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

[Sue Clemenger]

Now, see, I would have caught that just with the word "poppers," which is
used (here, at least) to refer to deep-fried nibbles that involve jalapenos
and cream cheese.  With crab in them? oooh, nummers!
--maire
----- Original Message -----
From: "Sharron Albert" <morgana at gci.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, March 05, 2007 9:45 PM
Subject: Re: [Sca-cooks] hate hate hate 'american' restaurant food.


> >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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