Text 11799, 83 rader
Skriven 2014-04-04 22:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: typey typey 443
=======================
 RH> I only used it once or twice a week so didn't have much chance to
 RH> develop the right touch. Consistant use (day after day) would have
 RH> brought that I suspect.

No doubt. Once a week is not much opportunity for learning.
Malcolm Gladwell writes about the idea that expertise in a
skill comes only after 10000 hours of practice. Luckily,
typing isn't that exacting a skill, but a bunch of repetition
still helps.

 ML> I don't know whether such stubbornness is useful in
 ML> real life or in general, but it does have its place.
 RH> I guess it would, but I didn't want to push the envelop that far with
 RH> my parents.

You respected your parents.
 
 ML> So many varieties of dietary needs in such a small
 ML> bunch of people here.
 RH> Yes, but that seems to be the norm these days. Get 3 people in a room
 RH> and have 5 different dietary needs.

I, on the other hand, eat a catholic diet, except of
course for dairy products and caraway and zucchini
and rutabagas and coffee and table syrup and
McDonald's and white meat chicken and lettuce and
tartar sauce and prepared mustard and white bread
and wheat bread and salmon salad and ...

Filet-O-Fish
cat: tastealike, friday, sandwich
servings: 1

1 Van de Camps frozen breaded whitefish patty*
1 sm regular hamburger bun
1 Tb prepared tartar sauce
1/2 sl real American cheese
1 ds salt
1 12"x12" sheet of waxed paper (to wrap)

* use any square whitefish patty not extra crisp,
like Mrs. Paul's, or even the store brand

The first really new menu item other than burgers
and fries was 1963's Filet-O-Fish. Invented in
Cincinnati, it was an alternative sandwich added
to the menu so Catholics could still eat at
Mickey-D's on Fridays. Brilliant Ray Kroc took it
nationwide that same year. The key to this recipe
is the tartar sauce.

You'll need a deep-fryer for this one.

Fish patty can also be baked per package directions.

As with the burgers, preheat your oven to warm. This
is your warming "bin"

Preheat your fryer to 375-400F. After it's ready,
cook fish 3-5 min until done. (Do NOT thaw first.)
Remove and add a dash of salt.

In the old days, the bun was quick warmed using a
steamer. We'll use the microwave. Microwave the bun
about 10 seco, until hot and steamy. (Do NOT toast
the bun.) Add about 1 Tb of prepared tartar sauce to
crown side of the bun. Place the cooked fish filet on
top, add 1/2 slice American cheese centered on the
fish, and add heel of the bun. Wrap in a 12"x12"
sheet of waxed paper and warm in oven's lowest
setting for 8-10 min.

Dig into a fabulous Filet-o-Fish!

An alternate "Q-ing" method would be to wrap the
sandwich tightly in wax paper, let sit 5 min, and
microwave on high for 15 sec (while still wrapped).

McMenu: Do-It-Yourself McDonalds Restaurant Recipes

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