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On Sun, 25 Sep 2005 09:45:20 -0400, "Howard C. Berkowitz"
yodeled: In article , Norm wrote: Yowie wrote: Can anyone explain what "Pittsburg Burnt" actually means or how it got its name? Since I don't know what I'm talking about I'll give it a stab, heh. Pittsburgh is/was a steel town so if you smelt a steak :-) it's bound to be well-done. Norm PS: To put the food topic back in Oz I once ordered mutton rare in a favorite NYC restaurant and it came medium/well. I sent it back with misgivings and, sure enough, the next one was raw. I suffered it and haven't been back. I also fight the battle of getting meat truly well done. Still, I had a NYC anecdote that, in a weird way, puts ordering to taste in perspective. It was a classic Mexican (i.e., not Tex-Mex, a separate cuisine) restaurant, which did range widely on its appetizer page. One item was "genuine American nachos, adapted for the Mexican palate.". Reminds me of the commercial with the cowboys who were indignant because their salsa was made in "Noo Yorrrrk City." Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh My Blog: http://www.humanitas.blogspot.com Make Levees, Not War |
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Howard C. Berkowitz wrote:
Still, I had a NYC anecdote that, in a weird way, puts ordering to taste in perspective. It was a classic Mexican (i.e., not Tex-Mex, a separate cuisine) restaurant, which did range widely on its appetizer page. One item was "genuine American nachos, adapted for the Mexican palate.". People get really surprised when I tell them that nachos are an american invention. -- Victor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam he Email me he |
#13
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~~Frankly, you haven't done hot until you've either had suicide wings
(I'll see if I can find a recipe that'll make smoke curl out of your ears)~~ You know, I don't think I've ever had a 'wing' that I like. None ever seem to have just the right flavour. I pretty well have to make my own barbeque sauce, or it's just right out annoying. ~~or you've gone to an Indian joint run by Punjabis and tell them to "make it like you'd fix it at home."~~ I've known and worked with many Punjabis, and I've never seen them suffer from want of spice. I used to covet their double hot and sweet red curries until I finally asked for the recipe. The woman I worked with, Raj, watered down the recipe; so when I told her that I had to double the peppers in the curry past, she nearly fell on the floor. When she apologised she gave the most hilarious reason: She didn't want me to think she'd poisoned me. ~~Alternatively, we knew we were regulars at a Thai restaurant when the server would say, "we know how you want it. How hot should we make it for the American?"~~ I grew up in the Eight Mile/John R area in Detroit, but up at Eleven and John R there was a Thai restaurant that we would walk to. My friends couldn't even walk in the door without coughing. ::grin:: I have to say, though, their double hot sweet red curries have nothing on the Indians in the flavour department. They've got the heat, but the flavour is just okay. Give me good flavour and half the heat any day'a the week over just hot and bland. Azy! "Unfortunately, I once roomed with a cocker spaniel, and she left a terrible impression of dogs with whomever she met. Her breath was terrible, she reeked of sebaceous oils, she chewed her haunches fanatically, and she was a pathological liar. I learnt quite a few lessons living with her. Firstly, never lay behind a dog who's just dined heavily from the rubbish bin. Secondly, never leave kibble for later if there's a dog about. And, most importantly, never, never trust a cocker spaniel in a balaclava no matter what they tell you." ~~W.C. Humphries II ( http://housecatwisdom.blogspot.com/ ) |
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