Text 18979, 100 rader
Skriven 2014-11-06 07:41:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Chinese food
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>>> Again, could be...  Certainly the pictures that appear on the wall over
 NB>>> the counter illustrating the available dishes seem to all be from the
 NB>>> same supplier...  :)  Even for the few places where one might think

 DD>> Especially that huge one with the arched footbridge over the
 DD>> stream/pond that seem to be a centre piece in many of the joints.

 NB>> The fancier sit-down joints, anyway...  :)  I was more thinking about
 NB>> the food pictures up above the counter area, so that the uninformed
 NB>> would know what they might be ordering, or to get the gastric juices
 NB>> going...  ;)

 DD> I've never seen that picture in a place I'd consider "fancy".

 NB> Not super fancy, but not your usual take-away...  something with more
 NB> than just a couple of tables for mostly waiting for your order... ;)

Oh, fancy to me in this context means tablecloths and fabric napkins. And
waitron service. Not many of those left in my town - especially since the
Korean couple who ran Golden Dragon fell victim to ill health (Mr. Oh) and
death (Mrs. Oh). In fact, going over prospects in my head - the only sit-down,
tablecloth, waitress service Chinese places left are Tai Pan and Hunan Chinese
Restaurant & Sushi Bar. All the rest are either AYCE buffets or snatch &
grabbit places like China Star.
 
 DD> And the little pictures above the menu boards behind the counter get
 DD> enough glare from the bright lights that it's hard to discern what
 DD> they are depicting.

 NB> I've not seen too much glare from bright lights around here, so maybe
 NB> that's a regional thing...  :)

The ones I have been in here use track lighting to illuminate the menu board
and there is some glare from it. I don't pay a lot attention to those idealised
pixtures nor to the ones in/on the menu. It's all food porn anyway.
 
 DD> Another commonality, though, seems to be in the take-away menus.
 DD> They are similar enough that if I look at one I have to first check
 DD> the address block for the guilty party to be sure I have the one
 DD> for the right place.

 NB> I've seen a lot of that, too...  probably that's all from a central
 NB> place, too... or there isn't much originality...  ;)

Well, yeah .... Chinese restaurants are like politicians. Whatever works to
separate the sucker from his ca$h.

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

      Title: Crab Rangoon *
 Categories: Oriental, Appetisers, Seafood, Cheese, Vegetables
      Yield: 48 Rangoons

     16 oz Cream cheese; softened
      6 oz Can crab meat; drained,
           - flaked
      2    Scallions; w/tops, thin
           - sliced
      1 cl Garlic; minced
      2 ts Worcestershire sauce
    1/2 ts Soy sauce
     48    Count pkg won ton skins
           Non-stick spray

  * This should be a Chinese-American invention as it's no
  where to be found in Taiwan, nor China. I grew to like the
  cheesy taste when I was studying in the US, however. One
  of those things that's east-meets-west fusion stuff. Good
  for parties. Eggbert from Melbourne, Vic. AU

  FILLING: In medium bowl, combine all ingredients except
  won ton skins and spray coating; mix until well blended.

  To prevent won ton skins from drying out, prepare one or
  two rangoon at a time. Place 1 teaspoon filling in center
  of each won ton skin. Moisten edges with water; fold in
  half to form triangle, pressing edges to seal. Pull bottom
  corners down and overlap slightly; moisten one corner and
  press to seal. Lightly spray baking sheet with vegetable
  coating.

  Arrange rangoon on sheet and lightly spray to coat.

  Bake in 425oF/218oC oven for 12 to 15 minutes, or until
  golden brown. Serve hot with sweet-sour sauce or mustard
  sauce.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Cooking tip: Wrap turkey leftovers in foil and throw them out-N. Hollander
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