Text 26803, 104 rader
Skriven 2015-05-07 20:12:15 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26717 av MICHAEL LOO (1:123/140)
Ärende: pickity nickity 611
===========================
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.
 RH> That, and usually Texas Pete, made in Winston-Salem.

 ML> I'm no great fan of Texas, but I think Texas Pete is a calumny
 ML> against that state. Nasty stuff.

I don't use it but see it on a good number of restaurant tables. Some
people undoubltedly like the stuff.


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

 ML> Wowsy food.

Better'n a McD burger tho.


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

 ML> If there were a Popeye's at CLT, I'd be there in a heartbeat.
 ML> To me, Bojangles is the best of a bad lot.

It's not our favorite chicken place, by a long shot. The Popeye's we
stopped at on our way north was featuring a 5 piece box for something
like $9 and change, with 2 sides and 2 biscuits. We got 3 pieces of
spicy, dark and 2 mild, white with cole slaw and onion rings. We had 2
pieces of chicken each and the sides, saved the biscuits and one thigh
to make chicken biscuits as part of our breakfast the next morning. The
motel we stayed at had a free breakfast so we got yogurt and hot drinks
(coffee for Steve, tea for me) to go with them.

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

 ML> Actually, there is a reputable Cajun place in Shreveport that
 ML> I;m thinking of hitting, plus Lilli has access to the Centurion
 ML> Lounge in Dallas, where they pour out of $100 bottles of wine
 ML> that I could only dream of tasting, now that I am not in
 ML> Nicholas's circle.

Is Nicholas still around or did he pass away?  I know a while ago you
mentioned seeing him and that his health was not very good at the time.

 ML> tarter foods don't appeal to me very much at all any more.
 RH> No tarter sauce? (G)

 ML> Nope, neither tarter nor tartar. I do like beef tartare, though.

Steve likes it too; a friend in Berlin introduced him to it. I'd rather
have my beef cooked a bit.


 RH> On aother bbq circuit now?

 ML> Yep - envy-inducing report to follow.

Not envy, just drooling.

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

 ML> I would be disinclined to cross the staff in some of the
 ML> Chinese restaurants.

Don't want to be confronted with someone wielding a cleaver?


 >> CONTINUED IN NEXT MESSAGE <<

 ML> Oddly, I didn't see the next message.

Yours had just the bottom signature/origin lines for the second message;
it looks like I forgot to delete the above line when I read the mail.


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


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)