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. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .