Text 26634, 128 rader
Skriven 2015-05-01 23:00:50 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26538 av MICHAEL LOO (1:123/140)
Ärende: pickity nickity 590                                      [1]
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Hi Michael,

 ML> And as I recall from my limited experience with southeast
 ML> North Carolina, there may also be vinegar shakers out on
 ML> the tables.

That, and usually Texas Pete, made in Winston-Salem.

 ML> Which is why when I connect through Texas, I sometimes take
 ML> a day or two out to get some proper beef, whereas when I
 ML> connect through North Carolina, I run through as fast as
 ML> possible. I like pork, as you know, but for bbq, beef is it
 ML> for me.

 ML> There's a Brookwood in the Charlotte aiport, in the long
 ML> corridor between piers B and C. The food is not very good

I believe I've tried it a time or two, and not been that impressed.

 ML> - the best things I had there were the fried dill pickle
 ML> and the fried okra; also the Brunswick stew was acceptable

I don't recall the fried pickle or okra on the menu, but it has been a
while since I was there. I know we had a change of planes/wait a few
times in the early 2000s in Charlott,e but not recently.

 ML> if you took the hot pepper shaker to it. When in Charlotte
 ML> I go to Bojangles, where two chicken thighs cost nearly $8

We found Popeye's at Truckstops of America, both on our way to Florida
and on our way north so stopped there. We like Popeye's better than
Bojangles.


 ML> - but that's cheaper than the Admiral's Club, which I no
 ML> longer have free access to unless I'm traveling with Lilli,
 ML> and I've never been to someplace as mundane as Charlotte
 ML> with her. We are going to take the 2nd and 3rd flights of
 ML> the American 787 in a week: I couldn't afford the price
 ML> for the inaugural, which after the press and VIP seats went
 ML> was selling for something like $600 for coach for Dallas
 ML> to Chicago one way. The return flight of the equipment,
 ML> still I presume somewhat gala, was only $300ish, almost
 ML> worth it, but then of course there was the issue of paying
 ML> to get out of Dallas. I got that second flight with an
 ML> added connection to Shreveport plus return the next day for
 ML> $240-odd total. So we're going someplace as mundane as
 ML> Shreveport.

It'll be miles, segments, points, etc even tho they won't have anything
in the line of food. You'll just have to settle for whatever you can get
in the airports. (G)

 ML> Spoiled meat is seldom if ever actually sour the way
 ML> other things get.
 RH> No, but he didn't know about eastern NC bbq. He's been educated about
 RH> it, but still doesn't care for it.

 ML> I can understand not caring for it, and frankly in my old
 ML> age and especially since the prediabetes became diabetes,
 ML> tarter foods don't appeal to me very much at all any more.

No tarter sauce? (G)


 ML> Sometimes there are menu options that can either be tweaked
 ML> or that expressly allow for meat only; plus some places
 ML> allow you to order from the takeout menu and eat in.
 RH> I'll more likely have some sides with it, usually potato salad and
 RH> either brunswick stew or cole slaw.

 ML> Tomorrow dinner we're going to Jack Stack, where on two
 ML> occasions (out of, say, ten) I have ordered a pound of
 ML> fatty brisket, which is on the takeout menu but not the
 ML> dining room menu, and once I got the pound, charged up
 ML> at the takeout price, and once I got 1/3 to 1/2 lb, i.e.
 ML> the regular dinner serving, and no sides, and was charged
 ML> the regular dinner price. I know that earlier in this
 ML> packet I said we were going to No-longer-Oklahoma Joe's,
 ML> but in fact that's going to be Saturday.

On aother bbq circuit now?

 RH> see in parks. It makes me wonder now, was it actually chicken or were
 RH> they told it was, to hold off possible a squeamish reaction/bad
 RH> review?

 ML> Hard to say - they didn't offer a photograph in their review.

Possibly intentionally?


 ML> attitude - I had an order of spicy Szechwan noodles at
 ML> one place once and found small mammal vertebrae in it
 ML> and could hardly finish my dish, plus I never went back
 ML> to that particular place. If I could have been convinced
 ML> that these were merely squirrel, I might have enjoyed
 ML> the meal more.
 RH> But was there supposed to be meat in with the noodles? That, in itself
 RH> would give pause; if no meat was expected, then why were there bones
 RH> in the noodles? Depending on the location (country, city or ruralarea,
 RH> etc), it would make you wonder what kind of meat was used.

 ML> It's supposed to have ground pork (in the nonvegetarian
 ML> version). Last I checked pigs didn't have tiny little
 ML> vertebrae. The most plausible explanation would be that
 ML> some small vermin got in the stockpot and some kitchen
 ML> drone on drugs just ladled the stock into the sauce
 ML> without looking. Creeps me out thinking about it, even
 ML> if I'd gladly eat sanitarily butchered filet of rodent.

I'd have quit eating it and let the waiter know there was a bit of a
problem. Sounds like the kitchen was less than sparkling clean.



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Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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