Text 8432, 106 rader
Skriven 2014-01-02 04:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Italian etc 10
======================
 RH> Sounds like they might be trying to establish proper Italian cooking
 RH> and or eating in the States?
... 
 RH> OK, alternate thought is that they're trying to get folks to spend
 RH> more money to get a protein component to their food.

Perhaps somewhere in between. It's sort of a bountiful pig,
er, sui generis type of place with a mixed clientele and
mixed motivations (though making money is as usual the major
one).

 RH> IOW, you are now recognised as a special person (at least this once)
 RH> and being treated like one. Enjoy it while you can. (G)

Well, sort of, and sort of.

Speaking of which, my upgrade on Washington to San Fran has
cleared, but San Fran to Hong Kong didn't. Lilli told me to
split the reservation, so I could get the one remaining seat,
but I said no.

 ML> If she goes back to the same place, does she still put in
 ML> the same order, or has her curiosity been satisfied so she
 ML> can branch out?
 RH> She orders the same thing, all the time. I think she just likes
 RH> staying with what's comfort food for her.

How sad, methinks; it is however true that my comfort zone is
broader than that of many others.
 
 RH> The meat balls whe had in the sauce last week were boughten

I've had those. Too salty, too spongy, sometimes too cheesy.

 RH> I understand why she is buying them now instead of making her own.

Meatballs are pretty easy to make, especially with sympathetic
and helpful relatives around.

 ML> Sparrow me.
 RH> OK, as long as you myna your own business.
 
Sometimes there is a pun so bad as to be inexcusable even
when you parrot with useful information.

 RH> You sound like my younger brother--he's always threatening to make my
 RH> dad's cat into lo mein or similar.

You do know what a non-heading lettuce cut into julienne
and stir-fried is called? Lo mein lettuce.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Lo Mein, Michael Loo's Way
 Categories: Chinese
      Yield: 4 Servings

    1/2 lb (dry) thin Chinese egg noodles
           - (actually, any thin noodle will do)
    1/4 md Head cabbage, cut into thin
           -(3" x thin x thin) slivers
      1    Carrot, cut into thin (ca 2" slivers
      1    Handful mu erh (wood ears,
           -chinese alimentary fungus),
           -soaked in water
           -until pliable and then
           -cleaned (cut off the woody
           -stem part) and
           -cut into thin slivers
      1 bn Scallions, green part
           -included, cut into thin 1"
           -slivers
      1    Clove garlic, mashed
    1/2 lb Pork loin, cut into thin
           -slivers and marinated in
           -sherry and soy (2 T each)
    3/8 c  Or so vegetable oil
           -sesame oil
    1/8 c  Or so soy sauce
           -salt
           -Tabasco or equivalent

  Frizzle the garlic in the vegetable oil and discard (or eat). Put aside 2/3
  of the oil. Heat the rest of the oil and stir-fry the carrot, mu erh, and
  cabbage until just about cooked. Add the scallions and give one more stir.
  Remove and reserve. Heat half the remaining oil and stir-fry the pork (over
  higher heat than you used for the veggies). Remove and reserve.

  Cook the noodles until just about done, using the package directions,
  or if you can't read the package directions, using the taste test. Drain,
  rinse in COLD water, and toss with a little sesame oil.

  Heat the rest of the oil, and when it's hot, dump the noodles in, stirring
  rapidly. Add the soy sauce while stirring. Then add the vegetables, give a
  stir, then the pork. Taste for seasoning; if it's too bland, add salt and
  Tabasco. Serve hot.

  The reason for correcting the seasoning with salt rather than soy sauce is
  that too much soy sauce will mask the delicate flavor of the vegetables.

  Source: Michael Loo, The Dinner Table    Date: Thu, 09-2 - possibly mine

MMMMM
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