Text 7220, 79 rader
Skriven 2013-11-28 01:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: old times not forgot 517
================================
 ML> I used to think HTB better until I found one OCB down on the
 ML> South Shore that reset the standard. That was a while ago, and
 ML> since then the transformations of which we have spoken took
 ML> place, and I no longer frequent this type of place.
 DD> It may all be down to individual managers/franchisees. 

Possible. It seems that this megacorporate approach to feeding
people lends itself to central menu planning and commissaries to
provide product, but maybe there is some local quality control.

 DD> I never understood the attraction of taco meat at a buffet style
 DD> place.  If I want tacos I'll go to the Sign of the Chihuahua or Taco
 DD> Gringo or  similar.

The main attraction is probably from the corporate point of view.
On the other hand, there was a time or two when I found the stuff
made from acceptable beef with an acceptable amount of fat, and
doctored with minced onion and fresh hot pepper it became the
basis for an okay meal, which other offerings might not have
provided.

 DD> Artsy-fartsy types are often self-destructive and unsure of
 DD> themselves.  Even given their overabundance of talent. Fr'instance
 DD> Janis Joplin. 

It's a hard knock life.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Fried Pies
 Categories: Chinese
      Yield: 18 Servings

-----------------------------------PASTRY-----------------------------------
  2 1/2 c  Flour
    3/4 c  Boiling water
    1/4 c  Cold water
      6 tb Oil

----------------------------------FILLING----------------------------------
    3/4 lb Ground pork
      1 tb Sesame oil
      1 ts Soy sauce
           -dash
           Cornstarch
      2 tb Scallion greens, chopped
      1 ts Sour pickle relish

  FILLING: mix all ingredients together.

  Mix hot water with flour. Add cold water and knead until smooth. Let rest a
  few minutes. If the dough is not the right consistency, correct with a
  little flour or a little cold water. Roll dough out into a long thin
  baguette and divide into 18 to 24 pieces. Make each into a 3" circle by
  pressing with the palm of your hand against a work board, twisting just a
  little with each press. Place 1 portion of filling (a little over 1 T) on
  each circle, bring up the sides, seal the edges, and roll carefully into a
  ball. Flatten each ball into a hamburger shape.

  Heat oil in a flat-bottomed pan. Fry cakes 2 - 3 min on each side or until
  golden. Drain on paper towels and serve hot.

  Filling: Just about any pie filling, sweet or savory, can go into these,
  just so you make sure the stuff is not too wet - lots of juice or gravy
  will prevent these pies from browning. If you use a filling that has not
  been precooked, cook for at least 3 min on a side.

  Wei-Chuan suggests 1 1/2 cans of Wei-Chuan brand pickled cucumbers with
  meat. Alternatives include just about all bao fillings (see the many roast
  pork and sweet bean filling recipes that are floating around the net), taco
  filling (with or without cheese), etc. etc.

  Source: Wei-Chuan (adapted)

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