Text 6496, 66 rader
Skriven 2006-10-14 01:10:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: LOBSTER & DAIRIES 61
================================
 -=> On 10-12-06  10:29,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about LOBSTER & DAIRIES 61 <=-

 RH> Charleston & Savannah) chain called Cary Hilliards.  They started out

   We did not come across that one when we visited a while back.

 RH> doing bbq but now do seafood as well--not super great but reasonable in
 RH> price.  We got a couple of the menu standard  seafood things last

   Do check out the web page for the Crab Shack that I sent you -- and
   give them a try.  It is an interesting place, at least for a one time
   visit.  Don't know if it would go on your favorites list or not, but
   maybe.

   The other place I'd put on a must try at least once is Mrs. Wilkes --
   for lunch only though.  Reasonable price and a lot of home cooked
   meal in a friendly atmosphere.

 RH> night--scallops for me, shrimp for Steve, both broiled vs fried.  They
 RH> come with choice of baked potato or fries and cole slaw or (boiled to
 RH> death) green beans and 3 hush puppies, about 2 1/2" long each.  The

   Ah -- boiled to death == low country cooking, like my mother used to
   do.   I've gotten much more used to crisp like Gail does.  (She even
   eats them raw while preparing them).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant Dal Sauce
 Categories: Low fat, Sauce, Posted
      Yield: 4 Servings
 
      1 md Eggplant
    2/3 c  Red lentils
      2 c  Water
      2 t  Black mustard seeds
      1 t  Coriander
      1 t  Cumin
      1    Cinnamon stick
      1    Dried red chili
           Cayenne pepper to taste
           Salt to taste
 
  Roast the eggplant in a 400-degree oven for an hour (stab it first
  with a fork).  A half hour or twenty minutes before you anticipate
  the eggplant will be done, pop the mustard seeds in a medium sized
  saucepan, then add lentils, water and spices.  Bring to a boil and
  gently simmer until the eggplant is finished cooking, then remove
  eggplant from oven, slit open, scoop out innards, chop them coarsely
  and add to lentils.  Cook another 5-10 minutes to blend all the
  flavors.  This would probably make a respectable soup if it were
  thinned out with more water and broth, but I served it over...
  Date:    Wed, 18 May 94 10:12:13 EDT
  From:    Kirstin Reade Wilcox <krw3@columbia.edu>
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:55, 13 Oct 2006
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