Text 32566, 94 rader
Skriven 2009-12-23 20:58:33 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32512 av Michael Loo (1:18/200)
Ärende: no thanks 564
=====================
Hi Michael,

 ML> The pickle ends up being semi-crunchy at best. I've had
 ML> them where the pickle has ended up sort of melting into
 ML> the meat.
 RH> Semi crunchy is OK, melting into the meat isn't.

 ML> The texture can be kind of ugh, but I guess that's what
 ML> happens when the meat hasn't been pounded enough and is
 ML> cooked long enough to make up for that.

As long as the cow isn't mooing...................nice and tender, with
a bit of onion,.......................

Steve "pounded" a chicken breast for schnitzel tonight; that was nice &
tender. It was well cooked, but not over done.

 RH> You're the one paying for it so you should be able to get it pretty
 RH> much the way you want. If the cook uses too much dill, you can fuss and
 RH> maybe get some taken off. Some places are more co-operative than others
 RH> on issues of that sort.

 ML> Depends. I figure the management might be more likely to
 ML> side with the customer on such an issue if the cook is a
 ML> kid right out of culinary school; at the fancier places,
 ML> it'll be like, that's the way we do it, and if you don't
 ML> agree, you can talk to Mr. Vongerichten.

I try to go for things that shouldn't have any major surprises.  Not to
say that I'm not surprised sometimes; I can think of a green sauce at a
Mexican place in Las Cruces, NM and a Thai place at the Ala Mouana Mall
food court.  At both of those places, the saucing started mild but grew
in intensity/heat level as I ate it.  It was good, just hotter than I
expected.  The other night at Ruby Tuesday's, I ordered the brown rice
pilaf with my chicken dish.  Neither was super great; the rice had a
very strong spicing.  But, we were in a hurry and didn't want to take
the time to send it back.  I just have to remember not to order those
next time I go to a RT--very infrequently.  OTOH, Steve had a crab cake,
that for a chain restaurant, was quite good--not a lot of filler in it.

 I never quibble
 ML> about seasoning, except if it's salt or something not
 ML> listed on the menu: if my "salmon in lemon sabayon" comes
 ML> with a big honkin' dill frond on it, I will fuss.

If the dill is decoration, I won't fuss.  But if the salmon tastes like
dill instead of lemon, then I would.  A few weeks ago we were at Red
Robin & I ordered the fried chicken club sandwich.  A fried fish one
came out; I asked Steve to take a bite & he verified.  The waitress and
manager doubted me but took it and made a replacement.  The texture was
all wrong for chicken--it flaked like fish.  I also fussed once when I
was told Moose Tracks ice cream didn't have peanut butter in it, so I
ordered it, tasted it and it had peanut butter, despite the server and
manager insisting it didn't.   Again, Steve tasted and backed me up.
So, yes, I do fuss; those haven't been the only times.

 Degree
 ML> of doneness, I'm pretty strict about in most settings
 ML> (sandwich shops, drugstore counters, and burger joints may
 ML> be exempt depending on the reputation or pretensions of same).


If it's mooing or shoe leather and I've ordered medium, then I fuss.  If
it's close to what I take as aceptable, I'll eat it as is.

 ML>       Title: Frische Tomatensuppe (Fresh Tomato Soup)
 RH> See, this isn't brown. (G)

 ML> But it should be. [g]


No, it shouldn't, nor should tomato salad (basically tomatoes and mild
onions in a light vinagarette) or red cabbage or a whole bunch of other
German food. (G)


 ML> Beet Tartare
 ML> cat: odd, vegetarian, celebrity, not tartare, thank goodness
 ML> serves: 4

Not even a fake beef tartare for vegetatians!  Just because it has a
celebrity name on it......................


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


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)