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Thread: On the menu: Summer Rolls

  1. #1
    Sqwertz Guest

    Default On the menu: Summer Rolls

    None of those sissy pastel menus that any Tom, Dick, or Mr Bill
    could post. Here's the real deal.

    Summer rolls: Lap Cheung, shrimp, spinach, corriander, cucumber,
    carrot and diakon with your choice of spicy almond butter sauce or
    nuoc cham.

    http://i37.tinypic.com/29yilug.jpg

    These were the little 5" or 6" wrappers so they were a bitch to roll
    that small and make them nice and neat while still having any
    substance.

    I still have 4 or 5 left for the first person to get here.

    -sw

  2. #2
    Mr. Bill Guest

    Default Re: On the menu: Summer Rolls

    On Sun, 23 Nov 2008 17:27:47 -0600, Sqwertz <[email protected]>
    wrote:

    >Summer rolls:


    Those look good...are you going to be able to serve anything else with
    your appetizer?


  3. #3
    Sqwertz Guest

    Default Re: On the menu: Summer Rolls

    "Mr. Bill" <[email protected]> wrote:

    > On Sun, 23 Nov 2008 17:27:47 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    >>Summer rolls:

    >
    > Those look good...are you going to be able to serve anything else with
    > your appetizer?


    That's my dinner. Unlike you, I don't need massive amounts of meats
    and cinnamon rolls for it to be considered a meal. Sunday's are
    traditionally a light meal night for much of America.

    Some of us even consider a salad to be a meal. Can you imagine
    that?

    -sw

  4. #4
    cybercat Guest

    Default Re: On the menu: Summer Rolls


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > None of those sissy pastel menus that any Tom, Dick, or Mr Bill
    > could post. Here's the real deal.
    >
    > Summer rolls: Lap Cheung, shrimp, spinach, corriander, cucumber,
    > carrot and diakon with your choice of spicy almond butter sauce or
    > nuoc cham.
    >
    > http://i37.tinypic.com/29yilug.jpg
    >
    > These were the little 5" or 6" wrappers so they were a bitch to roll
    > that small and make them nice and neat while still having any
    > substance.
    >
    > I still have 4 or 5 left for the first person to get here.
    >
    >


    They look great.



  5. #5
    Sqwertz Guest

    Default Re: On the menu: Summer Rolls

    cybercat <[email protected]> wrote:

    > They look great.


    Why thank you, cybersl...cat!

    :-)

    -sw

  6. #6
    rosie Guest

    Default Re: On the menu: Summer Rolls

    On Nov 23, 5:27�pm, Sqwertz <swe...@cluemail.compost> wrote:
    > None of those sissy pastel menus that any Tom, Dick, or Mr Bill
    > could post. �Here's the real deal.
    >
    > Summer rolls: �Lap Cheung, shrimp, spinach, corriander, cucumber,
    > carrot and diakon with your choice of spicy almond butter sauce or
    > nuoc cham.
    >
    > http://i37.tinypic.com/29yilug.jpg
    >
    > These were the little 5" or 6" wrappers so they were a bitch to roll
    > that small and make them nice and neat while still having any
    > substance.
    >
    > I still have 4 or 5 left for the first person to get here.
    >
    > -sw


    steve, where do you buy the Lap Cheung?

    Rosie

  7. #7
    Sqwertz Guest

    Default Re: On the menu: Summer Rolls

    rosie <[email protected]> wrote:

    > steve, where do you buy the Lap Cheung?


    There's at least 15 brands at the local Asian markets. Finding a
    *good* brand is a different subject.

    I usually buy Venus brand, the sweetish variety. Some don't have
    any sugar and really don't taste that good IMO. Others are pure
    gristle. This wasn't Venus brand, but it was still pretty good.

    -sw

  8. #8
    Dave Bell Guest

    Default Re: On the menu: Summer Rolls

    rosie wrote:
    > On Nov 23, 5:27�pm, Sqwertz <swe...@cluemail.compost> wrote:
    >> None of those sissy pastel menus that any Tom, Dick, or Mr Bill
    >> could post. �Here's the real deal.
    >>
    >> Summer rolls: �Lap Cheung, shrimp, spinach, corriander, cucumber,
    >> carrot and diakon with your choice of spicy almond butter sauce or
    >> nuoc cham.
    >>
    >> http://i37.tinypic.com/29yilug.jpg
    >>
    >> These were the little 5" or 6" wrappers so they were a bitch to roll
    >> that small and make them nice and neat while still having any
    >> substance.
    >>
    >> I still have 4 or 5 left for the first person to get here.
    >>
    >> -sw

    >
    > steve, where do you buy the Lap Cheung?
    >
    > Rosie

    I dunno about Steve, but I buy mine at Lion Market, a local(?) Asian
    supermarket chain. Should find one or more variety at any good-sized
    Asian market.

  9. #9
    Sqwertz Guest

    Default Re: On the menu: Summer Rolls

    Dave Bell <[email protected]> wrote:

    > I dunno about Steve, but I buy mine at Lion Market, a local(?) Asian
    > supermarket chain. Should find one or more variety at any good-sized
    > Asian market.


    I miss the Lion Market up there on Tully and King. I liked it
    better than 99 Ranch 99.

    That's where I learned how to cook Asian food: Buy anything you
    can't recognize.

    -sw

  10. #10
    Omelet Guest

    Default Re: On the menu: Summer Rolls

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > None of those sissy pastel menus that any Tom, Dick, or Mr Bill
    > could post. Here's the real deal.
    >
    > Summer rolls: Lap Cheung, shrimp, spinach, corriander, cucumber,
    > carrot and diakon with your choice of spicy almond butter sauce or
    > nuoc cham.
    >
    > http://i37.tinypic.com/29yilug.jpg
    >
    > These were the little 5" or 6" wrappers so they were a bitch to roll
    > that small and make them nice and neat while still having any
    > substance.
    >
    > I still have 4 or 5 left for the first person to get here.
    >
    > -sw


    Those look really good! I've never tried using those types of wrappers.
    --
    Peace! Om

    "All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

  11. #11
    Omelet Guest

    Default Re: On the menu: Summer Rolls

    In article <[email protected]>,
    Sqwertz <[email protected]> wrote:

    > "Mr. Bill" <[email protected]> wrote:
    >
    > > On Sun, 23 Nov 2008 17:27:47 -0600, Sqwertz <[email protected]>
    > > wrote:
    > >
    > >>Summer rolls:

    > >
    > > Those look good...are you going to be able to serve anything else with
    > > your appetizer?

    >
    > That's my dinner. Unlike you, I don't need massive amounts of meats
    > and cinnamon rolls for it to be considered a meal. Sunday's are
    > traditionally a light meal night for much of America.
    >
    > Some of us even consider a salad to be a meal. Can you imagine
    > that?
    >
    > -sw


    Salad is what I have for supper nearly every night at work...
    --
    Peace! Om

    "All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

  12. #12
    blake murphy Guest

    Default Re: On the menu: Summer Rolls

    On Sun, 23 Nov 2008 17:27:47 -0600, Sqwertz wrote:

    > None of those sissy pastel menus that any Tom, Dick, or Mr Bill
    > could post. Here's the real deal.
    >
    > Summer rolls: Lap Cheung, shrimp, spinach, corriander, cucumber,
    > carrot and diakon with your choice of spicy almond butter sauce or
    > nuoc cham.
    >
    > http://i37.tinypic.com/29yilug.jpg
    >
    > These were the little 5" or 6" wrappers so they were a bitch to roll
    > that small and make them nice and neat while still having any
    > substance.
    >
    > I still have 4 or 5 left for the first person to get here.
    >
    > -sw


    they look very good, steve.

    your pal,
    blake

  13. #13
    Nancy Young Guest

    Default Re: On the menu: Summer Rolls

    blake murphy wrote:
    > On Sun, 23 Nov 2008 17:27:47 -0600, Sqwertz wrote:


    >> Summer rolls: Lap Cheung, shrimp, spinach, corriander, cucumber,
    >> carrot and diakon with your choice of spicy almond butter sauce or
    >> nuoc cham.
    >>
    >> http://i37.tinypic.com/29yilug.jpg
    >>
    >> These were the little 5" or 6" wrappers so they were a bitch to roll
    >> that small and make them nice and neat while still having any
    >> substance.
    >>
    >> I still have 4 or 5 left for the first person to get here.


    > they look very good, steve.


    They really do.

    nancy

  14. #14
    Becca Guest

    Default Re: On the menu: Summer Rolls

    Sqwertz wrote:
    > rosie <[email protected]> wrote:
    >
    >
    >> steve, where do you buy the Lap Cheung?
    >>

    >
    > There's at least 15 brands at the local Asian markets. Finding a
    > *good* brand is a different subject.
    >
    > I usually buy Venus brand, the sweetish variety. Some don't have
    > any sugar and really don't taste that good IMO. Others are pure
    > gristle. This wasn't Venus brand, but it was still pretty good.
    >
    > -sw
    >


    Your rolls look beautiful.

    The Hong Kong market in Houston have Xiang Chang and it is pretty good.
    Not very fatty and made with coarse pieces of pork, about the diameter
    of a thick cigar. It tastes a little dry when you eat it by itself. We
    have two new Asian markets, here in my corner of Louisiana, I will
    check and see if they have it.

    Becca

  15. #15
    sf Guest

    Default Re: On the menu: Summer Rolls

    On Sun, 23 Nov 2008 17:55:23 -0600, Sqwertz <[email protected]>
    wrote:

    >Some of us even consider a salad to be a meal. Can you imagine
    >that?


    When I was a kid, Sunday supper was popcorn eaten in front of the tv
    while watching Ed Sullivan.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  16. #16
    blake murphy Guest

    Default Re: On the menu: Summer Rolls

    On Mon, 24 Nov 2008 13:32:42 -0600, Becca wrote:

    > Sqwertz wrote:
    >> rosie <[email protected]> wrote:
    >>
    >>
    >>> steve, where do you buy the Lap Cheung?
    >>>

    >>
    >> There's at least 15 brands at the local Asian markets. Finding a
    >> *good* brand is a different subject.
    >>
    >> I usually buy Venus brand, the sweetish variety. Some don't have
    >> any sugar and really don't taste that good IMO. Others are pure
    >> gristle. This wasn't Venus brand, but it was still pretty good.
    >>
    >> -sw
    >>

    >
    > Your rolls look beautiful.
    >
    > The Hong Kong market in Houston have Xiang Chang and it is pretty good.
    > Not very fatty and made with coarse pieces of pork, about the diameter
    > of a thick cigar. It tastes a little dry when you eat it by itself. We
    > have two new Asian markets, here in my corner of Louisiana, I will
    > check and see if they have it.
    >
    > Becca


    is it just me, or have all the brands of chinese sausage gotten a lot more
    expensive of late? the stuff used to be pretty cheap.

    your pal,
    blake

  17. #17
    Becca Guest

    Default Re: On the menu: Summer Rolls

    blake murphy wrote:
    > On Mon, 24 Nov 2008 13:32:42 -0600, Becca wrote:
    >
    >
    >> Sqwertz wrote:
    >>
    >>> rosie <[email protected]> wrote:
    >>>
    >>>
    >>>
    >>>> steve, where do you buy the Lap Cheung?
    >>>>
    >>>>
    >>> There's at least 15 brands at the local Asian markets. Finding a
    >>> *good* brand is a different subject.
    >>>
    >>> I usually buy Venus brand, the sweetish variety. Some don't have
    >>> any sugar and really don't taste that good IMO. Others are pure
    >>> gristle. This wasn't Venus brand, but it was still pretty good.
    >>>
    >>> -sw
    >>>
    >>>

    >> Your rolls look beautiful.
    >>
    >> The Hong Kong market in Houston have Xiang Chang and it is pretty good.
    >> Not very fatty and made with coarse pieces of pork, about the diameter
    >> of a thick cigar. It tastes a little dry when you eat it by itself. We
    >> have two new Asian markets, here in my corner of Louisiana, I will
    >> check and see if they have it.
    >>
    >> Becca
    >>

    >
    > is it just me, or have all the brands of chinese sausage gotten a lot more
    > expensive of late? the stuff used to be pretty cheap.
    >
    > your pal,
    > blake
    >


    Since I do not buy Chinese sausage very often, it is difficult for me to
    judge price changes. Tangentially, my Vietnamese friend introduced me
    to Chinese sausages.


    Becca

  18. #18
    Sqwertz Guest

    Default Re: On the menu: Summer Rolls

    Becca <[email protected]> wrote:

    > Your rolls look beautiful.
    >
    > The Hong Kong market in Houston have Xiang Chang and it is pretty good.


    Yes - this is Xiang Chang - the sweetish stuff. I got it at Hong
    Kong Market - in Austin. They don't have a house brand that I know
    of. This stuff was made in California and shrink-wrapped so tight
    it doesn't need refrigeration (kinda scary, eh?)

    -sw

  19. #19
    Sqwertz Guest

    Default Re: On the menu: Summer Rolls

    blake murphy <[email protected]> wrote:

    > is it just me, or have all the brands of chinese sausage gotten a lot more
    > expensive of late? the stuff used to be pretty cheap.


    Packages range from $2.59 to $6.00, and price is no indication of
    quality in my experience.

    -sw

  20. #20
    rosie Guest

    Default Re: On the menu: Summer Rolls

    On Nov 25, 6:33�pm, Sqwertz <swe...@cluemail.compost> wrote:
    > Becca <beccaNos...@hal-pc.org> wrote:
    > > Your rolls look beautiful.

    >
    > > The Hong Kong market in Houston have Xiang Chang and it is pretty good.

    >
    > Yes - this is Xiang Chang - the sweetish stuff. �I got it at Hong
    > Kong Market - in Austin. �They don't have a house brand that I know
    > of. �This stuff was made in California and shrink-wrapped so tight
    > it doesn't need refrigeration (kinda scary, eh?)
    >
    > -sw


    I prefer the sweetish kind, thank you.
    Rosie

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