ChattyCathy wrote:
> Dave Smith wrote:
>> Maybe we should all get in the habit of raising a finger to signify
>> that the server should wait until we finish chewing and swallowing our
>> food, and then chew very slowly and carefully.
>
> That's a thought. We would have a whole restaurant full of people
> raising fingers <laugh>
>> I know that we have all had it happen, but let's face it..... they
>> brought us a meal, of course we are eating it, and we are going to
>> have our mouths full and be chewing for a good portion of the time.
>> Odds are that they are going to get us with a mouthful.
>
> And they know that. That's why they always come and ask "Is everything
> OK/How's your meal?" when I'm busy chewing. Bit hard for me to
> say, "No, it's awful." when I've got a mouth full of food...
>
> However, a couple of restaurants have a good practice here - well, I
> like it. They have a 'service indicator' on the table. Quite simple
> really. It's a block of wood shaped rather like an old fashioned hour
> glass. It's painted green on the one half and red on the other. As long
> as you have the green half pointing upwards, the wait staff leave you
> alone. If you turn it over and have the red part facing upward, they
> know you want their attention... When they come over to see what you
> want, that's when they're free to ask questions, clear away empty
> plates, glasses, etc.
>

I've only seen something like that in an Argentinian (maybe it was
Brazilian?) restaurant where they come around with swords full of meat.
If you turn the indicator upside down they won't keep piling meat onto
your plate. Then again we turned the thing over and they still piled up
the meat.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder said...

> I've only seen something like that in an Argentinian (maybe it was
> Brazilian?) restaurant where they come around with swords full of meat.
> If you turn the indicator upside down they won't keep piling meat onto
> your plate. Then again we turned the thing over and they still piled up
> the meat.


Janet,

I saw that done on a food TV show!!!

I would be as round as an elephant after a day! Two, tops!! ))

Best,

Andy
--
Eat first, talk later.

Andy wrote on Sun, 26 Apr 2009 17:10:24 -0500:

>> I've only seen something like that in an Argentinian (maybe
>> it was Brazilian?) restaurant where they come around with
>> swords full of meat. If you turn the indicator upside down
>> they won't keep piling meat onto your plate. Then again we
>> turned the thing over and they still piled up the meat.

> Janet,

> I saw that done on a food TV show!!!

> I would be as round as an elephant after a day! Two, tops!!

Have you tried what someone did who got disgusted by a Russian
restaurant where everything was served flaming on a sword? He ordered
scrambled egg and said "Now let's see that on a sword!"

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Andy wrote on Sun, 26 Apr 2009 17:10:24 -0500:
>
>>> I've only seen something like that in an Argentinian (maybe
>>> it was Brazilian?) restaurant where they come around with
>>> swords full of meat. If you turn the indicator upside down
>>> they won't keep piling meat onto your plate. Then again we
>>> turned the thing over and they still piled up the meat.
>
>> Janet,
>
>> I saw that done on a food TV show!!!
>
>> I would be as round as an elephant after a day! Two, tops!!
>
> Have you tried what someone did who got disgusted by a Russian
> restaurant where everything was served flaming on a sword? He ordered
> scrambled egg and said "Now let's see that on a sword!"


<grins!>

Andy
--
Eat first, talk later.

Andy wrote:
> Janet Wilder said...
>
>> I've only seen something like that in an Argentinian (maybe it was
>> Brazilian?) restaurant where they come around with swords full of meat.
>> If you turn the indicator upside down they won't keep piling meat onto
>> your plate. Then again we turned the thing over and they still piled up
>> the meat.
>
>
> Janet,
>
> I saw that done on a food TV show!!!
>
> I would be as round as an elephant after a day! Two, tops!! ))
>
> Best,
>
> Andy

This place was in Boston. The food was wonderful.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Andy wrote:
> Janet,
>
> I saw that done on a food TV show!!!
>
> I would be as round as an elephant after a day! Two, tops!! ))
>
> Best,
>
> Andy
>


Andy, it is such a fun dining experience. There is so much to choose
from, you have to be selective. Each gaucho who walks by, is carrying a
sizzling sword full of meat; filet mignon, leg of lamb, chicken hearts,
shrimp. They will bring around a platter of salmon They also fill the
table with other foods like salads, fried potatoes, polenta, black
beans, yucca, caramelized onions, grilled mushrooms, a variety of
sauces, bread.


They may call them a churrasco, rodizio, Brazilian steakhouse. I would
check for a "Brazil steakhouse" and see what you find. When I was in
Brazil, they called it a Brasil BBQ. It was just like the ones that are
here. I went to a couple in Houston and to one in Miami. You pay one
price, but it is all you can eat. A great place to take a date.


Becca

Becca said...

> Andy wrote:
>> Janet,
>>
>> I saw that done on a food TV show!!!
>>
>> I would be as round as an elephant after a day! Two, tops!! ))
>>
>> Best,
>>
>> Andy
>>
>
>
> Andy, it is such a fun dining experience. There is so much to choose
> from, you have to be selective. Each gaucho who walks by, is carrying a
> sizzling sword full of meat; filet mignon, leg of lamb, chicken hearts,
> shrimp. They will bring around a platter of salmon They also fill the
> table with other foods like salads, fried potatoes, polenta, black
> beans, yucca, caramelized onions, grilled mushrooms, a variety of
> sauces, bread.
>
>
> They may call them a churrasco, rodizio, Brazilian steakhouse. I would
> check for a "Brazil steakhouse" and see what you find. When I was in
> Brazil, they called it a Brasil BBQ. It was just like the ones that are
> here. I went to a couple in Houston and to one in Miami. You pay one
> price, but it is all you can eat. A great place to take a date.
>
>
> Becca


Becca,

I found a "Fogo de Chão" in Philadelphia!!!
http://www.fogodechao.com/locations/Philadelphia.htm

Looks like a real nice upscale place. Better dust off my suit and tie.

This could be the start of something really, really, really, really bad!

Thanks!

Best,

Andy
--
Eat first, talk later.

Andy wrote:
> Becca,
>
> I found a "Fogo de Chão" in Philadelphia!!!
> http://www.fogodechao.com/locations/Philadelphia.htm
>
> Looks like a real nice upscale place. Better dust off my suit and tie.
>
> This could be the start of something really, really, really, really bad!


There is a Fogo de Chão location in Houston. The food was pretty good,
I love their fried plantains. You can dress up, or not. I have been
there with 8 people for a birthday party and in Florida we had a bon
voyage dinner with 135 people. We dressed fairly casually. Their food
cooks on an enormous rotisserie, so you can see the meat cooking. It is
interesting to watch and oodles of fun. Their lunch prices are less
expensive but I have not been there for lunch, yet.


Also, when they bring the meat to the table, you can eyeball the meat
and choose a piece that suits the way you like it cooked; rare, medium,
well done.


Becca

Becca said...

> Andy wrote:
>> Becca,
>>
>> I found a "Fogo de Chão" in Philadelphia!!!
>> http://www.fogodechao.com/locations/Philadelphia.htm
>>
>> Looks like a real nice upscale place. Better dust off my suit and tie.
>>
>> This could be the start of something really, really, really, really
>> bad!
>
>
> There is a Fogo de Chão location in Houston. The food was pretty good,
> I love their fried plantains. You can dress up, or not. I have been
> there with 8 people for a birthday party and in Florida we had a bon
> voyage dinner with 135 people. We dressed fairly casually. Their food
> cooks on an enormous rotisserie, so you can see the meat cooking. It is
> interesting to watch and oodles of fun. Their lunch prices are less
> expensive but I have not been there for lunch, yet.
>
>
> Also, when they bring the meat to the table, you can eyeball the meat
> and choose a piece that suits the way you like it cooked; rare, medium,
> well done.
>
>
> Becca


Becca,

A couple questions?

Speaking of doneness, are the gaucho chefs adept at cutting a serving from
the middle of the sword? I guessed they just serve the lowest on the sword
portion.

Looking over the menu, they show 15 different sworded meats. I watched the
various named meats they serve. Is there a shortcut to get what you want
quickly? I know barking out loud is out of the question. Something like
putting a playing card with a meat's picture or name on it next to the
disk?

Thanks again!

Best,

Andy
--
Eat first, talk later.

Andy wrote:
> Becca,
>
> A couple questions?
>
> Speaking of doneness, are the gaucho chefs adept at cutting a serving from
> the middle of the sword? I guessed they just serve the lowest on the sword
> portion.
>
> Looking over the menu, they show 15 different sworded meats. I watched the
> various named meats they serve. Is there a shortcut to get what you want
> quickly? I know barking out loud is out of the question. Something like
> putting a playing card with a meat's picture or name on it next to the
> disk?
>
> Thanks again!
>
> Best,
>
> Andy
>

He will put the meat on a platter, and cut the meat until you find a
piece that is done to your liking. He will serve everyone at your table,
then the meat goes back on the skewer and he serves the next table.


The meat cooks on rotisseries and when the meat is ready, they bring it
around. A couple of gauchos are serving meat simultaneously, walking
from table to table. If you are in a hurry, ask them for the meat you
would like and they will bring it out as soon as possible.


Becca