They were on a par with the old Ponderosa or Bonanza

steak houses as I recall.

So fair to middling, okay to eat at in a pinch.

Basically. Not the huge variety of stuff like a GC but an OK salad bar
and steaks. Prices were reasonable, as befits an establishment like
that.

Steak and reasonable prices - makes me almost wish
we'd eaten at a Hoss's when we blasted through
Pennsylvania yesterday - we ended up having an
excellent but costly and of frozen food meal at
Bonefish Grill, 5 miles before we would have gotten
to a Hoss's on US15.

Lilli were sitting at a bar with a limited
menu, and I was poring over it wondering what
to order, and sensing my slowness, she said
that we could leave and go someplace else. I
rather curtly pointed out that we had raised
the place's expectations by sitting there, and
it really was only fair to get something, even
if it didn't totally fill the bill. I eventually
chose a Landbier, which was good.

I understand; we usually buy a little something if we stop at a
convenience store, fast food place, etc to make use of their
conveniences. Sometimes it's just a drink or bag of snacks but we figure
that we walked into a place, we can support it a bit. Same as when we
"camp" in a W-M lot, we will go in and buy a little something.

Something for nothing always struck me as
somewhat unfair, whereas something for almost
nothing or just a token payment takes away
some of the shame or whatever it is.

sample. Steve > had a beef goulash, said the meat was a bit on the
tough side. I had the > Schweinsaxen....with red cabbage and spazele. Meat was ok, not

outstanding; spazele was a very generous portion, about average; red

Bohemian would likely be Czech/Slovak. Though goulash
is pretty Hungarian.

Place was called The Bohemien.

As Czech Bohemia was one of the few places that
Hitler had a shred of a historical leg to stand
on when he started his worldwide land grabs, you
might cut the restaurant (not Hitler) a little
slack, but the spelling also implies perhaps a
bit of the raffishness which the French term
offers a large dose of.

cabbage was very disappointing. It was quite dry, inconsistantly

cut, > very little flavor. A good sixed portion like the spazele but
on the
Dry and very little flavor is bad, but inconsistently
cut to me would mean hand-cut and a plus rather than
a minus.

Possibly hand cut but I think not. Didn't seem to be so.

Raggedy and jaggedy means hand-cut to me.

bottom of the scale of the red cabbages I've had over the years. It didn't taste of anything but cabbage; told Steve it tasted like something my mom would have made if she didn't use a JofC recipe.

Ooh, burn!

Truth, Mom was not a good cook, even with basics and less so with things
out of her usual repitoire.

Could she follow recipes? There are many without
a flair for the subject who do quite well with
expert aid within reading distance.

So far mine has been behaving but we've still got the Sam's Club

where > we bought it in WF.
That Walmart subunit has been shrinking of
late, quite considerably.

The one in WF opened up September 1, 2016 and seems to be going strong.
Gets a lot of people from the surrounding area that don't want to go
down to Raleigh to shope.

Concentrating on high traffic, which unless climate
change really accelerates means not Alaska.

And if I had a legitimate request for a
substitution, and the establishment refused
it, it would mean never again.

Understandable; we've had some refuse the request.

That makes negative brownie points, the more
reasonable the request, the more minus.

It holds everything together if it's a good bun. The cheap white

ones > are just that.
I don't find buns, even fancy ones, very
attractive or tasty.

It's one of the few times I will go for the carbs--just to hold the
burger and toppings reasonably together. Harder to eat them together if
you have them all spread out on a plate. (G)

I have just two words for you - knife and fork.

As do I. We have 10 more days, and having a
sick person to deal with would be quite a
burden. Not to mention that I never wish any
of my friends to be sick.

Just not good all around. I presume you're still in Germany, still in
Berlin? Maybe she needs to "take the cure at Baden-Baden". (G)

She needs to take the cure of one or two glasses
of wine a day rather than three or four. Also, there
is the issue of chronic debilitating disease to worry
about. We're back in the US now, and I've abandoned
her to her own devices for 2 weeks, after which we
move in the Swisher direction. I hope she remembers
her doctor's appointment.

OK, off key hit.

I used to think it was relatively easy to play
the piano, because you couldn't play out of tune.

Some people can. (G)

Not on the piano, unless it's out of tune
to begin with.

Which is easy enough to occur.

But don't shoot the piano player, anyhow not
for being out of tune.

Steve thinks he's a super taster for bitter.

Entirely possible.

He seems to be quite aware of cilantro, hops and other bitter tasting
foods.

To me cilantro isn't particularly bitter,
just kind of gross tasting.

I'll take water over a lot of other liquids. (G)

Mud, gall, zucchini juice ... .

Most alcoholic ones, including beer, coffee.....

Coffee?

I don't drink coffee--can't take the taste of it.

Maybe you too, then.

Mock chopped liver
categories: vegetarian, starter
yield: 1 batch

4 oz dry lentils
3 c water
1/2 Tb veg oil
1 xl onion, sliced (2 c)
2 hard boiled egg whites
5 walnuts chopped and crushed (optional)
1/2 ts salt (to taste)
1/4 tsblack pepper (To taste)

Cook lentils til barely done (al dente). Drain
and set aside.

Heat oil in lg fry pan; add onions and very
slowly cook them until VERY browned. (I like
them just short of burned.)

Place onions, hard boiled egg whites, lentils,
salt and pepper in food processor with sharp blade.
Pulse on and off quickly a few times, until mixture
is thoroughly chopped, but not completely smooth. (I
like it a little lumpy. Some people like it smooth,
like a real pate'.) This tastes amazingly like real
chopped liver. I've never used the walnuts, but
friends who gave me the recipe do, and say it's very
good. I add a little chopped parsley, too.

Babette Bloch, after Jane Brody's Good Food Gourmet
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 06-19-18 20:58, Michael Loo <=-
spoke to Ruth Haffly about 894 various was picnic <=-

Steak and reasonable prices - makes me almost wish
we'd eaten at a Hoss's when we blasted through
Pennsylvania yesterday - we ended up having an
excellent but costly and of frozen food meal at
Bonefish Grill, 5 miles before we would have gotten
to a Hoss's on US15.

Would that be on the route from Columbia to NY Picnic? If we drive you
up, should we plan a stop there for lunch?

Hmm, what is your opinion of tenderizer on steak?

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

Title: Oregon Bbq Steak*
Categories: American, Main dish
Yield: 6 Servings

4 lb Beef chuck steaks - each
-one inch thick
Meat tenderizer
1/2 c Minced onion
1/2 c Bacon drippings
1/3 c Fresh lemon juice
1 tb Catsup
1 tb Worcestershire
1 tb Prepared horseradish
1/2 ts Salt
1/4 ts Pepper
1 lg Garlic clove, minced
2 ea Bay leaves

Prepare steak with the tenderizer according to package directions.

Saute onion in melted bacon drippings just until limp Stir in
remaining ingredients.

Pour sauce over steak and marinate at room teperature for 30 minutes.
Turn steaks once.

Grill steak over hot coals to desired doneness (about 4 min per side
for rare)) Bastge with remaining marinade.

Cut into serving pieces.

Womans Day Enc

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:59:06, 20 Jun 2018
___ Blue Wave/DOS v2.30

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

Hi Michael,

The tag line with #891 was the one the system pre-selected, pure
coincidence. I might have chosen it but the program did it for me. (G)

(Hoss's)

They were on a par with the old Ponderosa or Bonanza

steak houses as I recall.

So fair to middling, okay to eat at in a pinch.

Basically. Not the huge variety of stuff like a GC but an OK salad

bar > and steaks. Prices were reasonable, as befits an establishment
like

that.

Steak and reasonable prices - makes me almost wish
we'd eaten at a Hoss's when we blasted through
Pennsylvania yesterday - we ended up having an
excellent but costly and of frozen food meal at
Bonefish Grill, 5 miles before we would have gotten
to a Hoss's on US15.

Sigh! You would have done a lot better at Hoss's. Did you not know you
were that close to one?

rather curtly pointed out that we had raised
the place's expectations by sitting there, and
it really was only fair to get something, even
if it didn't totally fill the bill. I eventually
chose a Landbier, which was good.

I understand; we usually buy a little something if we stop at a convenience store, fast food place, etc to make use of their conveniences. Sometimes it's just a drink or bag of snacks but we

figure > that we walked into a place, we can support it a bit. Same as when we > "camp" in a W-M lot, we will go in and buy a little
something.

Something for nothing always struck me as
somewhat unfair, whereas something for almost
nothing or just a token payment takes away
some of the shame or whatever it is.

Helps both of us out in the long run.

sample. Steve > had a beef goulash, said the meat was a bit on

the > ML> tough side. I had the > Schweinsaxen....with red cabbage
and spazele. > ML> Meat was ok, not

outstanding; spazele was a very generous portion, about

average; red > ML> Bohemian would likely be Czech/Slovak. Though
goulash

is pretty Hungarian.

Place was called The Bohemien.

As Czech Bohemia was one of the few places that
Hitler had a shred of a historical leg to stand
on when he started his worldwide land grabs, you
might cut the restaurant (not Hitler) a little
slack, but the spelling also implies perhaps a
bit of the raffishness which the French term
offers a large dose of.

I don't know the origins of this place but our daughter and family have
only been in the SLC area for just short of 2 years. This may be the
closest they've found, so far, to a German restaurant in the area where
they live. It had an on site breweery, not that we cared to sample the products.

cabbage was very disappointing. It was quite dry,

inconsistantly > ML> cut, > very little flavor. A good sixed portion
like the spazele but > ML> on the

Dry and very little flavor is bad, but inconsistently
cut to me would mean hand-cut and a plus rather than
a minus.

Possibly hand cut but I think not. Didn't seem to be so.

Raggedy and jaggedy means hand-cut to me.

Possibly, but somebody wasn't paying attention to the cutting.

bottom of the scale of the red cabbages I've had over the

years. It > ML> > didn't taste of anything but cabbage; told Steve it tasted like > ML> > something my mom would have made if she didn't
use a JofC recipe. > ML> Ooh, burn!

Truth, Mom was not a good cook, even with basics and less so with

things > out of her usual repitoire.

Could she follow recipes? There are many without
a flair for the subject who do quite well with
expert aid within reading distance.

She could follow a recipe but the finished product seemed to lack
something still.

So far mine has been behaving but we've still got the Sam's

Club > ML> where > we bought it in WF.

That Walmart subunit has been shrinking of
late, quite considerably.

The one in WF opened up September 1, 2016 and seems to be going

strong. > Gets a lot of people from the surrounding area that don't
want to go

down to Raleigh to shope.

Concentrating on high traffic, which unless climate
change really accelerates means not Alaska.

It has been handy having it there, tho we prefer Costco overall.

And if I had a legitimate request for a
substitution, and the establishment refused
it, it would mean never again.

Understandable; we've had some refuse the request.

That makes negative brownie points, the more
reasonable the request, the more minus.

True; it doesn't take much to slice up a few flour tortillas and toss
them into oil for a minute or so.

It holds everything together if it's a good bun. The cheap

white > ML> ones > are just that.

I don't find buns, even fancy ones, very
attractive or tasty.

It's one of the few times I will go for the carbs--just to hold the burger and toppings reasonably together. Harder to eat them together

if > you have them all spread out on a plate. (G)

I have just two words for you - knife and fork.

I've done that also, many times.

As do I. We have 10 more days, and having a
sick person to deal with would be quite a
burden. Not to mention that I never wish any
of my friends to be sick.

Just not good all around. I presume you're still in Germany, still

in > Berlin? Maybe she needs to "take the cure at Baden-Baden". (G)

She needs to take the cure of one or two glasses
of wine a day rather than three or four. Also, there
is the issue of chronic debilitating disease to worry
about. We're back in the US now, and I've abandoned
her to her own devices for 2 weeks, after which we
move in the Swisher direction. I hope she remembers
her doctor's appointment.

Does she appreciate others reminding her of appointments and such like?
If you're in semi regular contact, a note, as part of an e-mail should
help. Voice contact--a "don't forget you're scheduled for...." might be
enough of a reminder. Hopefully she's concerned enough about her health
that she won't forget.

OK, off key hit.

I used to think it was relatively easy to play
the piano, because you couldn't play out of tune.

Some people can. (G)

Not on the piano, unless it's out of tune
to begin with.

Which is easy enough to occur.

But don't shoot the piano player, anyhow not
for being out of tune.

I won't shoot the piano player, nor the player piano.

Steve thinks he's a super taster for bitter.

Entirely possible.

He seems to be quite aware of cilantro, hops and other bitter

tasting > foods.

To me cilantro isn't particularly bitter,
just kind of gross tasting.

I'll take small amounts of it. Sad to say tho, some cooks think that if
a little is good, a lot is better. Most of the time we'll ask the waiter
(or waitress) about the amount used, especially if the menu is vague.

I'll take water over a lot of other liquids. (G)

Mud, gall, zucchini juice ... .

Most alcoholic ones, including beer, coffee.....

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The buck doesn't even slow down here!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

Coffee?

I don't drink coffee--can't take the taste of it.

Maybe you too, then.

Not allergic, just don't like it. I don't mind the smell of fresh
ground, just don't ask me to drink it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)