We do have three or so suitcases/backpacks of yours. They are down in
the "wine" cellar. We have no idea what is in them. You'll have to
come look :-}}

I don't know if I left them there accidentally
or accidentally on purpose. As you may know,
my friend Bonnie is a professional accompanist,
with a master's in piano from NEC, and I don't
know if I was hiding the music or just using
your underground railroad as a waypoint on
the music's way north. You may expect a visit
via horseless carriage sometime in the spring.

Do you remember these? They used to be
staples on Chinese restaurant menus but
no longer can be found.
Title: Sesame Shrimp Toasts

I have had them at a sit down restaurant, perhaps when we went with you
to the dim sum place down town (that is no longer there). I cannot say
that I have looked for them since we rarely go to a Chinese restaurant
except for the occasional carry out near us.

As I'm off soon, I needed to go to the bank,
and Bonnie said, let's go out to eat, so it
turns out there is a Vietnamese restaurant
called Le's, which used to be a branch of the
famous Pho Pasteur, right nearby, halfway
between my bank and hers. We were planning
on lunching there - it's a wonder that warm
tropical Vietnam is the home of one of the
foods most perfectly adapted to cold winters -,
so I checked out the menu online, and shrimp
toast is listed among the appetizers. I was
thinking of getting an order, but I reflected
that there was a bunch of stuff home in the
fridge that I knew she'd throw out if I didn't
use it right quickly, so we had that for lunch
instead. Some other time, perhaps.

---------- Recipe via Meal-Master (tm) v8.01

Title: Shrimp Toast B1
Categories: Fish/sea, Chinese, Appetizers
Yield: 6 servings

1/2 lb MED.-SIZE SHRIMP,WASHED, 1 EGG WHITE
-PEELED & DEVEINED 1/4 ts BAKING SODA
1 sl GINGER,PEELED,CHOPPED 3 sl WHITE BREAD
1 CLOVE GARLIC,PEELED,CHOPPED SESAME SEEDS
1/2 c CHOPPED WATER CHESTNUTS OIL
SALT & PEPPER TO TASTE MUSTARD SAUCE
2 tb DRY SHERRY SWEET & SOUR SAUCE

Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or
food
processor. Season w/ salt & pepper. The mixture should be paste- like.
Add
sherry,egg white & baking soda to the shrimp mixture. Spread it
generously
over bread slices. Trim edges. Cut each piece of bread di- agonally into
quarters, so that individual tri- angles are formed. Form a mound in
center
of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to
325. Deep-fry shrimp toasts until golden brown on both sides. Drain on
paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be
purchased at Chinese groceries. Temperature(s): HOT Effort: AVERAGE Time:
00:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments:
BEVERAGE:TSING-TAO BEER

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