Text 15472, 76 rader
Skriven 2014-08-04 23:38:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 15444 av Michael Loo (1:123/140)
Ärende: Sitka
=============
 -=> On 08-03-14  00:28,  Michael Loo <=-
 -=> spoke to Dale Shipp about light & dim sum 736 <=-


 ML> The second fanciest joint in Sitka, next to the Westmark,
 DS> I think that we stayed in the Westmark on our tour years ago.  I
 DS> recall being told about a bakery on a side street off of the main road.
 DS> They served hot cinnamon buns that were excellent.

 ML> Then you know that the Westmark, though comfy enough, isn't
 ML> fancy at all. Nothing could be, in an area where there's no
 ML> skiing and a lot of the clientele are fresh off a fishing
 ML> boat or similar. Lilli tried to find that bakery (I believe
 ML> its name has something to do with coffee) but was unable
 ML> and had to make do with the cinnamon buns provided by the
 ML> Super 8.

We saw someone walking on the street with one, and the smell made us ask
where they got them.  I went back and looked at our photo album, and
have now decided that I was wrong.  It was not Sitka, but Skagway.
Skagway was the last stop on the three day cruise and where we switched
to a narrow gauge rail.  I looked at trip advisor, and could not decide
which bakery it was -- but I do recall that it was good.

Looking at Google maps, Skagway is much more of a one street town (maybe
two) than Sitka -- which also fits with my memory.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Deep-Fried Fish With Nam Prik Num (Hot Chili Sauce)
 Categories: Seafood, Thai
      Yield: 1 servings
 
      1 lb Meaty white fish
           (swordfish)
      3    Unpeeled garlic cloves
      1 tb Nuoc Mam (fish sauce)
      5    Unpeeled shallots
      4    Green chili peppers
      2 tb Nuoc Mam
      1    Long eggplant -- halved
      2 tb Lemon juice
      2    Firm, ripe tomatoes --
           Halved
    1/2 ts Sugar
 
  Cut swordfish into chunks, 1 in by 2 in. Sprinkle them with a
  tablespoon of fish sauce, and arrange on cake rack. Set aside in a
  warm place until the fish chunks are dry.

  Grill chili peppers, eggplant, tomatoes, garlic, and shallots over
  charcoal, or under a broiler until they are charred and softened.
  Split peppers and discard seeds and white membranes. Peel eggplant and
  tomato halves. Squeeze garlic and shallots to press out the softened
  insides; discard the blackened outside. Work all vegetables together
  in a mortar with a pestle until they form a soft thick paste.
  Gradually work in 2 tablespoons of fish sauce, lemon juice, and sugar.
  Heat oil until a small cube of bread dropped into the oil turns golden
  crisp and brown.

  Deep-fry the fish until they are crisp and golden. Drain and serve
  immediately with the chili sauce.
  
  Recipe By     : Serving Size:
  
  From: Pcharles@iastate.Edu            Date: 03-14-95 Email
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:28, 04 Aug 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)