Text 18144, 69 rader
Skriven 2011-11-22 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: don't eat here 234
==========================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> It should be a red flag when a
 ML> restaurant is sparsely populated on Saturday night.

 DS> We learned that the hard way one night at a "Smoky Bones"
 DS> restaurant / owned by / Olive Garden
 DS> we should have known better.

Despite the forgoing it can't be as bad as Tony Romas, the second
worst food I have ever had at a chain place. The worst was Moxies.

 DS> I would have raised hell and refused to pay -

That's what I did at Moxies. I also shoved the waiter when he was
stupidly between me and the doorway. I'm not allowed to go back
there any more. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crackling Fish Fillets
 Categories: Fish
      Yield: 2 servings

    3/4 lb Fresh sole fillets
    Cut into 4 manageable
    Pieces
      1 tb Olive oil
      2 tb Flour
    1/4 c  Water
    1/2 ts Lemon zest
      2 tb Lemon juice
      2 tb Butter
    1/4 c  Fresh parsley leaves;
    Rinsed and minced

  Brush a nonstick skillet with olive oil. Dip fish in flour and
  shake off excess. Heat skillet until hot. Add fish and saute,
  without moving, until it just sets and turns a bit golden, 1 to 2
  minutes. With a spatula, flip the fish over to the other side and
  cook until the fish is firm and cooked through, about 2 minutes.
  Remove fish to dinner plates Add water lemon juice and zest to
  skillet and increase the heat to medium high. Scrape up browned
  bits on bottom of pan and boil until syrupy about 2 minutes.
  Remove skillet from the heat and swirl in butter and parsley.
  Season with salt and pepper and spoon over fish. Serve with
  steamed sugar snap peas or other vegetable. French bread on the
  side would be lovely.
  
  Recipe by: COOKING MONDAY TO FRIDAY SHOW

  From: Shermeyer-Gail

MMMMM


 


Cheers

YK Jim


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