Text 26828, 51 rader
Skriven 2012-07-02 08:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: flung clams 893
=======================
 ML> It's where the grease was bad two clam crawls running -
 ML> Kathy Pitts turned up her nose the first time, Dave the Sac
 ML> the second.
 DS> that second trip to Woodman's was pretty awful.  The grease tasted
 DS> like it hadn't been changed in months, and if I remember correctly,
 DS> one of us spit out a rancid clam as well.

In my recollection, we started chowing, even despite the
suspicious odor coming from the box, looked at each other,
and both said, nah, I can't eat this. Pity, because there
actually was a time when Woodman's food was okay.

 DS> They only partially redeemed themselves with the oysters and beers
 DS> (both ice cold and delicious) at the upstairs raw bar.

The fact that someone is capable of serving good product
doesn't absolve them from having served bad product.

Farnham's still has the best, though the Clam Box does shut
down every day at 3 or so to change the oil, many points in
its favor. Problem with the Clam Box is that the breading
is a flavor sink - just a little salt and pepper would help
immensely, but I imagine this is a conscious choice on their part.

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

      Title: Pureed Peas a la Clamart
 Categories: Soups/stews
      Yield: 4 servings

     32 oz Peas, frozen                             Salt
      3 tb Butter                                   Pepper
      1 c  Chickenbroth, instant               9 oz Potatoes
    1/2    Green Onion,finely chopped

  1.Cover the peas with cold water and bring to a boil. Drain and put back in
  pot. 2. Add the butter, broth, onion,salt and pepper cover and simmer til
  peas are soft and liquid is mostly evaporated. 3.In the meantime peel
  potatoes and cut into thin slices and boil in salted water about 20 min.
  Drain. 4.Puree the peas and half of the potatoes. Mix the pea puree and
  half of potato puree in a serving bowl. 5. Add more of the potatoes that
  are left until the puree is nicely thick. 6.Season with salt and pepper to
  taste. 7 Keep warm until serving. Translated by Brigitte Sealing Cyberealm
  BBS Watertown NY 315-786-1120

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