Last edited by kail; 2017-11-19 at 09:13 AM.
The wise wolf who's pride is her wisdom isn't so sharp as drunk.
I'm from Canada but one thing I noticed while visiting is that the Resteraunt portions of food in America are MASSIVE
I don't think there was a single meal in your country where I finished my place. Evey serving was way too big.
Damn, Big Mac if you eat 2 you're over your calories for the day.
https://www.nutritionvalue.org/McDON...nal_value.html
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"This will be a fight against overwhelming odds from which survival cannot be expected. We will do what damage we can."
-- Capt. Copeland
Good spotting!
Eggs Benedict is a favorite of mine. I make it about twice a year. And I honestly haven't been to a restaurant in years that can actually make a Hollandaise from scratch that is worth a damn. Of course, I can make a microwave version that is extremely good in about 6 minutes - and that's cheating, of course. Often I'm lazy, but I can do a double boiler and whisk version that doesn't take much more time too. I find the better the constituent ingredients, the more I have room to cheat.
That's what I don't get. For example, in the city in which I currently reside I went to one of the most celebrated French restaurants in town and they served what was either a) the worst from scratch Hollandaise I've ever seen and tasted, or b) some tarted up POS version from a Knorr packet. I'm not even sure which it was, but I was so crestfallen when I saw the weird semi-yellow watering goo arrive at the table.
Just going to throw out the assertion that I don't care who runs the kitchen, their reputation, etc if they cannot deliver one of the basic mother sauces to the table that is at least competently prepared. It goes without saying that I have never returned to that establishment.
That's a top of the line restaurant that can't make a breakfast.
You do realize that everything is a chemical right? I laugh my ass off whenever someone goes on a tangent about “chemicals” in something.
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We don’t. There are jams, jellies and preserves. Each are labeled as such and people have their preference. They all start with fruit and sugar. Jelly is just the juice, jam has some puréed fruit in it and preserves have the most.
It’s the same as orange juice - pulp free, some pulp and heavy pulp. The end product is essentially the same though.