Text 4659, 113 rader
Skriven 2013-09-15 07:38:00 av Dave Drum (70417.cooking)
   Kommentar till text 4610 av Ruth Haffly (1:396/45.28)
Ärende: Fats Food was: baby was:
================================
-=> Ruth Haffly wrote to Nancy Backus <=-

 NB> Since that is generally our default, that's often the first thing I do
 NB> when scoping out a place... either personally or asking around...
 NB> sometimes looking in the AAA TourGuide or some such... ;)

 RH> We go with whatever's in the area that strikes our fancy. Costa Vida is
 RH> on the lines of Moe's Southwestern Grill, Chipotle's or Quodoba's; we
 RH> enjoyed it other times we were in the area. Deborah wanted C-F-A the
 RH> previous day, the Carl's Jr. was lunch in Kingman on the way down from
 RH> LVNV. Our travel circle in previous trips had been more in that area;
 RH> we began to roam more this trip and found the Fry's.

We have Chipotle and Qdoba (no "u" in ours so they may be different) and I
ain't been impressed with either. Nor with Chick-Fil-A who have pretty much
been run out of town by better (Popeyes) chicken. Carl's Jr. is Hardee's here
(and in your current home area). Of course Hardee's came out of the Carolinas
and bought out the Sandy's fats food burger snatchers. Then they were gobbled
up by Carl's Jr.s who made an attempt to re-brand the burger snatchers after
re-vamping the menu (for the better). All of the re-branded locations are now
tax services, Payday (LEECH loans) or Title Loan (slightly more up market than
payday loans) thieves. The Hardee's that remained as Hardee's putter along with
their better than the offerings of the Clown or the Crown. Our local Franchisee
for Hardee's is a direct descendant (grandkid, I think) of Carl Karcher - who
founded the Carl's, Jr. chain
 
 RH> Because rice has so many carbs in it, we don't do Asian very often but
 RH> do enjoy it from time to time. Sometimes we deliberately look for it,
 RH> other times, pick it by chance. A couple of weeks ago, something came
 RH> up to where Steve was going to get some groceries and supper up at
 RH> Lowe's, their Friday night fish fry. Just before he went out the door,
 RH> he said something about maybe going over to the China Wok instead so I
 RH> told him to go with that oprion. We split a seafood delight, had enough
 RH> left over that I had it for lunch the next day as well.

I usually go to buffet-style Oriental places and leave the rice and noodles in
their containers on the buffet. There are many, many other interesting things
that I would not get to try if I loaded up on rice. I treat potatoes the same
way at Golden Corral. Meat (mostly) and a few veg whether dining Orientally or
Occidentally.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Oriental Collard-Chicken-Shrimp Soup
 Categories: Soups, Greens, Poultry, Seafood, Herbs
      Yield: 8 servings

      1 bn Collard greens; rinsed,
           - stripped, chopped in 1"
           - pieces *
      1 lb Boneless chicken thighs
      1 lb Medium shrimp; peeled,
           - deveined, precooked
      3 qt Chicken broth; canned OK
      4    Carrots; peeled, in 1/2"
           - slices
      4    Ribs celery; in 1/2" pieces
      2 tb Fresh cilantro leaves; fine
           - chopped
      1 bn Scallions; coarse chopped
      4 cl Garlic; minced
      2    Lemon grass stalks
      3 tb Lime juice
      1 tb Sugar
      1 ts Fresh grated ginger
    1/2 tb Crushed red pepper; more to
           - taste
      4 tb Soy sauce
           Salt & pepper
      2 tb Dark sesame oil
      1 lb Ramen or soba noodles; al
           - dente

MMMMM-------------------------GARNISHES-----------------------------
           Pickled ginger
           Watercress
           Cilantro leaves
           Fried noodles
           Dried bonito
           Toasted sesame seeds

  * You could also use frozen collards, but the flavour and
  texture won't be the same.

  Season the chicken thighs with salt and pepper, brush with
  sesame oil, and roast at 350øF/175øC for one hour. When
  cool, cut into 1-inch pieces and refrigerate until ready
  to use at end of recipe.

  Add the chicken stock and lemon grass stalks to large soup
  pot and bring to boil. Slowly add the collard greens,
  reduce heat to simmer, and cook for one hour or until
  greens are tender.

  Add all of the remaining ingredients except the shrimp,
  scallions, and noodles. Stir and adjust seasoning. Simmer
  for 15 minutes.

  Add the shrimp and scallions, simmer for 5 minutes.

  To serve, place some noodles into soup bowls and ladle in
  soup. Add any of above garnishes if desired.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Vegetarian: Native American term for "poor hunter".
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