Text 3108, 64 rader
Skriven 2013-08-02 23:00:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3100 av Dave Drum (1:18/200.0)
Ärende: Re: Crossed fingers
===========================
 -=> On 08-02-13  07:47,  Dave Drum <=-
 -=> spoke to Ruth Haffly about Crossed fingers <=-

 DD> The newest Red Robin will open on August, 5 at 11 a.m.  To help
 <<SNIP>>
 DD> I do likes me burgers. And Dale has recommended them highly. I'd
 DD> probably go even without the charitable donation deal.

To be completely honest, we like their burgers but have found a better
place at a local (sort of) Ale house.  We were at Red Robin this week
because I got a free burger for my birthday month (sign up for their
loyalty club).  We can also recommend their fish & chips.  Four pieces
of good cod and all you can eat french fries (almost a steak fry).
If you want fish, I would definitely recommend that as opposed to their
mixed fried dinner which is two pieces of fish, some shrimp and
scallops.

I like their root beer float -- also endless refills if you can take it.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Drunken Chicken (Cajun Style)
 Categories: Cajun, Chicken, Grill
      Yield: 3 Servings
 
      1    Whole chicken
      2    To 3 ounces beer
      1 ts Liquid crab boil
      1 ts Liquid smoke
 
  This dish is so named by its author because it "gives the cook a
  chance to drink a beer.  You don't have to watch it."  Besides that,
  as the article says, the chicken soaks up the moisture as it steams
  over seasoned beer.
  
  Clean chicken and pat dry.  Mix remaining ingredients and pour
  into an empty aluminum drink can such as a beer or soft drink can.
  Place bottom cavity of chicken over the can so that the chicken is
  sitting up with legs (drumsticks!) just touching the grill (hysterical
  picture included in article; it looks like a chicken sitting on a can
  on the grill, to be honest, with about half of the can still visible).
  Place can with chicken directly over a hot charcoal fire.  Cover
  grill and cook for one hour and 20 minutes.  Do not open the grill
  during the cooking.  The result should be a very moist chicken.
  Several chickens can be cooked like this at one time.
  
  Option:  A handful of wt hickory chips can be placed over the coals
  after they are hot.
  
  Serves 3 to 4.
  
  Recipe by Royt H. Vortisch, Jr.,
  printed on 5/23/96 in the New Orleans
  Source: Times Picayune
  
  From: Michelle Bass                   Date: 05-29-96 Cooking MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:07:26, 02 Aug 2013
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