Text 36403, 84 rader
Skriven 2013-04-26 07:06:49 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Texax Roadhouse
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> The other piece of schtick I don't care for the is peanut shells on
 DD> the  floor. Didn't like at the Ground Round chain and I don't
 DD> like it any better at Texas Roadhouse. If I want shell 'em
 DD> and eat 'em peanuts I'll wait until the Shriners bring the
 DD> circus to town - when eating in-shell peanuts can do
 DD> someone some marginal amount of good.

 DS> The very first time we went to a Texas Roadhouse years ago, they did
 DS> the peanuts on the floor thing.  However, every subsequent time they
 DS> have supplied an extra galvanized pail to put the shells into.  Perhaps
 DS> they got worried about law suits from people slipping and falling on
 DS> the shell fragments.

From one of the YELP reviews of the local version "It's noisy. There are peanut
shells everywhere, but hey, free peanuts, who am I to argue? 

Extremely long wait time when I went. 

Several months later I saw the staff outside picketing for their labor rights.
(makes a bad impression on the management of the place). 

Loud music and loud people."

Now, I don't normally depend on YELP for accuracy - but, since this one agrees
with my take on the place .. Bv)= 

There were also several reviews from out-of-towners praising the BBQ.
Apparently they come from areas (like Utah) which are clewless about good Q. I
really miss Corky's. Currently our two best Rib-A-Que places are snatch and
grabbits like a taco truck. Get your food and go home to eat it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak w/Whiskey Sauce
 Categories: Beef, Booze, Chilies
      Yield: 4 Servings
 
      1 lb Sirloin steak; 2" thick
      1 tb Black peppercorns; coarse
           - crushed
      4 cl Garlic; minced, divided
    1/2 ts Coarse rock salt; divided
    1/4 lb Butter
      2 tb Onion; chopped
      2 tb Whiskey
      1 tb Worcestershire sauce
    1/2 ts Dry mustard powder
        ds Hot red pepper sauce
 
  Trim excess the fat from the steak(s). Press the crushed
  peppercorns and 1 of the minced garlic cloves into both
  sides of the steak and let stand at room temperature for 1
  hour.
  
  Heat a heavy iron skillet over high heat. Grease the hot
  skillet with a piece of fat from the steak. Toss in about
  half of the rock salt. Add the steak(s) and sear quickly on
  one side, then lift out. Add remaining salt to the skillet,
  then add the steak(s) to sear the other side. Reduce the
  heat to medium and cook the steak to desired doneness.
  Remove the steak(s) to a warm platter. Pour off any fat.
  
  In the same skillet, melt butter over low heat. Add the
  onion and remaining 2 to 3 garlic cloves. Cook slowly until
  soft. Stir in the whiskey, Worcestershire, mustard, and
  pepper sauce. Simmer for 1 to 2 minutes.
  
  Pour the sauce over steak and serve.
  
  Makes 2 servings.
  
  Recipe: Capt. Jack Dean, Company D, and his wife, Janie.
  
  From: David Pileggi
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Eat until the lips protrude. - Filipino Proverb
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)