Text 29972, 59 rader
Skriven 2012-09-28 09:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: spinach 318
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 ML> ribeye for $21 / 10-12 oz, well crusted but extra rare, much
 ML> better creamed spinach than I've ever had anyplace
 ML> delicious  / onion strings, and a 22-oz beer ($7). For a
 ML> better, larger meal than I had here half a year ago, I paid
 ML> about half the price
 JW> An excellent deal in every respect.

Really was, but almost made up for by the subsequent meal.
Next time, which will be within a couple weeks, I'll return
to menu #1. Funny thing, which I may or may not have mentioned
earlier, is that the creamed spinach back in the older regime
was far inferior, being plain frozen chopped spinach microwaved
with a blob of (possibly onion-scented) cream cheese; on the
first visit I had gotten it only because it came with, and it
was actual cooked spinach in an actual cream sauce.

 ML> Plus a beautiful Ethiopian waitress who smiled
 JW> And excellent meal in every respect.

She wasn't there for the second visit, being replaced
by a bartender name of Justin or Jason or one of those
fashionable names, who can't be blamed for the fact that
the bar was offering Sam in Sam glasses that held less
than the advertised 22 oz, nor for the soggy bread rolls,
nor for the parsimonious scattering of mussels on my
plate, but I held these things against him just because.

---------- Recipe via Meal-Master (tm) v8.05

      Title: The Palm's Creamed Spinach
 Categories: Vegetables, Side-dish
      Yield: 4 Servings

      3    10-ounce packages of frozen
           -spinach
    1/4 lb Butter
      1 tb Minced garlic
      1 c  Half-and-half
      1 ts Maggi liquid seasoning
           Salt to taste
        pn Baking soda

  Cook spinach according to the label's directions, and while cooking,
  sprinkle with a bit of salt and a pinch of baking soda, which helps
  preserve the vivid green color.

  When the spinach is tender, drain in a colander and then chop the spinach,
  fine. Melt the butter in a saucepan over medium heat, add the garlic and
  stir occasionally until the garlic is light brown, then add the rest of the
  ingredients and simmer over low heat, stirring frequently to make sure the
  spinach doesn't burn, for about 30 minutes.

  Source: Palm Hotel in Washington from Executive Chef Sang Ek

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