Text 20039, 135 rader
Skriven 2012-01-16 17:15:06 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19925 av MICHAEL LOO (1:123/140)
Ärende: old noses 64
====================
Hi Michael,

If you moved to either the Phoenix or LVNV areas, we'd possibly be able
to connect whenever we came to see grandkids. (G) Seriously, Phoenix is
a bit cooler than Vegas, if only by a few degrees. Tucson is cooler than
Phoenix and SVAZ is cooler yet. AFAIK, tho, there's not much good public
transportation to the airport in the latter two; there used to be a
shuttle (probably still is) but hours may not be the best.


 RH> I do remember the horrible smell but it wasn't enough
 RH> to put me off from eating pork.

 ML> The stimulus wasn't strong enough for you, plenty for him.

I've smelled just as bad cattle holding areas outside of El Paso for
even more miles than the hog farms. Didn't turn me off from beef tho.


 ML> The only thing that I could imagine preventing me from eating
 ML> pork would be if I found out that the pigs had to be tortured
 ML> to make them taste good (which I believe isn't the case).

I should think torturing them would toughen them up. What would turn me
off would be having to do my own slaughtering/gutting out.


 ML> 9.95 prime rib: one could hardly make it oneself for the price,
 ML> if you get the normal 12-oz serving, counting oven time, labor,
 ML> and so on. I could use one of those right now.
 RH> It was at least 12 oz, if not more.

 ML> If they cut it down to 12 oz, perhaps they could have gotten
 ML> more servings out of the rack! Of course then the appeal of
 ML> the dinner might not be that great.

Probably not. This place is one of those pleasant surprises; nobody
expects to find prime rib at a restaurant extention to a gas
station/convenience store. Word is getting around about it so customers
now have to get there early on Friday nights to enjoy the prime rib.


 RH> We got to the place about 5:30; about 6:00, we
 RH> heard the chef telling a couple he had 4 servings of prime rib left
 RH> plus the end cap. They were waiting on another couple but all were
 RH> planning to get the prime rib so he held all the rest for them. If you
 RH> don't get there early, you lose out.

 ML> And if they made another roast, they might not sell out. Worse,
 ML> they might not pack the people in early the way such specials are
 ML> intended to do.

I'm pretty sure they would sell out, as fast as it goes. Main problem is
lack of seating which they are solving by buying out the shop next to
them and breaking down the wall. They can go all the way to the other
end of the plaza (Vietnamese, Chinese eateries, few other nondescript
shops) but stop before taking out the quilt shop on the other end, IMO.
(G) I think it was done originally to attract attention to a new place
and kept by popular demand.

 ML> That was the most disappointing factory tour I ever took. Second
 ML> was (drumroll) the BMW factory somewhere in Bavaria, where my
 ML> expectations were not too high in the first place

 ML> The Beemer tour was almost as artificial as the Hershey one -
 ML> you saw more pictures of cars than cars (though there were some
 ML> museum pieces there that the aficionados found interesting but
 ML> I didn't particularly).

Doesn't sound like I'd have been that thrilled with it either. Steve
might have been but more so if they had more nuts & bolts to it.


 ML> I seldom willingly go for the Kraut. My favored sides are
 ML> potato dumpling, bacon potato salad, Rotkohl if somewhat sweet,
 ML> noodles (not Spaetzle), stewed apple. I order them and then
 ML> leave them on the plate, so they might as well be Kraut.
 RH> OTOH, I would eat them along with the meat. Probably end up bringing
 RH> some home if the portions were generous

 ML> And in a German restaurant, how could a portion not be generous?

True; I think I took home part of my meal most every time we went out.
I'd probably be taking even more home now; my appetite has dropped off
since then.


 RH> Enjoy the city; I've got a couple of cousins living there. The one
 RH> took my aunt & me on a tour of the city in 1975. At the Nymphenburg
 RH> Palace gardens, there was a statue of some god holding a baby like he
 RH> was about to eat it. Gerhard said something about ".......Grandfather
 RH> McDonald with the first hamburger" when we saw it.

 ML> Mythology is full of guys devouring infants. Infanticide
 ML> was a fact before hamburgers - or even Hamburg.

Yes, but Gerhard's comment was just so unexpected.


 ML>       2    Garlic gloves, minced or
 RH> Now that's a different ingredient--never heard of it before. (G)

 ML> Indeed. Not suggesting that you make this recipe, just noting
 ML> that it uses the same ingredient:

 ML> ---------- Recipe via Meal-Master (tm) v8.01

 ML>       Title: Fondue Vaudoise (Cheese Fondue 'a la Vaudoise')  Vaud
 ML>  Categories: Swedish, Cheese/eggs
 ML>       Yield: 4 servings

 ML>     200 g  Gruyere cheese ( 7 oz)              2 tb Corn starch
 ML>     135 g  Emmental cheese (5 oz)              3 tb Kirsch
 ML>     135 g  Raclette cheese (5 oz)                   Freshly ground
 ML> pepper     135 g  'Vacherin de Fribourg'-                  Nutmeg
 ML>            - cheese (5 oz)                          White bread
 ML> (preferably 2-3       1 x  Glove garlic                             -
 ML> days old
 ML>       3 dl Dry white wine

Some people think Spell Check implies Sense Check--but it sure doesn't!
Anyway, would you suggest white grape juice or something like chicken
stock as a sub?


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


... A truly wise person knows that he knows not.

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