Text 18566, 80 rader
Skriven 2014-10-26 17:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: restos 151
==================
 NB>> And where might "out here" be...?
 ML> Did I answer this before? Coastal Atlantic.
 NB> Yes you did, and my reply was in the next packet... ;)  But I think
 NB> this reply is sufficiently different... ;)

It's not often I'm in one spot for more than a few
days. When it happens, it usually means I'm not in
good something (health, spirits, etc.).

 ML> For home cooking, for sure, but I'd still balk (somewhat
 ML> politely I hope) if someone served me something with a
 ML> false name or using inappropriate ingredients or techniques.
 ML> Crockpot barbecue, for example.
 NB> One could at least call it something different... ;)  Or acknowledge
 NB> fakeness...  :) 

Heh, see below.

 ML> These differences, despite what one reads everywhere, are
 ML> overstated. Though the Italians might wonder at east coast
 ML> pepperoni and extra cheese pizza, they would certainly
 ML> recognize and perhaps understand other kinds, both the
 ML> flatbread kind and the thick crust monstrosities.
 NB> True, there are numerous American versions to choose between, too. 
 NB> Stands to reason that one or two might be more like the old country.

Bread is bread. It doesn't have to be well bread.

 NB> State license...  which is why 1) it takes so long to come through and
 NB> 2) there's no easy way to try to speed things up.  All the other
 NB> licenses and such for operating the business are county or city/town,
 NB> and one can physically go to try to get things moving a little more
 NB> efficiently... 
 
 ML> That's wise - or rather, Blue Water's strategy was pretty
 ML> dumb.
 NB> They may have accepted advertising from the beer distributors to help
 NB> them get the money to open... or some such...

The beer companies should have helped them out or at least
given some advice, no?

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

      Title: Mock Parmigiana
 Categories: Ground beef, Italian, Sauces
   Servings: 6

      4 lb Ground beef
      4    Eggs
           Seasoning Salt to taste
           Onion Salt to taste
           Black pepper to taste
  1 1/2 c  Seasoned Bread Crumbs (I use
           -Italian)
    1/3 c  Grated Parmesan cheese
           Sauce:
      3 sm Cans Tomato sauce
           Spaghetti seasoning to taste
           Onion salt to taste
      1 ds Worcestershire sauce
      1    Lrg Onion, sliced
      8 oz Mushrooms, drained
      2 c  Mozarella cheese, shredded

  Serves: 8

  Combine first 7 ingredients and shape into patties.  Set aside.  To make
  sauce, saute onion slices in 3 Tbsp butter or margarine until soft.  Add
  remaining ingredients for sauce.  Place patties in large baking pan in
  single layer and pour sauce over.  Cover pan with aluminum foil and bake
  one hour at 375F.  After baking, remove foil, sprinkle each patty
  generously with the Mozzarella cheese and return to oven until cheese is
  melted. Source unknown

MMMMM

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