Posted on 08/19/2004 7:01:22 AM PDT by Pokey78
I'm sorry Don, I really am, but I can't help it:
Wow, you know what ass juice tastes like?
I wouldn't recommend eating there, myself. My favourite is Rowley's on Jermyn Street.
I never found anything in the UK like the whole Italian-style tenderloin of beef that I make at home - rolled in pepper and rock salt, then roasted very briefly (20 min.) at 550 degrees or as hot as your oven with go without putting it on "clean", then sliced ultra-thin and served hot or cold. Simple and delicious, served with a fresh romaine salad and rice pilaf or polenta, but you have to start with a prime grade, well marbled cut.
You can get all those ingredients, it's just a matter of finding them. I live alone, so I have to cook without poisoning myself and found this to be true. ;)
Regards, Ivan
Not even close.
What you're referring to is that Budweiser is the top-selling "off-trade" beer in Ireland. "Off-trade" means something like "sold to take home."
But something like 80% of beer sales and consumption there is in pubs. and the vast majority (70%+) of that is Guinness.
I knew someone from Chicago would respond!
My wife has had Uno's pizza. She enjoyed it very much, but still favors our "thin crust" pizza, dripping with oil and loaded with cheese and pepperoni.
El Yummo!
I lived in Florida but, as much as they try, they can't get the NY-style pizza down pat. They use the exact same ingredients, but blame the water.
I'll never forget when my dad made kidney pie. He offered some to the dog, who sniffed and refused.
Somebody needs to put this jerk out of his misery.
Does Cheesecake Factory have surveillance to make sure you eat the whole thing? You can't just leave part of your meal on the plate or take it home and get another meal out of the deal?
Too much food for your money.
The horror, the horror.
True, ir probably all depends on what you grow up with.
There is American food and American food. If you want taste, health, and love, eat at home most of the time! Most of the dishes that you concoct will be probably be versions of American food, despite the foreign influences. And eating that way will enable you and your family to chose the best food when you eat out, not sugary, saturated-fat laden glop.
When I am in England, I eat Indian food, as do many knowledgeable travelers. The Brits do make good ale, though!
You have to take everything they say with a grain of salt. heh heh. Now, did you notice he said towns in the Midwest (not the South) were fighting over being home of the peanut?
Having lived in England and having witnessed English people eat, I give this article no worth.
And the problem with that is?
A long time ago, there was this neat new restaurant called TGI Fridays. Their menu looked like a notebook - spiral bound with MANY pages. Their portions, and their prices, were huge. I remember the French Dip sandwich that had to have a pound of sliced roast beef on it. Lines to get in were out the door - waits of an hour for a seat were common. You paid for this bigness, sandwiches cost at least 50% more, but the quality was great and the selection was phenomenal.
Fast forward 20 years or so. Prices are a little high, but portions are WAY down. Their current French Dip might have 8 ounces of meat, maybe. There is NEVER a wait at my local Fridays these days.
My point? American might give lip service to eating "healthy," but large selection and huge portions sell. The Cheesecake Factory has taken over where Fridays has fallen away. I already see pressure being put on the Cheesecake Factory to "Fridays" their selections (shrink 'em and cut back on variety). If they do, some other chain will come along and take the popularity crown. I wonder if this a recognized pattern in the development of a restaurant chain:
1. Original restaurant serves great food, huge portions, wide selection.
2. Restaurant expands. Food quality suffers a bit, but portions remain large. Selection gets cut back a bit due to supply problems and/or local tastes.
3. Restaurant franchises. Food quality drops like a rock. Portions cut way back. Selection is decided on a national basis and is kept "simple" for supply chain reasons.
4. Restaurant chain develops financial problems.
5. Restaurant either reinvents itself or shrinks and returns to it's roots.
The British telling us our food is "gunky" is like Carrot Top telling Lenny Bruce, "You need to develop an edge."
Well, that's comforting to the Southern part of the nation anyway.
We had an exchange student who was equally amazed. He couldn't get over all-you-can-eat buffets, free condiments, free refills on drinks and keeping the glass, plate sized steaks, and doggie bags.
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