Text 20613, 75 rader
Skriven 2009-02-09 06:34:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Included drinks
=======================
-=> Dale Shipp wrote to Michael Loo <=-

 ML> In my extensive research on Super Bowl commercials, I detected
 ML> no indication in the Denny's ad that drinks would be other than
 ML> free. Usually there's a fast-spoken disclaimer at the end of
 ML> such ads, something like "DoesNotIncludeBeveragesExtraItemsTax
 ML> OrGratuityAvailableOnlyInSelectedMarketsVoidWhereProhibited."

 DS> I have never been to a restaurant where drinks were included with the
 DS> breakfast price.  Nor to any of the chain buffet restaurants -- they
 DS> always hit you extra for the drinks, and usually at an inflated price
 DS> to boot.

Some of the local venues offer weekend breakfast specials which include eggs,
meat, taters, toast and coffee (or tea). But, that's on special offer.

Old Country/Hometown Buffet offer drinks with all meals as part of the basic
pricing ... including the weekend breakfast/brunch deals. Ryan's (who now own
Old Country/Hometown) offer drinks with their weekend breakfast buffet. Several
of the local oriental buffet places have drinks included. But, by no means all
of them. And the local Indian restaurant/buffet includes tea or coffee with
their lunch buffet.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Custard (Flan)
 Categories: Latino, Desserts, Classic
      Yield: 4 servings
 
    150 g  White sugar
      1 tb Cold water
           Juice of 1/2 lemon
      1 tb Boiling water
      5 md Eggs
    450 ml Milk
      1 ts Vanilla essence
           -=OR=-
      1    Vanilla pod
 
  Preheat the oven to low, 150oC/300oF.
  
  Start by making the caramel sauce: in a heavy-based pot, put 100g of
  the sugar, with the cold water and lemon juice. Allow to heat very
  gently until the sugar caramelises (shake the pot occasionally for
  this to happen evenly) and turns a deep golden colour. Don´t allow
  this to boil. Take off the heat and stir in the boiling water,
  carefully. Put the pot back on the heat to dissolve the caramel in
  the water.
  
  Now pour this sauce into the base of either 1 large serving dish, or 4
  individual ramekin dishes or moulds. Now make the custard by whisking
  the eggs and remaining sugar together.
  
  Heat the milk and vanilla pod until very hot, but not boiling, then
  let it sit for about 10 minutes. Take out the pod. Now, beat the milk
  into the egg mixture (add the vanilla essence if you didn´t use a
  pod).
  
  Pour the egg mix into the serving dish(es) and place carefully in an
  ovenproof dish. Pour hot water into this dish to come half way up the
  sides of the serving dish(es), and cook for about an hour or until
  set. To serve, let the custards cool, run a knife around the edge of
  the dish and then invert onto a serving plate.
  
  This can be served with thick cream.
  
  Contributor:  http://www.spanish-gourmet.com

  Uncle Dirty Dave's Archives
 
MMMMM

... "Alas, my world crumbles about me." - Lawrence Limburger
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