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Started By
Message
4
Posted on 6/1/22 at 10:56 am to AlxTgr
Meh. I like the taste of the tails
When people wear gloves to a crawfish boil.
When people wear gloves to a crawfish boil.
This post was edited on 6/1/22 at 10:59 am
Posted on 6/1/22 at 10:57 am to LouisianaLady
quote:
Ya know, I love mayo but I always found it interesting they put so much of it on finger sandwich trays since it is a relatively polarizing condiment.
Ever notice sandwich trays never have mustard? Kinda weird.
drives me crazy. they put the mustard in a packet for you but not the mayo.
Posted on 6/1/22 at 10:57 am to Saskwatch
quote:I have butterflied bread before. I hate that so much.
Huge buns or bread on a sandwich, hamburger, hotdog, etc... I want the majority of the sandwich or hamburger to be what's in between the bread/bun.
Posted on 6/1/22 at 11:01 am to Saskwatch
quote:
Huge buns or bread on a sandwich, hamburger, hotdog, etc... I want the majority of the sandwich or hamburger to be what's in between the bread/bun.
Posted on 6/1/22 at 11:21 am to CP3LSU25
quote:
When people wear gloves to a crawfish boil.
Why does what other people do in this regard bother you? It baffles me why someone else would care about this.
Posted on 6/1/22 at 11:22 am to AlxTgr
Getting overcooked fish. Most places that serve salmon ruin it by cooking it to a ridiculously high internal temp that turns the meat to a leather-like texture. If the internal temperature exceeds 130, it’s overcooked.
Another pet peeve is when I order a ribeye, and the cut they bring looks more like a NY strip. The best part of the rib-eye is the cap. Any ribeye without the cap should just be served to NY strip people - they won’t notice the difference.
I also get disappointed in fellow diners whose idea of eating Italian means they are getting pizza from an Italian restaurant, or their idea of eating seafood means they are getting a fried seafood platter. Of course diners should order what they want, but this means most seafood restaurants cater to fatties who do not wish to elevate their palate.
This next one primarily happens outside Louisiana for obvious reasons. When I go to a cocktail bar that claims they serve classic cocktails and no one knows or has ever made a Sazerac. I made the mistake of letting a bartender talk me into having one anyway and the fricker served it in a martini glass. Stupid cocksucker. Do they teach bartenders anything other than pulling a draft beer and pouring shots?
There are simply too many people with an opportunity to elevate their craft who choose not to.
Another pet peeve is when I order a ribeye, and the cut they bring looks more like a NY strip. The best part of the rib-eye is the cap. Any ribeye without the cap should just be served to NY strip people - they won’t notice the difference.
I also get disappointed in fellow diners whose idea of eating Italian means they are getting pizza from an Italian restaurant, or their idea of eating seafood means they are getting a fried seafood platter. Of course diners should order what they want, but this means most seafood restaurants cater to fatties who do not wish to elevate their palate.
This next one primarily happens outside Louisiana for obvious reasons. When I go to a cocktail bar that claims they serve classic cocktails and no one knows or has ever made a Sazerac. I made the mistake of letting a bartender talk me into having one anyway and the fricker served it in a martini glass. Stupid cocksucker. Do they teach bartenders anything other than pulling a draft beer and pouring shots?
There are simply too many people with an opportunity to elevate their craft who choose not to.
Posted on 6/1/22 at 11:24 am to Saskwatch
quote:
Huge buns or bread on a sandwich, hamburger, hotdog, etc... I want the majority of the sandwich or hamburger to be what's in between the bread/bun.
And the opposite, buffalo chicken sandwich I ordered a few weeks ago, the piece of chicken was so much bigger than the bun I was almost full by the time I got to bread
Posted on 6/1/22 at 11:24 am to Willie Stroker
quote:Wow
I also get disappointed in fellow diners whose idea of eating Italian means they are getting pizza from an Italian restaurant, or their idea of eating seafood means they are getting a fried seafood platter. Of course diners should order what they want, but this means most seafood restaurants cater to fatties who do not wish to elevate their palate.
Posted on 6/1/22 at 11:28 am to Willie Stroker
quote:
I also get disappointed in fellow diners whose idea of eating Italian means they are getting pizza from an Italian restaurant, or their idea of eating seafood means they are getting a fried seafood platter.
Oh no! People eating what they want and not what you want them to! THE HORROR!
quote:
Stupid cocksucker
Pot, kettle
Posted on 6/1/22 at 11:34 am to Saskwatch
quote:
Huge buns or bread on a sandwich, hamburger, hotdog, etc... I want the majority of the sandwich or hamburger to be what's in between the bread/bun
In that vein, burger patties that aren't seasoned. Toppings can't cover up a bland burger.
Posted on 6/1/22 at 11:43 am to LouisianaLady
I don't know why sandwich trays don't come plain and you add your own condiment...
Posted on 6/1/22 at 11:43 am to LouisianaLady
quote:
Ever notice sandwich trays never have mustard? Kinda weird.
Most places use a mustard/mayo mix.
Posted on 6/1/22 at 11:47 am to armsdealer
See, the one I got from Rouse's the other day looked to be a mixture (still mostly mayo since it was very pale), but the ones I normally buy at Robert are for sure only mayo.
Posted on 6/1/22 at 11:52 am to AlxTgr
an overcooked hamburger
Posted on 6/1/22 at 11:54 am to AlxTgr
Soggy food from ordering to-go and not having air vents in the container. Canes fries are a great example. Very few restaurants do to-go containers in a way to actually keep the food reasonably close to the quality it’s served in a restaurant
Posted on 6/1/22 at 12:03 pm to AlxTgr
Picky eaters.
Posted on 6/1/22 at 12:12 pm to LouisianaLady
quote:
Ya know, I love mayo but I always found it interesting they put so much of it on finger sandwich trays since it is a relatively polarizing condiment.
Same. I like mayo but I'm sure we've all been in the situation where the office gets the soggy sandwich tray, no condiments but each sandwich is absolutely caked in mayo.
There has to be a better way.
Posted on 6/1/22 at 12:19 pm to AlxTgr
quote:
. I had no idea you could incorporate the sauce in the pasta with some pasta water before seving and get the pasta pre coated.
You never Molto Mario, bro?
Posted on 6/1/22 at 12:28 pm to AlxTgr
quote:
I'll never understand tail on shrimp in any dish you're not eating with your hands.
Agree.
The salad you get with a meal being on a plate so small its impossible to mix the salad without dumping it off the plate.
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