• 656 Another bbq meal testing my ticker

    From MICHAEL LOO@1:123/140 to ALL on Saturday, April 28, 2018 17:07:52
    I've heard a lot about Heim BBQ in Fort Worth,
    one of the upstarts that have bumped my favorite
    Black's from the Texas Monthly top 50 (Black's
    gets an honorable mention this year for TURKEY,
    of all things). From downtown Dallas you take the
    TRE train to downtown Fort Worth, about an hour,
    then a bus westward about 15 minutes. It's in an
    unprepossessing but probably stable neighborhood
    that is being heated up with restaurants all up
    and down the main drag; Heim's is distinguished
    by a line out the door, down the patio, and
    onto the sidewalk. The line goes pretty fast,
    the hard part being getting table space. When
    we ordered, we tried to find space at the bar
    down in the corner, but that seemed not to work.
    We ended up getting a hightop between the bar
    area and the condiment table, right in the midst
    of traffic, oh well.

    We'd ordered fatty brisket; this was good but
    not as luscious as at Snow's or Franklin to
    which it is compared. I'd put it solidly in the
    B team with Black's several spots ahead of it.

    The fries were good, but I didn't eat many,
    leaving those for Lilli. Baked beans were more
    like Boston beans with a touch of jalapeno
    (though not quite so sweet) than Texas beans.

    I tried a locally-made Scorpion sauce that was
    supposed to weigh in at about a half-million
    units. The small sample nearly took the top of
    my head off and lasted on my palate for at least
    10 minutes, keeping me amused if in pain until
    the food came out.

    Beers from the bar in the corner were very
    ordinary and very expensive; the red wine was
    worse.

    The place is in fact printing money, and all
    the time we were there it was hopping.

    The place is gratifyingly convenient to the
    airport - the local bus stops almost directly
    across the street and takes you to the train
    station, and if you get on the right one, the
    train takes you to the Centrepoint stop, from
    which there is a free shuttle to DFW.

    AA1023 DFW LAX 2110 2251 321 was 32B 1F, 12C was 12BC
    So they swapped a plane with 16 up front for one that
    had had 30 (10 first, 20 business). At the last moment,
    they offered Lilli the relatively inconvenient 1F, and
    to give her credit she wavered a bit before accepting.
    I was #2 on the list and didn't get upgraded, no
    surprise. The flight was fine anyway.

    As it was a bit late, we checked into the aging but fairly
    nice Four Points LAX for the night. Other than checkin
    taking a huge long time (some customers ahead of us had
    special requirements or something), it was an uneventful
    and rather pleasant short stay.

    UA5415 LAX SAN 1222 1319 E75 18CD

    For some reason, Lilli not only didn't get upgraded,
    she was relegated to Zone 3 boarding, so to make
    sure there was room for our carryons, I got in line
    with both our bags and started playing Word Connect
    while waiting - this was interrupted a few minutes
    later by a young lady behind me saying "excuse me,
    sir," and my returning to reality discovering that
    the passengers in front of me had boarded, and I
    was holding up the line.

    We had the exit row, more legroom than first class,
    but free drink only on request for me only (I didn't).
    An easy quick flight.
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  • From Dale Shipp@1:261/1466 to Michael Loo on Sunday, April 29, 2018 01:14:02
    On 04-28-18 17:07, Michael Loo <=-
    spoke to All about 656 Another bbq meal tes <=-

    I tried a locally-made Scorpion sauce that was
    supposed to weigh in at about a half-million
    units. The small sample nearly took the top of
    my head off and lasted on my palate for at least
    10 minutes, keeping me amused if in pain until
    the food came out.

    That sounds like the stuff I sampled on our visit to Avery Island (which
    is not really an island, but a salt dome). I had a small sample on the
    end of a pretzel and it took about 20 minutes for the burn to go away.


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

    Title: BAY SCALLOP SEVICHE
    Categories: Appetizers, Seafood
    Yield: 6 Servings

    1 1/2 ts Ground cumin
    1 c Fresh lime juice
    1/2 c Fresh orange juice
    2 lb Bay scallops
    1 Hot red chili pepper *
    1/4 c Red onion, finely chopped
    3 Ripe plum tomatoes **
    1 Red pepper; seeded & chopped
    3 Scallions; chopped
    1 c Cilantro, chopped
    1 Lime; sliced, for garnish

    *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes
    should be seeded and chopped.

    Stir the cumin into the lime and orange juices and pour over the
    scallops. Stir in the chopped chili pepper and red onion. Cover and
    refrigerate for at least 2 hours.

    Just before serving, drain the scallops and mix with the chopped
    tomatoes, sweet pepper, scallions and cilantro. Garnish with the
    slices of lime.

    From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0

    MMMMM


    ... Shipwrecked on Hesperus in Columbia, Maryland. 01:17:13, 29 Apr 2018
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