Orange Julius aren’t served by an orange colored guy named Julius.
Their sign would indicate that, but the origin of the wings is from the city of Buffalo. That said, if the wings are not from Buffalo, are they only “sparkling” wings?
They used to be Buffalo Wild Wings & Weck, but they shortened their name after they stopped serving beef on weck.
Yeah, I remember when they were first around here back in the early 2000s (?), everybody called them BW3’s, even though they didn’t sell the beef-on-weck. Not sure the last time I heard anyone refer to BW3’s – just “B Dubs” now.
Steak and Shake. No steak, although the owner used to walk the aisles showing people the cuts of meat used for their hotdogs.
Don’t get me started on the Brown Derby.
Jack in the Box doesn’t serve Jack.
(quotes from Wikipedia)
I once went to a Steak and Shake after a Grateful Dead show, needless to say I had a huge case of the munchies and wanted a few burgers and a chocolate shake… The were fucking out of ice cream… so No Steak or Shake.
I think it’s like how you’ll sometimes see Ranch labeled as “House Sauce” despite it clearly being Ranch. Maybe there’s some law out there that Buffalo Sauce has a specific mixture and if you deviate from that you can no longer call it Buffalo Sauce.
I know Boneless Buffalo Wings are sometimes called Buffalo Wyngz because they don’t have actual wing-meat.
As for Chili’s, it is available as off-menu since I only order chili-cheese fries from them.
I’m reasonably certain that’s not the case. I mean, you go to Buffalo, and they don’t call it “Buffalo wing sauce” or “Buffalo sauce” or anything like that. You just say how hot you want it. Buffalo Wild Wing’s Mild, Medium, or Hot are all basic “Buffalo wing sauces.” Looking at their menu, they do even seem to have an “Original Buffalo” sauce, but I always ordered just “hot” or “wild” (their extra hot Buffalo-style sauce.)
The term “Buffalo wings” was in common usage way before Buffalo Wild Wings existed. I don’t particularly like BWW’s wings; the best chain restaurant wings were at the old Ground Round chain.
I still do pretty much exclusively. No one has ever not known what I’m talking about. That said, my cohort are all old enough to remember when OG BW3 was on campus.
There is a Mediterranean chain called Roti that serves neither the bread roti or the curry dish roti.I watched the place get built in the parking lot of a former job and was looking forward to the curry. The tasteless falafel and insipid shawarma were a cruel disappointment.
By “campus”, do you mean Columbus, Ohio? Because that’s the only place I saw a BW3 in the '80s. (Which also makes sense; it would be a odd choice of restaurant name in Buffalo.) And it was most definitely “BW3”. I tried the “wild” sauce, the hottest on the menu, so at least back they were not lying about the “weck” and “wild wings”.
I don’t recall anything like that, just different names like “teriyaki”, “mild”, “medium”, “hot”, “wild” ,etc
Anyone mind if we extend the discussion to businesses other than food?
There used to be a company active in the UK called Radio Rentals. They started in 1930 when radios were expensive, large pieces of equipment. Buying a radio to hear BBC broadcasts was a major investment for many people. So their model was that they would let people rent a set for a monthly fee. Later, they rented TVs, VCRs and other household appliances. Radios became so cheap that it didn’t make sense to rent them out. For decades they retained the name Radio Rentals without actually renting out a single radio.
Nothing odd about it. The Buffalo wing places I’ve been to, both in Buffalo and here in Chicago, don’t have anything called “Buffalo sauce” on the menu. It’s typically “mild,” “medium,” or “suicide.”
At any rate, here’s the “Original Buffalo” on their menu:
I don’t recall that sauce, and it’s weird for me to just have a “buffalo sauce” because that tells me nothing about the heat level.
Over here, there’s a chain called Giraffe
Plus of course any pub that serves food, with a name like the White Horse, Red Lion, Bear and Ragged Staff, etc , etc.
Our local Chinese restaurant is China Star. The serve neither.
They don’t even serve their dishes on China.
I don’t know about that - a really greasy batch of wings is pretty good at lubing the way out for gut contents …
I tell you, I am tired of the indifferent meat quality at most places now - ate at an Outback about a month ago [got a coupon for a free steak dinner from my breast surgeon as a ‘congrats for potentially beating cancer, if you can now not get it for 5 years you will be cured kthanksbye’ celebratory gift [my regular oncologist gave me a cookie bouquet!] ] and it was not particularly good - it wasn’t that it was gristly, or over fatty, it was obviously pretenderized [it had a sort of mushy texture that I associate with papayin based tenderizers] and overly marinated.
mrAru and I discussed it, at this point, we are only going to go out to dinner twice a year - our anniversary [31 years as of today, baby!!!] and our mid-birthday 27th of Sept [his birthday is in August, mine is in October, the 27th of Sept is right smack between. Sort of a funky version of my families tradition of having one single birthday party/family reunion in mid summer with a sort of secret santa style of gift exchange.] We went to a great place in Las Vegas called BLT [they also have an amazing $100 Sunday breakfast buffet packed with seafood and free [cheap] champagne.] They have amazing steak at an amazingly high cost - but we figure splurging on the good stuff for 2 special occasions a year beats 12-24 cheap steaks scattered across the year. Honestly, we both love cooking and would prefer to take a leisurely Saturday prepping and cooking an amazing meal at a fraction of the cost of going out for crappy steak.
And our Christmas present from his mum arrived - a case of artichokes =) Just in time for tonight! I have a loaf of bread in baking, just finished baking a apfelkuchen [which in mom’s family was a lightly sweet foccachio type looking bready base with fingerholes sort of gently poked in, dotted with butter, slices of apple, chopped walnuts and cinnamon sugar streusel liberally spread on top and baked. Not what we Americans tend to think of as a coffee cake type ‘cake’. ] Rest of dinner is classic shrimp cocktail [half a pound of 16 count shrimp with basic cocktail sauce] and a pair of inch thick well marbled NY strip steaks, a pair of really nice sized Idaho baking potatoes and an artichoke each [we alternate between lemon/garlic/pepper butter or a nice balsamic olive oil vinaigrette not sure which we will have tonight] Total cost is roughly $75 each.