Text 22980, 111 rader
Skriven 2007-11-18 14:21:32 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ODDITIES 443 71118
==========================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> Quizno's. Had the Specialty Angus Beef Sub, which was sweet supposedly
 ML> whole-wheat bread, sweet onions, bland mushy beef (and not too much
 ML> of it), sweet BBQ sauce, incredibly sweet "honey" mustard sauce
 
 ML> After a couple bites of sandwich, the next sip of
 ML> root beer had no discernible sweetness, that having been obliterated
 ML> by the order-of-magnitude-greater sweetness.     

 JW> I tried Quizno's a second time last month and had that same
 JW> sandwich. Sickening sweet and totally revolting as well as very
 JW> skimpy. Plus they wouldn't let me swap juice for pop without an
 JW> upcharge (They insisted on charging my tray a la carte instead of as
 JW> a combo if I took a juice!) I think that will be the last time.
 JW> There's a Vietnamese hole in the wall within a block of my office
 JW> that makes awesome Viet subs for $2 less, plus all kinds of neat
 JW> imported juices and soft drinks in the grocery store next door, so
 JW> why punish myself?

Quizno's opened in Adelaide a couple of years ago.  They lasted about a
year before going broke and folding.

One of my favourite Vietnamese luncheon dishes, which can also be
street food, is the cold roll:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ha Nguyen's Fresh Spring Rolls (Goi Cuon)
 Categories: Vietnamese, Shrimp, Pork, Appetizers
      Yield: 1 Serving
 
    1/2 lb Medium shrimp
    1/4 lb Lean pork loin
      8    (8-inch) rice paper rounds
           - (banh trang)
    1/2    Head red-leaf lettuce or
           - bibb lettuce
      1 bn Mint (hung cay) and/or Thai
           - basil (rau que)
      2 c  Cooked rice noodles (bun _
           - thin rice vermicelli)*
      1 c  Bean sprouts
      2    Carrots, peeled and grated,
           - optional

MMMMM-----------------------DIPPING SAUCE----------------------------
 
  Either Nuoc Cham or - Hoisin-Peanut Sauce**
  
  * Cook's note: You can buy rice paper rounds and rice noodles in Asian
  markets. Cook noodles according to package directions, generally
  about 3 minutes in boiling water.  Drain and refresh with cold water.
  Drain well.
  
  ** recipes above and below
  
  Ha Nguyen says that the hotter the water used to soak the rice paper,
  the faster it will soften.  She suggests that you push down firmly
  when you roll up the filling in the moist rice paper rounds.
  
  You want to make a tight cylinder.
  
  1. Boil shrimp until just cooked, about 3 minutes.  Refresh in cold
  water and drain. Remove shells; devein and cut in half lengthwise.
  Set aside.
  
  2. Place pork in large saucepan or Dutch oven and cover with water.
  Bring to boil on high heat; cover and boil for 25-30 minutes, or
  until pork is thoroughly cooked.  Test by cutting pork in half; no
  pink color should remain in meat. Cool and cut into thin slices.
  
  3. Soak one sheet of rice paper in hot tap water for about 10 seconds.
  Remove and place on clean, flat surface. Put leafy part of 1 leaf of
  lettuce, approximately 4-inches wide and 3-inches deep, on the bottom
  half of the rice paper. Add 1 tablespoon rice noodle, 1 slice pork, 2
  leaves mint, 2 leaves basil, about 2 teaspoons grated carrots (if
  using). Roll bottom (the portion closest to you) over to form a tight
  partial cylinder. Fold right and left sides of rice paper toward the
  center.
  
  4. Tuck shrimp and a piece of mint or basil into the  pocket made by
  folding the right and left sides in. Finish rolling rice paper into a
  cylinder.
  
  5. Cover each roll with damp paper towels as you make it.  Store
  airtight in refrigerator.
  
  6. Repeat until all rice papers are used.
  
  Presentation: Pour dipping sauce or sauces into small bowls and serve
  with rolls.  If you prefer, you can cut the rolls in half diagonally.
  
  Yield: 8 rolls  Nutritional information (per serving): 113 calories,
      2.2    grams fat, 0.6 gram saturated fat, 54 milligrams
  cholesterol, 89 milligrams sodium,
       18    percent calories from fat
  
  Source: Orange Coast College cooking teacher Ha Nguyen
  
  MM format by Manny Rothstein   Date: 3/30/98
  
  Copyright 1997 The Orange County Register, August 21, 1997
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)