Text 29151, 86 rader
Skriven 2015-07-18 21:31:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: gyro etc. 939
=========================
-=> Quoting Michael Loo to Nancy Backus on 07-08-15  07:32 <=-

 NB>> Could well be...  and, as I mentioned to others, thinking further,
 NB>> there isn't all that much meat in the gyro, even in the ones that are
 NB>> fairly well stuffed... probably not more than a 1/4 pound at best... 
 ML> Rawther ... but 1/4 of $2.50 is, all things being equal,
 ML> better for restaurant costs than 1/4 of $5.

Quite true.  :)
 
 ML>> their native territory, they are sweeter and tastier, and
 ML>> their smell is even more fearsome. Good stuff.
 NB>> Maybe someday, I'll have the chance to taste one in its native
 NB>> environs... :) 
 ML> It's recommended, but I admit that many people have other
 ML> things to do with their money.
 
I might be able to actually squeeze out the money again, now... the
other question would be squeezing out the time for that sort of a
trip... :)  Another increasingly larger probability now than it used to
be, although still perhaps not quite sufficient of either time or
money...

 ML>> I don't know that a store would take a total flying leap
 ML>> and offer them if it didn't have a target audience mapped
 ML>> out ahead of time.
 NB>> Good point... Apparently there's enough of a target audience here
 NB>> locally that the Asian markets find it feasible enough... :)
 ML> It was a brave grocer who first stocked a durian.
 
Probably a grocer that was being bombarded by requests for it... :)

 NB>> That's also just like the first gyros I ever had, too... at a festival
 NB>> of some sort here in Rochester, years ago...  :)
 ML>> but oddly enough its offshoot in Kenmore Square, Aegean Fare,
 ML>> served normal gyros on a spit.
 NB>> Perhaps both are valid... one as street food and the other as
 NB>> restaurant fare...?   :)
 ML> I've seen enough vertical-spitted gyros out on the
 ML> street to discount that as the primary explanation.
 ML> More likely it's an example of the language morphing
 ML> irritatingly and in a way inimical to communication.

Or both being valid manifestations of the product... :)

 ML> A complicating issue is the use of the term souvlaki
 ML> to refer to various things, including things often
 ML> referred to as gyros.

Translations can be slippery things, too...  :)

 DD>> TGI Friday's, Applebee's and Chili's
 JW>> Haven't been to any of them either.
 ML>> I've been to all of these. Cookie-cutter food. You won't get
 ML>> sick from it, unless you are sodium-sensitive or fat-sensitive.
 ML>> Or carb-sensitive. Or of an aesthetic turn of mind.
 NB>> Been to all three myself... and not my favorite places by a long
 NB>> shot... I can usually find something I can tolerate there, but don't
 NB>> expect to find anything great...  :)
 ML> At such places my fallbacks are either unadorned meat
 ML> - burgers, wings, and so on -, or fried food, which is
 ML> reliably mediocre, 

Those tend to be my fallbacks, too... 

 ML> though the TGI Friday deep-fried
 ML> string beans are pretty moreish. 

Dunno as I've had them in the restaurant itself, but I have bought the
frozen-case boxes of them to bring to my family's Christmas more than
once... they are surprisingly quite nice... 

 ML> I also remember that Applebee's used to have an AYCE
 ML> rib tip deal, which one could get enough food on at
 ML> a decent price, if one was careful to scrape off the
 ML> cloying sticky barbecue sauce.

The sauce was probably why I didn't even try that one...

ttyl          neb

... If advertised as "under $50," you can bet its not $19.95. -AB

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