Text 26890, 129 rader
Skriven 2015-05-10 21:36:39 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26866 av MICHAEL LOO (1:123/140)
Ärende: pickity nickity 631
===========================
Hi Michael,

 ML> I'm no great fan of Texas, but I think Texas Pete is a calumny
 ML> against that state. Nasty stuff.
 RH> I don't use it but see it on a good number of restaurant tables. Some
 RH> people undoubltedly like the stuff.

 ML> It's not hotter than a proper Texas chili before I add
 ML> the cayenne, and it's got starchy filler. Most of the time
 ML> I figure, culinarily at least, different strokes, but I have
 ML> distinct expectations of Texas (some good and some not).

When I make chili, the heat comes from fresh and dried (powdered)
peppers, not a bottle of vinegar based whatevers.


 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.
 RH> Better'n a McD burger tho.

 ML> I didn't think so, though the fried pickles and fried okra
 ML> were okay.

I'm not much of a burger eater, especially from big chains. I would have
probably liked the okra and pickles tho.


 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.
 RH> It's not our favorite chicken place, by a long shot.

 ML> I am interested by the variability of standards in the
 ML> fast-chicken business. A pleasant surprise was Church's.

Years ago, when we lived down on the coast, we tried Church's. Found
them not bad but now they're either hard to find or in a part of town
I'd rather not frequent. We were, however, surprised to find the chicken
came with a pickled jalapeno pepper but since we weren't "into heat" at
the time, we declined it.


 RH> The motel we stayed at had a free breakfast so we got yogurt and hot
 RH> drinks (coffee for Steve, tea for me) to go with them.

 ML> For most, free breakfast is a blessing; as I don't care for
 ML> the meal, it's a burden, as my rate is subsidizing breakfast
 ML> for the others. Further, my standard roommates, Rosemary,
 ML> Lilli, and Swisher, all want to take advantage of the freeness.
 ML> Swisher has actually been known to pay for breakfast.

We get something, not always a big breakfast. It helps keep my blood
sugar steady; I don't want a big drop (and me dropping to the floor)
from a super low glucose level.


 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> Well, it turns out that in Dallas they don't have the top wines,
 ML> or if they do, they are in a secret location. My expectations were
 ML> based on reports from the San Francisco lounge. Here, the wines
 ML> were just a notch or two superior to what you get at the regular
 ML> airport lounges, which is a notch above what you get at the
 ML> bars in the public area. It also turns out that in Shreveport,
 ML> the Blind Tiger, highly recommended on the Internet and by our
 ML> driver, had decent Lousiana food but out of a commissary (in fact
 ML> identical to what you get at Pappadeaux, i.e., good but in no way
 ML> creative or individual), and the burger, also said to be the
 ML> best in town, came out almost crispy, though requested medium-rare.

So, not the top notch wining and dining you were expecting but not the
bottom of the barrel scrapings either. Was the flight worth it? I caught
just a bit about it on the news the other day, but not the full story.
It was a short segment, made shorter because of the nasty weather, both
out west and expected here. BTW, we just got some rain from Ana, and not
a lot of that.

 ML> that I could only dream of tasting, now that I am not in
 ML> Nicholas's circle.
 RH> Is Nicholas still around or did he pass away?

 ML> Still urgently awaiting a kidney transplant - last time he went in
 ML> he was first in line but had to miss out owing to some other
 ML> complication.

Doesn't sound good, hopefully he can get the complications cleared up
and get a kidney.


 ML> I would be disinclined to cross the staff in some of the
 ML> Chinese restaurants.
 RH> Don't want to be confronted with someone wielding a cleaver?

 ML> Precisely.

Good thinking. (G)


 ML> Curried cauliflower soup
 ML> categories: singaporean, vegetarian
 ML> feeds: 4 to 6

 ML> 12 c cauliflower florets
 ML> 1 potato, diced
 ML> 2 Tb butter
 ML> 1 lg yellow onion, diced
 ML> 4 ts curry powder
 ML> 1 ts cumin
 ML> 4 to 5 c vegetable stock

That sounds much better than a cauliflower pizza crust. (G)

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


... ... Life is what happens to you while you're busy making other plans-J.
Lennon

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