Text 7077, 82 rader
Skriven 2013-11-24 22:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: old times not forgot 502
================================
  And the parking lot is
 DD> usually full  when I pass by during opening hours. When I had an
 DD> operating Old Country  and that Home Town to compare the Home Town was
 DD> pretty much the hands- down winner in nearly all categories.

I used to think HTB better until I found one OCB down on the
South Shore that reset the standard. That was a while ago, and
since then the transformations of which we have spoken took
place, and I no longer frequent this type of place.

 ML> When I went there the signs still said steakhouse, but no
 ML> steaks were to be found. I ate okay on pulled pork, which
 ML> does okay on the steam table.
 DD> When I was last in Ryan's the only steaks in evidence were pork steaks
 DD> done on the grill. Not that pork on the grill is a bad thing.  Bv)=

My impression of Ryan's from about six years ago:
 
 It's not even faintly a steakhouse now: essentially, there
 wasn't any beef to be found aside from some nasty-looking
 salisbury steak floating in an ocean of brown goo. There was
 also taco meat, but on tasting it I discovered it to be
 mostly TVP or some similar synthetic substance.

 DD> All  of which convinces me that Richardson's was
 DD> our only stop for I scream  on the clam expedition.

I doubt you not, but there were after all two other North Shore
clam crawls.

=

 ML> anthologies of the Doors and of Frank Sinatra. Sinatra seems to
 ML> have had a dud every three or four songs; the Doors, seldom if
 ML> ever. Another way in which the '60s were finer than the '50s.
 DD> Especially the aging Sinatra when his voice was going and he still
 DD> tried to hit the notes that were no longer in his range.

Of course Jim Morrison never got the chance to get old, and his
voice was pretty well shot by the end anyhow. His songs, however,
were still fine.

Braised Eggplant
cat: Chinese, main
servings: 4

1 lb Chinese eggplant
5 Tb shaoxing wine
2 Tb light soy sauce
5 Tb dark soy sauce
1 Tb sugar
1 Tb black vinegar
oil
1 oz dried shrimps, soaked
2 cloves garlic, minced
1/2 lb minced pork
2 dried small red hot chilis, diced
3 oz enoki mushrooms, trimmed ends, rinsed

Trim off the stems of the eggplant. Cut into small rounds/lengthwise
into rectangular pieces.

In a bowl, mix the wine, soy sauces, sugar, vinegar, and 2/3 c water.

Drizzle 1-2 Tb oil into a wok. When the oil is heated, add the garlic
and shrimps and fry till fragrant. Add in the minced pork and fry it
till it is almost fully cooked. Add the eggplant and chili and fry
till it is slightly brown.

Pour in the sauces and stir well to make sure everything is well
coated. Bring it to the boil and then reduce to a simmer. Allow it
to simmer for 10 min, stirring occasionally, or until the eggplant
has softened.

Stir in the mushrooms, bring to the boil again. Then remove from
heat and serve.

http://thelittlemomentsofmylife.blogspot.com/ (adapted)

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