-=> Sean Dennis wrote to Dave Drum <=-

 DD> The food at Star 66 is most excellent. It's a popular stop for locals
 DD> as well as the Over The Road folk. They win local "Best of" polls in
 DD> more than one category.

 SD> There are no truck stops in my area which is odd considering I-26
 SD> bisects Johnson City but I have been to some excellent truck stop
 SD> eateries.  There's this Iron Skillet I like at a Petro's on I-81
 SD> somewhere in north-central Virginia that I used to stop at when I was
 SD> driving from here to Williamsport, PA, for work.

Petro's Iron Skillet restaurant/buffet and Truck Stops of America's
Country Pride are among the best travellin' eats. 

 SD> When I used to travel odften, I discovered I liked the small
 SD> mom-and-pop eateries attachedc to truck stops a lot more than chain
 SD> places.

Yeah, I know. When I was trucking I would made the trudge across the
(often busy) highway to a local place. Or pulled into an off-ramp mall
parking lot for the resturant in the out-lot.

 DD> We only had one local place on the boob tube. Charlie Parker's Diner
 DD> was featured on Diners, Drive-Ins and Dives (TVFN). And it won a
 DD> National competition for English Muffin use ... the owner (at that
 DD> time) split the U$25,000 first prize among his staff in one of the
 DD> classiest moves I've seen a busiess owner make.
 DD> www.charlieparkersdiner.com

 SD> I'd go there if only for the owner's generosity.

Mike has since moved on, selling the place to his head cook. Mike was
appointed to fill a State Senate seat when the occupant died. He's now
resigned that and taken up the reins as Executive Director of the local
Association of Commerce and Idustry.

 DD> I'll be there this morning for their "Early Bird" breakfast.  Bv)=

 SD> Once I can get a car, there's a few places I'd enjoy going for an early
 SD> breakfast around here.

Waffle House is always reliable.  Bv)=  Wish we had one here - but they're
mostly in the South and West.

 SD> There's a regional chain called Eggs Up Grill that is really good with
 SD> both food and service.  Open for breakfast and lunch only.

 SD> https://eggsupgrill.com/johnsoncity/

 SD> https://eggsupgrill.com/menu/

 DD> So., I went looking on Olga Timokina's http://www.ruscuisine.com to see
 DD> what she had in that line. Nothing like that but I found this poverty
 DD> special:

 SD> That looks like that would keep your bowels busy for a while but you'd
 SD> lose weight in the process.

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

 SD>       Title: Orange Beef #1
 SD>  Categories: Chinese, Beef
 SD>       Yield: 4 Servings

Here's a similar - but, different version

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Tangerine Beef
 Categories: Oriental, Beef, Chilies, Fruits, Vegetables
      Yield: 4 Servings
 
      4    Tangerines
      3 tb Oil
    3/4 lb Boneless beef; thin sliced
           - crosswise
      2 tb Cornstarch + 1/2 ts
  1 1/2 lb Bunch broccoli; in flowerets
           - stems peeled, cut in 1/4"
           - slices
      3    Green onions; in 2" diagonal
           - pieces
      1 md Red chile; thin sliced
      3 cl Garlic; minced
      1 tb Minced, peeled fresh ginger
      3 tb Soy sauce
    1/4 ts Crushed red pepper
 
  Cut peel and white pith from 1 tangerine. Over small
  bowl, cut on either side of membranes to remove each
  segment from tangerine, allowing fruit and juice to
  drop into bowl; set aside. From remaining fruit, with
  vegetable peeler, remove eight 3" long strips peel
  (about 3/4" wide each). With knife, remove any white
  pith from peel. Squeeze 3/4 cup juice.
  
  In 12" skillet, heat 2 tablespoons vegetable oil over
  high heat until hot. Add strips of peel and cook until
  lightly browned, about 3 minutes. Remove peel to large
  bowl.
  
  Meanwhile, on waxed paper, toss beef slices with 2
  tablespoons cornstarch to coat evenly. Cook half of
  beef until crisp and lightly browned on both sides,
  about 5 minutes; remove to bowl with peel. Repeat with
  remaining 1 tb oil and remaining beef.
  
  Add broccoli and 2 tablespoons water to skillet. Reduce
  heat to medium; cover and cook 2 minutes. Increase heat
  to high. Remove cover and add green onions and red
  pepper; cook 2 minutes, stirring. Add garlic and ginger;
  cook 1 minute longer.
  
  Meanwhile, in cup, stir juice, soy sauce, crushed red
  pepper, and remaining 1/2 teaspoon cornstarch until
  blended.
  
  Add juice mixture and cook until sauce thickens slightly
  and boils, stirring. Return beef mixture to skillet. Add
  citrus segments with any juice in bowl; gently toss to
  combine.
  
  From: http://www.goodhousekeeping.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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