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Old 01-03-2007, 01:25 AM   #51
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Note to self: if ever dining with a fellow DCer, DO NOT order Buffalo Wings...
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Old 01-03-2007, 03:55 AM   #52
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Quote:
Originally Posted by Corinne
Note to self: if ever dining with a fellow DCer, DO NOT order Buffalo Wings...
I'm not a big fan of wings to begin with but when somebody mentioned "cracking" their wing; I just wanted to move to a far off place.
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Old 01-03-2007, 04:06 AM   #53
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I was dining at a large crowded restaurant with a friend. The tables were "elbow to elbow". People begin to notice a couple dining and started making loud comments about the lady. She was wearing 20-30 rings on each hand and her nails were about 4" long. Gawdy earrings and a few unsightly facial piercings. This lady seemed to be used to the comments.
Although she was eating with good manners, people just could not get over her appearance.
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Old 01-03-2007, 05:56 AM   #54
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Quote:
Originally Posted by StirBlue
I was dining at a large crowded restaurant with a friend. The tables were "elbow to elbow". People begin to notice a couple dining and started making loud comments about the lady. She was wearing 20-30 rings on each hand and her nails were about 4" long. Gawdy earrings and a few unsightly facial piercings. This lady seemed to be used to the comments.
Although she was eating with good manners, people just could not get over her appearance.
I would suggest that says more about the behaviour of the other diners than it does about the lady with the body modifications. Imagine what a dull world this would be if we all looked and dressed exactly the same? Imagine if freedom of self expression was frowned upon? Imagine if people were so intolerant and disrespectful of a fellow human being's choices that that person felt uncomfortable enjoying a right everyone else enjoys...
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Old 01-03-2007, 07:48 AM   #55
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hey, everybody knows that you're being a gavone if you use a spoon to help stuff your mout wit pasta.

you're supposed to use the piece if bread in your left hand to help the fork out. then sop up some of the sauce.
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Old 01-03-2007, 08:34 AM   #56
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This is something that carries over into the way I choose to cook and present food. I like the food I serve to people to be ready for eating with either a fork, spoon, or chopsticks. I don't serve bones to people I'm feeding, or give them something that requires "processing" (like a whole steamed lobster). I also try to present the food so that the person doesn't have to pick up their knife. When I eat, I'm relaxed and observant, and don't want to do anything but receive every sense stimulation that comes from the dining experience. It's one thing that I appreciate about many Eastern cuisines that so many Western cuisines disregard (hemispheres, not US coasts).

The exception is hot roasted peanuts from the oven. Nothing like sitting back around a little TV outside with iced beers and roasted peanuts on a cool afternoon watching the Red Sox.
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Old 01-03-2007, 08:56 AM   #57
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Quote:
Originally Posted by StirBlue
I have never been laughed at in an American "Italian" Restaurant or any other restaurant in the U.S.A.
Well that may not be true. You have never been laughed at as far as you know. It is possible you have been laughed at behind your back many times without ever knowing it.
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Old 01-03-2007, 09:02 AM   #58
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Quote:
Originally Posted by Nicholas Mosher
I don't serve bones to people I'm feeding, or give them something that requires "processing" (like a whole steamed lobster).
Quote:
Originally Posted by Nicholas Mosher
and don't want to do anything but receive every sense stimulation that comes from the dining experience.
I would argue that part of the "sense stimulation that comes from the dining experience" are the above things you look to eliminate. When I go out for lobster I am sorely disappointed if it is served to me and the shell has been cracked or removed or the tail split in half. That denies me a part of my enjoyment of the overall meal. We go to Maine summer and will only go to restaurants that serve the lobster whole. Any restaurant that opens my bug for me is instantly scratched off the list of places we will return to.

No chicken on the bone? I could not imagine fried chicken any other way.

What about artichokes? They take a lot of work (processing) for very little meat, but what a joy they are.

The list can go on and on.
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Old 01-03-2007, 09:12 AM   #59
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Nicholas, I'm sure you're being considerate to your guests or clients, but I'm a bit like GB. I like to feel involved with my meal rather than treated like a baby who can only cope with 'easy' food. A bit of work extends the pleasure.

I've deleted all the paragraph I wrote about the joys of eating lamb chops and lettuce with my fingers!
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Old 01-03-2007, 09:42 AM   #60
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Definite points well taken.

I suppose I shouldn't be all-inclusive in that statement. When I cook at BBQs the food has much more "work" involved with it (whether rotisserie chicken, corn on the cob, or shelling peanuts). But when cooking for in-door meals my dishes are almost all purposely presented in a fashion which requires the least amount of work on part of the guest.

Thats just my style though. I like the food ready to be received with no break in that continuity. I find that in my mind there is a change of consciousness when I go from looking/smelling/tasting to picking up tools to prepare my food. I even notice this when eating a bachelor-style piece of rib-eye from the cutting board. I almost always trim and slice it beforehand, pour a beverage, and then commence the counter-top meal.
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