Text 12500, 60 rader
Skriven 2014-04-23 07:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: high steaks 536
=======================
 ML> was a limited run of dark Almond Joy once, and I had one,
 ML> but that's consigned to fond memory, same as dark Barque
 ML> Sarah.
 RH> Seems like you find something good, then it doesn't stay around.

Ain't it the truth. Either the cost of the ingredients is too
high or the short production didn't garner enough interest;
plus I've had to come to the realization that my tastes tend
to be caviary to the million.

 RH> As long as we remember to let the wait person know of our special
 RH> orders, we're good. I usually ask for a salad and baked potato as my
 RH> sides, eating all of the salad but quite often taking half of the
 RH> potato home (as well as some of the meat) for another meal.

At TR, when I order a real steak (i.e., something bigger
than the early bird special) I often take back some of the
meat for a snack or lunch. My sides of chili and chili
generally get downed first, as they don't keep so well.
Perennial note to self: don't forget to nix the cheese and
sour cream.

 RH> BTW, regarding UDD's remark about my having cardiac arrest at the one
 RH> bbq place you went to--I'd just peruse the menu and order something
 RH> unsauced, unrubbed, with some sauce on the side.

Fat chance at this joint. It's not called Sugarfire for nothing, as
they apply those two ingredients to pretty much everything. The good
thing, though, is as with real Q places, all sauces are on the side.

 ML> I don't tend to mind cleanup, and if I did the cooking on
 ML> the grill out front, all I'd have to do is scrape the grate
 ML> with a metal brush and everything'll be fine.
 RH> OTOH, I find it enjoyable sometimes to have the clean up done for me

Yeah, of course. I too like to sleep in, twiddle my thumbs,
do plenty of nothing. But even more I like to make sure my
own standards of cleanliness are adhered to (this doesn't
necessarily mean more cleanliness, just different).

---------- Recipe via Meal-Master (tm) v8.00

      Title: Eggs Baked in Sour Cream
 Categories: Cheese/eggs, English, NSFM
      Yield: 4 servings

  1 3/4 c  Sour cream                        1/2 c  Dry bread crumbs
    1/4 c  Butter                              6 ea Eggs
      1 x  Parmesan cheese, grated

  In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the
  butter. Slide raw eggs into this. Cover with remainder of ingredients and
  sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or
  until eggs set, at 350 degrees. Mrs. James Olfson

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)