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's as good a reason as any not to order it.


 DS>       Title: Oriental Meat Filled Pancakes
 DS>  Categories: Chinese, Pork, Appetizer, Snack, D/g
 DS>       Yield: 2 dozen

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)

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