Text 10935, 91 rader
Skriven 2007-01-25 18:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: TRAVELS 943
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 CS> and a Dennys!  Yes.  Taco Bell (or varients) we have here.
 ML> Denny's? I don't think I'm talking to you any more!
 DS> I was more restrained:-}}

Well, she was a good sport. I will however not be inclined to take
her up on her challenge and visit another Denny's any time soon.

 DS> We had tried Quizno's shortly after one opened just south of Rt 100
 DS> near Columbia.   At that time, our judgement was that they had spent
 DS> too much money on Superbowl advertisement and did not have any left
 DS> to put decent amounts of meat on their subs.

That was my impression, too; an insignificant amount of meat
on the sub, tasteless fixings, and bread that - although
supposedly whole wheat - gave Wonder a run for its money in
the bland and squishy department.

    They were really
 DS> lacking. More recently, we got enticed to give them another chance. 
 DS> Gail got an Italian sub and I got one of their prime rib subs.  Both
 DS> were much better than what we had gotten before.  Still not a
 DS> favorite, but decent.

If I'm utterly starving in the BWI airport, I'll consider ...
going to the US Airways Club and having a couple beers and some
of the yummy :Q pretzels that they serve.

 DS> Title: Savory Beef Stew With Roasted Vegetables

This recipe looks pretty good, with a flavoring scheme not
unlike my own preferences (except I'd use lots of reduced
wine instead of the balsamic vinegar). Also, though bottom
round is one of the tastiest cuts and is quite lean, I don't
like its texture when stewed: I'd go with the slightly more
fatty but nicer textured chuck eye instead. Bottom round is
meant to be eaten as sashimi or at least in rare rare burgers.
It can be roasted extremely slowly to 130 or so as well.

=

 DS> Have I told you about some of my meals in the Skibo dining hall
 DS> during the later part of the month my freshman year in college?  
 DS> White bread, mayo and katchup -- which were in with the condiments
 DS> past the cash register.   There were napkins there also:-}}

Speaking of bad things to eat. I presume I've talked about
the bum's dinner at the Automat, back when there was an Automat?
Tomato soup (free ketchup dissolved in free hot water for tea,
sided with free crackers) and lemonade (free lemon wedges, sugar,
and water).

Luckily at school I was on full meal plan, so I ate like a hog.
Lost lots of weight, too, as my metabolism was out of control.
I was 140 to 150 as a freshman, 120 as a soph, and in the 130s
through graduate school.

Pesto-crusted lamb chops
Cat: main
Serves: 4

2 lamb racks (about 16 chops)
- boned, frenched and outer fat removed
2 c basil leaves
5 garlic cloves
1/4 c pine nuts, lightly toasted
1/2 c extra virgin olive oil
1 pn chili flakes
1 1/2 c panko
2 Tb olive oil blend
Salt and pepper to taste

Oven at 425F.

Pulse garlic, pine nuts, olive oil, and chili flakes to
rough chop. Add basil and blend until slightly coarse.
Remove half of pesto and set aside. Blend remaining pesto
until very smooth. Mix smooth pesto with panko and set aside.

Season lamb racks.

Heat oil blend until smoking. Sear lamb quickly on all sides;
then roast 10 min (for medium rare). Off heat, let rest 5 min.

Brush racks with coarse pesto, then pack with panko mixture.
Roast 4 min. Let rest 5 min; carve and serve 4 chops per person.

David Robins, Spago Las Vegas

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