I was kind of hungry for seafood after getting off
the plane, so when Dale and Gail picked us up I
leaned on them to take us to the local king of
crabcakes, G&M in Linthicum. It was suggested that
we call for a reservation, as it was (I didn't
remember this) Fathers' Day, so we called, and
they said they'd put us on a waitlist, but they
required a phone number, and before we could
actually come up with one, they hung up on us in
apparent frustration. We showed up in due course and
discovered that they had not put us on the list, which
at midafternoon had become quite long. We were told that
we could hang around either in the corridor or at the
bar, so we headed to the bar, where four seats amazingly
opened up right as we got there. There were people eating
there, so we asked the friendly but goofy bartender if we
could have our dinner there, and he said sure, so that's
what we did.

There were no bargains on the wine list, but the food really
did call for wine, so I ordered a bottle of Bolla Pinot Grigio,
a nondescript but quite drinkable citrusy-fruity wine at only
three times MSRP.

The ladies ordered crabcakes, Gail's a single with a baked
potato, Bonnie's with broccoli and a salad; she too was going
to get a single, but I prevailed on her to get a double so I
could have some. Gail has been disinclined to order crab, but
last time we were here she had a bite of mine and had been
impressed enough to overcome her misgivings on this occasion.
The cakes were in fact quite fine, good big lumps of meat
probably from a good can, well picked over, with minimal egg
and crumb filler.

Dale had a fancy seafood linguine with shrimp, scallops, and
a couple very small lobster claws in a Newburglike sauce, quite
a generous and tasty serving. My choice was a less fancy seafood
linguine with shrimp, scallops, and mussels and clams in the
shell in an alfredolike sauce. Both were good, his better. The
shellfish were uniformly good, the scallops special standouts.
The pasta was just past al dente, pretty good for a busy day.
My sauce was marred by a large quantity of Parmesan which I guess
was to be expected, except that the menu said something like
seafood cream sauce, no mention of mass amounts of alfredoness. I
took home half my pasta and a few shrimp. Along with a piece and
half of garlic bread, the container weighed in at just over 2 lb.
They appeared to have comped the wine, but I didn't figure that
out until reviewing the tab after we got home.

=

I am fond of Pioneer Pit Beef, the shack Maryland echo picnics
and other gatherings love to stop at. Though there are several
sandwiches and two or three sides, everyone gets a variation on
the pit beef (available in various donenesses - when you place
your order, the guy at the slicing machine hands you a sample to
make sure it's right) on a bun (regular or super) or a sub roll.
Various condiments and toppings, of which barbecue and horsey
sauces are popular but that I generally dispense with. This time
I got a super, rare, plain, 9 or 10 oz of juicy pink meat, this
time with some shreds of the exterior burned bits and fat. It
was as usual good and satisfying. To wash down the large meal
I had my usual, root beer with no ice.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 06-20-19 08:48, Michael Loo <=-
spoke to All about 555 dining with the Shipp <=-

I was kind of hungry for seafood after getting off
the plane, so when Dale and Gail picked us up I
leaned on them to take us to the local king of
crabcakes, G&M in Linthicum. It was suggested that

We are quite glad that you did. It is the first time that Gail has
ordered crab cake, and was quite pleased with it. There is a restaurant
near us where we went to a happy hour and I ordered a crab cake.
Although it had a lot of very large lumps and not much else, it did not
have much flavor. Gail commented on the difference.

I finished up the pasta in cream/sherry sauce tonight. It still was
good, reheated at low speed in the microwave.

I will look for this message to appear on DOC's . There were two of my messages posted a couple of days ago that I could not find there after
you wrote me an email about a lack of messages. But your five were
there, and came into my QWK packet tonight, as well as a message from Ed
Vance and one from CT Ruth. There are three other messages from CT Ruth
and one from Swisher which got here after my QWK packet was made at
10:45 pm.

I'm thinking that traffic volume here is just low for now. Nancy may be
off at the pond, and NC Ruth posted a bunce a few days ago, but none
since.

I am fond of Pioneer Pit Beef, the shack Maryland echo picnics
and other gatherings love to stop at. Though there are several

I touted Pioneer Beef to one of my phyical therapists. She lives in Catonsville, between downtown Ellicott City and Dimetri's. She has not
yet been there, but said that it is the kind of place she, husband and
two 13year olds would like.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LENTIL SOUP BORRACHO
Categories: Soup
Yield: 12 servings

1 lb Lentils; rinsed
4 c Beer
3 c Chicken broth
1 lb Lean ground beef
1 c Cooked ham pieces
1 lb Smoked sausage or kielbasa
- thinly sliced
1 c Coarsely chopped celery
1 c Chopped red onion
1 ts Chopped garlic
1/2 ts Dried rosemary; crushed
1/2 ts Dried basil; crushed
1 c Sliced mushrooms
Salt, pepper

"Borracho" means drunkard in Spanish. The alcohol in the four cups of
beer cooks away, leaving only the yeasty flavor of the hops.

Combine lentils, beer and broth in large kettle. Bring to boil,
reduce heat and simmer. Brown ground beef in skillet. Drain off fat.
Add beef with ham, sausage, celery, onion, garlic, rosemary, basil
and mushrooms to kettle and cook 1 hour or until tender. Season to
taste with salt and pepper.

Created by: Father John Wishard, Our Lady of Malibu Church

(C) 1992 The Los Angeles Times
From: Karen Mintzias Date: 17 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:06:57, 21 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)