I'm getting back into the swing of things and had
a United flight, pretty ordinary but as usual they
sold me a ticket on a plane with 28 seat beds up
front and then substituted one with 16, the result
being that my seat 7A, which would have been in
the last row of first on the one aircraft, was in
the first row of coach on what I actually rode on.
My elite status with the airline guarantees me a
free meal and alcoholic beverage in coach, so I
asked for my usual, a Courvoisier, only to be told
that the airline has stopped loding the stuff
except on select international flights. So I had a
Shiner Bock, a perfectly fine beverage but no real
consolation. So instead of my usual food order, a
half-size tube of Pringles (for which they charge
$4.59 to the polloi), I asked for a cheeseburger
(regular price $10). Here's the ingredients list.

Smoked Gouda cheeseburger
Ingredients
BROOKLYN BRED BISTRO BUN: Enriched wheat flour
(wheat flour, barley flour, niacin, reduced iron,
thiamin mononitrate, riboflavin, folic acid),
water, potato flour, canola oil, raw sugar,
contains less than 2% of: yeast, sea salt,
natural mold inhibitors (cultured wheat starch,
cultured sugar, vinegar), sodium bicarbonate,
calcium sulfate, sodium acid pyrophosphate,
ascorbic acid, enzymes. BEEF PATTY: Beef,
flavoring, seasoning (maltodextrin, natural
flavor, modified food starch, corn syrup solids,
tricalcium phosphate), salt. SMOKED GOUDA CHEESE:
Pasteurized milk, cheese culture, salt, enzymes,
color added, with smoke flavor added.

This came with a condiment box that was bigger
than the burger itself, including red-leaf lettuce
(not bad), tomato slices (not good), dill pickle
rounds, mayo, mustard, and ketchup. The sandwich
was squashed, as if done in a press, which
resulted in very crunchy bread (not bad). The
burger was spongy and weird, and its cheese made
the whole taste more like a hot dog than a burger
(not bad, just baddish). I was glad that it was
only a third-pounder or so.

Next time I'll probably ignore the urge to
bargain hunt and just get the Pringles.

-

So there's this surfer themed bar Hodad's a couple
miles from the airport; it is frequently cited as
having the best burger in the area (or, according
to the expert Guy Fieri, in the country), so Lilli
took me there to make up for that airplane food.

Though it was a little chilly, the front was open,
and we were told we could be seated immediately if
we sat there, so like a pack of fools, we did, and
as soon as we did, the wind picked up.

Team waitstaff, a mixture of burned-out old surfers
and would-be burned-out old surfers; pretty pleasant
on the whole though a little on the abstracted side.

Lilli got a single cheeseburger for not very much
money, and I the double hamburger for just a bit
more. I figured on 1/4 lb patties for that price;
turns out they are 1/3 lbers, so my sandwich had
11 oz of meat plus the various things described
below, on a sturdy but not sturdy enough sweetish
bun. The menu says ALL burgers come with mayo, mustard,
onion, ketchup, pickles, lettuce, and tomato unless
you say otherwise; I told them to hold the mustard
and ketchup but accepted everything else. The
sandwich came as advertised, 6 or so thin slices of
dill pickle, two half-inch slices of tomato
(surprisingly starchy), an equal thickness of lettuce,
and about half that of onion. If you're totting this
up, the result is thicker than you can put your mouth
around; that is so, but when you grab hold of your
meal, toppings squirt out in all directions, leaving
you with a manageable burger and a bunch of garnishes
left in your basket. Surprisingly, though I generally
prefer my meat plain plain, the toppings made for a
more interesting sandwich. The meat was of course done
gray, which means that the moisture provided by the
mayo and veggies was welcome. A pretty good experience
all told. Lilli's was about the right size and good
enough that she ate the whole thing (usually I get a
tribute of a couple ounces, sometimes more, as she
runs out of steam after about a quarter pound). She
ordered fries with that - potato wedges, actually,
crisp outside and fluffy inside, not too bad.

I had a local lager, not interesting at all, and she had
red wine from a jug, ditto, the only notable bit being
that the waitress said (on being queried) that they had
Merlot and Cab, so Lilli ordered the Merlot, but word
came out presently that she had been mistaken, and they
had only one kind. So Cab it was, served in a brimfull
14 oz mug, same as my beer. It's a lucky thing we made
it back to the house intact.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 04-22-18 11:26, Michael Loo <=-
spoke to All about 626 a tale of two burger <=-

So there's this surfer themed bar Hodad's a couple
miles from the airport; it is frequently cited as
having the best burger in the area (or, according
to the expert Guy Fieri, in the country), so Lilli
took me there to make up for that airplane food.

We have given up on Guy's recommendations after having tried a couple of
them in the Baltimore / Maryland area (I think both with you). The
Mexican place was decent, but not someplace we felt like going back to.
The hot dog place was average or less.

I had a local lager, not interesting at all, and she had
red wine from a jug, ditto, the only notable bit being
that the waitress said (on being queried) that they had
Merlot and Cab, so Lilli ordered the Merlot, but word
came out presently that she had been mistaken, and they
had only one kind. So Cab it was, served in a brimfull
14 oz mug, same as my beer. It's a lucky thing we made
it back to the house intact.

You might have been a wiser choice to drive home :-}}


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

Title: BROKEN FISH TRAP SOUP WIP 2/4/95
Categories: Soups, Seafood
Yield: 4 Servings

2 c Fish stock
2 Kaffir lime leaves
1 Lemon grass piece
1/2 ts Ginger; or Galangal
3 tb Nouk Mam; Tiparos brand
-fish sauce, or Nam Pla
2 Lime; 1 juiced, 1 quartered
1/4 lb Shrimp; small ones are best
1/4 lb Oysters; if available
1/4 lb Crab meat; if available
1/4 lb Fish pieces; your choice
1/4 lb Scallops; slice if sea
1/4 lb ANY OTHER FISH
3/4 c Coconut milk;
3 Red chili peppers, crushed
-or more

Chop lime leaves. Juice lime. Heat stock and add lime leaves, lemon
grass, ginger, Nouk Mam & lime juice.
Bring to a low boil, stirring well.
Notes on seafood: Substitute fish as required, this recipe requires
1 1/4 total pounds of all fish, so substitute and exchange fish to
suit the market, or the fishtrap.
Add seafood & coconut milk. Simmer at just below boiling until
seafood is cooked, stirring constantly. Add chilis at the last
moment. Serve with lime wedges and steamed rice.

The name comes from a neat Thai restaurant in Dallas' Greenville
Avenue district called Thai Soon, which specializes in Thai seafood &
vegetarian dishes. I guess the name comes from "whatever crawled in"!

MM by Sylvia Steiger.
Changed and appended by Mike and Karen Stock 2/4/95 Submitted By MIKE
STOCK On 02-13-95

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:35:52, 23 Apr 2018
___ Blue Wave/DOS v2.30

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