Text 17037, 101 rader
Skriven 2007-06-21 13:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: airport food 702
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 ML> not my favorite sort of thing. The food/bev choices are Aunt
 ML> Annie's Pretzels, McDonalds, Quizno's, the Rum Island Bar (my
 ML> choice so far, but that involves spending $15 to 20 for a sandwich
 ML> and a drink), and the Silver Bullet Lounge. Also promised are
 ML> Manchu Wok and Shannon's Pub, but no sighting so far.
 DS> I thought I saw a Phillips outlet there?   But then we were in a
 DS> wing where you'd never go -- Southwest:-}}

I was there last year. I noted the Phillips (they also have
airport outlets in Savannah and Charlotte - I have seen all
three but eaten at none). More interestingly, there is now
an Obrycki's, and between something like November and April,
it is the only Obrycki's. I would hazard a guess that it
sells crab cakes made from frozen.

 DS> We have tried them again more recently.   They have a new "prime
 DS> rib" sub that I tried. You can even have it with extra meat.  It is
 DS> not cheap!

I went on line and discovered that it is incredibly expensive
for fast food - though one of the food blogs claims that it
has 12 oz of meat in it. Needless to say, options are not an
option at the airport location, and the meatiest thing one can
get there is the Angus steak sub, which receives unkind reviews.

    But it was decent -- although you may want to have them
 DS> hold the cheese.   Gail has had their "classic Italian" and it is
 DS> decent enough now -- but not as good as a little deli/sub shop we
 DS> found about five miles to the north of us.  Our opinion is that they
 DS> have improved and we'll go back to them occasionally.

I remain doubtful but if starvation calls at BWI I may
eventually give it a try.

 -=> Dale Shipp said to Michael Loo <=-
 DS> I was thinking of getting some Abita for the picnic weekend from
 DS> Corridor in Laurel.   Is there any other type you would recommend in
 DS> addition?  Some version of Sam Adam?

If you wanted to stick with a theme, there are several kinds of
Abita - let's see, Purple Haze, TurboDog, Bock, and Amber; and if
one got a case all of one brand one might get a discount. If not,
why not something local - Fordham (especially the Copperhead Ale),
Wild Goose, Dominion, and Yuengling (Pennsylvania, but cheap) come
to immediate mind. If you had a yen for Sam, I'd suggest a 50/50
mix of Boston Lager and Boston Ale; but it isn't the rarity it
used to be - it can be got virtually anyplace on the continent now
(I bet even Weller could find it, if he looked hard enough).

 DS> We'll load up on soft drinks also -- I still have not found Dave
 DS> Sacerdote's vanilla coke in regular stores.

Nor I, not that I've looked hard. I think he's making it up.

--mm
Pan-cooked fillet of yellowtail with citrus butter
cat: fish, main, UAL, prebankruptcy airline food
serves: 4

h - for the citrus butter
1/2 c fresh orange juice
3 Tb Champagne vinegar
2 shallots, sliced
1 bay leaf, broken
1 ts black pepper
3 Tb heavy cream
8 oz butter in small dice
h - for the fish
1 egg
1/4 c half-and-half
s&p
1/4 c flour
4 yellowtail snapper fillets, 8 oz each
1/4 c clarified butter
orange segments

Combine first 5 ingredients in nonreactive pan. Reduce to 1/3 c.
Add cream and bring to boil. Whisk in butter piece by piece.
Strain through fine mesh into clean pan and keep warm.

Beat egg, half-and-half, salt, and pepper.

Dust fillets with flour, shaking off excess; then dip in egg wash.
Refrigerate until ready to cook, up to 6 hr.

Oven at 425F.

Preheat large cast-iron skillet on medium-high. Ladle in butter.
When butter is hot, gently remove fish from egg wash and lay
carefully in pan. Gently shake pan and cook fish 1-2 min or until
bottom is deep gold. Turn with spatula, drain excess butter, and
finish 7-10 min in oven.

Drizzle citrus butter on 4 plates; lay fish over and garnish
with orange segments.

:Norman Van Aken, Hemispheres magazine 11-99

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