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Post by Clipper on Apr 16, 2011 12:07:45 GMT -5
Do you and Jim ever eat at Dave's Diner? We used to like that place for breakfast once in while and had fish fries there when we didn't feel like driving to Frankfort to the Knight's Spot. Had to go early for fish though before they would run out of fish. Used to be a girl named Denise that worked there who was the little girl next door when I was living in Newport years ago.
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Post by kit on Apr 16, 2011 15:32:41 GMT -5
Not one person on this thread has said that the best place to eat was their own kitchen. What gives? Doesn't anybody cook any more? Or, if you do, aren't you proud of one of your 'to die for' dishes? I am.
But what everyone has said is true. Everywhere in this area are great restaurants that we've been to and fondly remember. Not necessarily the same ones, but our favorites nonetheless.
Like a few of us, I remember the days just out of high school playing in a band and eating at truck stops in the middle of the night after finishing up a gig. If you wanna eat good, eat where the truckers eat. Oh, and back then there was no Carmella's... it was a Foodland supermarket, and the Victory Market was right behind where KFC is now, and you could get the best hamburger in the whole world right across the street at the Wy-Knot. Yes, kids, those were the good old days.
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Post by Clipper on Apr 16, 2011 17:44:48 GMT -5
That's because the title of the Topic is "Restaurant Reviews" Kit. Not "my kitchen reviews" ROFL. (just kidding)You are correct about truck stops. There are great meals to be found at truck stops and the quantity and quality of food is over the top in most cases.
We started the "Food and Fun" category long ago to try and draw out some good recipes and discussion about food and good restaurants. It has never been real active, although there HAS been some good recipes discussed on there at times.
I have heard that you are an excellent cook. I can't remember if it was you or someone else that told me that. Whip some of those recipes on us on the Food and Fun thread and see if we can revitalize it.
Kathy is an excellent cook and I am sure I could put up some of her favorites.
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Post by Clipper on Apr 17, 2011 15:42:10 GMT -5
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Post by bobbbiez on Apr 17, 2011 15:56:03 GMT -5
 My parents raised no fool......never, never on opening day. Besides I have company today and can't get away. ;D We have all summer to enjoy my chili dogs from Voss's and we usually go there around 10:45am with never no lines to deal with. 
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Post by Clipper on Apr 17, 2011 16:00:51 GMT -5
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Post by bobbbiez on Apr 17, 2011 18:20:36 GMT -5
They're always on the grill here. It never stops. My canuck ain't afraid of the cold. We grill all winter long. It's the only way to go. ;D Ok, what kind of "sucking-up" are you offering? 
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Post by stoney on Apr 18, 2011 18:30:17 GMT -5
We've had their take-out fish-frys, Clip.
Does Voss' still sell malteds?
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Post by Clipper on Apr 18, 2011 18:53:11 GMT -5
Wow. Voss does take out fish fries? With Jim working at PC why would you want to pay the price for a take out from anywhere else. Price Chopper has about the best fish to take out.
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Post by clarencebunsen on Apr 19, 2011 14:43:02 GMT -5
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Post by stoney on Apr 19, 2011 17:15:36 GMT -5
Wow. Voss does take out fish fries? With Jim working at PC why would you want to pay the price for a take out from anywhere else. Price Chopper has about the best fish to take out. No, Clip. I was answering your question about Dave's Diner. |
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Post by Clipper on Apr 19, 2011 20:58:37 GMT -5
Geez. Okey Dokey. I lost track of what you were talking about when the thread had moved on past a few other's comments. Haha. Dave's does have good fish, but I guess they don't want any left over because they used to always run out. Heck, we had been talking about pork chops on the grill, and Voss's since then, haha.
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Post by Deleted on Apr 21, 2011 14:09:18 GMT -5
That was fun. I got 7 out of 11. I liked the Polish fish tale. Never knew if you flipped the fish on your plate it would make the boat of the fisherman tip over. |
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Post by clarencebunsen on Apr 21, 2011 15:06:09 GMT -5
That's the same score I got.
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Post by kit on Apr 23, 2011 14:21:30 GMT -5
"We started the 'Food and Fun' category long ago to try and draw out some good recipes...": Clipper quote
Since I haven't seen much of any recipes on this thread, here's one of mine. It's a combination of Lebanese and Greek (with a touch of Mexican) and turns ho-hum hamburg into a delicious wrap that provides protein, carbohydrate and salad all in one. It's my version of a middle eastern Kafta wrap and the recipe serves 4. (Make the sauce in the morning, or the day before)
Meat:
1 lb................... ground beef
2 cloves............ finely minced garlic
1/4 cup............. minced onion
1/2 bunch......... fresh parsley (not the dried)
1 tbsp............... crushed dried mint leaves
2 tsp................. cumin
1 tsp................. coriander
1/4 tsp.............. cayenne
1/4 cup.............. plain bread crumbs
1........................ whole egg
Salt and Pepper to taste
Mix dry ingredients in a bowl. Add hamburg and egg. Wash your hands and while still wet, mix with your fingers until all ingredients are well combined. Divide into 4 portions and shape each into a square patty. Cut each patty in half to form 2 small 'logs'
Tzatziki Sauce:
2 cups............. yogurt
1 .................... cucumber, peeled, seeded, minced and squeezed to remove liquid
2 cloves.......... minced garlic
1/4 cup........... dried mint leaves, crushed
1/4 tsp........... white pepper
Put a colander in a bowl and line it with a CLEAN piece of an old pillow case. Mix 1/2 tsp salt into the yogurt, put into the colander and fold the cloth over the top. Let the whey drip out for about 3 hours until the yogurt gets thick. Discard the whey (or save it for making Lebanese cookies).
Mix the yogurt and other ingredients in a bowl until well combined, cover and refrigerate.
For each wrap, fry 2 logs of Kafta on both sides like you would a hamburg. To assemble, put Kafta into the middle of a 10" flour tortilla on a bed of chopped lettuce, tomato, radishes (and raw red onion if you like) leaving 1-1/2 inches clear on both sides. Cover with 1/4 of the tzatziki sauce. Fold-in sides, fold bottom-to-top and roll up into a wrap.
Enjoy. (Oh, and rinse the cloth and wash it along with your whites for use next time, but don't use fabric softener)
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My parents raised no fool......never, never on opening day. Besides I have company today and can't get away. ;D
