Text 18379, 67 rader
Skriven 2014-10-22 22:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chinese food 131
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 DD> Of the nearly ten strip mall Chinese venues in Spring-A-Leak only one
 DD> (China Star) is near to what I consider "decent". It first adverted

Ten percent is a respectable ratio, all told.

 DD> itself as "New York City style". Which I figured meant prices would be
 DD> astronomical and quality would be merely so-so. What they meant was
 DD> that you order at a counter and take your grub to one of the tables to
 DD> eat it. Or pack it out the door to go home. They also had one of the
 DD> first and (for my $$$) best Chinese buffet places in town. 

I've seen places like that in other cities than New York.
In fact, they seem more typical of New England to me.

 DD> Their food is decent to pretty good and their pricing is less than one
 DD> would expect. I will sometimes go there for their "House Special Soup"
 DD> if wanting something to eat and not wanting a full meal. It's
 DD> reasonably filling and very tasty ... even though they advert "NO MSG".

And the places I've seen here that offer service that
you describe as New York City style often serve the
most rotten food. I think you just lucked out with
your decent Chinese restaurant in Springfield.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cold Sichuan Noodles
 Categories: Chinese, Pasta, Vegetarian
   Servings:  2

           Karen Mintzias
      1 lb Chinese egg noodles
      2 tb Peanut oil
      2 tb Finely chopped scallions
      1 tb Finely chopped garlic
      1 tb Yellow bean sauce
      2 ts Chili bean sauce
      2 ts Finely chopped ginger
      1 tb Rice wine or dry sherry
      2 tb Dark soy sauce
      2 tb Sesame oil

MMMMM-----------------------------GARNISH----------------------------------
           Fresh coriander leaves

  If using the dried noodles, cook them according to package instructions or
  else boil them for 4 to 5 minutes.  Cool in cold water until required.  If
  using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold
  water.

  Heat a wok or large frying-pan and add the oil.  When hot, add the
  scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and
  stir-fry for 2 minutes.  Allow the mixture to cool thoroughly.

  Drain the noodles and combine them with the cool seasonings, soy sauce, and
  sesame oil.  Garnish with the coriander and serve within 3 hours.

  Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company -
  New York ISBN: 0-688-07753-6

  Typed for you by Karen Mintzias

MMMMM

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