Text 22722, 98 rader
Skriven 2015-01-09 05:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: oddities 33
===================
 ML> the mac & cheese was, aside from the pitcher of Yuengling,
 ML> the best part of the meal. 
 NB> Now that's sad.  Unless the mac & cheese was especially wonderful...

It was okay. The meat, what a disappointment. Someday
I will have to cook my own prime rib - it's been years
since I've had one to my exact specifications; even
at decent restaurants, such as the one the Shipps took
me to, the meat sits in the back precooked to a shade
(if you're lucky) more than rare and then gets warmed
up to order.

 ML> cotton batting. I ate most of the mac & cheese and the
 ML> beef fat and left most of the beef. Peculiar.
 NB> Oh, dear...

We left in a not so great mood.

 ML> The waitress apologized and said that they'd just had
 ML> the cook quit, and "she" (meaning I believe the owner)
 ML> was doing her best.
 NB> So did the cook quit before or after the order...??

Heh. The day before, they said.

 ML> SOW, I discovered yesterday that the time
 ML> needed to reheat a slice of scrapple (in Annie's nuker) is
 ML> 9 seconds. Less than 7 it's cold; more than 10 it wilts.
 NB> Not much of a window there, is it...

And that's for one slice. I tried two slices for 16 seconds,
but the additional water in the compartment meant that the
food had already sogged up.

 ML> - it turns out that in Williamsport they drop a giant baseball;
 ML> also, the bill came to an eye-popping $90 each]
 NB> Fancy prices for a fancy place on NYE, I guess... having venison soup
 NB> at Lydia's might not be all that fancy, but it was much more
 NB> affordable... (G)

Nor did I get a break for having been a guest chef
there the previous year.

 ML> Sounds good but likely out of a foodservice prepared food
 ML> catalogue.
 NB> Could be... dunno, though... that's been my one and only visit there,
 NB> at least so far..  :)
 
Before rehearsal the other day I went to this place called
Full Rack BBQ - used to be a titty bar, hence the name.

The waitress hadn't shown up, so the bartender had the front
of house all for himself, but it was clear he wasn't used to
the pressure: he could hardly mix drinks, he was so frazzled,
and it was 15 minutes before we got menus even, even though
he asked us to move from the dining area to the bar so he
could serve us faster.

Decent smoky smells from the back room.

I tried to order fatty brisket, which sent the guy on a field
trip to the kitchen to see if that was possible: of course not,
it came chopped and sauced already (and, thought I, out of a
foodservice boil-in-bag).

When the food showed up, it was decent - I got a half rack of
ribs that must have weighed in at a couple pounds, with almost
a pound of meat; it had a rub that was largely cayenne, which
I kind of like - very very different from the recipe I posted
last month. Came with sauce already on, but it was actually
kind of tangy and kind of spicy and not ketchupy at all. My
two side orders were onion rings (which was what reminded me
to put the report into this post) - nicely fried, thick rings
that were clearly from the same factory as those at the East
River Smokehouse, and rice, which was undercooked pilaf from
a somewhat worse factory.

Big portions, and I took a couple ribs and (waste not, want
not) the rice back on the plane.

Cactus pear margarita
cat: booze
servings: 1 big portion

2 oz silver tequila
1 oz Cointreau or Triple Sec
1 oz cactus pear syrup
1/2 oz fresh lime juice

Shake for 10 seconds with ice. Strain into a chilled
martini glass, then salt the rim and garnish with a
lime wedge.

Bobby Flay, Mesa Grill

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)