Text 2677, 86 rader
Skriven 2013-07-21 10:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: picnic restos 900
=========================
Maxie's

 ML> it was right near the kitchen and pretty darn hot. I think
 ML> perhaps we were foolish not to explore other seating options,
 NB> They pulled together tables to make it a 6-seater...  The table at my
 NB> end was slightly shorter than the other two tables.  I think most
 NB> people were getting seated in the semi-open or the open-air sections...
 NB> possibly a better option than where we were, given the heat...

I actually thought we'd have done well to move out into the
open, which would have made us more noticeable, as well, so
maybe we wouldn't have had to wait so long for our food.

 NB> It was a minor disappointment, as last year, when Ron got the same, it
 NB> had been more Marylandish, not so much filler...

Filler isn't the only thing that Marylands a cake. The origin
of the meat is important, though at G&M, Timbuktu, and the
other famous places, lately it has been of Virginia and farther
origin (a lot from Venezuela now, whose crab, though tasty
enough, is less tasty owing to the quickness of growth out in
the tropics). A real Maryland cake has scanty filler, scanty
vegetables if any, and is seasoned lightly with mustard and Old
Bay, not much else. Nothing complicated about it except at the
end of the month when the bean counter tries to balance the books.

   I got it hoping for
 NB> what had been reported to be reasonably authentic.  Despite the
 NB> filler, though, it did taste good... just not as crabby as hoped for. 

I tend to overreact by predicting imminent doom in such cases
- bean counter in the kitchen, your goose is cooked. This makes
me more crabby than hoped for, and I'm glad I didn't order a
crabcake to go with my fried green tomatoes (a combination well
enshrined in Creole tradition).

Official BBQ

 ML> They split a Coke; for the same price I got a Reading Draft
 ML> creamy red birch beer, a local product that is pretty good.
 NB> Was the birch beer a beer or a soda...?  I've had a rootbeer-like soda
 NB> called a birch beer, which is quite nice, but it sounds as though that
 NB> might have been an actual beer...?

No, a soft drink, the only Reading product in the machine; there
were several others in a cooler by the register at substantially
higher prices. One good thing about the machine was free refills,
so I got all the birch beer I could guzzle for two bucks or so.

 ML> The GPS seemed initially to be a little confused by our being
 ML> in a parking lot, but soon with the aid of Dale's taking the
 ML> bull by the horns and turning on the right road it and we were
 ML> back on track.
 NB> Those silly GPSes...  ;)

It is vaguely amusing when you see the car dancing around the
screen.

Here's a restaurant recipe. I think it has way, way too much
filler, but that's what happens.

MARYLAND CRAB CAKES
cat: main
servings: 6

1 lb Maryland crabmeat (fresh or pasteurized)
1 c cracker crumbs or bread crumbs
2 eggs (or 1 large)
1 c mayonnaise
1 ts seafood seasoning
ts white pepper
2 ts Worcestershire sauce
1 ts dry mustard

Carefully remove all cartilage from crabmeat. In a bowl, mix
eggs, mayonnaise, seafood seasoning, white pepper,
Worcestershire sauce, and mustard. Add crabmeat; mix evenly
and gently. Add cracker crumbs evenly. Shape into 6 cakes.
Deep fry in oil at 350F for 2 to 3 min until golden brown
or saute in a frying pan with a little oil for 5 min a side.

Source: Cantler's, Annapolis

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