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Old 07-03-2011, 07:51 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

http://www.recfoodcooking.com/
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Cheers
Chatty Cathy


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Old 07-03-2011, 09:28 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mar 7, 2:51*pm, ChattyCathy wrote:
http://www.recfoodcooking.com/
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Chatty Cathy


MCINL. I doubt I'd order a dessert if I knew it had
Froot Loops in it, but if one arrived that had them,
I'd try it. If they were just, you know, a garnish, I
might scrape them off.

Cindy Hamilton
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Old 07-03-2011, 09:34 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

I'd express chagrin to the waiter for sure. I doubt this would ever
happen tho, or has anyone really had this experience?

I
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Old 07-03-2011, 10:12 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mon, 07 Mar 2011 21:51:18 +0200, ChattyCathy
wrote:

http://www.recfoodcooking.com/


I'm assuming it's a prix fixe dinner and no other choices?

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Old 07-03-2011, 11:26 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On 3/7/2011 2:28 PM, Cindy Hamilton wrote:
On Mar 7, 2:51 pm, wrote:
http://www.recfoodcooking.com/
--
Cheers
Chatty Cathy


MCINL. I doubt I'd order a dessert if I knew it had
Froot Loops in it, but if one arrived that had them,
I'd try it. If they were just, you know, a garnish, I
might scrape them off.

Cindy Hamilton




I agree, but I'd also wonder about the restaurant, thinking Froot Loops
might be just their cheap substitute for real fruit.

gloria p


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Old 08-03-2011, 12:55 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mon, 07 Mar 2011 21:51:18 +0200, ChattyCathy
wrote:

http://www.recfoodcooking.com/


Froot Loops... yoose be kiddin'... I would never dine ***.
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Old 08-03-2011, 02:27 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On 03/07/2011 11:51 AM, ChattyCathy wrote:
http://www.recfoodcooking.com/


(Note to Cathy: I'm not criticizing the survey by sharing what my MCINL
answer is.)

I chose MCINL because I would taste it and then base whether I ate it or
not on how good it tasted.

Serene

--
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Old 08-03-2011, 03:16 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mar 7, 11:51*am, ChattyCathy wrote:
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I simply would not eat it. If asked, I would tell the the truth. Fruit
loops don't like me. If they didn't bother me, I would eat them as a
dry snack plain, and I do like them. But I always have a reaction to
them. There is something in them that bothers me. I have no idea
what.

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Old 08-03-2011, 03:36 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

In article ,
Serene Vannoy wrote:

On 03/07/2011 11:51 AM, ChattyCathy wrote:
http://www.recfoodcooking.com/


(Note to Cathy: I'm not criticizing the survey by sharing what my MCINL
answer is.)

I chose MCINL because I would taste it and then base whether I ate it or
not on how good it tasted.


Me too, PLUS I would suspect that the Froot Loops were actually
imitations. If it was really a fancy restaurant, they might use high
quality fruit and hand make something that looked like Froot Loops but
were really good.

--
Dan Abel
Petaluma, California USA

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Old 08-03-2011, 03:50 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...


"Serene Vannoy" wrote
I chose MCINL because I would taste it and then base whether I ate it or
not on how good it tasted.

Serene


Exactly, chose the same button. One spoonful won't hurt. You never know
what may have been done to them.



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Old 08-03-2011, 04:02 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On 3/7/2011 8:16 PM, wrote:
On Mar 7, 11:51 am, wrote:
http://www.recfoodcooking.com/


I simply would not eat it. If asked, I would tell the the truth. Fruit
loops don't like me. If they didn't bother me, I would eat them as a
dry snack plain, and I do like them. But I always have a reaction to
them. There is something in them that bothers me. I have no idea
what.


It could easily be all the artificial food coloring.

gloria p
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Old 08-03-2011, 05:15 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mon, 07 Mar 2011 18:27:48 -0800, Serene Vannoy wrote:

On 03/07/2011 11:51 AM, ChattyCathy wrote:
http://www.recfoodcooking.com/


(Note to Cathy: I'm not criticizing the survey by sharing what my MCINL
answer is.)


I knew that grin. Believe it or not, I've grown to like it when people
post about why they went for MCINL - or any other choice for that matter;
nice to know what they think.


I chose MCINL because I would taste it and then base whether I ate it or
not on how good it tasted.


I have always abhorred Froot Loops (and a lot of other similar "breakfast
cereals") because they just taste (and look) so - what's the word -
synthetic. Packed with goodness and vitamins, my foot. Packed with
artificial fill in your choice of ingredients here is more like it, IMO.

BTW, I was very rude in not thanking gloria p for this survey in my OP;
her "Food Network" thread was what got me thinking about it. Belated
apologies - and thank you gloria.

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Cheers
Chatty Cathy

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Old 08-03-2011, 06:37 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mon, 07 Mar 2011 14:12:49 -0800, sf wrote:

On Mon, 07 Mar 2011 21:51:18 +0200, ChattyCathy
wrote:

http://www.recfoodcooking.com/


I'm assuming it's a prix fixe dinner and no other choices?


No, I wasn't thinking along those lines. Never been to any 'high class'
restaurants that offer set menus for a specific price.

FWIW, when the wait staff (or the chef) at a 'high class' restaurant have
recommended a particular dessert, I've been known to succumb to their
charms and ordered it. However, if a recommended dessert arrived at my
table and it contained Froot Loops, I'd send it straight back to the
kitchen - and revise my opinion of the chef in question.

--
Cheers
Chatty Cathy

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Old 09-03-2011, 03:22 AM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Tue, 08 Mar 2011 20:37:13 +0200, ChattyCathy
wrote:

FWIW, when the wait staff (or the chef) at a 'high class' restaurant have
recommended a particular dessert, I've been known to succumb to their
charms and ordered it. However, if a recommended dessert arrived at my
table and it contained Froot Loops, I'd send it straight back to the
kitchen - and revise my opinion of the chef in question.


I think you'd know it contained Froot Loops before you ordered it!
They tend to mention those things.

--

Today's mighty oak is just yesterday's nut that held its ground.
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Old 09-03-2011, 05:26 PM posted to rec.food.cooking
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Default (2011-03-07) NS-RFC: And now for dessert...

On Mon, 07 Mar 2011 21:51:18 +0200, ChattyCathy
wrote:

http://www.recfoodcooking.com/


It's good to see both you and a new survey Cathy. I've been pretty
busy myself but I try to keep up with the threads that are on topic. I
voted mcinl because I can't remember the last time I had dessert in a
restaurant. If it came as part of a package I might try it but I
can't say for sure.

Lou


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