Text 15072, 123 rader
Skriven 2014-07-24 08:33:48 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Kung Pao
================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> I usually go for lunch - I've found that dinner portions are
 DD> waaaaaaaay too big for one person. I do take a flyer on new things
 DD> from time to time ... but I keep coming back to the old favourites. I
 DD> don't do buffets much - too much (mostly) mediocre grub and I don't
 DD> like to pig out like I used to did when I was young and bulletproof.
 DD> Bv)=

 NB> We're pretty picky on which buffets, and are fortunate enough to have a
 NB> somewhat reasonable selection still locally, various cuisines...  When
 NB> we do go somewhere not a buffet, often we'll just order one entree and
 NB> split it between us... or expect to take home leftovers for another
 NB> meal... ;)

We have an Indian buffet (lunch only), a few (down from several) "Chinese" 
buffets, and a Golden Corral. Ponderosa scarpered years ago, both the Mexican 
buffets fell victim to overly officious Keystones siccing ICE on them, Ryan's 
left town due to bad management and inconsistent quality, etc. etc. etc.

One of my (former) favourite Oriental buffet places closed when the lease was 
up and the strip mall they were in wanted to raise the rent above what they 
would pay. Another got so that the first thing that hit you walking in the 
door was the smell of over-aged fish. They recently moved into the building 
that Ryan's abandoned ... so, I thought I'd give them another chance. Walked 
in, the pong of Fulton Fish Market on a summer afternoon hit my nose and my 
feet just went automatically into reverse.
 
 DD> I can manoeuvre chopsticks - but I am *MUCH* better with a fork and
 DD> spoon. I got on to those shortly after I quit using strained carrots
 DD> for hair dressing.  Chopsticks are much later and I still don't have
 DD> the full hang of their use.

 NB> Both of us learned chopstick use while in college, and then used the
 NB> skill often enough to become rather proficient...  At one point, for a
 NB> number of years, we were eating at Yang's every Sunday for (midday)
 NB> dinner...  We still tend to eat something asian at least once a week,
 NB> often more... and always with chopsticks... :)  Just not the same
 NB> trying to eat the stuff with a fork... feels wrong to me... (G)

 DD> ... Man with one chopstick go hungry - Confuzius

 NB> Not necesarily...  one can always use it to stab the food... ;)

The chopsticks I have seen are usually too blunt to be much good at that. I 
suppose that if I practiced more I could get better at chopsticks .... but, I 
am somewhat inclined to the path of least resistance. Especially when forks 
and spoons are handy.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fulton Fish Market Chowder
 Categories: Seafood, Soups, Vegetables, Wine, Breads
      Yield: 6 servings

     4 sl Bacon; in 1/2" pieces
     2 tb Butter
     2    Onions; diced
     2    Leeks; white/lt green only,
          - split, well washed, diced
     2    Ribs celery; chopped
   1/4 c  Minced garlic
     1 c  Plum tomato; drained, seeded,
          - diced
     1 ts Saffron thread
     2    Bay leaves
     1 tb Dried thyme
 1 1/2 ts Salt
     1 ts Fresh ground black pepper
   1/2 c  Dry white wine
     2 qt Fish stock
     2 lg Potatoes; peeled, diced
     1    Lobster; raw, in pieces
     1 lb Red snapper filets
          +=OR=+
     1 lb Halibut filets
          +=OR=+
     1 lb Cod fish filet; cut in chunks
   1/2 lb Large shrimp; peeled,
          - de-veined
     1 lb Littleneck clams; scrubbed

MMMMM-----------------------PEPPERY TOAST---------------------------
          French baguette; sliced 1/4"
   1/4 c  Olive oil
          Fresh cracked black pepper

  In a large dutch oven, cook bacon until crisp and fat is
  rendered. Pour off all but 2 tablespoons of the bacon fat.
  Add the butter, onions, leeks, and celery, and sauté until
  translucent, about 5 minutes.

  Add the garlic, tomatoes, saffron, and seasonings. Stir
  for about 2 minutes, then add the white wine and cook for
  5 minutes, or until almost all the liquid has evaporated.
  Add fish stock and bring to a boil, then reduce to a
  simmer and cook for 45 minutes.

  Preheat oven to 300øF/150øC. At the end of 45 minutes, add
  the potatoes. Simmer for 10 minutes.

  Add the lobster. Return to a boil and cook at a strong
  simmer for 5 minutes.

  Add the fish chunks, shrimp, and clams. Cook until the
  fish is just cooked, but not yet flaking apart and the
  clams open. Meanwhile, Make the Peppery toast by brushing
  one side of each French bread slice with olive oil,
  sprinkle with cracked pepper, and toast in the oven until
  crisp (about 12 minutes).

  Remove the bay leaves, taste for seasoning, and serve
  immediately with the Peppery toast for dunking into soup.
 
  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... I tuned out the first 94 months of the election campaign.
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)