What is a restaurant?
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Michael A. Barnhart wrote: So your Nandos is a SA McDonalds? In that they are both take away joints, yes. In every other way, no. Steers is more our version of McDonalds, except Steers makes good burgers. Nandos makes Portugese style chicken. Very, very yummy.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
Paul Watson wrote: Portugese style chicken. Very, very yummy. Ahh the portugese! Not very distinct but a wholesome attitude to food!
It's a royal pain to watch a sex drugs and rock'n'roll design decay into an aids crack and techno implementation [sighist] [Agile Programming] [doxygen]
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Restaurants are rare; the last truly great restaurant I frequented was called the Cliffhanger, being perched at 5000 ft elevation, high above the So. California valleys. The owners were Greeks, Dino and Ianos Nanopoulos, the menu had items from around the world, all prepared to perfection and served by a staff of smartly uniformed waiters. The wine list was extensive and expensive, and the chef was inclined to burst out of the kitchen to beg me to change my order if he had just taken out of the oven a new delicacy that simply must be tasted to be believed. On a clear night we could watch the fireworks in Avalon Harbor, 26 miles off the coast - >100 miles away - and on a really good night, the owner would join our table and stand a round of drinks ($40 - $70/shot; he had expensive tastes). Those were the days... Tournedos of Beef that would melt in your mouth, Calamari so light and fluffy it seemed delicately flavored air, Lobsters so fresh that they crawled to the table, introduced themselves, and committed suicide in a vat of hot garlic butter for your dining pleasure. A far cry from McD's!:-D Nobody wants to read a diary by someone who has not seen the shadow of Bubba on the prison shower wall in front of them!
Paul Watson, on BLOGS and privacy - 1/16/2003Sounds like a wonderful restaurant. It is nice to become a regular and get to know the owners, get that extra special treatment. I can also enjoy a very basic restaurant too. We have a Greek restaurant called Arias Slouvaki here and it is damned simple. Paper on the tables, plastic chairs, white walls, paper menus. But the owners are so happy and friendly and the food is just melifluous. A good lamb slouvaki is just indescribably good.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
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Nice light friday topic. I would never, not in a million years, call Steers, Nandos, McDonalds, Burger King, KFC etc. a restaurant. Calling them a restaurant is like calling Twiggy a voluptous woman. i.e. Unfair to other beautiful voluptous women... or restaurants.. err, yeah. Steers or McCardboards or KFC is a take away to me, nothing more. A restaurant has proper waiters, not self service. It has proper chairs, not plastic-bolted-to-the-floor-so-the-brothas-kant-steal-em chairs. It has a wine list, not a soda fountain. The doors are hinged and have door knobs on them, not wooosh like Star Trek doors. The waiter asks "What may I get you kind sirs" not "Sorry, me Easturn Euuurroop... Eurooopeaaann, no spreke de Anglais" or "wot you won't brover?" And finally they actually cook your food from fresh, taking 20 minutes at least. Microwaves are only used to give custard a nice thick top, not to re-heat your already banged together burger from a 10 year old deep freeze store.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
Paul Watson wrote: And finally they actually cook your food from fresh, taking 20 minutes at least. Microwaves are only used to give custard a nice thick top, not to re-heat your already banged together burger from a 10 year old deep freeze store. Funny that, I was watching a cooking show where they had a gourmet cook that works ina real "restaurant" and he said that the big secret was that all food, no matter what the establishment, is fast food. :-) Cheers, Senkwe ASP.NET can never fail as working with it is like fitting bras to supermodels - it's one pleasure after the next - David Wulff
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Megan Forbes wrote: wow - I'm really great at explaining things today LOL, loik, you are good at explaining hard things, except some, which you aren't, loik, other people who are, loik, yeah right. Get my drift? Megan Forbes wrote: £4,50 For that I can get a 5 course, 5 star meal at Five Flies complete with a bottle of wine. Five Flies is a DAMNED good restaurant. Highly recommend here in Cape Town.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
Paul Watson wrote: For that I can get a 5 course, 5 star meal at Five Flies complete with a bottle of wine. Five Flies is a DAMNED good restaurant. Highly recommend here in Cape Town. £4.50 will get you a sandwich and a cappucino here. :confused: Sometimes I think the UK invented the concept of coroporate greed and exported it to the US. Now we've imported their culture X| we have two doses of it. Sorry if I sound a bit cynical today. Anna :rose: www.annasplace.me.uk
"Be yourself - not what others think you should be"
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Sounds like a wonderful restaurant. It is nice to become a regular and get to know the owners, get that extra special treatment. I can also enjoy a very basic restaurant too. We have a Greek restaurant called Arias Slouvaki here and it is damned simple. Paper on the tables, plastic chairs, white walls, paper menus. But the owners are so happy and friendly and the food is just melifluous. A good lamb slouvaki is just indescribably good.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
Sounds great - I'll be right over! The Cliffhanger just hasn't been the same since Dino ate a bullet and his brother split for the Greek Isles owing me money... Nobody wants to read a diary by someone who has not seen the shadow of Bubba on the prison shower wall in front of them!
Paul Watson, on BLOGS and privacy - 1/16/2003 -
Paul Watson wrote: And finally they actually cook your food from fresh, taking 20 minutes at least. Microwaves are only used to give custard a nice thick top, not to re-heat your already banged together burger from a 10 year old deep freeze store. Funny that, I was watching a cooking show where they had a gourmet cook that works ina real "restaurant" and he said that the big secret was that all food, no matter what the establishment, is fast food. :-) Cheers, Senkwe ASP.NET can never fail as working with it is like fitting bras to supermodels - it's one pleasure after the next - David Wulff
Senkwe Chanda wrote: Funny that, I was watching a cooking show where they had a gourmet cook that works ina real "restaurant" and he said that the big secret was that all food, no matter what the establishment, is fast food Obviously a big generalisation. I am sure there are plenty of fancy fly-by-night restaurants which work on superficial levels and serve crap food. But I have been to restaurants where they prepare and cook the food right in front of you, a chef per table. No fast food there.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
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Sounds great - I'll be right over! The Cliffhanger just hasn't been the same since Dino ate a bullet and his brother split for the Greek Isles owing me money... Nobody wants to read a diary by someone who has not seen the shadow of Bubba on the prison shower wall in front of them!
Paul Watson, on BLOGS and privacy - 1/16/2003Roger Wright wrote: The Cliffhanger just hasn't been the same since Dino ate a bullet and his brother split for the Greek Isles owing me money... Roger, stop developing, quit your job, go find a remote hut in the woods, take 50 cans of beans and a shotgun (the beans in the can, not the shotgun.) Also take lots and lots of paper. Now write down your life story and publish a bestselling book. Kapishe? Go! :) Your grandkids will have a lot of awesome stories from their grandpa.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
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Roger Wright wrote: The Cliffhanger just hasn't been the same since Dino ate a bullet and his brother split for the Greek Isles owing me money... Roger, stop developing, quit your job, go find a remote hut in the woods, take 50 cans of beans and a shotgun (the beans in the can, not the shotgun.) Also take lots and lots of paper. Now write down your life story and publish a bestselling book. Kapishe? Go! :) Your grandkids will have a lot of awesome stories from their grandpa.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
An old curse is reputed to be, "May you live in interesting times!" I have... and it's been fun!:-D Nobody wants to read a diary by someone who has not seen the shadow of Bubba on the prison shower wall in front of them!
Paul Watson, on BLOGS and privacy - 1/16/2003 -
Nice light friday topic. I would never, not in a million years, call Steers, Nandos, McDonalds, Burger King, KFC etc. a restaurant. Calling them a restaurant is like calling Twiggy a voluptous woman. i.e. Unfair to other beautiful voluptous women... or restaurants.. err, yeah. Steers or McCardboards or KFC is a take away to me, nothing more. A restaurant has proper waiters, not self service. It has proper chairs, not plastic-bolted-to-the-floor-so-the-brothas-kant-steal-em chairs. It has a wine list, not a soda fountain. The doors are hinged and have door knobs on them, not wooosh like Star Trek doors. The waiter asks "What may I get you kind sirs" not "Sorry, me Easturn Euuurroop... Eurooopeaaann, no spreke de Anglais" or "wot you won't brover?" And finally they actually cook your food from fresh, taking 20 minutes at least. Microwaves are only used to give custard a nice thick top, not to re-heat your already banged together burger from a 10 year old deep freeze store.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
As a friend of mine once said to a McDonalds cashier who had told hem there would be a bit of a wait, "I eat here because its fast, not because its good", and walked out the door. "Any clod can have the facts, but having opinions is an art." Charles McCabe, San Francisco Chronicle
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Michael A. Barnhart wrote: What is unique about it? The peri peri bit. If you do not know what peri peri is then just imagine hot, spicy flavouring. Basically Portugese style chicken is flame grilled chicken marinated in a peri peri sauce. Per peri though is not the same as something like Tobasco or just chillis. It has more flavour and is not meant to just kill taste buds with heat :) Some Portugese recipes, I have no favourites, just see what you can get locally. Another fantastic Portuguese food is Chorizo, a type of sausage cooked over burning alcohol (methanol alcohol, not ethanol.) Absolutely incredible flavour, very recommended. My mom loves Porkandcheese food, so I grew up on it. I am sure there must be some Portugese shops/people around your parts.
Paul Watson
Bluegrass
Cape Town, South Africalauren wrote: theyre making a movie about me "confessions of a dangerous bitch" (hey! she said it, not me)
There are a few supermarkets in my part of the world (small town Texas) that you can buy peri peri. I haven't been brave enough to try any of it though. One of these days...