Text 3110, 101 rader
Skriven 2013-08-03 06:03:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Red Robin
=================
-=> Dale Shipp wrote to Dave Drum <=-

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

 DS> To be completely honest, we like their burgers but have found a better
 DS> place at a local (sort of) Ale house.  We were at Red Robin this week

We have Steak & Shake (my comparator burger - and hard to beat), an independent
called Wings, Etc. where the *smallest* burger is 1/2 lb and some other locals
which are quite good. So the bar is set pretty high for them.

 DS> because I got a free burger for my birthday month (sign up for their
 DS> loyalty club).  We can also recommend their fish & chips.  Four pieces
 DS> of good cod and all you can eat french fries (almost a steak fry).
 DS> If you want fish, I would definitely recommend that as opposed to their
 DS> mixed fried dinner which is two pieces of fish, some shrimp and
 DS> scallops.

Fish & chips is another favourite. I enjoyed Captain D's when it was around, I
quite like Long John's even if their presence has shrunk.
 
 DS> I like their root beer float -- also endless refills if you can take
 DS> it.

Another favourite - but, one not indulged because of the diabetes. Also Black
Cow milkshakes - which are Root Beer milkshakes ... I like those about as well
as Peach Milkshakes.

I'll probably give the local Red Robin a try at lunch time on Wednesday next,
after my cardiac stress test - hopefully the final hurdle before being cleared
to have my gall bladder yanked.

Looking at their on-line menu I see they have a clam chowder which Sacerdote
would recognise as chowder. Have you tried it? Is it as good as HoJo's?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lundy's Brooklyn Red (or Manhattan Clam Chowder)
 Categories: Seafood, Soups, Vegetables
      Yield: 8 Servings
 
      4 lb Quahog clams
           +=OR=+
      6 lb Cherrystone clams
      2 tb Butter
      2 lg Onions; in large dice
      2    Carrots; in large dice
      2    Ribs celery; in large dice
      2 cl Garlic; minced
      1    Bay leaf
      3 md Potatoes; peeled, in lg dice
     28 oz Can whole peeled tomatoes
      1 ts Tomato paste
  1 1/2 ts Dry thyme
  1 1/2 ts Dry oregano
           Fresh ground black pepper
           Salt (opt)
 
  Like all chowders, this one tastes better made a day ahead
  of time. This is a classic that combines clams, fresh clam
  broth, tomatoes, potatoes, vegetables, and herbs.
  
  Scrub the clams well to remove any external debris. Place
  the clams in a large pot with 8 cups water. Place over high
  heat and bring to a boil. Reduce the heat and cook until
  the clams just open, about 5 minutes. Remove from the heat
  and strain the broth into a large bowl and set aside.
  Separate the clams from their shells. Coarsely chop the
  clams and set aside; discard the shells.
  
  Clean any sand from the bottom of the pot. Heat the butter
  over a moderately low heat. Add the onions and cook,
  stirring frequently to prevent browning, about 8 minutes,
  or until soft. Add the carrots, celery, garlic, bay leaf,
  potatoes, tomatoes, tomato paste, thyme, oregano and
  pepper, and stir to mix. Add the reserved clam broth into
  the pot and bring to a boil over high heat. Reduce the
  heat to moderate and cook, uncovered, for 30 to 40 minutes.
  Add the clams and cook another 10 minutes, or until the
  potatoes are tender.
  
  Taste for seasoning and serve piping hot.
  
  Recipe from: Lundy's by Robert Cornfield, Kathy Gunst
  
  Serves 8
  
  Meal Master Format by Dave Drum - 05 December 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

... No, I don't take soup. You can't build a meal on a lake. - Elsie de Wolfe
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)