Text 24562, 75 rader
Skriven 2015-03-05 21:39:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: bevo 297
====================
-=> Quoting Michael Loo to Nancy Backus on 03-02-15  10:05 <=-

 NB>> It's been a winter for record-breakers...  We've had a number of low
 NB>> records broken here, in the last few weeks... probably Boston's snow
 NB>> record will be broken, too...  :)
 ML> No doubt I will be there when it happens - heading there
 ML> tomorrow and spending most of March there. 

So is it broken yet...?  You have your big concert coming up... are
there other concerts scheduled too...? 

 ML>> Report to follow. This became a meat orgy embedded in a mileage
 ML>> run (with detours) that was mostly enjoyable and rather costly.
 NB>> At least it was mostly enjoyable... ;)  Report read and enjoyed.  :)
 ML> More to come! I'm now mulling over the possibility of
 ML> having one farewell brisket meal in the next hour - though
 ML> the Salt Lick here is pretty subpar.

And did you have the farewell meal in the subpar place, or decide to
leave on a higher note...  ;)
 
 ML>> nowhere so fine as before; still my favorite of the group. One
 ML>> problem was that in the past I've gotten thick cuts from the
 ML>> small end; this time the offering was a thinner cut from the
 ML>> big end - the issue being that it's harder to get a good sear
 ML>> on the outside of a thin steak if you want the middle to stay
 ML>> jiggly red or close to it. Also, there's more surface area, and
 ML>> that means more steak seasoning, which means more salt and more
 ML>> distraction. So - not enough outside color, too much outside
 ML>> saltiness. Still the best of the lot. 
 ML> Next time I will inquire about the possibility of specifying the
 ML> thickness of the steak.

That could be a good idea... :)
 
 NB>> Never really thought about it before, but that makes a lot of sense...
 NB>> and probably why my most recent TR steak was more satisfying... being
 NB>> a nice chunk instead of a flat, so more red inside, nice outside color,
 NB>> and not overly salty...  :)  Thanks for the explanation... :)
 ML> The 6- and 8-oz TR offerings are cut into blocky chunks of
 ML> a reasonable thickness. I think this the most sensible course.

I had the 6-oz.  When we left, I noted that in the "pick-your-own-steak"
case there were a couple like the one I had, and a number more that were
flatter and thus larger circumference... these in the 6-oz section...
 
 ML>> sides as usual chili and chili, one served as an appetizer, the
 ML>> other with the meal. This time I remembered to tell them to hold
 ML>> the cheese. The chili at this location has no beans! so it is
 ML>> closer to my ideal, though it too is light on the heat. Also
 ML>> the chili meat is less gristly, which many would welcome (not
 ML>> myself, of course). 
 NB>> The chili we had at TR was also bean-less... the waitress made a point
 NB>> of telling us so..

 ML> Since I wrote that, I went to a Boston-area TR, which offered
 ML> chili with considerable beans. 

Isn't Boston called Bean Town, after all...?  ;)

 ML> Here I asked for some cayenne, and the willing but uninformed
 ML> waitress said, we have some Cajun seasoning, will that do?
 ML> She was emphatically disabused of that idea and eventually
 ML> came up with a salad dressing cup with about 3 Tb of cayenne
 ML> in it. I used most of it, and it helped a lot.

Good that she finally got it... and that it was sufficient...  :)

ttyl      neb

... If you want your boomerang to come back, throw it first...!

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