Text 30698, 75 rader
Skriven 2012-10-29 20:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: restaurants
===================
-=> Quoting Dave Drum to Sean Dennis <=-

 SD> With the new health care laws coming in, things are going to be worse
 SD> in fast food.  Darden Restaurants has already started limiting people
 SD> to 29.5 hours a week, falling below the 30-hour-a-week threshold for
 SD> that type of business to start providing health care.

 DD> Another good argument for European/Canadian style health care here.

Since you brought it up... of the 30 largest richest, national
economies, 29 have that already. Guess which one doesn't?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Korean Scallion Pancake With Shrimp, Bacon And Kimchi
Categories: Korean, pancakes, Shrimp, Bacon
  Servings: 4

      1    egg
    1/2 c  water
    1/2 c  all-purpose flour
      1 TB rice flour
      2 TB soy sauce
      2 ts rice vinegar
      1 pn red chili flakes
    1/2 ts sugar
      4 sl thick-cut bacon, chopped
     12 md shrimp, peeled, deveined,
    sliced in half lengthwise,
    and cut in half crosswise
      1 c  kimchi, drained and chopped
      2 TB canola oil
      4    scallions, sliced
      2 c  mixed leaf lettuce, torn
    into 2-inch pieces

Whisk together egg and water until homogenous. Add flour and rice
flour and whisk until no lumps remain.

In a small bowl, whisk together the soy sauce, rice vinegar, chili
flakes, and sugar.

Add the bacon to a 12-inch nonstick skillet set over medium heat.
Cook, stirring occasionally, until the fat has rendered and the
bacon pieces are crisp. Add the shrimp pieces, stir well, and cook
until the shrimp turn pink, about 1 minute. Add the chopped kimchi,
stir well, and cook until the kimchi is hot and most of the liquid
has evaporated, about 1 minute longer. Transfer mixture to a bowl
and set aside.

Preheat the oven to 200 F. Heat 1/2 tablespoon oil in a small
non-stick skillet over medium heat until shimmering. Add 1/4 of the
scallions, and cook until soft, about 30 seconds. Pour in 1/4 cup of
the egg batter and tilt the pan so the entire bottom is covered.
Cook until the bottom is lightly browned, about two minutes. Flip
the small pancake with a spatula, and cook on the other side until
lightly browned, another two minutes. When done, slide the pancake
onto a plate, and transfer plate to the warm oven. Repeat process
until three more are completed.

Carefully remove the plates from the oven. Top each with a handful
of the lettuce and a quarter of the kimchi and shrimp mixture. Serve
with the sauce on the side.

  From: Serious Eats

MMMMM-------------------------------------------------

YK Jim
 
... A lot of people who are anti-health care are also anti-spelling.

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