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Started By
Message
re: What to order at red lobster?
Posted on 1/26/13 at 12:09 pm to Mike da Tigah
Posted on 1/26/13 at 12:09 pm to Mike da Tigah
quote:
Cutting veg is not prepping everything, is not a saucier making sauces from scratch, making stock, etc.
Do I need to remind you of where YOU actually said that most local places don't even do this either because it's not that practical?
I'm going get lunch and then I'll link your post saying that
0
Posted on 1/26/13 at 12:15 pm to 4LSU2
quote:
I've eaten many a meal at the Andy's in Crossett in my day.
Used to love their ham & cheese sandwich and biscuits & gravy. It was more like home cooked fast food.
quote:
I've walked a many a mile in the Felsenthal Refuge around Pine Island all the way up to the Saline River.
It's beautiful there and used to be good hunting.
Not too long ago, we drove down the boat ramp on the Union County side of the Ouachita River where the "Old Beer Joint" was eons ago. Felsenthal has done a lot with that area, but it's much different from when I was a kid & we'd get a keg and light a fire. I don't think that would go over well, now.
We used to stay at a friend's camp on the Saline many weekends during the summer and fish. Always had the best time.
This post was edited on 1/26/13 at 12:21 pm
Posted on 1/26/13 at 12:16 pm to Powerman
quote:
quote: Cutting veg is not prepping everything Of course not But you outright denying that it happens just shows how much of an insufferable count you actually are
Mouton
quote:
They actually prep all of their food for the day each morning including cutting fresh vegetables.
quote:
You don't have the foggiest idea of what goes on inside of those kitchens other than the fake imaginary shite that you constantly spew out when you're doing your usual martyr shite.
I know a frick ton more about what goes on in kitchens than the Olive Garden guy I can fricking promise you that. But then I also know the difference between a scone and a fricking biscuit.
This post was edited on 1/26/13 at 12:17 pm
Posted on 1/26/13 at 12:19 pm to Arkla Missy
quote:stop it right damyum now... making me want to go back to union parish..
Arkla Missy
eta; know several from crossett..
This post was edited on 1/26/13 at 12:29 pm
Posted on 1/26/13 at 12:24 pm to Ole Geauxt
quote:
Ole Geauxt
quote:
stop it right damyum now... making me want to go back to union parish..
I know, I miss it, too. Union Parish... Wow, we were close!
eta: bet we know some of the same folks! Ha ha
This post was edited on 1/26/13 at 12:33 pm
Posted on 1/26/13 at 12:31 pm to Arkla Missy
Is there a new F&DB romance brewing? 
Posted on 1/26/13 at 12:45 pm to 4LSU2
Posted on 1/26/13 at 12:45 pm to Mike da Tigah
They do prep their food each morning and cook to order. Their food isn't precooked and frozen then reheated like people here try to imply. Of course their food isn't completely from scratch down to homemade stocks prepared daily dumbass.
Posted on 1/26/13 at 12:48 pm to Mike da Tigah
quote:
But then I also know the difference between a scone and a fricking biscuit.
Who gives a frick ?!?
Posted on 1/26/13 at 12:55 pm to Arkla Missy
the ones you know,, i probly know their parents..
i cant make up my mind wfdt, totinos pizza or red lobster?
i cant make up my mind wfdt, totinos pizza or red lobster?
Posted on 1/26/13 at 12:57 pm to mouton
quote:
quote:
But then I also know the difference between a scone and a fricking biscuit.
Who gives a frick ?!?
Pastry chefs, people who cook, love, and enjoy scones?
Apparently neither you nor powerman do, nor know that you should know the difference and expect to be taken the least bit serious in your epicurean prowess.
What's the difference in pork and chicken? Both are meat.
Silly people.
Posted on 1/26/13 at 1:07 pm to Mike da Tigah
I've read your threads in the past and you are a pretentious fricking know it all. What a jackass! You just felt the need to throw out something about a scone? Are you insecure or something?
Posted on 1/26/13 at 1:07 pm to Ole Geauxt
quote:
Ole Geauxt
quote:
the ones you know,, i probly know their parents..
I'd be willing to bet we're closer in age that what you prolly think.quote:
i cant make up my mind wfdt, totinos pizza or red lobster?
Well, I'm partial to Tostinos pizza bites, and after reading that thread the other day, picked up a couple of bags at the grocery store. I've almost gone through one, already, so cheese biscuits & beer from Red Lobster sounds good to me. Might even break down and order some crab legs.
Posted on 1/26/13 at 1:09 pm to mouton
quote:
I've read your threads in the past and you are a pretentious fricking know it all. What a jackass! You just felt the need to throw out something about a scone? Are you insecure or something?
That was for Powerman. He knows what I'm talking about.
Posted on 1/26/13 at 1:12 pm to Arkla Missy
hmmmmmm,,,we need to discuss co acquaintances and which century they're from..
sorry mike, yall can get on arguing about f ing catheads and f ing scones..
sorry mike, yall can get on arguing about f ing catheads and f ing scones..
This post was edited on 1/26/13 at 1:17 pm
Posted on 1/26/13 at 1:13 pm to TheIndulger
bisque. so rich
Posted on 1/27/13 at 6:42 pm to LSUsCRYSTALball
The bisque actually comes in frozen per made. Lol.
Posted on 1/27/13 at 7:10 pm to mouton
So what all comes in frozen? What that they do great is fresh? I'm just curious since you seem to know more than most about the place. In a popular selling entree where do the ingredients come from, freezer or fresh prep??
Posted on 1/27/13 at 7:27 pm to GoCrazyAuburn
FYI, I saw Red Lobster cheddar biscuit mix at Sam's.
I've never eaten at Red Lobster, are those biscuits really that good?
I've never eaten at Red Lobster, are those biscuits really that good?
This post was edited on 1/27/13 at 7:30 pm
Posted on 1/27/13 at 8:21 pm to brbengalgal
I don't honestly get all the fuss.
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