Text 23615, 77 rader
Skriven 2012-04-12 00:58:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Root beer floats
============================
 -=> On 04-10-12  21:22,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Root beer floats <=-

 DS> We often go to the Red Robin for their burgers and for their fish &
 DS> chips.  Not too long ago, they added root beer floats to the line up
 DS> -- with free refills.  By the time dinner gets there, I'm almost
 DS> full:-}}

 RH> We'll have to see if the RR in our area is doing that; its been a
 RH> while since we've been there. Had never gone to one until we visited
 RH> our daughter, SIL and grandson in LV for Christmas, 07. Robert was 4
 RH> and RR was one of his favorite places; he could put in his own order
 RH> for a corn dog, mac & cheese and melon slices. Now his sister Sarah
 RH> orders it, soon Audrey will (she'll be a year old on Friday). We've
 RH> been to the one in WF a few times but not too often after they brought
 RH> me a fish sandwich, trying to insist it was the chicken I'd ordered.
 
I remember your saying that about the chicken/fish before.  It was a
mistake that they should have corrected without any fuss.

I don't recall seeing corn dogs on the menu, but I just went to their
web page and see it on the kids menu.  Red Robin certainly seems to be a
kid-friendly place.  Every time we go there there are many families with
kids that look to be under age 10 -- as well as couples like us.


 RH> I've read that you can also steam the tortillas--better for you if
 RH> you'r watching fat intake. I know corn is traditional but I'd use whole
 RH> wheat. 
 
I don't fry them (nor papadams).  I either steam tortillas in the
microwave by putting them in between damp paper towels, or I grill them
on a hot cast iron skillet -- perhaps 30 seconds per side, just until
they bubble a bit but before they get too brown.

I heat papadams on a grill suspended over the electric burner via a wok
ring.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled London Broil    "Southern Living"
 Categories: Grill, Beef, Sthrn/livng
      Yield: 10 servings
 
    1/2 c  Red wine vinegar
    1/2 c  Soy sauce
    1/2 c  Vegetable oil
      4    Cloves garlic, sliced
    1/2 ts Freshly ground pepper
  3 1/2 lb Top round steak
    1/2 ts Salt
 
    Combine first 5 ingredients in a large shallow container, mixing
  well. Add steak; turn to coat each side. Cover and refrigerate 12
  hours.
    Remove steak from marinade, reserving marinade. Grill, covered, over
  medium-hot coals 8 to 10 minutes on each side or until desired degree
  of doneness; basting occasionally with marinade. Remove from grill,
  and let stand 5 minutes; sprinkle with salt, if desired. Cut into
  thin slices.
  
  Note: London Broil is made using top round or flank steak. Flank
  steak will cook slightly faster.
  
  Recipe from Alice Pahl in March, 1992 "Southern Living". Typed for
  your grilling ecstacy by Jeff Pruett.
  From: Jeff Pruett                     Date: 04-02
  Cooking Ä
 
MMMMM


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