I parked in one of the slant spaces out front, went in, and ordered the Pronghorn Special, which turned out to be a double cheeseburger with barbecue sauce. It came with Mesquite Fries and a Rodeo Thickshake--your choice of vanilla, chocolate, or strawberry. A Pronghorn wasn't quite as good as a Fatburger, but it wasn't bad, and the fries were just the way I like them: crispy, salty, and a little overdone.
--11/22/63, Stephen King
That's the same way I like my fries! This book, in case you haven't heard, is about time travel. And according to Stephen King, down-home American classics like root beer and fries tasted infinitely better in the 1960s than they do today.
Some things never change, though. Salt probably tasted exactly the same back then as it does now. I've been a little salt-obsessed lately. My co-worker loves salt so much that she keeps a cup of salt packets on her desk, and, well, lately I've been asking to borrow one too many of those little salt packets. Unfortunately, I think I've built up my salt tolerance to the point where I need more and more of it to taste a difference, much like an alcoholic needs more and more booze to feel a buzz.
Whoops, when did that happen? I've been trying to make up for the sins of the salt by cooking somewhat healthy ingredients. King oyster mushrooms are supposed to be one of the healthiest varieties of mushrooms...maybe even healthy enough to make up for the butter in the following recipe. I couldn't resist adding a touch of butter, and two forms of sodium: soy sauce and salt. Eating these mushrooms unseasoned would just be a shame.
Pan-Fried King Oyster Mushrooms
4 large king oyster mushrooms, sliced
1 tbsp butter
1 small onion, minced
2 scallions, sliced
1 clove garlic, minced
1 tbsp soy sauce
salt and pepper, to taste
Saute all ingredients together in a saucepan over high heat, until the mushrooms have absorbed the sauce.