Text 34991, 120 rader
Skriven 2016-01-09 15:56:33 av Ruth Haffly (1:396/45.28)
  Kommentar till text 34951 av MICHAEL LOO (1:123/140)
Ärende: su'n food 784
=====================
Hi Michael,

 ML> > Thanks, we made it home safe and sound. Scariest part of the trip
 ML> was > coming out of snowy Flagstaff, AZ

 ML> How was this scarier than snow out east - were the
 ML> roads windier (more twisty, not more windy) and/or

No, it was the truck in front of us, in the dark.

 ML> were there no guardrails, the way some of the highways
 ML> in Colorado are missing them?

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

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

This was a big rig truck; he had dualies on the back wheels so he didn't
tip over. On the return trip, we were going thru a construction zone in
(I think) Alabama or Georgia and I saw a semi rig in the west bound
lane, trailer perpendicular to the temporary barrier, cab hanging over
into the work zone. Don't know how the driver managed that one but it
didn't look good.

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

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

How long ago were you there? They might have changed cooks or improved
the menu since.


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

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

I suspect it does have a decent turn over for the steamed shrimp. At one
time, I thought it was really great to just have shrimp, let alone a big
plate of it. Now, having lived in areas where it's more common, it's not
as big a deal. Back in 2000, as part of my parents 50th anniversary
celebration, the buffet dinner included a bottomless bowl of shrimp. By
then, I was less than impressed but I know others in my family emptied
it out quite a few times.

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

 ML> Shrimp creole should be served soon after it's made.

As soon after it's done as possible.


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

 ML> That was the steak place? Yeah, way out of my price

I don't recall. We stayed at a hotel on Magazine Street and walked to
Mother's from there. Besh's place was tucked into a storefront type
setting along the way.

 ML> range as well. For cheap, I've found some diners and
 ML> dives, to misquote Mr. Spiky, uptown, where the food
 ML> is out of line with the prices but in a good way.

Those are the gems. Like the hole in the wall Korean places we liked in
HI.


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

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

OK, I see.

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


... There is no such thing as a free lunch

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