Text 17182, 66 rader
Skriven 2014-09-20 05:02:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Florida
===============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> "casual dining" restaurants named after the bonefish. IIRC they had
 DD> their beginnings in St. Petersburg/Clearwater (home of the newly wed
 DD> and nearly dead). Of course Clearwater is home to the #1 Hooters (where
 DD> I have been and enjoyed the clam chowder) and the wings were decent and
 DD> the beer was cold - all enhanced by the high jiggle factor wait staff.

 DS> I did not know those facts about either restaurant chain.  I do know
 DS> that there was a restaurant near St. Pete called the Kapok Tree that
 DS> had a sister restaurant somewhere in the MD area.  I think that one had
 DS> Peacock in the name -- but I think that both are long gone.

When I went to the #1 Hooters I didn't know that it was the "original". It was
just a shacky looking saloon on Gulf-to-Bay Boulevard. Right down the street
from the Hampton Inn where we were registered.
 
 DS> BTW, Gail and I were wed in St. Pete!

Proving out the "home of the newly wed and nearly dead". I don't recommend you
move there now - lest the second half of that aphorism get you.   Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hooters' Fried Pickles
 Categories: Appetisers, Snacks, Dairy, Chilies
      Yield: 4 servings

      2 qt Oil
     16 oz Jar dill pickle slices
      2 c  Buttermilk
      2 c  Whole wheat flour
      1 c  All-purpose flour
      2 ts Salt
      1 ts Paprika
    1/2 ts Cayenne pepper

  Heat the oil to 375oF/190oC in a large pot or use a deep
  fryer on high.

  Place the pickles in a medium bowl and cover with the
  buttermilk.

  Stir the flours, salt, paprika, and cayenne together in
  another bowl; mix well.

  Take about a handful of the pickles out of the buttermilk
  and dredge in the seasoned flour. Shake off the excess
  flour and place the coated pickles in the hot grease. Be
  careful not to place too many pickles into the hot grease,
  or the pickles wonAt fry up crisp.

  Fry the pickles until golden brown. Scoop them out with a
  slotted spoon and put them on the paper towels to drain.

  From: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

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