Text 5216, 87 rader
Skriven 2008-04-09 15:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: lamb & fish 127
=======================
 JW> Now we all know North American lamb is expensive compared to
 JW> Australian and New Zealand meat and why and that I must pay a
 JW> further premium due to location but the situation has become
 JW> ridiculous. I found and bought some very nice looking pork chops for
 JW> under $8/kg and some premium T-bones, aged 14 days, for $12. I went
 JW> over to the next cooler prepared to pay double that, up to $24, for

I would not have been willing to pay double as you were - I'd
just save my lamb hankering for restaurant time, food being not
the greatest cost item in the food service business.

 JW> a taste of lamb. The lamb chops were $49.99/kg! Now they were
 JW> Alberta grown, certified organic, tiny, from a very young lamb, cut
 JW> over an inch thick, trimmed perfectly with just a little bit of fat
 JW> (you need some) and frenched beautifully. But still, this is
 JW> madness! Of course I didn't buy any.

This lamb must have attended university!

=
 JW> I've been there twice in two years while visiting Edmonton and was
 JW> pleased with the reasonable quality for the modest price. They
 JW> certainly do better than their Canadian competitor, Joey's Only
 JW> Seafood Restaurants

Only seafood, eh? Something fishy about that -

 which specializes in (sic) "Tennessee Jack's
 JW> Chicken N' Ribs". The less said about their fish the better.

especially if the chicken and ribs are better than the seafood.

Perhaps they misspelt "see food."

 There
 JW> certainly are fine seafood restaurants in Edmonton and a few good
 JW> fish dishes at Yellowknife eateries but the increase in quality and
 JW> taste is say 50% and the price 100% higher. I don't think I'd visit
 JW> one in a coastal city though.

Going to a chain restaurant isn't generally my first choice anywhere,
but if there are alternatives, I'd jump on those. Today I lunched with
my friends who are hearty eaters but have somewhat mundane tastes.
They were talking amongst themselves, extolling the virtues of Chili's,
Famous Dave's, Ruth's Chris, the Outback, and the Olive Garden. Nothing
they said made me want to return to any of them (I've been to them all,
the last only for the onion blossom). We were at the Village Inn, another
chain, but at least a local one. I had a child's/senior's (available to
all) portion of chicken-fried steak with sausage gravy, a biscuit, fruit
cup, salad, and a piece of pecan pie. $6.29 plus tax and tip. There were
also vast heaps of pancakes and waffles on the table, and the redolence
of artificial maple syrup was in the air.

                     *  Exported from  MasterCook  *

                         Red Lobster Clam Chowder

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Copycat                          Fish/Shellfish
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1      quart         Clam juice
   1      cup           Non-fat dry milk powder
     2/3  cup           Flour
   1      Can           chicken broth -- (14 ounces)
   2      Ribs          celery -- chop fine
   1      tablespoon    Dry minced onion
   1      Can           clams -- (10 ounces) minced
                        well

pn Dry parsley flakes 2    Baked potatoes; cook, peel, -crumbled  In
blender put clam juice, milk powder and flour, blending smooth. Pour into
2-1/2 qt saucepan and stir in chicken broth, stirring constantly on
medium-high heat until thick and smooth. Turn heat to low. Stir in celery,
 onions, clams, parsley and potatoes. Keep on low heat up to an hour and
season with salt and pepper. Freezes well. Source: Gloria Pitzer's Secret
Recipes Newsletter.

                   - - - - - - - - - - - - - - - - - -

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)