Artist Point
Millie Weasel
code of smart casual. What exactly is that? No jeans, t-shirts, tanks,
shorts? That is what I assume. What does it mean for men? Ties, sport
coat?
Thanks a bunch,
Millie
Dave
Slacks (or jeans if they're nice), and a pullover shirt ought to do it.
Derek Janssen
> I made a reservation there for our next trip. The CM said it had a dress
> code of smart casual. What exactly is that? No jeans, t-shirts, tanks,
> shorts? That is what I assume. What does it mean for men? Ties, sport
> coat?
It's a fancy restaurant, so...whatever you'd wear for an evening out,
but also that you'd pack on a trip.
Not V&A formal, but think more California Grill.
Derek Janssen (if you saw the interior, you'd get an idea)
dja...@charter.net
Rodney T. Grill
news:tv-dnTAb2cx...@comcast.com...
This is definitely not a call to wear a coat and tie, but bathing suits,
halter tops, tank tops, flip-flops, etc. would be inappropriate. Think
"resort wear". For example, a "T-shirt" would be fine as long as it's
really just a collarless sport shirt and not an "undershirt". Also, it
would be preferable to have it tucked into belted pants. A golf shirt or
button-up short sleeve would definitely be acceptable. Shorts would be
appropriate, but think along the lines of dressier khaki shorts instead of
elastic band jogging shorts or "hot pants". Nice jeans would be OK, but
avoid those with holes and raveling hems.
Basically, they are just trying to create a nicer, more civilized atmosphere
than what you'd see at the food court. And I have no problem with that. I
believe the issues is that many guests in the parks dress like they do at
the beach. That's perfectly acceptable for being outside when it's 95F and
100% humidity, but when you are dining at a nice restaurant at a resort, I
think it's not inappropriate to expect guests to dress a little more nicely.
Really, I don't think they are expecting any nicer dress than you'd expect
to see at Olive garden or Outback. It's just the fact that so many guests
get used to touring the parks in very "comfortable" clothing that they need
to remind them that the resort restaurants call for a bit more clothing.
--
- RODNEY
Millie Weasel
including AP. So, bringing a nicer outfit is not that big of a deal. I
agree, with another post, that if we go to a nicer restaurant, we should
dress up for dinner. It makes it a grander affair and more magical.
Millie
Derek Janssen
And don't be afraid if "Buffalo steak" is on the menu--
It's actually pretty good, milder than Angus beef, and less fat/cholesterol.
Derek Janssen
dja...@charter.net
Bob Richmond
...or even ostrich, as it tastes more like beef than buffalo does. However
please do not ask for the ostrich to be cooked well!
--
Bob Richmond
(To reply via EMail remove "SPAMBEGONE" in EMail address.)
"... well uh, this is MY dream!" - Mickey Mouse in Fantasmic!
Derek Janssen
>>>And don't be afraid if "Buffalo steak" is on the menu
>
> ...or even ostrich, as it tastes more like beef than buffalo does. However
> please do not ask for the ostrich to be cooked well!
Well, ostrich ISN'T on the menu--
But due to the fact that buffalo can't be cooked well-done either (for
the same reason), it makes a tasty grill for those who like Medium/Rare...
Derek Janssen (and may we recomend the berry cobbler?)
dja...@charter.net
Bob Richmond
At the present time, but that doesn't mean it can't reappear soon.
Millie Weasel
> But due to the fact that buffalo can't be cooked well-done either (for
> the same reason), it makes a tasty grill for those who like Medium/Rare...
I was thinking the salmon or buffalo, but if the latter can't be cooked well
done it's out. As a former vegetarian, I can't handle meat that is
thoroughly cooked.
Millie
JohnathanS
"Derek Janssen" <dja...@nospam.charter.net> wrote in message
news:eGuSd.12012$Do3....@fe07.lga...
It comes off and on the menu quite a bit though. I've had it twice and it
was excellent.
JohnathanS
Cinderella Swan Princess
>
> >>>And don't be afraid if "Buffalo steak" is on the menu
> >
> > ...or even ostrich, as it tastes more like beef than buffalo does.
However please do not ask for the ostrich to be cooked well!
>
> Well, ostrich ISN'T on the menu--
> But due to the fact that buffalo can't be cooked well-done either (for >
the same reason)
Maybe this is a dumb question, but why can't it be cooked well-done?
Stop rolling your eyes...you know other people are wondering the same thing
:)
Sandi Femino
IIRC from something I read a long time ago, because it has less
marbling, i.e. fat, it gets very tough and dry when cooked well.
--
Sandi
JohnathanS
"Sandi Femino" <fem...@NOSPAMcomcast.net> wrote in message
news:femino-FB3512....@comcast.dca.giganews.com...
That's it Sandi! Very lean meats dry out easily. Think how dry a boneless
chicken breast can get if overcooked. Seafood it like this too--if you
overcook shrimp or lobster they become rubbery and inedible. Proteins
combine together and then shrink when cooked, causing moisture to be
squeezed out of them. The less moisture there is to begin with, the less the
meat can be cooked before it becomes dry. (Now you know I'm a food geek,
lol!)
But then, I'm of the mind, eat your food how you like it. I won't eat any
steak well-done (prefer it bloody!), but different people have different
tastes and if someone wants their steak cooked for an hour, I say go for it!
JohnathanS
Rodney T. Grill
news:femino-FB3512....@comcast.dca.giganews.com...
Yes, that is my understanding. The interesting thing about buffalo and
ostrich is that even though they have less marbled fat, they tend to have
more flavor than beef. The leaner the cut of beef, the less "tasty" it is.
For example, there's usually a lot more "beefy" flavor to a T-bone than a
tenderloin filet, although the T-bone will have more gristle and fat in it.
However, if you can find a nicely marbled USDA Prime tenderloin, then it
will have be more flavorful and juicy because of the marbled fat.
Often when people select raw steaks, they look for "lean" meat, believing
the more red, the better it will be. The reality is the better grades are
actually more marbled with fat. USDA Prime meat (such as what you get at
Ruth's Chris, Shula's, Omaha Steaks, etc.) always appears to have more fat
in it than USDA Choice (such as what you get at Outback, Lone Star, your
local grocery, etc.) The next time you go to the grocer to get steaks,
select the one that has the most veins of fat running through it. While it
will still be only a Choice grade, it will be at the top of the category as
opposed to the bottom (which the next step down is USDA Select). If you
really want to see the difference, find a butcher shop that sells Prime and
have them show you a side-by-side comparison.
--
- RODNEY
Derek Janssen
>>But due to the fact that buffalo can't be cooked well-done either (for
>> the same reason)
>
> Maybe this is a dumb question, but why can't it be cooked well-done?
>
> Stop rolling your eyes...you know other people are wondering the same thing
> :)
Most non-domesticized meats (eg. venison) turn tough when cooked
thoroughly--
Some can only be stewed, but fortunately buffalo still tastes great as
partially grilled filets.
Derek Janssen
dja...@charter.net