Text 5440, 101 rader
Skriven 2013-10-04 23:33:04 av Dale Shipp (1:261/1466.0)
   Kommentar till text 5407 av Ruth Haffly (1:396/45.28)
Ärende: Bbq
===========
 -=> On 10-03-13  21:37,  Ruth Haffly <=-
 -=> spoke to Dave Drum about Grilled tomatoes <=-

 DD> me back in the days when I was trucking that *everyone* on the CB
 DD> radio affected a suthren accent, doncha know? Hearing a Southern
 DD> mush-mouth drawl underlaid with a Brooklyn or New Jersey accent was a
 DD> bit mind boggling.

 RH> That would be a hoot listening in on. We had a CB for a while--came in
 RH> handy when my FIL rolled the trailor full of our belonging on I-95

We had a CB in a previous car.  It was fun listening to the truckers at
times.  We never had to use it for emergency contact though.  These
days, a cell phone would serve the same emergency contact purpose.

 RH> Easter Monday. (He was in the far right lane so it rolled off the
 RH> road, onto the shoulder and into the ditch, without hitting any other
 RH> vehicles.) Dad had rebuilt it before bringing it to NC, replacing
 RH> everything but the hitch---and the hitch gave way. Among other things,
 RH> our "silver" ware spilled out but my MIL found every piece.  We were
 RH> towing another unit and were in front of them by a couple of car
 RH> lengths so Dad got hold of us via CB.
 
 RH> I don't buy it fresh. OTOH, I do buy fresh collards only after they've
 RH> been "frosted" and boil them with a country ham bone for several hours.
 RH> Pork bbq is the bbq standard, make mine eastern NC style please. (G)
 
Gail and I went to a new BBQ place tonight.  It was in the same building
as the place we took you to some time ago.  We had also taken Michael
there a shorter time ago.  That last time, it did not seem as good as it
had been on our first two trips.  It has now opened up with a new chef,
a new name, and a new menu.  The chef is appartantly someone who has
been around for a while.  Name is Robert Gadsby and he was once
executive chef at the Bitmore in LA (according to one review -- I wonder
if it is Bitmore or Biltmore?) and has been a contestant on the Iron
Chef show.

Gail had a pit ham sandwich, piled high with sliced ham which had been
heated up on the grill.  She substituted onion rings for the fries.
They were large rings (several of them were actually bottom slices that
looked more like little bowls than rings).  They had a crispy coating
that I was told was a mixture of Italian bread crumbs and panko (plus
unspecified spices?).  Very hot when served and very good.  The onion
rings came with a sweet dipping sauce that had pepper flakes, something
green (scallions?) and other bits.  It was quite tasty.

I got a sample platter, which easily would have been enough for the two
of us -- so much of it came home.  I got two generous servings of sides
with that.  One was collard greens, which were as good as any I have had
-- even without any meat in them.  The other side was baked beans,
ordinary but good.  At least half of each side also came home.  The
platter had a quarter rack of ribs, a good portion of pulled pork and a
hind quarter of chicken -- all of which had a generous portion of what
they called their mild sauce.  They had sauces on the side that we could
sample. The mild was good and had sufficient heat to give a good
addition to the flavor.  The other two were labeled as hot and smoking,
although I did not taste a lot of difference between them.  In addition
to those sauces, they also had two vinegar emulsions.  One was simply
called NC style -- it had a fairly good heat level and was a strong
vinegar.  The other was labeled as RG's hot sauce.  I could see the
peppers floating in it, and declined taking even a sample cup.

In addition to the things that we had tonight, they have a decent range
of side dishes and sandwiches.  Their burgers claim to be 3/4 pound.
They had a soft shell crab sandwich -- not my thing.  The unusual thing
to see on a BBQ place restaurant is BBQ lamb shanks:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VIEUX CARRE' SPINACH SALAD
 Categories: Cajun, Salads
      Yield: 6 Servings
 
      1 lb Fresh spinach
    1/4 c  Sugar
      1 ts Finely grated onion
      6 sl Beef Frye--cooked crisp
    1/2 c  Salad oil
      2 tb Vinegar
    1/2 ts Salt
    1/4 ts Dry mustard
      5    Hard cooked eggs, chopped
      1    Hard cooked egg, sliced
 
  Wash spinach--drain.  Chill to crisp.  Combine oil, sugar, vinegar,
  onion, salt & mustard. Beat or blend in blender until dressing
  becomes thick and syrupy and sugar is thoroughly dissolved.
  
  Tear spinach in bite-sized pcs. and place in lge. salad bowl. Crumble
  Beef Frye and add with chopped eggs.  Pour dressing over salad and
  let stand abt. 1/2 hr.  Toss and garnish w/egg slices.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:02:25, 05 Oct 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)