-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I'll go for Russian but do not care for the strong bleu cheese type
 RH> dressing. I'll eat ranch if nothing else is available or alternatives
 RH> are worse, same with french. Bacon inproves almost everything but it
 RH> won't help bleu cheese, IMO.

 DD> I, on the other hoof, really like the blue veined cheeses and their
 DD> acrid bite. I'll do ranch if there is plenty of fresh ground pepper to
 DD> "wake it up". Otherwise it's pretty bland.

 RH> So many to choose from. One place in western NY had a peppercorn ranch
 RH> as their house specialty. It was ok for one salad but I'd want more
 RH> variety if I were eating there regularly. We were there for my in laws
 RH> 50th wedding anniversary celebration 25 years ago this time frame.

I like peppercorn ranch once in a while. But, like you, not a steady 
diet,  Part of picking a dressing is knowing what's in the salad and
what's available to puton the salad. One place might have a bright red
"French" dressing and another a dull orange "French" dressing. One of
my parent's favourite dine-out places had a "Roquefort" dressing that
actually was a Thousand Island dressing base with shaved/shredded blue
veined Gorgonzola in liberal quantities on top. Gorgonzola is one of the
very few blue-vein cheese which can be shredded rather than crumbled.

 DD>      88

 DD> I used to stop in Lost Crutches when I was trucking. Get off of I-40
 DD> at Amarillo and set off diagonally on US 50 past White Sands to pick
 DD> up I-10 at Las Cruces. The Petro truck-em-up stop always had good
 DD> grub.

 RH> For a while we were commuting back and forth between Fort Huachuca
 RH> (where we lived) and Fort Bliss (hospital). I had wrist surgeries (with
 RH> follow ups) in 1993 and 94; Steve had jaw surgery in 2000, with follow
 RH> ups. For some of them we rode the bus that FH provided, other times we
 RH> drove. Got to know that section of I-10 quite well, and have been back
 RH> on it since moving, most recently last fall. Army bus always stopped at
 RH> the McD's in Lordsburg, NM for breakfast, once or twice supper. It was
 RH> an up and back in one day trip, leaving FH at 03:30, returning after
 RH> the last appointments were finished but usually getting back between
 RH> 1800 and 2000. When we drove, we'd stay overnight in TX, then return.

Never did a Mickey D's on the road. And darned seldom at home. Other than
their fries the rest of the menu can be bettered at any number of different
fats food places. Even Burger Whop is better than MdC's. (talk about damning
w/faint praise Bv)=).

 DD> House of Yee (Cantonese Chinese) where, apparently no one in the
 DD> kitchen spoke American) I started at the top of the menu and worked my
 DD> way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I

 RH> We've been doing Chinese more as a Friday night take out since we've
 RH> been here. A little (maybe 6 tables) place opened up about the same
 RH> time as we moved to WF; we've patronised them, trying others but coming
 RH> back to this place. Usually do Korean as a sit down, tried a seafood
 RH> "casserole" last time at one place but we agreed that it wasn't going
 RH> to be a repeat.

 DD> I like a few Korean dishes. But on the most part I prefer one of the
 DD> Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat
 DD> is alright. But lets not get stupid about it.  Bv)=

 RH> I'll go for either Korean or Chinese. Got introduced to the former thru
 RH> a neighbor and the Army, picked up on Chinese just by trying it now and
 RH> then over the years. I don't do the super hot Thai, also has to have no
 RH> coconut or (if we're splitting a dish) cilantro. Limits the choices but
 RH> we've had some good dishes over the years.

I know you're not a fan of soap wedd. I don't care for dishes overloaded
with it. But some things need a bit to taste "right". What's with the no
coconut? Allergies or just dislike?

I learned a lot about "real" Korean when I attended the picnic at Hap
Newsome's on Tacoma, WA. There was a nice Korean restaurant (w/majority
Asian clientele) across the parking lot from the Extended Stay America
Notel. I tried a number of Korean dishes - but stayed away from the ones
that required you to cook your own meat an the tabletop brazier. If I'm
going to cook my own grub it's going to be at home and without paying 
restaurant prices.  Bv)=

My favourite Korean-owned/run restaurant was the Golden Dragon a Chinese
restaurant that a Korean couple ran. Other than a could of Korean dishes
there was no indication of their ethnicity. It was sad when the husband
took sick and never recovered. The next owners ran it into the ground in
short order.

 DD> was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each
 DD> "course" was 2 tb or less of a different flavour/dish. And rice. Lots
 DD> and lots of rice.

 RH> Interesting, did you count the # of courses you had?

 DD> Lost track after 20 or so.  Bv)=  It was culinary overload.

 RH> I would imagine so. (G)

This is one of the Korean didhes I liked at Golden Dragon. And didn't
order in Washington as they expected the diner to cook his own meat at
table. TheDragon brought it out plated and ready to pig out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Authentic Korean Bulgogi
 Categories: Oriental, Beef, Marinades, Fruits
      Yield: 4 Servings
 
  1 1/2 lb Top sirloin; thin sliced
      2 tb White cooking wine *
      1 c  Pear juice *
      1 ts Ground black pepper
    1/4 c  Soy sauce
      1 tb White sugar
      2 tb Asian (toasted) sesame oil
      1 tb Minced garlic
      2 tb Chopped green onion
      1 tb Sesame seeds
    1/2 lb Fresh mushrooms; halved(opt)
    1/2 md Onion; chopped (opt)
 
  Place the beef in a bowl, and pour in the cooking wine,
  pear juice, and black pepper. Stir to combine, and allow
  to marinate for 30 minutes. Stir in the soy sauce, sugar,
  sesame oil, garlic, green onion, and sesame seeds, and
  marinate in refrigerator at least 2 hours or overnight.
  
  Preheat an outdoor grill for medium-high heat.
  
  Remove the beef from the marinade, and discard the
  marinade. Place a sheet of aluminum foil on the heated
  grill, and lay the beef slices separately on the foil.
  Place the mushrooms and onion on another part of the foil.
  Cook the beef slices until they are evenly brown, 3 to 5
  minutes per side. Serve with cooked mushrooms and onion.
  
  Submitted By: Minyoung "This is the Korean Bul-Go-Gi
  recipe I've learned from my mother who lives in Korea.
  I've made this dish many times and got raves every time.
  Yummy!"
  
  * Cook's Notes:
  
  You can substitute 2 shredded fresh pears for the pear
  juice and/or white grape juice for the wine.
  
  For better taste, soak beef in cold water for a couple of
  hours. Change water occasionally.
  
  OPTIONAL: Serve with a handful of Korean sweet-potato
  noodles. If pan-frying the beef, you can add 1/2 cup of
  beef broth to make a sauce to go over rice.
  
  Makes 4 servings
  
  From: http://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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