Off to the hotel, where we got a 12th floor ordinary
room this time with almost the same view of the Chugach
range as we'd had from the suite, only higher.

We called Swisher's favorite steak joint, Cl ub Paris,
made a reservation - they said they had 5:30 or 7, so
I consulted with Swisher who preferred the earlier time.
He picked us up at 5:20, and we were there right on
time. The hostess must have sized us up and gave us the
worse of the two adjacent three-tops that were set up,
this being directly next to the kitchen entrance. To be
fair, most of the tables are bad, as it's a small, poorly
laid-out restaurant. I could have squawked, but we were
not in the mood for a fight. We also could have eaten at
the bar, which is what we did last time.

I looked at the wine list, which was formerly okay; it
was pedestrian at best, having gradually skidded down
that slippery row over the last decade. At least there
used to be special offerings from places like Rombauer
and Keenan advertised on little cards on the tables,
but there was no such today. I ordered a glass of
something okay and overpriced for Lilli and an Alaskan
Amber for me. Swisher had a Coors Light, the closest
thing available to the watery swill he normally drinks.

I was torn between the top sirloin and the real thing
and ended up ordering a New York rare without the
odious rub they put on. Instead of a potato I got a dry
salad, which came with the meal, which was fine, as
my steak came with the rub and was rejected. So I had
something to amuse myself with while the two of them
tucked into their steaks. Presently mine came properly
prepared, that is to say xxxtra rare and without
seasoning. I took half of it that way - the meat was
very good - and the rest with a quarter teaspoon of
salt, which made it even better.

Swisher had the petite filet, which was petite plus;
he offered me a bite, which I refused, though the filet
here is quite tasty, and Lilli the petite top sirloin
(baseball cut), which turned out to be the grand
version (we were charged for the petite). The top,
which I hesitate to order because it's generally trimmed
fatless, had a little fat and was delicious, better
flavored than my more expensive cut.

I wanted something sweet for afters, so we got a creme
brulee with three spoons. This is a no-nonsense version
with a thickish hard crust, what you might say classic
with an Alaskan lack of finesse. It was good, well, I've
had better but seldom for less than twice the price this
place charges. Speaking of which, the bill was quite
reasonable for the best steak in town.

We went back to the hotel to share a bottle of the
Rodney Strong Merlot 15, reliable decent, no surprises.
--- Platinum Xpress/Win/WINServer v3.0pr5
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On 07-23-18 17:40, Michael Loo <=-
spoke to All about 50 Club Paris & beyond <=-

place charges. Speaking of which, the bill was quite
reasonable for the best steak in town.

But was it also the only steak in town :-}} (D&R).

Tell us -- what makes this recipe "Spanish"?

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

Title: Spanish Pork Chop Bake
Categories: Pork
Yield: 1 servings

6 sl Bacon
6 Pork chops, 1/2 inch thick
1 c Uncooked white rice
1 cn Tomato soup
2 1/2 c Tomato juice
1 c Water
1/4 c Diced green pepper
1 sm Onion, diced
1 ts Salt
1/4 ts Pepper

Brown bacon until crisp; remove. Drain all but 1 tablespoon fat from
pan and brown pork chops on both sides; set aside. In a greased
13x9x2 inch pan, combine and mix thoroughly the rice, soup, juice,
water, green pepper, diced onion and crumbled bacon. Cover tightly
with foil and bake in a moderate oven (350 degrees) for 30 minutes.
Remove; arrange pork chops on rice mixture, sprinkle with salt and
pepper and bake an additional 30-40 minutes or until rice is tender.
From: Ranger@halcyon.Com Date: 10-29-94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:48:57, 24 Jul 2018
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