Text 21554, 102 rader
Skriven 2009-03-04 19:28:02 av Michael Loo (1:18/200.0)
  Kommentar till text 21349 av Dale Shipp (1:261/1466.0)
Ärende: fried stuff 312
=======================
 DS> We just came across an inexpensive seafood (etc.) restaurant that you
 DS> might like.  The name of the place is Mid-Atlantic Seafood & Produce
 DS> Market.  The one we went to is on Route 1, south of Laurel (near
 DS> Contee Road) -- but they have 7 other restaurants in Maryland and one
 DS> might be near you.

So far as I can tell, the closest one is in fact the Laurel
one. When I'm with Jonathan, we steer away from certain kinds
of restaurants, especially ones that serve shrimp, which he
hates to the degree that when he eats something spoiled, he
says it tastes like shrimp. When I'm with my urban friends,
we go to places on the metro only. I am quite transportation
circumscribed when in the DC area.

 DS> [quote] As for Mid Atlantic's buffet, it has a soul food flair with
 DS> items such as chitterlings, fried chicken, collard greens, pig feet,
 DS> black-eye peas, barbecue ribs, turkey wings, cornbread and macaroni
 DS> and cheese. [/quote]
 DS> It does not have (and never has had) a buffet.  What the writer of
 DS> that article should have said is something like "As for M.A.'s
 DS> offerings, they have a ..."

That is interesting, because the article refers twice to
the buffet. Perhaps the author's definition of buffet is
not the commonly understood one?

 DS> BTW, they also have chicken livers, fried or smothered.  Also chicken
 DS> gizzards and pigs feet.

Fried livers and gizzards are among my favorites, to the
degree that (as certain others here know) when I go to
Seattle, I don't make a particular point of looking for
Dungeness crab or even the excellent local oysters, but
rather make a beeline for the liver-and-gizzard stand
at Pike Place.

 DS> We had fish.  Gail had a "fish sandwich" of fried cod.  It came as
 DS> four decent sized pieces of fried cod in a styrofoam clam shell with
 DS> two slices of bread on the side.  I had a combo dinner which was two
 DS> pieces of whiting (boneless), two fried shrimp, two fried oysters, and
 DS> two fried scallops.  Total price, with a drink was just under $23 for
 DS> the two of us.

Fair prices.

=
 DS> I'm wondering how people feel about the comparison of donuts from
 DS> various places?

Both Dunkies and Krispys are perfectly fine - much better when
fresh, tolerable when microwaved, and wretched when cold. They
are best when fried before your eyes, which is why people have
such enthusiasm for Krispy. Tim Horton's, well, I eventually
went there and found the product inferior. The best come from
old local places, such as Congdon's in Wells, Maine, of which
I wrote in April 1994 "Unbelievable. I ate a half-dozen after a
clam lunch and never felt better."

 DS> Recently, Gail stopped at the large Kirspy Kreme store on the other
 DS> side of town on her way home.  It is the only one in Columbia that I
 DS> know of, and I think that is where they make the donuts for
 DS> distribution to Columbia stores. She got regular glazed donuts.  They
 DS> were excellent! 

Fresh and hot, they're fine. In any other condition, they're not.

 DS> Since then, we were in the local Super Fresh and saw a special on a
 DS> box of 12 no-name glazed donuts for $1.99.  They were like soggy heavy
 DS> dough rings.  I think that they were helped a bit by warming for 30
 DS> seconds in the microwave, but still no where close to the fresh Krispy
 DS> Kremes. 

A good donut generally needs no more than 10 sec in the nuker.
Beyond that doesn't help.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Cheeks
 Categories: Fish, Main dish, Native
      Yield: 1 Batch

           Fish cheeks from pickerel
           -or lake trout
      1    Egg, beaten
           Salt and pepper to taste
      6    Crackers, crumbled (or 8)

  The cheeks of pickerel and lake trout are large enough to use.  They
  are boneless, skinless and considered a delicacy.  Wash well.  Add
  salt and pepper to egg.  Dip cheek into the egg and then roll in the
  crumbs. Fry over medium heat in bacon fat or oil.

  Native Indian Wild Game, Fish and Wild Foods Cookbook. Castle Books.
  Edison, NJ.

  MM Format by John Hartman Indianapolis, IN

MMMMM
___ Blue Wave/386 v2.30

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