Text 20763, 109 rader
Skriven 2012-02-03 11:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: numbers and 'cue 173
============================
 DS> Name was BBQ House, http://www.thebarbquehouse.com/ .

I went to the site. Looks promising. I wonder who makes
their dogs and half-smokes, which are foot-longs for $5.
The burgers are 12 oz!

 DS> Decor was on the same standard as the place we went with you on the
 DS> way down to Va. Beach a few years back --- but the food was way better.
 DS> I started to say 10 times better, but you'd have come back with 10
 DS> times 0 is still 0.

That was such a disappointment. Yet there are lots of
places that serve that kind of brisket, although not all
of them charge one's credit card double or triple for the
privilege.

 DS> Gail had a pit beef -- not quite as good as Pioneer Beef, but quite
 DS> good and a lot of it, except that the bun fell apart even before it got
 DS> to her.

That's true bbq-joint bread: soft, squishy, and used mostly as
a tool for cleaning your hands after you eat.

   I had a sampler platter.  For $18 I got a 1/4 rack of ribs
 DS> (about 5-6 baby back ribs), 1/4 chicken and a large mound of pulled
 DS> pork, plus two small side dishes.

A pretty good deal. I see that there's also an offer of a
half rack plus half a chicken and 2 large sides (enough to
feed 3 or 4, I'd say) for $20, a raging bargain.
 
 DS> Both the chicken and the ribs were fall off the bone.

I'm not a "fall off the bone" person. I prefer "pulls away
from the bone with not too much resistance but still gives
your jaws a little exercise." If fall of the bone is honestly
come by, using low slow cooking, that can be very good, but
more often lazy cooks make it happen by parboiling the meat
too long (I will not be dogmatic about a brief dunk in the
water before smoking).

 DS> Next time you come our way -- we'll go there with you.  We don't know
 DS> about the brisket, but I'd hope that you could talk your way into a
 DS> fatty portion.

Sometimes it's that perfect almost Kobe-like marbling,
or else it can be trimmings off the top and sides (burnt
ends, some call it); both are good. What irritates me
is when they don't put the order in right or the carver
doesn't believe me. It is usually easy - after all, it
is something they tend to bin or chop up and disguise
in chili.

 ML> Out of curiosity, I did a quick search on
 ML> beastly-numbered flights and have found only three so
 ML> far, an interesting bunch:
 DS> Probably for a reason similar to hotels not having a 13th floor,
 DS> except on Twilight zone:-}}  Too many people would react in a negative
 DS> way. 

Dragging this back away from the brink and to a subject I
know something about!

Then there are "special" numbers - for example, traditionally,
airlines have reserved number 1776 for "patriot city" flights;
likewise, 777 and 888 often go to gambling destinations such
as Reno or Vegas. On the other hand, since Continental took
over United (see Business Week for a graphic on how - sort
of off color but funny and sadly too accurate), someone who
is number-tone-deaf has taken over, and flight 777 goes from
Chicago to Milwaukee (well, maybe Milwaukee is a good-luck
destination), and there isn't a flight 1776 any more. It's
good that United flight 4 doesn't go to China, where the
number 4 is the unluckiest (homophone for "death") but
rather Houston to London (lucky). Your airline still adheres
to some of this custom, US 777 having last flown from
Charlotte to Las Vegas on December 10 and flight 1776 being
a regular Philly to Boston run.

Looking at the Bar B Que House menu, I note that its street
address is 9990. Does this mean that the place is heaven?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hoisin Chicken
 Categories: poultry, fusion
   Servings:  4

      1 ts Fresh thyme leaves, or:
    1/2 ts Dried thyme leaves
      3 tb Hoisin sauce
      2 tb Rice wine
      1 tb Olive oil
      4    Chicken breast halves, boned

  MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both
  sides. Cover with plastic wrap and marinate for 30 minutes at room
  temperature or for 1 hour in the refrigerator. If refrigerated, bring to
  room temperature before grilling. When the grill is hot or when the
  charcoal turns ash white, quickly grill the chicken breasts on both sides,
  being careful not to overcook them.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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