Text 24816, 85 rader
Skriven 2015-03-10 20:55:50 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24667 av MICHAEL LOO (1:123/140)
Ärende: fish/sea/asian 324
==========================
Hi Michael,

 ML> normal range American restaurant) that didn't offer them
 ML> free for the taking.
 RH> They're a lot easier to package for give away than kim chee.

 ML> I've seen kimchi in little plastic cups, but more often it
 ML> has been in a big tub with a plastic ladle or tongs.

The place we used to go to a lot in HI had it in hotel pans. They
probably had big plastic buckets of it in the kitchen area that we
didn't see.

 ML>  (G) Some
 RH> places do charge for extra above what they consider a reasonable
 RH> amount of mustard or ketchup. I see a lot of the yellow mustard
 RH> packets, does anybody package spicy brown mustard in similar packets?

 ML> Gulden's can be found in individual packets - mostly in
 ML> places like ballparks that are trying to be like Yankee
 ML> Stadium (one place I will not set foot into) and delis

Only MLB stadium I've ever been in is the old Shea Stadium, and the last
time I was there was before I married Steve.

 ML> that are trying to be like the Carnegie (one place I
 ML> enjoy setting foot and mouth into).

I"d like to visit there sometime. There's a NY style deli in Garner we
stopped at a couple of times when we were looking for housing in the
area and then needed something at the Lowe's (hardware) there. They had
good sandwiches there, but I don't remember how the mustard was served.
I'm half inclined to say in little plastic cups since we ate in, but
they might have packets for take out orders. Have to go back sometime
and see if they're still as good as before. (G)

 ML> Speaking of which, I discovered that Black's BBQ of Lockhart,
 ML> Texas makes a ghost pepper sauce that actually is pretty hot.
 ML> I'd guess it at probably close to 100000 heat units, so
 ML> borderline painful.
 RH> I'll leave that one on the table; it's a bit too hot for my tastes.
 ML> It was a bit hot for me as well. I used it to doctor up the
 ML> regular bbq sauce, which I would estimate as 0 units, in about
 ML> a 1/3 mix. This was not for slathering, just a quick dip of the
 ML> few bites of meat that didn't have any bark (or fat) and needed
 ML> something for zip.
 RH> A little bit goes a very long way, with that heat level. Do they
 RH> package it in asbestos?

 ML> Haha. There are hot sauces that warn "use one drop at a time" -
 ML> this one actually deserved the admonition.

Our usual hot stuff is the psuedo-Malinda's that you posted the recipe
for back in 1994 shortly after I got into the echo. I printed it off,
saved it in MM and it's been the go to ever since. We keep a bottle at
church for Life Group and other food related events--but warn people
about the heat level, especially parents of kids that might want to try
it.

 ML> Steamed Sea Palm
 ML> cat: vegetable, seaweed
 ML> Serves: 4 to 6

 ML> Use Postelsia palmaeformis.

 ML> Note that California Fish and Game Regulations prohibit
 ML> the harvesting of Sea Palm.

 ML> Though the sea palm looks like a tiny palm tree, all parts
 ML> of it are tender and delicious when prepared. The Chinese
 ML> community in San Franciscconsiders this sea vegetable a
 ML> special treat!

So where do hearts of palm come from?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

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