"Ron Spiegelhalter" <r...@mktrading.orgASM> wrote: >> In Seattle it's tartar sauce (for frenc fries, that is)
> In Burlington, VT, specifically Nectar's (home of "the pork"), it's > brown gravy.
Even in the year 2001, many diners in New Jersey have a menu item called "disco fries", which is french fries with brown gravy and melted processed cheese.
Canadophiles will recognize this as a slightly Americanized version of 'poutine'.
On Thu, 13 Dec 2001 07:18:31 GMT, Mike Puterbaugh <m...@cornell.edu> brought the following to our attention:
>"Ron Spiegelhalter" <r...@mktrading.orgASM> wrote: >>> In Seattle it's tartar sauce (for frenc fries, that is)
>> In Burlington, VT, specifically Nectar's (home of "the pork"), it's >> brown gravy.
>Even in the year 2001, many diners in New Jersey have a menu item >called "disco fries", which is french fries with brown gravy and >melted processed cheese.
when we had our Forhead meeting before the Vai show in Philadelphia in 1999, Michael Pierry ordered these cheese fries, also a concept I was unfamiliar with at the time.
-dnenis-
----- "As you can see," Smith was saying as we walked down a long and fairly rickety flight of metal stairs, "they've just about frabjulated the primary phase of the osmosifractionating de-hoo-dooer. And those guys rattatting the willy-nilly say they ought to have it whistling Dixie in three days' time."
from: John Varley - Steel Beach (now that's impressive science for a sci-fi novel!)
d.j.verst...@removethistoreply.tue.nl (Dennis Versteeg) wrote in message <news:3c185ed5.513398186@news.tue.nl>... > when we had our Forhead meeting before the Vai show in Philadelphia in > 1999, Michael Pierry ordered these cheese fries, also a concept I was > unfamiliar with at the time.
What a magical day that was. Sucks to not have been one of us. ;-P
"Ron Spiegelhalter" <r...@mktrading.orgASM> wrote in message <news:3DKR7.13900$5W5.5778325@typhoon.ne.mediaone.net>... > "fearthesmeenusimmons" <fearthesmeenusimm...@earthlink.net> wrote... > > "Dennis Versteeg" <d.j.verst...@removethistoreply.tue.nl> > > > well, if you've seen Pulp fiction, you know we Dutch people eat our > > > fries with mayonaise, yummy.
> > In Seattle it's tartar sauce (for frenc fries, that is)
> In Burlington, VT, specifically Nectar's (home of "the pork"), it's brown > gravy. And oh my God is it good. In fact I've ordered fries with brown > gravy elsewhere many times and it's just not the same as Nectar's. Mike > Gaito himself persuaded me to give it a go, and I am eternally grateful to > him for that.
> ron
A good friend of mine lives in Burlington Vt. We had started a yearly ritual (trying to resurrect it now) of visiting Alan shortly after Christmas.
Anyhoo, Alan always brings us to Nectar's. I have consumed these fries. I could not agree with you more about the fries and gravy. YUUUUUUMMMMMMMM. I want some now.
anything at Nectar's is good, I think. The breakfasts are huge, yummy, and inexpensive.
Is is true that the original owner recently died ?
Damn. This talk of fries has now has me REALLY itching to get to Burlington.
> >> >Dennis Versteeg schreef ... > >> >> Over here in Europe (at least in the Netherlands) peanut butter and > >> >> jelly is something which is not eaten together.
> Isn't peanut butter kind of hard to find in Europe? I've always heard > Americans moving to Europe are warned to bring their own peanut > butter.
> Something I've found that most Europeans don't care for is root beer. > I'm told it tastes like a certain popular brand of cough medicine !
If they don't like the taste, then why is that brand so popular?
In the US, root beer can very quite a bit. Most supermarket brands are pretty much sugar water and caramel color. The "gourmet" varieties have either sassafras or sarsaparilla, both of which are fun words to say. The "gourmet" ones are more of an acquired taste.
But that shouldn't be surprising. People who have never had wine before usually do not embrace it immediately. Same with beer.
> I was very shocked to learn that my wife has never eaten a peanut butter > & jelly sandwich. In her life. Never.
I too have never had a pb&j sandwich. I've only ever had pb(only) sandwiches. The thought of mixing the nutty warmness of peanut butter with the hyper sweetness of jelly . . . blech. But then I'm weird about food and textures and stuff. I eat most stuff plain - burger and bun, only; chicken and bun, only; etc. Can't stand the thought of sauces on most foods (spaghetti, pizza, and a few others are exempted from this). My wife, lucky for us, is the same way. But it does make eating out or eating with friends very difficult - the explanations take far too long, and by the time we've gotten through that, everyone's saying to themselves "let's not invite them next time . . . " Good thing we're basically antisocial folk, huh? ;-)
Tom
-- Have comfort: http://www.unproductivity.com -- "If you had a record collection that consisted only of titles that Rolling Stone has given a good rating to, you'd have the worst record collection on earth." --Cameron Crowe
> "David Wilcher" <dwilc...@woh.rr.com> wrote > > I was very shocked to learn that my wife has never eaten a peanut butter > > & jelly sandwich. In her life. Never.
> I too have never had a pb&j sandwich. I've only ever had pb(only) > sandwiches. The thought of mixing the nutty warmness of peanut butter with > the hyper sweetness of jelly . . . blech. But then I'm weird about food and > textures and stuff. I eat most stuff plain - burger and bun, only; chicken > and bun, only; etc. Can't stand the thought of sauces on most foods > (spaghetti, pizza, and a few others are exempted from this). My wife, lucky > for us, is the same way. But it does make eating out or eating with friends > very difficult - the explanations take far too long, and by the time we've > gotten through that, everyone's saying to themselves "let's not invite them > next time . . . " Good thing we're basically antisocial folk, huh? ;-)
So, basically, you're telling us that you're a freak just like my wife?
> > I too have never had a pb&j sandwich. I've only ever had pb(only) > > sandwiches. The thought of mixing the nutty warmness of peanut butter > with > > the hyper sweetness of jelly . . . blech. But then I'm weird about food > and > > textures and stuff. I eat most stuff plain - burger and bun, only; > chicken > > and bun, only; etc. Can't stand the thought of sauces on most foods > > (spaghetti, pizza, and a few others are exempted from this). My wife, > lucky > > for us, is the same way. But it does make eating out or eating with > friends > > very difficult - the explanations take far too long, and by the time we've > > gotten through that, everyone's saying to themselves "let's not invite > them > > next time . . . " Good thing we're basically antisocial folk, huh? ;-)
To which Wilcher adds
> So, basically, you're telling us that you're a freak just like my wife?
> Just kidding! Honey, don't... Ouch!!
> dave (who likes a little food with his sauce)
I was thinking more of Sally (as in When Harry Met Sally) and her passion to have sauces on the side.
I'm more difficult than you guys (woman's perogative). Some sauces are deelish - mustard, cheese sauce, marina, alfredo, Dougie (he's a saucy wench) - and others are defined as "slimy things" that I don't want near me ever - sour cream, tartar sauce, and mayo.
Sheryl, whose tuna salad is so dry you need to smash it really good into the bread for it to stick together (and no celery please!)
> "David Wilcher" <dwilc...@woh.rr.com> wrote >> I was very shocked to learn that my wife has never eaten a peanut butter >> & jelly sandwich. In her life. Never.
> I too have never had a pb&j sandwich. I've only ever had pb(only) > sandwiches. The thought of mixing the nutty warmness of peanut butter with > the hyper sweetness of jelly . . . blech.
You girls are still mucking it up about this shit??? Sorry I've been absent lately. Its the time I of year I face enormous family crises, among other things...
> Can't stand the thought of sauces on most foods. My wife, lucky > for us, is the same way.
I'm glad to hear I'm not the only one here with sauce-aversion disorder. My fiancee (well, wife in 11 days) and I both have the same syndrome Tom and his wife do.
Mustard? blech. Mayo? double-blech. Ketchup? Don't make me vomit.
Side note: an ex-girlfriend liked to eat ketchup with her fries. If we ate fast food, I would ask her to brush her teeth before kissing me. This gesture was not often met with understanding or sympathy.
Little did I know that Pittsburgh is the home of Heinz ketchup when I agreed to take a job here. Had I been privy to this information ahead of time, I'd probably still be in Texas. I know it's weird, but I get a little queasy seeing the big ketchup bottles on the scoreboard at Heinz Field. Jeezus, even the football stadium is named for ketchup.
Luckily, my fiancee (wife in 11 days...did I say that already?) dislikes ketchup as much as I do. WHEW! I found a keeper.
On 14 Dec 2001 19:01:16 -0600, "Hagrinas Mivali" <b...@hotmail.com> wrote:
>> Something I've found that most Europeans don't care for is root beer. >> I'm told it tastes like a certain popular brand of cough medicine !
>If they don't like the taste, then why is that brand so popular?
Heh! I suppose one might expect a "medicine taste" when taking medicine, but no so for a soft drink.
Like coffee: Take a big slurp of coffee that has gotten cold (when you are expecting it to be hot) and BLECH!! But ICED Coffee is yum. All in what your mind expects.
> I was thinking more of Sally (as in When Harry Met Sally) and her passion to > have sauces on the side.
Yes, I really identified with her character at times, but I'm not as cute.
> I'm more difficult than you guys (woman's perogative). Some sauces are > deelish - mustard, cheese sauce, marina, alfredo, Dougie (he's a saucy > wench) - and others are defined as "slimy things" that I don't want near me > ever - sour cream, tartar sauce, and mayo.
I think that's what the deal is - it's a texture thing. Pizza's fine, spaghetti's fine, but the thought of eating something like chicken-fried steak . . . blech! I can't handle the extra sensory info coming from the glop piled on top.
I just faced the first "team lunch" today, and it was unfortunately Mexican food - there's nothing Mexican that I can handle eating other than tortilla chips or a (cheese and tortilla only) quesadilla. I ordered a burger. It was the worst burger I've had in ages.
Tom -- Have comfort: http://www.unproductivity.com -- "If you had a record collection that consisted only of titles that Rolling Stone has given a good rating to, you'd have the worst record collection on earth." --Cameron Crowe
> I'm glad to hear I'm not the only one here with sauce-aversion disorder. My > fiancee (well, wife in 11 days) and I both have the same syndrome Tom and > his wife do.
I'm amazed that there really are others like us! It's too bad we don't all live closer so we'd have someone to eat plainly with!
> Luckily, my fiancee (wife in 11 days...did I say that already?) dislikes > ketchup as much as I do. WHEW! I found a keeper.
A match made in Heinz . . . er, heaven, I mean.
Tom -- Have comfort: http://www.unproductivity.com -- "If you had a record collection that consisted only of titles that Rolling Stone has given a good rating to, you'd have the worst record collection on earth." --Cameron Crowe
> From April 1999 to May 2001, I reserved a section in my fridge for a gallon > of milk. I initially just didn't get to drinking it on time, but after its > expiration date, I figgered 'wot the hell, lets leave it un opened and see > what we find.' I thought it'd go bad in a few days or weeks. As those 2 > years passed, people came and went and it just sat there, unopened. Didn't > smell, didn't swell up or anything. The top of the jug got a bit thick and > cheezy where some air inevitably got in, but the stuff stayed remarkably > fluid.
> I could have let this go on, but I had to rent some rooms out and I knew > this little experiment had to go. :^(
> So I took it in the back of my truck for a few days. Finally, after being in > the sun it started to thicken and turn weird--separating into cheese and > gray water basically.
That gray stuff is called whey. For all you Miss Muffett fans who paid no attention.
>> So I took it in the back of my truck for a few days. Finally, after being > in >> the sun it started to thicken and turn weird--separating into cheese and >> gray water basically.
> That gray stuff is called whey. For all you Miss Muffett fans who paid no > attention.
No whey, dude!
e -- Rodney was a very sad young man because he was f...f...fat and ugly.
> "David Wilcher" <dwilc...@woh.rr.com> wrote > > I was very shocked to learn that my wife has never eaten a peanut butter > > & jelly sandwich. In her life. Never.
> I too have never had a pb&j sandwich. I've only ever had pb(only) > sandwiches. The thought of mixing the nutty warmness of peanut butter with > the hyper sweetness of jelly . . . blech. But then I'm weird about food and > textures and stuff. I eat most stuff plain - burger and bun, only; chicken > and bun, only; etc. Can't stand the thought of sauces on most foods > (spaghetti, pizza, and a few others are exempted from this). My wife, lucky > for us, is the same way. But it does make eating out or eating with friends > very difficult - the explanations take far too long, and by the time we've > gotten through that, everyone's saying to themselves "let's not invite them > next time . . . " Good thing we're basically antisocial folk, huh? ;-)
Just tell them it's part of your religious beliefs. If God wanted pb&j together, the Bible never would have said "Thou shalt not cook a vegetable in its cousin's root." It's in there somewhere. You just need the right version.
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