Duck.
I don’t care if it’s orange, or if it’s in Chinese food, or however you’ve prepared it.
Duck is just greasy chicken with a gamey aftertaste.
Mexican food prepared in San Antonio, TX. It’s fine. Nothing to write home about.
That’s where I am on the Chik-Fil-A sandwich. As far as fast food chains go, they’re very good, and it’s only within the last few years that other franchises have started to compete with them. I personally don’t think their success is out of proportion to the actual quality of both the food and the dining experience they provide. The restaurant is clean, you won’t spend a lot of time waiting at the drive through, even with such long lines, the employees are polite, they rarely make errors, and the food is both tasty and reasonably priced. The only negative I can see is the owner’s political leanings.
I don’t care for their spicy chicken sandwiches though. They’re not horrible, but I’d rather go to Popeye’s. Though the quality at Popeye’s is hit or miss.
That seems like a rather broad brush. In my experience San Antonio has a wide range of Mexican food on offer, from bog standard to exceptional. Of course, so do most cities in the West, is that what you’re saying? It’s got the typical range?
Krispy Kreme set up three places in the Boston area – one at the base of the Prudential Tower, one in Everett, and one in Saugus. All of them featured the “you can see them being made” conveyor belt. I think they lasted about a year. To much competition, I expect, from the ubiquitous Dunkin’ Donuts. Plus they’re even sweeter and fattier than Boston’s doughnuts. The one in Saugus is now a bank.
For a time you could get boxed Krispy Kreme doughnuts in Connecticut and at the Metropolitan Museum of Art in NYC – but those were all cold, a long time from being made. The real draw of Krispy Kreme is that they’re fresh – they even have a sign that lights up telling you the doughnuts are hot. Who wants a cold Krispy Kreme.
And I’ll add a personal prejudice – I hate the name.
“Kreme” ought not to be “Krispy”.
If Cream gets Crispy, that means it’s gone bad.
No offense to New Englanders, but Florida stone crab wipes the ocean floor with lobster, making it look like a chewy sea cockroach in a prom tux. Its meat is naturally sweet and briny—no butter required, though a lemon-mustard dip is pure bliss. The claws grow back like seafood Wolverine, so the crab survives the harvest and you can feast without eco-guilt. A quick whack with a mallet (and many restaurants pre-crack them) delivers meat without the lobster’s medieval nutcracker routine. It’s leaner, cleaner, and never needed a PR makeover—remember, lobster really was once fed to prisoners and servants. Verdict: lobster’s a bug with good press; stone crab is the ocean’s true royalty.
I love maple syrup (or honey) on fried chicken. Yum! And chicken and waffles have been around since the20s, so like 100 years. Not a fad except for people who hadn’t heard of it. Roscoe’s (who are considered the creators) have the best waffles I’ve ever tasted. I was a skeptic until I tired it.
I love lobster and like the taste/texture better than shrimp. But my fav shellfish is scallops.
I’ll definitely agree on Krispy Kreme. Nasty and so sweet it’s nauseating.
If you can’t taste or smell, perhaps this steak is right for you! Like original road kill. Just a little tougher.
The same thing happened with Popeye’s when they opened in my region a while back. Some people actually ran out of gas while waiting in line! Now, because of the declining quality of the food, personnel, and hygiene, I have no idea how those stores stay open.
I’ve never even tried chicken and waffles. It does not sound good to me at all.
Salted caramel. Two flavors that should be kept far away from each other.
Same for chicken and waffles. Sweet and savory are disgusting together.
And coffee is vile.
I grew up with lobster as a special treat, but we were on Long Island Sound, so we could get them fresh. If they’re rubbery, they’re either too old or overcooked. It was a special treat for us; we had a tradition that on our birthday, we could order lobster and the other two had to look on jealously as we ate it (though one of my brothers had a birthday a few days after mine, so we both got it).
Of course, it’s now too expensive, but I did get a few first-class lobster rolls this summer for a reasonable price.
Heheh, I dislike anything with white gravy on it. Spice it up however you like, I’ll still think it sucks. Put it on my plate, and I’ll send it back - if gravy was on offer, I’m sure I ordered it without it. Brown gravy on biscuits sounds even worse, though.
Pho is one thing I had high hopes for, but I just wasn’t into it when I ate it. I wish I had ramen instead. A thicker broth, and spicier options.
I’ll eat all the chicken and waffles you send my way. Plenty of hot sauce and syrup, please.
ETA: And I judge your pizza mostly by how good it is later from the refrigerator.
The best biscuits and gravy I ever had was years and years ago when I somehow ended up in someone’s lakehouse in the Poconos with a bunch of people I didn’t really know, and in the morning one of the guys made biscuits and gravy and man, I still remember how good they were.
I actually hate situations like that - anything adjacent to a party with strangers, yech. But that made it worth it.
I guess for me it would be tiramisu or virtually anything that tastes remotely like coffee, including coffee.
I’ve lived here since 2008 and I stand by my assessment. From Las Palapas to Mi Tierra to all the Jalisco places, all of them sell very basic Mexican food that is not worth writing home about. The exception which proves the rule is Taco la Gardenia on Carson and Pine.
This is incorrect.
Have you tried Taquitos West? They serve street style tacos that are the best that I’ve ever had. Of course I also happen to think Mi Tierra serves the best menudo I’ve ever had in a restaurant (I’ve had some homemade that is better, but even most of the homemade menudo I’ve had isn’t as good), so our tastes in what makes good Mexican food are clearly different.
For anyone not familiar with it already, the Annual Krispy Kreme Challenge in Raleigh is an event where participants run five miles, stopping at the midway point to scarf down a dozen Krispy Kremes. I’ve run it myself only once, but I suspect it puts most people off Krispy Kremes for at least a few days.
I have never had it but from what I’ve seen..how do you EAT it? I always see pieces that are “bone in” and are covered with syrup. There is no way I’m going to try to pick it up without making an unholy mess! (Please excuse my ignorance) seems like more trouble than it’s worth even with utensils.
T
Lobsters at the supermarket are pretty reasonable, much cheaper than a nice steak. Most supermarkets around here will steam them for you for free, or you can cook them at home easily. Most New England households have a lobstah pot, crackers, and picks.
The times I’ve had it at slightly fancier breakfast places it has always been boneless fried chicken, usually breast meat. One version from a restaurant I like comes with your choice of maple syrup for the sweet and savory lovers (just a touch of maple syrup on fried chicken is awesome, much as it is awesome on bacon or sausage) or a version of redeye gravy for the more straight savory lovers.
I wouldn’t order it nine times of ten for breakfast, just because I like eggs (and particularly eggs on toast) too much. And honestly I prefer pancakes to French toast to waffles on the very rare occasions I go sweet. But I might the tenth. It’s pretty damn good IMO, just not for everyone.