Hi Dave,

 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.

 DD> I like peppercorn ranch once in a while. But, like you, not a steady
 DD> diet,  Part of picking a dressing is knowing what's in the salad and
 DD> what's available to puton the salad. One place might have a bright red
 DD> "French" dressing and another a dull orange "French" dressing. One of

Unless it's an occaision where everything is pre set. When Steve was in
the Army, we attended a number of formal and informal events, dinner
included. Tables were usually set with a bowl of ranch dressing and some
other (Italian-ish?); when it was time for the meal, salads were brought
out. They were generally a tossed salad--heavy on the iceburg lettuce, 2
or 3 cherry tomatoes, a few pieces each of cucumber and julienned
carrot. Nothing fancy; the entree was the feature of the meal unless it
was June 11--the Army birthday. For that, a big cake was on display,
then first cut was with a sword.

 DD> my parent's favourite dine-out places had a "Roquefort" dressing
 that DD> actually was a Thousand Island dressing base with
 shaved/shredded blue DD> veined Gorgonzola in liberal quantities on
 top. Gorgonzola is one of DD> the very few blue-vein cheese which can
 be shredded rather than DD> crumbled.

My parents usually went for bleu cheese, and most often it was a low
quality one. For years, Dad wasn't much of a salad eater but back in
1974 a medical issue hospitalised my youngest sister for several months
about 75 miles away from home. Mom and Dad went to see her about every
other day, usually having supper out. Dad ate enough salads (free, with
the meal) to begin to enjoy them. After that, they appeared on our
dinner table on an irregular basis.

 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.

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

I had no choice on the trips arrainged by the FH hospital. The shuttle
was easier for us so Steve wouldn't have to take off from work. I think
once or twice we both had appointments up at Beaumont (Fort Bliss
hospital) so we both rode the shuttle.


 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.

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

Same as peanut butter, just a dislike. Also dislike coffee, would rather
have a cuppa tea any day.


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

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

Sad. A new Korean restaurant opened up in WF a few months ago. We tried
it, may go back but it's not as good as the one that established itself
several years ago. One we've gone to in Raleigh and enjoyed was
reccommened by one of my Korean classmates when we first moved to WF.


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


 DD>       Title: Authentic Korean Bulgogi
 DD>  Categories: Oriental, Beef, Marinades, Fruits
 DD>       Yield: 4 Servings

It's one of my favorites--used to get it a lot at the little hole in the
wall Korean place we frequented when stationed in Hawaii.


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


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