Text 21564, 121 rader
Skriven 2009-03-06 00:09:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: fried stuff 312
===========================
 -=> On 03-04-09  19:28,  Michael Loo <=-
 -=> spoke to Dale Shipp about 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

 ML> So far as I can tell, the closest one is in fact the Laurel
 ML> one.

I was not able to find any other locations -- they don't have a web
page, but did say that they had other places.  I'd sort of thought that
they were in the area around DC, but didn't know.

 ML> When I'm with Jonathan, we steer away from certain kinds
 ML> of restaurants, especially ones that serve shrimp, which he
 ML> hates to the degree that when he eats something spoiled, he
 ML> says it tastes like shrimp.

Has he had a bad experience with shrimp?  The only time I can recall
food poisoning was with some shrimp dumplings from Lotto market.

 ML> When I'm with my urban friends,
 ML> we go to places on the metro only. I am quite transportation
 ML> circumscribed when in the DC area.
 
You have our phone number:-}}

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

Appartently so.  Much of the food is sitting ready to serve in steam
trays on the line, but not a buffet.  The fried fish is made to order.
Things like BBQ chicken, etc. are ready to dish up.
 
 DS> BTW, they also have chicken livers, fried or smothered.  Also chicken
 DS> gizzards and pigs feet.

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

I knew that.

 DS> Recently, Gail stopped at the large Kirspy Kreme store on the other

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

I think that these came right off the cooker into the box and into her
car.
 
 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. 

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

I prefer a bit longer than 10 seconds at a very low power level.  Full
power level boils the glace before it heats the inside.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PORK AND CHILE BURRITOS
 Categories: Mexican, Main dish
      Yield: 12 servings
 
      3 lb Boneless lean pork,
           -cut in 1/2-inch cubes
  1 1/2 lb Onions; diced
    1/2 lb Green bell peppers; diced
    1/2 bn Cilantro; chopped
      2    Tomatoes; chopped
      1 ts Garlic powder
      1 tb Salt
    1/2 ts Ground cumin
    1/4 ts Ground cloves
    1/4 ts Black pepper
      2    Bay leaves
      1    Jalapeno chile; chopped
      1 lb Tomatillos
    1/2    Lemon (juice only)
    1/2 c  Cornstarch blended with
      1 c  - water
     12    Flour tortillas (12-in.)
           Shredded Monterey Jack
           Shredded cheddar cheese
 
  Place meat in Dutch oven. Add 1 gallon water and bring to boil.
  Reduce heat and simmer, covered, until meat is half-cooked, about 35
  minutes. Drain off water. Add onions, bell peppers, cilantro,
  tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and
  chile to meat and simmer. Remove husks from tomatillos and boil in
  saucepan in 1 quart water until tender, about 15 minutes. Drain off
  water. Mash tomatillos, add to meat mixture and simmer, stirring
  constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then
  stir into meat mixture and simmer 15 minutes longer, stirring
  constantly. Heat tortillas gently until softened (heat 1 at a time
  directly on burner of range or wrap in foil and place in 350F oven a
  few minutes). To make burritos, place heaping 1/2 cup meat mixture on
  each tortilla. Fold sides in, then roll up from one end. Sprinkle
  burritos generously with cheese and place under broiler just until
  cheese melts.
  
  Created by: Jailhouse, Studio City
  
  (C) 1992 The Los Angeles Times
  From: Karen Mintzias                  Date: 07 Jan 94
 
MMMMM

... Shipwrecked on Hesperus in Columbia, Maryland. 00:08:38, 06 Mar 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)