Text 19305, 132 rader
Skriven 2011-12-21 06:58:05 av Dave Drum (1:18/200.0)
  Kommentar till text 19267 av MICHAEL LOO (1:123/140)
Ärende: Slightly pricy
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Actually Springpuddle is a pretty good pizza town - except that the

 ML> Next time I am in those parts perhaps some research is in order.

 DD> aberrations like "Chicago Style", stuffed crust, and dessert pizza do
 DD> not do well and people who try and screw with the thin crust-good
 DD> sauce-plenty of toppings to choose from-real cheese formula might as
 DD> well toss their wallets out the window as to open a "pizza" joint. It
 DD> would cost them less $$$ as well as pain and heartache in the long run.

 ML> That's true about most restaurateurs everywhere. What's the
 ML> statistic - 60% of new restaurants go under within 3 years.
 ML> (Not 90% in the first year, which would imply that cooks
 ML> are way stupider than other entrepreneurs.)

Not necessarily - they are optimists, mostly. My nephew is a good example -- he
and his boy friend have a nice saloon catering to the boy-boy/girl-girl bunch
and do quite well. But, Michael has tried to revitalise more than one failing
restaurant ... none of which made it past the one year mark -- for a variety of
reasons. Perhaps he has learned his lesson as he has not charged off to tilt at
another windmill for over a year. But, somehow I doubt it.

Fortunately he is bright enough to hang onto the profitable core bu$ine$$ of
selling drinks and the occasional nosh.

 DD> Last time I was in the Rotten Apple was in the early 80s. A "slice"
 DD> could be had for >$1 at a number of walk ups in various locations.
 DD> Apparently inflation has outstripped reality in grub as well as in
 DD> housing there.

 ML> It's part that and part that the midwest is in a time warp.

I used to say "rooted firmly in reality" but, then I look around at some of the
political theories that take root around here ......
 
 -=> Dave Drum said to Jim Weller <=-

 JW> When I worked hard with older men I got to drink with the men
 JW> afterward. On a prorated basis, based on my body weight. "I weigh
 JW> 240 and you weigh 80; if I have three beers you can have one; if I
 JW> have six, you can have two."  Back then two gave me a major buzz,
 JW> especially if I was dehydrated and guzzled them.
 DD> IOW - you could get just as hammered as they. But, the young don't
 DD> usually suffer the intense hangovers that their elders seem to
 DD> experience. Which is a reason that old folks hate the younger
 DD> generation. OTOH, Keving never gets a hangover because he has
 DD> discovered  the "secret" to avoiding such - either be a teetotaller
 DD> (snork) or do as  Kevin and stay fairly bent 24/7.

 ML> Some others of us seldom get hung over despite not staying bent
 ML> while tippling to moderate excess. They used to say, oh, you'll be
 ML> all right, just hydrate yourself. But since my current situation
 ML> in which I am supposed to stay just a little dehydrated, I find
 ML> that that's not so - one has to be really, really dehydrated to
 ML> have a hangover, at least if one is an intelligent and experienced
 ML> user of adult beverages.

When I was a much younger man I seldom got hangovers. Except for one memorable
occasion when there was a big sale on Mogen David wine.  I bought a quart of
blackberry, one friend bought a quart of Concord, and the other got a quart of
Rose'. I swilled the blackberry and then finished off the Concord and the
Rose'. Never even got buzzed. But, boy did I have a dandy hangover the next
day.

These days it's moot. I seldom partake of alcoholic beverages - unless it is in
the cooking. And that's a whole other thing. I've bought more drinks for others
than I have consumed myself. Hell, I've bought more drinks for my trash guys
than I have quaffed. Last Friday I put out a "sampler" 12 pack of Leinenkugel's
long necks as a holiday gift to them.

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

      Title: Red Wine & Garlic Pot Roast
 Categories: Beef, Wine, Vegetables
      Yield: 4 servings

      2 tb Oil
      4 lb Beef rump roast
      2 md Carrots; rough diced
      1    Celery rib; rough chopped
     24 cl Garlic; peeled
      2 c  Dry red wine
           Salt
      1 ts Whole black peppercorns
      2    Bay leaves
  1 1/2 ts Chopped fresh thyme leaves
           +=OR=+  
    1/2 ts Dried thyme leaves
      1 c  Chicken broth
      2 tb Butter
 
  HEAT THE OIL over medium heat on the stove top in a
  heavy pot with a lid or a Dutch oven. Add the roast
  and surround it with carrots, celery and garlic. If
  cooking the roast on the stove top, cover the pot
  tightly and reduce heat to low. Use a burner heat
  diffuser if you have one. If using the oven method,
  cover tightly and place on the middle rack of the
  oven. Cook for 30 minutes.

  Remove cover, add the red wine, salt, pepper, bay
  leaves and thyme. Replace cover and continue to cook
  for 2 1/2-to-3 hours.

  Transfer the roast from the pot to a baking dish,
  cover and keep warm in the turned-off or slow oven for
  up to 15 minutes.

  Place the pot on top of the stove over medium heat
  and add the broth and butter. Cook, stirring
  vigorously until the butter is incorporated.

  Remove the roast from the oven, slice into serving
  pieces and arrange on a serving platter. Strain the
  pan juices over the roast, pressing the vegetables
  against the sieve or strainer to extract all their
  juices.

  Serve immediately and pass any extra sauce in a
  sauce boat.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "A proper perspective about one's history is vital." -- Disraeli
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