Text 8542, 98 rader
Skriven 2014-01-06 05:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Italian etc 26
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 RH> A place to be taken or or left, depending on the whim of the diner?

No whims - the bar may be walk-in (there are all kinds of
people, including when I was there one extremely glam young
woman who gave me a good long gaze, which as I don't have
an overexaggerated notion of my attractiveness I interpreted
as a solicitation), but the restaurant is apparently always
packed and is "reservations essential."

  We
 RH> found a fast food place today we'll definately visit again. It's
 RH> called PDQ, specialises in chicken tenders

I'm glad that it was good; I might eat at such a place if
there was nothing else within walking distance that suited
better or was beefier.

 RH> 50% discount to fire

Okay, for a 50% discount I'd eat even chicken. Of course, I
don't qualify.

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

I just got over a 13-hour flight in coach, so my spoiled gene
needs stroking again - Lilli just did it by getting me into
the first class lounge in Hong Kong, which is embarrassingly
luxurious.

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

We sat next to each other in coach, as we had many future
trips to discuss. I heard the name Loo called at the gate
and I just simply didn't answer the call.

 RH> My comfort zone has been expanded since joining the echo here.

Well, then, the echo has done somebody some good!

 ML> I've had those. Too salty, too spongy, sometimes too cheesy.
 RH> These were tougher than the home made

Huh - I wouldn't mind that. The too spongy no doubt stems
from the wrong amount or wrong kind of filler.

 ML> Meatballs are pretty easy to make, especially with sympathetic
 ML> and helpful relatives around.
 RH> There weren't any relatives around; Mom made the sauce before we came
 RH> down. Otherwise I'd have helped her roll them.

I always put meatballs into the sauce toward the end.

 ML> Sometimes there is a pun so bad as to be inexcusable even
 ML> when you parrot with useful information.
 RH> And others make a tern for the worse.
 
Auk!

 RH> Not bad, actually but probably not 100% authentic.

I actually don't insist on 100% authentic unless it's
implied as such.

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

      Title: Sauce Smitane
 Categories: Sauces
      Yield: 1 Servings

      4 tb Butter
      1 c  Onion; minced
      1 c  Dry white wine
      4 tb Stock
      2 c  Sour cream
           -salt & pepper
           -lemon juice

  Brown onion lightly in butter. Add wine and stock and reduce over high heat
  until what remains is basically a paste. Stir in sour cream off heat and
  simmer very gently until hot. This sauce may be strained, but I don't do
  it. Before serving, correct seasoning with salt, pepper, and lemon juice. A
  standard sauce for duck or game birds, a less standard sauce for red meat.

  I also have been known to put a sprig of thyme in, but that is distinctly
  inauthentic.

  Source: a standard

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