Text 15169, 98 rader
Skriven 2008-10-17 09:28:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Lobster Prices
==========================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 JW> Apparently, due to the economy, places like Red Lobster are cutting
 JW> way back on purchases, causing a glut, and loading up on cheap Asian
 JW> farmed fish (you know, the poisonous ones).

 DS> People who eat at Red Lobster get what they deserve. [g]

If you are a smart shopper - you can do OK at the Dead Lob. I recently pigged
out on their AYCE shrimp deal. And had I not recently developed this
sensitivity to salt would have done quite a bit better than I did - which
overall wasn't bad. I felt that I got my money's worth - even though the
waitron kept trying to push the shrimp alfredo. I avoided the carbs in favour
of the shrimp - which I generally prefer to lobster. The "new" for this year
offering is "cajun" shrimp. Which is tasty enough - even though you get a big
wad of wild rice mix under the shrimp. One fork full was enough. The shrimp
"scampi" was pretty decent, if too salty. And the coconut shrimp was most
excellent - even though I normally don't care for dried, shredded coconut in
any key.

And about every three months I get to Jonesing for some good ol' New England
style clam chowder ... so I hit the Lob for their soup and salad AYCE. Last
time I got there at 3:45 and didn't find the lunch menu - so I asked about the
deal. My waiter said "Yeah - we still got it but it's a little bit more money".


I was already there and my taster was set for the salad with the little fish
tank feeder shrimp and the chowder ... so I went for it. RL clam chowder isn't
as good as I remember HoJo's being. And not as good as some others I have had.
But, it's quite acceptable, not floury, pasty, or off colour. I et 1 big bowl
and seven of the somewhat smaller re-order bowls.

When the cheque came I was pleasantly surprised that the dinner-time price was
50c less than the lunch-time price. I was also so carb loaded that I drove
straight home, dived into the shucks for a three hour nap and didn't eat
anything until suppertime the next day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cobb Salad W/Warm Bacon Vinaigrette
 Categories: Salads, Pork, Dressings
      Yield: 2 servings
 
      1    Heart of romaine; in
           - bite-size pieces
      3 c  Packed baby spinach
      4 sl Bacon; chopped
      1 tb Vegetable oil
    1/2 lb Chicken tenders (about 6)
      2 tb Red-wine vinegar
  1 1/2 tb Cider vinegar
      1 ts Grainy mustard
      2    Hard-boiled eggs; halved
      1 sm Tomato; in wedges
    1/2    Avocado
    1/2 c  Crumbled blue cheese
 
  We're calling it: Cobb salad is the best salad. (You heard
  us right, niçoise.) Celebrate the salad's Tinseltown heritage
  and classic status by making this crisp, exquisite version
  tonight.
  
  Toss together romaine and spinach in a large bowl.
  
  Cook bacon, stirring occasionally, in a heavy medium skillet
  over medium heat until crisp. Transfer with a slotted spoon
  to paper towels to drain.
  
  Discard all but about 2 tablespoons bacon fat and add oil
  to skillet. Pat chicken dry and season with 1/4 teaspoon
  each of salt and pepper. Increase heat to medium-high and
  cook chicken, turning over once, until golden brown and
  just cooked through, 5 to 6 minutes total. Transfer chicken
  to a plate.
  
  Reduce heat to medium and add vinegars and mustard to skillet.
  Boil, scraping up brown bits, 30 seconds. Stir in any juices
  from chicken.
  
  Toss salad greens with bacon vinaigrette. Season with salt
  and pepper. Top salad with chicken, eggs, tomato, sliced
  avocado, blue cheese, and bacon.
  
  by Andrea Albin
  
  Gourmet | August 2008
  
  Makes 2 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "$110 for a bottle of Southern Crown?" -- Tom Servo
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