Get the JD Marinated Roast Beef Drape Pussy Silders

i ordered the grilled salmon with langostino lobster sauce last night at fridays and it was not good the salmon was burnt, and had that carbon build up taste like the grill grates had not been cleaned in about a month. the sauce was supposed to be a garlic alfredo with cremini mushrooms, but instead it tasted like some frozen crawfish tails heated up in a pan with some unseasoned cream, in fact i'm pretty sure it was crawfish and not langostine i actually complained, which i won't do unless something is really bad. the waitress was great though, and brought me the jack daniels chicken that i was going to originaly order, which was respectable. its nice to see a waitress that really seemed to care, and did her best to fix things,so she still walked out with around 25%.

The service in places like Chili's or Friday's is usually surprisingly good. I try to stick to stuff that they'll do well, a burger, chicken, ribs, nothing too off the charts, and never pasta! LOL

My daughter tried a new place called Bahama Breeze in New Jersey after some Christmas shopping. She ordered the pan-seared salmon and said it was very good, and the drinks were huge and inexpensive. What more could you ask for?

i usaually try to follow the same advice, but i'm a sucker for pictures, and i got tricked. this is what i ordered was advertized as:

Not just you, FF, but probably millions of consumers, generally speaking.

I don't want to stray too much OT, but this is a pet peeve of mine: When we see commercials or print advertisements, food always looks so enticing but rarely (if ever) looks like that on our plate.

The reason?

All companies employ a Food Stylist when preparing their ads. It doesn't matter if it's a McDonald's burger or a fancy Thanksgiving turkey, if it's gonna be photographed or filmed, it's gonna be slaved over, minutely adjusted, primped and preened until it looks like a too-perfect, idealized conception that real life can never equal.

And those Food Stylists make pretty damn good money, too.

I understand there is some sort of law that says, for example, if you are advertising a burger with lettuce, tomato and ketchup in your ad, then what is pictured must actually be a burger with lettuce, tomato and ketchup - no plastic veggies, no acrylic paint standing in for the ketchup, etc. But, of course, there's no law against using super-perfect versions of the ingredients, and presenting them in a super-perfect manner. Hence, the job of the Food Stylist.

An aside: Y'know, I'm not sure about the law regarding print ads, because I seem to remember many years ago that if you saw a photo of someone holding up a spoonful of cereal and milk, chances are that the milk was Elmer's Glue! (Of course, the laws could have changed over the years.)

Anyway, that's my rant for today. Sorry for the thread drift.


Signor V.

Yes, a food stylist will paw through a bushel of strawberries to find two perfect ones for an ad. Years ago, SV, the ice cream in print ads or pictures of sundaes in menus were plastic, because the ice cream melted under the lights.

Stick to your ribs good.

Absolutely right - as a matter of fact, you just jarred a memory:

In the early days of Johnny Carson's tenure on the Tonight Show, some commercials were done live for the sponsors' products. Ed McMahon was doing an ice cream plug and holding a cone topped with what was purported to be ice cream. After he finished his spiel, Carson walked over to him and suggested that since the ice cream looked so delicious, he (Ed McMahon) should feel free to indulge himself right then and there on live TV. Ed balked. Carson persisted. Ed then had to admit that it wasn't ice cream after all... it was lard! The real stuff, of course, would have liquified under the hot studio lights. (I think a kinescope of this incident still exists somewhere!)

And SC - stick to my ribs?? I'll have you know I'm held together with only the finest duct tape and beer. No glue for me!


Signor V.

I was on the road with a colleague this morning, and on our way back to the office we decided to stop for lunch at Fuddruckers. I ordered the 1/3 lb. burger with bacon and cheese and topped it with lettuce, onion and banana peppers. Hadn't stopped at Fuddruckers in about two years, but I'm ready to go back tomorrow.

I LOVE Fuddrucker's! Sadly, they closed all of them near me.

That chain was great. But stupid me, I could never go there without making at least one puerile FudgePacker joke .

i'm in love with bannana peppers, peperoncinni, and cherry peppers. within the last year or two i have noticed a real increase in heartburn/indigestion from such things. i'm not talking mild discomfort either, but more like wake up at 3am in agony and not be able to get back to sleep. i'm thinking the vinegar brine also has alot to do with it. i guess the easy answer would be to just cut down, but i'm pretty stubborn. when/if did some of you oldtimers (pizzaman ) notice an increase in heartburn? also, teriyaki marinaded pork chops tonight, bone-in porterhouse style cuts, some of the best i've done!

That's nothing to take lightly, FF. You may have an ulcer. Definitely get it checked out with a doctor.

Acid Reflux is terrible - I have to take an OTC pill once a day or I can't sleep. Hey, FF - SC is right... get it checked out soon. It's not going to get better as you age - if anything it will get worse.

my mom has had terrible acid reflux for years now, been on all kinds of prescriptions. i wonder if it can be hereditary? maybe i should get it checked out, but you know us young guys, we put that kind of shit off! young, dumb, and full of cum

Indigestion, heartburn , acid reflux have never been a problem for me. I guess I'm lucky.

You sure are! I was immune until I reached my thirties and then all hell broke loose. Now, if I just walk past a Mexican restaurant I breathe and fart fire.

You really should see a doctor about this, SC.


Signor V.

FF, it can turn into something serious, so you should get it checked out. It's easy enough to manage. I have Tums on my nightstand, which I use on many an occasion.

I made porkchops the other night. They were center-cut and thin, so I marinated them in soy sauce, water, sherry, garlic powder and a splash ketchup. Then my husband grilled them quickly and they were deeeeeelicious.

Sc you ever try Beano?

I've been taking stuff as well for acid reflux this time of the yeat is stressful

FF - Well jerk off that will will relieve ya a little bit like I've said sit on your hands till they go numb and then when you jerk off it feels like a stranger is doing it that my friend is called "The Stranger" I'm sure alotta mobsters in the Federal Pen do that so their not full of cum on the taxpayers time the inmates are given condoms to jerkoff into

When I was a little kid I remember my grandmom stayed with us for 3 months or so... She use to fart so loud I could hear the fart from the other room or if I was upstairs. I remember one time she farted in the kitchen and me and my hrother were laughing but because she was deaf and had many conditions she didn't seem to notice...

Wife made a delicious chicken and sweetcorn chowder last night, with loads of fresh crusty bread to dip. Very nice!!

Baked a ham tonight, made some mashed potatoes. a cucumber salad and fresh rye bread from the local bakery. Yum.

pasta tossed with sauteed hot italian sausage, brocolli, garlic and oil. i'm sure that a fair amount of crushed red pepper will also make its way into the dish not sure what kind of pasta to use, i thought we had rigatoni but we don't. its now between mini penne(too small imo), bowtie, or tri color rotini. i'm leaning towards the rotini. one thing that i have been doing as of late with regards to brocolli is using the stalks more. i'm not talking about the bottoms, but the sections closer to the florets. i simply slice them very thin, and add them to the sautee, much better than having them boiled imo!

tried my hand at my version of homemade chorizo, not traditional, but my own spin. i took some ground pork, and added my spices. sea salt/cracked pepper, a pinch of oregano, pinch of sugar, garlic powder, cayenne pepper, and plenty of smoked paprika and ground chiptole powder. a little veg oil to help marry the flavors, and a swirl of honey to help balance out the smokiness and heat. it tuned out damn good, and it would be kicked up to the next level if it was grilled over some hardwood charcoal, rather than done inside on a grill pan. another improvement would be to use a more rustic, coarse grind of pork, as opposed to the generic supermarket grind, but that can be easily changed. i've never made any type of sausage before, and this batch came out great! there is still about half left in the fridge, and i only expect it to get better after sitting overnight, giving the flavors a chance to really come together!

a great simple pasta dish i made tonight! cavatelli with butter, fresh thyme, and cracked black pepper, amazing! out of all the simple pasta dishes i've tried over the last few years, this one takes the cake!!

My wife makes an amaazing cavatelli dish with sauteed broccoli in garlic and oil. Sometimes when I'm at the supermarket, I'll pick up a few packages of cavatelli and a couple of pounds of broccoli crowns, and hope she gets the hint.

Heading to the Amish market for lunch today to treat a couple of hard working colleagues to lunch. I was there earlier in the week and the men substituted their black hats for Notre Dame caps, which they told me they'll wear up to the championship game. They know how to keep me coming back.

Take them home and accidentally sort of dump them in her lap and then start rubbing your belly and saying how hungry you are?? I do that as well