I'd have been happy at Hoss's, too, with its
reasonably priced meat-heavy menu. I believe
that it's rural mid-Atlantic only, and I haven't
seen one in decades.

They're still around in central PA last that I knew. We stopped at one
(with some friends) on our way home (McClure) from State College 5 years
ago. The camp Steve worked at one summer mentions Hoss's for fund
raising events in their newsletters so they seem to be going strong in
that area.

Perhaps a secret to success is not to
overexpand geographically.

we didn't eat there, because we were on our way to
Skeeter's BBQ, up on the hill overlooking the river,
where the food was pretty decent, but I'm told can
be variable.

Steve and I have had a basic lunch there a couple of times. Good,

not > great, but better than some places we've had bbq.
When you've been on the road and have a
hankering for brisket or pulled pork, such
places are very welcome.

Definately! They don't have the eastern NC bbq, as to be expected, but they're still worth stopping at. Beats a McD's burger any day of the
week. (G)

We went past a pulled pork stand a couple days
ago. The stuff looked okay, but still I went a
couple doors down for a pork cutlet with Maggi
sauce in the Bavarian style. Lilli was tempted
but not hungry.

It's only 2.3 lb, but the important thing is
that it has an SSD instead of a hard disk, so
fewer moving parts to go on the fritz.

I'm not sure how mine is built (Steve could tell you the specs.) but
it's a nice little one. I've had it about a year, got it on close out at Sam's.

Swisher's computer was gotten on closeout from Sam's,
I think. Something went wrong with it, though, and
there are no longer any Sams'es in Alaska. Caveat
emptor.

After CFA (not my favorite - I don't like white
meat, which almost begs for beer to wash it down)
I'd probably not been up for another big meal the
same day.

We didn't have too much at C-F-A, just some strips and salad. The
Mexican supper was a big meal, and tasted good. I asked if we could get
some fried flour tortilla chips for Steve when the waiter came out with
the usual corn chips and salsa--he was very willing to accomodate the request.

Not a costly request and could pay big
dividends in the customer relations department.

For me, cheese is most acceptable when cut
with something else, like meat, lots thereof.

I like most cheese in a variety of ways, but not on a burger and most definatly not a slice of American plastic on a fried fish patty in a
white bun.

The cheese, real or fake, on a cheeseburger adds
a bit of creaminess and "umami" that might redeem
inferior meat. If the meat's good enough, there is
certainly no need for it.

As often as not my preference is for no bun
or perhaps just eating half the bun.

I'll add lettuce (preferably leaf), tomato slices, sometimes onion, and pickles if available to my burger so would prefer to have something to
hold it all together. Usually the bun is the only big carb hit of the
meal so I can "afford" it.

I don't find buns, even fancy ones, very
attractive or tasty.

We used to, when our girls were small, and asking for salt, take the
shaker (closed) and shake it over their food. They got whatever was
around the seal (very little) but had the illusion they were getting
more and it satisfied them.

Ah, clever.

Yes, when they disappear they can add something
the same way fish sauce does.

That's another thing I don't use a lot of.

For Southeast Asian food, a deft hand with it
can mean the difference between ok and YUM.

Still have a few days here, will be transitioning for a couple of

days > next week
So we should chat while we can.

We hit the road again in a couple of days but won't be "off the air" but
a few days. I'll keep you posted when to expect another, longer, travel "outage".

I'm on my way now, with a sickly Lilli in tow.
I just paid 70E for a day hotel room for time
when I'd have been happier at the Beer Festival,
but she stuck with me when I was down, so that's
the least I can do to return the favor.

Orange you glad we can do so?

I wish we could switch off the key - we have
gone far enough.

OK, off key hit.

I used to think it was relatively easy to play
the piano, because you couldn't play out of tune.

As I've said before, even stevia irritates
my taste buds, though it may be the least
bad among the nonsugar sweeteners.

It's the only plant based one, no alcohols or artificial this and

that > which is why we like it.
Mnmnmn - but to me it still tastes bad.

Did you ever, in high school science class, do the (IIRC) PK (something) test? If the paper tasted bitter, you had a certain gene. The majority
of people do not taste it. So long since I had the class, I don't
remember that much about it.

I don't recall doing the test, but I do know
that I can discern more stuff than the average
supertaster.

When I'm really thirsty, which is seldom enough,
the taste of the water is way down the list.

I'll take water over a lot of other liquids. (G)

Mud, gall, zucchini juice ... .

Summer squash juice
categories: beverage, worse than water
servings: 1

1 zucchini with the skin
2 carrots
3 leaves of your favorite leafy greens such as baby
- kale or baby spinach, or a thumb of wheatgrass
1 apple
1/2 beet

Cut up your veggies and put them through a juicer.
To create a smoothie, simply add your favorite milk
and shake or blend. For a little sweetener, add
honey, stevia, or agave.

thespruceeats.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Quoting Michael Loo to Ruth Haffly <=-

Swisher's computer was gotten on closeout from Sam's,
I think. Something went wrong with it, though, and
there are no longer any Sams'es in Alaska. Caveat
emptor.

It was a nice computer, quadcore,...fast! Died, sent back to factory, returned
with new motherboard, died, sent back to factory, returned with new motherboard
and power supply, died, slipped out of my grasp and fell into a dumpster, hasn't returned yet. The replacement is from a different manufacturer.

___ Blue Wave/DOS v2.30 [NR]

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

Hi Michael,

seen one in decades.

They're still around in central PA last that I knew. We stopped at

one > (with some friends) on our way home (McClure) from State College
5 years > ago. The camp Steve worked at one summer mentions Hoss's for fund

raising events in their newsletters so they seem to be going strong

in > that area.

Perhaps a secret to success is not to
overexpand geographically.

Sounds logical. They were on a par with the old Ponderosa or Bonanza
steak houses as I recall.

we didn't eat there, because we were on our way to
Skeeter's BBQ, up on the hill overlooking the river,
where the food was pretty decent, but I'm told can
be variable.

Steve and I have had a basic lunch there a couple of times.

Good, > ML> not > great, but better than some places we've had bbq.

When you've been on the road and have a
hankering for brisket or pulled pork, such
places are very welcome.

Definately! They don't have the eastern NC bbq, as to be expected,

but > they're still worth stopping at. Beats a McD's burger any day of
the

week. (G)

We went past a pulled pork stand a couple days
ago. The stuff looked okay, but still I went a

Too bad you couldn't get a sample taste.

couple doors down for a pork cutlet with Maggi
sauce in the Bavarian style. Lilli was tempted
but not hungry.

We went to a Hungarian type (Bohemien) with our daughter, SIL & children
the other night. Had a brewery on premises but we didn't sample. Steve
had a beef goulash, said the meat was a bit on the tough side. I had the Schweinsaxen....with red cabbage and spazele. Meat was ok, not
outstanding; spazele was a very generous portion, about average; red
cabbage was very disappointing. It was quite dry, inconsistantly cut,
very little flavor. A good sixed portion like the spazele but on the
bottom of the scale of the red cabbages I've had over the years. It
didn't taste of anything but caggage; told Steve it tasted like
something my mom would have made if she didn't use a JofC recipe.

It's only 2.3 lb, but the important thing is
that it has an SSD instead of a hard disk, so
fewer moving parts to go on the fritz.

I'm not sure how mine is built (Steve could tell you the specs.)

but > it's a nice little one. I've had it about a year, got it on
close out at > Sam's.

Swisher's computer was gotten on closeout from Sam's,
I think. Something went wrong with it, though, and
there are no longer any Sams'es in Alaska. Caveat
emptor.

So far mine has been behaving but we've still got the Sam's Club where
we bought it in WF.

We didn't have too much at C-F-A, just some strips and salad. The Mexican supper was a big meal, and tasted good. I asked if we could

get > some fried flour tortilla chips for Steve when the waiter came
out with > the usual corn chips and salsa--he was very willing to accomodate the > request.

Not a costly request and could pay big
dividends in the customer relations department.

Yes, but some places refuse to do it so ones that do, earn points.

For me, cheese is most acceptable when cut
with something else, like meat, lots thereof.

I like most cheese in a variety of ways, but not on a burger and

most > definatly not a slice of American plastic on a fried fish patty
in a

white bun.

The cheese, real or fake, on a cheeseburger adds
a bit of creaminess and "umami" that might redeem
inferior meat. If the meat's good enough, there is
certainly no need for it.

I'd still rather have my cheese on the side.

As often as not my preference is for no bun
or perhaps just eating half the bun.

I'll add lettuce (preferably leaf), tomato slices, sometimes onion,

and > pickles if available to my burger so would prefer to have
something to > hold it all together. Usually the bun is the only big
carb hit of the > meal so I can "afford" it.

I don't find buns, even fancy ones, very
attractive or tasty.

It holds everything together if it's a good bun. The cheap white ones
are just that.

We used to, when our girls were small, and asking for salt, take the shaker (closed) and shake it over their food. They got whatever was around the seal (very little) but had the illusion they were getting more and it satisfied them.

Ah, clever.

One way not to get them salt dependent.

Yes, when they disappear they can add something
the same way fish sauce does.

That's another thing I don't use a lot of.

For Southeast Asian food, a deft hand with it
can mean the difference between ok and YUM.

Still have a few days here, will be transitioning for a

couple of > ML> days > next week

So we should chat while we can.

We hit the road again in a couple of days but won't be "off the air"

but > a few days. I'll keep you posted when to expect another, longer, travel > "outage".

I'm on my way now, with a sickly Lilli in tow.
I just paid 70E for a day hotel room for time
when I'd have been happier at the Beer Festival,
but she stuck with me when I was down, so that's
the least I can do to return the favor.

Ouch! Hope she's better soon.

Orange you glad we can do so?

I wish we could switch off the key - we have
gone far enough.

OK, off key hit.

I used to think it was relatively easy to play
the piano, because you couldn't play out of tune.

Some people can. (G)

and > ML> that > which is why we like it.

Mnmnmn - but to me it still tastes bad.

Did you ever, in high school science class, do the (IIRC) PK

(something) > test? If the paper tasted bitter, you had a certain
gene. The majority > of people do not taste it. So long since I had
the class, I don't

remember that much about it.

I don't recall doing the test, but I do know
that I can discern more stuff than the average
supertaster.

Steve thinks he's a super taster for bitter.

When I'm really thirsty, which is seldom enough,
the taste of the water is way down the list.

I'll take water over a lot of other liquids. (G)

Mud, gall, zucchini juice ... .

Most alcoholic ones, including beer, coffee.....

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)