As everyone has learned by now, those of us from Alaska tend to brag a little about how big things are up north (wasn't that where the wide body Super Cubs came from?) and even some of our stories may seem like they are tall stories in a way. Now that I live in Texas (where it was 100 degrees today with a heat index of 112 degrees)and can understand everyone knows how big the state is, just consider that Alaska is 2.5 times larger than Texas (sorry Texans) and 1/5th the size of the 48 continuous states. If my memory is correct, Alaska has something like 25,000 miles of shore line but those from up north can always correct my feeble mind. Could be 33,000 miles.
Here is an example of what a junior size hamburger might look like up north and works the same in beautiful Canada also. It is an actual product being served containing 6 pounds of ground beef, one half head of lettuce, two sliced tomatoes, lots of toppings and onions and a half jar of pickles and free to anyone that can eat it and a side of fries all within one hour. I have to be honest for a change though. It is not an Alaska product. I suspect one or two of these burgers would have fed the entire group at Holstein. Cool beer? I have no idea what that would have taken other than converting a line fuel truck to a beer keg and making rounds every 15 minutes. Well, maybe a modified casket would work.
Does anyone remember the one pound hamburger served at the
Lucky Wishbone in downtown Anchorage in the early days? It covered the whole plate and was served with an equal size serving of very tasty fries. With a cold beer? You bet.
How about the Sourdough Mining Company? Outstanding steaks and don't forget a brick of onion rings. The Peanut Farm is just across Campbell Creek and was a good place for us singles, male or female. Open up a peanut, eat the nuts and drop the shells on the floor but consider keeping the table guest and that worked for the ladies also.
How about others that have huge steak servings in your area. Having been a big rig driver for two years, I always looked for places like that where I could park over night and enjoy the food and beverage. Remember, 12 hours bottle to throttle. I know of many unbelievable steaks that can be ordered and that are free if eaten in one hour. Texans are welcome to respond also. We always hear of cook offs so how about a steak off contest for the place that serves the largest steak, any cut and size before cooking. I know there are at least two places in Kansas City that have a special offer but SJ and Dana are always too busy to go out on the town anyway.
When you fly into a remote area, especially onto a lake where there is no one around and set up a Sunday picnic for the pilot and special copilot and the aircraft is grossed out, there is always weight available for two, twenty four ounce porterhouse steaks and the makings for a salad as well as charcoal and grill or just a grate to place on top of local rocks.
Terrable with no wine though unless you brought along one sleeping bag and maybe a tent and lots of masquito repellent. Remember bottle to throttle. That always got to me at Prudhoe Bay when the Canadian F-27s came in on charter. The flight crew would stay with the aircraft and usually ate in the cockpit and always there would be a bottle of wine on top of the panel. I asked a captain about it one day and all he had to say was that it was normal for Canadian flight crews. One bottle for three crew members always kept the blood alcohol content down but to me, it was really something new. I must admit though that on some of our final flights of the day and on flights when there were no other passengers, I often had a drink with a wonderful flight attendent who has passed on now to the big plane in the sky. What a lady she was and is and probably the most respected flight attendent ever to fly the skys of Alasks.
Gee, kind of got off the subject didn't I?
How about feed back of the best steak houses all over the country?
I will start it off. My place in Mission, TX with steaks flown in from Nebr or WI that are corn fed with no chemicals and so tender I might not even offer a steak knife. Nothing from Missouri though......Read, SJ.