Text 8123, 79 rader
Skriven 2011-03-09 05:07:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Fishy Fast Food
=======================
Ruth Haffly Said to Dave Drum about Fishy Fast Food

RH>  DD> Roasted Almost Beef, You See) And their fries suck, too.

RH> We were at one the other day while we were doing some run around.
RH> Had some coupons so got our meal for under $10. Both of us got the
RH> regular RB sandwich; they're touting a 3 pepper sauce so I got a
RH> mini cup of that for Steve and the horsy sauce for me. Both of us
RH> got side salads instead of fries. I tasted a bit of Steve's sauce;
RH> didn't (IMO) taste much different than their regular bbq sauce. The
RH> salads were fresher than any other fast food chain we've had them
RH> at. but yes, I agree, overall, ARBY'S isn't what it used to be, nor
RH> is the Hardee's roast beef sandwich. That's why most of the time I
RH> go with chicken. Oh, and ARBY'S had pepsi, not Coke, another
RH> negative in my book. (G)

I remember back when Hardee's bought the Roy Rogers Roast Beef operation 
for their roast beef and the chicken recipe. But, they were doing *real* 
chunks of oven roasted beef, sliced before your eyes with a really 
spiffy auto-tome slicer that shut itself down when the scale used for 
portion control was satisfied. They sold a lot of those sammiches. And 
quite a number to me. Now, the local Hardee's don't even offer roast 
beast sarnies, nor fried chicken. They do, however, offer the Big Chef 
as used to be made at Burger Chef.

I don't do Pepsi with the exception of Diet Sierra Mist - and one diet 
lemon-lime 7Up clone tastes much like any other.  Bv)=  My preference in 
lemon-lime carbonated soda is still with Bubble-Up. But, it's hard to 
find.

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

      Title: Marinated Tiger Shrimp w/Lemon & Lime
 Categories: Seafood, Citrus, Vegetables, Breads
      Yield: 4 servings

      2 lb Raw Tiger shrimp; peeled,
           - deveined
    3/4 c  Cider vinegar
      2    Limes; juiced
      4    Scallions; rough chopped
      1 tb Fresh cilantro leaves; torn
      2    Red onions; sliced fine
           Salt & pepper

MMMMM-------------------------TO SERVE------------------------------
      1    Lemon; in wedges
      1    Lime; in wedges
           Toasted brioche bread
 
  Cook the shrimp in a large saucepan of boiling salted water
  for a few minutes until they turn pink. Drain and place in a
  bowl. Pour over the vinegar and lime juice, and add the
  remaining ingredients.
 
  Chill for 2 hours or overnight. Serve with the lime and/or
  lemon wedges, and toasted brioche.
 
  "CIDER VINEGAR gives a special zing, and marries well with
  the lemon, lime, and the fresh taste of cilantro."

  Source: Clare Gordon-Smith (1996) Basic Flavorings: Vinegar
  (Courage Books).

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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