Text 37348, 149 rader
Skriven 2013-05-28 16:18:17 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: saving dough 604                                         [1]
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Hi Michael,

 RH> That wasn't going to be your post music career?

 ML> Har.

I presume you saw that my tongue was planted in my cheek when I asked
that question.


 ML> There's a way for the restaurant to economize - offer pasta
 ML> or salad, whereas full-serve places give you both, plus the
 ML> bread basket at no additional charge.
 RH> I've noticed.

 ML> The business being a low-margin one, every bit helps, plus the
 ML> procedure cuts down on waste.

Yes, because at a lot of places we ignore the bread basket. Eating low
carb (not only us, but so many that do the Atkins or other diets) has
really put a dent into the amount of bread consumed, even if it is
"free" as part of the meal.

 RH> Last time I had something similar it was at Alfano's
 RH> in Rochester but the chicken was coated with a bread crumb & parmesan
 RH> cheese mix. It was good; I think the bread is what's needed to bring
 RH> out the full taste of the sauce.

 ML> I don't feel that way at all, never did, but I'm more
 ML> adamant about that the lower-carb I go.

In this case, it was the missing factor. The chicken and sauce were good
but just needed a bit of something more to bring out the full taste of
the sauce, and the bread did so.


 ML> There's cheese in that salad, right? I don't eat salad all
 ML> that often and tend to forget to ask if there's cheese on it.
 RH> OTOH, salad is one of my regular requests for a side and I don't mind
 RH> the cheese at all.

 ML> I don't feel that way at all. Obviously.

Obviously, but I don't have the same issues with cheese as you do.


 RH> I've never had the TR chili; I think Steve has a few times and found
 RH> it to be lacking, as comapred to mine.

 ML> There's good chili and there's really good chili. But for me
 ML> to order it, it doesn't have to be better than yours or mine,
 ML> just better than cole slaw, steamed broccoli, potato salad,
 ML> and the like.

My choice of sides depends on what's offered, my choice of entree and
whatever may look especially good. At TR I generally go for a salad &
baked potato but at a bbq place I'll ask for cole slaw and potato salad.
I've had some really good cole slaw and potato salad, some really bad of
each and a lot of so-so. At a place like Ruby Tuesday's, the steamed
broccoli might be one of my sides. OTOH, Steve usually goes for the
sweet potato and either beans or chili at bbq or TR type places, and
like me, the broccoli at a place like RT. He knows that the chili won't
be like mine but I think he's set mine as a pretty high standard. (G)


 RH> I think I'd go for a chili like that with steak but if I were having
 RH> it as a meal, then maybe chili with beans. Either way it needs to be
 RH> served over rice, with cheese or sour cream IMO.

 ML> I don't feel that way at all. For me beans, cheese, sour cream
 ML> detract from the experience as much as they enhance it for you.
 ML> Rice I sometimes make an exception for, but mostly when I'm poor.

If I'm having chili as a meal, I'll go for all of the above. As a side,
the cheese or sour cream, either together or individually, is sufficient
as enhancement.


 ML> I checked out as soon as I discovered the problem (at 3 am)
 ML> and walked to the airport then, kind of spooky, actually.
 RH> Easier for you to do it than me, especially at that hour of the
 RH> morning.

 ML> An old lady trying to get from the airport to Crystal City in
 ML> the evening early this month, using some of the paths I used,
 ML> was found dead the next day, cause of death unknown. She did
 ML> have some kind of dementia, but it's still weird and unsettling.

Creepy!

 ML> when I discovered an ever-so-slight whiff of Absorbine, Jr.
 ML> (not enough to cause a big stink at the front desk or in the
 ML> room) on my sheets at the Radisson, which as it's just a block
 ML> from the Sheraton, probably uses the same laundry service.
 RH> Sounds (or smells) suspicious, something in the water?

 ML> I doubt the water, but maybe a notably and repeatedly careless
 ML> employee, maybe some other source of contamination.

Probably some other source of contamination, but not worth the time or
effort to figure out the source.

 ML> came up to me and said, the usual? which was a corned beef
 ML> brisket on light rye extra fatty and a black cherry soda. Yeah.
 RH> Make mine not quite so fatty and change the black cherry to diet Coke.
 RH> Hopefully the sandwich was spread with some good brown mustard and
 RH> there was a kosher dill pickle on the side.

 ML> Various mustards and a pickle bowl on the side - half-sours,
 ML> full sour dills, and green tomatoes. Last time I think they

Sounds like you did well there.

 ML> were not so generous and served two unfull bowls to a long
 ML> table of 12 or so.

Cheaping out, usually the first sign of a place going downhill. The one
bbq place in town that was so good when it first opened cheaped out on
the sides over out next few visits. Drove by the other day & looked like
it had closed.

 RH> So many of these look like they could be compiled into a "Cooking for
 RH> Dummies" type book (G)

 ML> I think the Dummies series actually strives to provide information.

OK, then "Dummies Cooking"?


 ML>       Title: About Jams  Jellies & Preserves
 ML>  Categories: Jam/jelly, Information
 ML>       Yield: 1 Text file


I've been making jams & preserves, and a few jellies, for years. They
usually come out good but when I experimented with low methoxol pectin I
had problems. The jams just didn't "jam" (thicken) up properly so I went
back to regular pectin.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)