Text 4944, 116 rader
Skriven 2006-08-27 00:40:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Mexican lunch 143
=============================
 -=> On 08-25-06  19:51,  Michael Loo <=-
 -=> spoke to Dale Shipp about Mexican lunch 143 <=-

 ML> Chains don't always deserve the bad reputation that the word

   IMO, chains are perfectly fine in their own way.   The good thing
   about chains is that they tend to be consistent so that you know what
   to expect from locale to locale.  The bad thing about chains is that
   they tend to be consistent so that you don't get any variety -- and
   that tends to be dull.

   Example -- I can go to my local Burger King and get the same triple
   or quad stacker hamburger that Dave gets at his Burger King in
   Enfield.  If that is what I want, then I am happy.

 ML> tends to acquire. There are family-run chains like the one
 ML> you describe whose outlets are perfectly fine. I think that

   There used to be a collection of related restaurant in the Princeton
   NJ area.   The one I went to the most was called Good Time Charlies.
   Great prime rib and lots of other good food as well.   In addition,
   there was also a Charlie's Brother, Charlie's Other Brother, and
   perhaps a few more that I don't recall.   Each had a different
   approach and food area (e.g. French cooking at one).  But I was told
   that they all shared a common family value.   The last time I looked,
   Good Time Charlies was still there and still as good as the first
   time I went there in the early 70's, more than three decades ago.

 ML> I have, admittedly, been served pretty well at a number of
 ML> big chain restaurants - the ones that come immediately to
 ML> mind are Pappadeaux' and Texas Roadhouse (thanks, Dave).

   I think that I had heard the name Pappadeaux, but am not familiar
   with them.   Did a web search, and I guess we'll have to put that on
   the list of things to do when we visit one of the six states that
   they are in now.  Sounds good.

   We first went to a Texas Roadhouse in SC when we went to Bryan's
   graduation from boot camp about four years ago.    Since then we have
   been to the one in Westminster a couple of times, combining a visit
   there with some other shopping trip.  We also went to one in
   Lancaster last fall.  All were equally good and quite similar in
   presentation, atmosphere, quality and value.
 
 ML> It would be worth the investigation, sounds like. Tacos de
 ML> barbacoa with red and green hot sauce, yum.
 
   We put it on by the drop, or thin stream at most.   You might well
   ask for seconds:-}}   If you want to give it a try, give us a shout.

   I might mention that there is a pit beef place within a mile of there
   that made the Washington post survey a short while ago.  Turns out
   that we have been there with you, but (a) I don't recall them having
   pit beef, (b) it had a different name -- Uncle <something> and is now
   Uncle <something else>, (c) when we drove by there this time, the
   outside tables were pretty full.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Latigo Chili
 Categories: Chili, Tex mex, Meat, Ethnic
      Yield: 3 Gallons
 
      5 lb Beef brisket, coarse ground
      5 lb Venison, fatless & coarse
           -ground
      2 lb Pork, lean & coarse ground
      3 c  Tomato sauce
      1 c  Tomato paste
      3    Onions chopped coarsely
      6    Garlic cloves minced
      5 T  Cumin freshly ground
      2 T  Salt
      2 T  Tabasco sauce
     24 oz Budweiser Beer
      3 oz Tequila
      4    Anchos chili peppers dried &
           - minced
      3 T  Cayenne pepper flakes
      3 c  Stewed Tomatos chopped
           - coarsely
      8    Green Chili peppers chopped
           - coarsely
      1 T  All-Spice
      5 T  Peanut or Corn oil
      3 T  Honey
      1 T  Cider vinegar
      6 T  Chili powder(Hot)
           -or
      6 T  Chili powder (mild)
 
  Put meat, onions, garlic, and peppers into a large cast iron pot after
  first heating the oil. Saute' the meat and the veggies until the meat
  is browned. Add the beer & tequila, bring to a boil. Add salt, pepper,
  vinegar, 3 T of the Cumin, the All-Spice, tomatos, tomato sauce, and
  the Cayenne pepper flakes. Cook on Simmer for 1 hour. Add 1 T of the
  cumin, the Tabasco sauce, tomato paste, and the honey. Simmer for 1
  more hour then add the remaing cumin. Turn heat up to Med. High and
  cook for 10 minutes, stirring frequently. Serve hot or refrigerate
  and re-heat the next day.
  
  Origin: Mike Halloran, Late Chili Cook-Off Afficianado & Cook,
  RIP-1994
  
  From: Don Houston                     Date: 08-07-96
  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:06, 26 Aug 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)