Larry Greenly
Resident Chile Head
6636
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Larry Greenly wrote:(At upscale Abq restaurant with a couple of NY editors):
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Larry Greenly wrote:I'm going to sound like Andy Rooney. I'm fascinated about people and food and their idiosyncracies...
(At upscale Abq restaurant with a couple of NY editors):
1. One member of our party ordered an entrecote steak "well done." I bit my tongue, and the server didn't bat an eyelash.
2. The same member wouldn't taste one of their fabulous escargots (I kind of understand, but how do you know unless you taste one?). The restaurant, IMO, has the best in town. Their secret ingredient is pernod.
3. To compound the steak thing, though, one editor finished only half her steak. Inwardly, I winced when they whisked away the unfinished portion. But you'll be proud of me, FLDGers. I was very couth and didn't ask, "Are you going to finish that?"
4. Another member discovered she didn't like French onion soup.
5. The next day I watched someone pick tomatoes before they were fully ripe. Why?
6. That someone won't eat a tomato with the skin on and has to peel them.
7. Two others wouldn't even try some really good halvah.
8. I was aked if I wanted some Hawaiian Kona coffee. I did until I discovered it was Hawaiian Kona chocolate flavored with macadamia nuts.
9. Did you ever notice how some people don't like the taste of original foods enough? Coffee has to be flavored with hazelnuts, a Coke can't be a Coke--it has to be a Cherry Vanilla or Lime Coke? Etc., etc.
Any idiosyncratic observations of your own?
Larry Greenly wrote:Any idiosyncratic observations of your own?
James Roscoe
Chat Prince
11013
Wed Mar 22, 2006 6:43 pm
D.C. Metro Area - Maryland
Robin Garr wrote:We also had a long-time troll on the Louisville Restaurants Forum who persistently took the position that corporate chain restaurants were better than indies and that steak must always be cooked well-done.
He's gone now ...
Carl Eppig
Our Maine man
4149
Tue Jun 13, 2006 1:38 pm
Middleton, NH, USA
ChefCarey wrote:"Oh, kind of like a tomato raisin, " she said.
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Hoke wrote:Yeah, here's one: there are actually people (and I'm not making this up; they do exist; I've seen it for myself; I even have one in my own family!) that like pineapple on pizza. Urk.
I know, I know. But it's true.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Paul Winalski
Wok Wielder
8016
Wed Mar 22, 2006 9:16 pm
Merrimack, New Hampshire
Chris wrote:I also once worked for someone who orded soft shell crabs while we were out to lunch and then later mildly complained that there wasn't much to eat once he'd removed the shells.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
We also had a long-time troll on the Louisville Restaurants Forum who persistently took the position that corporate chain restaurants were better than indies and that steak must always be cooked well-done.
He's gone now ...
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
also once worked for someone who orded soft shell crabs while we were out to lunch and then later mildly complained that there wasn't much to eat once he'd removed the shells.
Larry Greenly
Resident Chile Head
6636
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
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