-=> On 12-21-20  12:05,  Michael Loo <=-
 -=> spoke to Dale Shipp about 124 holiday season <=-


 > Our plans are pretty well stuck in place.  I can go down to pick up
 > dinner to bring back to the apartment, but that is the limit of it.
 > We'll have to be satisfied with calling family without physical contact.

 ML> Are you back in a confined to campus situation,

We never were confined to campus, but encouraged to stay on campus
except for essentials.

 ML> and what's on the menu for the 24th-25th? Did

Same menu as the rest of the week. We are now in pick up food from a
serving line and take back to room.  This week's menu has a choice of
six items.  For MTW and Saturday, we go down to pick up at 6pm.  For
Thursday and Friday, we pick up at 1:30 -- presumably so that staff can
get home early.  Those who are having food delivered to their rooms have
a similar schedule.

We prefer to go down and pick up.  It allows us to see what the food
looks like.  Today, I looked at the sliced prime rib and turned it down
since it had no pink at all.  Instead I had a chicken masala dish, which
was at most a C+ due to over cooked chicken breast and not enough sauce.
Gail had sliced turkey breast and dressing, not bad but needed more
gravy -- so I did a quick mix of instant chicken gravy with my blend of
spices.  Other choices are salmon (looked good), lamb stew (probably
decent) and a vegetarian omlet (we had that in room once, Holiday Inn
does better).

 ML> they offer holiday Hanukkah food last week (I
 ML> never saw the point of that holiday, because
 ML> the more important ones are midyearish).

Actually, I don't even know what Hanukkah food might be.

Here is another dish that might well be closer to your heat range than
to ours.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Cashew Chicken
 Categories: Chinese, Chicken, Spicy
      Yield: 4 servings
 
    1/3 c  Rice Wine or Dry Sherry
      2 tb Light Soy Sauce
      1    Egg White
      2 tb Cornstarch
    1/4 ts Ground White Pepper
      1 lb Skinless Chicken, Cut Into
           -One-Inch Cubes
      2 tb Lemon Zest
      1 tb Minced Garlic
      2 ts Minced Ginger
      1    Fresh Habanero Chile, Stem
           -and Seeds Removed, Minced *
      3 tb Sugar
    1/4 c  Lemon Juice
      1 c  Chicken Stock or Broth
           Peanut Oil
      1 tb Cornstarch mixed with
      2 tb Water
      1 c  Roasted Cashew Nuts
 
  * Substitute 1/4 ts ground Habanero chile.
  
  Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg
  white, cornstarch and white pepper.  Toss the chicken in the mixture
  and marinate for 10 minutes.
  
  Combine the remaining white wine, remaining soy sauce, 1/2 of the
  lemon zest, the garlic, ginger and Habanero chile in a bowl.  Then
  mix in the sugar, lemon juice and broth to make a sauce.
  
  Heat the oil to 350 degrees and fry the chicken for a couple of
  minutes or until lightly browned.  Remove and drain.
  
  Pour off all but 1 tablespoon of the oil.  Add the lemon zest garlic
  mix and stir fry for 10 seconds.
  
  Add the sauce and bring to a boil.  Slowly stir in just enough
  cornstarch to thicken.  Return the chicken to the sauce, add the
  cashews, and heat.
  
  Garnish with the remaining lemon zest and serve.
  
  Heat Scale: Hot
  
  From: Chile Pepper Magazine, April, 1994.
  
  Typed by Syd Bigger.
  From: Syd Bigger                      Date: 02-04-95
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:27:31, 22 Dec 2020
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01