How many restaurants serve frozen food?

[Julie Bove]

I realize that most chains do. And if you get a burger and fries at a
Mexican place, they most likely will be. I also think that most places that
serve fries or even hash browns are going to serve frozen ones. And not all
frozen potatoes are bad. But given the yucky, faux Tater Tots that I bought
last week, I know that they can be.

What shocks me though is watching Restaurant Impossible week after week and
seeing just how common the frozen food is.

I also know of some people I used to work with who thought they could start
their own catering company. They merely went to a restaurant supply place,
bought frozen food and reheated it. They did make baked potatoes although
they were baked in foil and not even the whole potato. They surmised that
people would only eat half anyway. I take exception to the foil thing.
Yeah, my mom made them that way but I think it steams the potato more than
bakes. But other than those potatoes, they really made nothing. There was
salad. And this was in the days before you could buy bagged salad at the
store. But I'll bet the restaurant supply place had it. They also cut
oranges in half, put them on small plates then stuck toothpicks into them
that held cheese cubes. They probably bought them pre-cubed. I can't even
remember what all they served, but we were not impressed.

How hard is it to make real food? Sure, I buy frozen stuff now and again.
But mostly I prefer to make my own. And if I'm going out to eat, I sure as
heck don't want want to eat it!

I have also found that a lot of the people I talk to who recommend chain
places to me do not know that they are eating frozen food. They even act
shocked if I point out to them that the food *is* frozen and they don't
believe me.

So... What percentage of restaurants (aside from chains) do you think are
serving us frozen foods?

[Brooklyn1]

"Julie Bove" wrote:
>
>So... What percentage of restaurants (aside from chains) do you think are
>serving us frozen foods?

Nowadays, most.

[White Spirit]

I think you need to find some better restaurants.

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:s6pac9dllvputueon...@4ax.com...

That's truly sad. We tend to dine at only a handful of places. One does
use some frozen food but they also make a lot of things from scratch and
they don't use bagged salads. Their salad will vary a bit each time and you
never know for sure what you might get in it. They do use Julienned
radishes and I was told that those come like that from the restaurant supply
place. They are best known for their pancakes and they have a wider variety
available than any place else that I know of. They also make out of this
world Crepes Suzette.

One place that my mom likes, does serve probably mostly frozen food. They
even list Tater Tots on the menu but I have a feeling they're not really
that brand because they just don't taste very good. I do think they make
their own pies though. And you can get raw veggies on the kid's menu.
Alas, none of us are young enough to get those now.

[Pete C.]

There are a few left that never serve anything frozen. One I used to
frequent (Tapas, W. Hartford, CT) before moving even boasted of their
decades in business without a freezer.

[Dave Smith]

I would agree with Sheldon on that one.... most. go with the numbers
not with the quality. All those fast food joints like McDonalds.
Wendy's, Burger King, the franchised restaurants and the greasy spoon
diners.... their primary kitchen appliances are their freezers and deep
fryers. The burgers, fries, onion rings, breaded fish and chicken....
it all comes in preprocessed and ready to slapped on a flat top or onto
a deep fryer. Yep.... the answer is most.

[Kalmia]

My waitress yesterday made a point of telling me that the mashed potatoes were done in house. Is that how bad off the resto industry has become? Yes, they were done there - I could tell by the lumps left in. This was a small independent resto, and the bill reflected it. Yikes.

The chains I am sure use Sysco type stuff almost exclusively. When you hire a bunch of young ppl to run the kitchen, you sure ain't gonna get CTI graduates. Those folks are running their own restos, I bet, and scorn the chains for employment.

[Bryan-TGWWW]

On Thursday, January 2, 2014 9:19:07 AM UTC-6, Dave Smith wrote:
>
>
>
> I would agree with Sheldon on that one.... most. go with the numbers
>
> not with the quality. All those fast food joints like McDonalds.
>
> Wendy's, Burger King, the franchised restaurants and the greasy spoon
>
> diners.... their primary kitchen appliances are their freezers and deep
>
> fryers. The burgers, fries, onion rings, breaded fish and chicken....
>
> it all comes in preprocessed and ready to slapped on a flat top or onto
>
> a deep fryer. Yep.... the answer is most.

Wendy's uses raw, never-frozen ground beef for their burgers. The other two
use raw, frozen patties. Some of the sit down restaurants use pre-cooked,
and just re-heat in a microwave or a grill. I'll take BK over O'Charley's
any day of the week.

AND, what's wrong with a deep fryer? If good oil is used, deep fried is
far more appealing than most of the stuff people describe on this NG, and
an order of McDonald's fries will keep you feeling fed for longer than a
calorically equivalent amount of dry baked potato--a lot longer.

Deep fried fish and chicken are sublime.

--B

[White Spirit]

I don't count fast food places as restaurants. At a restaurant, I
expect to pay after I've eaten.

[Dave Smith]

Maybe you should check out the definition of restaurant. Perhaps for the
sake of your argument you can rule out all the restaurants that use
frozen foods. FWIW, I don't got to those franchised burger and fries
joints, but I would say that the stuff they sell their customers is
food, so they are restaurants.

[White Spirit]

On 02/01/2014 16:20, Dave Smith wrote:

> On 2014-01-02 11:00 AM, White Spirit wrote:

>> I don't count fast food places as restaurants. At a restaurant, I
>> expect to pay after I've eaten.

> Maybe you should check out the definition of restaurant.

I'm glad you brought that up because inventing definitions seems to be
the thing to do on rfc. Adjectives suddenly become nouns, apperitifs
that have been around for more than two hundred years are suddenly
redefined to suit subsequent loopholes that have been noticed in law and
goods from rival manufacturers can be described as fake.

One can hardly blame me for trying to fit in.

[Bryan-TGWWW]

On Thursday, January 2, 2014 3:27:29 AM UTC-6, Julie Bove wrote:
>
>
> I also know of some people I used to work with who thought they could start
>
> their own catering company. They merely went to a restaurant supply place,
>
> bought frozen food and reheated it.

Where the Hell do you find all of these complete wastes of oxygen? I've never
met a single person like that, or so many of the other ways people in your
world are.

--B

[Brooklyn1]

Even fancy schmancy eateries are more and more serving pre prepared
frozen foods, especially entrees. Today most steak houses buy frozen
steak at bulk prices and thaw as needed. Last year I went out to eat
at an expensive restaurant and ordered crab stuffed flounder, I had to
send it back as it was still frozen inside. There's a huge wholesale
distributer nearby that supplies restaurants, they sell wholesale and
retail, they sell every frozen food imaginable. Restaurant cooks
don't need to know how to cook anymore. There are places like this
all over:
http://www.ginsbergs.com/

[Nunya Bidnits]

TRANSLATION: You looked up "restaurant" and discovered you were wrong so you
tried to shift the focus to complaining about your perceptions of RFC.

FAIL. Again.

>
> One can hardly blame me for trying to fit in.

I thought you had been here for twenty years. You still can't fit in?

When at first you don't succeed, sometimes it's smart to accept you're in
over your head and move on.

[notbob]

On 2014-01-02, White Spirit <wsp...@homechoice.co.uk> wrote:

>> I would agree with Sheldon on that one.... most.

Agree. Specially chains.

OTOH, with the recent upswing in real foods and cooking, even smaller
restos are sticking with authentic. The last resto I worked at,
though not particularly large and leaning heavily on Asian/pasta
fusion skillet dishes, did everything from scratch, including
marinades/dressings. The only item I saw that was prepared food was
Mae Ploy Red Curry paste. Plus, they had the best aged rib-eyes, cut
from roast, I've ever tasted, it being their lone steak offering.

nb

[dsi1]

On 1/1/2014 11:27 PM, Julie Bove wrote:
>
> So... What percentage of restaurants (aside from chains) do you think
> are serving us frozen foods?

My guess is lots. Previously frozen foods or spoiled food or food
poisoning. Pick your favorite out of the three. :-)

[Casa Milagro]

On 1/2/2014 10:55 AM, Nunya Bidnits wrote:
>
> When at first you don't succeed, sometimes it's smart to accept you're
> in over your head and move on.
>

But somehow KC Luzer Q fails on and on and on...



Chicken Contests
Contests since 14/Jun/2008
Current rank: 2747th

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Current rank: 818th

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Contests since 26/Apr/2008
Current rank: 1315th

[sf]

On Thu, 2 Jan 2014 01:27:29 -0800, "Julie Bove"
<juli...@frontier.com> wrote:

> I realize that most chains do. And if you get a burger and fries at a
> Mexican place, they most likely will be. I also think that most places that
> serve fries or even hash browns are going to serve frozen ones. And not all
> frozen potatoes are bad. But given the yucky, faux Tater Tots that I bought
> last week, I know that they can be.
>
> What shocks me though is watching Restaurant Impossible week after week and
> seeing just how common the frozen food is.

<snip>

> How hard is it to make real food?

If you watch Restaurant Impossible, you know how he gives them recipes
simple, easy recipes made with fresh ingredients. Sometimes they need
a new piece of equipment to do it properly - but most of the shows
don't require anything other than a menu revamp and an owner to is
committed to doing it right... unlike that Pirate bar person who lived
in her parents basement. Talk about taking a new and definitely
improved concept that the entire staff was able to execute properly
and just throwing it away. Sheesh.

>Sure, I buy frozen stuff now and again.
> But mostly I prefer to make my own. And if I'm going out to eat, I sure as
> heck don't want want to eat it!
>
> I have also found that a lot of the people I talk to who recommend chain
> places to me do not know that they are eating frozen food. They even act
> shocked if I point out to them that the food *is* frozen and they don't
> believe me.
>
> So... What percentage of restaurants (aside from chains) do you think are
> serving us frozen foods?

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

[jmcquown]

On 1/2/2014 2:04 PM, sf wrote:
> On Thu, 2 Jan 2014 01:27:29 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> I realize that most chains do. And if you get a burger and fries at a
>> Mexican place, they most likely will be.

I'd like to know why would anyone order a burger and fries at a Mexican
place. LOL

>> What shocks me though is watching Restaurant Impossible week after week and
>> seeing just how common the frozen food is.
>
> <snip>
>
>> How hard is it to make real food?
>

You tell us, Julie. No one in your household seems to like anything you
cook. I have no idea why you haven't kicked them into the kitchen and
said, "If you want to eat, make it yourself".

Jill

[Bryan-TGWWW]

On Thursday, January 2, 2014 1:39:41 PM UTC-6, jmcquown wrote:
> On 1/2/2014 2:04 PM, sf wrote:
>
> > On Thu, 2 Jan 2014 01:27:29 -0800, "Julie Bove"
>
> > <juli...@frontier.com> wrote:
>
> >
>
> >> I realize that most chains do. And if you get a burger and fries at a
>
> >> Mexican place, they most likely will be.
>
>
>
> I'd like to know why would anyone order a burger and fries at a Mexican
>
> place. LOL
>

It's because some folks are there with a group, and they are the odd person
who doesn't like Mexican cooking.

>
> >> What shocks me though is watching Restaurant Impossible week after week and
>
> >> seeing just how common the frozen food is.
>

> >> How hard is it to make real food?
>
> You tell us, Julie. No one in your household seems to like anything you
>
> cook. I have no idea why you haven't kicked them into the kitchen and
>
> said, "If you want to eat, make it yourself".
>

Then she couldn't complain about them.
>
> Jill

--B

[sf]

On Thu, 2 Jan 2014 12:27:36 -0800 (PST), Bryan-TGWWW
<bryang...@gmail.com> wrote:

> It's because some folks are there with a group, and they are the odd person
> who doesn't like Mexican cooking.

I was thinking along the lines of picky kids that don't want to eat
Mexican food, but parents who do - so there's something for everyone.

[Gary]

Julie Bove wrote:
>
> So... What percentage of restaurants (aside from chains) do you think are
> serving us frozen foods?

Frozen quickly and properly, there's actually nothing wrong with
reheated frozen food. Ever had king crab legs?

G.

[White Spirit]

On 02/01/14 17:55, Nunya Bidnits wrote:

> White Spirit <wsp...@homechoice.co.uk> wrote:

>> On 02/01/2014 16:20, Dave Smith wrote:

>>> Maybe you should check out the definition of restaurant.

>> I'm glad you brought that up because inventing definitions seems to be
>> the thing to do on rfc. Adjectives suddenly become nouns, apperitifs
>> that have been around for more than two hundred years are suddenly
>> redefined to suit subsequent loopholes that have been noticed in law
>> and goods from rival manufacturers can be described as fake.

> TRANSLATION: You looked up "restaurant" and discovered you were wrong so
> you tried to shift the focus to complaining about your perceptions of RFC.

On the contrary, I knew that someone would respond to that and give me
the opening I needed because people on this group really are that
predictable.

>> One can hardly blame me for trying to fit in.

> I thought you had been here for twenty years. You still can't fit in?

I don't recall saying I had been on this group for twenty years.

> When at first you don't succeed, sometimes it's smart to accept you're
> in over your head and move on.

Is that when you finally left school?

[Ophelia]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:biltju...@mid.individual.net...

Whatever they are she loves them:(

--
http://www.helpforheroes.org.uk/shop/

[Casa Milagro]

He's the lead troll in alt.food.fast-food.

A complimentary position yes, but one for which he is almighty grateful.

[Julie Bove]

"Pete C." <auxRe...@wpnet.us> wrote in message
news:52c57713$0$29598$862e...@ngroups.net...

Nice!

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:Irfxu.116960$Rt7....@fx27.iad...

Sad.

[Julie Bove]

"notbob" <not...@nothome.com> wrote in message
news:bilnus...@mid.individual.net...

Nice!

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message

news:qb5bc9tholc94ukvu...@4ax.com...

That's very sad.

[Julie Bove]

"Bryan-TGWWW" <bryang...@gmail.com> wrote in message
news:f0030b40-df0a-4d9c...@googlegroups.com...

They were ex coworkers.

[Julie Bove]

"dsi1" <ds...@eternal-september.invalid> wrote in message
news:la49ne$37a$3...@dont-email.me...

Ew.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:cidbc9p99esctfpb7...@4ax.com...

> On Thu, 2 Jan 2014 01:27:29 -0800, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>> I realize that most chains do. And if you get a burger and fries at a
>> Mexican place, they most likely will be. I also think that most places
>> that
>> serve fries or even hash browns are going to serve frozen ones. And not
>> all
>> frozen potatoes are bad. But given the yucky, faux Tater Tots that I
>> bought
>> last week, I know that they can be.
>>
>> What shocks me though is watching Restaurant Impossible week after week
>> and
>> seeing just how common the frozen food is.
>
> <snip>
>
>> How hard is it to make real food?
>
> If you watch Restaurant Impossible, you know how he gives them recipes
> simple, easy recipes made with fresh ingredients. Sometimes they need
> a new piece of equipment to do it properly - but most of the shows
> don't require anything other than a menu revamp and an owner to is
> committed to doing it right... unlike that Pirate bar person who lived
> in her parents basement. Talk about taking a new and definitely
> improved concept that the entire staff was able to execute properly
> and just throwing it away. Sheesh.

Who is the Pirate bar person?
>

[Julie Bove]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:biltju...@mid.individual.net...

> On 1/2/2014 2:04 PM, sf wrote:
>> On Thu, 2 Jan 2014 01:27:29 -0800, "Julie Bove"
>> <juli...@frontier.com> wrote:
>>
>>> I realize that most chains do. And if you get a burger and fries at a
>>> Mexican place, they most likely will be.
>
> I'd like to know why would anyone order a burger and fries at a Mexican
> place. LOL

I've seen a lot of kids order that or chicken nuggets. And a coworker from
the UK was frightened of Mexican food. She tried some once at a horribly
bad Mexican place. I tried and tried to tell her not to judge Mexican food
by that place. My mom and I had tried to eat there and the food was so bad
we just paid and walked off. Place closed about 2 months later. That
experience scarred her so badly she would never try any other Mexican food.
I know other people who didn't grow up eating it and are frightened to try
it, thinking it will be too hot. My one friend thought like this until she
went to Happy Hour and was served a free platter of things. She hesitantly
tried a bite and liked it. And it didn't stir up her GERD like she thought
it would. She does have to be careful what she orders though because onions
and peppers can be bad for her.

>>> What shocks me though is watching Restaurant Impossible week after week
>>> and
>>> seeing just how common the frozen food is.
>>
>> <snip>
>>
>>> How hard is it to make real food?
>>
> You tell us, Julie. No one in your household seems to like anything you
> cook. I have no idea why you haven't kicked them into the kitchen and
> said, "If you want to eat, make it yourself".

That's not true. They loved the garlic pasta. They love my stuffed
potatoes, roasted potatoes, pot roast (although Angela is vegetarian now, I
do the vegetable for her the same way but in vegetable broth), various
casseroles, chicken, steak (provided it is good meat to start with),
countless other things.

As for them making it themselves, they would never cook. Just no interest.
One just threatens to go out to eat but never does. The other, like me, is
capable of making a meal that doesn't require being cooked.

[gtr]

On 2014-01-02 15:19:07 +0000, Dave Smith said:

> On 2014-01-02 8:27 AM, White Spirit wrote:
>> On 02/01/2014 13:10, Brooklyn1 wrote:
>>

>>> "Julie Bove" wrote:
>>
>>>> So... What percentage of restaurants (aside from chains) do you
>>>> think are
>>>> serving us frozen foods?
>>

>>> Nowadays, most.
>>
>> I think you need to find some better restaurants.
>
> I would agree with Sheldon on that one.... most. go with the numbers
> not with the quality. All those fast food joints like McDonalds.
> Wendy's, Burger King, the franchised restaurants and the greasy spoon
> diners.... their primary kitchen appliances are their freezers and deep
> fryers. The burgers, fries, onion rings, breaded fish and chicken....
> it all comes in preprocessed and ready to slapped on a flat top or
> onto a deep fryer. Yep.... the answer is most.

Hmm. The logic here seems to say that most resturants are fast food
restaurants. That is likely true, whether they are chains or otherwise.
Nevertheless WS's comment seems to hold true: If you are eating at
"frozen food" restaurants, why would expect something different to be
there?

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:vflbc91vi250mov44...@4ax.com...

> On Thu, 2 Jan 2014 12:27:36 -0800 (PST), Bryan-TGWWW
> <bryang...@gmail.com> wrote:
>
>> It's because some folks are there with a group, and they are the odd
>> person
>> who doesn't like Mexican cooking.
>
> I was thinking along the lines of picky kids that don't want to eat
> Mexican food, but parents who do - so there's something for everyone.

Yes. I see that a lot.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:52C5D9BC...@att.net...

No. I only ever had crab twice. Once was crab wontons. Let me just say
this was in the 70's and a copious amount of something had been smoked. My
friends sat there in horror as I single handledly downed the whole platter
and said to me, "But you hate crab!"

For me the main objection to the crab was eating it from the whole animal.
I can not bring myself to do that with any food. One of the worst meals of
my life was a crab feed at our church. I can't remember my age but I was a
kid. All around me, people were cracking crabs. I just sat there with my
eyes squeezed shut, trying not to listen. Trying not to cry. My parents
were not happy with me but seeing as how neither of them like crab either,
they didn't push the issue too much.

So that and the fact that I now know that I am intolerant to all seafood, I
would never try crab legs.

[gtr]

On 2014-01-02 17:55:39 +0000, Nunya Bidnits said:

> White Spirit <wsp...@homechoice.co.uk> wrote:
>> On 02/01/2014 16:20, Dave Smith wrote:
>>
>>> On 2014-01-02 11:00 AM, White Spirit wrote:
>>
>>>> I don't count fast food places as restaurants. At a restaurant, I
>>>> expect to pay after I've eaten.
>>
>>> Maybe you should check out the definition of restaurant.
>>
>> I'm glad you brought that up because inventing definitions seems to be
>> the thing to do on rfc. Adjectives suddenly become nouns, apperitifs
>> that have been around for more than two hundred years are suddenly
>> redefined to suit subsequent loopholes that have been noticed in law
>> and goods from rival manufacturers can be described as fake.
>
> TRANSLATION: You looked up "restaurant" and discovered you were wrong
> so you tried to shift the focus to complaining about your perceptions
> of RFC.
>
> FAIL. Again.

Evading the right/wrong thing is tedious, it's true, so moving on...

In (my) real world we started adding descriptors to commonly used words
once their meaning became to diffuse.: Country-rock, blues-rock,
pop-rock, punk-rock. Well I don't know who the fuck thinks these are
all "just rock", so they started having to add words to name them
individually.

Similarly when I say "let's meet at a restaurant" I don't know who in
my world would say, "Which one? KFC or Burger King?" We call those
fastfoodjoints, which since they serve food are technically a
"restaurant". So is every taco stand. Hell I guess a vending machine
might be contorted into a restaurant, I use to eat "dinner" in front of
one when I was a teen.

So it's wise to state more explicitly what you mean. It's also wise
not to take a Bove/Yonkers2 topic and try to wring anything out of it
but confusion.

[gtr]

On 2014-01-02 22:39:54 +0000, White Spirit said:

>> TRANSLATION: You looked up "restaurant" and discovered you were wrong so
>> you tried to shift the focus to complaining about your perceptions of RFC.
>
> On the contrary, I knew that someone would respond to that and give me
> the opening I needed because people on this group really are that
> predictable.

I KNEW you were gonna say that! ;-)

[gtr]

On 2014-01-02 21:27:24 +0000, Gary said:

> Frozen quickly and properly, there's actually nothing wrong with
> reheated frozen food. Ever had king crab legs?

I think many such things are frozen, but are then cooked together with
fresh things by a chef that knows what s/he's doing and you get some
very tasty food.

Freezing certainly isn't the worst thing that can happen to food.

[Dave Smith]

I may be going out on a limb here but, while King Crab legs are probably
all frozen, I would suggest that they make up a very, very small
percentage of the frozen foods in stores and on hand in restaurants.

[sf]

On Thu, 2 Jan 2014 15:33:48 -0800, gtr <x...@yyy.zzz> wrote:
>
> Hmm. The logic here seems to say that most resturants are fast food
> restaurants. That is likely true, whether they are chains or otherwise.
> Nevertheless WS's comment seems to hold true: If you are eating at
> "frozen food" restaurants, why would expect something different to be
> there?

It's interesting to see that they are considered a "restaurant". Fast
food is not what comes to mind when I visualize that word. Would a
guy have a chance at a second date if his idea of fine dining is fast
food for a first date? I doubt it.

--
Food is an important part of a balanced diet.

[dsi1]

On 1/2/2014 1:24 PM, Julie Bove wrote:
>
> Ew.

Frozen foods must have been recognized as revolutionary in the
transportation and handling of foods in the first part of the 20th
century. I don't know what the good alternatives to this method of food
preservation would be. My guess is that irradiation would be as good or
better than freezing. Otherwise, were can always depend on dried or
salted meats or canned meats. That's fine with me - we have it way too
easy food-wise and we take these things for granted.

[sf]

On Thu, 2 Jan 2014 15:40:35 -0800, gtr <x...@yyy.zzz> wrote:

>
> Similarly when I say "let's meet at a restaurant" I don't know who in
> my world would say, "Which one? KFC or Burger King?" We call those
> fastfoodjoints, which since they serve food are technically a
> "restaurant". So is every taco stand.

Google says a Restaurant is "a place where people pay to sit and eat
meals that are cooked and served on the premises". It doesn't say
"prepared", it says "cooked"... so you can slap a frozen burger on a
grill can call it a restaurant. Reheating already prepared food
doesn't count in my book.

> Hell I guess a vending machine
> might be contorted into a restaurant, I use to eat "dinner" in front of
> one when I was a teen.

I don't think Google would support that premise.

>
> So it's wise to state more explicitly what you mean. It's also wise
> not to take a Bove/Yonkers2 topic and try to wring anything out of it
> but confusion.

Absolutely.

[Dave Smith]

It is not just a matter of cooking with ingredients that have been
frozen as a means of preservation. There are all sorts of specialty
dishes that are all prepared and ready to be nuked or deep fried in
restaurants. Fish and chips, breaded shrimp, scallops, veal cutlets,
pork cutlets, chicken fingers, stuffed fish, burgers, meatballs,
lasagne. Most of the trucks delivering restaurant supplies are freezer
trucks delivering frozen food not fresh ingredients.

[gtr]

On 2014-01-03 00:09:12 +0000, sf said:

> On Thu, 2 Jan 2014 15:40:35 -0800, gtr <x...@yyy.zzz> wrote:
>
>> Similarly when I say "let's meet at a restaurant" I don't know who in
>> my world would say, "Which one? KFC or Burger King?" We call those
>> fastfoodjoints, which since they serve food are technically a
>> "restaurant". So is every taco stand.
>
> Google says a Restaurant is "a place where people pay to sit and eat
> meals that are cooked and served on the premises". It doesn't say
> "prepared", it says "cooked"... so you can slap a frozen burger on a
> grill can call it a restaurant. Reheating already prepared food
> doesn't count in my book.

We may all have a slightly different book on this one.

>> Hell I guess a vending machine might be contorted into a restaurant, I
>> use to eat "dinner" in front of one when I was a teen.
>
> I don't think Google would support that premise.

Yeah, contortion doesn't seem to be part of their enterprise.

[gtr]

It's extremely rare that I've eaten in a nuke-a-meal place, I guess.
Surely they are always chains, right? It's a rarity that I eat at a
chain except the infrequent grab-and-go fastfoodjoint. I do Taco Bell
or Wienershnitzel every few months; though the wife won't.

Yeah: I think almost anything nuked changes my perceptions of a
restaurant very quickly. I get a pasta dish that is 2nd-degree burn hot
and I know it was micro'd. I don't ever return.

Same with most such things, with the possible exception of nuking
rolls. I chide some otherwise exceptional restaurants for nuking their
table-bread. It's too hot when it arrives and it seems to tighten up
and get harder than it would, if it hadn't been nuked initially. I'm
not sure what the physics are but that's my take-away. Maybe they could
nuke it lower and slower. I don't know; I haven't had a microwave since
1990.

[sf]

On Thu, 2 Jan 2014 18:35:56 -0800, gtr <x...@yyy.zzz> wrote:

> Same with most such things, with the possible exception of nuking
> rolls. I chide some otherwise exceptional restaurants for nuking their
> table-bread. It's too hot when it arrives and it seems to tighten up
> and get harder than it would, if it hadn't been nuked initially. I'm
> not sure what the physics are but that's my take-away. Maybe they could
> nuke it lower and slower. I don't know; I haven't had a microwave since
> 1990.

I've tried to do without a microwave and have gone for two or so years
in between every one, but I always cave. To be honest: I use it more
than I use my tea kettle.... not just to heat water (yes, even the
water in my teapot) and with the exception of pizza (which I do in a
cast iron pan), to reheat leftovers.

[Julie Bove]

"dsi1" <ds...@eternal-september.invalid> wrote in message

news:la4u9n$345$1...@dont-email.me...

Nothing wrong with frozen foods. But if I am eating at a restaurant, I want
freshly cooked!

[Julie Bove]

"gtr" <x...@yyy.zzz> wrote in message news:2014010215334850383-xxx@yyyzzz...

I try to avoid the big chains. I don't often eat fast food. But of the
fast food that I do eat, it would be most often at Taco Time and they
prepare fresh food. There are some local places have more than one
location. Some are fine. One I dislike but I will eat there if I have to.
I can get a hamburger patty with lettuce and tomato and some fries or what
they call Tater Tots. All are blah. But... It is safe in that it won't
make me sick. Seniors tend to like this place. Perhaps because they have a
senior menu with good prices and perhaps because of the free pie Wed. They
are also one of the few places that is open 24 hours. So if you see me
going there, I'll either be with a senior, or it will be after all other
places are closed. I will likely be going there on Sun. with my friend who
is a senior. There is one near her house. Unless I can find some other
option.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:u8ubc9dss9jmjo520...@4ax.com...

I don't think of them as restaurants and yet I know that they are. We once
went to Wendys and there was a young couple in formal dress. The guy had
packed a picnic basket with real China, silverware and fancy goblets. Also
a small cloth tablecloth. They used these to eat with. I didn't quite get
it but then I don't get a lot of things. The guy seemed to think it was all
very funny and so did his date. So... *Shrugs*

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:f0acc95df06gsuipd...@4ax.com...

We use ours several times a day but I never cook in it.

[Julie Bove]

"Dave Smith" <adavid...@sympatico.ca> wrote in message

news:HWmxu.137088$tR7....@fx22.iad...

Probably. And I don't know if they are frozen here or not. Seafood is a
big thing here but since I have no interest in it, I am not sure what kind
we have here. Probably Dungeness crab though.

[gtr]

So what makes it important? What do you do with it that makes it a
convenience?

[sf]

It's because I don't have to heat anything other than the dish I
intend to eat the leftovers in, the time it takes to reheat is only
the time it takes to reheat the actual food and not the time it takes
to heat the pan too and of course, it cuts down on the number of
dishes that need to be washed afterward. Nothing is a huge deal, but
in the end - it was worth buying another microwave. Oh, yes - each
microwave was progressively smaller, so they took up less counter
space and were therefore less annoying when not in use. The one I
have now is almost ideal, but they don't make it anymore so I don't
know what I will do when it goes kaput.

[White Spirit]

On 02/01/2014 23:40, gtr wrote:

> In (my) real world we started adding descriptors to commonly used words
> once their meaning became to diffuse.: Country-rock, blues-rock,
> pop-rock, punk-rock. Well I don't know who the fuck thinks these are
> all "just rock", so they started having to add words to name them
> individually.

> Similarly when I say "let's meet at a restaurant" I don't know who in my
> world would say, "Which one? KFC or Burger King?" We call those
> fastfoodjoints, which since they serve food are technically a
> "restaurant". So is every taco stand. Hell I guess a vending machine
> might be contorted into a restaurant, I use to eat "dinner" in front of
> one when I was a teen.

I wouldn't generally refer to fast food places as restaurants despite
the fact that, pedantically speaking, they do qualify - for the simple
reason that by omitting them from that reference I am engaging in a form
of quality control.

For the same reason, you'll never hear me refer to Fosters as beer :)

[Bryan-TGWWW]

On Friday, January 3, 2014 3:33:56 AM UTC-6, White Spirit wrote:
>
>
> I wouldn't generally refer to fast food places as restaurants despite
>
> the fact that, pedantically speaking, they do qualify - for the simple
>
> reason that by omitting them from that reference I am engaging in a form
>
> of quality control.
>
>
> For the same reason, you'll never hear me refer to Fosters as beer :)

Just like Budweiser, Foster's is beer. Crappy beer. Beer does not have
to taste good to be beer.

--B

[White Spirit]

It has to taste nice in order for me to refer to it as beer.

[DreadfulBitch]

On 1/2/2014 11:09 PM, Julie Bove wrote:

> We once went to Wendys and there was a young couple in formal dress. The
> guy had packed a picnic basket with real China, silverware and fancy
> goblets. Also a small cloth tablecloth. They used these to eat with.
> I didn't quite get it but then I don't get a lot of things. The guy
> seemed to think it was all very funny and so did his date. So... *Shrugs*

Sounds to me like a young couple with a delightful sense of humor. I
hope they laughed all the way through their "formal" meal. (-:

--
DreadfulBitch

I intend to live forever....so far, so good.
.....Steven Wright

[DreadfulBitch]

On 1/2/2014 11:02 PM, Julie Bove wrote:

> Nothing wrong with frozen foods. But if I am eating at a restaurant, I
> want freshly cooked!

I think we all want freshly cooked food. I don't know of anyplace that
serves their food frozen. Well, ice cream... (-:

[Dave Smith]

When I think of going to a restaurant a fast food burger joint or a
franchised operation is not the sort of thing I go for, but if you look
in the Yellow Pages you will find them listed under Restaurants.

[DreadfulBitch]

On 1/2/2014 9:06 PM, sf wrote:
>
> I've tried to do without a microwave

I don't use a microwave except for the very occasional bag of popcorn.
I just prefer the stove top and oven for cooking food and for reheating
leftovers.

We recently moved to a new house with a very small kitchen. My husband
thinks he hit the jackpot when I "allowed" him to put the microwave in
his man cave - a spare room. I've not lost counter space to a gadget I
don't use and he can nuke his snacks and stuff without getting under my
feet. For us it's a win win.

(I'd trade that micro for a Keurig, though... :-)

[Julian Vrieslander]

http://www.sysco.com/documents/Catalog-PantryFrozenSuppliers.pdf

--
Julian Vrieslander

[sf]

On Fri, 03 Jan 2014 10:08:05 -0600, DreadfulBitch
<notha...@nobodyishome.com> wrote:

> On 1/2/2014 11:09 PM, Julie Bove wrote:
>
> > We once went to Wendys and there was a young couple in formal dress. The
> > guy had packed a picnic basket with real China, silverware and fancy
> > goblets. Also a small cloth tablecloth. They used these to eat with.
> > I didn't quite get it but then I don't get a lot of things. The guy
> > seemed to think it was all very funny and so did his date. So... *Shrugs*
>
> Sounds to me like a young couple with a delightful sense of humor. I
> hope they laughed all the way through their "formal" meal. (-:

I remember back in the day when McDonald's was not on every corner,
one that opened up near us lowered the lights and put candles on the
table for the dinner hour.

[sf]

I guess that's when you have to plant your tongue firmly in your
cheek. Too bad there are actually people who actually post here and
think FF when they think "restaurant". Says a lot about them and none
of it is good.

[sf]

On Fri, 03 Jan 2014 10:20:23 -0600, DreadfulBitch
<notha...@nobodyishome.com> wrote:

> I just prefer the stove top and oven for cooking food and for reheating
> leftovers.

As I said previously, we prefer the microwave to reheat. There's less
clean up that way.

[DreadfulBitch]

I like that! I love food and really enjoy seeing people enjoy it nd if
that means putting candles on the table at McDonald's, why not?

[dsi1]

On 1/2/2014 7:02 PM, Julie Bove wrote:
>
> Nothing wrong with frozen foods. But if I am eating at a restaurant, I
> want freshly cooked!

Your statement is illogical. If there's nothing wrong with the food, why
would the location you eat it in matter?

If I eat at a restaurant, some of the food will be great and some will
be so-so. Food is like people - you have to accept them as they are. I
don't want to have to attempt to figure out the back story on the
dishes. Are they trendy enough? Do the conform to the social-economic
class that I'm trying to project? What does the kitchen look like? Is
the chef one of renown? Was the food frozen? Has it been treated with
hydrochloric acid?

For some folks, the history of a dish or a spouse before they meet will
be important. I prefer to be ignorant of the past in these things. As
far as I'm concerned, it's just you and me, and the here and now, baby.

[Nunya Bidnits]

gtr <x...@yyy.zzz> wrote:
> On 2014-01-03 00:09:12 +0000, sf said:
>
>> On Thu, 2 Jan 2014 15:40:35 -0800, gtr <x...@yyy.zzz> wrote:
>>
>>> Similarly when I say "let's meet at a restaurant" I don't know who
>>> in my world would say, "Which one? KFC or Burger King?" We call
>>> those fastfoodjoints, which since they serve food are technically a
>>> "restaurant". So is every taco stand.
>>
>> Google says a Restaurant is "a place where people pay to sit and eat
>> meals that are cooked and served on the premises". It doesn't say
>> "prepared", it says "cooked"... so you can slap a frozen burger on a
>> grill can call it a restaurant. Reheating already prepared food
>> doesn't count in my book.
>
> We may all have a slightly different book on this one.

Indeed. Neither Google nor sf's "book" apparently offers an intelligent
definition of "restaurant". And Google is a search engine, not a reference
work.

For my money, if it's subject to the rules and regulations governing food
service and food safety, it's food service, aka a restaurant. Fast food
stores, school cafeterias, etc. all qualify as food service operations. And
when you pay has nothing to do with it. There are plenty of restaurants here
(besides fast food restaurants) where you order at a counter, pay, and then
recieve your food.

MartyB

[Nunya Bidnits]

White Spirit <wsp...@homechoice.co.uk> wrote:

>
> I wouldn't generally refer to fast food places as restaurants despite
> the fact that, pedantically speaking, they do qualify - for the simple
> reason that by omitting them from that reference I am engaging in a
> form of quality control.

But pedantically speaking is your specialty as the self appointed group
nitpicker. Why reject it now?

Pretending that a word doesn't mean what it means is not quality control.

[jmcquown]

On 1/2/2014 6:52 PM, sf wrote:
> On Thu, 2 Jan 2014 15:33:48 -0800, gtr <x...@yyy.zzz> wrote:
>>
>> Hmm. The logic here seems to say that most resturants are fast food
>> restaurants. That is likely true, whether they are chains or otherwise.
>> Nevertheless WS's comment seems to hold true: If you are eating at
>> "frozen food" restaurants, why would expect something different to be
>> there?
>
> It's interesting to see that they are considered a "restaurant". Fast
> food is not what comes to mind when I visualize that word. Would a
> guy have a chance at a second date if his idea of fine dining is fast
> food for a first date? I doubt it.
>

Well, I remember when I was a teenager and Wendy's first came to town.
I thought it was fun to go there. Then again, we were teenagers. It
was a novelty. :) These days? Not unless there is no place else along
the highway to get a bite to eat.

Jill

[jmcquown]

Ah come on. You PLONK plenty of others yet you keep feeding this troll.
It's not even a very interesting troll.

Jill

[jmcquown]

On 1/3/2014 12:57 PM, Nunya Bidnits wrote:
> For my money, if it's subject to the rules and regulations governing
> food service and food safety, it's food service, aka a restaurant. Fast
> food stores, school cafeterias, etc. all qualify as food service
> operations. And when you pay has nothing to do with it. There are plenty
> of restaurants here (besides fast food restaurants) where you order at a
> counter, pay, and then recieve your food.
>
> MartyB

I remember a place from years ago, it was sort of a cross between fast
food and a sit down place. IIRC it was called Round the Corner. This
was when I was in my 20s and working in Memphis. Co-workers and I would
go out to lunch. It was mostly a burger joint. You placed your order
via a telephone at the table. That was the novelty. :) When the food
was ready we'd go pick it up at the counter and pay for it, then sit
back down and eat. Was it a restaurant? I'd call it that.

Jill

[Dave Smith]

On 2014-01-03 12:14 PM, sf wrote:

> I guess that's when you have to plant your tongue firmly in your
> cheek. Too bad there are actually people who actually post here and
> think FF when they think "restaurant". Says a lot about them and none
> of it is good.
>

Obviously, not all restaurants are operating on the same scale of
quality. AFAIAC, if they are are a snack bar selling food, a coffee
shop that also sells sandwiches and snacks, a fast food joint pushing
burgers and fries, they are in the business of selling food ready to
eat, they are a restaurant. They aren't the type of restaurant that I
would be likely to go to, but they are still restaurants.

[Dave Smith]

On 2014-01-03 12:16 PM, sf wrote:
> On Fri, 03 Jan 2014 10:20:23 -0600, DreadfulBitch
> <notha...@nobodyishome.com> wrote:
>
>> I just prefer the stove top and oven for cooking food and for reheating
>> leftovers.
>
> As I said previously, we prefer the microwave to reheat. There's less
> clean up that way.
>

I may have one of the most underused microwaves around. I can't even
remember the last time I used it to reheat something. When I first got
one I used to bake potatoes in it, but after a while I accepted that
they weren't really baked potatoes. I used to occasionally reheat some
porridge in it if I had made too much the previous day, but it never
tasted as good, and porridge is cheap. I do not warm breads or any
baked goods in it. That just vulcanizes the flour. When this one bites
the dust there is a good chance that it will be replaced with extra
counter space.

[Dave Smith]

On 2014-01-03 1:11 PM, jmcquown wrote:

> Well, I remember when I was a teenager and Wendy's first came to town. I
> thought it was fun to go there. Then again, we were teenagers. It was
> a novelty. :) These days? Not unless there is no place else along the
> highway to get a bite to eat.
>

Restaurants exist because they fill a niche. Kids have liked to go out
for burgers for a long time, and most of us have probably realized that
McD's advertising tends to be directed at kids. They have a clown
spokesman, Happy Meals, toy giveaways. They rely on parents bringing
their kids. That gets the whole family coming out and, hopefully, making
a live long habit of it.

[Dave Smith]

He only pretends to plonk because he is pretty much a troll himself.

[sf]

On Fri, 03 Jan 2014 13:12:27 -0500, jmcquown <j_mc...@comcast.net>
wrote:

It's pretty obvious that they know each other from other news groups.

[sf]

That's nice. Wish I could say my husband used ours just as little,
but he likes the microwave.

[jmcquown]

True, but I didn't grow up eating fast food. When I was a teen Wendy's
was a novelty because they offered a salad bar. Not that I was
interested, but you dressed your own burgers. And they sold chili. The
french fries were just okay. They weren't giving away toys and didn't
have kiddie playgrounds on the premises.

The burgers in the 1970's were good. Were they fresh? Maybe way back
when. I don't know about now. It's not likely I'll find out. :)

Jill

[sf]

On Fri, 03 Jan 2014 13:19:05 -0500, Susan <su...@nothanks.org> wrote:

> x-no-archive: yes
>
> On 1/3/2014 11:33 AM, Julian Vrieslander wrote:
> > http://www.sysco.com/documents/Catalog-PantryFrozenSuppliers.pdf
> >
> http://www.nbcbayarea.com/news/local/Sysco-Food-Stored-in-Dirty-Sheds-Served-to-Bay-Area-Restaurants-215759351.html
>
I hope that's not in support of anything more than the need for better
oversight, which is another thing you can thank Republicans for
strangling. They keep chipping away at regulations and the number of
inspectors all in the name of lower taxes and free enterprise.

[Nunya Bidnits]

gtr <x...@yyy.zzz> wrote:
> On 2014-01-03 03:06:51 +0000, sf said:
>
>> On Thu, 2 Jan 2014 18:35:56 -0800, gtr <x...@yyy.zzz> wrote:
>>
>>> Same with most such things, with the possible exception of nuking
>>> rolls. I chide some otherwise exceptional restaurants for nuking
>>> their table-bread. It's too hot when it arrives and it seems to
>>> tighten up and get harder than it would, if it hadn't been nuked
>>> initially. I'm not sure what the physics are but that's my
>>> take-away. Maybe they could nuke it lower and slower. I don't know;
>>> I haven't had a microwave since 1990.
>>
>> I've tried to do without a microwave and have gone for two or so
>> years in between every one, but I always cave. To be honest: I use
>> it more than I use my tea kettle.... not just to heat water (yes,
>> even the water in my teapot) and with the exception of pizza (which
>> I do in a cast iron pan), to reheat leftovers.
>
> So what makes it important? What do you do with it that makes it a
> convenience?

Here's one thing where a microwave is convenient... chocolates. If one
doesn't need to maintain a supply of tempered couverture, nukes work great.
Just be careful and you can avoid the double boiler fussiness. Just never
melt it fully in the nuke, but rather when it looks about half melted, whisk
the hell out of it, and the rest will melt and have a nice consistency. I'll
usually start with a forty second burst, then a twenty, then tens if
necessary until it's where I want it. When adding cream I may heat it just
to a bare simmer and turn it off. Then when I'm happy with the consistency
of the chocolate I add the cream and there's no tendency to harden up and
resist mixing as there is with cold cream.

MartyB

[Brooklyn1]

On Fri, 03 Jan 2014 09:33:56 +0000, White Spirit
<wsp...@homechoice.co.uk> wrote:

>On 02/01/2014 23:40, gtr wrote:
>
>> In (my) real world we started adding descriptors to commonly used words
>> once their meaning became to diffuse.: Country-rock, blues-rock,
>> pop-rock, punk-rock. Well I don't know who the fuck thinks these are
>> all "just rock", so they started having to add words to name them
>> individually.

>
>> Similarly when I say "let's meet at a restaurant" I don't know who in my
>> world would say, "Which one? KFC or Burger King?" We call those
>> fastfoodjoints, which since they serve food are technically a

>> "restaurant". So is every taco stand. Hell I guess a vending machine
>> might be contorted into a restaurant, I use to eat "dinner" in front of
>> one when I was a teen.

>
>I wouldn't generally refer to fast food places as restaurants despite
>the fact that, pedantically speaking, they do qualify - for the simple
>reason that by omitting them from that reference I am engaging in a form
>of quality control.

A lot of fast food joints consistantly serve better food than fancy
restaurants.

[gtr]

On 2014-01-03 15:23:06 +0000, White Spirit said:

> On 03/01/2014 14:46, Bryan-TGWWW wrote:

>
>> On Friday, January 3, 2014 3:33:56 AM UTC-6, White Spirit wrote:
>
>>> I wouldn't generally refer to fast food places as restaurants
>>> despite
>>> the fact that, pedantically speaking, they do qualify - for the
>>> simple
>>> reason that by omitting them from that reference I am engaging in a
>>> form
>>> of quality control.
>

>>> For the same reason, you'll never hear me refer to Fosters as beer
>>> :)
>
>> Just like Budweiser, Foster's is beer. Crappy beer. Beer does not
>> have to taste good to be beer.
>
> It has to taste nice in order for me to refer to it as beer.

Redefining words for personal usage cuts down on effective
communication. And by "effective communication", of course, I meat a
generously made hot pastrami sandwich on rye.

[Gary]

Dave Smith wrote:
>
> On 2014-01-02 4:27 PM, Gary wrote:
> > Julie Bove wrote:
> >>
> >> So... What percentage of restaurants (aside from chains) do you think are
> >> serving us frozen foods?
> >
> > Frozen quickly and properly, there's actually nothing wrong with
> > reheated frozen food. Ever had king crab legs?
> >
>
> I may be going out on a limb here but, while King Crab legs are probably
> all frozen, I would suggest that they make up a very, very small
> percentage of the frozen foods in stores and on hand in restaurants.

My point there was that even to die for restaurant food that you pay a
premium for can be frozen. Tuna steaks probably the same. Even raw
tuna in sashimi. Freezing most food doesn't seem to take away from the
quality. I cook large meals often on weekends and freeze some for
another day. On that other day, the food tastes just as good to me as
when it was first cooked.

G.

[gtr]

On 2014-01-03 16:11:30 +0000, Dave Smith said:

> When I think of going to a restaurant a fast food burger joint or a
> franchised operation is not the sort of thing I go for, but if you look
> in the Yellow Pages you will find them listed under Restaurants.

They are restaurants. Just like Maxim's in Paris or Dinky's Diner in
Norman, Oklahoma. But since they have such a dramaticaly different
product it's good to discuss restaurants in smaller groupings.

I think one must separate the zillions of restaurants, as divergent as
they are, into different categories before discussing them under one
universal umbrealla. Otherwise the idea of "frozen food" becomes
(suprise!) vague and confusing. Similarly, analyzing how much lettuce
there is on the bun, whether the plastic packets of ketchup really have
tomato in them and whether the French fries are fried in tallow.

[gtr]

Lower income people frequently with parents working multiple jobs,
consider picking up fast-food restaurants critical to maintaining a
home life. They don't have time for a third, daily domestic job
involving cooking "healthy" foods. And much else. Similarly they eat a
lot of delivery food, which usually winds up being a healthier choice,
but is frequently a few dollars more expensive, and that money needs to
be spent on a dentist or clothing.

This is what I found out by doing research for fastfoodjoints for 15 years.

[gtr]

On 2014-01-03 07:50:32 +0000, sf said:

> On Thu, 2 Jan 2014 21:56:43 -0800, gtr <x...@yyy.zzz> wrote:
>
>> On 2014-01-03 03:06:51 +0000, sf said:
>>
>>> On Thu, 2 Jan 2014 18:35:56 -0800, gtr <x...@yyy.zzz> wrote:
>>>
>>>> Same with most such things, with the possible exception of nuking
>>>> rolls. I chide some otherwise exceptional restaurants for nuking their
>>>> table-bread. It's too hot when it arrives and it seems to tighten up
>>>> and get harder than it would, if it hadn't been nuked initially. I'm
>>>> not sure what the physics are but that's my take-away. Maybe they could
>>>> nuke it lower and slower. I don't know; I haven't had a microwave since
>>>> 1990.
>>>
>>> I've tried to do without a microwave and have gone for two or so years
>>> in between every one, but I always cave. To be honest: I use it more
>>> than I use my tea kettle.... not just to heat water (yes, even the
>>> water in my teapot) and with the exception of pizza (which I do in a
>>> cast iron pan), to reheat leftovers.
>>
>> So what makes it important? What do you do with it that makes it a
>> convenience?
>

> It's because I don't have to heat anything other than the dish I
> intend to eat the leftovers in, the time it takes to reheat is only
> the time it takes to reheat the actual food and not the time it takes
> to heat the pan too and of course, it cuts down on the number of
> dishes that need to be washed afterward. Nothing is a huge deal, but
> in the end - it was worth buying another microwave. Oh, yes - each
> microwave was progressively smaller, so they took up less counter
> space and were therefore less annoying when not in use. The one I
> have now is almost ideal, but they don't make it anymore so I don't
> know what I will do when it goes kaput.

Okay then, leftovers certainly count.

[gtr]

On 2014-01-03 17:16:27 +0000, sf said:

> On Fri, 03 Jan 2014 10:20:23 -0600, DreadfulBitch
> <notha...@nobodyishome.com> wrote:
>
>> I just prefer the stove top and oven for cooking food and for reheating
>> leftovers.
>
> As I said previously, we prefer the microwave to reheat. There's less
> clean up that way.

The wife reminds me we had a microwave up until 1998. I don't remember
using it, but she says we used it to defrost some things.

[Gary]

Julie Bove wrote:
>
> Nothing wrong with frozen foods. But if I am eating at a restaurant, I want
> freshly cooked!

I ate one time at Applebee's many many years ago....almost 20. I
ordered an 8oz steak meal that came with a couple of veggies and some
bread.

The steak was VERY thin but they did cook it to perfection (I asked
for medium rare). You could cut it with your fork. Very good. And the
other things were good too. I left there very happy.

A few years later, my daughter got a job as a waitress there and it
only lasted a week or two. She quit early on because almost all of the
food came premade and frozen in plastic bags. Little or no cooking in
the restaurant, and it disgusted her.

I seem to remember that she told me they heated up the bags of premade
food in boiling water and not in a microwave.

I keep in mind though that some chef *somewhere* actually did cook the
stuff at some point. Frozen and reheated is no problem for me.

I thought the food was good though so that fact wouldn't matter to me.
As long as it tastes good, is all I care about. This is why having
TIAD can be a good thing, I suppose. heheheh

G.

[DreadfulBitch]

On 1/3/2014 12:49 PM, Dave Smith wrote:

> I may have one of the most underused microwaves around. I can't even
> remember the last time I used it to reheat something.

[snip]

> When this one bites the dust there is a good chance that it will be replaced with extra
> counter space.

How will you know when it's bitten the dust?

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:52C72AD1...@att.net...

We very rarely eat out any more. First I love to cook and second, he
prefers the food I cook myself.

--
http://www.helpforheroes.org.uk/shop/

[Nunya Bidnits]

True, it's a one trick pony. I'm about done with it.

[Nunya Bidnits]

Most definitely a restaurant. There's a railroad themed restaurant here that
has model trains running on tracks to deliver your food. You oder, pay, and
pretty soon the train comes. It's cool. And a restaurant.

MartyB

[Nunya Bidnits]

Indeed. I can think of a number of fast food offerings which taste better
than most of the items on Crappleby's menu. Talk about passing through
frozen foods... their crap is like frozen supermarket dinners tossed out on
a plate.

MartyB

[sf]

I don't think they have Happy Meals anymore. They have mini-meals
now. Not sure what the toy situation is.

[Nunya Bidnits]

No kraut?

[Dave Smith]

On 2014-01-03 2:07 PM, sf wrote:

>> I may have one of the most underused microwaves around. I can't even
>> remember the last time I used it to reheat something. When I first got
>> one I used to bake potatoes in it, but after a while I accepted that
>> they weren't really baked potatoes. I used to occasionally reheat some
>> porridge in it if I had made too much the previous day, but it never
>> tasted as good, and porridge is cheap. I do not warm breads or any
>> baked goods in it. That just vulcanizes the flour. When this one bites
>> the dust there is a good chance that it will be replaced with extra
>> counter space.
>>
> That's nice. Wish I could say my husband used ours just as little,
> but he likes the microwave.
>

I was with my son last week when he went to check out his new apartment
for when he moves back this way. The old tenant said she would leave
the microwave because the fellow she is moving in with has one and that
she hardly used it. He is grateful, but he is not much of a nuker
either. At least he won't have to pay for an appliance he won't be
using much.

[sf]

On Fri, 03 Jan 2014 15:30:06 -0600, DreadfulBitch
<notha...@nobodyishome.com> wrote:

> On 1/3/2014 12:49 PM, Dave Smith wrote:
>
> > I may have one of the most underused microwaves around. I can't even
> > remember the last time I used it to reheat something.
>
> [snip]
>
> > When this one bites the dust there is a good chance that it will be replaced with extra
> > counter space.
>
> How will you know when it's bitten the dust?

Is this a trick question?

[sf]

I don't use mine to defrost. My granite counter works wonders in that
department.