Text 34951, 96 rader
Skriven 2016-01-09 05:04:46 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: su'n food 784
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> Thanks, we made it home safe and sound. Scariest part of the trip was
> coming out of snowy Flagstaff, AZ 

How was this scarier than snow out east - were the
roads windier (more twisty, not more windy) and/or
were there no guardrails, the way some of the highways 
in Colorado are missing them?

and a semi rig losing a rear wheel
> (yes, the whole thing) right in front of us. Steve had seen the rig
> starting to shed something, we smelled burning rubber, so he backed off,
> fast. We saw the wheel come off, I saw it roll to the shoulder, burning.
> The trucker pulled over as safely and soon as he could.

My friend Nicholas (who was supposed to have attended the
concert last night but was sick, so I didn't get to see
him) apparently was once behind a truck that lost a wheel
apparatus, and someone here, perhaps the Shipps, have
reported similar. It sounds as though these incidents
happen enough that people should consider a more reliable
fastening for their auto parts.

>  ML> From Mother's recipe or at Mother's? Both of the meals
> Actually at Mother's, in June of 2012 when we went to NOLA for the
> Southern Baptist Convention.

Hum. Maybe I should give the place yet another try, but
I have certainly not been impressed. The straw that broke
the already-sagging camel's back was the really bland,
undercooked, and wholly wretched RBR.

> Can't go too wrong with steamed shrimp unless you let it go too long.

Funny, I would not have pegged Mother's as a place for
steamed shrimp even if I otherwise liked it. Maybe the
turnover is really high.

> Steve was a little less thrilled with his shrimp creole, said the shrimp
> were overdone. Easy to see that happening but I had such a big plate of
> shrimp that he enjoyed some as well, and thought they were excellent.

Shrimp creole should be served soon after it's made.
 
>  ML> Actually, most of the restaurants in New Orleans are
>  ML> overhyped; that doesn't prevent me from having dined
>  ML> at 8 of the 10 top places according to Eater and at
>  ML> least 5 of the next 15. Also 4 of Southern Living's 5
> We passed by one of John Besh's places on the way to Mother's; the menu
> was posted near the door. Definately out of our price range--our meals
> at Mother's were much more reasonably priced.

That was the steak place? Yeah, way out of my price
range as well. For cheap, I've found some diners and
dives, to misquote Mr. Spiky, uptown, where the food
is out of line with the prices but in a good way.

>  ML> must-gos (I will not willingly set foot in Brennan's
>  ML> though have eaten at its offshoot in Houston).
> Any particular reason why not?

The family fought among its members to the degree that
back when I was interested in such places, the standards
famously suffered, with some of the restaurants, including
the flagship, nearly going under. Whoever it was took it 
over may have fixed problems, but the reputation in my
mind at least was in the toilet, and anyway I'm not trusting 
of a place that claims that level of continuity despite the
evidence of history. And the prices are up there, so I'd be
better off with the angel I know.

Spice Rubbed Lamb Pops
categories: main, starter
servings: 2 to 6

1 ts ground cumin
1 ts ground coriander
1/2 ts ground cinnamon
1/2 ts freshly ground black pepper
1/2 ts salt
1 1/4 lb lamb (top round) trimmed of fat
-  and cut into 1/2" x 2 1/2" strips
12 skewers, if wooden soak in water for 10 min

Preheat the grill or a grill pan.

In a small bowl combine the seasonings. In a 
large bowl sprinkle the spice mixture over the 
lamb strips and toss to coat.

Thread 1 piece of lamb onto each skewer and 
grill over medium-high heat for 4 to 5 min,
turning once.

Source: Ellie Krieger
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