Perhaps, but there are other college towns that have pretty
limited options, so there must be something special about
your area.
We have quite the concentration of colleges and universities in the
area. Besides the top 3, there are a number of other schools--Shaw,
William Peace and St. Augustine's are all universities. Meridith is a
college (don't think they're fully co-ed yet) with Master's level
programs as well as undergrad and Wake Tech is a (large) 2 year school.
All those students get hungry. (G)
The low-end fast-food places one would expect were not as
superabundant as the many different kinds of grocers, or maybe
they maintain a low profile.
Do you have an Indian market nearby? One feature of the
Shipps' picnics has been a visit to one of the various
ones in the area.
There are several in the Raleigh/Cary/Morrisville area but we've not
checked any out yet.
For me ethnic markets are one of the treats, perhaps even
a defining feature of an area..
thing I noticed was that the Publix prices were very
high compared to what I know from both Massachusetts
(college town city) and California (distinctly not so).
Publix is on the higher end of pricing around here but the quality is a
lot better than some of the stores. We think it's pretty much in line
with Harris Teeter, have to check it out with Wegman's as they settle
into the area. We spent a couple of hours exploring the new Wegman's
store today--very much like the Columbia one.
It would be interesting to compare the prices of a chain
between regions. I know that Royal Ahold's Giant stores have
high tickets compared to thir New England counterpart Stop &
Shop, even though they share governance..
chemicals are a lesser evil than fish cut a day or more in
advance. > I know, but try to talk him into getting some sushi other than at Fu's > is almost a lost cause. (G)
That shows his good taste.
We did get some at Wegman's; Steve will give a write up on that one.
It'll most likely be fine by supermarket standards but
not really.
I've seen > it quite often it usually has looked closed--don't know if it is or not. > Guess we'll have to check it out.
My eyes being what they are, just noticing the sign was a
bit of a triumph. Anyhow, if it was any good, you'd have
probably heard that by now.
We've not heard anything about it in the 10 years we've been in this
area. I think it's been closed the entire time we've been here.
An odd situation then. How can a piece of real estate
stay unused in what otherwise appears to be a boom area?
---------- Recipe via Meal-Master (tm) v8.00
Title: Ebi Kimizushi (Prawn Sushi with Egg Yolk)
Categories: Appetizers, Fish, Oriental
Yield: 6 servings
-----------------------------------SUSHI-----------------------------------
6 Med., Raw, Unshelled, Shrimp
----------------------------------MARINADE----------------------------------
3 tb Rice Vinegar 4 tb Water
1 ts Sugar 1/4 ts Salt
1 pn MSG
----------------------------------FILLING----------------------------------
4 Egg Yolks 1 1/4 ts Sugar
1/4 ts Salt 2 1/2 ts Lemon Juice
1 pn MSG
TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the
toothpicks along the inside curves to prevent curling. Drop the prawn
into
3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes
until pink and firm. Drain in a sieve and cool quickly under cold running
water. Remove the toothpicks and peel the prawns, leaving the last
section
of shell and tail on each one. De-vein the prawns by making a shallow
incision across their tops with a small, sharp knife. Lift out the vein.
Butterfly the prawns by cutting along their inner curves 3/4 of the way
through, spreading the open and flattening with a cleaver. MARINADE Put
the
vinegar, water, salt, sugar and MSG into a mixing bowl and stir together
thoroughly. Add the prawns, marinade at room temperature for 1 hour.
FILLING Drop the egg yolks into a small saucepan and beat lightly with a
fork. Remove 2 1/2 t of the yolks and set aside.
Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook
over a moderate heat for 10-15 minutes until the yolks are firm and
hard-boiled. Drain them in a sieve, and mash them into a paste. Beat
the
sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks
and
continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND
SERVE Divide the seasoned egg filling into 6 equal parts and pack each
part
into the center of a prawn. Seal the edges by pressing them together.
Serve
at room temperature.
-----
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