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Text 2748, 92 rader
Skriven 2013-07-24 05:39:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Eating out
==================
-=> Nancy Backus wrote to Dave Drum <=-

 RH>> Then again I also don't know how you can eat out all the time. The
 RH>> mind and wallet boggle.

 NB>> Keep in mind we're talking NYC... if they can afford the apartment,
 NB>> they can probably afford at least cheap eat outs...  ;)

 DD> I eat out most of the time. Among other things it serves as portion
 DD> control, reduces the need for icebox space to store leftovers,
 DD> obliterates clean-up and costs about the same as dining in when all is
 DD> added together. Unless, of course, I go down New England Lobster House
 DD> for dinner. Then all bets are off. But, for day-to-day normal eating
 DD> ...

 NB> True... depending on circumstances and what's available for getting...
 NB> and what one would be cooking at home.  If we go mostly Asian, we can
 NB> eat out more cheaply than in, especially when it isn't buffet and we
 NB> bring home leftovers for another meal... ;)  I think it may make a

I don't do buffets much anymore. If I am doing Oriental I tend to go for lunch
at my favourite spot. Their lunch menu has about 2/3 of the dishes priced at
U$4.85 for soup, main w/rice and either a pork egg roll or crab Rangoon and hot
tea. The rest of the lunch menu - notably the dishes containing shrimp or
requiring more careful cooking, like Tangerine Beef are priced at U$5.50 Either
way, you're under six pazuzas for a tasty, filling meal. Dinner time at every
Chinese restaurant I have been to around here involves being served enough food
to support a tribe of African Pygmys for three days.

 NB> difference how many in the family, too... even cooking for two has some
 NB> efficiencies at home that cooking for one doesn't have... When I plan

Well yeah. And then there is the "show off" factor and the expected praise from
the other diners.  Bv)=  I enjoy cooking for others more so than for just
myself. Probably some deep psychological meaning there - but, that's of little
concern to me.

 NB> my menus for camping, since it's often just me, one meal that would
 NB> normally go for one or two meals will end up being at least three/four
 NB> days worth so I'd better keep that in mind... ;)  Especially the "how
 NB> am I going to vary this so I'll not mind eating it more than once"
 NB> part. ;)

I sometimes cook up large batches of Bolognese Sauce, or stew, or chilli, or
......... and freeze the excess in Zip Loc storage containers. But, that hasn't
happened for some time.

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

      Title: Crab Rangoon
 Categories: Appetiser, Seafood, Cheese
      Yield: 18 servings

      6 oz Can crabmeat
      6 oz Cream cheese; room temp
    1/2 tb Minced garlic
        ds Worcestershire sauce
    1/2 ts Salt
        ds White pepper
           Wonton skins
      1 lg Egg; beaten
           Deep frying oil

  Pick over the crab to remove pieces of shell.

  Use only about 1/2 t of filling for each wonton.

  Seal edges with beaten egg. (Make sure you squeeze out
  all the air or they'll pop open during frying and make
  a real mess)!

  Deep fry at 350oF/175oC until golden brown and crispy.

  Blot on paper towels.

  "These are the crab Rangoons I served the entire time I
  was in business. We made and served countless thousands of
  them." - Tgobbi

  Yield: 16-20 wontons 

  From: http://chinese.food.com

  Uncle Dirty Dave's Archives

MMMMM

... There is no great genius without some touch of madness. Seneca (5 BC-65 AD)
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