Text 36393, 105 rader
Skriven 2013-04-25 06:09:49 av Dave Drum (1:18/200.0)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: perception
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> thing I think is the Roadhouse, variously described as
 ML> being of Indiana or Kentucky origin.

 DD> Texas Roadhouse' first location was in Clarksville, IN (1993) - right
 DD> across the river from Louisville, KY. Headquarters are currently in
 DD> Louisville.

 ML> Ah. According to one of the articles found on the Internet,
 ML> Gov. John Brown was involved in the predecessor, so that kind
 ML> of pegs it. Also interesting is the fact that the backing of
 ML> Texas Roadhouse, the breakaway from Brown's Colorado-themed
 ML> restaurant, was from three cardiologists:
 ML> www.referenceforbusiness.com/history2/62/Texas-Roadhouse-Inc.html

Wasn't Brown famously married to one of the Miss(es) America? Or was that
another inhabitant of the Governor's shack in Frankfort? And I'm pretty sure
that a Lt. Governor of Kentucky married a Miss America a few years ago. But, it
didn't help his ambitions to move up a notch ...
 
 DD> They have hired Willie Nelson as their spokesmodel and
 DD> feature in-house cut steaks and in-house baked breads.

 ML> Thanks for the name. I was under the impression that it was
 ML> Jimmy Buffett, but I can't tell those white folks apart.

Willie is the one who likes chilli - even my chilli which he has eaten with one
of the few recent Governors of Illinois not to wind up in the Club Fed Hotel
and Country Club system (Jim Thompson). His autobiography is titled "Roll Me Up
And Smoke Me When I Die".

 DD> I have been to the local a couple times on your praise of them in the
 DD> echo. I could live without the sh!+kicking music and the line dancing
 DD> wait staff -- but the food is good. I'm just not that into schtick.

 ML> As the pricing is national, I am pleased to be able to
 ML> get a decent piece of meat done to the right temperature
 ML> for less than $2 an ounce. My glasses are so ineffectual
 ML> that I don't have to take them off to concentrate on the
 ML> food; someday, though, I will have hearing aids that I
 ML> will be able to take out for that purpose.

The other piece of schtick I don't care for the is peanut shells on the floor.
Didn't like at the Ground Round chain and I don't like it any better at Texas
Roadhouse. If I want shell 'em and eat 'em peanuts I'll wait until the Shriners
bring the circus to town - when eating in-shell peanuts can do someone some
marginal amount of good.
 
 ML> This put me in mind of a place in Arnold, MD that I used
 ML> to frequent called Texas Steaks, which I always got good
 ML> to great food from but apparently nobody else did, and
 ML> the reviews ranged from terrible to scathing. So I looked
 ML> it up, and turns out it has been replaced by a place called
 ML> Mother's (strike one), which claims on its menu that over
 ML> 95% of its food is made from scratch (strike three, never
 ML> mind two).

I have a tag line about "Mother's" I think. Lemme go look.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Hamburger" / Ground Meat Balti
 Categories: Asian, Beef, Chilies
      Yield: 4 Servings
 
      2 lb Ground meat (hamburger, or
           - other mince)
      3 tb Oil
      4 cl Garlic; chopped
      8 oz Onion; chopped
      1 tb Tomato paste
      4 tb Balti masala paste
      1 ts Garam masala (opt)
      1 tb Fresh coriander leaves,
           - chopped
 
  Stir-fry the minced meat in the wok for 8-12 minutes.
  Strain off and save the liquid. Set the meat aside.
  
  Add the oil to the wok and stir-fry the garlic very
  quickly: then add onion, reduce heat and stir-fry for 10
  minutes, until translucent.
  
  Add Balti paste and garam masala (if you're using it).
  Raise heat again and stir-fry for another few minutes.
  Then add the mince to the mixture in the wok and continue
  stir-frying a few minutes more.
  
  Lower heat and simmer uncovered for 35-40 minutes. Every
  now and then, add some of the reserved liquid to help
  keep the mixture from sticking. When cooked, add
  coriander leaves to taste.
  
  Serve.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Never eat in a place called "Mom's" - Nelson Algren
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