Subj : Leftovers [1] To : Dave Drum From : Ruth Haffly Date : Tue Dec 24 2024 12:34:38 Hi Dave, RH> So many to choose from. One place in western NY had a peppercorn ranch RH> as their house specialty. It was ok for one salad but I'd want more RH> variety if I were eating there regularly. We were there for my in laws RH> 50th wedding anniversary celebration 25 years ago this time frame. DD> I like peppercorn ranch once in a while. But, like you, not a steady DD> diet, Part of picking a dressing is knowing what's in the salad and DD> what's available to puton the salad. One place might have a bright red DD> "French" dressing and another a dull orange "French" dressing. One of Unless it's an occaision where everything is pre set. When Steve was in the Army, we attended a number of formal and informal events, dinner included. Tables were usually set with a bowl of ranch dressing and some other (Italian-ish?); when it was time for the meal, salads were brought out. They were generally a tossed salad--heavy on the iceburg lettuce, 2 or 3 cherry tomatoes, a few pieces each of cucumber and julienned carrot. Nothing fancy; the entree was the feature of the meal unless it was June 11--the Army birthday. For that, a big cake was on display, then first cut was with a sword. DD> my parent's favourite dine-out places had a "Roquefort" dressing that DD> actually was a Thousand Island dressing base with shaved/shredded blue DD> veined Gorgonzola in liberal quantities on top. Gorgonzola is one of DD> the very few blue-vein cheese which can be shredded rather than DD> crumbled. My parents usually went for bleu cheese, and most often it was a low quality one. For years, Dad wasn't much of a salad eater but back in 1974 a medical issue hospitalised my youngest sister for several months about 75 miles away from home. Mom and Dad went to see her about every other day, usually having supper out. Dad ate enough salads (free, with the meal) to begin to enjoy them. After that, they appeared on our dinner table on an irregular basis. DD> 8<----- EDIT ----->8 DD> I used to stop in Lost Crutches when I was trucking. Get off of I-40 DD> at Amarillo and set off diagonally on US 50 past White Sands to pick DD> up I-10 at Las Cruces. The Petro truck-em-up stop always had good DD> grub. RH> For a while we were commuting back and forth between Fort Huachuca RH> (where we lived) and Fort Bliss (hospital). I had wrist surgeries (with RH> follow ups) in 1993 and 94; Steve had jaw surgery in 2000, with follow RH> ups. For some of them we rode the bus that FH provided, other times we RH> drove. Got to know that section of I-10 quite well, and have been back RH> on it since moving, most recently last fall. Army bus always stopped at RH> the McD's in Lordsburg, NM for breakfast, once or twice supper. It was RH> an up and back in one day trip, leaving FH at 03:30, returning after RH> the last appointments were finished but usually getting back between RH> 1800 and 2000. When we drove, we'd stay overnight in TX, then return. DD> Never did a Mickey D's on the road. And darned seldom at home. Other DD> than their fries the rest of the menu can be bettered at any number of DD> different fats food places. Even Burger Whop is better than MdC's. DD> (talk about damning w/faint praise Bv)=). I had no choice on the trips arrainged by the FH hospital. The shuttle was easier for us so Steve wouldn't have to take off from work. I think once or twice we both had appointments up at Beaumont (Fort Bliss hospital) so we both rode the shuttle. DD> I like a few Korean dishes. But on the most part I prefer one of the DD> Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat DD> is alright. But lets not get stupid about it. Bv)= RH> I'll go for either Korean or Chinese. Got introduced to the former thru RH> a neighbor and the Army, picked up on Chinese just by trying it now and RH> then over the years. I don't do the super hot Thai, also has to have no RH> coconut or (if we're splitting a dish) cilantro. Limits the choices but RH> we've had some good dishes over the years. DD> I know you're not a fan of soap wedd. I don't care for dishes DD> overloaded with it. But some things need a bit to taste "right". DD> What's with the no coconut? Allergies or just dislike? Same as peanut butter, just a dislike. Also dislike coffee, would rather have a cuppa tea any day. DD> I learned a lot about "real" Korean when I attended the picnic at Hap DD> Newsome's on Tacoma, WA. There was a nice Korean restaurant DD> (w/majority Asian clientele) across the parking lot from the Extended DD> Stay America DD> Notel. I tried a number of Korean dishes - but stayed away from the DD> ones that required you to cook your own meat an the tabletop brazier. DD> If I'm going to cook my own grub it's going to be at home and without DD> paying DD> restaurant prices. Bv)= DD> My favourite Korean-owned/run restaurant was the Golden Dragon a DD> Chinese restaurant that a Korean couple ran. Other than a could of DD> Korean dishes there was no indication of their ethnicity. It was sad DD> when the husband took sick and never recovered. The next owners ran it DD> into the ground in short order. Sad. A new Korean restaurant opened up in WF a few months ago. We tried it, may go back but it's not as good as the one that established itself several years ago. One we've gone to in Raleigh and enjoyed was reccommened by one of my Korean classmates when we first moved to WF. DD> This is one of the Korean didhes I liked at Golden Dragon. And didn't DD> order in Washington as they expected the diner to cook his own meat at DD> table. TheDragon brought it out plated and ready to pig out. DD> Title: Authentic Korean Bulgogi DD> Categories: Oriental, Beef, Marinades, Fruits DD> Yield: 4 Servings It's one of my favorites--used to get it a lot at the little hole in the wall Korean place we frequented when stationed in Hawaii. --- Catch you later, Ruth rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 .... Are you sure you really want to know that? --- PPoint 3.01 * Origin: Sew! That's My Point (1:396/45.28) .