And who knows after that, though discussion of such
is discouraged.

That's why I've not gone too deep into the discussion.

Thank you for that, stopping well before the edge of the
cliff, as it were. One great thing about this conference
is that it is mostly self-moderated.

Sounds like they needed to hire a new cook or close down until they could get the current one some training.

They closed down, got bought, and then reports were
that the place improved at least back to the ancient
storied standard, but there was no incentive and now
little opportunity to check that out.

Better to sell it and let somebody else try to make a go of it.

Who knows the backstory. In any case my visit there must
have been in some kind of interregnum. It did leave me a
memory, I can say that for it.

Probably more the former than the latter. Had I cooked for Steve the same way I had to cook for my family, we'd be on the pudgy side too. Good thing he's not a strict meat and potatoes eater.

And good thing for you he's not a strict spaghetti
kind of guy!

No, but he could eat pasta 8 days a week. I used to serve it at least
once a week, now it's more like once a month. Even then I don't have a standard serving for myself but maybe about 2/3 of what the nutrition
label considers normal.

Not to be gross or anything, but what's your opinion of
the various vegetable substitutes - spaghetti squash,
spiralized zucchini, and so on? You can guess mine (low).

There's plenty of non pasta dishes available at OG, just have to

I don't worry so much about pasta, just non-al-dente
pasta. It's more the sodium. Also that there's probably
little that you or I couldn't make better, faster, and
cheaper. Also note that al dente pasta is glycemically
okay, whereas soft pasta is not.

I know, and most often mine is just done (no white core). It's also

My pasta is generally too thin to have a core.

whole wheat so doesn't get mushy like white pasta does.

But it tastes funny. On the other hand, check out my
complaint about the Alaska Grains wheat bread that I
encountered at Swisher's, which didn't taste enough
like anything - seemed like Wonder bread with a tan.

carefully peruse the menu. One thing I'll get there (but I know you won't) is the breaded (lightly) and fried zuchinni. I've gotten it instead of potatoes at OG, don't see why they wouldn't sub it for

pasta > with some dishes.
That thrills me no end. Not.

I know, but I like it as a lower carb sub.

[heh]

That does sound like it needs some attention. Unfortunatly, probably

the > same restrictions as when it was put in, will apply to the

repair/replace procedure.

Who knows - I'm not sweating it. But it won't be a
repair or replace, rather a simple removal, and I'll
take my chances.

Hmmmmmmmmmmmm, so much to think about.

I'll think about it when the time comes, if.

workers to, to help us with the order, take cash, etc.

Another reason to avoid McDonald's.

We usually do, but were with our friends (an older couple) so went

with > them. Haven't been to one since. (G)
Last time for me was at BWI I think, when there wasn't
anything else tolerable. I was tempted, though, to try
some of the things I've seen advertised in Malaysia and
Singapore, though, just for the sake of science.

Quite different from the standard stuff offered in the States?

The top sellers here are available there, but I'm not too
familiar with local variations. A quick look at the Malaysia
Website offers interesting things that I doubt are available
stateside: ayam goreng (Malaysian fried chicken), bubur ayam
(chicken congee), corn cup (plastic cup full of corn kernels),
Milo (like Ovaltine), frozen Coca-Cola (can be mixed with Fanta).

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Chocolate Malt Cake From Kaitlin Young
Categories: Cyberealm, Mom's best, Cakes
Yield: 10 servings

1/2 c Butter, softened
1 1/3 c Sugar
1 c Instant malted milk powder
3/4 c Firmly packed unsweetened
-cocoa powder
4 Eggs
2 c Flour
3 ts Baking powder
1/2 ts Salt
1 3/4 c Half and half
Chocolate Malted Frosting
(see below)

1. Preheat oven to 375F. In a large bowl, combine together butter and
sugar until light and fluffy; add malted milk powder and cocoa and
beat just until mixed. Add eggs, beating well.

2. Sift together dry ingredients, and add to chocolate mixture alter-
nately with half and half. Spread evenly in a well greased 9 x 13
pan, and bake 35-40 minutes or until done. Let cool in pan completely.

======================================================================

Chocolate Malted Frosting

1/2 c half and half 1/2 c instant malted milk powder
1 stick (4 oz) butter, softened 1/2 c firmly packed unsweetened
cocoa
2 1/2 c powdered sugar

1. In a medium bowl, combine the half and half and malted milk powder.
Stir to combine, and let stand 15 minutes to dissolve the powder.

2. In a medium bowl, beat together the butter and cocoa. Add malted
milk mixture and beat well. Add powdered sugar and beat on high.
Frost cake

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

And who knows after that, though discussion of such
is discouraged.

That's why I've not gone too deep into the discussion.

Thank you for that, stopping well before the edge of the
cliff, as it were. One great thing about this conference
is that it is mostly self-moderated.

I've tried to keep within the rules. I've a tag line file of biblical
quotes that I don't use now (tho some would be very appropo at times) in keeping with the echo rules.

Sounds like they needed to hire a new cook or close down

until they > ML> > could get the current one some training.

They closed down, got bought, and then reports were
that the place improved at least back to the ancient
storied standard, but there was no incentive and now
little opportunity to check that out.

Better to sell it and let somebody else try to make a go of it.

Who knows the backstory. In any case my visit there must
have been in some kind of interregnum. It did leave me a
memory, I can say that for it.

Sometimes memories are the best thing to come out of a place or
experience. Food may not be good but if you were at a place in good
company, you would tend to remember the latter over the former.

Probably more the former than the latter. Had I cooked for

Steve the > ML> > same way I had to cook for my family, we'd be on
the pudgy side too. > ML> > Good thing he's not a strict meat and potatoes eater.

And good thing for you he's not a strict spaghetti
kind of guy!

No, but he could eat pasta 8 days a week. I used to serve it at

least > once a week, now it's more like once a month. Even then I
don't have a > standard serving for myself but maybe about 2/3 of what
the nutrition > label considers normal.

Not to be gross or anything, but what's your opinion of
the various vegetable substitutes - spaghetti squash,
spiralized zucchini, and so on? You can guess mine (low).

They're good as veggies but not a replacement for pasta. Years ago we
tried spaghetti squash as a pasta and didn't like it. A few years ago I
found a recipe for spaghetti squash with balsamic vinegar, olive oil,
Romano cheese and pine nuts--gave it a try. Now I'm buying spaghetti
squash again. (G)

There's plenty of non pasta dishes available at OG, just have

to > ML> I don't worry so much about pasta, just non-al-dente

pasta. It's more the sodium. Also that there's probably
little that you or I couldn't make better, faster, and
cheaper. Also note that al dente pasta is glycemically
okay, whereas soft pasta is not.

I know, and most often mine is just done (no white core). It's also

My pasta is generally too thin to have a core.

It has one, but not noticeable if it's a very thin pasta.

whole wheat so doesn't get mushy like white pasta does.

But it tastes funny. On the other hand, check out my

To you, but not to us. We've been eating it for quite a few years.

complaint about the Alaska Grains wheat bread that I
encountered at Swisher's, which didn't taste enough
like anything - seemed like Wonder bread with a tan.

I've had whole wheat/whole grain breads like that (remember Roman Meal?)
and began baking my own as a way to get a better loaf.

carefully peruse the menu. One thing I'll get there (but I

know you > ML> > won't) is the breaded (lightly) and fried zuchinni.
I've gotten it > ML> > instead of potatoes at OG, don't see why they wouldn't sub it for > ML> pasta > with some dishes.

That thrills me no end. Not.

I know, but I like it as a lower carb sub.

[heh]

They usually serve about 3 pieces so with the thin breading on it, it's
much lower in carbs than mashed potatoes. Just checked on an app--OG
mashed potatoes have 22 grams of carbs, no listing available for the
zuchinni as it's a newer menu item and the app hasn't been updated in
several years.

That does sound like it needs some attention. Unfortunatly,

probably > ML> the > same restrictions as when it was put in, will
apply to the > ML> > repair/replace procedure.

Who knows - I'm not sweating it. But it won't be a
repair or replace, rather a simple removal, and I'll
take my chances.

Hmmmmmmmmmmmm, so much to think about.

I'll think about it when the time comes, if.

OK, but please keep us updated somehow. I wasn't concerned when I didn't
see you for a few weeks, knowing you had the trip planned When you did
come back with the news that you didn't do the trip and why, it was
quite the surprise.

Another reason to avoid McDonald's.

We usually do, but were with our friends (an older couple) so

went > ML> with > them. Haven't been to one since. (G)

Last time for me was at BWI I think, when there wasn't
anything else tolerable. I was tempted, though, to try
some of the things I've seen advertised in Malaysia and
Singapore, though, just for the sake of science.

Quite different from the standard stuff offered in the States?

The top sellers here are available there, but I'm not too
familiar with local variations. A quick look at the Malaysia
Website offers interesting things that I doubt are available
stateside: ayam goreng (Malaysian fried chicken), bubur ayam
(chicken congee), corn cup (plastic cup full of corn kernels),
Milo (like Ovaltine), frozen Coca-Cola (can be mixed with Fanta).

Sounds interesting. When we were in HI, the McDs over there started
selling spam and something else (forgotten what) local. Never ordered
any as we didn't frequent the place. Did try their spicy chicken which
was a short lived (but decent) menu item, sorry to see it wasn't a
keeper.


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


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)