Had some at lunch...I love it!!
Name a common food that most restaurants should get right; yet often don't
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That's probably because you haven't had good coleslaw. In Tally, there are only about two restaurants in town that have really good coleslaw. At most places, it is either mediocre or not good.
It's clearly french fries.
The amount of potato farm production that get grown, harvested, transported, processed, cooked and then thrown into the trash is obscene.
People are starving in Africa.
The amount of potato farm production that get grown, harvested, transported, processed, cooked and then thrown into the trash is obscene.
People are starving in Africa.
My wife (no pics) went from outraged that a BBQ place would put coleslaw on a sandwich, to outraged if they don’t have good coleslaw to put on her sandwich.
This. They need to be double fried. Fry them half way, let them cool, then fry the rest of the way for crispness. Good places have half cooked fries on deck at all times.
I saw my dad send back cold toast 2 times in a row one Sunday morning at a moderately fancy brunch place. I was simultaneously embarrassed and impressed.
It’s a fine line but ranch out of a bottle is gross and thick. Homemade ranch is superior and thinner.
This. I never seem to find good ones anymore. I like them thin and crispy. A supper club in SE Iowa had some of the best. Now they all seem way to thick and undercooked.
I'm of the opinion that you don't **** up a good bourbon by mixing it with shit. At most, I'll put one cube in my bourbon.
Agree. It is so easy to make it so good, yet many places don’t put any thought in to it.
Americanised tacos. Never been able to find a single restaurant that can make them as good as I make them at home.
Of course that could just be due to personal preferences.
Of course that could just be due to personal preferences.
Anything other than maybe a steak that you order medium. Getting a pork chop with some pink in the middle at a restaurant is nearly impossible. Same with a burger too often.
Bite Into a Legend at Redamak’s in New Buffalo, Michigan
Bite into a legendary burger at Redamak’s in New Buffalo, Michigan. Legendary Food – Good Times – Come Get Some! The Tradition Continues!
www.redamaks.com
I have not been there in forever (probably 20 years) so it's possible things have changed but as I remember it this place made burgers with some pink in the middle.
Well, that place is around 900 miles from me so I doubt it will be on the itinerary any time soon.Bite Into a Legend at Redamak’s in New Buffalo, Michigan
Bite into a legendary burger at Redamak’s in New Buffalo, Michigan. Legendary Food – Good Times – Come Get Some! The Tradition Continues!
I have not been there in forever (probably 20 years) so it's possible things have changed but as I remember it this place made burgers with some pink in the middle.
We used to have a little diner here in Johnston called the Brick House Cafe that made great biscuits and gravy.
I guess if I had to pick a food that often isn't cooked correctly it would be hash browns. Usually not crispy enough.
Came here to post this. It’s so easy to do this extremely well, yet some places absolutely phuck it up. I’m looking at you Marriott properties.
A bunch have already been listed but the house BBQ sauce can't suck and many of them find a way to do just that.
I would also say over medium. They either come out barely over easy or over hard.
I notice the same trend. It's like you take a bite and the entire onion just comes free of all the breading.
Another one that's getting to be more hit or miss for me is long Island iced tea
My best stuff is always served neat in a glencarin or aged and ore glass. Never on the rocks. But the mid range stuff is nice to use in an OF.
I also make a delightful mezcal OF. Uses agave nectar and aromatic/orange bitters.
Your first mistake was ordering texmex at a restaurant. Try their house specialties or street tacos. May I suggest the beef cheek if they have it.
Yep. We go to supper clubs in Wisconsin fairly often and it's amazing how many of them serve soupy, watery coleslaw. Even some of the really good ones do.
I have never had grits in my life. You are saying they are good if made properly….what are they like? Cream of wheat I like, is it similar to that?
Grits is like cornbread, nothing can be quite as good if made correctly and nothing can be quite as bad if not.
A simple chicken breast sandwich. Usually served with no flavor and/or overcooked.
I read somewhere some name chef, like a Thomas Keller type, said he judges basic restaurants by the sandwich. If they can deliver this properly cooked with some flavor, he knows their kitchen is well run. Thought that was interesting.
I read somewhere some name chef, like a Thomas Keller type, said he judges basic restaurants by the sandwich. If they can deliver this properly cooked with some flavor, he knows their kitchen is well run. Thought that was interesting.
Not a fan of Mez, but did you think about a jalapeno garnish? I had a most delish OF in Mexico, they used a hibiscus bloom, orange peel, and the garnish. Sweet and spicey and damn good.
Edit to mean a tequila OF.
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A lot of places are now making a packaged bechamel and adding crumbled sausage instead of making their own roux. It's easy and quick but not nearly as good.
Where are those common at for you? That's a common Wisconsin supper club thing you described, but your screen name suggests otherwise. Is the brandy sour 'old fashioned' actually found elsewhere?
