Text 31949, 104 rader
Skriven 2015-10-13 04:49:00 av Dave Drum (90127.cooks)
  Kommentar till text 31938 av Dale Shipp (1:261/1466.0)
Ärende: Re: New item at Red Robin
=================================
-=> Dale Shipp wrote to All <=-

 DS> As we have said before, Red Robin is one of the chains that we often go
 DS> back too.  Their hamburgers are not the best in the area.  That honor
 DS> goes to Olney Ale house which is 30 minutes away versus 10 minutes.
 DS> But their fish & chips is as good as we have had any place on this side
 DS> of the Atlantic.

We finally got a Red Robin here. I like their burgers as well as Smash Burger,
better than Five Guys (which we recently acquired) and not as well as Dublin
Pub. But the service is better than at any of those places and the ambiance is
nicer than all but Dublin Pub - and it's on par there. That being said - the
burgers are pretty darned good.

We used to have a Captain D's (like Long John Sliver's) which, with parent
company, Shoney's, had better Fish & Chips than what I have had at Red Robin
.... and that's not a slam at Red Robin. And Captain D's had an AYCE once a
week on the fish.

 DS> Of course the fact that they give us a free hamburger on both of our
 DS> birthdays helps :-}}

Dang! I missed something. Have to sign before up before my next Jack Benny
anniversary.

 DS> We were there last week to get Gail's birthday burger.  They had a new
 DS> menu item -- poutine.  From the picture and description it sounded
 DS> pretty decent.  We did not try it at the time, but may in the future.
 DS> Given our current eating habits, the picture looked like it might be a
 DS> meal in itself.  Maybe if we had some others with us to share, it might
 DS> be even more likely an item to order :-}}

Ruh roh, Raggy - I shall have to make a trip to the far west side of town to
check that out. It ought to work well with their thick cut French fries.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Quebec Poutine
 Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
      Yield: 1 Serving
 
      1 lg Idaho Russet or Prince
           - Edward Island potato,
           - peeled, in 3/8" batons
      4 oz Fresh cheddar curds

MMMMM-----------------------VELOUTÉ SAUCE----------------------------
      1 qt Chicken stock
      2 oz Flour
      2 oz Oil
      2 ts Ground pepper
      2 ts Fresh-ground green pepper
      1 sm Onion; diced
      2 tb Balsamic vinegar
 
  This is a recipe for the Velouté sauce, which is the base
  for a poutine sauce. To make it into a poutine sauce,
  reduce it by a factor of 2-4 over medium heat.
  
  Bring the stock to a boil in a saucepan.
  
  Combine the fat and flour, cook over high heat, stirring
  until you have a pale roux (2-3 minutes).
  
  Add the 2 ts pepper to the roux before adding to the stock,
  for an extra-peppery sauce. Floor-sweeping pepper (the kind
  sold pre-ground, in bulk) is preferred by classicists.
  
  Add the fresh ground green peppercorns to the stock while
  reducing.
  
  Prior to adding the to stock, dice a small sweet onion into
  the saucepan, add the balsamic vinegar, and reduce.
  
  Whip the roux into the stock. Simmer (30-40 min), skimming
  the surface every 5-10 minutes. Strain the sauce through a
  chinois or strainer lined with cheesecloth. Salt and pepper
  to taste.
  
  Keep sauce hot on a side burner.
  
  Deep fry the potato batons in 375oF/190oC oil until golden
  brown on the outside and creamy, mealy on the inside.
  Drain.
  
  Put pommes frites into a shallow bowl and sprinkle fresh
  cheddar curds across the potatoes. Top with sauce/gravy.
  
  Let rest for three minutes or so to allow cheese, potatoes
  and gravy to meld and mingle. Salt & pepper to taste and
  enjoy.
  
  A Dirty Dave recipe, based on what I had in Southern Quebec
  while attending the 1999 Canadian Caper picnic in
  Hemmingford, PQ.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I can't really argue with that although I know someone who will.
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)