Text 25346, 99 rader
Skriven 2009-06-26 10:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: flying off 743
======================
 ML> So you get a free meal at a restaurant you're not going back to!
 ML> What a deal.
 RH> Well, we are going back with the evidence.  Also, I said "probably" in
 RH> regards to going back--but there would have to be a pretty good
 RH> reason. I think a free meal would meet that qualification.

A free unpleasant meal is no bargain, though. Unless you have
reason to think that they're going to work hard to get your
business back, going back may well be a "triumph of hope over
experience."

  (G)  Deborah
 RH> and I tried to steer Steve towards The Cheesecake Factory but he had
 RH> locked his radar in on Brio and couldn't change his direction.

I found the Cheesecake Factory to have food that even I can
eat, if I steer away from the obvious. It is, however, kind of
cookie-cutter predictable; plus the prices are kind of off base.
The bad thing about chains is that they're predictable; the good
thing about chains is that they're predictable. I was once in
a strange midwestern city, and the hotel desk clerk tried to
sell me on the hotel restaurant, but I said, no, I had a meeting
at the Ruth's Chris downtown, to which she said, oh, that's a
chain, SO YOU KNOW THE FOOD IS GOING TO BE GOOD. It was pretty
good, but the price was of course thrice what I'd have liked to
pay, maybe four times. I had to fast for a few days to make
up for it.
 
 ML> I recently dined at a place where the food was fine, but the
 ML> waiter just had to be on drugs.
 RH> Did it look like all the wait staff appeared that way?

In fact, the rest of the staff tried its best to cover for
him and were very energetic. Couldn't figure it out.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: The Cheesecake Factory Bruschetta
 Categories: Appetizers
      Yield: 2 Servings

  1 1/2 c  Chopped Roma plum tomatoes
      2 tb Red onion, diced fine
      1 lg Garlic clove, minced
      2 tb Chopped fresh basil **
      2 tb Olive oil
    1/2 ts Red wine vinegar
    1/4 ts Salt
        ds Ground black pepper
    1/2    Loaf french baguette ***
    1/4 ts Garlic salt

  * 6 to 8 tomatoes ** 4 to 6 leaves *** or crusty italian bread (5 to 7
  slices)

  In a medium bowl, combine tomatoes, red onion, garlic and basil. In a small
  bowl, combine 1/2 TBS. of the olive oil with the vinegar, salt and pepper
  and mix well. Pour this mixture over the tomato mixture, mix well, cover
  and refridgerate for at least one hour.

  When you are ready to serve the dish, combine the remaining 1 1/2 TBS.
  olive oil with the garlic salt.

  Preheat your broiler (or use your toaster oven) and slice the bread 1 inch
  thick at a 45 degree angle to make 5 to 7 slices of bread. Brush the entire
  surface of each slice of bread lightly (both sides) with the olive oil
  mixture. Broil the slices of bread, turning if needed, 'til both sides
  lightly brown.

  To serve, just put the bread on your plates and heavily spoon the tomato
  mixture on top, eating it like pizza.

  Carless's Note: Folks, you've gotta try this one. It's summertime eating at
  it's best:

  Description: "Grilled bread topped with fresh chopped tomato, red onion,
  garlic, basil and olive oil"

  Serves two as an appetizer

  Carless's Note: This is delicious! A MUST TRY recipe. Of all the bruschetta
  Pauline and I have had, this is the absolute best. We normally double this
  recipe because we like it so much. You can grill the amount of bread you
  need at the time, return the salad to the refrigerator and the next day,
  grill more bread as needed. We actually eat this as a main dish sometimes.
  Fresh basil is a must. If you don't grow it, go out and buy it. Publix now
  sells it growing in pots, or most grocery stores have fresh herbs in the
  produce area. Or you can buy it growing in pots at your garden center, pick
  what you need and plant the rest. Trust me, you will want more.

  I got this recipe from a book called "Top Secret Restaurant Recipes" by
  Todd Wilbur. Thank you, Todd!

  Source: Carless Gay, The Dinner Table

MMMMM
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