Re: [gardeners] OT: Recipe for the season
penny x stamm (gardeners@globalgarden.com)
Fri, 24 Jul 1998 23:44:33 -0400
Jaime is right about watch what the waiters eat -- but I don't find
them downing particularly much rice. Big dishes of stir-fried veggies,
so tempting to us that we now order them along with our dinners.
AMOF, when Jim and I go out for a Chinese dinner, we take a table
for four -- so there will be enough room for the three main courses
and all the other yummies, and of course, a dish of stir-fried water
cress, or Chinese brocolli, or whatever they have on hand. No problem
to reheat, with a microwave.
BTW, that St.Louis Dim Sum place makes the BEST stir-fried
Chinese brocolli on this planet... what I forgot to tell Margaret was
that in a traditional Dim Sum restaurant, the food is only served
from 11:00am to 3:00pm. You cannot get it for dinner. Young
Chinese ladies come walking thru the restaurant pushing wagons
loaded with an assortment of taste treats, and you flag them down
and point... In former years, when you were finished with lunch,
a waiter would come add up the number of small or medium empty
plates which were stacked up on the table, and present you with
the bill. They changed their system about 20 years ago, because
too many people cheated. Now they mark a chart, as you eat.
Penny, NY
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