Text 14619, 118 rader
Skriven 2007-04-25 00:16:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Picnic stuff 419
============================
 -=> On 04-24-07  18:51,  Michael Loo <=-
 -=> spoke to Dale Shipp about Picnic stuff 419 <=-

 DS> That leaves Timbukto, Crab Shanty, Scooter's and Jim's Hideaway yet
 DS> to be tested.

 ML> Of these, the last two promise native steamed blues, the second
 ML> Gulf blues, and the first just crabcakes. I'd be willing to go
 ML> back and give Timbuktu another try, but Carol would not. The
 ML> second is a bit far for us. The third, see below. The fourth
 ML> we'll do in the next month.

    I wonder whether or not Timbukto does steamed crabs.  I cannot find
    that they do from their web page -- but then neither can I find that
    Crab Shanty does steamed crabs, but they told me via email that they
    do.

 ML> We have this place up the road called Shoreline Seafood, where
 ML> we could pick up crabmeat if people wanted that. It would be a
 ML> sizable expenditure, but it would be less than going to a

   I'd expect that prices will come down as the season opens up -- but
   crab meat is going to be expensive even then.

 ML> Up in the cold regions I just saw a lobster dinner for $10, and

   The Timbukto web page advertises that on Monday nights.  But that is
   outside the time window when anyone will be here.

 ML> Again, it depends on whether people are really enthusiastic about
 ML> crab feasts. I know that Carol and I started off advocating crab
 ML> feasts, but we backed off for various reasons (cost and convenience
 ML> mostly).

   We may still do it, based on what we hear, and on whether or not any
   other choices turn up.
 
 DS> I'm wondering about giving Timbukto a re-try test run.  What do you
 DS> think?

 ML> Okay - Carol won't be part of the test, though. She really
 ML> didn't like the place, even though I told her that the Chowhounds
 ML> and similar folks have said that it has improved of late.
 
   We could pick you up for lunch some week day that you happened to be
   in the general vicinity.   Let us know.


 [talking about smoker]
 ML> I figure it's not going to cool that enormously in the 2 seconds
 ML> it takes to test a piece of meat or fish.

 DS> We did some smoking this weekend.   It takes it about 1/2 hour to
 DS> get up to 250 degrees from a cold start.   Opening the door for a few
 DS> minutes (2-5?) lowers the temperature by about 20 degrees and lets
 DS> out a lot of smoke.

 ML> The lot of smoke might be a problem. 20 degrees doesn't strike
 ML> me as causing much difficulty.

  Agree.   They do caution about not checking inside too much.   I can
  see when the wood chips have stopped giving out any smoke from a
  couple of openings where the smoke leaks out.

  This past weekend was done with hickory chips.   For some reason we
  had trouble getting the meat to have as much smoke as we wanted.   I
  did a batch of pork ("country ribs" which got finished off in the
  crock pot as pulled pork with Bulls Eye sauce.  I also did a batch of
  chicken breasts.   In both cases, the meat was done according to
  internal temperature and only lightly bronzed on the outside.   Some
  weeks ago when we did spare ribs using apple chips, they got to a rich
  mahogony at about the time the meat thermometer said done.


 DS> I think that Thursday night ought to be something simple, close to
 DS> home.  I know that after having driven 6-8 hours, I would not then
 DS> want to do another 1 1/2 hours each way to Harris or similar.

 ML> My view was that they could take 301 down the eastern shore and
 ML> meet us around sundown, but the mapping programs tell me that it
 ML> takes an extra hour (40 miles), and further, Carol would have to
 ML> take off extra time from work.

  That is a non starter.   There is no way that people coming from large
  distances would want to drive to the shore and/or be able to arrange
  to be there within a narrow time window for dinner.
 
 ML> town, though, would be kind of hellish). But there have to
 ML> be other places between Baltimore and Annapolis where we could
 ML> have a decent crab feast.

  I think so.  We'll find one together.
 
 [and from another message]
 DS> Here is a curious recipe.   It would seem that "drum sticks" refers
 DS> to some sort of vegetable -- but what?  I was unable to find it using
 DS> a short Wiki search.

 ML> I forget the Indian name: they are long skinny ridged things
 ML> that look sort of like Cholla cactus. You cook them and then
 ML> split the hard skin and eat the inside: the pulp is said to
 ML> be like okra. I'm sure you've seen them in the store but
 ML> figure that you probably have not eaten them.

  I cannot say that I have noticed them -- may have seen them, but if
  so, it did not register.   Jim Weller managed to find a decent
  sounding Wiki article.  I had looked but did not find anything.

                               Dale Shipp
                  fido_261_1466 (at) comcast (dot) net
                              (1:261/1466)


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