Text 5618, 69 rader
Skriven 2013-10-09 13:19:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: noncreativity 196
=============================
-=> Quoting Ruth Haffly to Nancy Backus on 10-06-13  22:20 <=-

 RH>> These were boiled or steamed shrimp, in a salad so I expected them to
 RH>> take the shell off completly. With the dressing, it was a bit messy to
 RH>> get the last bit of meat out. That's why I started using the one hand
 RH>> clean (with the fork), one hand dirty ( to hold the shrimp) technique
 RH>> a long time ago. For a 4 star place, I should have thought they'd have
 RH>> considered that.
 NB>> True.  Or at least serve the dressing on the side so that you could
 NB>> add it after taking the rest of the shells off...  I suppose maybe

 RH> That's another alternative that would be better than getting your
 RH> hand(s) messy taking off the shell. It wasn't the kind of place where
 RH> I'd want to lick my fingers either--had cloth napkins which made
 RH> cleaning them easier than if they'd had paper ones tho.
 
Sending mixed signals...  ;) 

 NB>> they think there's some cachet to leaving part of the shell on, as
 NB>> for a cold shrimp platter... but I don't think they did too well at
 NB>> thinking it through, either.  :)

 RH> It still tasted good tho. Maybe it was the essence of fingers. (G)
 
I trust yours...?  (G)

 NB>>> Brown sugar-maple isn't a common flavor... did they make it
 NB>>> there at the restaurant...?
 RH>> Yes, and I could have taken home a pint or quart if they sold it that
 RH>> way. No mention of it and we had no way to keep it cold so I didn't
 RH>> ask.
 NB>> The last probably was the deciding factor.  One might have asked for a
 NB>> future time, I suppose...  :)

 RH> If there is a future time. There are a lot of places in/around the
 RH> area we've not gone to and we've no idea how much longer we'll be in
 RH> the area. 

I was kinda thinking that... you could be there for a while longer... or
end up leaving sooner than you think...  :)

 RH> Some places we've only gone to once and said we'd return to,
 RH> others we've made multiple visits to. The latter aren't 4 star fancy
 RH> dining ones, more within our budget tho.

Understandable... :)

 RH>> But, the restaurant was pretty much unpretentious in appearance & the
 RH>> food was good. Major thing that would keep us from going more often
 RH>> is the price.
 NB>> If it's good value, and there's a reasonably special occasion, one
 NB>> might still go, eh...?

 RH> The food could have been somewhat better--it wasn't quite up to what
 RH> we thought 4 star quality should have been. It was maybe a 3.25 or so
 RH> star quality, overall.

That's when you realize that the star qualifications are somewhat
subjective...  Chances are that by the time you are considering another
special occasion some other interesting restaurant will catch your
attention instead...  but one never knows... :)

ttyl         neb

... Sunday Brunch? Why sleep in when you can go pay $18 for eggs?

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