Text 20237, 67 rader
Skriven 2009-01-30 06:54:50 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: OUTBACK  90129
======================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 DSh> long waiting lines to get in.
 
 GJ> decided that if I could possibly avoid it, I would never wait in a
 GJ> line to get into a restaurant again. It is quite demeaning, to take
 GJ> someone out to dine and be treated like an airline or bus passenger. 
 GJ> If I know a place is likely to be booked out, I phone beforehand and
 GJ> reserve a table.  Then I get treated properly, as befits my status as a
 GJ> customer.

 JW> I feel the same way about lineups.
 
 GJ> Some restaurant staff forget that the customer is always
 GJ> right

 JW> Can you believe, some popular places here don't do reservations!
 JW> They try to con you into their adjacent over-priced bar while you
 JW> wait humbly for a table. They don't get my trade and I bad mouth
 JW> them at every opportunity.

I remember my niece in Houston made the mistake of taking me to a
restaurant which had just been given a good write-up in the local
paper, and of course it was full, with a long queue, so we moved on to
the next place, where we were placed at the bar while waiting for a
table.  There was only time for one drink, which was acceptable.  That
was far preferable to standing in the soup-kitchen-like line-up.

That was my first experience of this dish, which I liked:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened Catfish
 Categories: Cajun, Seafood, Diet, Low-fat
      Yield: 4 Servings
 
      1 ts Paprika
    1/2 ts Ground sage
    1/2 ts Ground cumin
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Sugar
    1/2 ts Salt
    1/4 ts Ground cayenne
      4    Catfish fillets (4 - 5
           -ounces each)
           Nonstick cooking spray
      1 ts Olive oil
           Lemon slices
 
  Put paprika, sage, cumin, garlic powder, sugar, salt, cayenne and
  onion powder in a 1-gallon food-storage bag. Close bag and shake
  until well blended. Put 1 fillet in bag at a time and shake until
  lightly coated. Coat large nonstick skillet with cooking spray. Add
  oil and heat over medium-low heat until hot. Add catfish fillets,
  skinned side up, and cook 4 to 5 minutes until lightly blackened.
  Carefully turn with spatula. Cook 4 to 5 minutes longer, or until
  fish feels firm and is opaque at the thickest part. Serve with lemon
  slices.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)