Hi jim,

 RH> The prime rib place took itself out of the running last week
 RH> when they said we had to be there by 5 to ensure we'd get prime
 RH> rib and they don't take reservations.

 JW> Get there by 5 and that's there specialty? That's insane. And so is
 JW> not taking reservations, especially for large groups.

It's a small place, started as more of a breakfast and sandwich
cafe/bakery off of a convenience store and gas station. They sold out
fast on prime rib (at $9.95) when we first started going there in 2009;
you had to be there early. Then they started cooking more and we could
show up later. What probably didn't help a couple of weeks ago was that
it was the night before Father's Day so they were extra busy. Checked
Texas Roadhouse and they were just as slammed (but had the beef) so we
ended up going to a little tavern type place and had hot pastrami Reubin
sandwiches for supper, Hershey's ice cream cones for dessert.


 RH> The light batter and fry is what's called Calabash style in eastern
 RH> NC, named after the town of Calabash. I prefer that to the heavy
 RH> breading that so many places think that shrimp should have.

 JW> More cheap breading means less expensive shrimp which means more
 JW> profits if the dining public can be conned.  Calabash style sounds
 JW> very much like Japanese tempura or Portuguese frito.

I've never had the latter, but yes, I'd agree that Calabsh style is more
like tempura. The NC State seafood restaurant cooks their seafood that
way also--and they serve good sized (enough for 2 people to split)
portions.

 JW>       Title: Fried Scallops, Portuguese Style
 JW>  Categories: Shellfish, Scallops, Portuguese
 JW>       Yield: 4 Servings

This would probably work well with the larger scallops too, looks like a
keeper.


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


... There cannot be a crisis today; my schedule is already full.

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