Text 11630, 77 rader
Skriven 2014-03-31 21:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: far in the hole 413
===========================
 NB> From perusing the menu... while there's an emphasis on wings, there's
 NB> a lot more to offer.

From perusing the menu I figure it's not a place to make
a special trip to, unless it were cheap cheap (no prices
on the online menu, and I'm looking for places to
economize, believe it or not). There are some oddities
that put me off, too, like the breathless prose accompanied
by silly irrelevant pictures. And Backfire Boom Boom
Shrimp? Really.

I might be curious to sample a half million Scoville
chicken wing, though my comfort level would likely be an
order of magnitude less or even below.

 ML> rift because Mollie Katzen got all famous for writing
 ML> the books, and the workers thought they didn't get
 ML> enough credit (or possibly money, I wasn't apprised of
 ML> the details of the situation), and anyway they all
 ML> eventually drifted away. I doubt that any founder or
 ML> even current owner makes an appearance there much.
 NB> Gung-ho young things putting heart and soul into things are bound for
 NB> disillusionment somewhere down the line...

I suppose, but they should keep some fire someplace. I
get irritated by the ones who just give up and cultivate
their garden.

 NB> and counter-culture becomes establishment... 
 
Yeah, I've seen that road taken many times. The leader of
SDS on campus knuckled under and went into his family's
business, that sort of thing (I lost touch many years ago
so don't know what he's doing now, if he's even alive).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fiery Beef Stir-Fry
 Categories: Chinese, Beef, got to be kidding about the fiery part,
and also the amount of meat, and, well, everything
   Servings:  6

    1/2 lb Boneless tender beef steak
           (sirloin, rib eye or top
           -loin)
      1 tb Cornstarch
      4 tb Soy sauce, divided
    1/2 ts Sugar
      1    Clove garlic, minced
  1 1/4 c  Water
      4 ts Cornstarch
  1 1/2 ts Distilled white vinegar
    1/4 ts Ground red pepper (cayenne)
      3 tb Oil, divided
      3 c  Bite-size cauliflowerets
           Salt
      1    Onion, chunked and separated
      1    Green pepper, chunked

  Cut beef across grain into thin strips.  Combine 1 Tb. each cornstarch and
  soy sauce with sugar and garlic in small bowl; stir in beef.  Let stand 15
  minutes.  Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp.
  cornstarch, vinegar and red pepper; set aside.  Heat 1 Tb. oil in hot wok
  or large skillet over high heat.  Add beef and stir-fry 1 minute; remove.
  Heat remaining 2 Tb. oil in same pan.  Add cauliflowerets; lightly sprinkle
  with salt and stir-fry 2 minutes.  Add onion and green pepper; stir-fry 4
  minutes.  Stir in beef and soy sauce mixture; cook and stir until sauce
  boils and thickens.

  Serves:  2 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
  Cooking Echo

MMMMM

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