Looking forward to spending hundreds of
dollars on a blowout dinner is an incentive
to save a few bucks here and there as one can.
Another reason for the less formal option, then... :)
But there's some value to the more formal
option, once in a while. It's the jaded ones
who can afford to do that stuff every night
who suffer from the terminal ennui thing.
An omelet in the somewhat harder than French
Chinese style seemed expertly made.
Nice enough.... :)
I guess. For me runny omelets are the
preferred style, but Chinese don't tend
to like undercooked things, except maybe
some vegetables.
I prefer runnyish scrambled eggs, and not too hard omelets, either... ny
nice enough was also referring to the rest of the meal you'd described
for Lilli, though... :)
We do our best to make sure she's fed right.
Her happiness depends on it, and by
extension, mine as well.
I'd go for those.... even the overly cute pig... ;)
Dim sum could easily be my downfall, and the
pig buns were after all only almost too cute
to eat.
Yup... :)
I forget where it was, but I saw a review
of another place where the custard buns
looked pretty much exactly like these pork
buns. Where's the point in that? Shouldn't
custard buns look like eggs?
Cheese rolls were something I'd never tried before,
but as they were free for the taking, I had one and
will never again - they are yeast rolls of the
normal sort, topped with a mixture of sugar and some
cheese product, perhaps Cheez Whiz, and broiled.
Not worth the pills or the carbs, I see... ;)
Definitely a mistake and almost worth
throwing out even for one who doesn't
enjoy wasting food.
And that's definitely saying something... :)
For sure. When I'm offered extra stuff, usually
bread, I think long and hard before accepting
anything, because wasting food really is a no-no.
One of those things one says "I'll never
forget that dish," but of course one does
after a while, generally.
Or at least most of the specifics... :)
But if you ask me about a dish I've had, if
you give the title or the description of
the food, the experience will still leap
back into my mind in most cases.
just right, and if I closed my eyes I could imagine myself
in a breakfast nook in Peoria or someplace. Even the juice
(Simply Orange, out of a monster Costco jug) was authentic.
Was she trying for authenticity.... or did it merely happen that
way....? (G)
I don't think it was literal nostalgia for the
Hampton but rather for that kind of meal. She
probably would have made it better if she could.
Ah... ham, omelet and home fries with OJ.... with just the right touch
of incompetence... ;) I'd not even try, probably.... :)
It was that soupcon of high-school dropoutism
that she got right (she actually didn't drop
out until William & Mary, where she "majored"
in contract bridge before running off to get
married or something).
... I have a rock garden. Last week, three of them died.
Better than having them proliferate.
Probably... :)
... Gouda cheese: $2.00/lb. Bada cheese: 80ÿ
Howda figure that?
---------- Recipe via Meal-Master (tm) v8.01
Title: Beef Casserole with Edam
Categories: Casseroles, Ethnic, Beef
Yield: 4 servings
1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped
1/2 c Unsalted butter 1/4 c Mushrooms, chopped
1 lb Sirloin steak, sliced thinly 2 tb Brandy
2 Tomatoes, finely chopped 2 1/2 ts Flour
1 Red bell pepper, in 1/2-inch 1/2 c Beef broth
Slices 1/4 ts Oriental chili paste
1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce
Dice 1/2 ts Ketchup
1 lg Egg, hard-boiled, chopped Tabasco sauce to taste
1/4 c Raisins 7 oz Edam, sliced 1/4-inch
thick
1/4 c Black olives, pitted and Sauteed bananas as an
Halved Accompaniment
from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook
onion in the butter over moderate heat until golden. Add the steak,
tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until
veggies are softened. Add the egg, raisins, olives, gherkins, and
mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy,
heated, and ignite. Shake skillet gently until flame go out. Stir in
flour
and cook for 2 minutes, stirring. Stir in broth, chili paste, chili
sauce,
ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow
casserole with some of the cheese slices. Pour the beef mixture into the
casserole, and cover it with the remaining Edam. Put the casserole in a
larger pan, add enough water to reach 1-inch up the sides of the
casserole,
and cover the pan with foil. Bake in the middle of a preheated 325f oven
for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite
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