As far as portions go: at american restaurants one appetizer and two entrees feeds four. Very well. Dessert is optional.
The portions are still WAY to big, especially at dinner.
"A person is smart. People are dumb, panicky, dangerous animals and you know it."
On a side note, anybody, or any restaurant, that considers any form of corn as a vegetable needs to be beaten within an inch of their life.
Another pet peeve about my wife's family, I will predict Easter dinner: Ham (not honey baked, or with any exotic cures, plain unimaginative ham), mashed potatoes with bottled gravy, corn, deviled eggs(yuck), some horrendous seven layer salad soaked in mayonnaise with sugar added for taste, several desserts. Apart from the insulin shock, not one stinking green vegetable. If we bring a green vegetable no one outside of my family eats it. These same people love the Olive Garden, Applebees, etc etc. Maybe I am a food snob, but I don't care. Step out of your shell. We don't own a fryer at home, I don't order fried food when I dine out.
As a dairy farmer, I have a supply of premium quality hamburger. I grind my own. Several years ago, the sale of hurt cattle was ceased in the USA. Therefore if I have a cow that falls and breaks a leg, I have two options: 1.Butcher her for my own consumption 2. Compost her. This happens rarely, but given the quality and the ability to produce fresh lean hand crafted hamburger, my choice is #1. Secret fact, a thin dairy cow makes the best hamburger. I never order one dining out any more. I know I have far better meat at home.
Last edited by LoganBuck; 04-05-2011 at 04:17 PM.
As an Italian I am appalled at the words Olive Garden and quality food in the same sentence. Unless the word "ain't" is in there.
"I came here to kick ass and chew bubble gum... and I'm all out of bubble gum."
- - Rowdy Roddy Piper
"It takes a big man to admit when he is wrong. I am not a big man"
- - Fletch
Next Reds manager, second shooter. --Confirmed on Redszone.
On the subject of meat -- many restaurants only cook above medium to avoid liability for someone getting sick from undercooked food. This is fine by me, because I prefer my steaks done medium. I like the entire dish to be at least warm in the middle.
24 Years and Counting...