[Sca-cooks] hate hate hate 'american' restaurant food.

Sharron Albert morgana at gci.net
Mon Mar 5 20:45:52 PST 2007

>Jadwiga Zajaczkowa / Jenne Heise wrote:
>>  This, ladies & gentlemen, is ridiculous. People are putting hot pepper
>>  in deep-fried onions. They are dumping it on everything. Is this like
>>  the well-done steak problem-- a way of disguising a horrible food? Or
>>  what?
>>  I like spices. I make mustard, and ginger sauce, and peppercorn sauce.
>>  But short of pretending to a mild 'reaction' to hot pepper or only going
>>  to diners for american food, is there any safe way to avoid being hot
>>  'peppered' everywhere?
>  >

Heck, I got caught like that about 6-7 years ago at a local 'beer' 
joint. I tried the crab poppers and got hit with chilis. I don't even 
use regular black pepper most of the time. I checked the menu, again, 
and sure enough, not a mention of peppers, hot, spicy, nada. I sent 
them back and they took them off the ticket. But I was sorely 
disappointed, as that restaurant was pretty good for its type.

I find it easier sometimes to find good, safe food at Chilis, than 
other more regular restaurants (G). Between blackened and and the 
current chili craze, it's been awhile since the 'fad' foods have been 
anything I'd try.

Morgana in Oertha
Tactics is knowing what to do when there is something to do. Strategy 
is knowing what to do when there is nothing to do. --Savielly 
Tartakover, GM, quoted in "The Eight" by Katherine Neville 

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