Text 23781, 89 rader
Skriven 2015-02-08 00:18:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 23742 av Michael Loo (1:123/140)
Ärende: Re: fast food 176
=========================
 -=> On 02-07-15  00:12,  Michael Loo <=-
 -=> spoke to Ruth Haffly about fast food 176 <=-

 ML> As we've discussed, American fast food somehow has achieved
 ML> higher than normal status in some of the far-off countries,
 ML> to my surprise, shock, dismay, whatever. But where that niche
 ML> is not served by McDonald's, there are indigenous sources of
 ML> quick cheap nourishment. They're often street vendors, but
 ML> there are local chains as well (Jollibee's in the Philippines,
 ML> but the brand has expanded into other countries including the
 ML> US). There are also lots of cafeteria-type restaurants, and in
 ML> most countries the phobia about holding food at improper
 ML> temperatures isn't so prevalent.

Gail and I recently went to a place new to us, and relatively new to
Columbia.  It is called Mission BBQ.  Not table service but you order
from a menu board at a counter in the front -- then food is delivered to
you.  Pretty good food.  Between us we had brisket, jalapeno sausage,
sparerib and pulled pork plus sides of beans with brisket and
Mac&Cheese.   The main complaint was that the food was closer to room
temperature than hot.

When I ordered the brisket they asked if I wanted moist or dry.  I got
dry and added only a little bit of sauce.  I suspect that moist meant
swimming in sauce, but it may have meant fatty?  I wonder if you could
ask for all the fat trimmings?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EGGPLANT CAPONATA
 Categories: Vegan, Appetizers, Low-fat
      Yield: 1 Quart
 
MMMMM----------------EAT MORE, WEIGH LESS; ORNISH---------------------
      2 md Eggplants
    1/2 c  Vegetable stock
      2    Onions; sliced
      1 c  Celery; diced
    3/4 c  Tomato puree
    1/2 c  Vinegar
      2 tb Sugar
      2 tb Capers
      4 tb Currants or raisins; plumped
           -in hot water
           Salt
           Pepper
 
  Preheat the oven to 400 degrees. Place the eggplants on a baking
  sheet and prick with a fork. Bake until tender but not mushy, about
  35 to 45 minutes. When the eggplants are cool enough to handle, remove
  the peel and dice the flesh into 1-inch cubes. Place the cubes in a
  strainer or drainer.
  
  In a large saute pan over moderate heat, bring the stock to a boil.
  Add the onions and cook until tender, about 10 minutes. Add the
  celery and cook for 5 minutes. Add the tomato puree, vinegar, and
  sugar and simmer a few minutes. Stir in the reserved eggplant,
  capers, and raisins and warm through. Adjust the seasoning with salt
  and pepper. Serve at room temperature. This can be made a few days
  ahead of time. Bring to room temperature for serving, check seasoning
  and add vinegar and salt if desired.
  
  Serve with bread sticks or whole-grained bread.
  
  Per serving (1/2 cup): 55 cal; .2 g fat; 0 mg chol; 46.4 mg sod w/o
  added salt
  
  Posted on GEnie Food & Wine RT Jan 03, 1994 by DEEANNE
  
  Nutritional information per serving:  xx calories,   xx gm protein,
  xx mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.x gm fiber,
  xx gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg
  calcium, x% of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and FringeNet Lowfat & Luscious echoes
  
  Recipe posted by: Sylvia Steiger
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:25:47, 08 Feb 2014
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