Text 22525, 142 rader
Skriven 2015-01-03 07:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: oddities 10
===================
 ML> Perhaps it has a wider distribution, as does Wonder. Anyhow,
 ML> the menu had it lowercased, so perhaps genericized or as
 ML> you have it "-type"; it was at the East River Smokehouse
 ML> halfway between Pensacola and Ft. Walton Beach.
 NB> Hmmm.... maybe the owners came from Illinois...  ;)

I somehow doubt it. An Illinoisian would have done a
better job on the barbecue.

 NB> I'd go for the sweet potato fries or onion rings substitutes myself...
 NB> chips or beans being not so much better in my book than the fries
 NB> themselves...  :)

Last night we went out with friends to this place that, as
Mike gleefully said, was serving a prime rib special. I was
in a mood and asked for mac & cheese as my side. Turned out
the mac & cheese was, aside from the pitcher of Yuengling,
the best part of the meal. The waitress had assured us that
all donenesses were available, even extra rare, so we got
one blue rare, one rare, and one medium-rare. Mike's wife
cleverly got a grilled cheese sandwich and their daughter
cleverly got chicken fingers. The meals took an incredibly
long time to come out, and all the prime ribs appeared as
medium to medium-well, the meat having the texture of
cotton batting. I ate most of the mac & cheese and the
beef fat and left most of the beef. Peculiar.

The waitress apologized and said that they'd just had
the cook quit, and "she" (meaning I believe the owner)
was doing her best.

 NB> I nuke frozen salmon fillets... one has to be careful not to overcook,
 NB> but it makes for a quicker meal..  ;)
 ML> With the nuker you can usually cook incrementally without
 ML> harming the food.
 NB> I watch through the window to see how it's coming, generally... :)

That's no doubt what the window is for. I on the other hand
am more inclined to set the timer for half as long as I think
the job will take and do a finger test at that point, adding
time accordingly. SOW, I discovered yesterday that the time
needed to reheat a slice of scrapple (in Annie's nuker) is
9 seconds. Less than 7 it's cold; more than 10 it wilts.

==
 NB> we went to Taste of Japan to wish Fu and Linh Merry Christmas, and give
 NB> them a little business on their first Christmas open

Good for you, I think. Encouraging them in a potentially
losing proposition might not be quite as kind as your
intentions, though.

 NB> Apparently she's still feeling like she's feeling her way with the
 NB> "right way" to do things...  :)  And feels comfortable enough with us
 NB> to ask (nobody else in the place at all)....

Sad for them.

Would they be looking for a substantial Japanese clientele?
If so better to do research beforehand, as the only thing worse
than ticking off a Japanese would be a Chinese person ticking off
a Japanese.

 NB> BTW, rather than be rude, when my son called, I asked him if he knew
 NB> their ethnicities, since he'd worked with them at Arigato.  He was
 NB> sure that Fu is full Chinese, at least one generation past arrival,
 NB> maybe more, and that he identifies himself more as Chinese-American,
 NB> and/or a world citizen...  ;)

Maybe I should start a restaurant. Nah, too much work. And I
discover that people in the foodservice biz take at most one
vacation a year, and I couldn't bear that. Speaking of which,
we're going to the Herdic House for NYE tonight. That's the
place where I guest cheffed, but I doubt I get a break on the
bill. It was Carolyn (the public health person) and her husband's
idea. I anticipate being soaked for triple digits - certainly
between Annie and me, possibly me alone. (After the ball drops,
the restaurant owners are going to rake in their ill-gotten gains
and spend two weeks in Florida, which is why the speaking of
which.) After which I pack up and go to Singapore and Manila with
a couple domestic detours. [this part written of course before NYE
- it turns out that in Williamsport they drop a giant baseball;
also, the bill came to an eye-popping $90 each]

 Rob wasn't sure about Linh, but thought
 NB> that Chinese from Vietnam or possibly Cambodia was likely... she also
 NB> identifies as Chinese.

Sort of what we had guessed.

=

 NB> already had a couple of orders of wings by the time we got there, and
 NB> Marty (sister's hubby) was working on an order of onion rings.  MG was
 NB> the only one having beer.  The onion rings were huge, probably like the
 NB> ones you described recently.  A couple more orders of wings, one hot,
 NB> one herb and parm (I think), arrived shortly after we did.

Sounds good but likely out of a foodservice prepared food
catalogue.

 NB> soup or salad.  I got curious about what the bar's single malt
 NB> selection might be, so MG and John checked and all they had was
 NB> Glenfiddich, not bad at all, and John bought himself and me each a

Not bad at all. Our lunch place offered no such thing.

 NB> ... Now we all sit through Shakespeare in order to recognise the
 NB> quotation 

Some truth to that.

---------- Recipe via Meal-Master (tm) v7.02

     Title: TROUT STUFFED JAPANESE STYLE
Categories: Fish
  Servings:  4

    1/4 lb Mushrooms, sliced                        Skin, head and tail
      2 tb Vegetable oil                       3    Scallions, cut in 1/2"
      1 c  Seeded, sliced in 1/4"                   Including greens
      4    Eggs, lightly beaten                8    Strips of bacon
           Strips, red or green pepper         1 c  Bean sprouts
      2 ts Soy sauce                           2    Ribs celery, sliced
      4    Trout, 8-10 oz. boned with

  Mix the vegetables together.  In a large skillet or wok heat oil, then toss
  in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce
  and continue to toss and cook for another minute until eggs begin to
  coagulate.
    Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
  filling will expand the opening by about an inch. Wrap 2 slices of bacon
  around each trout, tucking the ends under the trout.
    Bake in a large baking dish so trout are not touching in preheated 500
  degree oven about 15 minutes, until skin is crisp and the fish is opaque to
  the bone.  Test after 12 minutes. Vegetables will remain crisp.

  Source unknown

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