Text 4821, 78 rader
Skriven 2008-03-31 14:37:13 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4562 av MICHAEL LOO (1:123/140)
Ärende: TGI eggplant 66
=======================
Hi Michael,

 RH> water in the eggplant the sauce.  Whatever, we decided it was a dish
 RH> made up fresh and not frozen.

 ML> That's fine, if you can stand eating it several days during the
 ML> week (anyhow, it improves over a couple days).

Remember, Steve is half Italian. He can eat food like that 7 days a
week and want more. I'm not quite that intense; if I have something else
every 2nd or 3rd day, then I'll go back to the Italian and enjoy it.

 ML> asking. I gave extra credit to the Boat Dock Cafe on Beaver
 RH> You need to start asking the waiter (tress) what is on the salad
 RH> before you order it.  I am remembering now, when we go to Texas
 RH> Roadhouse, to ask for my salad without the hard boiled egg on it.  They

 ML> TR is one of the most compliant chain restaurant I've encountered,
 ML> and I intend to continue to patronize it and sing its praises as

We've enjoyed having one here in Savannah.  It's about 5 minutes away
which could be bad for the budget, as well as the waistline. (G)


 ML> long as that's true. Other places (Outback, for example) will be
 ML> vague about what they put in their food (badly trained waitstaff
 ML> or what?). I've had many a cheesed salad served to me after I've
 ML> specifically requested nondairy; this has cheesed me of course.

We've not been to Outback in years; they started running a series of ads
while we were in HI that I found very distasteful.  Now the ones they
have are just annoying.  With other choices available, why go to them if
you can avoid it?  Decided the other night to got to Red Lobster for the
first time in quite a while and had an enjoyable 3 seafood combo
platter.  It was about what we would have paid at Carey Hilliard's to
get the same thing but all fried. This one had a broiled, stuffed
flounder pice, bay scallops cooked in butter and a shrimp scampi that
was heavy on the garlic.  Both of us agreed that the scampi was the star
of the show; Steve said that we could have put the sauce on an old boot
and it would have tasted good. I had rice on the side, Steve had the
broccoli which he said was good.  My rice was on the dry side; I should
have used some of the scampi sauce on it.

 ML> I used the cheese to feed the giant carp that swim around
 ML> the restaurant looking for handouts.
 RH> I saw; made me wonder how often the fish get cheese vs other goodies.

 ML> Cheese balls have been used as fish bait - critters seem to like
 ML> it. These fish were big enough so I'd suspect they got a whole
 ML> assortment of things, in quantity.

I suspect they're not picky eaters. (G)


 ML>       3    Leaves of Huacatay
 RH> Couldn't figure this one out--what is it?

 ML> A South American herb - never used it myself.

OK, file that away in my "interesting to know" mental file. (G)

 ML> Papeton d'aubergines
 ML> cat: vegetables
 ML> servings: 4

This loooks good (snag); I think we'll be eating more eggplant than we
used to.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

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