Subj : N. Korean Bread was: Bis
To : Dave Drum
From : Ruth Haffly
Date : Wed Feb 12 2025 10:58:52
Hi Dave,
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)=
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.
DD> I missed the buffet. A friend dropped by and I wound up with breaded
DD> pork chops mashed and green beans. And a cup of fruit-on-the-bottom
DD> yoghurt for dinner.
I'd say you made a good trade off, getting to visit with a friend.
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.
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.
DD> Lot of things I've made just to see if I could, Like that one. Mostly
DD> I enjoy it more at the restaurant when the guys in the back room make
DD> it, plate it and send it forth.
Most fancy things I leave to the folks behind the curtain. I do a
sauerbraten from time to time; we finally had some of what I'd prepped
last week before the bug hit. Did it with red cabbage and green noodles.
I had probably a half portion but it sat well.
DD> These make a hearty supper for two when sided with taters and a veg or
DD> a side salad.
