Feed Us Back: Comments of the Week


– You ESers were in fighting mood, this week! Can’t we agree on anything? First up, Benito opines that no, the customer shouldn’t be the chef:

I figure if I’m going out to eat, I’m paying for someone (the chef or the corporate test kitchen) to figure out a set of ingredients that work well with each other and produce a good overall dish. The problem with something like this is that people often have an idea of what tastes good, but end up with something unbalanced and nasty. Like angel hair, a gloopy Americanized alfredo sauce, and slices of steak. Ugh.

But Cindy says, why not?

Well, I think it is a pretty novel idea that a restaurant is willing to prepare my recipe! This is an example of exceptional customer service! I love the idea.

– ESers are split down the middle on whether In-N-Out is worth the hype. Lauren:

Thank you! I am a Californian and have never understood the adoration of the In-N-Out burger. Whenever I travel and people find out I’m from L.A. I usually get people asking me about In-N-Out. I met some Canadians in Thailand who told me they were going to have a layover in L.A. and the one thing they wanted to know was where to get an In-N-Out burger. I couldn’t help but think they would be disappointed.

Jeanne @JollyTomato disagrees:

I wouldn’t choose In-N-Out for my last meal, but if someone offered me a chance to go there for lunch, I wouldn’t turn it down either. I think it just is what it is – a quintessential SoCal experience. And the fries are good too!

– Perhaps the only thing more foodie controversial than In-N-Out is raw kale. Maids:

raw kale is the best! Epecially with a healthy dose of my special amino acid caesar style dressing. yum. I´m a huge huge huge fan. Unfortunatel overdid it a bit the first time I had it. ate four huge bowls and had a little bit of stomach pain afterward…but what doesn´t kill you….

I have to say I’m with erica:

the only problem with raw kale is how *$^%*&# long it takes to chew it properly ;P

– Finally, I have a feeling there will be even more infighting here at ES if everyone reads Nee Nee‘s thoughts on Dogfish Head:

After a disasterous experience with Dogfish Head at the Great American Beer Festival in 2002, the Mr. and I swore it off and have referred to it as Dogsh*t Head ever since. When we are in stores in Denver looking for LOCAL products, inevitably the store clerks refer us to Dogsh*t Head. First, how local is a PA produced product?! It’s made in America, yes, but PA is like a 3 hour flight away. Second, is it really so hop-worthy that it overrides recommendatio for our Colorado suds? We’ve got some d*mn good beer here. Third, after 8 years, do I have to concede that my palate was completely worn out by the time I got to the Dogsh*t booth and I’ve been wrong all this time? I mean, beer geeks love this stuff, and I kinda consider myself one. I hate being wrong. And I love using curse words in the names of things. We’ll see.

(Photo: Starbuck Guy)

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