Text 888, 95 rader
Skriven 2013-04-23 09:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: perception 453
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 ML> thing I think is the Roadhouse, variously described as
 ML> being of Indiana or Kentucky origin.
 DD> Texas Roadhouse' first location was in Clarksville, IN (1993) - right
 DD> across the river from Louisville, KY. Headquarters are currently in
 DD> Louisville.

Ah. According to one of the articles found on the Internet,
Gov. John Brown was involved in the predecessor, so that kind
of pegs it. Also interesting is the fact that the backing of
Texas Roadhouse, the breakaway from Brown's Colorado-themed
restaurant, was from three cardiologists:
www.referenceforbusiness.com/history2/62/Texas-Roadhouse-Inc.html

 They have hired Willie Nelson as their spokesmodel and
 DD> feature in-house cut steaks and in-house baked breads.

Thanks for the name. I was under the impression that it was
Jimmy Buffett, but I can't tell those white folks apart.

 DD> I have been to the local a couple times on your praise of them in the
 DD> echo. I could live without the sh!+kicking music and the line dancing
 DD> wait staff -- but the food is good. I'm just not that into schtick.

As the pricing is national, I am pleased to be able to
get a decent piece of meat done to the right temperature
for less than $2 an ounce. My glasses are so ineffectual
that I don't have to take them off to concentrate on the
food; someday, though, I will have hearing aids that I
will be able to take out for that purpose.

This put me in mind of a place in Arnold, MD that I used
to frequent called Texas Steaks, which I always got good
to great food from but apparently nobody else did, and
the reviews ranged from terrible to scathing. So I looked
it up, and turns out it has been replaced by a place called
Mother's (strike one), which claims on its menu that over
95% of its food is made from scratch (strike three, never
mind two).

==

 NB> But, but... the fat in guacamole is the GOOD sort...  ;)
 ML> I didn't know there was a bad sort.
 DD> Well, there is. But, neither you nor I encounter it often. Rancid fat.
 DD> Although your foray recently into blubber probably came closer than I
 DD> have come in years and years.

Well, that's true, and I did consider putting in a
disclaimer along the lines of "short of neatsfoot oil."

Mediterranean Red Lentil and Spinach Stew
cat: vegetarian, main, almost fat-free except for that ghee
stuff, which as it has a foreign name has to be good for you
servings: 6 to 8

2 Tb ghee
1 sm onion, finely chopped
1 Tb minced fresh ginger
1 clove garlic, minced
2 ts ground cumin
2 ts paprika
2 ts ground coriander
1 ts ground cinnamon
5 c water
2 c peeled & diced butternut squash
1 c dried red lentils
 1c diced red bell pepper
1 stalk celery, thinly sliced
1 bn fresh spinach, washed, stemmed and finely chopped
1/2 c chopped fresh cilantro
1/4 c currants or chopped, pitted dates
3 Tb Bragg Liquid AMinos
1 ts balsamic or apple cider vinegar
1 ts salt (to 2)
1/4 ts cayenne

Heat the ghee in a saucepan. Add the onion and saute
until well browned and caramelized, about 10 min. Add
the ginger and garlic and saute 2 min. Stir in the
cumin, paprika, coriander, and cinnamon. Add the water,
squash, lentils, red bell peppers, and celery. Simmer
uncovered until the lentils are tender, about 30 min.

Stir in the spinach, cilantro, dates, Bragg Liquid
Aminos, vinegar, salt to taste, and cayenne and let
simmer just long enough for the spinach to wilt.

Serve with whole wheat couscous, cooked millet, or
basmati rice.

Faith Stone and Rachael Guidry, Yoga Kitchen:
Vegetarian Recipes from the Shoshoni Yoga Retreat
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