Text 521, 87 rader
Skriven 2013-05-17 01:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: rips reps raps 558
==========================
 ML> Round here, Lowe's is the name given to a chain of home
 ML> improvement stores. I wonder, if the supermarket by that name
 ML> decided to come into this area, whether it would be allowed
 ML> to keep the name - probably not.
 RH> They co-exsist here in NC with no apparant problems.

I wonder what would happen if someone started a supermarket
called Best Buy or a bank called Safeway!

 ML> Next time you want to splurge tell them to cut down on
 ML> the seasoning, easy peasy. I've been telling restaurants
 RH> I'm not sure how much prep is done in advance; they bring the food out
 RH> rather fast. But, if they have to do a special order, it'll be really
 RH> fresh cooked. (G)

So give them the test. If they pass, all the better for you
as well as them.

 ML> how to season and cook my food for over 40 years - there
 RH> I've done it when we used to go to McD's and I'd order their fish,
 RH> with no cheese.

I think that within reason you should feel free to do so
in any situation. Next time if I splurge on the $12 burger
salad at Bartley's, see above, I'll ask for extra bacon and
light on the egg and see what happens.
 
 ML> are occasional mistakes, or rarely the server doesn't
 ML> actually communicate the info, but there's almost never
 ML> any pushback or consequence.
 RH> We've had a couple of bad experiences in the last few years, one so
 RH> bad that there were at least 7 problems/issues with the place. We've
 RH> not gone back there, or any of the other locations of that chain. they
 RH> said we'd get a free meal if we ever came back to that location

I stayed at a Sheraton where the sheets one time smelled like
Absorbine, Jr. They offered me a free night next time, and,
guess what, I passed it up. Anyone care, it's the Sheraton
Crystal City, and I'd had several quite okay stays before
- not after that, though.

 RH> OTOH, I'd rather not get too close to the edge on the healthiness and
 RH> good sense part of my diet. Made that mistake last year, doing much
 RH> better after getting straightened out.
 ML> I've always been closer to the edge than most, in my quiet
 ML> way; seldom regret it, too.
 RH> Steve would rather I don't take chances with my health/diet either.

Any chance one takes should have a significant potential benefit.
I most often have my eyes at least as much on the benefit side
as on the risk side. People's style and risk analysis differ,
as we keep noting.

 ML> It's fine; the seafood is fresh, but don't expect the cooked
 ML> to order excellence of a reputable independent. And the
 ML> prices are quite high.
 RH> No surprise on high prices. I'd just heard it hyped so much that I was
 RH> curious. I doubt we'll ever get there but we never know.

They've held the line on prices for a couple years with the
tradeoff being smaller portions. As I always get a low-carb
option (fried clam appetizer, no fries as in a plate, no bread
as in a roll; pot of mussels; etc.) the diminution becomes
noticeable, then one quits being a customer. I wonder if the
guy at the American Airlines terminal at Logan misses me.
 
 RH> if I can get some fresh macadamias.
 ML> I thought nuts were pretty low in carbs.
 RH> Overall they are but I don't want to overdo on the fat either. That's
 RH> why I think a mix of panko and macadamias would be a good coating.

A balance between carbs and fat, eh. Probably wise.

Dark chocolate as a snack
categories: astonishing, delicious, idiotic, not kidding
servings: 1

1 oz dark chocolate

[no instructions given]

Ellie Krieger, foodnetwork.com


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