Wild guess, the one I don't know anything about, Eddie Arcaro, though
I'd not be surprised to be wrong... ;)
It was a trick question. Arnold Palmer never won all the
majors. Eddie Arcaro, an avid golfer, won all the majors
in his own sport (horse racing), twice.
Figured it would be a trick question, actually.... and now that you
mention it, the name /does/ ring a bell in the racing context... ;)
Didn't know he was an avid golfer also...
It was reported that he was madder for golf than he
was for horse racing.
Indeed. There's another golfer name you should recognize,
Babe Didrikson, of whom you could say qualified for the
distinction above if you substituted "her" for "his."
That was much earlier.
Yup, I recognize her, too.... :)
I suppose if we thought enough we might be able to
come up with a few more, but there's no incentive
to now, we've found a few.
Speaking of chicken, at the dinner meeting the other
night, we had roti canai (chicken), tod mun (they put
chicken in with the shrimp), a tofu dish, a steamed
chicken dish, and a noodle dish with shrimp. I wasn't
going to order anything but decided we needed a beef
dish to balance out all that whiteness.
Agreed. :) A bit heavy on the chicken, too... :)
I guess we're all of an age where memento mori
stampedes us into whatever nastiness the health nut du
jour tells us to fall into, making us chicken, I
suppose. I of course ended up eating most of the beef.
Richard and I went with our friend Cathy to a place we've only been once before, a while ago... Yummy Garden Hot Pot... I had the orange chicken lunch special, with hot and sour soup... the soup was a bit spicier than many, but tasty, the chicken came in a nice red spicy sauce with slivers of orange peel all through, nicely crunchy breading, and a couple of
Souunds good, though it's a far cry from what anyone
would eat in Asia.
Oh, I know.... not something I get often... I like the spicy orange
with beef and scallops better than with chicken, though I don't get that
very often either... we aren't going to that sort of place very often,
for one thing.... :)
good, but just not somewhere to go out of our way for.
broccoli florets to garnish...
Also, the broccoli one gets in China typically
doesn't have flowering heads.
So less of a garnish and more of a veggie....
It's less garnishy and less sightly as well, with
spindly stalks and teeny little heads and prominent
leaves (sometimes).
Richard had the pork rice noodles (from the main menu... looked pretty good... And Cathy had the pepper steak... far more onions and peppers
than she could eat, but she liked the beef part... ;)
That sounds more authentic, but I'm in the home
territory of Uncle Tai, who famously said that you
could tell the quality of a restaurant by the
proportion of meat in its dishes - i.e., the more
meat, the better.
I like a good proportion of meat to veggies... I like the veggies too,
but like a good amount of meat as well....
Nowadays with the cost of veggies being what it
is, that rule could change.
One of these days, we plan to go there and actually do the
hot pot, see if that's any good....
I read of places where the hot pot is not good but
wonder how anyone could mess up that dish (aside
from providing crummy ingredients).
Well, providing crummy ingredients certainly would mess it up... I think
that to be somewhat unlikely at this place, given what we've seen so
far....
And for hot pot there's no disguising.
Bento is a very new phenomenon in Chinese restaurants.
It's only been in this millennium that one finds this
concept in Singapore and Hong Kong, and I guess the
cuteness factor made it migrate over here recently.
And/or wishing to compete with the Japanese restaurants... the Korean
place, Seoul House, has its own version of the bento box, though they
just call it a lunch box....
The Koreans certainly wouldn't use the Japanese
term, as the two populations hate each other so much.
Both times we've been there, the food has been good, the
prices reasonable and the portions large... Easy to understand why it appears to be a favorite with the college crowd... we see the large
groups of (mostly Asian) students getting off the bus at the stop across the street and heading over there, plus the parking lot is usually well-filled... :)
Sounds like good signs all.
We figured so as well... part of why we decided to go there a second
time, so long after our first try... :)
And when will the third time be?
+
day, Cran-Blu was one of the most successful (to my palate,
not commercially) of the early juice blends.
I remember liking the Cran-Blue a lot, too... and sorry when it vanished
from the shelves all too soon...
So strange. And then one of the store brands came
out with a version that, though it wasn't as good,
sold pretty well.
Ocean Spray strawberry-flavored Craisins - this was a giant
why bother. The strawberry flavor was woefully artificial
and warred with any natural cranberriness one might expect
of Craisins. Very sugary, so only the most self-deceiving
health nut would imagine any real benefit from these.
I'll not bother with either of those flavored Craisins... ;)
Unless they are free or somehow else fall into your lap.
... What the Hell is "substitute cheddar cheese type flavor"?
It's perhaps what they'd feed a gourmet in hell or
your average citizen in heaven.
Slow cooker pork shank (Chamorro)
Categories: Mexican, main, slow cooker
Serves: 2 or 3
2 lb bone-in, skin on, pork shank
3 Tb plantain flour (sub sweet potato flour or brown rice flour)
1 Tb cocoa powder (not dutch process)
1 Tb achiote seeds
1 Tb cumin seeds
1/2 lemon, zest of
4 tomatoes roughly chopped
8 cloves garlic
2 onions roughly chopped
4 dried chipotle chiles or tt
8 oz chicken stock
4 oz anejo tequila
sea salt
pepper
1 Tb high heat cooking oil
Combine achiote, cumin, cocoa powder, lemon zest,
1/2 ts sea salt, and 1 ts pepper
Coat the pork shank in the plantain flour and
rub with salt and pepper.
Heat oil in a skillet on medium high, brown pork
shank on all sides including the meaty end with
no skin. This should take 3 to 5 min per side.
Coat browned pork shank with achiote paste and
allow to rest 10 min.
Turn your slow cooker on low and add the chicken
broth, tequila, garlic, onions, tomatoes, chiles,
and 1 pn sea salt. Cover while pork is resting.
Add pork and cook 7 1/2 hr, turning every hour
and basting with the cooking liquid.
When pork is done, it should easily shred off the
bone. Serve with rice, beans, and salsa de molcajete.
If you like you can reduce the cooking liquid on the
stove for a few min before spooning over the top of
the pork - don't forget the veggies, but watch out
for those chipotles. They're hot!
thetomatotart.com, lightly adapted
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