Text 32994, 71 rader
Skriven 2015-11-11 13:54:15 av Sean Dennis (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Funky
=============
-=> Dave Drum wrote to Sean Dennis <=-

 DD> Then Greenspan started his crusade to "clean up" Las Vegas and a
 DD> seismic shift happened.

My friend's dad has regaled me with stories about the old Vegas and how it
really was a mob town.  He too saw the Rat Pack and remembers the buffets
being less than $2.00 a pop.  I went through Las Vegas twice in 2005 as my
dad and I drove from Johnson City to Reno and back (Lawd, was Highway 395 a
lonely drive).  Both times we stopped and did a little walking around.  The
first time through, I stopped in Indian Springs and hit a one-armed jack
with a quarter, won $10 in quarters back.  The one and only time I ever
gambled.  On the way back, we walked down Fremont Street and my dad was
telling me what it was like before they closed it off.

I have friends in Vegas and Richardson now, so someday, I might pull a
"Route 66" and make a trip down I-40 and up to Vegas.

 DD> Well, you had to be there - and you weren't even on the planet then,
 DD> were you?

I was a twinkle in my daddy's eye until I came out into the world in August
of '72.  I was born at a very early age, you know.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Cantonese
 Categories: Chinese, Lobster, Pork
      Yield: 6 Servings
 
      2 lb Lobster tails
      1    Clove garlic, minced
      1 ts Fermented black beans,
           -rinsed and drained
      2 tb Oil
    1/4 lb Ground pork
  1 1/2 c  Hot water
  1 1/2 tb Soy sauce
      1 ts MSG (optional)
      2 tb Cornstarch
      3 tb Dry sherry
      1    Egg
      3 tb Water
           Cilantro sprigs
           Green onion curls
           Hot cooked rice
 
  For the best results in preparing this attractive Chinese dish cook
  the lobster pieces as quickly as possible. The beaten egg added to
  the sauce makes it richer and creamier.
  
  With sharp knife, pry lobster meat from shell and slice into
  medallions. Mince garlic and black beans together. Heat oil in wok or
  skillet and add garlic mixture. Cook and stir a few seconds. Add pork
  and cook about 10 minutes, stirring to break up meat. Add hot water,
  soy sauce and MSG. Add lobster medallions and cook 2 minutes.
  
  Mix cornstarch and sherry and stir into sauce. Beat egg with 3
  tablespoons water and blend into sauce. Cook over low heat 30
  seconds, stirring constantly. Sauce should be creamy but not heavy.
  Spoon sauce into center of platter. Arrange medallions in sauce in
  decorative pattern. Garnish with cilantro and green onion curls. For
  each serving, place a few lobster medallions over rice in bowl. Spoon
  sauce over lobster.
 
MMMMM
 
--Sean
 
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