Yank's Free Range Turkey Trot Warming House and Bondage Barn

[wicked woman]

When I was on weight watchers I used to measure my food.

I won't say I ever weighed or measured my food on WW but it did teach me about portion control. Ever tried getting a 4 oz. serving of steak in a steak house? Sure makes me wonder who's eating the 12 oz. and 20 oz. steaks.

 

[Aphroditiac]

If it's a brand new recipe, I will measure things pretty carefully. But, familiar recipes, I tend to improvise.

This is probably why I resist baking. Too fiddly and precise. And messy!

How's your relationship with measuring spoons, cups, and kitchen scales? Are you a by-the-cookbook cook who measures every ingredient right down to the pinch or dobyou tend to cook more by eye, feel, and taste?

 

[midwestyankee]

I won't say I ever weighed or measured my food on WW but it did teach me about portion control. Ever tried getting a 4 oz. serving of steak in a steak house? Sure makes me wonder who's eating the 12 oz. and 20 oz. steaks.

I once watched a client devour a 24 ounce T-bone steak at one of Chicago's more exclusive steak houses. And then he asked for dessert.

 

[wicked woman]

I once watched a client devour a 24 ounce T-bone steak at one of Chicago's more exclusive steak houses. And then he asked for dessert.

I'll be polite and not ask how big he was. I can't even imagine eating that.

 

[twister947]

I once watched a client devour a 24 ounce T-bone steak at one of Chicago's more exclusive steak houses. And then he asked for dessert.

That kind of thing is disgusting. Yuk.

 

[midwestyankee]

I'll be polite and not ask how big he was. I can't even imagine eating that.

At the time he was pretty thin as I recall, and was probably in his thirties. Eating like that would have become a problem ten years later after his metabolism dud the usual mid-life shift.

 

[midwestyankee]

That kind of thing is disgusting. Yuk.

True. At the time, my reaction was more about the fact ghat he ordered the mist expensive steak on the menu, knowing that someone else would be covering the check. It seemed rude to me.

 

[twister947]

True. At the time, my reaction was more about the fact ghat he ordered the mist expensive steak on the menu, knowing that someone else would be covering the check. It seemed rude to me.

Rude, boorish, graceless...

 

[Aphroditiac]

True. At the time, my reaction was more about the fact ghat he ordered the mist expensive steak on the menu, knowing that someone else would be covering the check. It seemed rude to me.

I hope he ended up with a stomach ache.

 

[ultramarineblue]

I don't really understanding the most expensive item on the menu when someone else is paying. I usually order one of the cheapest items because I don't really like someone having to spend money on me at all.

 

[midwestyankee]

I don't really understanding the most expensive item on the menu when someone else is paying. I usually order one of the cheapest items because I don't really like someone having to spend money on me at all.

I've always taken my cue from the host, either as he or she orders, or sometimes it makes sense to ask before ordering what they recommend if it's a restaurant they know. My taste rarely runs to the most expensive items anyway, but I prefer to dine in sync with the others in my group.

 

[ultramarineblue]

I've always taken my cue from the host, either as he or she orders, or sometimes it makes sense to ask before ordering what they recommend if it's a restaurant they know. My taste rarely runs to the most expensive items anyway, but I prefer to dine in sync with the others in my group.

That makes sense.

 

[Jada59]

I don't really understanding the most expensive item on the menu when someone else is paying. I usually order one of the cheapest items because I don't really like someone having to spend money on me at all.

I'm the same, but my tastes do run towards the less expensive things. Like a salad or soup. I'm not a big eater.

 

[midwestyankee]

I'm the same, but my tastes do run towards the less expensive things. Like a salad or soup. I'm not a big eater.

This leads me to another question of existential importance. How do you decide what to order in a restaurant you have never visited before and no one else with you knows the place either?

 

[gracie920101]

This leads me to another question of existential importance. How do you decide what to order in a restaurant you have never visited before and no one else with you knows the place either?

I go for a meat and potatoes-type meal, something that should be basic to all chefs. If they can do that satisfactorily, then next visit I branch out.

However, I also research a new restaurant and read their reviews and menus before going. I don't like getting caught unaware so I usually know what I'm going to order before going.

 

[ultramarineblue]

I'm the same, but my tastes do run towards the less expensive things. Like a salad or soup. I'm not a big eater.

Salad or soup are wonderful choices.

This leads me to another question of existential importance. How do you decide what to order in a restaurant you have never visited before and no one else with you knows the place either?

I will either pick something I tend to like to see how well they prepare it or I will ask the waitress or waiter for suggestions.

 

[wicked woman]

This leads me to another question of existential importance. How do you decide what to order in a restaurant you have never visited before and no one else with you knows the place either?

I'll go by the type of restaurant it is. If it's a Thai restaurant I'm not ordering fish and chips. Some menus mention house specialities...if so, that's a good place to start. Otherwise, with no clues, I'll just pick what I've got a hankering for or what looks good on the menu. You win some, you lose some.

 

[twister947]

Yeah. If they have specials posted, that's usually a safe bet.

 

[midwestyankee]

On new restaurants...

I am now a big fan of Yelp, though more for the photos than the reviews. Any moron can write a good or bad review and it's hard to tell the morons from the foodies sometimes. But pictures of the food say a lot. How does the chef prepare the eggplant parm, are the meals plated with care, does the interior look inviting? These all matter to me so I take care to study all the photos before even choosing a new restaurant, especially when traveling.

Most of the time, one's server will be helpful and the daily specials will usually give useful data. But my killer app is to test the kitchen with a favorite dish, especially if I thjnk I might return. If it's a breakfast joint, they're going to have to knock the corned beef hash out of the park. A lunch place should be able to make a cheeseburger that sings The All-American Cholesterol Blues in two keysxat least. And a dinner spot has to know a Caesar Salad from a Chef Salad and know how to broil a piece of fish.

But I'm picky about where I squeeze out my nickels.

 

[gracie920101]

On new restaurants...

If it's a breakfast joint, they're going to have to knock the corned beef hash out of the park.

My breakfast go-to is hash with a poached or fried egg because other than breaking the yolk, they can't screw that up.

Besides, any restaurant biscuits and gravy I've ever tried has sucked.

 

[midwestyankee]

My breakfast go-to is hash with a poached or fried egg because other than breaking the yolk, they can't screw that up.

Besides, any restaurant biscuits and gravy I've ever tried has sucked.

You're very fortunate that you have never been served an overcooked fried egg that was more leathery than a cheap saddle at a pony ride. I always ask for sunny side up until I feel I can trust the kitchen.

I will always yield to your knowledge of biscuits and gravy. I have only ordered it once, in Atlanta. I thought ig was pretty tasty. My colleague, who had grown up in Lower Possum Hollow or some such place, pronounced it barely fit to feed a dumb Yankee.

 

[twister947]

It will be months, or more probably years, before I set foot in another restaurant.

 

[twister947]

You can't make proper gravy in commercial quantities. Can't be done. Love and roux required.

 

[midwestyankee]

You can't make proper gravy in commercial quantities. Can't be done. Love and roux required.

I'm curious: does this judgment apply to mom and pop diners that serve only a couple dozen orders per day? What's your lower bound for "commercial" is my question, I guess.

 

[twister947]

I'm curious: does this judgment apply to mom and pop diners that serve only a couple dozen orders per day? What's your lower bound for "commercial" is my question, I guess.

I don't have an answer for that. The time demands would make cooking to order all but impossible. I guess one could make a skillet full, and serve it till it's gone. Point is, gravy made from a mix can't compete.