Text 26477, 96 rader
Skriven 2009-07-25 20:29:03 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26338 av MICHAEL LOO (1:123/140)
Ärende: steak in the outcome 877
================================
Hi Michael,

 ML> I seem to recall a small amount of sauce, but it was unevenly
 ML> distributed, so I could get at parts with minimal sauce.
 RH> Made it nice for you but somebody else may have complained. (G)

 ML> Doubt it - seems to be the ideal situation, as Mr. Sauce Fiend
 ML> could go off and find some with more of it.

Provided there were areas that were super sauce saturated.


 RH> I don't mind a certain amount of fat from under the skin but bigger
 RH> globs of it aren't appealing.

 ML> Under normal circumstances, great globs of fat are appealing
 ML> to me. That's if I've been exercising or in cold weather or

I can't think of any times when great big globs of fat would appeal to
me.


 ML> been food deprived. Playing music counts as exercise. Today,


I've seen enough performances to know that musicians get a good work
out.  The guy standing up, just waving a stick (G) is usually drenched
in sweat.


 ML> though, I was having my wheezing thing and could hardly move
 ML> all day, and I left all the fat on my beef spare rib bones at
 ML> lunch and my ribeye at supper.

Humidity getting to you? Do you have an inhaler? Days that are higher in
humidity get me too; I try to stay inside an air conditioned place.

 RH> I think there are times when the plate is
 RH> being made up, that those putting the pork on don't look at how much
 RH> fat is included with the meat.  If it's too much in proportion, that's
 RH> a major turn off for me.

 ML> How about asking for "not too fatty" the way I ask for "not too
 ML> lean"?

Most places are pretty good; I can't think of any place we go to where
the meat is extra fatty on a regular basis.  Some places have a fat glob
or two more than I want every so often but nothing I can't deal with.


 ML> Often at such places the chicken is okay.
 RH> With a place like that, it's probably fried chicken.  I've noticed
 RH> that some buffet places do put out roast chicken as well as fried but
 RH> the roast is generally over done and dry.

 ML> Right you are. I don't bother with roast chicken unless I do
 ML> it myself or if it's at one of those restaurants that charges

Steve will go for the roast chicken most of the time.


 ML> $30 for less than half a bird, and the only reason I order it
 ML> there is because I can't afford the beef.


I understand that; I'd probably do the same.

We've met your match in crab crab cakes.  For lunch today, we went to
the local place we'd planned to go on Tuesday but couldn't, as they were
closed.  It's owned/run by a couple of brothers from MD, in the older
downtown section of WF.  The crab cakes are about 3" across, 1.5" high.
They're made with lump crab, cracker crumbs (couldn't see any signs of
them) and some kind of seafood seasoning that had a "zing" to it.  They
were lightly browned; Steve tought the center could have been done a bit
more but I pointed out that would have made the outer portion too dry.
The platter had 2, with automatic sides of cole slaw and fries.  I
subbed potato salad for the fries, an excellent Southern mustard/pickle
style.  Steve went with the onion rings, a light, crispy (very) good
sized portion.  I grabbed several; the last were as good as the first.
The cole slaw was mediocre, a medium/small chop of mostly cabbage with a
milk/mayo dressing.  We each took a crab cake home; they were small but
filling.  After having the ones you made in 2007, we wondered if there
were any others that good.  I'd say these were really close; yours
weren't quite as seasoned, letting more crab flavor come out.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Even I don't understand what I just said...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)