• Fried Fish

    From Dale Shipp@1:261/1466 to Ruth Haffly on Sun Mar 19 00:25:00 2023
    On 03-17-23 20:34, Ruth Haffly <=-
    spoke to Lee Lofaso about Cookware was: Pick Your <=-

    First time I encountered shrimp and grits was in Savannah, about 2007. Lived on the coast of NC in the mid to late 70s and early 80s, nobody served it then. Seafood was either fried or broiled; the fried was
    either a heavy crumb coating or, in parts of NC (Calabash), lightly floured. The latter style has spread to other areas of the state; the state seafood restaurant in Raleigh serves it Calabash style. If I
    have fried seafood, I prefer it to be Calabash style.

    I don't know if I have had anything labeled as Calabash style, but from
    the sound of your description it is what I would also prefer. This
    month our restaurants are serving their version of fish and chips. The breading that they use on the fish is very thick, and several times has
    been like raw dough inside next to the fish. I've given up on trying
    it.

    The very best fish and chips we have ever had was during a coach tour of Ireland. We stopped at a small coastal town. The tour guide called
    into them to alert that we would arrive in 30 minutes. We walked in to
    a separate room and about 50 people were seated and all served at once
    with the most crispy thin battered thick fish we have ever had. They
    must have had a lot of friers in the kitchen to get that many orders
    done so perfectly all at once.

    When we first moved to Maryland there was a local chain of AYCE seafood restaurants. Every thing was fried except for crab legs. Different
    seafoods were priced over a range of prices. Once you were out of one
    kind, you could get a refill of anything at the same price or lower.
    One could easily pig out and get a huge variety of seafood. I don't
    recall it to be anything like the thick doughy I got here in the
    restaurants where we are now living, but not as good as that Irish F&C.
    That chain used to do a good business, but they have now died. I
    suspect that the general population is not into fried foods as much as
    they were back then 50 years ago. I know that Gail and I sure are not
    into fried foods as much (except for Popeyes spicy chicken!).


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Pineapple Crusted Salmon\
    Categories: To try, Easy, Salmon
    Yield: 2 Servings

    1/2 c Finely chopped pineapple
    With its juice
    (about 4 oz total)
    Try Canned Pineapple CHunks
    1 md Lime (zest & juice)
    Note - try just lime juice
    1/4 ts Crushed red pepper flakes
    1 tb Brown sugar
    pn Salt
    2 ea 6 to 8 oz salmon filets
    (each 1 to 1 1/2 inch thick
    At thickest point)

    Combine the pineapple, lime zest/juice of lime, brown sugar and salt
    in a medium bowl. Set aside for 20 minutes for flavors to plend.

    Preheat oven to 350 degrees.

    Line a shallow roasting pan, large enough to comfortably hold the fish
    with alluminum foil or parchment papaer and lightly grease it with
    nonstick oil spray.

    Place fillets in the pan skin side down with 1 to 2 nches between
    them.

    Sprinkle each fillet lightly with salt. Top each fillet with
    pineapple mixture evenly coating the tops.

    Bake for about 10 minutes per inch of thickness until the fish is
    cooked through but not dry.

    If the topping looks overly moist (and not crustlike) place fish
    under the broiler for 1 to 20 minutes to evaporate the excess
    moisture.

    Serve Hot.

    Washington Post 1/2/08

    MMMMM



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  • From Dave Drum@1:2320/105 to Dale Shipp on Sun Mar 19 06:33:00 2023
    Dale Shipp wrote to Ruth Haffly <=-

    When we first moved to Maryland there was a local chain of AYCE seafood restaurants. Every thing was fried except for crab legs. Different seafoods were priced over a range of prices. Once you were out of one kind, you could get a refill of anything at the same price or lower.
    One could easily pig out and get a huge variety of seafood. I don't recall it to be anything like the thick doughy I got here in the restaurants where we are now living, but not as good as that Irish F&C. That chain used to do a good business, but they have now died. I
    suspect that the general population is not into fried foods as much as they were back then 50 years ago. I know that Gail and I sure are not into fried foods as much (except for Popeyes spicy chicken!).

    We used to have a Captain D's (similar to Long John Silver's) here that
    offered AYCE on Friday's. I really like that place. But, then Shoney's
    bought the location. I liked the Shoney's - for different reasons like
    their breakfast/brunch buffet. Then they folded and the place is now up
    for sale/lease since the former insurance office got merged into a bigger parent company.

    Our L.J.S. franchisee has shrunk his presence from 10 stores to just 4.
    So, I find it just as easy to go to our one-and-only Red Robin for fish
    and AYCE chips. And, of course, at this time of year all of the local
    Knights of Columbus halls and many American Leigons are having AYCE
    Friday night fish frys. Bv)=

    Calabash style looks easy enough ........

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Calabash Fried Shrimp
    Categories: Five, Seafood, Dairy
    Yield: 2 servings

    1 lb (u-60) shrimp; peeled and
    - deveined.
    1 c Self-rising flour
    1/2 ts Salt; to taste
    1/4 c Evaporated milk
    Oil for frying

    Thaw (if frozen) shrimp in a bowl of cold water.

    Drain water from shrimp when ready to fry.

    Add milk to drained shrimp. Toss well to fully coat
    with milk.

    Place flour in a small bowl or deep container. Add the
    salt. Mix well.

    Place cooking oil in deep pot over Medium heat on stove
    top. Bring to 350-|F/175-|C degrees.

    Remove shrimp from bowl w/milk and drop into the flour.

    Toss shrimp well in flour to fully coat.

    Place shrimp in a wire basket if you have one. Gently
    shake off excess flour.

    Carefully place shrimp in hot oil.

    Let fry for about 1-2 minutes or until lightly golden
    brown in color.

    Remove from oil and place on a wire rack to drain.

    Serve while warm.

    By Steve Gordon, Calabash, NC

    Makes: 2-3 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Denis Mosko@1:153/757.1315 to All on Sun Mar 19 15:44:30 2023
    Is it such as T.G.I. Fridays, Friends?

    When we first moved to Maryland there was a local chain of AYCE seafood
    restaurants. Every thing was fried except for crab legs. Different
    seafoods were priced over a range of prices. Once you were out of one
    kind, you could get a refill of anything at the same price or lower.
    One could easily pig out and get a huge variety of seafood. I don't
    recall it to be anything like the thick doughy I got here in the
    restaurants where we are now living, but not as good as that Irish F&C.
    That chain used to do a good business, but they have now died. I
    suspect that the general population is not into fried foods as much as
    they were back then 50 years ago. I know that Gail and I sure are not
    into fried foods as much (except for Popeyes spicy chicken!).

    We used to have a Captain D's (similar to Long John Silver's) here that offered AYCE on Friday's. I really like that place. But, then Shoney's bought the location. I liked the Shoney's - for different reasons like their breakfast/brunch buffet. Then they folded and the place is now up for sale/lease since the former insurance office got merged into a bigger parent company.

    Our L.J.S. franchisee has shrunk his presence from 10 stores to just 4. So, I find it just as easy to go to our one-and-only Red Robin for fish and AYCE chips. And, of course, at this time of year all of the local Knights of Columbus halls and many American Leigons are having AYCE
    Friday night fish frys. Bv)=

    Calabash style looks easy enough .....
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  • From Mike Powell@1:2320/105 to DALE SHIPP on Sun Mar 19 08:43:00 2023
    I don't know if I have had anything labeled as Calabash style, but from
    the sound of your description it is what I would also prefer. This
    month our restaurants are serving their version of fish and chips. The breading that they use on the fish is very thick, and several times has
    been like raw dough inside next to the fish. I've given up on trying
    it.

    I believe I would also prefer Calabash style. I have run into similar
    issues with fish and chips at places that heavily bread it, except in my
    case there was not hardly any fish in it.

    When I was very young, my recollection of Long John Silver's was that it
    was more of a sit-down restaurant with waitresses. It was not until I got older that they seemed to become fast food restaurants. I also remember
    the fish being less breaded and much tastier. Am I remembering
    that wrong, maybe confusing them with another restaurant, or does anyone
    else remember it that way?

    Mike


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  • From Dale Shipp@1:261/1466 to Dave Drum on Sun Mar 19 23:59:00 2023
    On 03-19-23 06:33, Dave Drum <=-
    spoke to Dale Shipp about Re: Fried Fish <=-

    We used to have a Captain D's (similar to Long John Silver's) here

    I have heard of them, but cannot recall for sure if we ever went to one.
    I know they were not in our normal area.

    Our L.J.S. franchisee has shrunk his presence from 10 stores to just

    I don't recall for sure if it was LJS or Arthur Treachers that we once
    went to when we were well outside of our normal stomping grounds. Which
    ever it was, they were decent -- but not worth driving an extra fifteen
    miles in beltway traffic.

    4. So, I find it just as easy to go to our one-and-only Red Robin for
    fish and AYCE chips.

    When we lived in Columbia, Red Robin was a good place for us to go.
    Usually got a free hamburger and a fish & chips. In our opinion their
    fish & chips was the best available to us on this side of the Atlantic.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Easy New England Clam Chowder
    Categories: Tested, Easy
    Yield: 2 Servings

    4 sl Bacon
    1 lb Potato, peeled, 1/2 in cube
    1/4 c Carrot, small cube
    1/4 c Onion, small cube
    1/4 c Celery, small cube
    12 oz Can evaporated milk
    1/4 c Flour
    3 ea 6 1/2 oz cans minced clams
    1/2 c Water (to cook veggies in)
    1/2 ts Salt
    1/2 ts Worcestershire sauce
    1/4 ts Ground black pepper

    Cook bacon in medium sauce pot over medium heat until crisp, drain.
    Crumple bacon into med pieces.

    Reserve 2 tbs bacon fat

    Return bacon fat into sauce pot.

    Add the 1/2 cup water and potatoes, carrot, onion, celery into sauce
    pot.

    Cook, stirring frequently for 9 minutes OR until potatoes are tender.

    Combine evaporated milk, flour in small bowl until blended, add into
    the potato mixture.

    Stir in clams with the juice, salt, bacon, worcestershire sauce and
    the pepper.

    Reduce heat to medium low, cook stirring frequently for 15 to 20
    minutes OR until creamy and slightly thick.

    Variation of recipe from Recipezaar.com. Signature dish by Tish.

    Original recipe also had one cup of milk - only 2 cans of clams.
    We decided to cut the liquid volume and add more clams.

    First made 2/09 - will make again with above alterations.

    MMMMM


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  • From Dave Drum@1:18/200 to Dale Shipp on Mon Mar 20 06:53:42 2023
    Dale Shipp wrote to Dave Drum <=-

    We used to have a Captain D's (similar to Long John Silver's) here

    I have heard of them, but cannot recall for sure if we ever went to
    one. I know they were not in our normal area.

    Our L.J.S. franchisee has shrunk his presence from 10 stores to just

    I don't recall for sure if it was LJS or Arthur Treachers that we once went to when we were well outside of our normal stomping grounds.
    Which ever it was, they were decent -- but not worth driving an extra fifteen miles in beltway traffic.

    Always wanted to try Arthur Treacher's. Never have. Now they are down to
    just two locations - both in Ohio.

    4. So, I find it just as easy to go to our one-and-only Red Robin for
    fish and AYCE chips.

    And looking to score some F&C yesterday I found that a further two of
    Long John's stores have shuttered and been re-opened as "Discount
    Tobacco" locations. We're now down to just two LJS stores. And Chicago
    has onlt three. Go figger.

    When we lived in Columbia, Red Robin was a good place for us to go. Usually got a free hamburger and a fish & chips. In our opinion their fish & chips was the best available to us on this side of the Atlantic.

    And given the pricing - it's nearly as affordable as LJS with the added
    benefit of "full service." Bv)=

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Red Robin Banzai Burger
    Categories: Beeg, Fruits, Sauces, Cheese, Breads
    Yield: 1 Burger

    Homemade Teriyaki Sauce *
    2 Beef patties
    Salt & pepper
    1 lg Beefsteak tomato; in slices
    4 Pineapple rings
    2 sl Cheddar cheese
    Shredded lettuce
    Mayonnaise

    * separate recipe

    Brush both sides of the beef patties with teriyaki
    sauce. Grill according to desired doneness, basting
    regularly with teriyaki sauce. Add the cheese on top
    near the end to melt.

    Brush both sides of the pineapple rings with teriyaki
    sauce and grill on each side for about a minute.

    Lightly toast the hamburger buns. Place the patties on
    the bottom bun, place two slices of tomatoes and then
    two pineapple rings on top. Brush the pineapple rings
    with some more teriyaki sauce. Top with shredded
    lettuce. Spread a generous amount of mayonnaise on the
    top bun and place it on the hamburger.

    Serve immediately.

    RECIPE FROM: https://www.daringgourmet.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:18/200 to Mike Powell on Mon Mar 20 07:04:36 2023
    Mike Powell wrote to DALE SHIPP <=-

    I don't know if I have had anything labeled as Calabash style, but from
    the sound of your description it is what I would also prefer. This
    month our restaurants are serving their version of fish and chips. The breading that they use on the fish is very thick, and several times has
    been like raw dough inside next to the fish. I've given up on trying
    it.

    I believe I would also prefer Calabash style. I have run into similar issues with fish and chips at places that heavily bread it, except in
    my case there was not hardly any fish in it.

    When I was very young, my recollection of Long John Silver's was that
    it was more of a sit-down restaurant with waitresses. It was not until
    I got older that they seemed to become fast food restaurants. I also remember the fish being less breaded and much tastier. Am I
    remembering that wrong, maybe confusing them with another restaurant,
    or does anyone else remember it that way?

    The original LJ's was originally a Lexington, KY seafood carry-out place
    called the "Cape Codder". Jerry Lederer kept the building design but
    ditched the name in favour of Long John Silver's when he launched the
    "quick serve" chain in 1969. According to the WIKI the original location
    is now a hair styling saloon.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Long John Silver's Fish Batter
    Categories: Seafood, Breads
    Yield: 3 Servings

    1 c Plain flour
    1 tb Baking powder
    1 ts Baking soda
    ds Garlic
    1/2 c Cornstarch
    1/4 tb Salt
    3/4 c Water

    Beat until smooth. Dip fish into batter. Fry in deep fat
    at 400ºF.

    From: http://www.cooks.com

    Uncle Dirty Dave's Archives

    MMMMM

    Or my version

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Sort-Of Tempura Batter
    Categories: Five, Breads, Deep-fry
    Yield: 7 Servings

    5 tb All-purpose flour
    3 c Aunt Jemima's Deluxe easy
    - pour pancake batter mix
    1/4 ts Baking soda
    3 1/2 c Club soda; room temp
    1 1/2 c Water

    I first made this batter for a house party. I don't
    remember where I swiped the recipe from - but, it's
    mine now. Works well if you substitute beer for the
    water, too.

    Combine the flour pancake mix and baking soda in a
    deep bowl. Stirring constantly with a whisk or spoon
    pour in the club soda and water in a slow stream and
    continue to stir until the mixture is a smooth thin
    cream.

    Strain the batter through a fine sieve set over a
    clean bowl pressing down hard on any lumps with the
    back of a large spoon.

    Dip vegetables, shrimp, etc. in batter and drop into
    the deep-fryer or fondue pot with oil at 350ºF-375ºF.
    (175ºC-190ºC)

    Cook until batter is a nice golden brown and crispy.

    MM Format by Dave Drum - 02 August 1999

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Sun Mar 19 20:39:03 2023
    Hi Dale,

    First time I encountered shrimp and grits was in Savannah, about 2007. Lived on the coast of NC in the mid to late 70s and early 80s, nobody served it then. Seafood was either fried or broiled; the fried was
    either a heavy crumb coating or, in parts of NC (Calabash), lightly floured. The latter style has spread to other areas of the state; the state seafood restaurant in Raleigh serves it Calabash style. If I
    have fried seafood, I prefer it to be Calabash style.

    I don't know if I have had anything labeled as Calabash style, but
    from the sound of your description it is what I would also prefer.

    It has become my favorite way to have fried seafood. There's a small
    chain (don't know how big but they opened a location in WF a few years
    ago) called Showmar's. They advertise as "Southern, Seafood, Greek" (or
    some combination of the 3, this may not be the exact order). It is a bit
    of each of the 3; we've usually gone for seafood plus a couple of sides, anything from fruit cup to tossed salad to cole slaw and zucchini/yellow
    squash sautee. They do shrimp calabash style so if I can't get down to
    the state seafood place, I can get it locally.

    This DS> month our restaurants are serving their version of fish
    and chips. DS> The breading that they use on the fish is very thick,
    and several DS> times has been like raw dough inside next to the fish.
    I've given up DS> on trying DS> it.

    I'd have probably given up after the first attempt. Have you told them
    that it's not fully cooked? They're risking getting a lot of folks
    sick, serving them raw dough.

    The very best fish and chips we have ever had was during a coach
    tour DS> of Ireland. We stopped at a small coastal town. The tour
    guide DS> called DS> into them to alert that we would arrive in 30
    minutes. We walked in DS> to a separate room and about 50 people were
    seated and all served at DS> once DS> with the most crispy thin
    battered thick fish we have ever had. They DS> must have had a lot of
    friers in the kitchen to get that many orders DS> done so perfectly all
    at once.

    Sounds like they had their act together. On our trip to Israel, our tour stopped at a kibbutz one day for lunch. This place was known for thier
    St. Peter's fish (tilapia). Service, probably because there were so many
    other people in addition to our group, was slow. We went thru a number
    of side dishes, then finally, the fish was brought out. Almost everybody
    had a whole fish (innards removed); the young lady (professor's
    kid-teen- with mom & dad) sitting across from us almost turned green.
    Some of the other seminary students with us were somewhat hesitant about tackling the fish too; we had no problems. Long and short of it, that
    was the only fish meal on the trip.

    When we first moved to Maryland there was a local chain of AYCE DS>
    seafood restaurants. Every thing was fried except for crab legs. DS>
    Different DS> seafoods were priced over a range of prices. Once you
    were out of one DS> kind, you could get a refill of anything at the
    same price or lower. DS> One could easily pig out and get a huge
    variety of seafood. I don't DS> recall it to be anything like the
    thick doughy I got here in the DS> restaurants where we are now living,

    Interesting, I've not come across any chains like that. When we were at
    Fort Devens, there was a small chain called "The Weathervane" with a
    location in Leominster. The local newspaper had coupons, almost every
    week, for their lobster dinner, 2 for $9.99. We had more lobster in the
    6 months we were stationed up there than we had ever had before (or
    since) in our lifetimes. (G) Any time we had family visiting, we took
    them, we went with church families several times, on our own different times......................

    but not as good as that Irish DS> F&C. That chain used to do a good
    business, but they have now died. I DS> suspect that the general
    population is not into fried foods as much as DS> they were back then
    50 years ago. I know that Gail and I sure are not DS> into fried foods
    as much (except for Popeyes spicy chicken!).

    We don't eat as much fried food as we did when we were younger. Used to
    go to a seafood place quite often the first few years we were in
    Swansboro; having our girls and a change in jobs (further away, lower
    pay) greatly reduced our frequency of going there. Then Steve went into
    the Army; got back to Swansboro for a visit in 2007 and found that place
    no longer exsisted.

    We've also greatly reduced how often we do fried food (usually potatoes
    and fish cakes) at home, probably not done it in several years. The
    nearest Popeye's is in Raleigh, not always convenient to where we're
    headed so fried chicken consumption is limited. Chick-Fil-A is in town
    but we don't even go there as often as we did when we moved to GA from
    HI. Better for our cholesterol numbers that way. (G)

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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  • From Lee Lofaso@2:203/2 to Mike Powell on Mon Mar 20 19:56:06 2023
    Hello Mike,

    [..]

    When I was very young, my recollection of Long John Silver's was that it was more of a sit-down restaurant with waitresses. It was not until I got older that they seemed to become fast food restaurants. I also remember the fish being less breaded and much tastier. Am I remembering
    that wrong, maybe confusing them with another restaurant, or does anyone else remember it that way?

    Once upon a time there was a Long John Silver's restaurant in Cajun
    Louisiana. It bombed after a brief run of a few weeks. The food was
    horrible, and no sighting of the restaurant was seen anywhere else
    in Louisiana ever again.

    A true story.

    For Life,
    Lee

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  • From Mike Powell@1:2320/105 to DAVE DRUM on Mon Mar 20 17:23:00 2023
    The original LJ's was originally a Lexington, KY seafood carry-out place called the "Cape Codder". Jerry Lederer kept the building design but
    ditched the name in favour of Long John Silver's when he launched the
    "quick serve" chain in 1969. According to the WIKI the original location
    is now a hair styling saloon.

    The one I am remembering was in the Louisville area in the 1970's. It has
    been a bank now for almost as long as I can remember. The original building had a wooden plank "porch" that looked like a weather dock. IIRC, they all
    had those back then.

    I may be mixing up the memory of the service (and food) with another local chain, Kingfish, or with a place called the Hungry Pelican. But I do
    remember the porch at the LJS... and some sort of pirate mascot that they
    used more back then.

    Oddly, that name, "Cape Codder," sounds familiar but, if pre-1969 is the
    era, that'd predate any trip I made to Lexington by at least 15 years.

    Mike

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  • From Dale Shipp@1:261/1466 to Dave Drum on Tue Mar 21 03:12:04 2023
    On 03-20-23 06:53, Dave Drum <=-
    spoke to Dale Shipp about Re: Fried Fish <=-

    Always wanted to try Arthur Treacher's. Never have. Now they are down
    to just two locations - both in Ohio.

    4. So, I find it just as easy to go to our one-and-only Red Robin for
    fish and AYCE chips.

    And looking to score some F&C yesterday I found that a further two of
    Long John's stores have shuttered and been re-opened as "Discount
    Tobacco" locations. We're now down to just two LJS stores. And Chicago
    has onlt three. Go figger.

    When we lived in Columbia, Red Robin was a good place for us to go. Usually got a free hamburger and a fish & chips. In our opinion their fish & chips was the best available to us on this side of the Atlantic.

    And given the pricing - it's nearly as affordable as LJS with the
    added benefit of "full service." Bv)=

    That depends on the cost of getting to either restaurant :-}}

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Mexican Rice
    Categories: D/g, Mexican, Rice, Boat
    Yield: 2 servings

    1/2 c Rice, Uncle Ben Converted
    6 oz V-8 juice
    1/2 c Water
    1/2 tb Chili powder
    1/2 tb Dried minced onion
    1/4 c Green pepper; diced more if
    -you want)
    1/4 c Corn, frozen, or canned,
    More if you want

    Mix V8, water, chili powder, minced onion in saucepan, slowly
    bring mixture to a boil.

    Add rice, green pepper and frozen corn.

    Cover, turn heat low and slowly simmer for 25 - 30 minutes,
    stirring once during cooking time. May take a bit longer depending on
    amount of veggies you put in. Holds well for 30 min if kept covered.

    == Courtesy of Dale & Gail Shipp, Columbia Md. ===

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 03:15:05, 21 Mar 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Tue Mar 21 03:15:06 2023
    On 03-19-23 20:39, Ruth Haffly <=-
    spoke to Dale Shipp about Fried Fish <=-

    This DS> month our restaurants are serving their version of fish
    and chips. DS> The breading that they use on the fish is very thick,
    and several DS> times has been like raw dough inside next to the
    fish. I've given up DS> on trying DS> it.

    I wonder why your quoting is so messed up???

    I'd have probably given up after the first attempt. Have you told them that it's not fully cooked? They're risking getting a lot of folks
    sick, serving them raw dough.

    Actually, I only ordered it once. I did call a manager over to show him
    the raw dough. He said that he would talk to the chef. Since then, I
    have only observed what others got. While I did not see any that were
    as bad as mine had been, they were all far too thick a breading.



    MMMMM----- Recipe via Meal-Master (tm) v8.05

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

    MMMMM--------------------------PANCAKES-------------------------------
    4 Eggs
    1/2 c Water
    3 tb Cornstarch
    2 ts Soy sauce
    1/2 ts Sugar
    3 ts Peanut or Veg. oil, divided

    MMMMM------------------------MEAT FILLING-----------------------------
    6 Oriental pancakes
    1 tb Cornstarch
    3 tb Soy sauce
    1 tb Dry sherry
    3/4 lb Ground beef
    1/2 lb Ground pork
    2/3 c Chopped green onions & tops
    1 ts Minced fresh ginger root
    1 Garlic clove, pressed

    Beat eggs in large bowl with wire whisk. Combine water, cornstarch,
    soy sauce and sugar, pour into eggs and beat well.

    Heat 8 inch omelet or crepe pan over medium heat. Brush bottom of pan
    with 1/2 teaspoon oil, reduce heat to low. Beat egg mixture, pour
    1/4 cup of egg mixture into skillet, lifting and tipping pan from
    side to side to form a thin round pancake. Cook about 1 to 1 1/2
    minutes, or until firm. Carefully lift with spatula and transfer to a
    sheet of waxed paper. Continue procedure adding 1/2 teaspoon oil to
    pan for each pancake. Place wax paper between each pancake so they
    will not stick together.

    Makes 6 pancakes (24 appetizers)

    MEAT MIXTURE

    Prepare pancakes.

    Combine cornstarch, soy sauce and sherry in large bowl. Add raw beef,
    raw pork, green onions, ginger and garlic; mix until thoroughly
    combined.

    Spread 1/2 cup meat mixture evenly over each pancake, leaving about
    1/2 inch border on one side. Starting with opposite side, roll up
    pancake jelly roll fashion. Place rolls, seam side down in single
    layer on heatproof plate; place plate on steamer rack. Set rack in
    large pot or wok of boiling water. Cover and steam 15 minutes. (For
    best results, steam all rolls at the same time) Just before serving,
    cut rolls diagonally into quarters. Arrange on serving platter and
    serve hot.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 03:20:36, 21 Mar 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Mike Powell on Tue Mar 21 06:01:00 2023
    Mike Powell wrote to DAVE DRUM <=-

    The original LJ's was originally a Lexington, KY seafood carry-out place called the "Cape Codder". Jerry Lederer kept the building design but
    ditched the name in favour of Long John Silver's when he launched the
    "quick serve" chain in 1969. According to the WIKI the original location
    is now a hair styling saloon.

    The one I am remembering was in the Louisville area in the 1970's. It
    has been a bank now for almost as long as I can remember. The original building had a wooden plank "porch" that looked like a weather dock.
    IIRC, they all had those back then.

    Only is later years has Long John's gone away from that model to a more "updated" as, IMO, tacky look.

    I may be mixing up the memory of the service (and food) with another
    local chain, Kingfish, or with a place called the Hungry Pelican. But
    I do remember the porch at the LJS... and some sort of pirate mascot
    that they used more back then.

    Oddly, that name, "Cape Codder," sounds familiar but, if pre-1969 is
    the era, that'd predate any trip I made to Lexington by at least 15
    years.

    Back in the '80s - when I was trailer trucking I mostly hauled car parts
    to the Corvette plant in Louisville or bottles to (mostly) Bardstown and
    booze out. A few times I hauled stuff to Wally World from the Walmart distribution center in North Little Rock, AR (Searcy, actually) to various WalMart locations in Kentucky. It was at a WalMart break room on the east
    side of Lexington, near Utteringtown, that I first met a clear soda called
    "Ale 8" which was so loaded w/caffiene that it made the hair on the back
    of my neck march in lockstep. And they think Mountain Dew has a lot of caffiene. HAH! Never seen Ale-8 outside of Kentucky.

    This is from my next series of bulk postings (Kentuck's Best)

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mini Hot Browns
    Categories: Poultry, Cheese, Pork, Vegetables, Breads
    Yield: 18 servings

    1 ts Chicken bouillon granules
    1/4 c Boiling water
    3 tb Butter
    2 tb A-P flour
    3/4 c Half & Half
    1 c Shredded Swiss cheese
    18 sl Snack rye bread
    6 oz Sliced deli turkey
    1 sm Onion; thin sliced,
    - separated in rings
    5 sl Bacon; cooked, crumbled
    2 tb Minced fresh parsley

    Set oven @ 350ºF/175ºC.

    Dissolve bouillon in water; set aside.

    In a small saucepan, melt butter over medium heat. Stir
    in flour until smooth; add cream and bouillon. Bring to
    a boil; cook and stir until thickened, 1-2 minutes. Stir
    in cheese until melted. Remove from heat.

    Place bread on 2 baking sheets. Layer each slice with
    turkey, onion and cheese mixture. Bake until heated
    through, 10-12 minutes. (Or preheat broiler and broil
    until edges of bread are crisp and sauce is bubbly, 3-5
    minutes.) Sprinkle with bacon and parsley.

    Annette Grahl, Midway, Kentucky

    Makes 1 1/2 dozen

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Dale Shipp on Tue Mar 21 06:35:00 2023
    Dale Shipp wrote to Dave Drum <=-

    Always wanted to try Arthur Treacher's. Never have. Now they are down
    to just two locations - both in Ohio.

    4. So, I find it just as easy to go to our one-and-only Red Robin for
    fish and AYCE chips.

    And looking to score some F&C yesterday I found that a further two of
    Long John's stores have shuttered and been re-opened as "Discount
    Tobacco" locations. We're now down to just two LJS stores. And Chicago
    has only three. Go figger.

    When we lived in Columbia, Red Robin was a good place for us to go. Usually got a free hamburger and a fish & chips. In our opinion their fish & chips was the best available to us on this side of the Atlantic.

    And given the pricing - it's nearly as affordable as LJS with the
    added benefit of "full service." Bv)=

    That depends on the cost of getting to either restaurant :-}}

    The west side Long John's and Red Robin are fairly close to one another.

    Now, if I lived in Louisiana I'd have to do without Red Robin unless I
    was in Slidell (home of the stinkiest water in North America). And I'd
    miss out on Long John's except in Kenner or Shreveport.

    But, there are lots of good seafood joints all over that state.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kosher Creole Seafood Gumbo
    Categories: Cajun, Soups, Seafood, Chilies
    Yield: 8 Servings

    1 lg Onion; chopped
    1/2 lg Bell pepper; chopped
    1 cl Garlic; chopped
    2 tb Vegetable oil
    2 tb Flour
    15 oz Can stewed tomatoes
    6 oz Can tomato paste
    2 ts Salt
    1 Bay leaf
    1/2 ts Chilli spice mix
    1/2 ts Basil leaves
    1 lb Trout filets
    10 oz Box frozen, sliced okra;
    - partially thawed
    1/2 lb Redfish filets
    3 c Water
    1 tb Worcestershire sauce
    3 c Hot cooked rice

    Saute veggies slightly in oil in dutch oven. Stir in
    flour; blend well. Add remaining ingreds. except fish,
    okra and rice. Simmer covered for 30 min. Remove bay
    leaf.

    Add fish and okra. Cover and simmer additional 10 min.
    or until okra is tender.

    Serve in soup bowls or plates over hot rice.

    Recipe may be easily doubled. Freezes well.

    Better next day.

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Water, taken in moderation, cannot hurt anybody." -- Mark Twain
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Lee Lofaso@2:203/2 to Dave Drum on Tue Mar 21 23:30:45 2023
    Hello Dave,

    [..]

    Now, if I lived in Louisiana I'd have to do without Red Robin unless I was in Slidell (home of the stinkiest water in North America).

    The locals drink spring water from Kentwood, never touching that
    nasty stuff created for foreigners.

    And I'd miss out on Long John's except in Kenner or Shreveport.

    The only Long John's Silver in Louisiana is in Shreveport, where
    misguided folks who think they are from Dallas congregate.

    But, there are lots of good seafood joints all over that state.

    Long John's Silver is *NOT* one of them.

    For Life,
    Lee

    --
    They say `Yes, Trump'! / We say `No, Trump!'

    --- MesNews/1.08.05.00-gb
    * Origin: news://eljaco.se:4119 (2:203/2)
  • From Mike Powell@1:2320/105 to DAVE DRUM on Tue Mar 21 17:23:00 2023
    Back in the '80s - when I was trailer trucking I mostly hauled car parts
    to the Corvette plant in Louisville or bottles to (mostly) Bardstown and booze out. A few times I hauled stuff to Wally World from the Walmart distribution center in North Little Rock, AR (Searcy, actually) to various WalMart locations in Kentucky. It was at a WalMart break room on the east side of Lexington, near Utteringtown, that I first met a clear soda called "Ale 8" which was so loaded w/caffiene that it made the hair on the back
    of my neck march in lockstep. And they think Mountain Dew has a lot of caffiene. HAH! Never seen Ale-8 outside of Kentucky.

    The Corvette plant is in Bowling Green, but there are two big Ford plants
    in Louisville. Ale-8-One is one of my favorites. They used to (maybe
    still do) have a chart on their web site about the caffiene content of
    their soda. It actually has less in it than several better known sodas.
    The claim is that it is the mix of the caffiene and real ginger that makes
    it more potent.

    It is bottled just east of Lexington in a town called Winchester.

    Back to Long John Silvers and other such restaurants, IIRC the last
    Druther's and the last Jerry's are/were in Kentucky.

    Mike


    * SLMR 2.1a * "We use language??" - Beavis
    --- SBBSecho 3.14-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Dave Drum@1:2320/105 to Mike Powell on Wed Mar 22 05:07:00 2023
    Mike Powell wrote to DAVE DRUM <=-

    Back in the '80s - when I was trailer trucking I mostly hauled car parts
    to the Corvette plant in Louisville or bottles to (mostly) Bardstown and booze out. A few times I hauled stuff to Wally World from the Walmart distribution center in North Little Rock, AR (Searcy, actually) to various WalMart locations in Kentucky. It was at a WalMart break room on the east side of Lexington, near Utteringtown, that I first met a clear soda called "Ale 8" which was so loaded w/caffiene that it made the hair on the back
    of my neck march in lockstep. And they think Mountain Dew has a lot of caffiene. HAH! Never seen Ale-8 outside of Kentucky.

    The Corvette plant is in Bowling Green, but there are two big Ford
    plants in Louisville. Ale-8-One is one of my favorites. They used to

    How could I forget that. Well, it was 40 years ago. And I certainly
    hauled more bottle into Kentucky than car parts. Brown-Foreman was
    bottling something for Hiram Walker and we hauled bottle to them and
    took booze out. Same with Heaven Hill in Bardstown.

    (maybe still do) have a chart on their web site about the caffiene
    content of their soda. It actually has less in it than several better known sodas. The claim is that it is the mix of the caffiene and real ginger that makes it more potent.

    I never saw that chart. But it sure did get my "spidey senses" tingling.

    It is bottled just east of Lexington in a town called Winchester.

    Back to Long John Silvers and other such restaurants, IIRC the last Druther's and the last Jerry's are/were in Kentucky.

    Druther's - which became that from Burger Queen restaurants are down to
    just one left - in Campbellsville. AFAIK they had no connection to LJS
    except that both were fats food/quick serve. Jerry's is down to just
    one - in Paris, KY. They are/were connected to Long John's by Jerry
    Lederer who started both organisations .... along w/Jerry's Five and
    Dime stores.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jerry's Green Chile
    Categories: Stews, Pork, Chilies
    Yield: 12 Servings

    2 lb Pork; in small cubes
    1 c Chopped onion
    14 oz Chicken broth
    1 1/2 ts Granulated garlic
    2 1/2 tb Chicken base
    1 ts Celery salt
    1 tb Cornstarch
    1/2 ts Oregano
    1 tb Cumin, ground
    1/2 tb Jalapeno; dried, ground
    1 tb Dried cilantro
    1/2 tb Green (Hatch) chile powder
    10 oz Green enchilada sauce
    27 oz Can green chilies; chopped
    8 oz Can green chilies; pureed
    1 ts Salt
    Habanero hot sauce to taste*

    Brown pork and drain

    Add onion & chicken broth (will not cover meat). Simmer
    for 1 hour stirring often.

    Add spice mix and a little water. Simmer 1 hour stirring
    often to avoid sticking.

    Add green enchilada sauce. Simmer 1/2 hour.

    Add chopped green chilies. Cook for 15 minutes

    Add 8 oz Green chilies, pureed 10 minutes later

    Adjust with 1/2 ts jalapeno powder, 1 ts salt and a
    liberal dose of habanero hot sauce. *

    * I use Ralph's Righteous - UDD

    Source: Jerry Simmons - ICS World Chile Verde Champion
    : 2000 & 2006

    MM Format by Dave Drum - 24 August 2005

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I am not drawn to terrible novelty items from fast food chains.
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Tue Mar 21 13:35:59 2023
    Hi Dale,

    This DS> month our restaurants are serving their version of fish
    and chips. DS> The breading that they use on the fish is very thick,
    and several DS> times has been like raw dough inside next to the
    fish. I've given up DS> on trying DS> it.

    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.


    I'd have probably given up after the first attempt. Have you told them that it's not fully cooked? They're risking getting a lot of folks
    sick, serving them raw dough.

    Actually, I only ordered it once. I did call a manager over to show
    him the raw dough. He said that he would talk to the chef. Since
    then, I
    have only observed what others got. While I did not see any that were
    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.


    Title: Oriental Meat Filled Pancakes
    Categories: Chinese, Pork, Appetizer, Snack, D/g
    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)