Text 34031, 85 rader
Skriven 2013-02-24 07:14:36 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus (64240.cooking)
Ärende: Texas Roadhouse
=======================
 NB>> Ok, that gives me an idea of what there is...  ;)  Do they have
 NB>> lunch specials...?

 DD> Well, since they aren't open for lunch hours except for opening at
 DD> 1100 on  Saturday and Sunday. And then it's regular menu at regular
 DD> pricing.

 NB> Ah...  that's useful information, thanks...  So Richard and I could go
 NB> there for a Sunday dinner...  My other consideration is places I can do
 NB> lunch with a girlfriend, especially for the ones that don't share my
 NB> predilection for Asian and other ethnic...

If/when the GC opens up you are golden. We've got a ton of Chinese/Oriental
buffets - although a couple have been shuttered recently - New Buffet City and
Bamboo Garden. We also have a pretty good (to my taster, anyway) Indian buffet
- actually it's full service in the afternoon/evening and buffet-style lunch.
There was another I tried a couple of times called Taj Mahal (who in their
right mind would name a restaurant after a monument to death?) ... but, I
didn't care for anything I tried there. Apparently not many people disagreed
with me as they were shuttered, followed by a "tragic fire". And the owner was
somewhere in the border areas of Pakistan when the arson investigators wanted
to ask him some pointed and embarrassing questions.

We used to have a Mexican/Mayan buffet place ... but, parking was problematic
and they folded their serapes and went off to do other things. Food was good
and plentiful - I miss the buffet but not the parking hassles.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tandoori Kabobs
 Categories: Asian, Appetisers, Poultry, Citrus, Chilies
      Yield: 16 Kabobs
 
      4    Chicken breast halves
      3 tb Lemon juice
      3 lg Cloves garlic; fine minced
      1 tb Minced ginger root
      1 ts Crushed cumin seed
    1/4 ts Ground cardamom
    1/4 ts Ground cloves
    1/2 ts Crushed red pepper flakes
      1 ts Paprika
    1/2 c  Plain yogurt
      3    Lemons; each in 6 wedges

MMMMM------------------------ONION RELISH-----------------------------
      1 lb Onions
           Salt & white pepper
      1 tb Minced fresh coriander
 
  Skin and bone raw chicken. Cut meat into 1 inch squares.
  Toss with lemon juice and set aside in glass bowl for 30
  minutes.
  
  Meanwhile combine garlic, ginger, cumin seed, cardamom,
  cloves, red pepper, paprika, and yogurt. Stir well and spoon
  into chicken mixture. Set aside at room temperature up to 2
  hours or 4 hours refrigerated. While chicken is marinating,
  soak 16 to 18 wooden skewers in cold water.
  
  Preheat oven to 500øF/260øC. Thread 2 chicken cubes (or 3
  smaller ones) on each skewer. Place skewers on rack that is
  set on a cookie sheet or shallow roasting pan. Roast for 10
  minutes or until chicken is done.
  
  Prepare onion relish. Peel and slice onions as thinly as
  possible. Separate into rings. Soak in cold water for 15
  minutes. Gently press out water. Sprinkle with salt and
  pepper to taste and toss with coriander.
  
  Make a bed of onion relish on serving platter. Top with
  Tandoori Kabobs and garnish with lemon wedges. Chicken can
  be served warm or at room temperature.
  
  Posted by: Karin Brewer, Cooking Echo, 11/92
  
  From: David Pileggi

  Uncle Dirty Dave's Archives
 
MMMMM
 
... Look wise, say nothing, and grunt. Speech was given to conceal thought.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)