Subj : Fried Fish
To : Dale Shipp
From : Ruth Haffly
Date : Tue Mar 21 2023 13:35:59
Hi Dale,
DS> This DS> month our restaurants are serving their version of fish
RH> and chips. DS> The breading that they use on the fish is very thick,
RH> and several DS> times has been like raw dough inside next to the
RH> fish. I've given up DS> on trying DS> it.
DS> I wonder why your quoting is so messed up???
I didn't know it was. I know for the past month (maybe more?) I've got
to hold down the Fn key while also hitting the F6 or F9. Interestingly,
I don't with the F10.
RH> I'd have probably given up after the first attempt. Have you told them
RH> that it's not fully cooked? They're risking getting a lot of folks
RH> sick, serving them raw dough.
DS> Actually, I only ordered it once. I did call a manager over to show
DS> him the raw dough. He said that he would talk to the chef. Since
DS> then, I
DS> have only observed what others got. While I did not see any that were
DS> as bad as mine had been, they were all far too thick a breading.
That does look good. I presume they could also be used as a light entree
by not cutting up the pancakes? That would go well with a bowl of soup,
egg drop, won ton, tofu, etc. A couple of weeks ago we stopped at a Thai
place for a light meal; I had the won ton soup with pork dumplings and
(came with 6 but Steve had 3) small spring rolls. He had another soup, a
bit more filling but still, not as filling as if we'd gone for a full
meal.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
