-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> I have had mild, medium and hot Korean stuff. Some of the hot things
 DD>> are right up there with Goanese or Thai dishes. And some of it is
 DD>> variable - like bulgogi which I have experienced from mild to wild.

 NB>> At our favorite Korean place, they let you add however much of the hot
 NB>> sauce you wish on your bimimbab... It comes out pretty mild... :)  Back
 NB>> before Yang's closed, in his Japanese/Korean incarnation, we had a very
 NB>> tasty and HOT dish, Kimchee stir-fried beef (or maybe it was pork)...
 NB>> Extra chile peppers along with extra kimchee to give an extra zip...
 NB>> We'd been prepared to find it too hot, potentially, but it was fine...
 NB>> the rice and the tea were quite welcome additions, though... :)

 DD> I wish I had a Korean restaurant here.

 NB> Maybe someday...  Or if you come out this way, you can try ours... :)

Deal.
 
 DD> Got lotsa Chinese, some Thai, couple Vietnamese, couple Indian,
 DD> couple Japanese(ish). Thankfully the Benihana type joint went tits
 DD> up a long time ago. Osaka and Wasabi remain.

 NB> At least you have some variety... :)

It seems like we used to have an "International (Chinese/Oriental) Buffet" on
every corner. But, the market got saturated - plus INS got busy and we are
down, now, to three Chinese/Oriental buffets, a couple South Asian places that
offer a lunchtime buffet and Lulu's Diner which has a Lebanese/West Asian
"International" buffet from 11 to 1430 M-F.

 DD> Our sole Korean restaurateurs ran the Golden Dragon and only had a
 DD> couple of Korean things among the Chinese offerings. And they are
 DD> closed, building for sale and the owners taking the dirt nap. But,
 DD> they didn't even offer kimchi.

 NB> The owner of Arigato (Japanese Steakhouse and Sushi) was Korean... I
 NB> don't think she had kimchee on offer, either...  But then there wasn't
 NB> any Korean dishes there, either... except for what she might fix for
 NB> the staff on occasion... ;)  My son worked there for a while as a
 NB> bartender...

 NB> When Yang's was remodeled, and went from Chinese to Japanese/Korean,
 NB> he'd been told by his Korean friends that the market was wide open for
 NB> a good Korean restaurant here... and when he opened, indeed there was a
 NB> large clientele waiting for him... :)  Mrs. Yang was already making
 NB> kimchee before that, though, and it showed up on their modest lunch
 NB> buffet offering...  Now we have at least three Korean restaurants just
 NB> in the Henrietta area, and Yang's has been closed for over a decade...

What got him? Saturation of competition? Ready to retire? Health dept.?

At one of my favourite Chinese places (Mandarin Palace) the owners returned to
Taiwan to care for aged relatives and turned the operation over to the next
generation ..... and it didn't last six months. Plus they were dogged by the
place six blocks south having regular issues with the health inspectors. I used
to get a lot of "How's the Moo Goo Cat?" after China Inn was nailed for keeping
a couple cat carcasses in their cooler (for the staff). Of course it wasn't
Mandarin Palace but with the mass of Walmartians around here - Chinese is
Chinese and don't confuse them with facts.

My rejoinder to those clods was always a jaunty "Tastiest cat I've ever eaten!"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cat Chasseur
 Categories: Game, Mushrooms, Wine
      Yield: 4 Servings
 
      2    Cats; cleaned, skinned, in
           - serving pieces *
    1/4 c  Oil
    1/4 c  Onions; chopped
      1 lb Mushrooms; sliced
      2 md Tomatoes, chopped
           Flour
           Salt & White pepper
      3    Turkish bay leaves
      1 tb Tomato paste
      2 c  White wine

MMMMM------------------------BUERRE MANIE-----------------------------
      2 tb Flour
      2 tb Butter
 
  Heat the oil in a skillet and dust the cat with flour. Brown
  the cat over high heat quickly then pour off the oil and
  fats that accumulate.
  
  Add onions, mushrooms, tomatoes, flour, salt, pepper, bay
  leaves, and tomato paste and cook for 5 minutes.
  
  Add the wine and bring the mixture to a boil.
  
  Preheat your oven to 350oF (175oC)
  
  Bake the cat in your oven for 45 minutes.
  
  Remove the cat and thicken the sauce with the beurre manie
  (you know that fancy chefs have to have fancy names ... this
  is a "roux".)
  
  For the beurre manie, simply melt the butter in a saute pan,
  add the flour and then cook over medium heat for a minute or
  two to take the "floury" flavor out of the mix.
  
  Pour the sauce over the cat and serve.
  
  * Rabbit may be substituted if suitable cats cannot be
  located and dispatched.
  
  Source: Chef Gerard Crozier, Crozier's Restaurant,
  New Orleans
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Law of Cooking: Fancy gizmos don't work.
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