this is totally when im going to wake up thinking about next time im hungover. and i will totally not be ambitious enough to make it. maybe if i slip my perkins cook a 20, they'll make it for me?
i have a friend who uses a waitresses name as often as possible, and i find it creepy. especially when its just read off their nametag, which he squints at and says, "why thank you... MEGAN." he probably thinks this makes him seem special... i guess more special than people who cant read? but waitresses always, always know when youre hitting on them. and i imagine they dont like it too much. gal's just trying to do her job.
ive wondered about this since i was in college and got sick after making some crappy rice-a-roni with my roommates butter, which had been left on the stove to melt and solidify several times over. i know leaving your butter out is ok, since thats the way my parents have done it my whole life, but dont eat butter thats been melted a few times over! i imagine the warm, melted butter [also uncovered] can attract a lot of bactieria. i know better now! the things you learn in college...
does it look to anyone else like rachael rays cooking on the old set of 'friends?'
i cant stand her ridiculous mugging. its like watching a pomeranian cook.
agreed about the sockarooni sauce. i tried to go look at their site for a list of products, and the full site is down because of the massive amount of traffic theyve recieved since his death. ill take that as a good sign. all of the proceeds for NO go to charity, correct? thats pretty amazing. what an excellent way to use your fame for the greater good. kudos, paul, and rest in peace. lets keep the ball rolling.
"have another four peices of chicken for dessert" is the best advice ive ever heard. kudos as always.
the shirt on the right is mind-blowingly amazing. id rock it. i would also love to rock a SE shirt!!
there are very, very few foods in the world that i'd consider disgusting. like, maybe four. i thought long and hard about it, and this is one of them. at first i thought it was an egg and bacon breakfast sandwich, and i could sorta imagine how that might be okay... but a burger... on a krispy kreme... is bad.
thanks for featuring our fair :)
man... i miss visiting iowa.
My college roommate invented this at the Oswego, NY college dining halls in 1980 when he would take a grilled cheese apart and stick a double cheeseburger (just the patties) in the middle. It got to the point where he would just say "Bob Burger" and they would do it for him.
I for one, a burger nut, rarely touched the low grade, over-cooked institutionalized burger meat. How sad since it was all prepaid and all you wanted to eat. Still managed to gain 20+ pounds anyway!
mmmmmmmmmmmmmm. im going to make this asap.
@Jerseywarren- I will purchase a book on etiquette as soon as you take a class on how to have a personality and not be such a snot. I bet you are a real treat to be around. @lcool We are fun loving people out having a good time. Since when should everything be by the book. What a bore.
@smo10: I have tried the regular burger at Applebee's, and it was enough to turn me off *any* Applebee's burger. If you can't get a regular burger right, you have no business branching off into creative burgers. As they say, "You've gotta know the rules in order to break 'em."
Has anyone ever tried the Quesadilla Burger @ Applebee's? A burger between two quesadillas with pico! It is delicious!!
You're the on that sounds like the pretentious snob...I don't need to know your name and I don't want to be your friend...I am there for a meal. As for the gum...if they expect you to put in your hand, then you have the right to say no, and bring them a plate to put it on. Pretty simple I'd say!
As to your last comment: "If you're reasonably nice and leave a reasonably nice tip, you're good by me." Wow, everyone goes to a restraurant and is seriously concerned about what the waiter thinks of they...as long as they leave a good tip. I leave a tip based on the service and the food! So, I say do your job, stut up and you will get a good tip..or quit.
When we eat out,it's upscale at least 90% of the time.We are "trade",food and beverage with a long industry history.So the reply is from the training as well as patron position.We happen not to like "shelf speak",no insult but your name isn't at all important.YOUR SERVICE IS.I am very tired of gushy
in place of CRISP-PROMT service,wait staff and kitchen.I see your job as
"aware" of many things at once.The better you are and the less we need to "converse" the better your tip.Wine service is of equal importance.More often the education,training falls WAY short.If we select something off the mark it's "OURS",a staff selection it's" YOURS".?Do you always pour the proper amount?Or as is almost alway the case OVER POUR?To sell more,not to mention diminush the "wine experience".Often where we dine the stems are too costly for a "free" taste.However one or two glasses shared by a party of four to eight works.We always ask to see the bottle and ask how long ago it was opened.Two days can be anything from
"evolved" to "nasty",sooo please don't chat me up,gushing about the wine,
the program or your canned shelf speak.When asked ABV don't "need" to find it on the label,know where to look.Reading it can be a real challenge in poor light.So serve the patron,don't just memorize a 3x5 card.Oh and the cellar temperature for serving red wine is 65-68 degrees F.Ever wonder how wrong temps lower the experience and your tips.
GUM,I agree is disgusting (used).However what makes it more offensive
than chewed,rejected or other been in the mouth on an open plate.(crab
shells etc) Sorry but to most folks spit is spit.Chewing gum wrapped in a paper napkin doesn't sound horrid.Like it or not everything on that gum is
also on the silverware,dinner napkin and plate.Realistically where can you draw the line?
You would also do very well to take all "Jersey Warren" offered to heart and learn.SERVICE = TIPS
Well, I guess then I must comment on a comment ON A COMMENT: "No one said that you have to make a friend, tell your life history, or donate an organ... it's just nice and polite, and for crying out loud its a FIRST NAME people. Whatever happened to being nice and using good common sense manners?"
My comment is: YEAH FLORIDAGIRL!! OMG people - what a bunch of rude, paranoid people some of you are...YES be friendly to the waitstaff - they are half of the dining experience WHEREVER you go (fancy or Fridays) - and odds are they will NOT remember your name anyway...but they will remember your demeanor (and your tip). I don't want to sound like I'm a user of people (or waitstaff) but I WANT them to remember my smiling face...so that when it's a choice between my party to be seated and Mr & Mrs. Snobface Grouchy-pants, I will WIN everytime! And I will also be offered the 'inside information' on the specials and get the good ones, not just the ones they are currently pushing like crazy because they are trying to get rid of the 'not so fresh' catch of the day(s) or the pork chops that didn't sell so well last week...ya know? I want the waitstaff to FIGHT over me to serve me when I walk through the door (this happens a lot too!) However, I'm not saying that I will take lousy service (or lousy food) with a smile either. You will have to be on your game with me if you want to get that premium tip - but it's there for the achieving! (No I don't fault the waitstaff for lousy food - just the service). So be jovial, be special, be interesting and BE MEMORABLE!! (Just don't be a jerk!)
I'm gonna CRY this looks so good. Cry I tell you!
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