Mr. Wizard wrote:
> "Mike Van Pelt" > wrote in message
> ...
>> In article >, rms >
>> wrote: snip
>>
>> The real worst one was at a brand new Hungry Hunter on its
>> opening day: ,,,,,,,,,,,,,,,snip
>>
> There is one more commandment that Moses didn't
> think was important enough to include, never the less.....
> 11: Thou shalt not enter a restaurant before the thirtieth day,
> and he who enters on the first day must be stoned, or sumpthin'

Reminds me of Folks Folly in Memphis. Opening day they had a big 'to do'
and invited all the press. One person got a phone call; suddenly everyone
was leaving. Elvis Presley had just died which of course was a much bigger
media event than a new steak house.

The staff had to eat all the food (darn, hate when that happens!)

Jill

Monroe, of course... wrote:


> .. . .
> These Faux Tex joints are a dime a dozen nowadays. . . .

Yeah. What is a roadhouse. Texas never had anything called a
"roadhouse." Until now. What is a "roadhouse" and anybody know where
that term came from?

Cookie

Cookie Cutter wrote:
>
> Monroe, of course... wrote:
>
> > .. . .
> > These Faux Tex joints are a dime a dozen nowadays. . . .
>
> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?

Even cities have bars called roadhouses, you'd get a beer and
some food. I'd be willing to bet if someone was to research the
word, it would turn out to be historical. A place where travelers
could get a room and some grub.

nancy

In rec.food.cooking, ant > wrote:

> We don't eat that kind of
> stuff here. Yuck.

The sane ones among us don't eat that kind of stuff HERE, either...


--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, Cookie Cutter > wrote:

> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?

My impression of a roadhouse is a rundown bar/grill on a US highway, from
the after WWII/before interstate highways days. Populated by local
layabouts, drinking long-neck local beer, and adventurous types driving
to distant cities in their new '46 Chevys. A couple of Indian
motorcycles parked out front completes the scene.

Am I close?

--
....I'm an air-conditioned gypsy...

- The Who

Worst one I've ever experienced was at a company appreciation dinner.
The company had reserved space in a restaurant with a good reputation
for hosting appreciation/awards dinners. (It was so long ago that I
forget what the name of the restaurant was). One of the specialties
was a chicken breast fillet with some kind of fancy sauce, which is
what everyone at my table ordered.

Apparently the restaurant didn't have quite enough of the chicken. The
waitress came around and apologized, saying that the chicken for our
table, and several other tables, would be delayed. We didn't mind very
much. We were enjoying ourselves anyway.

Finally our table was served. By then I was getting hungry, so I cut
off a nice big piece of chicken, put it in my mouth, started to chew
-- and realized that under that lovely warm sauce, the chicken was
raw. Not just undercooked, but totally raw. It was obvious that
somehow the chicken breast fillet had been colorfully spiced and
carefully laid on the plate while still raw, and the sauce had been
ladled over the raw meat. I checked with the other people at the
table and their chicken was raw as well.

I called the waitress over and told her that the chicken wasn't
cooked. She misunderstood and started to tell me that they couldn't
customize how much time each person's chicken was cooked, that each
fillet was not cooked separately but that multiple fillets were
cooked together in batches, and ...

I interrupted her and told her that wasn't what I meant -- that what I
meant was, the chicken was raw. Not cooked at all. Finally she took a
look at my chicken, then quickly whisked away everyone's plate.

Eventually we did get our chicken, and it was as good as promised, but
the whole meal was kind of spoiled with the aftertaste of that
unexpectedly raw chicken.

Terrel
--
Spamblocker in address. If you must reply by e-mail,
remove the last three letters of the alphabet and .invalid

Nancy Young > wrote:
> []
> Even cities have bars called roadhouses, you'd get a beer and
> some food. I'd be willing to bet if someone was to research the
> word, it would turn out to be historical. A place where travelers
> could get a room and some grub.
>
Not to be confused with a rodehouse, where travelers could get a room and
some crabs.

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

wrote:

> In rec.food.cooking, Cookie Cutter > wrote:
>
>
>>Yeah. What is a roadhouse. Texas never had anything called a
>>"roadhouse." Until now. What is a "roadhouse" and anybody know where
>>that term came from?
>
>
> My impression of a roadhouse is a rundown bar/grill on a US highway, from
> the after WWII/before interstate highways days. Populated by local
> layabouts, drinking long-neck local beer, and adventurous types driving
> to distant cities in their new '46 Chevys. A couple of Indian
> motorcycles parked out front completes the scene.
>
> Am I close?
>

I'm in your camp and the dictionary supports the location. However, I
seem to remember hearing the term used historically from England and
well before WWII. So, while the dating might be different, the concept
is the same.


jim

"Nancy Young" > wrote in message
...
> Cookie Cutter wrote:
> >
> > Monroe, of course... wrote:
> >
> > > .. . .
> > > These Faux Tex joints are a dime a dozen nowadays. . . .
> >
> > Yeah. What is a roadhouse. Texas never had anything called a
> > "roadhouse." Until now. What is a "roadhouse" and anybody know where
> > that term came from?
>
> Even cities have bars called roadhouses, you'd get a beer and
> some food. I'd be willing to bet if someone was to research the
> word, it would turn out to be historical. A place where travelers
> could get a room and some grub.
>
> nancy

That may be true Nancy but here in Texas they're called "ice houses".

_________
ht_redneck

In article >, Cookie Cutter
> wrote:


> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?

My online dictionary says:


road€house (rÅd2hous1) n. 1. An inn, a restaurant, or a nightclub located
on a road outside a town or city.


The picture of the Texas Roadhouse mentioned in the post is located in a
shopping center!

--
Dan Abel
Sonoma State University
AIS

In article >, Cookie Cutter
> wrote:

> Monroe, of course... wrote:
> > .. . .
> > These Faux Tex joints are a dime a dozen nowadays. . . .
>
> Yeah. What is a roadhouse. Texas never had anything called a
> "roadhouse." Until now. What is a "roadhouse" and anybody know where
> that term came from?
>
From the Doors song,of course, silly!
FWIW-the first place I ever saw the antiques and crap on the walls and
what became the FauxTex 'fong shooey' was TGIFridays in Dallas - an
eyesore ahead of its time.

monroe(let it roll baby roll)

On Thu, 27 May 2004 19:08:52 GMT, "Tyler Hopper"
> wrote:

>That may be true Nancy but here in Texas they're called "ice houses".

Austin still has a true roadhouse from "back in the days" - The
Broken Spoke.

-sw

On Thu, 27 May 2004 19:08:52 GMT, "Tyler Hopper"
> wrote:

>That may be true Nancy but here in Texas they're called "ice houses".

Austin still has a true roadhouse from "back in the days" - The
Broken Spoke.

-sw

"Monroe, of course..." > wrote:
> []
> FWIW-the first place I ever saw the antiques and crap on the walls and
> what became the FauxTex 'fong shooey' was TGIFridays in Dallas - an
> eyesore ahead of its time.
>
So ya never made it to Tooty's in Kew Gardens (Queens, NY) back in the
50's, I'd guess. Walls and ceiling! Why did you remind me?

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"rms" > wrote in message
...
> Harry Demidavicius wrote:
>
> > As a person who likes their steaks 'blue', I always provide the
> > obligatory warning about sending it back. (...)
>
> I have had good luck getting an actually rare steak by ordering
> it "MOO" or "still trying to get away". Anyway the original
> poster was probably an fired employee trying to get even.

My Dad's friend Jimmy once told our server to "light a match under it's ass
and throw it on a plate".

He got the rarest steak I've seen that wasn't steak tar tar.


>
> The worst transgression I have ever experienced at a restaurant
> was after ordering the "swordfish special" at the Landmark on
> Chincoteague Island. The large group I was part of must have
> looked like a bunch of tourist and therefore prey for the locals
> that have to work two or three jobs during the on season. When
> the special arrived it took about two bites for me to realize
> that my meal was bluefish in a cream sauce. I've eaten a lot of
> bluefish but always gotten it dirt cheap or off the hook free.
> (keep your fingers away from those sharp teeth) I didn't
> say anything but have never gone back and warned others away.
>
> The transgressors are probably gone by now so I might give them a
> second chance were I to pass that way again. rms

As a family that travels alot, we've eaten out a lot. It's hard to pick just
one thing! One that does stand out in recent memory....I had ordered a
steak, medium. The waitress emphasized "that will be a dark pink, almost
red, center." I said, yes, that was perfect. She brought me a steak that had
not the slightest red, pink or any other color in the red family, to it. It
was at best medium well, if not well done. I sent it back. They cooked it a
bit longer, and brought it back to me! I laughed, and said that the "chef"
must be confused...you can't uncook an overcooked steak by putting it back
on the grill! The manager was at a loss for words trying to explain. I heard
everything from "training a new chef" to "busy night", which I pleasantly
reminded him was not my problem. I finally did get a properly cooked steak,
with the manager in the kitchen overseeing it's preparation.

kimberly

> wrote:
>My impression of a roadhouse is a rundown bar/grill on a US highway, from
>the after WWII/before interstate highways days. Populated by local
>layabouts, drinking long-neck local beer, and adventurous types driving
>to distant cities in their new '46 Chevys. A couple of Indian
>motorcycles parked out front completes the scene.

My grandpa ran that place outside Sioux City Iowa.

I learned to play pool on a bar table he had in his
basement one of the things he kept after he sold and moved
to South Dakota.

I've been to the "Texas Roadhouse". In fact, the exact
TR that the fake Master Chef was at. It's just the
Texan-stereotyped version of Outback. And the steak
isn't as good. But the chili really is good, and so are
the ribs.

--Blair
"But no actual Master Chef would've
allowed himself through the door
without committing suicide."

Dan Abel > wrote:
>If it wasn't in Peoria, I would expect fresh steak. I wouldn't expect a
>big steak, or a tender steak.

Peoria isn't that far from Iowa, and Iowa is still a major
cattle producing state.

I would certainly expect a steak advertised as never frozen
and hand cut to be as advertised, and really tasty.

The fact that the steak was about a quarter of an inch
thick pretty much proves it was hand-cut, and probably off
an unfrozen (if not never frozen) loin, because when meat
is sawed while frozen it comes out a consistent thickness.

Which means "unfrozen and hand-cut" is like "first cold
pressed" or "digital quality". Irrelevant.

--Blair
"Kind of like putting 'Master Chef'
in your own name."

Mr. Wizard > wrote:
>The original posters name is not in the registry of
>Certified Master Chefs.
>Perhaps he is not even a "Master Liar"?

I got a frozen lamb shoulder blade chop says he's the Fry Cook
gone and run out of languages to insult.

--Blair
"So now he's working on professions."

On Sun, 30 May 2004 06:43:14 GMT, Blair P. Houghton > wrote:

>Mr. Wizard > wrote:
>>The original posters name is not in the registry of
>>Certified Master Chefs.
>>Perhaps he is not even a "Master Liar"?
>
>I got a frozen lamb shoulder blade chop says he's the Fry Cook
>gone and run out of languages to insult.
>

Or maybe he's just a young thing...

Master: A title given to a boy or young man.
'Miss' is used for young girls and unmarried women.

www.nsw.nationaltrust.org.au/ida/glossary.html

Mike Van Pelt > wrote:

> I have since laid down the law: No I Will Not Enter A Sizzler.
> If You Must Go There Take Me Home First.

The Sizzler chain went Chapter 11 a few years ago. Here on the east
coast, all the Sizzler restaurants were closed when they went bankrupt
and I had assumed they all closed nationwide, but when I went to Provo,
Utah a few months ago to do some consulting, I found a Sizzler. If you
have ever been to Provo before, you know they pretty much roll up the
sidewalk after about 7:00pm on Sundays. I was really hungry that Sunday
night and I didn't know the area well so when I saw that Sizzler, my
curosity and hunger compelled me to eat dinner there.

It wasn't bad. I ordered one of the larger steaks. It came with a
baked potato and that salad bar. The service was fine. The salad bar
was okay. Not great, but more than edible. The steak arrived after
about ten minutes and it was decent and it was cooked slightly pink
the way I ordered it. The baked potato was the standard aluminum foil
wrapped steamed spud, but it too was okay. Not the best meal I had
when I was in Provo that week, by a longshot, but it was reasonably
tasty and the waitstaff had enough sense to leave me alone while I
sat and ate and read a local newspaper.

Mr. Wizard > wrote:

> "Mike Van Pelt" > wrote in message
> ...
>> In article >, rms > wrote:
> snip
>>
>> The real worst one was at a brand new Hungry Hunter on its
>> opening day: ,,,,,,,,,,,,,,,snip
>>
> There is one more commandment that Moses didn't
> think was important enough to include, never the less.....
> 11: Thou shalt not enter a restaurant before the thirtieth day,
> and he who enters on the first day must be stoned, or sumpthin'

Fortunately, I have never been one to take all Ten (or eleven) Commandments on
face value. Once when some friends and I were down in Center City Philadelphia
during our lunch break one day, we walked by the Hard Rock Cafe that was about
to open for business. An employee walked up to us while we were waiting to cross
the street and she asked if we would be willing to be guinea pigs so the newly
hired wait staff could get practice in on serving people and taking their orders.
We all agreed and we each had a great lunch and it cost us absolutely nothing.

wrote:
>
> Mike Van Pelt > wrote:
>
> > I have since laid down the law: No I Will Not Enter A Sizzler.
> > If You Must Go There Take Me Home First.
>
> The Sizzler chain went Chapter 11 a few years ago. Here on the east
> coast, all the Sizzler restaurants were closed when they went bankrupt
> and I had assumed they all closed nationwide, but when I went to Provo,
> Utah a few months ago to do some consulting, I found a Sizzler. If you
> have ever been to Provo before, you know they pretty much roll up the
> sidewalk after about 7:00pm on Sundays. I was really hungry that Sunday
> night and I didn't know the area well so when I saw that Sizzler, my
> curosity and hunger compelled me to eat dinner there.
>
>
There were two 'Sizzlers' here in ABQ, but now there is only one. Had no
idea the chain went bankrupt.

In article >, wrote:

> The Sizzler chain went Chapter 11 a few years ago. Here on the east
> coast, all the Sizzler restaurants were closed when they went bankrupt
> and I had assumed they all closed nationwide, but when I went to Provo,
> Utah a few months ago to do some consulting, I found a Sizzler.

Not all of the Sizzlers on the East Coast were closed. There's one about
4 miles away from me on Long Island. I haven't been there for at least
10 years, but they're definitely still open.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Scott wrote:

> In article >, wrote:
>
>
>>The Sizzler chain went Chapter 11 a few years ago. Here on the east
>>coast, all the Sizzler restaurants were closed when they went bankrupt
>>and I had assumed they all closed nationwide, but when I went to Provo,
>>Utah a few months ago to do some consulting, I found a Sizzler.
>
>
> Not all of the Sizzlers on the East Coast were closed. There's one about
> 4 miles away from me on Long Island. I haven't been there for at least
> 10 years, but they're definitely still open.
>

And there is at one I see regularly in San Diego.


jim

"Sue" > wrote in message thlink.net>...
> "Master Chef Richard Campbell" > wrote in
> message . ..
> > Hi all,
> >
> >
> > Tonight I went to the East Peoria Texas Roadhouse with my wife, child, and
> > in-laws. I ordered a T-bone rare; I told my waitress "That I meant
> 'RARE.'"
> > Our dinners arrived and my steak was on the far side of med well almost
> > well. It was a skimpy 1/4" thick and looked to have been cooked only one
> > side. I sent it back and then received a steak cooked to the proper
> doneness
> > of rare. But the filet side of the steak was about the size of walnut and
> it
> > was about 1" thick. The tail of the second steak was all fat and gristle,
> at
> > least a 1/5 of the steak went into trash. The rest of my party had already
> > finished their meals and I need to eat it. If I had been alone or just my
> > wife I would have sent it back again.
> >
>
> Never cop an attitude with your food server("I told my waitress that I meant
> RARE") and never send food back to the kitchen.
> Either course of action is likely to get you someone else's DNA in your food
> or your steak can "accidently" hit the floor before being served.

I've been broiling for 4 years at Lonestar steakhouse, And never once
have I shared my dna with anyone elses food, nor have I purposely let
a steak hit the floor.
It's a pain in the ass when steaks come back refired, and even more of
a pain in the ass when they come back OD'd..And 9 times out of 10, for
me personally, its a bunch of bullshit, the steak is exactly what the
companys spec is, the server did a shitty job explaining our temps,
not all steakhouses have the exact same definitions for their temps.
But no matter how busy I am, how bad Im getting worked, I won't ever
do anything disgusting to peoples food. That's something I take really
seriously.
I get paid to satisfy people, and thats what I like to think I do.

"Joe" > wrote in message
om
> "Sue" > wrote in message
> thlink.net>...
>> "Master Chef Richard Campbell" >
>> wrote in
>> message . ..
>>> Hi all,
>>>
>>>
>>> Tonight I went to the East Peoria Texas Roadhouse with my wife,
>>> child, and
>>> in-laws. I ordered a T-bone rare; I told my waitress "That I meant
>> 'RARE.'"
>>> Our dinners arrived and my steak was on the far side of med well
>>> almost
>>> well. It was a skimpy 1/4" thick and looked to have been cooked
>>> only one
>>> side. I sent it back and then received a steak cooked to the proper
>> doneness
>>> of rare. But the filet side of the steak was about the size of
>>> walnut and
>> it
>>> was about 1" thick. The tail of the second steak was all fat and
>>> gristle,
>> at
>>> least a 1/5 of the steak went into trash. The rest of my party had
>>> already
>>> finished their meals and I need to eat it. If I had been alone or
>>> just my
>>> wife I would have sent it back again.
>>>
>>
>> Never cop an attitude with your food server("I told my waitress that
>> I meant
>> RARE") and never send food back to the kitchen.
>> Either course of action is likely to get you someone else's DNA in
>> your food
>> or your steak can "accidently" hit the floor before being served.
>
> I've been broiling for 4 years at Lonestar steakhouse, And never once
> have I shared my dna with anyone elses food, nor have I purposely let
> a steak hit the floor.
> It's a pain in the ass when steaks come back refired, and even more of
> a pain in the ass when they come back OD'd..And 9 times out of 10, for
> me personally, its a bunch of bullshit, the steak is exactly what the
> companys spec is, the server did a shitty job explaining our temps,
> not all steakhouses have the exact same definitions for their temps.
> But no matter how busy I am, how bad Im getting worked, I won't ever
> do anything disgusting to peoples food. That's something I take really
> seriously.
> I get paid to satisfy people, and thats what I like to think I do.

Amen. Most food pros I know have too much respect for the food and their
craft to do something like that, regardless of the client being an asshole.

JD

"Joe" > wrote in message
om...
> "Sue" > wrote in message
thlink.net>...
> > "Master Chef Richard Campbell" > wrote in
> > message . ..
> > > Hi all,
> > >
> > >
> > > Tonight I went to the East Peoria Texas Roadhouse with my wife, child,
and
> > > in-laws. I ordered a T-bone rare; I told my waitress "That I meant
> > 'RARE.'"
> > > Our dinners arrived and my steak was on the far side of med well
almost
> > > well. It was a skimpy 1/4" thick and looked to have been cooked only
one
> > > side. I sent it back and then received a steak cooked to the proper
> > doneness
> > > of rare. But the filet side of the steak was about the size of walnut
and
> > it
> > > was about 1" thick. The tail of the second steak was all fat and
gristle,
> > at
> > > least a 1/5 of the steak went into trash. The rest of my party had
already
> > > finished their meals and I need to eat it. If I had been alone or just
my
> > > wife I would have sent it back again.
> > >
> >
> > Never cop an attitude with your food server("I told my waitress that I
meant
> > RARE") and never send food back to the kitchen.
> > Either course of action is likely to get you someone else's DNA in your
food
> > or your steak can "accidently" hit the floor before being served.
>
> I've been broiling for 4 years at Lonestar steakhouse, And never once
> have I shared my dna with anyone elses food, nor have I purposely let
> a steak hit the floor.
> It's a pain in the ass when steaks come back refired, and even more of
> a pain in the ass when they come back OD'd..And 9 times out of 10, for
> me personally, its a bunch of bullshit, the steak is exactly what the
> companys spec is, the server did a shitty job explaining our temps,
> not all steakhouses have the exact same definitions for their temps.
> But no matter how busy I am, how bad Im getting worked, I won't ever
> do anything disgusting to peoples food. That's something I take really
> seriously.
> I get paid to satisfy people, and thats what I like to think I do.

I appreciate your message. I like to think that vast majority of cooks/chefs
are like you - overworked and ****ed off sometimes, but devoted to your
profession. I think this "spitting in food" business falls into the urban
legend category. Sure it has happened once in a while but is still very
rare. Unfortunately there are paranoid people who always think the worst.

Keep up the good work!!


--
Peter Aitken

Remove the crap from my email address before using.