Text 32080, 148 rader
Skriven 2015-10-17 07:19:00 av Dave Drum (90250.cooks)
  Kommentar till text 32059 av NANCY BACKUS (1:123/140)
Ärende: Tilted
==============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> The take on ours by some folks I knew who had visited was "Yuppie meat
 DD>> rack with iffy food, expensive drinks and spotty service." I never
 DD>> darkened their door so I don't know that for sure.

 NB> Just judging from their ads, that seems reasonably likely to be true
 NB> enough... :)

 DD> Two reviews from Foursquare: "This is a target rich environment in
 DD> Springfield. Great talent at this location =)" - Geno and "Took over an
 DD> hour for nachos and cheese sauce the two times I went" - Heaven Puyear

 NB> The first comment does make one wonder which/what talent might have
 NB> been being referred to.....  ;)

One of my favourites comments was: "Girls, the sporran is supposed to be worn
in the front, not at the side."

 DD> And one from Yelp "Today 7 of us went to eat and after ordering we
 DD> waited 40 minutes for our food. 5 of the 7 of us were left with our
 DD> drinks empty. There were 2 people that came in after us and ordered

     >>>>> ---- CUT ----- <<<<<

 DD> If i were the owners of this Tilted Kilt I would be
 DD> embarrassed.........THIS PLACE IS A JOKE!!!" --  Jason S; Springfield

 NB> If that was a regular occurance, they well deserved to fold...!

Springfield is amazing sometimes. But, mostly we don't tolerate crappy service
or poorly prepared food. There are too many choices - so, newbies (and
established, too) need to be "on their game".
 
 DD>> There is
 DD>> now a nice Italian restauant in there now called "Papa Frank's" which
 DD>> is owner by the Saputo family, long-time Springfield restaurateurs.
 NB>> Hopefully they can make a better go of it... sounds like they deserve
 NB>> to have good patronage...  :)

 DD> Got to be better than the Kilt.   Bv)=

 NB> Sounds like almost anything would have to be better than the Kilt....
 NB> ;0

I'll bet the wait staff are more modestly dressed. Not a bare midriff in the
bunch.  Bv)=

Next strip mall over is a newish Oriental place called Mimosa which I have been
wanting to try. But, they're about as far from me as they can get and still be
in the same town.  Bv)=  They say they offer "Thai · Vietnamese · American"
grub. I likes Thai pretty well. Vietnamese I am still 'sploring.

According the the reviews the food is pretty OK but the wait staff is iffy.
We'll see what the UDD review is when I finally make it there.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Pho
 Categories: Oriental, Beef, Soups, Pasta, Chilies
      Yield: 4 Servings *
 
      5 lb Beef bones with marrow
      5 lb Oxtails
      1 lb Flank steak
      2 lg Onions; unpeeled, halved,
           - studded with 8 cloves
      3    Shallots; unpeeled
      2 oz Piece ginger; unpeeled
      8    Star anise
      1    Cinnamon stick
      4 md Parsnips; in 2" chunks
      2 ts Salt
      1 lb Beef sirloin
      2    Scallions; thin sliced
      1 tb Cilantro; chopped
      2 md Onions; thin sliced
    1/4 c  Hot chile sauce
      1 lb Rice noodles; 1/4" wide
           - (or banh pho)
    1/2 c  Nuoc mam (Vietnamese fish
           - sauce)
           Fresh ground black pepper
      2 c  Fresh bean sprouts
      2    Fresh chilies; sliced
      2    Limes; in wedges
      1 bn Fresh mint
      1 bn Fresh Asian basil
 
  Soak bone overnight in cold water. Place bones,
  oxtails and flank steak in a large stock pot. Add
  water to cover and bring to a boil. Cook 10 minutes,
  drain and rinse pot and bones. Return bones to pot,
  add 6 quarts water and bring to a boil. Skim surface
  of scum and fat. Stir bones at bottom from time to
  time. Add 3 more quarts water, bring to a boil again
  and skim scum. Lower heat and let simmer. Char
  clove-studded onions, shallots, and ginger under a
  broiler until they release their fragrant odors. Tie
  charred vegetables, star anise, and cinnamon stick in
  a thick, dampened cheesecloth. Put it in stock with
  parsnips and salt. Simmer for 1 hour. Remove flank
  steak and continue simmering broth, uncovered pot, for
  4-5 hours. Add more water if level goes below bones.
  
  Meanwhile, slice beef sirloin against grain into
  paper-thin slices, about 2" by 2". Slice flank
  steak the same way. Set aside. In a small bowl,
  combine scallions, cilantro, and half the sliced
  onions. Place remaining onions in another bowl and
  mix in hot chile sauce. Soak rice noodles in warm
  water for 30 minutes. Drain and set aside.
  
  When broth is ready, discard bones. Strain broth
  through a colander lined with a double layer of damp
  cheesecloth into a clean pot. Add fish sauce and
  bring to a boil.  Reduce heat to simmer. In another
  pot, bring 4 quarts of water to a boil. Add noodles
  and drain immediately. Do not overcook noodles.
  Divide among 4 large soup bowls. Top noodles with
  sliced meats. Bring broth to a rolling boil, then
  ladle into soup bowls. Garnish with scallions mixture
  and black pepper. Serve the onions in hot chile sauce
  and remaining ingredients on the side to add as
  desired. Also, you can add Hoisin sauce as a dip.
  
  Serves 4. *
  
  Source: "The Foods of Vietnam" by Nicole Routhier
  (Stewart, Tabori & Chang)
  
  From: Chuong M. Nguyen
  
  MM format by Judi M. Phelps.
  
  * This quantity of servings looks suspiciously small
  given the quantity of ingredients - UDD
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A cabbage is about as large as a man's head, and about as smart.
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 * Origin: Shenks Express (1:275/100)