MICHAEL LOO wrote to RUTH HANSCHKA <=-

Well, think about it. The Texas Roadhouse chain
is from Indiana.

I don't eat there either.

It's generally worthwhile for beefeaters.

I'd try it if there were one handy, but chains don't get me
interested in road trips.

This is a relatively benign chain.
Independent steakhouses these days are few
and far between and bizarrely overpriced.

Don't you believe that. One just has to look. Here's the beef menu from
a local, family owned, established in 1939 place called "Fritz' Wagon
Wheel". There are at least four other steak joints local to me (but not
near an airport or bus terminal).

One just has to be a careful shopper/diner

BEEF (includes your choice of potato and soup or dinner salad)

New York Strip (16 oz) 20.95

Ribeye (12 oz) 17.95
(14 oz) 19.95

Prime Rib (10 oz) 15.95
(12 oz) 17.95

Porterhouse (16 oz) 21.95
(20 oz) 25.95

Chopped Sirloin (12 oz) 12.95

Tenderloin Filet (8 oz) 23.95

Decent pricing as I see it. Certainly nothing in the "bizarrely
overpriced" end of things.

The whole menu can be viewed here: http://capitalcitymenus.com/listing/fritzs-restaurant/

And just for contrast - another local steak house https://capitalcitymenus.com/wp-content/uploads/2015/09/oldlux.pdf

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fiesta Rib Eye Steaks
Categories: Beef, Salsa, Cheese
Yield: 4 Servings

4 Rib eye steaks; 3/4" thick
2 tb Lime juice; fresh
8 Flour tortillas; 6" size
1/4 c Colby cheese; shredded
1/4 c Jack cheese; shredded
1 c La Victoria Salsa or home
- made (NO PACE!)

Place steaks in utility dish and sprinkle with half the
lime juice. Turn steaks over and sprinkle w/remaining juice.

Wrap tortillas securely in heavy-duty aluminum foil.

Place steaks on grid over medium coals. Grill steaks 7 to 9
minutes for rare to medium, turning once.

Place tortilla packet on outer edge of grid and heat 5 min,
turning once.

Top each steak with an equal amount of the cheeses.

Serve with salsa and the tortillas.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM



... Fight fire with fire and you'll become burned out!

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 12-13-18 12:49, Dave Drum <=-
spoke to Ruth Hanschka about NYC is nasty <=-

This is a relatively benign chain.
Independent steakhouses these days are few
and far between and bizarrely overpriced.

Don't you believe that. One just has to look. Here's the beef menu
from a local, family owned, established in 1939 place called "Fritz'
Wagon Wheel". There are at least four other steak joints local to me
(but not near an airport or bus terminal).

Remember that you are in the state which contains a major beef
processing industry.

One just has to be a careful shopper/diner

BEEF (includes your choice of potato and soup or dinner salad)

New York Strip (16 oz) 20.95

Too much, and not a steak I would favor.

Ribeye (12 oz) 17.95
(14 oz) 19.95

Ditto

Prime Rib (10 oz) 15.95
(12 oz) 17.95

More than we pay at our local Irish pub for a larger size.

Porterhouse (16 oz) 21.95
(20 oz) 25.95

I do these at home for a lot less money.

Chopped Sirloin (12 oz) 12.95

Tenderloin Filet (8 oz) 23.95

Decent pricing as I see it. Certainly nothing in the "bizarrely overpriced" end of things.

Maybe not bizarrely overpriced, but on the high side of what I would be
willing to pay.


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

Title: Lentils, Monastery Style
Categories: Main dish, Meatless
Yield: 1 Recipe

2 lg Onions; chopped
4 Carrots; chopped
10 Garlic cloves; chopped
1/4 c Olive oil
1/2 ts EACH, dried: thyme and
- marjoram leaves
3 c Vegetable stock
1 c Dry lentils
1/4 c Fresh chopped parsley
1 lb Can chopped tomatoes
1/4 c Sherry
2/3 c Grated Swiss cheese

Saute onions, carrots and garlic cloves in oil 5 minutes. Add thyme
and marjoram and saute 1 minute more. Add stock, lentils, parsley and
tomatoes. Stir and cook in covered pot until lentils are tender,
about 45 minutes, then add sherry.

To serve, place 2 tablespoons cheese in each serving bowl and top with
lentils. This is very good served with corn muffins or corn bread
sticks. Recipe can be easily doubled.

from Carolyn Noack - "When our house burned down, we moved to a leased
house, where the previous owner had left lots of cookbooks around.
While browsing through them, I found this vegetarian dish. I serve
it because it's low-fat, meatless, very filling and hearty."

from the article, "A Few of Your Favorite Things" featuring readers'
favorite recipes. Printed in the Houston Chronicle, 7/15/98

printed in the Houston Chronicle, 7/15/98

typed and posted by teri Chesser 7/98

From: Teri Chesser Date: 08-01-98
Home Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:42:25, 14 Dec 2018
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

This is a relatively benign chain.
Independent steakhouses these days are few
and far between and bizarrely overpriced.

Don't you believe that. One just has to look. Here's the beef menu
from a local, family owned, established in 1939 place called "Fritz'
Wagon Wheel". There are at least four other steak joints local to me
(but not near an airport or bus terminal).

Remember that you are in the state which contains a major beef
processing industry.

Where? I am not aware of any major beef processors since Armour moved
their Joliet plant to "who knows where".

Can you name the plant/processor to which you refer? I'm curious. Or
were you thinking maybe of our neighbouring state and their "Iowa Beef Packers"? Or our other neighbour to the south of Iowa and the packers associated with the Kansas City stockyards?

Pork processors - oh, yeah. Less than an hour west of me. And a major
employer in the area.

One just has to be a careful shopper/diner

BEEF (includes your choice of potato and soup or dinner salad)

New York Strip (16 oz) 20.95

Too much, and not a steak I would favor.

That's $1.31 oz compared to the local Texas Roadhouse NY Strip (12 oz)
@ 18.99 ($1.58 oz)

Ribeye (12 oz) 17.95

$1.50 oz

(14 oz) 19.95

$1.43 oz

Ditto

vs the local Texas Road House 12 oz @ 17.99 (essentially equal) and
their 16 oz @ $19.99 ($1.25 oz - a bargain)

Prime Rib (10 oz) 15.95
(12 oz) 17.95

More than we pay at our local Irish pub for a larger size.

Texas Roadhouse is about a dollar more on the prime rib selections. If
you do better at your local pub then you've found a bargain deal. I'm
not a fan of prime rib. I prefer my meal from that cut to be done up as
a rib steak of about 1 1/2" thickness and char-grilled to rare or at
worst the low side of medium-rare.

Porterhouse (16 oz) 21.95
(20 oz) 25.95

I do these at home for a lot less money.

Certainly, almost anyone can. But we're talking steak house pricing here.

https://capitalcitymenus.com/wp-content/uploads/2014/12/texasroadhouse.pdf

Chopped Sirloin (12 oz) 12.95

Tenderloin Filet (8 oz) 23.95

Decent pricing as I see it. Certainly nothing in the "bizarrely overpriced" end of things.

Maybe not bizarrely overpriced, but on the high side of what I would be willing to pay.

Well, me too. Except for "special occasions" Bv)=

If doing steak at home and for myself I tend to favour chuck-eye steaks
and will likely do so until they get "discovered" and prices are driven
through the roof.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cowboy Steak w/Chimichurri Sauce
Categories: Beef, Sauces, Herbs, Chilies
Yield: 3 Servings

2 lb "Cowboy Steak"; (Frenched
- beef rib steak)
Salt & pepper

MMMMM------------------------CHIMICHURRI-----------------------------
1 1/2 c Firm packed fresh flat-leaf
- parsley, trimmed of thick
- stems
6 cl Garlic
3 tb Fresh oregano leaves
3 tb Wine vinegar
3/4 c Olive oil
1 1/2 ts Sea salt
1/2 tb Red pepper flakes
1/4 ts Fresh ground black pepper

Frenched beef rib-eye steak seared first to brown, then
cooked on lower heat to finish, served with parsley,
oregano, garlic chimichurri sauce.

A cowboy steak is a rather thick (2-inches) cut of meat.
It lends itself well to searing first, to get browning,
then slower cooking with either indirect heat on the
grill, or in the oven.

METHOD: Prepare the chimichurri sauce/marinade. Finely
chop the parsley, garlic and oregano (can do with a food
processor), place in a small bowl. Stir in the vinegar,
oil, salt, pepper, and red pepper flakes. Set aside two
thirds of the sauce for serving with the steak (cover with
plastic wrap and let sit at room temperature). The
remaining third of the sauce will be for the marinade.

Place steak in a bowl or large ziplock bag. Take about a
third of the prepared chimichurri sauce and coat the steak
for a marinade. Cover completely with plastic wrap or
remove air from ziplock bag and secure close. Let steak
marinate for several hours. Remove steak from refrigerator
two hours before cooking so that it gets close to room
temperature before cooking. Right before cooking, wipe off
marinade from steak and sprinkle steak generously with
salt and pepper.

GRILLING INSTRUCTIONS: Prepare grill so that one side has
high, direct heat and another side has indirect heat.
Brush grill grates with vegetable oil. Place steak first
on the side of the grill with high, direct heat, so that
it sears. Grill for a minute or two on each side, enough
to brown the meat. Then transfer the steak to the indirect
heat side of the grill. Cover the grill, try to maintain a
grill temperature of 350°F/175°C. Cook for 5-10 minutes
(or more) until the steak is cooked to your desired level
of doneness.

You can use the finger test to check for doneness, or a
meat thermometer. For rare, pull the meat off the gril at
an internal temp of 120°F/49°C. For medium rare,
125°F/52°C. Remove the meat to a plate and cover with
aluminum foil. Let rest for 5 minutes before serving.

STOVETOP/OVEN INSTRUCTIONS Preheat oven to 350°F/175°C.
Heat a large cast iron skillet on medium high to high
heat. Hold the steak fat-side down to render a little of
the fat into the pan. Then sear each side until nicely
browned, about a minute or two each. Transfer the steak
(if using cast iron pan, can place the whole pan in the
oven) to the oven to finish to desired doneness, anywhere
from 5 to 15 minutes, depending on the thickness and size
of the steak and how well done you like it.

You can use the finger test to check for doneness, or a
meat thermometer. For rare, pull the meat out of the oven
at an internal temp of 120°F/49°C. For medium rare,
125°F/52°C. Remove the meat to a plate and cover with
aluminum foil. Let rest for 5-10 minutes before serving.

Serve steak with remaining chimichurri sauce.

Yield: Serves 3-4.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "A cheapskate won't tip a waitress. I'm just careful with my money." UDD --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

12-14-18 07:20 Dave Drum wrote to Dale Shipp about NYC is nasty
Howdy! Dave,

@MSGID: <5C13D511.116422.cooking@capitolcityonline.net>
@REPLY: <5C138EA5.116420.cooking@capitolcityonline.net>

Dale Shipp wrote to Dave Drum <=-

-SNIP-

If doing steak at home and for myself I tend to favour chuck-eye steaks and will likely do so until they get "discovered" and prices are driven through the roof.

In 1966 the cheapest Beef Steak we could find at the Grocery was Round Steak.

Then 39 Cents a Pound - now 'through the roof'.

And the last time we bought Round Steak recently, it didn't taste as good
as we remembered back when we bought it all the time, so we don't buy
Round Steak anymore.

Rib Eye and some of the other Steaks we buy on $ale still taste good to us.

When we eat out we skip the Steak Houses and go to McDs, Burger King,
Wendy's, Taco Bell, Chick-fil-A and so on.

My favorite eating place is Gatti's Pizza buffet.
I've told them the only thing I've found wrong there is:
"Every time I Walk In there, I Waddle Out!"

That Place helps My Well Rounded Physique.


... Have you checked your smoke detector batteries & Fire Ext, LATELY?!
--- MultiMail/MS-DOS v0.49
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

This is a relatively benign chain.
Independent steakhouses these days are few
and far between and bizarrely overpriced.

Don't you believe that. One just has to look. Here's the beef menu

from

a local, family owned, established in 1939 place called "Fritz' Wagon
Wheel". There are at least four other steak joints local to me (but

not

near an airport or bus terminal).

One just has to be a careful shopper/diner

I go out to eat maybe three or four times a year, and not in steak
places. Michael is the one who ought to be checking this place out.
The only steak places near me charge nutso prices.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 12-14-18 07:20, Dave Drum <=-
spoke to Dale Shipp about NYC is nasty <=-

Remember that you are in the state which contains a major beef
processing industry.

Where? I am not aware of any major beef processors since Armour moved their Joliet plant to "who knows where".

I had always associated Chicago and environs with the beef industry,
both feed lots and meat packing. I guess that might have been some time
ago?

Can you name the plant/processor to which you refer? I'm curious. Or
were you thinking maybe of our neighbouring state and their "Iowa Beef Packers"? Or our other neighbour to the south of Iowa and the packers associated with the Kansas City stockyards?

Perhaps -- KC is still part of the midwest.

New York Strip (16 oz) 20.95

Too much, and not a steak I would favor.

That's $1.31 oz compared to the local Texas Roadhouse NY Strip (12 oz)
@ 18.99 ($1.58 oz)

Measure on the same footing. The bigger the steak, the less per ounce.

Ribeye (12 oz) 17.95
$1.50 oz

TRs 12oz ribeye is 18.99 here -- you win there.

(14 oz) 19.95
$1.43 oz

TR does not have a 14 ounce ribeye, but their 16 ounce is 21.99 or 1.37
per ounce (again, the bigger the cut the lower the price per ounce).

vs the local Texas Road House 12 oz @ 17.99 (essentially equal) and
their 16 oz @ $19.99 ($1.25 oz - a bargain)

Looks like your prices for TR are lower there than here. Could that be
because of being closer to meat packing facilities? Or just simply cost
of rent, etc.

Prime Rib (10 oz) 15.95
(12 oz) 17.95

More than we pay at our local Irish pub for a larger size.

Texas Roadhouse is about a dollar more on the prime rib selections. If
you do better at your local pub then you've found a bargain deal. I'm
not a fan of prime rib. I prefer my meal from that cut to be done up
as a rib steak of about 1 1/2" thickness and char-grilled to rare or at worst the low side of medium-rare.

Here TR is about $2 more on each of those two sizes. The Irish pub we
go to occasionally has a Tuesday special on prime rib. Last I recall it
was 15 ounce for $15.95.

Porterhouse (16 oz) 21.95
(20 oz) 25.95

Here, the TR has only a 23 ounce porterhouse priced at 26.99. Too much
steak and too much money, albeit not a bad price per ounce. We'd have
to split it between Gail and I, and then still take some home.

Chopped Sirloin (12 oz) 12.95

TRs 10 ounce chopped sirloin is 10.99, but not something we would ever
buy. I'd much rather go to another place's Tuesday special for an 8
ounce hamburger for $6.

Tenderloin Filet (8 oz) 23.95

I don't see that TR even offers this. They offer Filet Medallions, 9
ounce total weight for 19.99 -- but again, not something we would ever
buy.

Maybe not bizarrely overpriced, but on the high side of what I would be willing to pay.

Well, me too. Except for "special occasions" Bv)=

Struth. We would go more for the 6 or 9 ounce sirloin, priced at 11 or
13 respectively. Much higher price per ounce, but all we care to eat.

If doing steak at home and for myself I tend to favour chuck-eye
steaks and will likely do so until they get "discovered" and prices are driven through the roof.

Our go to steaks for home cooking are porterhouse at $7.99 per pound
(BJs).


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

Title: Mc Indian Lentil Sandwich Spread (Wonderful!)
Categories: Legume, Sandwich
Yield: 2 Servings

-
1 c Cooked lentils
4 Cloves garlic -- pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger

Recipe by: The New McDougall Cookbook. Combine all of the
ingredients in a small sacuepan. Cook gently over low heat, stirring
occasionally, for 5 minutes, to allow the flavors to blend. Chill for
1 hour.
133 calories, 0.8 grams
fat per 1/2 cup serving. From the collection of Sue Smith,
S.Smith34, Uploaded
June 16, 1994

Recipe By :

From: "Mary Riemermann" <rieme005@tc.Um

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:56:23, 15 Dec 2018
___ Blue Wave/DOS v2.30

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

RUTH HANSCHKA wrote to DAVE DRUM <=-

This is a relatively benign chain.
Independent steakhouses these days are few
and far between and bizarrely overpriced.

Don't you believe that. One just has to look. Here's the beef menu
from a local, family owned, established in 1939 place called "Fritz'
Wagon Wheel". There are at least four other steak joints local to me
(but not near an airport or bus terminal).

One just has to be a careful shopper/diner

I go out to eat maybe three or four times a year, and not in steak
places. Michael is the one who ought to be checking this place out.
The only steak places near me charge nutso prices.

I eat out a lot. But, it's mostly drive through Hardee's or Burger Whop
for a breakfast item while out delivering car parts. Or Steak n' Shake
for lunch (close by, inexpensive, tasty and fast). I do a steak house
maybe once or twice a year ..... and then it's someone else's idea and
for a "special occasion."

My friend Les and I have discussed to pros and cons of cooking for one
vs eating out and we have determined that it's less expen$ive and less
wasteful to take most of our meals in/from a restaurant.

That being said, I made a big ol' pot of chicken soup last night and
have enough left over for a week or more of evening eats.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 quarts

1 lb Chicken bits from the GFS
- bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti

Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.

Add the chicken bits and vegetables, stirring to mix.

Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.

If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.

Soup is ready when the noodles are done.

Makes four or more quarts

Uncle Dirty Dave's Kitchen

MMMMM

... Apologize... It's the best way to get in the last word!!
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

I go out to eat maybe three or four times a year, and not in

steak

places. Michael is the one who ought to be checking this

place out.

The only steak places near me charge nutso prices.

I eat out a lot. But, it's mostly drive through Hardee's or Burger

Whop

for a breakfast item while out delivering car parts. Or Steak n'

Shake

for lunch (close by, inexpensive, tasty and fast). I do a steak

house

maybe once or twice a year ..... and then it's someone else's idea

and

for a "special occasion."

I haven't had anything from fast food joint other than Panera in
over a decade, unless you count coffee and a yearly donut. Panera is
always someone else's idea about annually; their food tastes like
someone knocked salt shaker into the pot.

My friend Les and I have discussed to pros and cons of cooking for

one

vs eating out and we have determined that it's less expen$ive and

less

wasteful to take most of our meals in/from a restaurant.

I can generally cook for a lot less than takeout costs, and the food
isn't a salt lick.

That being said, I made a big ol' pot of chicken soup last night

and

have enough left over for a week or more of evening eats.

I spent Saturday making stollen instead of soup, and made russian tea
cakes the night before. We had chicken soup out of the freezer for
dinner.

Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 quarts

Mine starts with whatever soup base is handy, and tends toward the
kitchen sink school of cooking - throw in everything but the kitchen
sink. I will say that smoked turkey bits make great soup stock.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)