Subj : N. Korean Bread was: Bis
To : Ruth Haffly
From : Dave Drum
Date : Tue Feb 11 2025 17:41:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Title: Bibim Guksu (Korean Cold Mixed Noodles)
RH> Looks good; one of our favorite places to eat in town is a small Korean
RH> restaurant. Sometimes we've just ordered a seafood pancake and a small
RH> something else to split, just enough to fill, but not over fill, us.
DD> Since I'm not working tomorrow I may try the new Chinede
DD> buffet/hibachi place - my brother, Phil, who is a Vietnam vet and
DD> hates rice recommended it to me. After I recovered from the shock he
DD> told me "lots to try there without even looking at rice." Bv)=
DD> I'll ptobably hurt myself. Bv)=
RH> I'll wait a few more days before I even think about going to a buffet.
RH> For the most part, I've kept with small, light foods--lunch was Egg in
RH> the Eye with store bought soft wheat bread.
I missed the buffet. A friend dropped by and I wound up with breaded pork
chops mashed and green beans. And a cup of fruit-on-the-bottom yoghurt
for dinner.
DD> I first met this dish at House of Yee in Inglewood, Califunky. And, of
DD> course, I had to learn to make it myself.
DD> Title: Lobster Cantonese
DD> Categories: Oriental, Seafood, Shellfish, Rice
DD> Yield: 4 Servings
RH> Most often for something like that, we'll try it first in a restaurant.
RH> Then if we both like it enough, we'll either try to make it at home or
RH> save it for a "going back to a favorite place for a favorite dish"
RH> treat.
Lot of things I've made just to see if I could, Like that one. Mostly I
enjoy it more at the restaurant when the guys in the back room make it,
plate it and send it forth.
These make a hearty supper for two when sided with taters and a veg or
a side salad.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Breaded Pork Chops
Categories: Five, Pork, Breads, Herbs
Yield: 4 servings
1/2 c Plain panko bread crumbs
1 tb Chopped parsley
4 (4 oz ea) boneless pork
- chops; trimmed
4 ts Dijon-style mustard
1 cl Garlic; minced
Set oven @ 375ºF/190ºC.
Line a baking sheet with aluminum foil and coat with
cooking spray.
In a small shallow bowl, combine bread crumbs and
parsley. In another shallow bowl, combine mustard and
garlic. Spread one side of each pork chop with 1/2
teaspoon mustard and coat in crumbs. Repeat with other
side.
Bake pork chops on prepared baking sheet about 20 to 25
minutes, or until no pink remains.
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Kitchen
MMMMM
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