Text 20022, 83 rader
Skriven 2009-01-22 21:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: boobs was chain food 106
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 ->  RH> Amen to that.  They used to do a decent chicken spinach salad
 RH> though. 
 -> Tip: buy yourself a chicken boob and some spinach.
 RH> That's a little hard in a restaurant.

Tip: don't go to that restaurant.

 -> Tip: put some green beans into a jar of pickle juice. Which reminds
 RH> Been there, done similar.  But these have other things in them too. 
 RH> I'd have to eat them again to find out what, and that would entail
 RH> spending money in Ruby Tuesdays.

Maybe someone out there on the Internet has done so and can
save you the trouble.

 -> me: today's new taste was Smith & Wollensky's pickled asparagus. This
 -> tasted just like dill pickles only 10x as expensive. The only way
 -> in which the asparagus could be distinguished from a cucumber, besides
 -> shape, was that the asparagus had strings.
 RH> And is possibly mushier.
 
Actually, the asparagus was quite crisp down to the stringy
part.

I've eaten at Smith and Wollensky: the food was okay, but not
$50 dinner worth (it was a while ago - more like twice that now).
Benita's kilo-plus pork shank was the best thing on the table;
my steak paled by comparison.

 -> I'd probably prefer to go hungry, but have a good birthday anyhow.
 RH> I will - the actual party will be on a later date, but I'll always
 RH> give free food a chance before condemning it as inedible.  

There are limits beyond which I will not go: IHOP is out there.

 ->  RH> The liners are just tougher plastic.
 -> Ah. OK. Thanks.
 RH> Just in case you ever get a cat?

Where I'm staying now (about 1/4 time, which is more than I'm
staying anyplace else) started off as a cat-sitting job.

BBQ shrimp
cat: main, New Orleans, shellfish
servings: 4

3/4 lb shrimp per person
- (preferably fresh, with shells and heads)
2/3 c extra virgin olive oil (not "lite")
1/4 lb butter or margarine (I think Manale's uses margarine)
2/3 c white wine
2 lemons, halved
5 toes garlic, crushed or pressed
1 md white or yellow onion, thinly sliced
3 or 4 bay leaves
3/4 c chopped parsley
1-2 Tb dried Italian seasoning or about 3/4 c fresh basil, rosemary, oregano,
marjoram, thyme, chopped finely
1 Tb black peppercorns
1 ts paprika
Ground cayenne to taste
Tabasco or similar to taste
Salt to taste

(BTW, if you want to add about a teaspoon of good cajun or blackening
seasoning, that IS perfectly acceptable and authentic. I do this
routinely. Simply adjust the amount of salt used.)

Preheat oven to 350F. Remove shrimp heads and discard [M's note: don't
do this; keep the heads on, they're delicious.]. Melt butter in Pyrex
casserole. Squeeze lemons and add empty rinds. Add all other ingredients.
Toss to incorporate uniformly and completely coat the shrimp. Bake
covered  10-15 min or until shrimp are opaque and firm. Don't
overcook or they'll turn rubbery.

Serve with hot french bread for dipping into the liquid.

M's other note: 1 Tb Worcester sauce is a must.

New Orleans Fishcat on chowhound.com
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