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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