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.

Tautological, almost.

They were on a par with the old Ponderosa or Bonanza

steak houses as I recall.

So fair to middling, okay to eat at in a pinch.

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.

I'd not ask for a taste from anyone unless
there was an overwhelmong probability that I'd
buy from them. Here, too, there were possible
cultural and language barriers. Yesterday
Lilli were sitting at a bar with a limited
menu, and I was poring over it wondering what
to order, and sensing my slowness, she said
that we could leave and go someplace else. I
rather curtly pointed out that we had raised
the place's expectations by sitting there, and
it really was only fair to get something, even
if it didn't totally fill the bill. I eventually
chose a Landbier, which was good.

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

Bohemian would likely be Czech/Slovak. Though goulash
is pretty Hungarian.

cabbage was very disappointing. It was quite dry, inconsistantly cut,
very little flavor. A good sixed portion like the spazele but on the

Dry and very little flavor is bad, but inconsistently
cut to me would mean hand-cut and a plus rather than
a minus.

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.

Ooh, burn!

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.

That Walmart subunit has been shrinking of
late, quite considerably.

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.

And if I had a legitimate request for a
substitution, and the establishment refused
it, it would mean never again.

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.

Of course.

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.

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.

One way not to get them salt dependent.

Yes, better parenting pays off eventually.

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.

As do I. We have 10 more days, and having a
sick person to deal with would be quite a
burden. Not to mention that I never wish any
of my friends to be sick.

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)

Not on the piano, unless it's out of tune
to begin with.

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.

Entirely possible.

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.....

Coffee?

Arroz con pollo
categories: main, Hispanic, poultry, rice, historical value only
servings: 6 to 8

4 lb chicken, serving pieces
1 1/4 ts salt
1/8 ts pepper
1/2 ts paprika
4 Tb cooking oil
1 clove garlic, minced
1 md onion, chopped
2 c water
28 oz cn tomatoes
2 chicken bouillion cubes
1/4 ts powdered saffron
1 bay leaf
1/2 ts oregano
2 c rice
10 oz thawed frozen peas or artichoke hearts
3 pimentos, cut in pieces

Oven at 350F.

Season chicken with 1 ts salt, pepper, and
paprika. Brown chicken in oil and set in
baking dish.

In same skilletm saute garlic and onion until
tender. Deglaze with water. Add tomatoes,
bouillion cubes, seasonings, and remaining salt.
Bring to a boil and pour over chicken.

Bake 25 min, covered, then uncover and toss
rice. Add peas or artichokes and arrange
pimentos on top. Cover and bake 10 min longer.

Mayburn Koss, New York Times 4/5/1959
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

from State College > ML> 5 years > ago. The camp Steve worked at one summer mentions Hoss's for > ML> fund

raising events in their newsletters so they seem to be going

strong > ML> in > that area.

Perhaps a secret to success is not to
overexpand geographically.

Sounds logical.

Tautological, almost.

Probably so.

They were on a par with the old Ponderosa or Bonanza

steak houses as I recall.

So fair to middling, okay to eat at in a pinch.

Basically. Not the huge variety of stuff like a GC but an OK salad bar
and steaks. Prices were reasonable, as befits an establishment like
that.

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.

I'd not ask for a taste from anyone unless
there was an overwhelmong probability that I'd
buy from them. Here, too, there were possible
cultural and language barriers. Yesterday
Lilli were sitting at a bar with a limited
menu, and I was poring over it wondering what
to order, and sensing my slowness, she said
that we could leave and go someplace else. I
rather curtly pointed out that we had raised
the place's expectations by sitting there, and
it really was only fair to get something, even
if it didn't totally fill the bill. I eventually
chose a Landbier, which was good.

I understand; we usually buy a little something if we stop at a
convenience store, fast food place, etc to make use of their
conveniences. Sometimes it's just a drink or bag of snacks but we figure
that we walked into a place, we can support it a bit. Same as when we
"camp" in a W-M lot, we will go in and buy a little something.

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

Bohemian would likely be Czech/Slovak. Though goulash
is pretty Hungarian.

Place was called The Bohemien.

cabbage was very disappointing. It was quite dry, inconsistantly

cut, > very little flavor. A good sixed portion like the spazele but
on the

Dry and very little flavor is bad, but inconsistently
cut to me would mean hand-cut and a plus rather than
a minus.

Possibly hand cut but I think not. Didn't seem to be so.

bottom of the scale of the red cabbages I've had over the years. It didn't taste of anything but cabbage; told Steve it tasted like something my mom would have made if she didn't use a JofC recipe.

Ooh, burn!

Truth, Mom was not a good cook, even with basics and less so with things
out of her usual repitoire.

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.

That Walmart subunit has been shrinking of
late, quite considerably.

The one in WF opened up September 1, 2016 and seems to be going strong.
Gets a lot of people from the surrounding area that don't want to go
down to Raleigh to shope.

The > ML> > Mexican supper was a big meal, and tasted good. I asked
if we could > ML> get > some fried flour tortilla chips for Steve
when the waiter came > ML> out with > the usual corn chips and
salsa--he was very willing to > ML> 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.

And if I had a legitimate request for a
substitution, and the establishment refused
it, it would mean never again.

Understandable; we've had some refuse the request.

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.

Of course.

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, > ML> 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 > ML> 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.

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

It's one of the few times I will go for the carbs--just to hold the
burger and toppings reasonably together. Harder to eat them together if
you have them all spread out on a plate. (G)

We used to, when our girls were small, and asking for salt,

take the > ML> > shaker (closed) and shake it over their food. They
got whatever was > ML> > around the seal (very little) but had the illusion they were getting > ML> > more and it satisfied them.

Ah, clever.

One way not to get them salt dependent.

Yes, better parenting pays off eventually.

We've found that to be true.

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.

As do I. We have 10 more days, and having a
sick person to deal with would be quite a
burden. Not to mention that I never wish any
of my friends to be sick.

Just not good all around. I presume you're still in Germany, still in
Berlin? Maybe she needs to "take the cure at Baden-Baden". (G)

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)

Not on the piano, unless it's out of tune
to begin with.

Which is easy enough to occur.

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.

Entirely possible.

He seems to be quite aware of cilantro, hops and other bitter tasting
foods.

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.....

Coffee?

I don't drink coffee--can't take the taste of it.

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


... I hit my CTRL key, but I'm STILL not in control

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