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The Dining and Food Thread


cv91915
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For dinner last night I had a chop salad and a filet in the hotel restaurant.  Both were excellent.

 

For lunch today I walked over to the office tower nearby, which has a Founding Farmers.  I ate at the original location in the city several years ago with a friend of mine and loved it.  

 

Today I had the southern carbonara bucatini, and it was okay.  Carbonara is generally my favorite way to enjoy pasta.

 

Since Indy is concerned about my expense report, tonight I walked over to the Corner Bakery Cafe in the mall that's attached to my hotel.  I might as well have gone to a Panera. 

 

I may still order room service since I haven't eaten a good portion of this travesty of a meal.

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1 hour ago, cv91915 said:

Since Indy is concerned about my expense report, tonight I walked over to the Corner Bakery Cafe in the mall that's attached to my hotel.  I might as well have gone to a Panera.

Ahhhh... must be nice to have an expense account that includes meals. Mine had a limit - $25 per day.

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8 hours ago, IndyPoolPlayer said:

Ahhhh... must be nice to have an expense account that includes meals. Mine had a limit - $25 per day.

That would be an impossible constraint.

 

When he travels TAD gets a per diem that varies by destination, and I swear he eats pocket lint for two meals a day.  I pay the rest toward our mortgage principal.

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4 hours ago, cv91915 said:

Anyone have experience with these?

 

https://www.atlasobscura.com/foods/syracuse-salt-potatoes

 

In general I don't use much salt.  I do like it on potatoes, however.

My MIL makes those.  I don't use much salt, either, and I like these.  I thought they would be horrible when I saw her pouring the salt in, but they are actually pretty good.

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7 hours ago, cv91915 said:

Anyone have experience with these?

 

https://www.atlasobscura.com/foods/syracuse-salt-potatoes

 

In general I don't use much salt.  I do like it on potatoes, however.

 

3 hours ago, minnie aubre said:

My MIL makes those.  I don't use much salt, either, and I like these.  I thought they would be horrible when I saw her pouring the salt in, but they are actually pretty good.

Thank you.  I think I'll make some this weekend and see how it goes.

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On 9/26/2018 at 8:15 PM, IndyPoolPlayer said:

Ahhhh... must be nice to have an expense account that includes meals. Mine had a limit - $25 per day.

Ours is about $65, but it has per meal limits, which is the stupidest thing I've ever dealt with.

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15 hours ago, Pam said:

Ours is about $65, but it has per meal limits, which is the stupidest thing I've ever dealt with.

LOL.  Back when I had a job I had a loose $70 meal allowance for sales trips. 

 

One guy would have these huge spreadsheets for his food expense reports. Coffee, doughnuts, slurpees or Super Extra big gulps, chips, sandwiches, dinner at some crappy Chinese buffet etc.

 

I'm not a big breakfast guy, so I'd pay for my own coffee and maybe a sandwich and water later, and then spend the company's $70 on dinner/wine/drinks. 

 

It frosted this guy's nuts that I had $70 dinners, even though we spent appx the same amount of the company's money towards meals each day.   He actually complained about it. 

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Things aren't as fast and loose as they used to be, but when I started with this company there was practically no expense too embarrassing to turn in.

 

The only actual boundaries I have today are a total annual travel budget and my own good sense.  It's not a perfect linear relationship, but in general the fewer trips I take in a year the less I accomplish.

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My special meal adventure on American Airlines continues.

 

Today I ordered the Hindu option for breakfast.

 

No idea what the main item was.  It looked like a shrimp cake to me when the FA set it down.  I tasted it, and it was sweet, which was alarming because I wasn't expecting sweet.

 

By the third bite I liked it.  I have no idea what it was, but my best gues is rice cooked with milk, golden raisins and a few carrot shreds.  Topped with chopped coconut.

 

9zmY7Zj.jpg

 

That “looks like” rice pudding with almonds (or is it coconut flakes) which is a desert.

 

Try the gulab jamun (donuts in syrup) for desert or even side of okra.

 

https://onemileatatime.com/american-airlines-asian-vegetarian-meal/

 

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We had a bumper crop of (mostly) yellow grape tomatoes this year, along with a bunch of oddly tiny peppers, so I'm taking everything that's left and improvising a sauce.

 

I bought a red pepper and some garlic and a few Roma tomatoes to balance out the yellow tomatoes from the garden and roasted it all up.

 

I also cooked some mushroom and onion and garlic, and then puréed it all together in the food processor and tossed in some chopped fresh basil at the end.

 

The roasted tomatoes by themselves are so good I wish I had skipped the mushrooms, but I didn't discover that until the very end, after everything was combined and I licked the spoon that I used to transfer the tomatoes.

 

MXcGayq.jpg

 

That pan on the right needs to go.  :lol: 

Edited by cv91915
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I made what I call can-opener chili for dinner tonight.  I had a sample of brown chipotle powder from MySpiceSage that I used in a 1:2 ratio with regular chili powder.  

 

The result was quite a bit spicier than normal, but some grated cheese and some dots of sour cream on the top mellowed it out.  

 

I'll do this again.

 

Edited by cv91915
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53 minutes ago, IndyPoolPlayer said:

SBARF just about sums up the quality of Sbarro pizza.

Not sure if it's still there, but there was one inside the cafeteria at Carolina's Medical Center in downtown CLT. 

 

At least the location was convenient. 

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11 minutes ago, TheVig said:

Not sure if it's still there, but there was one inside the cafeteria at Carolina's Medical Center in downtown CLT. 

 

At least the location was convenient. 

Sbarro seems to get into a lot of places such as tollway rest parks, airport concessions, and the like. I guess when you charge maximum price for less than Cici's quality you can afford some under the table money to get these concession contracts.

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40 clove garlic chicken. I'm cheating. Using a starter sauce from Williams Sonoma. We've had it before. Pretty good. Some of the reviews aren't great, but they are coming from the same five folks who can't put water in a pot, much less boil it.

 

https://www.williams-sonoma.com/m/products/williams-sonoma-40-clove-garlic-chicken-braising-sauce/?pkey=e|40%2Bclove|1|best|0|1|24||1&cm_src=PRODUCTSEARCH

Edited by TheVig
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