Text 8478, 129 rader
Skriven 2014-01-03 20:27:02 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8432 av MICHAEL LOO (1:123/140)
Ärende: Italian etc 10
======================
Hi Michael,

 RH> Sounds like they might be trying to establish proper Italian cooking
 RH> and or eating in the States?
 ML> ...
 RH> OK, alternate thought is that they're trying to get folks to spend
 RH> more money to get a protein component to their food.

 ML> Perhaps somewhere in between. It's sort of a bountiful pig,
 ML> er, sui generis type of place with a mixed clientele and
 ML> mixed motivations (though making money is as usual the major
 ML> one).

A place to be taken or or left, depending on the whim of the diner? We
found a fast food place today we'll definately visit again. It's called
PDQ, specialises in chicken tenders, sandwiches (also has a couple of
turkey ones) and salads. Sandwiches combos come with a choice of fries
or blueberry cole slaw--a vinegar dressing based slaw with blueberries.
Steve got a grilled sandwich on a whole wheat bun, subbed out the honey
mustard--got a chipotle bbq sauce instead. I had the crispy chicken
sandwich, subbed out the egg bun, had a whole wheat one instead. Both of
us got the cole slaw. The sandwiches are fresh made, very tender (even
more so than C-F-A) and come with (leaf lettuce (several layers of it),
pickles and tomato. Steve was wearing his Army, retired cap so the
cahier said "wait a minute" before giving the final total, turned to her
manager and said something. Turned out they give a 50% discount to fire,
police (said so on reciept) and apparantly, military. Nice surprise!
They also have one of the make your own flavor Coke machines; I got
raspberry Diet. It's a limited menu but everything is cooked fresh and
brought out to you. As we were eating, a worker came by and took some of
our trash, giving us less to clean up. Instead of trays and styro boxes,
the sandwiches were half wrapped in paper and put in wire baskets, slaw
was in recyclable plastic containers.

 RH> IOW, you are now recognised as a special person (at least this once)
 RH> and being treated like one. Enjoy it while you can. (G)

 ML> Well, sort of, and sort of.

Doesn't hurt to be spoiled every now and again. (G)

 ML> Speaking of which, my upgrade on Washington to San Fran has
 ML> cleared, but San Fran to Hong Kong didn't. Lilli told me to
 ML> split the reservation, so I could get the one remaining seat,
 ML> but I said no.

Is there a chance the 2nd upgrade will go thru yet or is it too late?
Enjoy your trip.

 ML> If she goes back to the same place, does she still put in
 ML> the same order, or has her curiosity been satisfied so she
 ML> can branch out?
 RH> She orders the same thing, all the time. I think she just likes
 RH> staying with what's comfort food for her.

 ML> How sad, methinks; it is however true that my comfort zone is
 ML> broader than that of many others.

My comfort zone has been expanded since joining the echo here. It's been
20 years (at the end of this month) that I was introduced to it--back
when we were in AZ. Lots of water over the dam since then; I think one
of the first recipies I printed off was your posting of the
pseudo-Malinda's hot sauce. Steve still uses it and has given away both
the sauce and copies of the recipe to quite a few people.

 RH> The meat balls whe had in the sauce last week were boughten

 ML> I've had those. Too salty, too spongy, sometimes too cheesy.

These were tougher than the home made; the slow cooking for hours in the
sauce does not help them. OTOH, the home made meat balls ppick up
something from being cooked in the sauce that just adds to their
tenderness.


 RH> I understand why she is buying them now instead of making her own.

 ML> Meatballs are pretty easy to make, especially with sympathetic
 ML> and helpful relatives around.

There weren't any relatives around; Mom made the sauce before we came
down. Otherwise I'd have helped her roll them.


 ML> Sparrow me.
 RH> OK, as long as you myna your own business.

 ML> Sometimes there is a pun so bad as to be inexcusable even
 ML> when you parrot with useful information.

And others make a tern for the worse.


 RH> You sound like my younger brother--he's always threatening to make my
 RH> dad's cat into lo mein or similar.

 ML> You do know what a non-heading lettuce cut into julienne
 ML> and stir-fried is called? Lo mein lettuce.

Sounds like somebody is using the term lo mein when they should be
saying "chiffonade" or something on that line.


 ML>       Title: Lo Mein, Michael Loo's Way
 ML>  Categories: Chinese
 ML>       Yield: 4 Servings

 ML>     1/2 lb (dry) thin Chinese egg noodles
 ML>            - (actually, any thin noodle will do)

I've seen a lot of recipies suggesting thin (angel hair type) spaghetti
be used.

 ML>   Source: Michael Loo, The Dinner Table    Date: Thu, 09-2 - possibly
 ML> mine

Not bad, actually but probably not 100% authentic.


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


...  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)