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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