Text 35186, 77 rader
Skriven 2013-03-23 16:02:19 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Red Robin
=================
A few days ago you recommended Red Robin to me for their fish & chips. And I
could find no outlets less than about 90 minutes away.

According to my local fish wrapper that is going to change: "Construction has
begun on the new Red Robin Gourmet Burgers that is being built in the former
site of Lone Star Steakhouse in White Oaks Plaza, Tuesday, March 19, 2013, in
Springfield, Ill." http://www.sj-r.com

And: "Bluhm said construction of Five Guys Burgers and Fries should begin soon
in the former White Oaks Cinema space, which has been expanded to accommodate
additional restaurants and retailers.

Five Guys should open by early summer, said Bluhm."

The Red Robin will be across Veteran's Parkway from the maul. But, 5 Guys will
be right in the thick of all the hassles ... unless they have an outside
entrance I doubt that they will get any of my custom - no matter how good their
burgers .... especially with a Smashburger closer in and easier to park near. 
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Fish & Chips
 Categories: Seafood, Potatoes, 
      Yield: 6 servings

      4 md Pontiac or Desiree potatoes
           Cooking spray
      2 c  (60g) corn flakes
      1 lg Egg; lightly whisked
    1/2 c  (80g) wholemeal flour
    700 g  (24 oz) boneless white fish
           - filets (such as whiting or
           - flathead)
      2 tb Natural yoghurt
      2 ts Fine chopped flat-leaf
           - parsley

  Preheat oven to 375øF/190øC. Line an oven tray with baking
  paper.

  Cook the potatoes in a large saucepan of boiling water for
  15 minutes or until almost tender. Drain well. Set aside
  to cool slightly.

  Cut the potatoes into wedges. Place on the lined tray and
  lightly spray with oil.

  Place the cornflakes into a large plastic bag and use a
  rolling pin to crush. Place in a shallow bowl. Place the
  egg and flour in separate bowls.

  Dip 1 fish filet in the flour to lightly coat then dip in
  egg and cornflake crumbs to coat. Place on the lined tray
  with the potato. Repeat with remaining fish, flour, egg
  and crumbs.

  Bake for 15 minutes or until golden brown and cooked
  through.

  Meanwhile, combine the yoghurt and parsley in a small
  bowl. Place the fish and wedges on serving plates. Serve
  immediately with the yoghurt mixture.

  Serves six

  Recipe by Susie Burrell

  From: http://www.taste.com.au

  Uncle Dirty Dave's Archives

MMMMM

... In Mexico we have a word for sashimi -- bait. - Jose Simon
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)