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Started By
Message
re: FYI endless skrimp at Red Lobster is back and has secret dishes
Posted on 9/13/17 at 11:19 pm to DavidTheGnome
Posted on 9/13/17 at 11:19 pm to DavidTheGnome
Place is so trashy...but every few years I stop by there and get some scrimp and biscuits...
then I see all the people there and I'm reminded why don't go there. I enjoy my scrimp tho
then I see all the people there and I'm reminded why don't go there. I enjoy my scrimp tho
1
Posted on 9/13/17 at 11:22 pm to little billy
Probably 60 counts or smaller, and more feces than meat on those things.
Posted on 9/13/17 at 11:23 pm to Pecker
quote:
Place is so trashy...but every few years I stop by there and get some scrimp and biscuits...
then I see all the people there and I'm reminded why don't go there. I enjoy my scrimp tho
Just buy the biscuit mix, and make them at home. Biscuit dough also freezes well. That way, you can avoid the subpar seafood.
This post was edited on 9/13/17 at 11:24 pm
Posted on 9/13/17 at 11:24 pm to Burt Reynolds
quote:
Why is seafood bad just because it's from china?
Shrimp gets is flav from culcha. Asians can't rap for shite and they blame their small penises on the pool being cold.
So,
Gulf Shrimp>Chinese Shrimp
Posted on 9/13/17 at 11:26 pm to CCTider
quote:
Just buy the biscuit mix, and make them at home. Biscuit dough also freezes well. That way, you can avoid the subpar seafood.
I didn't work as hard as I did in school so I could spend my late 20's making red lobster biscuits from scratch at home
Posted on 9/13/17 at 11:29 pm to jim712
quote:
The one in BR is one of the worst restaurants I've ever been to.
quote:
Besides what idiot in south Louisiana goes to RL for seafood?
quote:
jim712
Baton Rouge
??? Did you go for the steak?
Posted on 9/13/17 at 11:30 pm to Pecker
Lol. It takes two minutes. I've already made close to six figures so far this year, and I still enjoy cooking occasionally. Having money or working hard doesn't mean anything. I'd much rather cook them and avoid ever having to go to a Red Lobster again.
Though there are much better biscuit recipes out there.
Though there are much better biscuit recipes out there.
This post was edited on 9/13/17 at 11:32 pm
Posted on 9/13/17 at 11:38 pm to CCTider
quote:
I've already made close to six figures so far this year
To the OP, obviously the management at Red Lobster watched Forrest Gump too many times-
Posted on 9/13/17 at 11:42 pm to soccerfüt
Saying I worked too hard to cook my own food is just a cop out. You either enjoy cooking or you don't. It really doesn't matter either way. But it just Congress across as pretentious to say I'm too important to cook.
Posted on 9/13/17 at 11:43 pm to CCTider
quote:
takes two minutes. I've already made close to six figures so far this year, and I still enjoy cooking occasionally
fig
Posted on 9/13/17 at 11:50 pm to DavidTheGnome
I know everyone hates Red Lobster but frick it. It's endless shrimp. I'm going.
Posted on 9/13/17 at 11:51 pm to CCTider
quote:You took the Wittenbergs right out of my moth.
But it just Congress across as pretentious to say I'm too important to cook.
Posted on 9/14/17 at 12:12 am to soccerfüt
Lol. I fricking hate my phone's keyboard sometimes.
Posted on 9/14/17 at 12:13 am to DavidTheGnome
They should call it endless fat poor people.
Posted on 9/14/17 at 12:13 am to DavidTheGnome
Red Lobster hates recreational fisherman so FCK them and their "Nashville Shrimp".
Posted on 9/14/17 at 1:08 am to DavidTheGnome
The photo clinched it.
Posted on 9/14/17 at 6:33 am to DavidTheGnome
Red Lobster is trashy AF!
Posted on 9/14/17 at 6:38 am to DavidTheGnome
quote:
This year Jonathan set a new record of 165 shrimp consumed during dinner!
Judging by their profiles I'd say Jonathan ordered 165 shrimp - eating them all not so much.
Posted on 9/14/17 at 6:51 am to DavidTheGnome
quote:
They include: Cape Cod Kettle Chip-Crusted Shrimp, Panko-Crusted Red Shrimp, Coconut Bites, Popcorn Shrimp, and Garlic-Grilled Shrimp Skewers.
yesPosted on 9/14/17 at 6:53 am to DavidTheGnome
I got the drizzling shits just reading that..
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