Text 22771, 109 rader
Skriven 2015-01-10 18:39:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: oddities 33
=======================
-=> Quoting Michael Loo to Nancy Backus on 01-09-15  05:42 <=-

 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...
 ML> It was okay. The meat, what a disappointment.

One does expect better of an advertised special... :)

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

One might think that the kitchen would precook only to a shade (or less)
short of rare, or at least have one roast at that point... Not everybody
wants their prime rib well-done... ;)  But, knowing typical kitchen
think, yeah, it probably would take doing it yourself to get it right.
 
 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...
 ML> We left in a not so great mood.

No surprise there.
 
 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...??
 ML> Heh. The day before, they said.

Indeed.  One does wonder, though, if they'd been having similar problems
satisfiying orders properly before your party showed up... maybe nobody
before you guys had ordered it rare, perhaps...  (Any color, as long as
it's black, comes to mind... [g])
 
 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...
 ML> And that's for one slice. I tried two slices for 16 seconds,
 ML> but the additional water in the compartment meant that the
 ML> food had already sogged up.

Another experiment should start with the two slices, I guess... ;)  And
maybe at, oh, 13, 14 seconds to start...  :)
 
 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
 NB>> soup at Lydia's might not be all that fancy, but it was much more
 NB>> affordable... (G)
 ML> Nor did I get a break for having been a guest chef
 ML> there the previous year.

Sigh...  no perks at all...  ;)
 
 ML> Before rehearsal the other day I went to this place called
 ML> Full Rack BBQ - used to be a titty bar, hence the name.
 ML> The waitress hadn't shown up, so the bartender had the front
 ML> of house all for himself, but it was clear he wasn't used to
 ML> the pressure: he could hardly mix drinks, he was so frazzled,
 ML> and it was 15 minutes before we got menus even, even though
 ML> he asked us to move from the dining area to the bar so he
 ML> could serve us faster.

Was it terribly busy...?  Tough thing for him, though, to have to do
unaccustomed double duty... 

 ML> Decent smoky smells from the back room.

Promising... ;)

 ML> I tried to order fatty brisket, which sent the guy on a field
 ML> trip to the kitchen to see if that was possible: of course not,
 ML> it came chopped and sauced already (and, thought I, out of a
 ML> foodservice boil-in-bag).
 ML> When the food showed up, it was decent - I got a half rack of
 ML> ribs that must have weighed in at a couple pounds, with almost
 ML> a pound of meat; it had a rub that was largely cayenne, which
 ML> I kind of like - very very different from the recipe I posted
 ML> last month. Came with sauce already on, but it was actually
 ML> kind of tangy and kind of spicy and not ketchupy at all.

Not bad, then...  :)

 ML> My two side orders were onion rings (which was what reminded me
 ML> to put the report into this post) - nicely fried, thick rings
 ML> that were clearly from the same factory as those at the East
 ML> River Smokehouse, and rice, which was undercooked pilaf from
 ML> a somewhat worse factory.

Two out of three isn't bad... (G)

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

So at least the rice was edible, of sorts... ;)

ttyl        neb

... Yes, but you're taking the universe out of context.

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