Text 31492, 176 rader
Skriven 2015-09-30 17:07:23 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31431 av NANCY BACKUS (1:123/140)
Ärende: Burger Bar was: sticky si                                [1]
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Hi Nancy,

 NB>  NB>> Yup...  ;)   Here 'tis...  We did go... It's an interesting
 NB> place...  NB>> you place your orders at the register, pay for them,
 NB> find a place to

 RH> A no frills place or does it have any sort of "ambiance" other than
 RH> maybe big screen tvs tuned to sports channels. (G)

 NB> It has somewhat of an upscale feel to the place... a mix of nice
 NB> booths, tables and tall tables, windows with blinds on them... the

Not quite your run of the mill chain burger place.

 NB> flat screen
 NB> tvs are up high, and mostly tuned to Food Network (and mostly

Sounds like some of the step above the average chain burger places I've
seen. Most tho, tend to keep sports on tv, not Food Network.


 NB> ignorable)...  We could probably pull tables together for our larger
 NB> 4th Sunday crowd (we had 8 this month, it could have been another one
 NB> or two besides)...  Not terribly noisy... and outside there are nice
 NB> tables
 NB> with shade umbrellas...  :)

Good for warm but not windy days. Definately not while things are
pollenating full force tho.

 RH> one's chosing. The one size fits all, like in every thing else, fits
 RH> only a small percentage of people.

 NB> Quite true... and there are enough allergies and intolerances that
 NB> it's nice to have the chance to try something close to the offer
 NB> instead of
 NB> just totally having to count it out...  :)

I'd have no trouble finding a lot that I could eat and keep a reasonable
carb level.

 NB>  NB>> either Tuscan fries (french fries with herb seasoning), salad or
 NB> soup,  NB>> or for an extra dollar zucchini fries, sweet potato fries

 RH> Could you get the zuchinni fries with the Tuscan seasoning?

 NB> That I don't know...  Probably depends on how much of the prep for
 NB> them is done ahead... one could always ask...  :)  But I'd suspect
 NB> not...

Doesn't hurt to ask.

 NB>  NB>> rings.  Also available were a number of interesting sandwiches,
 NB> have one of the  NB>> salads, entree size, instead of burgers or
 NB> sandwiches...  Baby kale  NB>> and Arugula salad, Grilled Cobb salad,
 NB> Caesar salad or Mediterranean  NB>> salad... to which one could add
 NB> chicken, salmon, or scallops, for a  NB>> sum... ;) Soups are also
 NB> available in an entree size, but it's "Chef's  NB>> Selection,
 NB> Inspired by the season", so I don't have any details on  NB>> them..
 NB> ;)

 RH> To be discovered on the next trip, I presume?

 NB> Possibly... especially if I think to ask... or someone else actually
 NB> gets that...  ;)  There's a lot of things that I might want to try out
 NB> for a next time...  ;)

A good place has enough of a variety that you will want to go back to
try more.

 RH> IOW, if you go thirsty, it's your own fault.

 NB> Absolutely....   :)

Water free, with a slice of lemon? Otherwise, my usual Diet Coke or for
Steve, unsweetened ice tea.

 NB>  NB>> I ordered the Maple Onion Bacon Burger, 1/2 pound beef burger,
 NB> aged  NB>> (white) cheddar, smoked bacon, maple onion jam, chipotle
 NB> aioli on a  NB>> toasted sesame brioche roll... [snip]   didn't taste
 NB> much
 NB>  NB>> maple, but the jam, actually more like a relish, was nice
 NB> enough...

 RH> Maple syrup? Maybe they should have used a different grade--a darker
 RH> variety with more taste.

 NB> Not sure what they used for the maple...  the Maple Onion jam, as I
 NB> said, was more of a relish... chopped onions in a sauce... and since
 NB> part of a sandwich, a little hard to be sure of the taste, even when
 NB> carefully deconstructed...  :)

From your descrip tion, I'd say they used a lighter grade of maple
syrup. The darker (some think they're lesser) grades have more lasting
flavor. They're not a lesser grade, just not as pretty as the light
amber.

 NB>  NB>> had it with the onion rings, and they were nicely done,
 NB> thick-cut  NB>> natural slices in a nice batter... probably done from
 NB> scratch there.  NB>> And, in the interests of proper tastings, I got
 NB> the chocolate shake,  NB>> too, which also was nicely done.  :)

 RH> Quality control--got to make sure it's there for all products. (G)

 NB> Something like that, anyway... ;)

Or, the "why not?" theory--it's there so why not give it a try? (G)


 NB>  NB>> Linda had a special-of-the-day sandwich, a crab cake on the
 NB> sesame  NB>> brioche roll, with some sort of aioli and fixings...  I
 NB> had a bit of  NB>> the crab cake, which had fallen from her roll, and
 NB> it was quite tasty,  NB>> and a good sized piece of real crab with not
 NB> a lot of filler to hold

 RH> If it's that good, I think I'd want it on a plate, with a fork. Don't
 RH> want the taste to be muted by bread.

 NB> I'd certainly consider having that one bun-less, or with the bun on
 NB> the side... it was a good-sized crab cake, too...

OK, no bun for me, not even on the side. Got to save room for dessert.

 NB>  NB>> together.  She had it with the Tuscan fries, which I also had a
 NB> taste  NB>> of... also nicely done..  :)  She started out by asking
 NB> for a box to  NB>> take home part, before even embarking on the

 RH> As a general rule, I split my entree before starting to eat it, and
 RH> sometimes even add to the take home part (from what I thought I'd eat
 RH> all of).

 NB> I don't usually, but I try to not order something too big... :)

I don't always know how big the entree is until it comes out. If it's
really big, I'll split off 2/3 or so to go; if moderate sized, I'll just
split it in half. Even then, I might add to it, especially if I've had a
salad before the entree has come out.

 NB>  NB>> the sandwich away at that point, but ended up talking herself
 NB> into  NB>> eating the whole thing after all (she wasn't going to be
 NB> going right  NB>> home and decided to worry about whether it would be
 NB> safe to try to  NB>> keep the crab unrefrigerated that long)...  She
 NB> instead packed away  NB>> most of the fries, and eventually (as we did
 NB> sit there and talk for  NB>> a while), went and got the ice cream that
 NB> she'd been going to save  NB>> the room for by only having half the
 NB> sandwich... :)  A small bowl of  NB>> Chocolate soft-serve custard
 NB> with crushed almonds on it... decent  NB>> size for just a small, I
 NB> had to ask her which size that was...  ;)

 RH> I'd have made sure I didn't eat the second half of the sandwich,
 RH> tempting as it might be, save the calories and carbs for the ice
 RH> cream. It's one of the "tricks" for keeping the diabetes in line but
 RH> still enjoying some of life's goodies.

 NB> She ended up hardly eating any of the fries, so she saved the calories
 NB> and carbs there...  :)

I'd have tried the fries but probably not had very many. Splitting an
order with Steve, giving him the much larger amount, and still not
eating the bun, would have helped also.

 NB>  NB>> Looks like it should work out pretty well for a 4th Sunday group


>> CONTINUED IN NEXT MESSAGE <<

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


... If you focus only on the thorns you will miss the beauty of the rose.

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