lutefisk, no question in my mind.
The Nook is one of the premiere spots in MSP for a juicy Lucy, a huge improvement over the "original" spots.
I'd introduce my family to what a properly cooked steak should look like
Carrie said what my response was going to be almost verbatim. I would eat that stuff during dinner and for dessert.
Life, like life, often goes unappreciated. However, it just takes one moment to make you realize that it truly deserves to be savored. A metaphor for breakfast!
The way I see it, tipping should have been retired long ago. Simply build it into the check, and if service is sub-par, you can complain. Complaints add up, server gets fired to avoid costing repeat business. And everyone still makes a reliable wage (which should actually be a living wage, not this 7.25 BS, but I digress).
Fair enough, and I really do try to avoid those, because I'm generally put-off by that too. This just had so many things "wrong" with it that it became more of a reminder of its own error than reminiscent of what I know.
First, thanks all for some perspective! Also, I think this warrants some context. First, I am at a private, very well-funded college that does take care generally with its food. Even our sub-par hamburgers are made with local beef and such. With the quality of food generally being comparatively high, the dismissive attitude toward this food that reminds me so much of my home is frustrating. I do like the effort, but it was just so half-hearted that it irked me. Also, being out every day for months just compounded that. And I do want to add this isn't intended to be an irate tirade, just wondering about my experience of a little alienation because of this attitude to something I hold rather close. I would equate it to a NYer going elsewhere and served "NY-style" pizza that was french bread pizza, with the locals calling it "pizah" or something. Not a huge thing, just irksome over time.
The pho approach, basic construction with a bunch of DIY add-ins.
This makes me so much happier about generally going to mediocre chains when I go out. Expectations are set, and the evening is much more about the people I'm with than the food. Sometimes, that's all you need from a restaurant. If you want culinary innovation, do it at home, the food lab alone has enough fodder for a while.
#6 on the list, and about 2 entries on the site. If anything, this may be a guide to new cites to explore.
Are you hungry? Do you want pizza? Have some pizza! Then have some veggies, and be on your merry, satiated way.
I have also quoted zoombinis in that exact situation, and have had it play in my mind far more often. Also, mushrooms and olives are a fantastic regular topping option. Fantastic answers in general, welcome!
There's a big difference between how long a restaurant should be ready to serve customers, and at what time one should feel comfortable walking in. I would generally say a half hour before is fine for a busy casual place. But if it's empty and a bit more formal, I'd extend that minimum to about an hour.
vegetables mostly, it makes raw broccoli and cauliflower actually pleasant.
Determine what they want to accomplish with what they do, and rate them on how they well they fulfill that. As long as you define the rules and assumptions they're following, rating should be easy.
raw vegetables. Nothing quite make healthy eating enjoyable than a tasty dollop of barely contained fire
Maybe this is my mom's influence talking, but to me chili = hotdish with a bunch of tomatoes and chilies. I go to the grocery store with the thought of "what would taste good in chili today?" That's how I end up with a chili full of lentils, ground meat, salsa, serranos, and more vegetables than I can remember. And you know what? It worked, so I did it again, but with inevitable variance. Someone asked me for the recipe, and I almost laughed. Cooking isn't always about precision, and chili can be especially forgiving.
Just add hyperlinked or drop-down additions to steps where feedback can be given to a specific step along the way. To use the scrambled eggs example, in the step where one would add milk to the eggs, there could be a link that would give the variations people do use on milk (amount, type, another sub, etc). Then later, the step on frying in butter could contain those alterations, giving a comprehensive tree of possibilities that do not require piecing together individual full recipes.
@Pizzablogger, I get that you're upset, but dude, it's just pizza. Really, you could hand me a piece of white bread with ragu and kraft on top of it, call it pizza, and I wouldn't be insulted. It may not taste very good, but you won't see me entering therapy over it.
Good times or bad, a swing by a super-Americanized Chinese buffet never fails to make me happy. Generally that's because of the people involved (family or close friends), but it's hard to deny the appeal of eggrolls and general tsao's chicken. More importantly though, just make sure you are surrounding yourself with those you love, that's the biggest part in getting through the tough times.
My approach is generally put a bunch of stuff that looks good together into a crock-pot for a while, then try to come up with a name as it cooks (thankfully I also hail from the land of hotdish, so if all else fails, I always have a fallback name).
This one isn't too odd, but it can definitely drive my family nuts. I tend to like to eat while either standing or walking, even with utensils and a plate. Not in an at all compulsive way, but I've certainly been called out for eating something I've grabbed in the middle of a meal while still standing near the fridge.
Or you could just get a single split at Grand Ole Creamery, more of the new flavor, while still getting plenty of your safe flavor. (Managing to combine a Twin Cities rivalry with Minnesota passive aggression, the ultimate MN post!)
Thanks guys, these are exactly the problems that I wanted to check out, it gets sorta hard being a college guy with very little time/space to experiment with things. I may just go normal french toast, but we'll see how it goes.