Ruth Haffly wrote to Dave Drum <=-
It is cooling down, despite what the global warming folks say. Remember only 30+/- years ago when everybody was obsessing over the global
cooling? Can't win for notning.
The core msay be cooling. But the atmosphere and surface are warming - caused by polllutants in the atmosphere. Global average surface temperature has risen at an average rate of 0.17°F per decade since
1901
Whichever way it's going, we shouldn't need to obsess about it. I
figure I'll be out of here one way or another before the planet blows
into smithereens.
Kind of my take on it. But, I can still attempt to leave something for posterity. Or before some whack-o politician decides to pull the nuclear trigger.
8<----- SNICK ----->8
steaks and sides, food overall is very good. It can get loud at times
as it's a good sized place and only low barriers separating one area
from another.
It was several years before a TRH actually opened in Texas. Bv)=
The only steak place I have eaten in Texas is the "Big Texan" just off
of Route 66 (now I-40) where the offer a "free 72 oz steak" (4 1/2 lb roast cooked on the grilll). To get it free you must finish it in one sitting along with the baked potato and side salad. I managed it. But
I've seen the signs for that approaching, then in, Amarillo. The place
is just off of I-40, and no, we've never stopped there. Only times
we've stopped in the city have been for fuel and visits to a (now deceased) aunt of Steve's. There's no way I could finish 4.5 pounds of meat, a potato and salad (especially if the salad is brought out first)
in one sitting.
There used to be billboards up and down Route 66. And since Route 66 has
its beginning in Chicago and terminus in Santa Monica I saw several near
my town since we were astraddle of Route 66.
an hour
or so further west I was getting hungry again. Seems all that food got
my stomach stretched out of shapen and when it passed on down the line
it left an rmpty feeling. Bv)=
I'll stop at comfortably full, like I could eat dessert but if I did,
I'd be overfull. Taking home a lot of leftover boxes these days.
I had to finish the deal. If not I would have had to pay enough that
I couldn';t have made it to Califunny. I wouldn't even attempt it now.
a "pick your own steak" cabinet up front but we usually just order off
the menu. They used to have buckets of peanuts on the table, shells
could be tossed on the floor. Discontinued that with covid, brought in bagged peanuts (shells go into buckets) only a couple of years ago.
We used to have a chain place called "The Ground Round" a family
casual place that offered the p-nut shells on the floor deal. The
I've heard of them but don't recall ever eating at one. Sounds like
they were trying to be a TR clone.
Nope. They pre-dated Texas Roadhouse. G.R. began in 1969. T.R. in 2003.
If anything T.R. is the copycat.
chain, a part of the Howard Johnson's family went bust in 2004. Our
local store is now "The Dublin Pub" with not an Irishman in sight.
Does it offer Irish beer?
Just Guiness stout. They do offer one of the better bowls of chilli in Springfield.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Texas Roadhouse Rolls
Categories: Breads
Yield: 16 rolls
1 c Milk; warm (100ºF/38ºC)
2 1/4 ts Active yeast (1/4 oz env)
1/3 c White sugar
3 1/2 c A-P flour; more for kneading
1 lg Egg
1/3 c Butter; melted
+=PLUS=+
1/4 c Butter; melted (opt)
1 ts Salt
MMMMM------------------HONEY CINNAMON BUTTER-------------------------
1/2 c Salted butter; softened
1 ts Cinnamon
2 tb Honey
2 tb Powdered sugar
In a cup or small bowl, stir together the warm milk,
sugar, and yeast. Allow the yeast to proof and begin to
activate while you prepare the other ingredients. (This
is not necessary, but I prefer this to use milk cold out
of the refrigerator).
Using a stand mixer or food processor, combine the
flour, egg, 1/3 cup melted butter, and salt. Add the
milk mixture and process until you have a smooth dough;
it will be stickier and wetter than regular bread dough.
Place the dough in a greased bowl, turn the dough to
grease all sides, and cover with a towel. Let rise until
it has doubled in size.
When the dough has doubled, punch it down and turn it
out on a floured board. Let rest for 10 minutes.
Roll out the dough into a large, flat rectangle
approximately 1/2 inch thick. Cut into 16 portions with
a sharp knife and place on a greased baking sheet and
let rise again, until doubled.
Set oven @ 375ºF/190ºC.
Bake the rolls for 10 minutes on the greased baking
sheet. They will be light brown when removed from the
oven. If desired you can brush the tops of the rolls
with the remaining 1/4 cup melted the butter before
serving.
HONEY BUTTER
Prepare honey cinnamon butter by combining butter,
cinnamon, honey, and powdered sugar with a mixer until
well blended.
NOTES: Use regular white sugar for this recipe - don't
use any sugar substitutes or you will compromise the
flavor.
Use warm milk to make the rolls rich-tasting
MAKES: 16 rolls
Author: Stephanie Manley
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Archives
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