Text 36822, 157 rader
Skriven 2010-04-16 06:18:00 av Dave Drum (39865.cooking)
  Kommentar till text 36819 av Ruth Haffly (1:396/45.28)
Ärende: Re: Ruby Tuesday
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Dumb name but it's stuck.  Got a form e-mail from TGI Fridays today.  I
 RH> might consider going back to others in the chain but not that
 RH> particular one--but for the facts that they don't have my favorite
 RH> salad dressing and I don't want a menu with 95% of the stuff having
 RH> Jack Daniel's in it.

 DD> I do not totally eschew alcohol. But, I think that the fabled Jack
 DD> Daniels whiskey is a pretty nasty example of corn likker. The Jack
 DD> Daniels notations on the menu are merely a marketing thing supporting
 DD> H. L. Mencken's famous quote (see tagline)

 RH> It's a turn off to me to see that much used.  BTW, got an email back
 RH> from TGIG headquarters with an apology & note saying they contacted the
 RH> one we ate at.  The manager of that one also sent an email, saying
 RH> she'd talked w/the waitress & kitchen about getting orders right.
 RH> Nothing said about the music volume or nasty iced tea tho.  She wants
 RH> to send some certificates for us to eat there again.  I've not replied
 RH> to that one as 1) I'm rather bummed out on them--don't know if I even
 RH> want to eat at a TGIF ever again and 2) not sure if we'll be in the
 RH> area at meal time any time soon.  Possibly in June but that's not 100%
 RH> sure.

Try asking if they will give you freebies to one nearer your location. All they
can do is say uh-uh. Then maybe you can trade the freebies for someone else's
freebies to another place.
 
 DD> The first restaurant was founded in 1972 by five University of
 DD> Tennessee students, and is now headquartered in Maryville, Tennessee.
 DD> The first location was adjacent to UT's Knoxville campus on Twentieth
 DD> Avenue near Cumberland Avenue. The building still stands, but it is
 DD> now occupied by a bar called the Roaming Gnome, next door to Stefano's
 DD> Pizza, on the corner of Cumberland, both of which are local
 DD> institutions in their own right.

 RH> Probably not a place worthy of making a pilgrimage to.

 DD> There is a reason the OTR truckers refer to Knoxville, TN as
 DD> "Malfunction Junction".  Bv)=

 RH> Not even any good bbq there?

Dunno. I never even stopped at a truck stop. Knoxville was best seen in my rear
view mirror as far as I was concerned.

 DD> Hence the recipe - I had had to look it up when I first thought the
 DD> song was a Neil Diamond thing. But, it turns out I was thinking of

 RH> I was exposed to enough late 60s/early 70s Neil Diamond, thank you. One
 RH> of my sisters really liked him; the other did too, but not as heavy
 RH> into him as the one.  OTOH, I'd rather listen to S&G, PP&M, ones of
 RH> that sort.

 DD> I like most of Neil Diamond's things. And I have seen him live a
 DD> couple times. Quite the show man. Simon and Garfarkle were ... OK,
 DD> mostly. But, Peter, Paul and Mary along with Joanie Phony ... errr
 DD> Baez were most definitely not my cup of tea. For folk songs I much
 DD> prefer the Weavers or Kingston Trio ... or Pete Seeger (former Weaver)
 DD> on his own.

 RH> Oldies but goodie.  We had Sirius Satellite Radio 40s, 50s, 60s and 70s
 RH> on for a lot of our last trip.  The 50s and 60s were the ones we
 RH> enjoyed the most--quite a change from the early years of the 60s to the
 RH> last years of the decade.

We had a rental van at work that had XM installed. My favourites were (besides
jazz and blues) Old Time Radio (dramas and comedies and even soap operas - I
always found something else when the soapers came on), the Blue Collar Comedy
channel, and the Honky-tonk music channel. Oh, and the NPR news channel.
 
 DD>       Title: Tennessee Cream Gravy
 DD>  Categories: Sauces
 DD>       Yield: 3 servings

 RH> Good for CFS!

Also po'k chops and a lot of other things. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smothered Pork Chops
 Categories: Pork, Sauces, Vegetables
      Yield: 6 servings

      2 tb Butter
      2 tb Flour
  1 1/2 c  Rich beef broth
        pn Sage leaves; crumbled
      6    Thick loin pork chops
      1 c  Flour; for dredging
           Salt and pepper
    1/2 c  Lard
      3 lg Onions; sliced
      3 cl Garlic; minced
    1/4 c  Celery; minced
 
  We get recipes for Seoul food here but not many for soul
  food. A big lack, I think as I love the stuff. The following
  four recipes are from the California Culinary Academy over
  in the city and comprise a soul food dinner.
   
  No matter where they're served, smothered meat dishes are
  extremely popular (and remarkably similar) throughout the
  South: chops heaped high with sauteed onions and a spicy
  brown gravy. This Mississippi/Louisiana recipe borrows
  several New Orleans Creole techniques.
   
  1. In a small saucepan melt butter over medium-high heat,
  stir in the 2 tablespoons flour, and cook, stirring
  constantly with a wire whisk, until lightly browned. Stir in
  broth and sage, mix well, remove from heat, and set aside.
  This mixture will be the sauce.
   
  2. Add salt and pepper to the 1 cup flour; dredge chops in
  the mixture. In a large, heavy skillet heat 1/4 cup of the
  lard over medium- high heat. Add chops and cook until they
  are browned. Move browned chops to a large, oven proof
  casserole with a cover. Preheat oven to 350F.
   
  3. Melt the remaining lard in skillet over high heat. Add
  onions, garlic, and celery; lower heat to medium, and cook,
  stirring frequently to avoid burning, until onions are
  golden (about 8 to 10 minutes). Remove vegetables with a
  slotted spoon and place over chops in the casserole.
   
  4. Pour off all lard from the skillet. Add reserved sauce,
  raise heat to high, bring to a boil, and cook for 1 minute,
  stirring vigorously and scraping the bottom of the skillet.
  Pour sauce over chops in casserole, cover, and bake for 30
  minutes. Serve with mashed potatoes.
   
  Serves 6.
   
  From "Regional American Classics", California Culinary Academy,
  Chevron Chemical Company, 1987.
   
  Posted by Stephen Ceideberg; November 3 1992.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM


ENJOY!!!

From Uncle Dirty Dave's Kitchen
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