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A Lost Art - Tableside Caesar Salad
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Nunya Bidnits
Feb 25, 2015, 12:35:35 AM2/25/15
to
I don't think there's a single restaurant here where you can get a Caesar
salad properly prepared tableside any more. You can probably request it at
the most expensive restaurants and you will either get it, or will piss off
the chef. But I don't hang out at The American.
I love the dish in it's classical form, replete with a generous amount of
anchovy in the dressing and raw egg.
Who is squicky about the raw egg? I'm not. I know the restaurants that used
to offer it would use a coddled egg, which basically eliminated the "white
thing" but AFAICT is still a raw egg.
For me, that's fine. At home I just wash the egg well to eliminate surface
bugs. I also like the anchovy a LOT, not only incorporated in the dressing
but also laid in a fan shape embellishing the salad. So many restaurant
Caesar salads at mid and upscale eateries have those elements "dumbed down".
And is anyone familiar with the term "Western Salad"? Hint: It's a variation
of classic Caesar.
Anyway the only thing better than a freshly made Caesar is to have someone
skilled make it for you tableside. I wonder why it's fallen out of favor?
It's a really magnificent addition to a special meal.
Part of the attraction for me is the basic paste of garlic, olive oil, and
salt. That is something I can shmear on almost anything, cooked or raw.
However I prefer to microplane garlic into the mortar or salad bowl to get a
really good texture and release of flavor.
But I want someone to do it FOR me and put on a show!!!!
MartyB
salad properly prepared tableside any more. You can probably request it at
the most expensive restaurants and you will either get it, or will piss off
the chef. But I don't hang out at The American.
I love the dish in it's classical form, replete with a generous amount of
anchovy in the dressing and raw egg.
Who is squicky about the raw egg? I'm not. I know the restaurants that used
to offer it would use a coddled egg, which basically eliminated the "white
thing" but AFAICT is still a raw egg.
For me, that's fine. At home I just wash the egg well to eliminate surface
bugs. I also like the anchovy a LOT, not only incorporated in the dressing
but also laid in a fan shape embellishing the salad. So many restaurant
Caesar salads at mid and upscale eateries have those elements "dumbed down".
And is anyone familiar with the term "Western Salad"? Hint: It's a variation
of classic Caesar.
Anyway the only thing better than a freshly made Caesar is to have someone
skilled make it for you tableside. I wonder why it's fallen out of favor?
It's a really magnificent addition to a special meal.
Part of the attraction for me is the basic paste of garlic, olive oil, and
salt. That is something I can shmear on almost anything, cooked or raw.
However I prefer to microplane garlic into the mortar or salad bowl to get a
really good texture and release of flavor.
But I want someone to do it FOR me and put on a show!!!!
MartyB
Julie Bove
Feb 25, 2015, 2:01:06 AM2/25/15
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:mcjmtq$jsf$2...@dont-email.me...
Here, the old timey wedge seems to have replaced the Caesar.
sf
Feb 25, 2015, 7:06:12 AM2/25/15
to
On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
<juli...@frontier.com> wrote:
> Here, the old timey wedge seems to have replaced the Caesar.
That's because all they need to do is hack up a head of lettuce and
<juli...@frontier.com> wrote:
> Here, the old timey wedge seems to have replaced the Caesar.
dump Thousand Island on it, or worse - blue cheese dressing.
--
A kitchen without a cook is just a room
Nancy Young
Feb 25, 2015, 9:00:21 AM2/25/15
to
On 2/25/2015 12:35 AM, Nunya Bidnits wrote:
> I don't think there's a single restaurant here where you can get a
> Caesar salad properly prepared tableside any more. You can probably
> request it at the most expensive restaurants and you will either get it,
> or will piss off the chef. But I don't hang out at The American.
> I don't think there's a single restaurant here where you can get a
> Caesar salad properly prepared tableside any more. You can probably
> request it at the most expensive restaurants and you will either get it,
> or will piss off the chef. But I don't hang out at The American.
> But I want someone to do it FOR me and put on a show!!!!
There used to be a restaurant in the Marriott in Newton, Mass
that did that. I looked forward to that every couple of years.
The waiter would wheel out a cart and prepare the salad in a huge
wood bowl. The scent was just mouthwatering. It was quite a show.
Normally I'm not big on attracting everyone's attention to my table
but it was worth the whole place watching.
I don't frequent the type of restaurants, generally, that might do
that routine, so I haven't seen that since they changed restaurants
at the hotel. You're right that probably hardly any place does that
any more.
nancy
Nancy Young
Feb 25, 2015, 9:12:53 AM2/25/15
to
On 2/25/2015 7:06 AM, sf wrote:
> On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> Here, the old timey wedge seems to have replaced the Caesar.
>
> That's because all they need to do is hack up a head of lettuce and
> dump Thousand Island on it, or worse - blue cheese dressing.
The type of place that would serve that wouldn't have been
> On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> Here, the old timey wedge seems to have replaced the Caesar.
>
> That's because all they need to do is hack up a head of lettuce and
> dump Thousand Island on it, or worse - blue cheese dressing.
making it tableside to begin with.
It's true that you never know what you'll get if you order
Caesar salad at most places.
nancy
Brooklyn1
Feb 25, 2015, 9:59:10 AM2/25/15
to
On Tue, 24 Feb 2015 23:35:29 -0600, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:
>I don't think there's a single restaurant here where you can get a Caesar
>salad properly prepared tableside any more. You can probably request it at
>the most expensive restaurants and you will either get it, or will piss off
>the chef. But I don't hang out at The American.
>
>I love the dish in it's classical form, replete with a generous amount of
>anchovy in the dressing and raw egg.
>
>Who is squicky about the raw egg? I'm not. I know the restaurants that used
>to offer it would use a coddled egg, which basically eliminated the "white
>thing" but AFAICT is still a raw egg.
>
>For me, that's fine. At home I just wash the egg well to eliminate surface
>bugs.
Store bought inspected eggs should not be washed, their shells have
<nunyab...@eternal-september.invalid> wrote:
>I don't think there's a single restaurant here where you can get a Caesar
>salad properly prepared tableside any more. You can probably request it at
>the most expensive restaurants and you will either get it, or will piss off
>the chef. But I don't hang out at The American.
>
>I love the dish in it's classical form, replete with a generous amount of
>anchovy in the dressing and raw egg.
>
>Who is squicky about the raw egg? I'm not. I know the restaurants that used
>to offer it would use a coddled egg, which basically eliminated the "white
>thing" but AFAICT is still a raw egg.
>
>For me, that's fine. At home I just wash the egg well to eliminate surface
>bugs.
already been sanitized, they're been through the egg car wash and
sanitized with UV, hand washing at home can negate the factory
sanitizing. It's much more important to wash hands throughly,
sanitize the work area, and learn how to crack an egg properly, on a
clean hard flat surface, not on the edge of a bowl or pan that will
push broken shell into the egg and rupturing the internal protective
membrane as well as insert raw egg from the present egg into the next
egg. The safest and easiest way to crack eggs for frying is on the
hot bottom surface of the pan, separate the shell halves quickly and
don't drizzle the last few drops into the pan, an experienced short
order cook cracks eggs on the edge of the hot griddle surface with a
container for shells nearby so as not to drizzle raw egg about.
http://www.aeb.org/foodservice/egg-safety-handling
>I also like the anchovy a LOT, not only incorporated in the dressing
>but also laid in a fan shape embellishing the salad. So many restaurant
>Caesar salads at mid and upscale eateries have those elements "dumbed down".
>
>And is anyone familiar with the term "Western Salad"? Hint: It's a variation
>of classic Caesar.
>
>Anyway the only thing better than a freshly made Caesar is to have someone
>skilled make it for you tableside. I wonder why it's fallen out of favor?
>It's a really magnificent addition to a special meal.
a few dressed romaine leaves... it's my least favorite salad, actually
I find it worthless. I might order something prepared table side if
prepared by some big bosomed gal, but it's always some faggoty male
hair dresser type who'd ruin my appetite... probably right from the
toilet and didn't wash. I really don't like people fussing with my
food.... bring it, be quick about it, and amscray. I don't want any
staff hanging over me either, do NOT keep coming back to ask if
everything is okay... be assured, if not I'll let you know... and the
2nd time they annoy my meal I'll tell the little douchebag to get the
fuck out of my sight before you wear this meal and find out for
yourself if it's okay. I detest gratuitous insincere service, makes
me never return.
Brooklyn1
Feb 25, 2015, 10:09:12 AM2/25/15
to
On Wed, 25 Feb 2015 04:06:07 -0800, sf <s...@geemail.com> wrote:
>On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
><juli...@frontier.com> wrote:
>
>> Here, the old timey wedge seems to have replaced the Caesar.
>
>That's because all they need to do is hack up a head of lettuce and
>dump Thousand Island on it, or worse - blue cheese dressing.
WTF do you think a caesar salad entails, they just break off a few
>On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
><juli...@frontier.com> wrote:
>
>> Here, the old timey wedge seems to have replaced the Caesar.
>
>That's because all they need to do is hack up a head of lettuce and
>dump Thousand Island on it, or worse - blue cheese dressing.
unwashed romaine leaves, then make a phoney freak show with fercocktah
dressing that looks and smells exactly like ejaculate. I don't
consider caesar a salad, it's just gratuitous flair for those with a
need to feel like they have a servant.
Dave Smith
Feb 25, 2015, 10:19:04 AM2/25/15
to
On 2015-02-25 7:06 AM, sf wrote:
> On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> Here, the old timey wedge seems to have replaced the Caesar.
>
> That's because all they need to do is hack up a head of lettuce and
> dump Thousand Island on it, or worse - blue cheese dressing.
>
Or worse? I like blue cheese dressing. It's the best part of a salad.
> On Tue, 24 Feb 2015 23:00:58 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> Here, the old timey wedge seems to have replaced the Caesar.
>
> That's because all they need to do is hack up a head of lettuce and
> dump Thousand Island on it, or worse - blue cheese dressing.
>
The shame of salads is the lettuce.
Dave Smith
Feb 25, 2015, 10:21:43 AM2/25/15
to
It's probably been 40 years or more.
Dave Smith
Feb 25, 2015, 10:26:21 AM2/25/15
to
On 2015-02-25 10:09 AM, Brooklyn1 wrote:
> WTF do you think a caesar salad entails, they just break off a few
> unwashed romaine leaves, then make a phoney freak show with fercocktah
> dressing that looks and smells exactly like ejaculate.
I have no idea what that tastes like. I wasn't in the navy.
> WTF do you think a caesar salad entails, they just break off a few
> unwashed romaine leaves, then make a phoney freak show with fercocktah
> dressing that looks and smells exactly like ejaculate.
notbob
Feb 25, 2015, 10:30:31 AM2/25/15
to
On 2015-02-25, Nancy Young <rjynlyo...@verizon.net> wrote:
> On 2/25/2015 7:06 AM, sf wrote:
>> That's because all they need to do is hack up a head of lettuce and
>> dump Thousand Island on it, or worse - blue cheese dressing.
> The type of place that would serve that wouldn't have been
> making it tableside to begin with.
Sez who?
> On 2/25/2015 7:06 AM, sf wrote:
>> That's because all they need to do is hack up a head of lettuce and
>> dump Thousand Island on it, or worse - blue cheese dressing.
> The type of place that would serve that wouldn't have been
> making it tableside to begin with.
Jes watched an ep of Kitchen Impossible (FN knock-off of Kitchen
Nightmares) where the servers made Caesar salads at tableside. The
chef, Robert Irving, blows a vein when he discovers the servers are
using a bottled dressing in their tableside effort. The servers all
cheered when Robert nixed such nonsense.
nb
Brooklyn1
Feb 25, 2015, 10:40:13 AM2/25/15
to
cheese... that's like pouring top shelf booze into the punch bowl. The
dressings at restaurants are bottled dreck. I enjoy blue cheese as a
table cheese, but as a salad dressing it's my least favorite. When I
want a good salad dressing I open a tin of rolled anchovy in olive
oil, toss it with my salad and add the juice of half a lemon... far
better than any tableside clown making caesar... and it takes a lot
more than fercocktah lonely romaine leaves to make a salad.
notbob
Feb 25, 2015, 11:35:23 AM2/25/15
to
On 2015-02-25, Dave Smith <adavid...@sympatico.ca> wrote:
> Or worse? I like blue cheese dressing. It's the best part of a salad.
> The shame of salads is the lettuce.
No, it's not.
> Or worse? I like blue cheese dressing. It's the best part of a salad.
> The shame of salads is the lettuce.
The real shame is the number of restos that will take Ranch dressing
and toss in a few blue cheese chunks and pass it off as real yblue
cheese dressing. It's enough to make a grown man weep. :(
nb
spamtr...@gmail.com
Feb 25, 2015, 11:58:28 AM2/25/15
to
On Tuesday, February 24, 2015 at 9:35:35 PM UTC-8, Nunya Bidnits wrote:
> I don't think there's a single restaurant here where you can get a Caesar
> salad properly prepared tableside any more. You can probably request it at
> the most expensive restaurants and you will either get it, or will piss off
> the chef. But I don't hang out at The American.
>
> I love the dish in it's classical form, replete with a generous amount of
> anchovy in the dressing and raw egg.
You would need a time machine. In Chicago, the last Don Roth restaurant --
> I don't think there's a single restaurant here where you can get a Caesar
> salad properly prepared tableside any more. You can probably request it at
> the most expensive restaurants and you will either get it, or will piss off
> the chef. But I don't hang out at The American.
>
> I love the dish in it's classical form, replete with a generous amount of
> anchovy in the dressing and raw egg.
which prepared salads tableside in their famous "spinning salad bowl" --
closed in 2009.
Lawry's the Prime Rib still has the spinning bowl; still prepares salads
tableside.
Were these Caesar salads? Not exactly. But why would a restaurant
put so much effort into reproducing some other restaurateur's idea?
Makes far more sense for them to develop their own signature salad.
Brooklyn1
Feb 25, 2015, 1:20:15 PM2/25/15
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Nancy Young
Feb 25, 2015, 1:34:12 PM2/25/15
to
so whatever they were doing sounds like a made for tv outrage
moment.
nancy
JRStern
Feb 25, 2015, 2:10:53 PM2/25/15
to
On Tue, 24 Feb 2015 23:35:29 -0600, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:
<nunyab...@eternal-september.invalid> wrote:
>I don't think there's a single restaurant here where you can get a Caesar
>salad properly prepared tableside any more.
No, but there are more restaurants where they grow the romaine right
>salad properly prepared tableside any more.
outside the window. I often have the various mid-level restaurants
Caesar salads, but I assume the dressings all come from bottles. At
home I have the romaine with ranch dressing.
J.
sf
Feb 25, 2015, 2:23:08 PM2/25/15
to
On Wed, 25 Feb 2015 09:12:45 -0500, Nancy Young
<rjynlyo...@verizon.net> wrote:
> It's true that you never know what you'll get if you order
> Caesar salad at most places.
You must hate those premade Caesar dressings as much as I do. I just
<rjynlyo...@verizon.net> wrote:
> It's true that you never know what you'll get if you order
> Caesar salad at most places.
don't order it anymore. Caesar salad is one of those things best made
at home these days.
Nancy Young
Feb 25, 2015, 2:33:49 PM2/25/15
to
On 2/25/2015 2:23 PM, sf wrote:
> On Wed, 25 Feb 2015 09:12:45 -0500, Nancy Young
> <rjynlyo...@verizon.net> wrote:
>
>> It's true that you never know what you'll get if you order
>> Caesar salad at most places.
>
> You must hate those premade Caesar dressings as much as I do.
I really don't like it, it never tastes like the real thing
> On Wed, 25 Feb 2015 09:12:45 -0500, Nancy Young
> <rjynlyo...@verizon.net> wrote:
>
>> It's true that you never know what you'll get if you order
>> Caesar salad at most places.
>
> You must hate those premade Caesar dressings as much as I do.
so I don't know what it is. Sort of like that powdered iced
tea ... doesn't taste like iced tea at all. I don't get it.
Horrible stuff.
> I just
> don't order it anymore. Caesar salad is one of those things best made
> at home these days.
I love it but it's about as close as I get to a real one these
days. Perhaps I should make a point of preparing one at home.
nancy
Paul M. Cook
Feb 25, 2015, 2:52:10 PM2/25/15
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:mcjmtq$jsf$2...@dont-email.me...
house in LA and it just added a touch of refinement to a great meal.
---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com
Nunya Bidnits
Feb 25, 2015, 3:14:03 PM2/25/15
to
"notbob" wrote in message news:cl6bu6...@mid.individual.net...
>The real shame is the number of restos that will take Ranch dressing
>and toss in a few blue cheese chunks and pass it off as real yblue
>cheese dressing. It's enough to make a grown man weep. :(
Not to mention the fact that inexplicably, sugar gets added to most creamy
blue cheese dressing, which completely ruins it IMO. This is true of most
restaurant blue cheese dressings as well as anything bottled. Kraft used to
offer one that had no sugar, but now both their blue cheese dressings are
sweetened.
But then I can make creamy blue cheese that's way better than 95% of what is
served in restaurants. However I also like an Italian vinaigrette with blue
cheese crumbles on the salad.
>The real shame is the number of restos that will take Ranch dressing
>and toss in a few blue cheese chunks and pass it off as real yblue
>cheese dressing. It's enough to make a grown man weep. :(
blue cheese dressing, which completely ruins it IMO. This is true of most
restaurant blue cheese dressings as well as anything bottled. Kraft used to
offer one that had no sugar, but now both their blue cheese dressings are
sweetened.
But then I can make creamy blue cheese that's way better than 95% of what is
served in restaurants. However I also like an Italian vinaigrette with blue
cheese crumbles on the salad.
Nunya Bidnits
Feb 25, 2015, 3:17:56 PM2/25/15
to
wrote in message
news:f9ed75c2-f295-4eaa...@googlegroups.com...
>Lawry's the Prime Rib still has the spinning bowl; still prepares salads
>tableside.
Yes but it's not a Caesar and the dressing is already made. Mostly it's just
to put on a show with the spinning bowl. They are big on showmanship at
Lawry's, which explains the incredible service carts loaded with prime rib
and sides to be cut and plated tableside. It's very expensive but well worth
experiencing at least once because the quality lives up to the show and then
some... and it was the best prime rib I've ever had by far.
MartyB
news:f9ed75c2-f295-4eaa...@googlegroups.com...
>Lawry's the Prime Rib still has the spinning bowl; still prepares salads
>tableside.
to put on a show with the spinning bowl. They are big on showmanship at
Lawry's, which explains the incredible service carts loaded with prime rib
and sides to be cut and plated tableside. It's very expensive but well worth
experiencing at least once because the quality lives up to the show and then
some... and it was the best prime rib I've ever had by far.
MartyB
Nunya Bidnits
Feb 25, 2015, 3:20:25 PM2/25/15
to
"Nunya Bidnits" wrote in message news:mcjmtq$jsf$2...@dont-email.me...
>And is anyone familiar with the term "Western Salad"? Hint: It's a
>variation of classic Caesar.
OK, no guesses... all it means is blue cheese is crumbled and tossed into
the Caesar at the end. It's a touch I really like.
MartyB
>And is anyone familiar with the term "Western Salad"? Hint: It's a
>variation of classic Caesar.
the Caesar at the end. It's a touch I really like.
MartyB
Brooklyn1
Feb 25, 2015, 3:36:44 PM2/25/15
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On Wed, 25 Feb 2015 14:33:41 -0500, Nancy Young
A tradional caesar salad is a joke because originally it was intended
as a joke, a mockery... I call it a Through the Looking Glass Salad...
it's not even a salad, a few romaine leaves dressed in saline slime
does not a salad make.
http://www.epicurious.com/recipes/food/views/julias-caesar-salad-105469
as a joke, a mockery... I call it a Through the Looking Glass Salad...
it's not even a salad, a few romaine leaves dressed in saline slime
does not a salad make.
http://www.epicurious.com/recipes/food/views/julias-caesar-salad-105469
sf
Feb 25, 2015, 4:32:09 PM2/25/15
to
On Wed, 25 Feb 2015 14:33:41 -0500, Nancy Young
If you have a food processor, it's done in 2 seconds.
Ed Pawlowski
Feb 25, 2015, 9:15:03 PM2/25/15
to
On 2/25/2015 10:21 AM, Dave Smith wrote:
> I can't remember the last time I saw a Caesar salad made at the table.
> It's probably been 40 years or more.
>
I recall going to a restaurant that made it tableside with SIL and her
> I can't remember the last time I saw a Caesar salad made at the table.
> It's probably been 40 years or more.
>
boyfriend. Easily 40 years ago. First time I had duck too.
Doris Night
Feb 25, 2015, 11:56:05 PM2/25/15
to
Vallarta, back in about 1985. I'd never seen anything like it before -
dressing made in the wood salad bowl, lovely inside leaves of romaine,
freshly made croutons - I absolutely loved it.
Doris
Message has been deleted
Nunya Bidnits
Feb 26, 2015, 10:44:03 AM2/26/15
to
"Sqwertz" wrote in message news:1wawe1l5...@sqwertz.com...
>In the meantime the number of restaurants that make guacamole
>tableside is on the rise.
Half of them don't even seem to know what ingredients to bring out for the
guac. You can't make decent guac without garlic or lime juice and I've seen
both omitted at different times.
>In the meantime the number of restaurants that make guacamole
>tableside is on the rise.
Half of them don't even seem to know what ingredients to bring out for the
guac. You can't make decent guac without garlic or lime juice and I've seen
both omitted at different times.
Brooklyn1
Feb 26, 2015, 11:25:04 AM2/26/15
to
for 50 pesos. I'll buy those three packs of hearts of romaine and
make one huge Caesar salad in five minutes that'll feed six, still 50
pesos per. However I don't really care for a Caesar salad, it's like
eating nothing... I much prefer one of my Chef's salads.
Kalmia
Feb 26, 2015, 11:35:00 AM2/26/15
to
On Wednesday, February 25, 2015 at 12:35:35 AM UTC-5, Nunya Bidnits wrote:
> I don't think there's a single restaurant here where you can get a Caesar
> salad properly prepared tableside any more.
Oh, you're so right. I haven't seen that since about 1970. Classy resto where they offered cherries flambé, Chateaubriand etc. I was treated there for my birthday, ordered the Maine lobster, and out came TWO. White tablecloths, dim lighting, comfy booths....oh, the decadence. No kids in sight either, as I recall, as the prices were prohibitive.
> I don't think there's a single restaurant here where you can get a Caesar
> salad properly prepared tableside any more.
Nancy2
Feb 26, 2015, 9:52:13 PM2/26/15
to
Nb, that would be Restaurant Impossible, not Kitchen Impossible. I think it is more
A program grown out of the original Dinner Impossible, rather than of a Ramsey show.
But I didn't look up start dates.
N.
A program grown out of the original Dinner Impossible, rather than of a Ramsey show.
But I didn't look up start dates.
N.
pltrgyst
Feb 28, 2015, 10:57:47 AM2/28/15
to
On 2/26/15 11:34 AM, Kalmia wrote:
> On Wednesday, February 25, 2015 at 12:35:35 AM UTC-5, Nunya Bidnits wrote:
>> I don't think there's a single restaurant here where you can get a Caesar
>> salad properly prepared tableside any more.
>
> Oh, you're so right. I haven't seen that since about 1970....
> On Wednesday, February 25, 2015 at 12:35:35 AM UTC-5, Nunya Bidnits wrote:
>> I don't think there's a single restaurant here where you can get a Caesar
>> salad properly prepared tableside any more.
>
We see it done frequently in DC, Florida, and St. Martin. But then we
rarely eat at fast-food places. 8;)
-- Larry
notbob
Feb 28, 2015, 11:48:15 AM2/28/15
to
On 2015-02-28, pltrgyst <nn...@xhost.org> wrote:
> We see it done frequently in DC, Florida, and St. Martin. But then we
> rarely eat at fast-food places. 8;)
No doubt due to the fact a lotta Floridians are elderly and can
> We see it done frequently in DC, Florida, and St. Martin. But then we
> rarely eat at fast-food places. 8;)
remember such a conce[pt, whereas younger folks would ask, "Where's
the chicken?". ;)
nb
Nunya Bidnits
Feb 28, 2015, 12:03:40 PM2/28/15
to
"pltrgyst" wrote in message news:mcsoga$egs$1...@dont-email.me...
If you exclude fast food places you still have 99%+ of all restaurants that
don't do it. The massively overwhelming majority of non-fast food
restaurants don't serve it either so I'm not sure what point you're trying
to make. But it's nice to know it's still available in some places.
don't do it. The massively overwhelming majority of non-fast food
restaurants don't serve it either so I'm not sure what point you're trying
to make. But it's nice to know it's still available in some places.
Glutton
Feb 28, 2015, 12:12:33 PM2/28/15
to
On 2015-02-25 05:35:29 +0000, Nunya Bidnits said:
> I don't think there's a single restaurant here where you can get a
> I don't think there's a single restaurant here where you can get a
> Caesar salad properly prepared tableside any more. You can probably
> request it at the most expensive restaurants and you will either get
> it, or will piss off the chef.
I'm not sure why the chef would be pissed off if a waiter took over
> request it at the most expensive restaurants and you will either get
> it, or will piss off the chef.
some of his workload. Clearly I eat at "the most expensive
restaurants", if what defines them is seeing the occasional tableside
Caesar salad.
For tableside, I think steak tartare gets more views these days, and
the filleting of a whole fish. Still, I've seen a Caesar prepped maybe
once a year over the past 5-10 years, though it use to be more often.
It's more often sighted than flaming desserts. They seem to have
exited with the Harvey Wallbanger.
Maybe such things have generally evaporated in the Midwest at the
"fancy restaurant in town", because "the fancy restaurant in town" shut
down during the final glorious denouement of Bush Jr.
--
Food good! Fire BAD!! - Frankenstein's Monster
Roy
Feb 28, 2015, 12:43:42 PM2/28/15
to
On Tuesday, February 24, 2015 at 10:35:35 PM UTC-7, Nunya Bidnits wrote:
> I don't think there's a single restaurant here where you can get a Caesar
> salad properly prepared tableside any more. You can probably request it at
> the most expensive restaurants and you will either get it, or will piss off
> I don't think there's a single restaurant here where you can get a Caesar
> salad properly prepared tableside any more. You can probably request it at
> the most expensive restaurants and you will either get it, or will piss off
> the chef. But I don't hang out at The American.
>
> I love the dish in it's classical form, replete with a generous amount of
> anchovy in the dressing and raw egg.
>
> Who is squicky about the raw egg? I'm not. I know the restaurants that used
> to offer it would use a coddled egg, which basically eliminated the "white
> thing" but AFAICT is still a raw egg.
>
> For me, that's fine. At home I just wash the egg well to eliminate surface
> bugs. I also like the anchovy a LOT, not only incorporated in the dressing
> but also laid in a fan shape embellishing the salad. So many restaurant
> Caesar salads at mid and upscale eateries have those elements "dumbed down".
>
>
> I love the dish in it's classical form, replete with a generous amount of
> anchovy in the dressing and raw egg.
>
> Who is squicky about the raw egg? I'm not. I know the restaurants that used
> to offer it would use a coddled egg, which basically eliminated the "white
> thing" but AFAICT is still a raw egg.
>
> For me, that's fine. At home I just wash the egg well to eliminate surface
> bugs. I also like the anchovy a LOT, not only incorporated in the dressing
> but also laid in a fan shape embellishing the salad. So many restaurant
> Caesar salads at mid and upscale eateries have those elements "dumbed down".
>
> And is anyone familiar with the term "Western Salad"? Hint: It's a variation
> of classic Caesar.
>
> of classic Caesar.
>
> Anyway the only thing better than a freshly made Caesar is to have someone
> skilled make it for you tableside. I wonder why it's fallen out of favor?
> It's a really magnificent addition to a special meal.
>
> Part of the attraction for me is the basic paste of garlic, olive oil, and
> salt. That is something I can shmear on almost anything, cooked or raw.
> However I prefer to microplane garlic into the mortar or salad bowl to get a
> really good texture and release of flavor.
>
> But I want someone to do it FOR me and put on a show!!!!
>
> MartyB
> skilled make it for you tableside. I wonder why it's fallen out of favor?
> It's a really magnificent addition to a special meal.
>
> Part of the attraction for me is the basic paste of garlic, olive oil, and
> salt. That is something I can shmear on almost anything, cooked or raw.
> However I prefer to microplane garlic into the mortar or salad bowl to get a
> really good texture and release of flavor.
>
> But I want someone to do it FOR me and put on a show!!!!
>
You are a spoiled elitist who likes someone to cater to your every whim.
Raw eggs are dangerous to eat...danger of salmonella poisoning. Anchovies are gross and shouldn't be in any salad or even pizza for that matter.
Enjoy your crap salad, I'll throw some prepared dressing on some head lettuce, radishes and green onions and say YUM.
=================
Nunya Bidnits
Feb 28, 2015, 12:48:57 PM2/28/15
to
"Glutton" wrote in message news:2015022809122912949-nospam@thanksorg...
>I'm not sure why the chef would be pissed off if a waiter took over some of
>his workload. Clearly I eat at "the most expensive restaurants", if what
>defines them is seeing the occasional tableside Caesar salad.
You came up with that backwards construct, not me. I wasn't defining high
end restaurants in any way and there's no logical path from my comments to
that conclusion.
clip
>Maybe such things have generally evaporated in the Midwest at the "fancy
>restaurant in town", because "the fancy restaurant in town" shut down
>during the final glorious denouement of Bush Jr.
Actually "Midwest town" is not synonymous with a dearth of high end
restaurants, not in the least. In fact the culinary scene here is quite
vibrant. "The fancy restaurant in town" might apply to a little burg of
25000 or so. When you are talking about metropolitan areas of 1-2 million
people, that narrow view of the Midwest melts into oblivion. While "dubya"
share the blame for hundreds of thousands of needless deaths, war crimes,
and the near-destruction of the world's largest economy, I don't think he
can be faulted for the lack of tableside Caesars around here. It's probably
Obama's fault like everything else... like why I ran out of toothpaste this
morning. Damn Obama. ;-)
>I'm not sure why the chef would be pissed off if a waiter took over some of
>his workload. Clearly I eat at "the most expensive restaurants", if what
>defines them is seeing the occasional tableside Caesar salad.
end restaurants in any way and there's no logical path from my comments to
that conclusion.
clip
>Maybe such things have generally evaporated in the Midwest at the "fancy
>restaurant in town", because "the fancy restaurant in town" shut down
>during the final glorious denouement of Bush Jr.
restaurants, not in the least. In fact the culinary scene here is quite
vibrant. "The fancy restaurant in town" might apply to a little burg of
25000 or so. When you are talking about metropolitan areas of 1-2 million
people, that narrow view of the Midwest melts into oblivion. While "dubya"
share the blame for hundreds of thousands of needless deaths, war crimes,
and the near-destruction of the world's largest economy, I don't think he
can be faulted for the lack of tableside Caesars around here. It's probably
Obama's fault like everything else... like why I ran out of toothpaste this
morning. Damn Obama. ;-)
Brooklyn1
Feb 28, 2015, 1:09:46 PM2/28/15
to
know about such things, fewer and fewer people cook anymore, even
restaurant cooks cook less and less, just like at home restaurant food
is delivered all prepared and frozen. Very few who regularly dine out
even know what's a caesar salad, they think it's any salad they pick
off the salad bar with bottled caesar dressing ladled over. I've
never seen any food cooked at a fast food joint, it's all frozen, all
the staff does is punch in how many minutes indicated for the nuker.
About a year ago I went with some friends to a fancy resto, I ordered
the crab stuffed fillet of sole, when I cut into it I found the center
was frozen. I sent it back and ordered a 2ni instead... I ate
buttered bread and sipped my 2ni. I should have known better than to
order seafood inland. There's a popular seafood restaurant some 20
miles from where I live.. I'll never go back, the food is awful,
frozen seafood, blech! Stay away:
http://www.redsrestaurant.com/index.php?page=index
Nunya Bidnits
Feb 28, 2015, 1:28:25 PM2/28/15
to
"Roy" made a fool of himself in message
news:a313a9fe-a114-41d6...@googlegroups.com...
>You are a spoiled elitist who likes someone to cater to your every whim.
LOL! That's the stupidest thing anyone has said about me so far this year.
Really, I mean that. Anyone who knows me would fall over laughing at your
silly hateful ass.
>Raw eggs are dangerous to eat...danger of salmonella poisoning. Anchovies
>are gross and shouldn't be in >any salad or even pizza for that matter.
That's your rationale for calling me an elitist? ROTFL@U! And BTW
restaurants usually do this with a coddled egg... you would have seen that
in my post if you had read it before going off half cocked with a load of
bullshit.
>Enjoy your crap salad, I'll throw some prepared dressing on some head
>lettuce, radishes and green onions >and say YUM.
You sure have a socially screwed up way of saying you don't like Caesar
salad.
Now step off, because I'm an elitist and you're not. LOL!!!
news:a313a9fe-a114-41d6...@googlegroups.com...
>You are a spoiled elitist who likes someone to cater to your every whim.
Really, I mean that. Anyone who knows me would fall over laughing at your
silly hateful ass.
>Raw eggs are dangerous to eat...danger of salmonella poisoning. Anchovies
>are gross and shouldn't be in >any salad or even pizza for that matter.
restaurants usually do this with a coddled egg... you would have seen that
in my post if you had read it before going off half cocked with a load of
bullshit.
>Enjoy your crap salad, I'll throw some prepared dressing on some head
>lettuce, radishes and green onions >and say YUM.
salad.
Now step off, because I'm an elitist and you're not. LOL!!!
Glutton
Feb 28, 2015, 3:15:00 PM2/28/15
to
On 2015-02-28 18:09:43 +0000, Brooklyn1 said:
> Most tableside service has ceased to exist because most diners don't
> know about such things...
> Most tableside service has ceased to exist because most diners don't
There's a logic you can't argue with!
Glutton
Feb 28, 2015, 3:30:56 PM2/28/15
to
On 2015-02-28 17:48:49 +0000, Nunya Bidnits said:
> "Glutton" wrote in message news:2015022809122912949-nospam@thanksorg...
>
>> I'm not sure why the chef would be pissed off if a waiter took over
>> some of his workload. Clearly I eat at "the most expensive
>> restaurants", if what defines them is seeing the occasional tableside
>> Caesar salad.
>
> You came up with that backwards construct, not me. I wasn't defining
> high end restaurants in any way and there's no logical path from my
> comments to that conclusion
That's true.
> "Glutton" wrote in message news:2015022809122912949-nospam@thanksorg...
>
>> I'm not sure why the chef would be pissed off if a waiter took over
>> some of his workload. Clearly I eat at "the most expensive
>> restaurants", if what defines them is seeing the occasional tableside
>> Caesar salad.
>
> You came up with that backwards construct, not me. I wasn't defining
> high end restaurants in any way and there's no logical path from my
> comments to that conclusion
> You can probably request it at the most expensive restaurants and you
> will either get it, or will piss off the chef.
supply store.
>> Maybe such things have generally evaporated in the Midwest at the
>> "fancy restaurant in town", because "the fancy restaurant in town" shut
>> down during the final glorious denouement of Bush Jr.
>
> Actually "Midwest town" is not synonymous with a dearth of high end
> restaurants, not in the least. In fact the culinary scene here is quite
> vibrant. "The fancy restaurant in town" might apply to a little burg of
> 25000 or so. When you are talking about metropolitan areas of 1-2
Personally, I'd call that kind of body count a city.
> While "dubya" share the blame for hundreds of thousands of needless
> deaths, war crimes, and the near-destruction of the world's largest
> economy, I don't think he can be faulted for the lack of tableside
> Caesars around here. It's probably Obama's fault like everything
> else... like why I ran out of toothpaste this morning. Damn Obama. ;-)
recent recession. Then it seemed more of the high-end restaurants
closed than due to a loss of clientele, than the low end. That's where
the Caesars are. The low end likely even have gained more clientele.
Now as I think this through clear-eyed, it was probably "gubment
regulation" that cut down on the Caesars.
Glutton
Feb 28, 2015, 3:34:13 PM2/28/15
to
On 2015-02-28 17:43:38 +0000, Roy said:
> You are a spoiled elitist who likes someone to cater to your every whim.
When you go to a restaurant, do you just take whatever they give you?
> You are a spoiled elitist who likes someone to cater to your every whim.
Or do you select from the menu and pronounce your whim to the waiter?
> Raw eggs are dangerous to eat...danger of salmonella poisoning.
> Anchovies are gross and shouldn't be in any salad or even pizza for
> that matter.
to cater to his every whim!
sf
Feb 28, 2015, 3:37:39 PM2/28/15
to
On Sat, 28 Feb 2015 09:12:29 -0800, Glutton <nos...@thanks.org> wrote:
> Maybe such things have generally evaporated in the Midwest at the
> "fancy restaurant in town", because "the fancy restaurant in town" shut
> down during the final glorious denouement of Bush Jr.
Those things have pretty much evaporated in San Francisco too... I
> Maybe such things have generally evaporated in the Midwest at the
> "fancy restaurant in town", because "the fancy restaurant in town" shut
> down during the final glorious denouement of Bush Jr.
think Alfred's (a steak house) still does it, but other than there - I
think you need to cross the Bay. It's probably more of a Miami
Beach/Fort Lauderdale thing. That said, I love them when they are
made table-side. Unlike what comes out with premade dressing, those
caesars are delicious.
sf
Feb 28, 2015, 3:46:13 PM2/28/15
to
On Sat, 28 Feb 2015 12:14:56 -0800, Glutton <nos...@thanks.org> wrote:
> On 2015-02-28 18:09:43 +0000, Brooklyn1 said:
>
> > Most tableside service has ceased to exist because most diners don't
> > know about such things...
>
> There's a logic you can't argue with!
The owner has to be willing to spend money on staff and training
> On 2015-02-28 18:09:43 +0000, Brooklyn1 said:
>
> > Most tableside service has ceased to exist because most diners don't
> > know about such things...
>
> There's a logic you can't argue with!
first. It used to be that your waiter would filet fish at the table
too, but not anymore. We still have a restaurant that has a cart with
a huge beef roast and all the trimmings, so when you order that - he
wheels the cart to the table and you watch him cut it. We have
flaming food too but you need to go to an Argentinean or Greek
restaurant to see it. Waiters in Chinese restaurants that do sizzling
rice with panache are fun show to watch (and hear) too.
Roy
Feb 28, 2015, 4:07:35 PM2/28/15
to
sf
Feb 28, 2015, 4:16:11 PM2/28/15
to
On Sat, 28 Feb 2015 12:30:52 -0800, Glutton <nos...@thanks.org> wrote:
> We use to have a lot more high-end restaurants around here until the
> recent recession. Then it seemed more of the high-end restaurants
> closed than due to a loss of clientele, than the low end. That's where
> the Caesars are. The low end likely even have gained more clientele.
>
> Now as I think this through clear-eyed, it was probably "gubment
> regulation" that cut down on the Caesars.
All restaurants had to scale back during the recession. Even the best
> We use to have a lot more high-end restaurants around here until the
> recent recession. Then it seemed more of the high-end restaurants
> closed than due to a loss of clientele, than the low end. That's where
> the Caesars are. The low end likely even have gained more clientele.
>
> Now as I think this through clear-eyed, it was probably "gubment
> regulation" that cut down on the Caesars.
had early bird specials for a few years. Now that the economy is back
on its feet, we're seeing 3 course prix-fix meals in all price ranges.
Glutton
Feb 28, 2015, 5:11:45 PM2/28/15
to
On 2015-02-28 21:07:31 +0000, Roy said:
> On Saturday, February 28, 2015 at 1:34:13 PM UTC-7, Glutton wrote:
>> On 2015-02-28 17:43:38 +0000, Roy said:
>>
>>> You are a spoiled elitist who likes someone to cater to your every whim.
>>
>> When you go to a restaurant, do you just take whatever they give you?
>> Or do you select from the menu and pronounce your whim to the waiter?
>>
>>> Raw eggs are dangerous to eat...danger of salmonella poisoning.
>>> Anchovies are gross and shouldn't be in any salad or even pizza for
>>> that matter.
>>
>> Caesar salad, hold the anchovies! It's for the guy that wants somebody
>> to cater to his every whim!
>
> On Saturday, February 28, 2015 at 1:34:13 PM UTC-7, Glutton wrote:
>> On 2015-02-28 17:43:38 +0000, Roy said:
>>
>>> You are a spoiled elitist who likes someone to cater to your every whim.
>>
>> When you go to a restaurant, do you just take whatever they give you?
>> Or do you select from the menu and pronounce your whim to the waiter?
>>
>>> Raw eggs are dangerous to eat...danger of salmonella poisoning.
>>> Anchovies are gross and shouldn't be in any salad or even pizza for
>>> that matter.
>>
>> Caesar salad, hold the anchovies! It's for the guy that wants somebody
>> to cater to his every whim!
>
> Stick it up your surocca.
I hear you! Hypocrisy can sure taste bitter.
Message has been deleted
spamtr...@gmail.com
Mar 1, 2015, 2:06:44 AM3/1/15
to
On Saturday, February 28, 2015 at 10:52:52 PM UTC-8, Sqwertz wrote:
> glutton, Marty and Nunya Bidnits are the same people.
>
> Don't be fooled folks.
Further, "Julie Bove" is actually a squirts sockpuppet and parody
account. He uses it to experiment with trolling.
> glutton, Marty and Nunya Bidnits are the same people.
>
> Don't be fooled folks.
Further, "Julie Bove" is actually a squirts sockpuppet and parody
account. He uses it to experiment with trolling.
Message has been deleted
Glutton
Mar 1, 2015, 2:18:59 AM3/1/15
to
On 2015-03-01 06:52:52 +0000, Sqwertz said:
> glutton, Marty and Nunya Bidnits are the same people.
>
> Don't be fooled folks.
>
> He is determined to bring down RFC.
> glutton, Marty and Nunya Bidnits are the same people.
>
> Don't be fooled folks.
>
But please note that of my three (listed) personae, I reserve all the
rhetorical style and wit, and without personal insults, for this one
login.
I should add that frankly you're only about one out of 3 contributors
that has anything valuable to say about food and cooking. I'll have to
ask my alter-egos how greatly they disagree with that, if I remember.
Message has been deleted
Message has been deleted
Message has been deleted
Message has been deleted
Julie Bove
Mar 1, 2015, 6:16:02 AM3/1/15
to
<spamtr...@gmail.com> wrote in message
news:c7b3ccbd-ff16-4c8c...@googlegroups.com...
tert in seattle
Mar 1, 2015, 9:50:04 AM3/1/15
to
Sqwertz wrote:
> On Sun, 1 Mar 2015 03:34:11 -0600, Sqwertz wrote:
>> Experiment? I'd say I'm pretty successful. I'm way passed hypothesis
>> and theory. I AM Marty.
>
> After I wrote this I realized I give a shit and would rather post
> about food. When I claimed to be Marty and his shiny heads, it's time
> to put myself IN check.
>
> Starting tomorrow you'll experience the Stepford Sqwertz. We'll just
> wing it from there, eh?
>
> -sw
good luck!
> On Sun, 1 Mar 2015 03:34:11 -0600, Sqwertz wrote:
>> and theory. I AM Marty.
>
> After I wrote this I realized I give a shit and would rather post
> about food. When I claimed to be Marty and his shiny heads, it's time
> to put myself IN check.
>
> Starting tomorrow you'll experience the Stepford Sqwertz. We'll just
> wing it from there, eh?
>
> -sw
good luck!
Glutton
Mar 1, 2015, 11:37:43 AM3/1/15
to
On 2015-03-01 09:34:11 +0000, Sqwertz said:
> On Sat, 28 Feb 2015 23:06:38 -0800 (PST), spamtr...@gmail.com
> wrote:
>
> On Sat, 28 Feb 2015 23:06:38 -0800 (PST), spamtr...@gmail.com
> wrote:
>
> Experiment? I'd say I'm pretty successful. I'm way passed hypothesis
> and theory. I AM Marty.
We're all Marty.
> and theory. I AM Marty.
Glutton
Mar 1, 2015, 11:39:40 AM3/1/15
to
no longer.
tert in seattle
Mar 1, 2015, 12:00:05 PM3/1/15
to
Brooklyn1
Mar 1, 2015, 12:42:03 PM3/1/15
to
On Sun, 1 Mar 2015 04:11:52 -0600, Sqwertz <swe...@cluemail.compost>
Too bad it's not The Breastford Wives of Hooter Hill:
http://www.amazon.com/s/ref=sr_fapo?rh=i%3Advd%2Ck%3Athe+breastford+wives&keywords=the+breastford+wives&ie=UTF8&qid=1425231167&fap=1
http://www.celebritymoviearchive.com/tour/name.php/6957
wrote:
>On Sun, 1 Mar 2015 03:34:11 -0600, Sqwertz wrote:
>
>On Sun, 1 Mar 2015 03:34:11 -0600, Sqwertz wrote:
>
>> Experiment? I'd say I'm pretty successful. I'm way passed hypothesis
>> and theory. I AM Marty.
>
>> and theory. I AM Marty.
>
>After I wrote this I realized I give a shit and would rather post
>about food. When I claimed to be Marty and his shiny heads, it's time
>to put myself IN check.
>
>Starting tomorrow you'll experience the Stepford Sqwertz. We'll just
>swing it from there, eh?
>about food. When I claimed to be Marty and his shiny heads, it's time
>to put myself IN check.
>
>Starting tomorrow you'll experience the Stepford Sqwertz. We'll just
Too bad it's not The Breastford Wives of Hooter Hill:
http://www.amazon.com/s/ref=sr_fapo?rh=i%3Advd%2Ck%3Athe+breastford+wives&keywords=the+breastford+wives&ie=UTF8&qid=1425231167&fap=1
http://www.celebritymoviearchive.com/tour/name.php/6957
Roy
Mar 1, 2015, 1:09:08 PM3/1/15
to
On Sunday, March 1, 2015 at 3:28:00 AM UTC-7, Sqwertz wrote:
> > On 2015-02-28 17:43:38 +0000, Roy said:
> >
> >> You are a spoiled elitist who likes someone to cater to your every whim.
>
> Roy has never demonstrated class. Conversation with Roy is pointless.
> > On 2015-02-28 17:43:38 +0000, Roy said:
> >
> >> You are a spoiled elitist who likes someone to cater to your every whim.
>
>
> -sw
That is not true Squertzy baby...you and your buffoonery has never fooled me either. You and Marty are like two peas in a pod...both miserable assholes most of the time.
===========
Glutton
Mar 1, 2015, 2:13:43 PM3/1/15
to
Glutton
Mar 1, 2015, 2:14:37 PM3/1/15
to
On 2015-03-01 18:09:03 +0000, Roy said:
> On Sunday, March 1, 2015 at 3:28:00 AM UTC-7, Sqwertz wrote:
>>> On 2015-02-28 17:43:38 +0000, Roy said:
>>>
>>>> You are a spoiled elitist who likes someone to cater to your every whim.
>>
>> Roy has never demonstrated class. Conversation with Roy is pointless.
>
> On Sunday, March 1, 2015 at 3:28:00 AM UTC-7, Sqwertz wrote:
>>> On 2015-02-28 17:43:38 +0000, Roy said:
>>>
>>>> You are a spoiled elitist who likes someone to cater to your every whim.
>>
>> Roy has never demonstrated class. Conversation with Roy is pointless.
>
> That is not true Squertzy baby...you and your buffoonery has never
> fooled me either. You and Marty are like two peas in a pod...both
> miserable assholes most of the time.
Please, please. You two will share this turf for the rest of your
> fooled me either. You and Marty are like two peas in a pod...both
> miserable assholes most of the time.
days. Can't we all just get along?
Roy
Mar 1, 2015, 3:01:45 PM3/1/15
to
are particularly obnoxious. "Rest of your days"??? Bullshit, I am
living on borrowed time as it is.
======
Nunya Bidnits
Mar 1, 2015, 3:27:16 PM3/1/15
to
"Sqwertz" wrote in message news:1askh1bimadbz$.dlg@sqwertz.com...
glutton, Marty and Nunya Bidnits are the same people.
Don't be fooled folks.
Groupkillas© - dedicated to killing groups at plate tectonic speed
glutton, Marty and Nunya Bidnits are the same people.
Don't be fooled folks.
He is determined to bring down RFC.
=================================
Groupkillas© - dedicated to killing groups at plate tectonic speed
Glutton
Mar 1, 2015, 4:41:22 PM3/1/15
to
On 2015-03-01 20:01:40 +0000, Roy said:
>> Please, please. You two will share this turf for the rest of your
>> days. Can't we all just get along?
>
> You have to be kidding...
>> Please, please. You two will share this turf for the rest of your
>> days. Can't we all just get along?
>
Not at all. I hate to start with the "ex-smoker" attitude, but I use
to get overwrought at assholes and irritants and found that in the end
sniping and quibbling and battling them just makes ME feel more
irritable. Do yourself a favor and *pretend*. I know it sounds crazy;
less recommendation than personal testimonial, and just as easily
discarded.
> I get along with most people but those two are particularly obnoxious.
time you have to put some effort into it. Besides, I'm not really
talking about getting along with the obnoxious folk, so much as
disregarding their obnoxiousness. I suppose that's the lion's share of
"getting along".
> "Rest of your days"??? Bullshit, I am living on borrowed time as it is.
Glutton
Mar 1, 2015, 4:42:25 PM3/1/15
to
Ophelia
Mar 1, 2015, 5:04:27 PM3/1/15
to
"Roy" <wil...@hotmail.com> wrote in message
news:746e11f4-352a-4df8...@googlegroups.com...
--
http://www.helpforheroes.org.uk/shop/
Roy
Mar 1, 2015, 7:46:58 PM3/1/15
to
Dearest Ophelia,
(That should make tongues wag).
I'm still alive but have lost a couple of friends from cancer in the last two months. These "Senior Years" are APOS sometimes. Looking forward to Spring so I can clean up this place, sell it and move into a Lodge of some kind. Money is no problem but health issues definitely are.
Might have one more fling at travel if I can con a certain party into it.
More fun to double-bunk as they say.
If I was a bit younger I would scoot over there to Northern England and Scotland to see where some of my antecedents came from back in 1625. We have some cousins who have done quite a bit of work with the genealogy of our family. Interesting but not my field of endeavour.
Later...
Glutton
Mar 1, 2015, 9:07:35 PM3/1/15
to
On 2015-03-02 00:46:53 +0000, Roy said:
> I'm still alive but have lost a couple of friends from cancer in the
> last two months. These "Senior Years" are APOS sometimes. Looking
> forward to Spring so I can clean up this place, sell it and move into a
> Lodge of some kind. Money is no problem but health issues definitely
> are.
> Might have one more fling at travel if I can con a certain party into it.
> More fun to double-bunk as they say.
>
> If I was a bit younger I would scoot over there to Northern England and
> Scotland to see where some of my antecedents came from back in 1625. We
> have some cousins who have done quite a bit of work with the genealogy
> of our family. Interesting but not my field of endeavour.
Sorry about your pals. I've been lucky in that regard, but I'm noticing
> I'm still alive but have lost a couple of friends from cancer in the
> last two months. These "Senior Years" are APOS sometimes. Looking
> forward to Spring so I can clean up this place, sell it and move into a
> Lodge of some kind. Money is no problem but health issues definitely
> are.
> Might have one more fling at travel if I can con a certain party into it.
> More fun to double-bunk as they say.
>
> If I was a bit younger I would scoot over there to Northern England and
> Scotland to see where some of my antecedents came from back in 1625. We
> have some cousins who have done quite a bit of work with the genealogy
> of our family. Interesting but not my field of endeavour.
my friends and I are all eyeing one another and wondering who's going
to start the conga line into the far distance.
Seems you have a lot of ideas and options for flings, travel, scooting,
and such. I hope you try them all!
Ophelia
Mar 2, 2015, 6:38:38 AM3/2/15
to
news:7f6a98eb-aeb3-4f97...@googlegroups.com...
>> Stop that!!! How are you doing?
>>
> I'm still alive but have lost a couple of friends from cancer in the last
> two months. These "Senior Years" are APOS sometimes. Looking forward to
> Spring so I can clean up this place, sell it and move into a Lodge of some
> kind. Money is no problem but health issues definitely are.
Yes and that has to come first.
> Might have one more fling at travel if I can con a certain party into it.
> More fun to double-bunk as they say.
Good luck:)
> If I was a bit younger I would scoot over there to Northern England and
> Scotland to see where some of my antecedents came from back in 1625. We
> have some cousins who have done quite a bit of work with the genealogy of
> our family. Interesting but not my field of endeavour.
>
> Later...
Well if you do get to Scotland let us know:)
--
http://www.helpforheroes.org.uk/shop/
>> Stop that!!! How are you doing?
>>
----
> Dearest Ophelia,
>
> (That should make tongues wag).
lol
> Dearest Ophelia,
>
> (That should make tongues wag).
> I'm still alive but have lost a couple of friends from cancer in the last
> two months. These "Senior Years" are APOS sometimes. Looking forward to
> Spring so I can clean up this place, sell it and move into a Lodge of some
> kind. Money is no problem but health issues definitely are.
> Might have one more fling at travel if I can con a certain party into it.
> More fun to double-bunk as they say.
> If I was a bit younger I would scoot over there to Northern England and
> Scotland to see where some of my antecedents came from back in 1625. We
> have some cousins who have done quite a bit of work with the genealogy of
> our family. Interesting but not my field of endeavour.
>
> Later...
--
http://www.helpforheroes.org.uk/shop/
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