Text 16926, 114 rader
Skriven 2007-06-18 23:41:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: various 676
=======================
 -=> On 06-18-07  11:22,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about various 676 <=-

 ML> It is enforcing a global-homogenization-friendly business
 ML> model that encourages chains upon chains in a mall environment:
 ML> not my favorite sort of thing. The food/bev choices are Aunt
 ML> Annie's Pretzels, McDonalds, Quizno's, the Rum Island Bar (my
 ML> choice so far, but that involves spending $15 to 20 for a sandwich
 ML> and a drink), and the Silver Bullet Lounge. Also promised are
 ML> Manchu Wok and Shannon's Pub, but no sighting so far.

  I thought I saw a Phillips outlet there?   But then we were in a wing
  where you'd never go -- Southwest:-}}

 DSac> Quiznos makes a decent toasted sub (despite their ads, however,
 DSac> they are just as much mostly bread as their competitors'.)

 ML> I actually had a Quizno sub once, and it was horrible: doughy bread,
 ML> salty, almost nonexistent filling. If someone were to provide some
 ML> useful information like "get the kielbasa omelet sub with extra meat
 ML> and BBQ sauce on the side," I might act on it; otherwise, no.
 
  Many years ago we sampled Quizno's, just after they made a big splash
  coming out party with huge expenditures for advertisements during the
  superbowl.  Our observation was much like yours -- half filled
  sandwiches.

  We have tried them again more recently.   They have a new "prime rib"
  sub that I tried. You can even have it with extra meat.  It is not
  cheap!   But it was decent -- although you may want to have them hold
  the cheese.   Gail has had their "classic Italian" and it is decent
  enough now -- but not as good as a little deli/sub shop we found about
  five miles to the north of us.  Our opinion is that they have improved
  and we'll go back to them occasionally.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Aunt Julia's Paella
 Categories: Pork, Chicken, Seafood, Spanish
      Yield: 6 servings
 
      1    Chicken, cut up (Or 4 thighs
           -and legs)
           Salt and pepper to thaste
      1 lb Lean pork, cut into 1-inch
           -cubes
      1 md Onion, minced
      2    Toes garlic, minced
           Cut into 1 1/2 inch julliene
           -strips:
    1/2 lg Bell pepper
      1 lg Carrot
      1    Stalk celery
      1 c  Frozen green peas
  1 1/2 lb Peeled shrimp
  1 3/4 oz Jar sliced pimento
      2 ts Capers, with juice
      4 oz Jar pimento-stiffed green
           -olives
    1/2 lb Calamari (squid), cleaned
           -and sliced
      5 c  Water
      4    Chicken bouillon cubes
      1 ts Saffron threads
  2 1/2 c  Uncle Ben's (c) rice,
           -uncooked
      3    Hard boiled eggs, sliced
    1/2 lb Unpeeled shrimp (heads on)
           Oil for frying
 
  { Submitted by Chiqui Collier, Cookery N'Orleans Restaurant }
  
  In a large electric skillet or paella pan, brown the chicken pieces
  (that have been seasoned with salt and pepper) in a little oil.
  Remove from the pan.  Add the pork cubes to the drippinfs and brown
  for about 5 minutes. Remove from the pan.  To the pan drippings (add
  a little more oil if necessary) add the onion, garlic, bell pepper,
  celery and carrot.  Stir-fry for 2 minutes.
  
  Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and
  pork. Stir.  In a separate pot, bring the 5 cups of water to a boil;
  stir in the bouillon cubes and saffron.  Let it stand for 5 minutes
  until dissolved.
  
  Gently stir the rice into the skillet mixture.  Slowly pour in enough
  of the bouillon mixture to cover the rice and chicken pieces. Cover
  and cook over low heat for about 20 minutes. Uncover and
  decoaratively arrange the egg slices and raw unpeeled shrimp on the
  top. (Add more broth as necessary to keep the rice moist.
  
  Cover and steam for another 10 minutes until the shrimp are cooked
  and the rice is tender.  (Paella should be moist but not wet!)  Place
  the pan on a hot pad on the serving table and let everyone help
  themselves.
  
  Serve with a mixed green salad, red ripe tomatoes and some French
  bread. Also mix up a pitcher of Sangria and enjoy!
  
  Serves: 12.
  
  [ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
  0-671-70817-1 ]
  
  Posted by Fred Peters
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:29, 18 Jun 2007
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