"Margaret Suran" wrote in message
...
"Jack Schidt®" wrote:

"Nancy Young" wrote in message


You could get any cuisine, delivered for the price of a tip.

nancy

how bout the reubens?? ouch, stop!

Jack Gas

Jack, how about this "Reuben", from EJ's Luncheonette:

NEW EJ's Chicken Reuben. Grilled Chicken Breast, cole slaw, Swiss
Cheese and Russian Dressing.

Weird and disgusting sounding.


That's a pet peeve, when a new product is introduced and it's kinda similar
to an existing one. "Chicken Caesar Salad" is another. Then there's Taco
Bell......

Jack Ersatz

David Wright wrote:

On Sun, 02 Nov 2003 19:31:12 GMT, sf wrote:

Manhattanites are sooo spoiled. My SIL used to live right
next door to a Greek restaurant and she still had them
deliver her food.

I'd think any restaurant owner would love it: She didn't take up table
space and whoever delivered it got a tip (I hope.)

David

Restaurateurs do not like it and charge a little extra for each dish on
the take out menu. They have to, one restaurant manager told me,
because if a guest comes into his place, he will order a drink before
dinner, perhaps a glass of wine with the meal, or a bottle of fancy
mineral water. Instead of eating just the entree, he may order an
appetizer or salad, dessert and coffee.

The biggest money maker for a restaurant is the bar bill, it has the
highest mark up and there is little or no work involved in serving
drinks.

At least, that is what the manager told me.

On a show on the Food TV network, the cost of wine by the glass was
discussed. I learned that the first glass of wine poured from a bottle,
pays for the cost of the whole bottle. Since there are five glasses of
wine to each bottle, the rest is pure profit for the place. Of course,
the wine that is sold by the glass is usually nothing really fine, those
wines are sold by the bottle, but are inexpensive to medium priced.

On Sun, 02 Nov 2003 06:12:59 -0500, Margaret Suran
wrote:

Harry Demidavicius wrote:

Why don't you make your own crust, Margaret?

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me. Have you seen the average
kitchen in the newer ( built in the past forty years) buildings in
Manhattan? Some apartments have no kitchen at all, just a small alcove
with a double burner and the kind of refrigerator you give your kid to
take along to college. That's why the take-out restaurants and food
shops are doing so well. Some of my neighbors NEVER cook.

My first apt. in Cockroach Haven had a "Pullman kitchen" which is to a
kitchen what a Murphy bed is to a bedroom. While I realize it is
possible to do extraordinary things with minimum of space/equipment,
homemade pizza was *not* an option there. In fact, just boiling water
was a major achievement.

"Jack Schidt®" wrote:

"Nancy Young" wrote in message

There was a thread some time back, what food would you not consider
making yourself. If I lived in Manhattan, I'd never even *think*
of making pizza. It just wouldn't cross my mind. The best thing
about working in Manhattan was that absolutely fabulous food was
only a phone call away. Anything you ordered was inevitably
great, I don't care if you ordered a tunafish sandwich. It wasn't
that expensive, either.

You could get any cuisine, delivered for the price of a tip.

how bout the reubens?? ouch, stop!

Jack Gas

UGH!

nancy grippers

On Sat, 01 Nov 2003 23:59:10 -0600, Melba's Jammin'
wrote:

In article ,
wrote:

On Fri, 31 Oct 2003 18:30:50 -0600, Melba's Jammin'
wrote:

(Sausage and mushroom would be nice.) Do they have TaB? "-)

TaB - oh, right that's" melba-speak" for make it a double this time,
eh? ;0)

Dammit, Boss, when you gonna quit rattin' me out? Was I drinking at the
June 2000 Calgary Soiree? I don't remember that I was.

You were a perfect "Cooker-inner" and a house guest, Barb as you are
everywhere. and I was to busy to monitor how many TaBs were carted
off :0)

Why don't you make your own crust, Margaret?

Cuz she eats like a bird! That's my guess.

What sized bird?

Harry

Margaret Suran wrote:

I'd think any restaurant owner would love it: She didn't take up table
space and whoever delivered it got a tip (I hope.)

David

Restaurateurs do not like it and charge a little extra for each dish on
the take out menu.

Oh, I'm talking about delis and other types of take out joints for
the most part. There is no place to sit but on the floor and I
think they would throw you out if you tried that. Here's your
great food, you go now!

nancy

On Sat, 01 Nov 2003 21:17:54 -0500, Margaret Suran
wrote:

sf wrote:

On Sat, 01 Nov 2003 15:12:44 -0500, Margaret Suran
wrote:


My favorite
Italian restaurant has Italian owners, but the chefs, the waiters and
the busboys are from such places as Ecuador, Hungary, Slovakia, Russia
and the good old USA, but not with Italian roots.

I remember eating in a favorite restaurant years ago on
Fisherman's Wharf - the waiters were Italian and I never
considered that the kitchen would be staffed by anyone other
than Italians. For some reason, I got a glimse of the
kitchen and everyone I saw was Chinese! Now that I think
about it, I shouldn't have been so surprised because
Chinatown is just a few blocks away.

n the 1960's or 70's there was a wonderful French restaurant just North
of NYC, in Westchester County. My family and I went there for special
occasions. It was the French in-place at that time, at least for the
people who lived at the norhtern tip of the city.

We get to know the owner quite well. He as not French, he was German.
For a while we thought he might be from Alsace Lorraine or from the
Grench part of Switzerland, but he was a German who had come to the USA
long before WW II.

All his waiters were either Jewish or German and the busboys were
Chinese.

Nobody cared, we all "knew" that the establishment had a wonderful
French chef.

Then we went there to celebrate my cousin's birthday or anniversary.
The chef had outdone himself and my cousin wanted to meet him and thank
him for the wonderful meal he had prepared for us. The owner was happy
to introduce him to us. He went into the kitchen and within minutes he
came out with a broadly smiling.......Chinese man, attired in the
typical chef's white apron and sporting a chef's hat. )

I wish I could remember the name of the restaurant.

One of my clients, a chef/owner of an excellent Italian restaurant in
town, where most every body on staff was Italian used to take fiendish
glee in introducing his very Chinese sous-chef to his diners. The guy
finally left there to open his own [Italian] place.

Harry

On Sun, 02 Nov 2003 06:12:59 -0500, Margaret Suran
wrote:

Harry Demidavicius wrote:

Melba's Jammin' wrote:


We're going there when I come in 34 days, Margaret. I'm thinking
that's at least a $3 ticket here -- and probably not as tasty.

It's the Piazza Pizza at 2nd Avenue and 86th Street. Marcel will bring
home a thin crust pizza for us. That's really special. Or we can go
there, but we can't get wine or beer or Manhattans. It's your call.

(Sausage and mushroom would be nice.) Do they have TaB? "-)

TaB - oh, right that's" melba-speak" for make it a double this time,
eh? ;0)

Why don't you make your own crust, Margaret?

Harry

I have never tried it. I have the tiniest kitchen you can imagine, with
no work space at all and I could never make pizza that is as good as the
one I can get in several places near me. Have you seen the average
kitchen in the newer ( built in the past forty years) buildings in
Manhattan? Some apartments have no kitchen at all, just a small alcove
with a double burner and the kind of refrigerator you give your kid to
take along to college. That's why the take-out restaurants and food
shops are doing so well. Some of my neighbors NEVER cook.

Another consideration is, that Barbara and I will not cook anything
except for a pot of coffee every morning. Apart from that, we will go
out to eat or buy stuff to eat at home. We won't have time to do
anything, we have to go to too many restaurants and see too many
things. Cooking is no fun, when there is space for only one person in
the kitchen. (

Why don't you come down on December 6th, to see for yourself?

Margaret


Samantha & I promise to come down , Margaret; but not on the 6th.
Our next Journey-to-America this Winter will be to help enjoy and
celebrate American Thanksgiving with Alan & Kaari & their family.

Do say "Hi" to Barb & Fred & the others on our behalf and we will
toast you back.

[All bets are off if/when we win the Lotto, eh ;0)

Harry

Margaret Suran wrote in message ...

$2/slice (cheese+(sausage or perpperoni)) at the pizerria across the
street from my last apartment, about $.20 less for cheese only. Oddly,
you can't order a slice of cheese+sausage+pepperoni, even though the
cheese+pepperoni is just a slice of cheese pizza with some pepperoni
added for the re-heating. I suspect the arithmetic is simply too
difficult. Or else, they aren't insured for it.

About $2.50/slice at the cafeteria at work (or ~$3/slice for the
special flavor of the day). Actually, this isn't bad for cafeteria
pizza. Last week, special flavors included roast veggies (eggplant,
red peppers, etc) one day, chicken fajitas another.

$2/slice at the Italian owned and operated place -- named duluoz or
something like that) -- near my old job, at UIC, for a slice (cheese,
or pepperoni, or sausage, or when available, spinach) that I could
barely finish. Only problem with this joint was that I craved water a
couple hours later.

$5/pie (cheese or pepperoni) and no waiting time at the neighborhood
chain place (piza hut, or little caesars, I forget which one).

n the 1960's or 70's there was a wonderful French restaurant just North
of NYC, in Westchester County. My family and I went there for special
occasions. It was the French in-place at that time, at least for the
people who lived at the norhtern tip of the city.

We get to know the owner quite well. He as not French, he was German.
For a while we thought he might be from Alsace Lorraine or from the
Grench part of Switzerland, but he was a German who had come to the USA
long before WW II.

All his waiters were either Jewish or German and the busboys were
Chinese.

About 25 years ago, I worked as a busboy in two Kosher hotels in the
Catskills, one one summer, the other one one Sukkoth. The cooking
staff was all Chinese. They kept fly swatters at their workstations,
IIRC. We were seriously scared of them -- they had knives, and always
sounded angry. I think the dish washers were African American, but I
don't remember that as well.

-bwg
I aint gonna work on Maggie's farm no more.

Margaret Suran wrote in message ...

My new complaint is the price of veal. I just paid $7.99 a pound for
veal stewing meat, from the neck, I believe, at the supermarket, not
from the butcher. Breast of veal, bone in, is about three dollars a
pound.


Four years ago I got bone in breast of veal at a Chicago Jewels (a
large area chain owned, I believe, by Albertsons) for $1.79, I think.
I considered it a steal. I rarely shop at the chains anymore, except
for things I have a hard time finding at my local grocers, like Kosher
salt. I can, at times, find stewing veal for about $1.79/lb at the
neighborhood ethnic butchers (usually Bosnian or Middle Eastern). I
can occasionally find veal suiatble for cutting into schnitzel for a
similar price, though that is very occasional. This is pink veal, not
white milk-fed stuff.

I guess I am a Quetsch (German spelling).


Kvetsch on (Yiddish transliterated spelling).

Margaret


-bwg

Fresca and Tab??? My mom used to drink those all the time...I even
(somewhere) have her Tab glasses! they were shaped hourglass like and said
"tab" on them. they gotta be collector's items if you find the right person
to buy them...and I still drink Fresca every now and then.
and on the price of a slice of Pizza...there is this gas station (i
know....sounds bad already) at the corner of FM 725 and SH 78 in Lake
McQueeny, TX, between Seguin and Marion, That has this pizza by the slice
place inside. The pizza is actually good, I think, and the sell it for $2.09
a slice, or two for $3.99. I like it, the crust is really fluffy. I have
only been there and gotten it fresh, so I don't know how it would be ifyou
went in and got the slices that had been sitting under the heat lamp for a
couple hours. I think they are only open till like 1pm for lunch. I just had
some today, it was good. the ultra supreme with all the toppings but
anchovies costs the same as the just plain cheese and sauce one so that's a
bonus.

--
Paula Drennan
In Memory of, Tenzing the Kitty, May 4 - August 1, 2003
He lost his short battle for life, and is now in peace.

: I don't think we have TaB here anymore. I know we did when I was young
: - maybe the 70s - because we used to have it in the fridge.Mum used to
: drink that and a lemon flavoured one - Fresca, maybe or something like
: that.
:
:
: Tresca? I seem to remember drinking that way back in the dark ages :-)

In article , "Paula
Drennan" wrote:

Fresca and Tab??? My mom used to drink those all the time...I even
(somewhere) have her Tab glasses! they were shaped hourglass like and
said "tab" on them. they gotta be collector's items if you find the
right person to buy them...

I found them at an antique shop -- bought one for $3 or so. And that's
TaB, if'n you please. -)
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Margaret Suran saw Sally selling seashells by the seashore and told us
all about it on Fri, 31 Oct 2003 17:04:19 -0500:

I don't know what I expected, but I have to admit that I was stunned
when I was told that the slice cost $2.90. To me, it seems like a lot,
but is it? What do you pay in other parts of the country/world?

I went to an independent Pizza place, not to a fast food chain
restaurant, what we used to call a "Pizza Parlor". The slice was
delicious, fresh mushrooms, good cheeses, crispy crust, everything the
way it should be.

I dunno about that. But I was stunned when I went to a pizza shop in
Toronto and I did NOT want 'by the slice' - they looked at me like an
alien for trying to order a single small pizza rather than their
super-duper-giant-everydayspecial-two-for-twenty-bucks deal, and then
charged me $14 for it! Fortunately, my mother (the pizza-eater) said
it was delicious...
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Margaret Suran saw Sally selling seashells by the seashore and told us
all about it on Sun, 02 Nov 2003 14:54:30 -0500:

David Wright wrote:

I'd think any restaurant owner would love it: She didn't take up table
space and whoever delivered it got a tip (I hope.)

David

Restaurateurs do not like it and charge a little extra for each dish on
the take out menu. They have to, one restaurant manager told me,
because if a guest comes into his place, he will order a drink before
dinner, perhaps a glass of wine with the meal, or a bottle of fancy
mineral water. Instead of eating just the entree, he may order an
appetizer or salad, dessert and coffee.

Restauranteurs must HATE my family then. We only ever have one drink,
one glass of wine, and if we're still thirsty we ask for tapwater.
It's too expensive to buy drinks...
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Dan Abel wrote:

It's US$1.79 here on campus. I find it a good deal. In fact, I had a
slice for lunch yesterday. The guy put two slices on the plate, but
before I could say anything he pointed at them and said that they were too
small, so he was giving me two for the price of one.

That situation happens to me too every once in a while. I rarely
buy pizza by the slice though. For me, pizza is a social food so
I almost always split a whole pie, or two, with friends when I
am in the mood to eat pizza. Come to think of it, I am in that
mood now, but I already ate my lunch today. Maybe tomorrow.