Text 6301, 87 rader
Skriven 2013-11-01 23:06:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 6299 av Michael Loo (1:123/140)
Ärende: Re: 3 meals 400
=======================
 -=> On 11-01-13  18:52,  Michael Loo <=-
 -=> spoke to All about 3 meals 400 <=-

 ML> At the Shipps' - we found a frozen package that said Filet 11 oz
 ML> and 4 oz, and I undertook to make curry out of it. Also pressed
<<SNIP>>
 ML> The meat didn't look or cut like filet and had some unexpected
 ML> gristle, which I cut out and fried for chef's snack. I tossed
 ML> this with a little soy sauce to keep it while we chatted through
 ML> the afternoon. Once I had a discussion with Pad Gajajiva and
 ML> brought up the moo pah recipe I'd recently made (this being 15
 ML> years ago or more), and I'd done this same marinade, and Pad had
 ML> said that it was a good enough recipe, but the Thai never use soy
 ML> sauce in these dishes (true), just fish sauce. Anyhow, all the

Had you asked, we had fish sauce also.

 ML> above things were wok-cooked in batches and combined at the end
 ML> with the coconut milk to simmer a few minutes, and the result,
 ML> served over Roland brand lo mein, was pretty good. I could have
 ML> used a little more heat and was grateful when Gail and Dale gave
 ML> me all their jalapeno pieces.

The jalapeno gave up at least some of their heat to the dish as a whole,
but seemed more appropriate on your plate.  The red chili paste also
added enough heat, with the result that it was a pleasant level to us.


 ML> Dale asked if I wanted to try the nearby Mexican place that had been
 ML> featured by Guy Fieri in his Triple D show. Gail said, probably not,
 ML> because of the cheese issue. I said, if we go get pills at Costco,
 ML> I'll be happy to eat there; and so it was. It's called R & R, and
 ML> the notable thing is that it's housed in half of a Kwik Mart in a

With minimal seating.  There were two counters with bar stools for three
at each counter -- but a guy who I think was the owner was using the
other counter doing paper work of some kind.

 ML> All in all enjoyable, but when Dale asked if if I lived nearby,
 ML> would I frequent the place, and the surprising answer was no, and
 ML> the explanation was that I can cook all this stuff better, even
 ML> though most restaurants can't.

Let me rephrase the question then.  What if there was a place like this
in one of your frequent flyer airports?  Would you make it a stop?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BANANA AND STICKY RICE WRAPPED IN BANANA LEAVES
 Categories: Dessert
      Yield: 4 Servings
 
    200 g  Short grain glutinous rice
      2    Pandanus leaves or vanilla
           Extract to taste
    200 ml Coconut cream
    400 g  White sugar
      4    Banana leaf 4x20cmx10cm pcs
      4    Bananas peeled and sliced
           GANRISH:
           Slices of fresh mango
 
  Place the rice in a bowl with the pandanus leaves or vanilla extract.
  Cover with water and leave to soak overnight. Discard the pandanus
  leaves and drain and wash the rice 3 times. Place in a steamer and
  cook for 1 hour or until soft and creamy. Mix the coconut cream and
  sugar together until the sugar dissolves. Transfer the hot rice to a
  bowl and pour in enough coconut\sugar mixture to make the rice quite
  moist. Cover with foil and leave the rice to absorb the coconut
  cream. Place a piece of banana leaf flat on a board.  Place some rice
  in the centre, place slices of banana on top and cover with more
  rice.  Wrap the banana leaf to form a parcel, sealing both ends with
  toothpicks. Continue with remaining rice and banana. Cook the parcels
  on a grill plate or in a frying pan for 10 mins or until the sugar
  begins to caramelise inside the parcels. Place a parcel on each
  serving plate, unwrap the banana leaves and serve garnished with
  slices of mango. Typed for you by Sherree Johansson.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:14:48, 01 Nov 2013
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)