Text 36767, 93 rader
Skriven 2010-04-13 17:03:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 36701 av MICHAEL LOO (1:123/140)
Ärende: warm places 46
======================
Hi Michael,

 ML> True that. But the reports you get are vague and go like "improper
 ML> food storage," and you just have to guess.
 RH> We got specifics on improper food storage--that made the write ups a
 RH> good indicator for me.

 ML> If the big-city paper included specifics, the entire food
 ML> section would be taken up with the reports.

In a nutshell decriptions, like raw chicken stored above cooked foods;
cold hold table temperature at this temperature, should be between X & Y
degrees; etc.  Punchy paragraphs, usually only 3 reviews each week.


 RH> We decided to go to a TGIFriday's in Virginia for lunch (traveling
 RH> between NY & NC).
 ML> ...
 RH> We wanted something inexpensive and fast.

 ML> One can do even more inexpensive, faster, and probably better.
 ML> Clean Dave would probably recommend the King. I'd say all the

We wanted a step above the burger joints.

 ML> fried chicken places except possibly the Colonel, plus Bob
 ML> Evans. Though as I said, those green bean fries were quite good.

No Bob Evans in the area--tried them for the first time the week end we
were in PA.  OK, not gourmet---mashed potatoes were definately instant.
We need to go back at a more reasonable meal time; got there about 7:30,
well after the supper time was over and they were winding down for the
night.

 RH> I like OG's salad & breadsticks (tho they seem to have less garlic
 RH> than before); entrees are so-so.  Service isn't too great tho.  Cracker
 RH> Barrel is OK but not always what I want.  OTOH,  I do like Carraba's!

 ML> Carrabba's is pretty much a real restaurant, with a real kitchen
 ML> and real prices. Other than the lactose issue, I find the quality
 ML> higher than at the Outback, to which it is related corporately.

We've not been to an Outback in years; their advertising got rather
obnoxious at one point.  Besides, we found Texas Roadhouse & like them a
whole lot better for steak. (G)  Carraba's is down home Italian cooking,
like my MIL taught me how to make.  On one of our first visits to one,
we both ordered the 4 cheese ravioli and decided they were very similar
to what Steve's mom used to make.


 JK> At least the vet tripped their sharp nails on Monday.. that was a
 JK> releif :) Wish he could trim their teeth as well Lol
 RH> The puppy teeth will fall out in a few weeks and adult ones won't be
 RH> as sharp.  My rocking chair still shows puppy chew marks from the Bicon
 RH> Frise we got years ago.  They've sort of aged into the other scuffs
 RH> and so on but I know they're there.

 ML> I read "bacon with frisee."

Pom Pom wouldn't have even made a decent sized ham & side of bacon.  She
wasn't quite up to breed standard in size but a loveable little pet for
our family.


 ML>       Title: Salade Frisee
 ML>  Categories: Salads, French
 ML>       Yield: 2 servings

 ML>       1 sm Shallot                           1/3 lb Slab bacon
 ML>       1 tb Dijon mustard                            - cut into
 ML> 1/2-inch cubes   1 1/2 tb Red wine vinegar                   12
 ML> Cubes French bread (1/2")       5 tb Extra virgin olive oil
 ML>        -(crusts removed)
 ML>            Salt                                3 c  Chicory leaves
 ML>            Freshly ground black pepper              - torn into 2-inch
 ML> pieces

 ML>   This is based on a classic French salad served at Quatorze
 ML> Restaurant in   New York.

IOW, a high class version of a wilted lettuce salad. (G) We made one the
other night using Romaine lettuce; it was good!

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


... If you think you are confused now, wait until I explain it!

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