On 03-17-23 20:34, Ruth Haffly <=-
spoke to Lee Lofaso about Cookware was: Pick Your <=-
First time I encountered shrimp and grits was in Savannah, about 2007. Lived on the coast of NC in the mid to late 70s and early 80s, nobody served it then. Seafood was either fried or broiled; the fried was
either a heavy crumb coating or, in parts of NC (Calabash), lightly floured. The latter style has spread to other areas of the state; the state seafood restaurant in Raleigh serves it Calabash style. If I
have fried seafood, I prefer it to be Calabash style.
Dale Shipp wrote to Ruth Haffly <=-
When we first moved to Maryland there was a local chain of AYCE seafood restaurants. Every thing was fried except for crab legs. Different seafoods were priced over a range of prices. Once you were out of one kind, you could get a refill of anything at the same price or lower.
One could easily pig out and get a huge variety of seafood. I don't recall it to be anything like the thick doughy I got here in the restaurants where we are now living, but not as good as that Irish F&C. That chain used to do a good business, but they have now died. I
suspect that the general population is not into fried foods as much as they were back then 50 years ago. I know that Gail and I sure are not into fried foods as much (except for Popeyes spicy chicken!).
... Original *WinPoint* OriginWhen we first moved to Maryland there was a local chain of AYCE seafood
restaurants. Every thing was fried except for crab legs. Different
seafoods were priced over a range of prices. Once you were out of one
kind, you could get a refill of anything at the same price or lower.
One could easily pig out and get a huge variety of seafood. I don't
recall it to be anything like the thick doughy I got here in the
restaurants where we are now living, but not as good as that Irish F&C.
That chain used to do a good business, but they have now died. I
suspect that the general population is not into fried foods as much as
they were back then 50 years ago. I know that Gail and I sure are not
into fried foods as much (except for Popeyes spicy chicken!).
We used to have a Captain D's (similar to Long John Silver's) here that offered AYCE on Friday's. I really like that place. But, then Shoney's bought the location. I liked the Shoney's - for different reasons like their breakfast/brunch buffet. Then they folded and the place is now up for sale/lease since the former insurance office got merged into a bigger parent company.
Our L.J.S. franchisee has shrunk his presence from 10 stores to just 4. So, I find it just as easy to go to our one-and-only Red Robin for fish and AYCE chips. And, of course, at this time of year all of the local Knights of Columbus halls and many American Leigons are having AYCE
Friday night fish frys. Bv)=
Calabash style looks easy enough .....
I don't know if I have had anything labeled as Calabash style, but from
the sound of your description it is what I would also prefer. This
month our restaurants are serving their version of fish and chips. The breading that they use on the fish is very thick, and several times has
been like raw dough inside next to the fish. I've given up on trying
it.
On 03-19-23 06:33, Dave Drum <=-
spoke to Dale Shipp about Re: Fried Fish <=-
We used to have a Captain D's (similar to Long John Silver's) here
Our L.J.S. franchisee has shrunk his presence from 10 stores to just
4. So, I find it just as easy to go to our one-and-only Red Robin for
fish and AYCE chips.
Dale Shipp wrote to Dave Drum <=-
We used to have a Captain D's (similar to Long John Silver's) here
I have heard of them, but cannot recall for sure if we ever went to
one. I know they were not in our normal area.
Our L.J.S. franchisee has shrunk his presence from 10 stores to just
I don't recall for sure if it was LJS or Arthur Treachers that we once went to when we were well outside of our normal stomping grounds.
Which ever it was, they were decent -- but not worth driving an extra fifteen miles in beltway traffic.
4. So, I find it just as easy to go to our one-and-only Red Robin for
fish and AYCE chips.
When we lived in Columbia, Red Robin was a good place for us to go. Usually got a free hamburger and a fish & chips. In our opinion their fish & chips was the best available to us on this side of the Atlantic.
Mike Powell wrote to DALE SHIPP <=-
I don't know if I have had anything labeled as Calabash style, but from
the sound of your description it is what I would also prefer. This
month our restaurants are serving their version of fish and chips. The breading that they use on the fish is very thick, and several times has
been like raw dough inside next to the fish. I've given up on trying
it.
I believe I would also prefer Calabash style. I have run into similar issues with fish and chips at places that heavily bread it, except in
my case there was not hardly any fish in it.
When I was very young, my recollection of Long John Silver's was that
it was more of a sit-down restaurant with waitresses. It was not until
I got older that they seemed to become fast food restaurants. I also remember the fish being less breaded and much tastier. Am I
remembering that wrong, maybe confusing them with another restaurant,
or does anyone else remember it that way?
First time I encountered shrimp and grits was in Savannah, about 2007. Lived on the coast of NC in the mid to late 70s and early 80s, nobody served it then. Seafood was either fried or broiled; the fried was
either a heavy crumb coating or, in parts of NC (Calabash), lightly floured. The latter style has spread to other areas of the state; the state seafood restaurant in Raleigh serves it Calabash style. If I
have fried seafood, I prefer it to be Calabash style.
I don't know if I have had anything labeled as Calabash style, but
from the sound of your description it is what I would also prefer.
This DS> month our restaurants are serving their version of fishand chips. DS> The breading that they use on the fish is very thick,
The very best fish and chips we have ever had was during a coachtour DS> of Ireland. We stopped at a small coastal town. The tour
When we first moved to Maryland there was a local chain of AYCE DS>seafood restaurants. Every thing was fried except for crab legs. DS>
When I was very young, my recollection of Long John Silver's was that it was more of a sit-down restaurant with waitresses. It was not until I got older that they seemed to become fast food restaurants. I also remember the fish being less breaded and much tastier. Am I remembering
that wrong, maybe confusing them with another restaurant, or does anyone else remember it that way?
The original LJ's was originally a Lexington, KY seafood carry-out place called the "Cape Codder". Jerry Lederer kept the building design but
ditched the name in favour of Long John Silver's when he launched the
"quick serve" chain in 1969. According to the WIKI the original location
is now a hair styling saloon.
On 03-20-23 06:53, Dave Drum <=-
spoke to Dale Shipp about Re: Fried Fish <=-
Always wanted to try Arthur Treacher's. Never have. Now they are down
to just two locations - both in Ohio.
4. So, I find it just as easy to go to our one-and-only Red Robin for
fish and AYCE chips.
And looking to score some F&C yesterday I found that a further two of
Long John's stores have shuttered and been re-opened as "Discount
Tobacco" locations. We're now down to just two LJS stores. And Chicago
has onlt three. Go figger.
When we lived in Columbia, Red Robin was a good place for us to go. Usually got a free hamburger and a fish & chips. In our opinion their fish & chips was the best available to us on this side of the Atlantic.
And given the pricing - it's nearly as affordable as LJS with the
added benefit of "full service." Bv)=
On 03-19-23 20:39, Ruth Haffly <=-
spoke to Dale Shipp about Fried Fish <=-
This DS> month our restaurants are serving their version of fish
and chips. DS> The breading that they use on the fish is very thick,
and several DS> times has been like raw dough inside next to the
fish. I've given up DS> on trying DS> it.
I'd have probably given up after the first attempt. Have you told them that it's not fully cooked? They're risking getting a lot of folks
sick, serving them raw dough.
Mike Powell wrote to DAVE DRUM <=-
The original LJ's was originally a Lexington, KY seafood carry-out place called the "Cape Codder". Jerry Lederer kept the building design but
ditched the name in favour of Long John Silver's when he launched the
"quick serve" chain in 1969. According to the WIKI the original location
is now a hair styling saloon.
The one I am remembering was in the Louisville area in the 1970's. It
has been a bank now for almost as long as I can remember. The original building had a wooden plank "porch" that looked like a weather dock.
IIRC, they all had those back then.
I may be mixing up the memory of the service (and food) with another
local chain, Kingfish, or with a place called the Hungry Pelican. But
I do remember the porch at the LJS... and some sort of pirate mascot
that they used more back then.
Oddly, that name, "Cape Codder," sounds familiar but, if pre-1969 is
the era, that'd predate any trip I made to Lexington by at least 15
years.
Dale Shipp wrote to Dave Drum <=-
Always wanted to try Arthur Treacher's. Never have. Now they are down
to just two locations - both in Ohio.
4. So, I find it just as easy to go to our one-and-only Red Robin for
fish and AYCE chips.
And looking to score some F&C yesterday I found that a further two of
Long John's stores have shuttered and been re-opened as "Discount
Tobacco" locations. We're now down to just two LJS stores. And Chicago
has only three. Go figger.
When we lived in Columbia, Red Robin was a good place for us to go. Usually got a free hamburger and a fish & chips. In our opinion their fish & chips was the best available to us on this side of the Atlantic.
And given the pricing - it's nearly as affordable as LJS with the
added benefit of "full service." Bv)=
That depends on the cost of getting to either restaurant :-}}
Now, if I lived in Louisiana I'd have to do without Red Robin unless I was in Slidell (home of the stinkiest water in North America).
And I'd miss out on Long John's except in Kenner or Shreveport.
But, there are lots of good seafood joints all over that state.
Back in the '80s - when I was trailer trucking I mostly hauled car parts
to the Corvette plant in Louisville or bottles to (mostly) Bardstown and booze out. A few times I hauled stuff to Wally World from the Walmart distribution center in North Little Rock, AR (Searcy, actually) to various WalMart locations in Kentucky. It was at a WalMart break room on the east side of Lexington, near Utteringtown, that I first met a clear soda called "Ale 8" which was so loaded w/caffiene that it made the hair on the back
of my neck march in lockstep. And they think Mountain Dew has a lot of caffiene. HAH! Never seen Ale-8 outside of Kentucky.
Mike Powell wrote to DAVE DRUM <=-
Back in the '80s - when I was trailer trucking I mostly hauled car parts
to the Corvette plant in Louisville or bottles to (mostly) Bardstown and booze out. A few times I hauled stuff to Wally World from the Walmart distribution center in North Little Rock, AR (Searcy, actually) to various WalMart locations in Kentucky. It was at a WalMart break room on the east side of Lexington, near Utteringtown, that I first met a clear soda called "Ale 8" which was so loaded w/caffiene that it made the hair on the back
of my neck march in lockstep. And they think Mountain Dew has a lot of caffiene. HAH! Never seen Ale-8 outside of Kentucky.
The Corvette plant is in Bowling Green, but there are two big Ford
plants in Louisville. Ale-8-One is one of my favorites. They used to
(maybe still do) have a chart on their web site about the caffiene
content of their soda. It actually has less in it than several better known sodas. The claim is that it is the mix of the caffiene and real ginger that makes it more potent.
It is bottled just east of Lexington in a town called Winchester.
Back to Long John Silvers and other such restaurants, IIRC the last Druther's and the last Jerry's are/were in Kentucky.
This DS> month our restaurants are serving their version of fish
and chips. DS> The breading that they use on the fish is very thick,
and several DS> times has been like raw dough inside next to the
fish. I've given up DS> on trying DS> it.
I wonder why your quoting is so messed up???
I'd have probably given up after the first attempt. Have you told them that it's not fully cooked? They're risking getting a lot of folks
sick, serving them raw dough.
Actually, I only ordered it once. I did call a manager over to show
him the raw dough. He said that he would talk to the chef. Since
then, I
have only observed what others got. While I did not see any that were
as bad as mine had been, they were all far too thick a breading.
Title: Oriental Meat Filled Pancakes
Categories: Chinese, Pork, Appetizer, Snack, D/g
Yield: 2 dozen
Sysop: | Nelgin |
---|---|
Location: | Plano, TX |
Users: | 510 |
Nodes: | 10 (1 / 9) |
Uptime: | 126:25:13 |
Calls: | 8,198 |
Files: | 15,443 |
Messages: | 913,641 |