On 1/14/2016 3:29 PM, Sqwertz wrote:
> On Thu, 14 Jan 2016 13:44:15 -0500, jmcquown wrote:
>
>> On 1/14/2016 12:55 PM, MaryL wrote:
>>
>>> The short ribs sound good. I'm with you as far as stacking goes. I
>>> would ask to have them put separately on the plate. I hope this doesn't
>>> mean there are only a couple of ribs!
>>>
>> They won't be served on a plate. In a TO GO box. I really don't know
>> if 6 oz. = a couple of ribs in their lexicon. But they know me and they
>> know I'm highly critical of their meals. I might get three ribs or even
>> four. LOL
>
> 6oz of short rib is about 1/3rd of *one* rib. That's before cooking.
> You'll get one 3" section of rib that weighs maybe 4oz including the
> bone.
>
> It could be that the short ribs were boneless(*) and they'll give you
> a post-cooked 6 oz portion (including some sauce).
>
Actually, I had to pick a fight with them again. I called to ask how
early could I pick up the braised short ribs. I cannot see to drive at
night. There are no street lights on Dataw, allegedly to preserve the
ambiance. Thanks to daylight savings time it's pitch black very early.

I was told 5:30 at the earliest. Gee, when the other chef was there I
could get something as early as 5:00. We'll see about that.

I showed up before 4:30. Had a little chat about how I know the food is
ready way earlier. I know know how long it takes to braise things.
Likely he'd been doing it since before Noon.

I was served by 4:45. He got his little revenge by including *lots* of
mashed potatoes. Little does he know, I *love* mashed potatoes.

http://i66.tinypic.com/s1rci9.jpg

I'm pretty sure they aren't instant.

The sauce is nice. I will forgive the carrots.

I also got some artichoke/shrimp dip with pita chips. For when I feel
like snacking.

Jill