That is all very reasonably priced.
I like the "draught" beers :-)
-- Regards, Joerg http://www.analogconsultants.com/ "gmail" domain blocked because of excessive spam. Use another domain or send PM.
That's "downtown" sort of pricing. We're more used to entrees being in the $8 range, with portions big enough for a second meal at home.
John
The classic "biscuits and gravy" looks like something the dog ate and didn't like. But it's awfully good, done right.
John
"Sweetie darlin'"
Cheers
Phil Hobbs
-- Dr Philip C D Hobbs Principal ElectroOptical Innovations 55 Orchard Rd Briarcliff Manor NY 10510 845-480-2058 hobbs at electrooptical dot net http://electrooptical.net
You're too kind, Jim! Thanks again for your hospitality a couple of weeks ago.
We were down in SC in July and went so far as to visit Cracker Barrel to try collard greens and such like (is that as bad as going to Taco Bell to try Mexican grub?), but never have had Southern home cooking.
Cracker Barrel is pretty good for "down home" style. There's even one here in PHX that I go to once or twice a year. My main objection is that the portion sizes are HUGE!
I haven't been in a Taco Bell since back when they first opened.
I'll take you to Aunt Chilada's the next time you visit.
...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC\'s and Discrete Systems | manus |
| Phoenix, Arizona Voice:(480)460-2350 | |
| E-mail Address at Website Fax:(480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |
I love to cook with wine. Sometimes I even put it in the food.
I think that answers itself - no.
-- http://en.wikipedia.org/wiki/Grits http://en.wikipedia.org/wiki/Nixtamalization JF
Don't forget to add "Bless your heart"
I was always sort of lukewarm about grits until I was introduced to "Shrimp & Grits" in Memphis. I'm getting hungry just thinking about it...
-- Eeww..;) I haven\'t tasted one like that yet, but there do seem to be two common varieties, both cream gravies, one used to cover biscuits and the other used to cover chicken-fried steak and the like. The one for biscuits is usually pretty close to Paula Deen\'s,: http://www.wchstv.com/gmarecipes/pauladeensbiscuitsandsawmillgravy.shtml and the one for chicken-fried steak is usually like: http://www.texascooking.com/recipes/texascfs.htm Enjoy! :-) JF
-- BTW, when I was growing up in the Panama Canal Zone I found that Tartar sauce and French fries were made for each other. Later on, in Texas, I found that French fries and cream gravy are too. JF
You missed a hilarious movie!
...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC\'s and Discrete Systems | manus |
| Phoenix, Arizona Voice:(480)460-2350 | |
| E-mail Address at Website Fax:(480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |
I love to cook with wine. Sometimes I even put it in the food.
The Brat invented the side order of sausage gravy as a dip for french fries, at Mary Belle's in Auburn, CA.
John
-- Well, since she\'s yours, I understand why you want to issue her unwarranted credit but, unless she started out with the intent of consciously _inventing_ a culinary delight, I suggest it was more like a serendipitous accident. A _discovery_, don\'t you know. JF
Well, she did it on purpose, ordered a cheesesteak sandwich, fries, side of sausage gravy. That's invention, not discovery. The menu didn't even mention gravy as a side, but Mary Belle's is very accommodating.
Their cherry cobbler is astonishing.
Bratinella is doing our PCB layout these days. Pretty well, for a softball+psychology major.
John
Yeah, for $19 it oughta be called polenta.
Nah, grits, cheese or not, won't stay down long enough.
With sausage, your heart needs to be blessed.
Here in Baltimore, replace "hunny" with "Hon".
Also, grits in Dixie-speak is properly pronounced with at least two or three syllables:
"Gree-Yi-Yets"
Paul
Grits and Polenta aren't quite the same. Corn meal mush is closer to Polenta. Around here you can buy Polenta at the grocery, in a form quite like a meat stick... just slice and fry.
...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC\'s and Discrete Systems | manus |
| Phoenix, Arizona Voice:(480)460-2350 | |
| E-mail Address at Website Fax:(480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |
I love to cook with wine. Sometimes I even put it in the food.
The Canadians discovered that one a long time ago:
Tim
-- Deep Friar: a very philosophical monk. Website: http://webpages.charter.net/dawill/tmoranwms
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