Subj : Re: Rib-A-Que
To : Ruth Haffly
From : Dave Drum
Date : Fri Dec 29 2023 06:52:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> We've got a couple of places like that here. Especially Chesapeake
DD> Seafood House which is in an olde mansion. Their lunch buffet is "out
DD> the door" lines until well after 13:00. Good food, good price, nice
DD> atmosphere, fiar pricing, what's not to like???
RH> Sounds like a place I'd like to try. This bbq place opens at 11, closes
RH> when they run out according to the door signage. Wonder how much they
RH> had to cook to feed the crowd that came last week. Nothing fancy about
RH> this place but not noticed when tucking into a good plate of bbq. (G)
If a place is too overly deecorated or has kitschy furnishings I asssume
that they're selling "sizzle" and not "substance". I'm seldom disappointed
in that estimation.
DD> Our G. C. closed forr a bit at that time. Then decided to do a major
DD> clean-up/remodel - contractor looking work trucks around for four or
DD> five months. Then they tried carry-out only .... which pretty much
DD> went in the dumper. Now they're back "full force".
RH> OK, we just have a Texas Roadhouse now for chain steak; they're good
RH> but sometimes the noise level is over the top.
For chain steak we have Texas Roadhouse, Longhorn Steak House, Outback,
Alexander's, KikU Japanese Steakhouse, Empire Korean Steakhousse, etc.
RH> What about Applebee's? The one in WF closed and saw one down in Raleigh
RH> had closed also. Probably others have as well, but this one was on our
RH> path of travel to/from Costco
DD> We've two Applebee's - one on the East side and one out West. I've
DD> tried both more than once and I'm not a fan. Perkins or Baker's Square
DD> are much better (of the chain places) orr any number of local joints.
RH> We've got a Waffle House (no Huddle House) and Chili's plus lots of
RH> fast food choices but never heard of Baker's Square. Have to consider
RH> them if we see them in our travels.
B.S. is mostly in the upper midwest. Their food is decent and their
pies are over the top.
DD> 'nother good deal can be had at American Legion Post 32's Mess Hall
DD> restaurant .... a real "hidden gem". On Tuesdays all veterans get
DD> 33% off their meal ticket.
RH> Our post just feeds members/guests on meeting night and special get
RH> togethers. We'll have a "Thank goodness the holidays are over" dinner
RH> some time in mid January--members, spouses and special guests.
DD> The "Mess Hall" is a for-profit concession so it's open every day. And
DD> the food is pretty good - which it would have to be. People here vote
DD> with their wallets. If the food is "meh" or the service sucks there
DD> will be a building/storre front for rent sooner rather than later.
RH> Sounds good, our post isn't big enough (space wise) for anything like
RH> that. Biggest thing they do for other than post/VFW/Marine Corps
RH> League, etc is a monthly pancake breakfast fund raiser. Dropped during
RH> Covid but restarted a while back and has really picked up over the last
RH> few months.
One of the big charity fund raiser events here is the panquake and sausage
breakfasts put on by various churches and charitable organisations. My
favourite is the Italian-American War Veterans event held every year at
a local Knights of Columbus hall. Besides scrambled eggs one can get an
omelet as well as tarted-up pancakes. And the sausage patties are made
with Italian sausage rather than typical breakfast sausage. Turasky Meats
makes the sausage just once a year. But, they havve 1, 2, and 5 pound
packages for sale at the venue or at their facility (until its gone) after
the event. I always stock up. Bv)=
I'm going to have to check and see if/when this year's event is on the
calendar. The driving force behind it, Sam Montalbano, passed last summer
at the young age of 97. Hopefully someone will step up.
DD> We recently lost a Bob Evans (sloppy serrvice, poorly done food) and
DD> are about to lose an IHOP - clewless service and just barely OK food.
RH> IOW, deserved to close.
Absotively
DD> The only holiday meal I celebrate outside of doing "family & fiends"
DD> is the Annual Inteer-Faith Breakfast held every 25 December - unless
DD> the day falls on a Saturday (Shabbat) - at Temple B'rith Sholom.
DD> I'll be there later this morning and buy breakfast for my friends and
DD> relatives who choose to came with me.
RH> Sounds good. We had a special Christmas Eve (day) service at church
RH> yesterday, followed by a pot luck. Found out that there's another man
RH> in the church that has a smoker--he did a brisket for the meal. I don't
RH> think he took home any left overs. (G) Today we'll be grilling sirloins
RH> since it's just the 2 of us.
DD> I assume that some churches have pot luck deals in their meeting
DD> rooms. Ass a practicing agnostic I couldn't say for sure, though.
RH> Usually there's a room in the church building (our big room is in the
RH> basement) big enough for the congregation/guests to gather for meals or
RH> whatever. In February we do a chili cook off/Super Bowl party down
RH> there, then other things thruout the year. This was our first Chirstmas
RH> dinner, probably not the last tho.
If it wass a "success" they'll put it on repeat, I am sure.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Sausage (Mild or Hot)
Categories: Pork, Herbs, Chilies
Yield: 3 Pounds
3 lb Ground pork
3 tb Red wine vinegar
1 tb (ea) salt & fresh cracked
- black pepper
1 1/4 tb Dried parsley
1 tb Garlic powder;(not granules)
1 tb Onion powder; (not granules)
1 tb Dried basil; crushed
2 ts Sweet paprika
2 ts Red pepper flakes; to taste
- (opt)
3/4 ts Ground fennel seed
1/4 ts Brown sugar
1/4 ts Dried oregano; crushed
1/4 ts Dried thyme; crushed
Place the pork and red wine vinegar in a mixing bowl.
Sprinkle with salt, black pepper, parsley, garlic powder,
onion powder, basil, paprika, red pepper flakes (if doing
hot sausage), fennel seed, brown sugar, oregano, and
thyme. Knead until flecks of spice are evenly distributed
through the sausage.
Divide the sausage into thirds, and form into 3 logs;
wrap each in plastic wrap. Place wrapped sausage into a
freezer bag before freezing, or store in refrigerator
for at least 12 hours (24 hours is better - UDD) before
cooking.
UDD NOTE: Can also be stuffed into casings to make 16
or so nice links. I prefer it as bulk sausage unless I
am making it for a party/tailgate event.
Recipe By: Michelle Leigh Gossman
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Kitchen
MMMMM
... Some people drink from the fountain of knowledge; others just gargle.
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