Damn, I haven’t seen a Winchell’s since I was a kid. I have fond memories of their donuts, but they seem to have evacuated Texas. The nearest one right now is in Enid, Oklahoma.
Luckily, I have found several local shops near where I live who fill that hole, and I rarely eat donuts these days.
Agree. I actually prefer crab and lobster as featured ingredients such as crab louie salad, crab cakes crab melt, lobster bisque, lobster mac and cheese, etc. I don’t want just big chunks of crab or lobster to eat.
Mmm, maple bars. I prefer cake donuts, so KK is not my favorite.
Add me to the list of people who just don’t see steak as something special. I’m in it for the sauce and sides, which is why I usually get the “just the sides” menu at Texas Roadhouse-type restaurants. I famously (in my family) ordered a grilled cheese sandwich at a steakhouse. It was the only non-steak option that appealed to me.
I don’t dislike lobster, but it is way overhyped. It’s expensive, and in the end, even with melted butter, it has the texture of and tastes like shrimp.
Maybe different from what the OP was looking for, but Caesar salad. There was a time when it was a special dish: most often prepared tableside out of raw ingredients, in full view of the diners, because it was typically prepared for two.
Now it’s on the menu of every family restaurant, sports bar, and even some better places. It’s easy enough; cut up some Romaine, add Newman’s Own Caesar dressing, some croutons, and fake bacon bits. I’ve always been disappointed.
Because I’ve had the tableside Caesar salad service. Raw eggs, anchovies, olive oil, real meat bacon bits, fresh romaine, so much more. It spoiled me for what passes as a Caesar salad at sports bars and family restaurants. We asked the young lady who made it for the recipe, and she gave it to us. We’ve followed it ever since, and never been disappointed.
French andouillette. Literally shit sausage.
Definitely! When I was a kid and when people could still afford to eat lobster occasionally, there was a fish place in Massachusetts that had a tank with live lobsters in it. My dad would pick up the live lobsters and bring them home. When the kettle pot came to a boil, my mom would drop them in. Nothing fresher than that!
Obligatory stone crab reference:
Which one is more like to get my special order (plain, just cheese) right? I haven’t tried either, but both sound good, if I can get without condiments without a fuss.
Either will do a plain, but In-N-Out will taste better that way.
I forgot how much I miss Berke Breathed’s insightfully dark humor!
Lucky you (and all of us).
sorry, from Google:
The Harlem Connection and Modern Popularity
Wells Supper Club
The combination of fried chicken and waffles gained popularity in New York City, particularly with the opening of the Wells Supper Club in Harlem in 1938. It became a popular late-night meal for jazz musicians and a symbol of African American culture.
Roscoe’s
The dish was further popularized on the West Coast by Roscoe’s House of Chicken and Waffles in the 1970s, establishing it as a beloved brunch tradition.
Not the same as andouille!
There’s a 5 Guys near me, and i get a burger plain (or sometimes with cheese, mushrooms, and ketchup) with no fuss, and very reliably.
I, also, don’t want extra stuff on my burger. And the 5 Guys burger is pretty good. It tastes like beef, not like fast food.
That article is from 2015. He’s been posting new strips on Facebook and Instagram for the past 3 weeks as The Bloom County Boys.
Back to the topic.
Cordon Bleu. It’s fatty and greasy.
I knew he recently started up again, but my search picked up an old article and I didn’t review it. Mea culpa.
There was a restaurant in L.A. called The Maryland that had chicken and waffles back in 1931. So, I think it’s something that travelling musicians spread. Yes, Roscoe’s only been around since 1975.
I was very interested in that, and finally found it on Facebook. I’m already following it but was completely unaware of the daily posting because Facebook is so bad nowadays,
But from facebook, I assume it is AI slop which told me the secret to a great steak was to BOIL it for a bit before frying it. Facebook, eh?