I had a few McLobster sandwiches several years ago. I liked them! --can't get enough of that stuff! (Although, they were just "fill-ins" until I got to my next lobster dinner (with or without steamers).
On Tue, 11 Aug 1998 16:23:12 GMT, dog...@teleport.com (steve knight) wrote:
In article <1998081105283300.BAA05...@ladder01.news.aol.com>, on 11 Aug 1998 05:28:33 GMT, diestan...@aol.com said...
> Wow! When I lived in Mississippi, they served McCatfish, too! And in Hawaii, > I hear they have poi!!!! Too bad the French ones don't have anything to make > fun of.
French ones do some sort of cheese nugget.
Italian ones do a very nice fresh fruit salad -- and are a cheap place to get cold drinks. That's all, though! -- Doug Weller Moderator, sci.archaeology.moderated Submissions to:sci-archaeology-modera...@medieval.org Requests To: arch-moderat...@ucl.ac.uk Co-owner UK-Schools mailing list: email me for details
Hi, new here. Just wanted to add. I live in Canada and some of the McDonalds in the walmarts are just snack centers and these have hot dogs available (so far I have found only one of these) and we have pizza personal in all restaurants and family in some restaurants. There are some toppings, but not a great selection. The pizza's are like the burgers. They have the specified types of burgers and pizzas that you order, then you can get toppings omitted (or added) as you wish. Jen
Lyndon Watson wrote: > Elizabeth & Keith Falkner <falkn...@home.com> writes: > > Here in Sarasota, you routinely can get those little packages of Tartar Sauce on the condiment table. > But do MacDonalds use real Tartars to make it, or is it just another one of those artificial foods made from wood pulp?
> Elizabeth & Keith Falkner <falkn...@home.com> writes:
(re: real Tartar sauce)
>From the package: made in 1206, ingredients: Genghis Khan.
>This sauce has been specially formulated to promote the collection of >salivary gland minerals that forms a hard layer on the teeth.
>Seems like real Tartars to me.
>Weird stuff on packages these days..
Way back when I took undergrad Russian History, the guy who taught it told us by way of background that real Tartar sauce would consist of equal parts high-proof vodka, kerosene, and Tabasco sauce. These days, he might mention habaneros.
ron, still missing Lee Williames though not Misericordia
~> Others, please share your frightening ~> "regional" McDonald's dishes with us!!!
In Singapore they had Rendang burgers (McRendang? I don't know) and durian milkshakes. The bf, a fast food junkie with the bad luck to have an anti-fast food SO, reminisces quite happily about both of them.
here in san francisco's chinatown they have four soups. i know one is sweet & sour and there's a wonton one too. don't remember what the others are - never tried 'em. but the whole concept is really strange. i can't imagine being, like, a tourist in chinatown and having wonton soup at mcdonald's of all places! ugh!
t r i l l i u m <tblack...@nwu.edu> wrote in article <6ruvbq$...@news.acns.nwu.edu>...
> ~> Others, please share your frightening > ~> "regional" McDonald's dishes with us!!!
> In Singapore they had Rendang burgers (McRendang? I don't know) and durian > milkshakes. The bf, a fast food junkie with the bad luck to have an > anti-fast food SO, reminisces quite happily about both of them.
I used to live a block from that Mcd's "cal/stockton" its not the only MCd's that has soup the one across from Opera Plaza does BTW if you come to SF the real Chinatown with much better foods, shops and restaurants is Clement Street.
> here in san francisco's chinatown they have four soups. i know one is > sweet & sour and there's a wonton one too. don't remember what the others > are - never tried 'em. but the whole concept is really strange. i can't > imagine being, like, a tourist in chinatown and having wonton soup at > mcdonald's of all places! ugh! > rant, cheryl > t r i l l i u m <tblack...@nwu.edu> wrote in article > <6ruvbq$...@news.acns.nwu.edu>... > > ~> Others, please share your frightening > > ~> "regional" McDonald's dishes with us!!!
> > In Singapore they had Rendang burgers (McRendang? I don't know) and > durian > > milkshakes. The bf, a fast food junkie with the bad luck to have an > > anti-fast food SO, reminisces quite happily about both of them.
In Rome, they opened a Mickey D's right next to the glorious Spanish Steps (the horror!) and I would see U.S. tourists who spent a fortune to come to the Eternal City marching in (past a gazillion charming trattorias) and ordering Big Macs and fries and demanding to pay with dollars. (the horror! the horror!) Anyway, they served lasagne and wine. Nasty lasagne and wine, but at least it was wild to see it on the menu next to the apple pies. Oh yes, and pizza too.
I haven't had one. And I've been informed that it was Burger King that had the Rendang burgers and McDs which had the durian milkshakes. Mea culpa. I don't think it would be very moist, Rendang is what is known as a dry curry, you cook it until the curry forms a thick paste that clings to the meat. It requires patience.
The recipe you posted for rendang doesn't look quite right to me, for one thing, it looks way too easy, usually SEAsian curries are a little more involved, and it's missing a few ingredients. Perhaps it is a pared down or quick and easy version. Here is approximately what we do.
for the rempah
2 1/2 - 3 inches of galangal, peeled very carefully and sliced, the best part is near the skin 2 1/2 - 3 inches of turmeric, same as above 1 1/2 - 2 inches ginger, same as above 1 - 2 stalks lemon grass (use the tender bottom part only) sliced 1/2 lb of red chillies, seeds removed (wear gloves! or just use the seeds and add less chillies) 6 - 8 shallots depending on their size and sweetness, peeled and sliced 5 - 6 cloves of garlic, peeled and crushed 6 candlenuts
for the seasoning
1 tsp coriander 1 Tbs white peppercorns 1 tsp cumin 1/2 tsp mace or nutmeg dark soya salt
1 lb beef cut into cubes 4 pieces asam gelugur (dried Indonesian lemon, you can add tamarind as a substitute) 3 lime leaves 2 turmeric leaves 1 1/2 - 2 c coconut milk, numbers 1 and 2 oil, usually peanut for us
Grind the spices for the seasoning together, marinate the beef in the spices and the other seasoning ingredients while you prepare the rempah.
It's traditional to pound the ingredients in the rempah together, but we use the food processor and process to a med/fine paste.
Fry the rempah in oil until the oil comes through and it smells different (most books say until fragrant. It's hard to describe until you've done it). Add the beef, asam gelugur, lime and turmeric leaves, stir to coat the beef with the paste, and then add the coconut milk. Cook on low heat, stirring occasionally to prevent sticking, until meat is tender and gravy is thick. Some folks like to add toasted coconut when you add the coconut milk.
my experiences weren't that frightening, but in Rome there was a gelato shop inside the mcdonalds, and in France and Germany you can get beer. The only thing that bugs me about European McD's is the ketchup--it tastes funky.
Gimme a Royale with Cheese, please.
Amy ps no I don't go to Europe and just eat in crappy McD's like some idiot tourists do--I lived there for awhile and sometimes, you just have to have it. :)