The Tides Edge Grill at Dataw:

http://i58.tinypic.com/zmiq0h.jpg

Jill

On Thursday, December 4, 2014 11:19:15 AM UTC-5, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

I think it's Bibb with two B's.

All sounds tasty, but no poor need apply.

Oh - and what is 'ju' at the end of one item?

On 12/4/2014 11:19 AM, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

At those prices, I assume that is the dinner menu? The lamb sounds
good. I like scallops, but not with pablano anything.

On 12/4/2014 11:34 AM, Kalmia wrote:
> On Thursday, December 4, 2014 11:19:15 AM UTC-5, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
> I think it's Bibb with two B's.
>
> All sounds tasty, but no poor need apply.
>
> Oh - and what is 'ju' at the end of one item?
>
Yeah, I wondered about that too. They really need a proofreader.

Jill

On 12/4/2014 11:42 AM, Ed Pawlowski wrote:
> On 12/4/2014 11:19 AM, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
> At those prices, I assume that is the dinner menu? The lamb sounds
> good. I like scallops, but not with pablano anything.

It's only open for dinner.

The seared salmon sounds good, too. As for the scallops, that seemed
like an odd pairing to me. It doesn't take much to overwhelm the
delicate taste of scallops.

The last time I ordered seared scallops (in a different Club dining
room) the taste of the scallops was lost because they served them on a
bed of highly spiced black rice. It totally ruined the dish.

Jill

On Thursday, December 4, 2014 9:19:15 AM UTC-7, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

What a pretentious display of useless verbiage. What's with this "searing" of nearly every entree? I'm glad I am not stuck with that choice of entrees...I would probably just say "Bring me a double cheese burger" and a coke and take your menu and stuff it.
===

On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
wrote:

> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>

Looks like a menu that's priced so you will be able to use up your
$800 allotment with ease!


--
A kitchen without a cook is just a room.

On 12/4/2014 10:19 AM, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill


Some of it sounds tasty. Of course there are too many adjectives.

Will someone tell me what the heck is "cream ju"? I tried to Google it
and had no success

--
From somewhere very deep in the heart of Texas

On Thursday, December 4, 2014 10:19:15 AM UTC-6, jmcquown wrote:
> The Tides Edge Grill at Dataw:
>
> http://i58.tinypic.com/zmiq0h.jpg
>
> Jill

Menu sounds pretty good, I like seafood and fish. I do not see anything diconstructed! After the trip in Sept, I have been making my own things that are diconstructed. LOL

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
> wrote:
>
>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>
>>> The Tides Edge Grill at Dataw:
>>>
>>> http://i58.tinypic.com/zmiq0h.jpg
>>
>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>
>>What is "ju"? Is that a single molecule of juice?
>>
>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>"White Cheddar
>>
>>"Demi Glaze". Puh-LEESE!
>
> If you throw onions, mushrooms, cheese and vinaigrette together, why
> would you call that "Heirloom Spinach and Tomato Salad"? There's no
> spinach or tomato in there.

And chilli sauce that contains no chilli!


--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
>>> wrote:
>>>
>>>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>>
>>>>> The Tides Edge Grill at Dataw:
>>>>>
>>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>>
>>>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>>
>>>>What is "ju"? Is that a single molecule of juice?
>>>>
>>>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>>>"White Cheddar
>>>>
>>>>"Demi Glaze". Puh-LEESE!
>>>
>>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>>> spinach or tomato in there.
>>
>>And chilli sauce that contains no chilli!
>
> lol, I can't find that.

Ask! In the past I have questioned it but it seems to be so normal here
they seem to think I am daft. I still won't touch anything called 'chilli'
whatever the assurances.


--
http://www.helpforheroes.org.uk/shop/

On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> wrote:

> And chilli sauce that contains no chilli!

I'm American and have lived with that one all my life, but I still
haven't figured out why it's called "chili sauce". It has bell
peppers - and that's as close as it gets to chilies.
http://www.freshpreserving.com/recip...as-chili-sauce


--

Good Food.
Good Friends.
Good Memories.

On Friday, December 5, 2014 1:30:29 AM UTC-5, Sqwertz wrote:
> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>
> > The Tides Edge Grill at Dataw:
> >
> > http://i58.tinypic.com/zmiq0h.jpg
>
> "Roquefort Blue Cheese"? That's just a tad redundant redundant.

That's to inform the barbarians that it's cheese with 'that blue stuff'


>
> What is "ju"? Is that a single molecule of juice?

I think someone ran out of room and didn't dare hyphenate jus? Just a guess.
>
> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
> "White Cheddar

Yeah - I noticed capitals letters Tossed around with Abandon.
>
> "Demi Glaze". Puh-LEESE!



A not too shiny glaze?

I doubt if there is one menu in the US without spelling errors.

"sf" > wrote in message
...
> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> > wrote:
>
>> And chilli sauce that contains no chilli!
>
> I'm American and have lived with that one all my life, but I still
> haven't figured out why it's called "chili sauce". It has bell
> peppers - and that's as close as it gets to chilies.
> http://www.freshpreserving.com/recip...as-chili-sauce

You see, I accept that ... until you start to tell everyone that only YOUR
way is the right way! There are plenty of anomalies in all languages so it
is not a good idea to put people down for theirs. It will always come back
to bite you in the bum <g>

--
http://www.helpforheroes.org.uk/shop/

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 13:42:03 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
>>>>> wrote:
>>>>>
>>>>>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>>>>
>>>>>>> The Tides Edge Grill at Dataw:
>>>>>>>
>>>>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>>>>
>>>>>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>>>>
>>>>>>What is "ju"? Is that a single molecule of juice?
>>>>>>
>>>>>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>>>>>"White Cheddar
>>>>>>
>>>>>>"Demi Glaze". Puh-LEESE!
>>>>>
>>>>> If you throw onions, mushrooms, cheese and vinaigrette together, why
>>>>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
>>>>> spinach or tomato in there.
>>>>
>>>>And chilli sauce that contains no chilli!
>>>
>>> lol, I can't find that.
>>
>>Ask! In the past I have questioned it but it seems to be so normal here
>>they seem to think I am daft. I still won't touch anything called
>>'chilli'
>>whatever the assurances.
>
> Is it a toned down version for the western palate, replacing the
> chillies with "bell peppers"?

No idea!


--
http://www.helpforheroes.org.uk/shop/

On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:

> On Fri, 5 Dec 2014 13:42:03 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"Bruce" > wrote in message
> .. .
> >> On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> >> > wrote:
> >>
> >>>
> >>>And chilli sauce that contains no chilli!
> >>
> >> lol, I can't find that.
> >
> >Ask! In the past I have questioned it but it seems to be so normal here
> >they seem to think I am daft. I still won't touch anything called 'chilli'
> >whatever the assurances.
>
> Is it a toned down version for the western palate, replacing the
> chillies with "bell peppers"?

I doubt it. Tomatoes originated in the New World, as did chilies.

--
A kitchen without a cook is just a room

On Friday, December 5, 2014 11:06:39 AM UTC-5, Sqwertz wrote:
> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz wrote:
>
> > On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
> >
> >> The Tides Edge Grill at Dataw:
> >>
> >> http://i58.tinypic.com/zmiq0h.jpg
> >
> > "Roquefort Blue Cheese"? That's just a tad redundant redundant.
> >
> > What is "ju"? Is that a single molecule of juice?
> >
> > "Pimento" should not be capitalized. Along with "Smoked Gouda" and
> > "White Cheddar
> >
> > "Demi Glaze". Puh-LEESE!
>
> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
> enough to be beef, too expensive for pork (duck breast cost less), but
> mint with beef? or pork?
>
> -sw

I wondered about that, as it carries a higher price than the lobster item, but of course it didn't define the lobster. Maine? Florida? African? Just the tail? Hey - maybe they want the customer to have to 'grill' ye server a bit, thereby establishing a rapport and, hence, maybe a fatter tip?

On Sat, 06 Dec 2014 07:38:34 +1100, Bruce > wrote:

>
> I know, but most Americans don't like their food very spicey, do they?

I can't speak for most Americans but most of the Americans I know like
spicy food to one degree or another.

--
A kitchen without a cook is just a room

On 2014-12-05 3:38 PM, Bruce wrote:

>>>
>>> Is it a toned down version for the western palate, replacing the
>>> chillies with "bell peppers"?
>>
>> I doubt it. Tomatoes originated in the New World, as did chilies.
>
> I know, but most Americans don't like their food very spicey, do they?
>


Compared to who? The US is a pretty diverse society and some of the
cultures that make up the population tend to eat hot spicy foods. The
taste for spicy foods has spread to the majority with European roots.
Most of the Americans I know like spicy foods. The Europeans I know do
not.

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>
>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>>>
>>>>> Is it a toned down version for the western palate, replacing the
>>>>> chillies with "bell peppers"?
>>>>
>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>>
>>> I know, but most Americans don't like their food very spicey, do they?
>>
>>Where did you get that idea from?
>
> I thought white Americans would be like white English and Australians.
> Most of the ones I know look scared when I show them habanero chillies
> that I've grown.

Hardly. Mexican food is commonly eaten here. Habaneras are not commonly
eaten though. Jalapenos would be more common.

"Bruce" > wrote in message
...
> On Fri, 05 Dec 2014 18:27:17 -0500, Dave Smith
> > wrote:
>
>>On 2014-12-05 3:38 PM, Bruce wrote:
>>
>>>>>
>>>>> Is it a toned down version for the western palate, replacing the
>>>>> chillies with "bell peppers"?
>>>>
>>>> I doubt it. Tomatoes originated in the New World, as did chilies.
>>>
>>> I know, but most Americans don't like their food very spicey, do they?
>>>
>>
>>
>>Compared to who? The US is a pretty diverse society and some of the
>>cultures that make up the population tend to eat hot spicy foods. The
>>taste for spicy foods has spread to the majority with European roots.
>>Most of the Americans I know like spicy foods. The Europeans I know do
>>not.
>
> It also depends on what you call spicy. I eat spicier food than
> anybody I know, but when I was once served a dish by a Thai chef, that
> was meant to be served to a Thai customer, I couldn't eat it. It had a
> red film all over it and was pure fire.

To me, spicy is a rather vague term. I love Mexican food. I do not love
ginger, Thai food, Indian food or a lot of other things that could be called
spicy.

On 12/5/2014 6:14 PM, sf wrote:
> On Sat, 06 Dec 2014 07:38:34 +1100, Bruce > wrote:
>
>>
>> I know, but most Americans don't like their food very spicey, do they?
>
> I can't speak for most Americans but most of the Americans I know like
> spicy food to one degree or another.
>

Us sweet Polish boys can't take too much heat. Its genetic.

On 12/5/2014 11:06 AM, Sqwertz wrote:

>
> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
> enough to be beef, too expensive for pork (duck breast cost less), but
> mint with beef? or pork?
>
> -sw
>

I was in a meat sore the other day and they had frozen Buffalo
tenderloin. $69 a pound.

On Fri, 5 Dec 2014 10:06:40 -0600, Sqwertz >
wrote:

>On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz wrote:
>
>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>
>>> The Tides Edge Grill at Dataw:
>>>
>>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>
>> What is "ju"? Is that a single molecule of juice?
>>
>> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
>> "White Cheddar
>>
>> "Demi Glaze". Puh-LEESE!
>
>Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
>enough to be beef, too expensive for pork (duck breast cost less), but
>mint with beef? or pork?
>
>-sw
What do you care? It's going to be an orange and green plate of
tenderloin food. The lobster has so much flavor competition I doubt
you will be able to taste the lobster ( whatever it is--whole, tail,
chunks, what?)
Heirloom spinach is different; usually it is heirloom tomatoes.
Janet US

On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Bruce" > wrote in message
...
>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>>
>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>>>>
>>>>>> Is it a toned down version for the western palate, replacing the
>>>>>> chillies with "bell peppers"?
>>>>>
>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>>>
>>>> I know, but most Americans don't like their food very spicey, do they?
>>>
>>>Where did you get that idea from?
>>
>> I thought white Americans would be like white English and Australians.
>> Most of the ones I know look scared when I show them habanero chillies
>> that I've grown.
>
>Hardly. Mexican food is commonly eaten here. Habaneras are not commonly
>eaten though. Jalapenos would be more common.

Jalapeno peppers aren't exactly what I'd call spicy. I think they're
rather wimpy. We grow little Thai bird peppers. They are hotter.

Doris

On Fri, 5 Dec 2014 23:08:24 -0600, Sqwertz >
wrote:

>On Fri, 05 Dec 2014 21:37:48 -0700, Janet B wrote:
>
>> On Fri, 5 Dec 2014 10:06:40 -0600, Sqwertz >
>> wrote:
>>
>>>Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
>>>enough to be beef, too expensive for pork (duck breast cost less), but
>>>mint with beef? or pork?
>>>
>> What do you care?
>
>Because I'm a caring kind of guy.
>
>> The lobster has so much flavor competition I doubt
>> you will be able to taste the lobster ( whatever it is--whole, tail,
>> chunks, what?)
>
>What do you care?
>
>> Heirloom spinach is different; usually it is heirloom tomatoes.
>
>I missed "heirloom spinach". A quick web search says it really does
>exist in several forms (like purple).
>
>-sw
My bad ;(
Janet US

"Bruce" > wrote in message
...
> On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>>>
>>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>>>>>
>>>>>>> Is it a toned down version for the western palate, replacing the
>>>>>>> chillies with "bell peppers"?
>>>>>>
>>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>>>>
>>>>> I know, but most Americans don't like their food very spicey, do they?
>>>>
>>>>Where did you get that idea from?
>>>
>>> I thought white Americans would be like white English and Australians.
>>> Most of the ones I know look scared when I show them habanero chillies
>>> that I've grown.
>>
>>Hardly. Mexican food is commonly eaten here. Habaneras are not commonly
>>eaten though. Jalapenos would be more common.
>
> But jalapenos aren't spicy and habaneros are.

They sure can be! I just ate some that were.

"Doris Night" > wrote in message
...
> On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>>>
>>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
>>>>>>
>>>>>>> Is it a toned down version for the western palate, replacing the
>>>>>>> chillies with "bell peppers"?
>>>>>>
>>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>>>>
>>>>> I know, but most Americans don't like their food very spicey, do they?
>>>>
>>>>Where did you get that idea from?
>>>
>>> I thought white Americans would be like white English and Australians.
>>> Most of the ones I know look scared when I show them habanero chillies
>>> that I've grown.
>>
>>Hardly. Mexican food is commonly eaten here. Habaneras are not commonly
>>eaten though. Jalapenos would be more common.
>
> Jalapeno peppers aren't exactly what I'd call spicy. I think they're
> rather wimpy. We grow little Thai bird peppers. They are hotter.

I think spicy and hot are two different things.

On Sat, 06 Dec 2014 17:08:31 +1100, Bruce > wrote:

> On Sat, 06 Dec 2014 00:27:33 -0500, Doris Night
> > wrote:
>
> >On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
> > wrote:
> >
> >>
> >>"Bruce" > wrote in message
> . ..
> >>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
> >>> > wrote:
> >>>
> >>>>
> >>>>"Bruce" > wrote in message
> m...
> >>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
> >>>>>
> >>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce > wrote:
> >>>>>>
> >>>>>>> Is it a toned down version for the western palate, replacing the
> >>>>>>> chillies with "bell peppers"?
> >>>>>>
> >>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
> >>>>>
> >>>>> I know, but most Americans don't like their food very spicey, do they?
> >>>>
> >>>>Where did you get that idea from?
> >>>
> >>> I thought white Americans would be like white English and Australians.
> >>> Most of the ones I know look scared when I show them habanero chillies
> >>> that I've grown.
> >>
> >>Hardly. Mexican food is commonly eaten here. Habaneras are not commonly
> >>eaten though. Jalapenos would be more common.
> >
> >Jalapeno peppers aren't exactly what I'd call spicy. I think they're
> >rather wimpy. We grow little Thai bird peppers. They are hotter.
>
> Yes, that's what I'd call spicy.

I think you should stop using euphemisms and call it what it is: HOT.
I would not be happy with a lot of bird pepper covering up the flavor
of my food, but I can take a lot of heat before I start to complain.

--
A kitchen without a cook is just a room

"Bruce" > wrote in message
...
> On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
>
>>On Sat, 06 Dec 2014 17:08:31 +1100, Bruce > wrote:
>>
>>> On Sat, 06 Dec 2014 00:27:33 -0500, Doris Night
>>> > wrote:
>>>
>>> >On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
>>> > wrote:
>>> >
>>> >>
>>> >>"Bruce" > wrote in message
>>> . ..
>>> >>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>> >>> > wrote:
>>> >>>
>>> >>>>
>>> >>>>"Bruce" > wrote in message
>>> m...
>>> >>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>> >>>>>
>>> >>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce >
>>> >>>>>>wrote:
>>> >>>>>>
>>> >>>>>>> Is it a toned down version for the western palate, replacing the
>>> >>>>>>> chillies with "bell peppers"?
>>> >>>>>>
>>> >>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>> >>>>>
>>> >>>>> I know, but most Americans don't like their food very spicey, do
>>> >>>>> they?
>>> >>>>
>>> >>>>Where did you get that idea from?
>>> >>>
>>> >>> I thought white Americans would be like white English and
>>> >>> Australians.
>>> >>> Most of the ones I know look scared when I show them habanero
>>> >>> chillies
>>> >>> that I've grown.
>>> >>
>>> >>Hardly. Mexican food is commonly eaten here. Habaneras are not
>>> >>commonly
>>> >>eaten though. Jalapenos would be more common.
>>> >
>>> >Jalapeno peppers aren't exactly what I'd call spicy. I think they're
>>> >rather wimpy. We grow little Thai bird peppers. They are hotter.
>>>
>>> Yes, that's what I'd call spicy.
>>
>>I think you should stop using euphemisms and call it what it is: HOT.
>>I would not be happy with a lot of bird pepper covering up the flavor
>>of my food, but I can take a lot of heat before I start to complain.
>
> What's the difference between spicy and hot? What do you add to create
> heat?

I have attempted to eat Indian food that was spicy. It wasn't hot but there
was so much spice in it that the powdery spices coated my tongue. It was
unpleasant and I couldn't taste the potatoes.

My dad once brought home a whole apple pie from a potluck at work. He said
the woman made a second one but hardly any got eaten. Why? From the taste
of it she had a little nutmeg accident. That wasn't hot either. Just way
too much spice.

"Bruce" > wrote in message
news
> On Fri, 5 Dec 2014 22:50:21 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Bruce" > wrote in message
m...
>>>>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>>"Bruce" > wrote in message
>>>>>>news:qq548alfkobcahlqp7hr0ueupce517r14j@4ax. com...
>>>>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>>>>>
>>>>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce >
>>>>>>>>wrote:
>>>>>>>>
>>>>>>>>> Is it a toned down version for the western palate, replacing the
>>>>>>>>> chillies with "bell peppers"?
>>>>>>>>
>>>>>>>>I doubt it. Tomatoes originated in the New World, as did chilies.
>>>>>>>
>>>>>>> I know, but most Americans don't like their food very spicey, do
>>>>>>> they?
>>>>>>
>>>>>>Where did you get that idea from?
>>>>>
>>>>> I thought white Americans would be like white English and Australians.
>>>>> Most of the ones I know look scared when I show them habanero chillies
>>>>> that I've grown.
>>>>
>>>>Hardly. Mexican food is commonly eaten here. Habaneras are not
>>>>commonly
>>>>eaten though. Jalapenos would be more common.
>>>
>>> But jalapenos aren't spicy and habaneros are.
>>
>>They sure can be! I just ate some that were.
>
> But were they spicy like a habanero or a bird's eye chilli?

They had a good heat to them. I would refer to that as heat and not spice.

"Bruce" > wrote in message
...
> On Sat, 6 Dec 2014 01:30:16 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Bruce" > wrote in message
. ..
>>> On Fri, 05 Dec 2014 23:28:41 -0800, sf > wrote:
>>>
>>>>On Sat, 06 Dec 2014 17:08:31 +1100, Bruce > wrote:
>>>>
>>>>> On Sat, 06 Dec 2014 00:27:33 -0500, Doris Night
>>>>> > wrote:
>>>>>
>>>>> >On Fri, 5 Dec 2014 20:00:33 -0800, "Julie Bove"
>>>>> > wrote:
>>>>> >
>>>>> >>
>>>>> >>"Bruce" > wrote in message
>>>>> . ..
>>>>> >>> On Fri, 5 Dec 2014 16:48:18 -0800, "Julie Bove"
>>>>> >>> > wrote:
>>>>> >>>
>>>>> >>>>
>>>>> >>>>"Bruce" > wrote in message
>>>>> m...
>>>>> >>>>> On Fri, 05 Dec 2014 12:10:47 -0800, sf > wrote:
>>>>> >>>>>
>>>>> >>>>>>On Sat, 06 Dec 2014 06:14:15 +1100, Bruce >
>>>>> >>>>>>wrote:
>>>>> >>>>>>
>>>>> >>>>>>> Is it a toned down version for the western palate, replacing
>>>>> >>>>>>> the
>>>>> >>>>>>> chillies with "bell peppers"?
>>>>> >>>>>>
>>>>> >>>>>>I doubt it. Tomatoes originated in the New World, as did
>>>>> >>>>>>chilies.
>>>>> >>>>>
>>>>> >>>>> I know, but most Americans don't like their food very spicey, do
>>>>> >>>>> they?
>>>>> >>>>
>>>>> >>>>Where did you get that idea from?
>>>>> >>>
>>>>> >>> I thought white Americans would be like white English and
>>>>> >>> Australians.
>>>>> >>> Most of the ones I know look scared when I show them habanero
>>>>> >>> chillies
>>>>> >>> that I've grown.
>>>>> >>
>>>>> >>Hardly. Mexican food is commonly eaten here. Habaneras are not
>>>>> >>commonly
>>>>> >>eaten though. Jalapenos would be more common.
>>>>> >
>>>>> >Jalapeno peppers aren't exactly what I'd call spicy. I think they're
>>>>> >rather wimpy. We grow little Thai bird peppers. They are hotter.
>>>>>
>>>>> Yes, that's what I'd call spicy.
>>>>
>>>>I think you should stop using euphemisms and call it what it is: HOT.
>>>>I would not be happy with a lot of bird pepper covering up the flavor
>>>>of my food, but I can take a lot of heat before I start to complain.
>>>
>>> What's the difference between spicy and hot? What do you add to create
>>> heat?
>>
>>I have attempted to eat Indian food that was spicy. It wasn't hot but
>>there
>>was so much spice in it that the powdery spices coated my tongue. It was
>>unpleasant and I couldn't taste the potatoes.
>>
>>My dad once brought home a whole apple pie from a potluck at work. He
>>said
>>the woman made a second one but hardly any got eaten. Why? From the
>>taste
>>of it she had a little nutmeg accident. That wasn't hot either. Just way
>>too much spice.
>
> Ok, I know what you mean. When I said spicy, I meant hot.

I would then say hot or spicy hot. To me, curry is spicy. It may or may
not be hot but it's not a flavor profile that I like.

On Friday, December 5, 2014 7:42:00 AM UTC-6, Ophelia wrote:
> "Bruce" > wrote in message
> ...
> > On Fri, 5 Dec 2014 10:59:08 -0000, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >>"Bruce" > wrote in message
> . ..
> >>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz >
> >>> wrote:
> >>>
> >>>>On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
> >>>>
> >>>>> The Tides Edge Grill at Dataw:
> >>>>>
> >>>>> http://i58.tinypic.com/zmiq0h.jpg
> >>>>
> >>>>"Roquefort Blue Cheese"? That's just a tad redundant redundant.
> >>>>
> >>>>What is "ju"? Is that a single molecule of juice?
> >>>>
> >>>>"Pimento" should not be capitalized. Along with "Smoked Gouda" and
> >>>>"White Cheddar
> >>>>
> >>>>"Demi Glaze". Puh-LEESE!
> >>>
> >>> If you throw onions, mushrooms, cheese and vinaigrette together, why
> >>> would you call that "Heirloom Spinach and Tomato Salad"? There's no
> >>> spinach or tomato in there.
> >>
> >>And chilli sauce that contains no chilli!
> >
> > lol, I can't find that.
>
> Ask! In the past I have questioned it but it seems to be so normal here
> they seem to think I am daft. I still won't touch anything called 'chilli'
> whatever the assurances.
>
It is the crappiest of condiments.
http://www.amazon.com/Heinz-Chili-Sa.../dp/B004I8EUBA
>

I kid you not, there are slobs who mix it with grape jelly, then float
meatballs in the concoction.
http://www.food.com/recipe/appetizer...-smokies-73362

--Bryan

On Friday, December 5, 2014 8:39:10 AM UTC-6, Kalmia wrote:
> On Friday, December 5, 2014 1:30:29 AM UTC-5, Sqwertz wrote:
> > On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
> >
> > > The Tides Edge Grill at Dataw:
> > >
> > > http://i58.tinypic.com/zmiq0h.jpg
> >
> > "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>
> That's to inform the barbarians that it's cheese with 'that blue stuff'
>
>
> >
> > What is "ju"? Is that a single molecule of juice?
>
> I think someone ran out of room and didn't dare hyphenate jus? Just a guess.
> >
> > "Pimento" should not be capitalized. Along with "Smoked Gouda" and
> > "White Cheddar
>
> Yeah - I noticed capitals letters Tossed around with Abandon.
> >
> > "Demi Glaze". Puh-LEESE!
>
>
>
> A not too shiny glaze?
>
> I doubt if there is one menu in the US without spelling errors.

I've thought for many years that the Chinese takeout places here in
St. Louis purposefully misspell and omit articles to seem more ethnic.

Oh, and here's a menu with no spelling errors.
http://southwestdinerstl.com/menu/

--Bryan

On Fri, 5 Dec 2014 22:51:03 -0800, "Julie Bove"
> wrote:

> I think spicy and hot are two different things.

I'd never heard anyone say spicy when they really meant hot before I
moved to California.

--
A kitchen without a cook is just a room

On Fri, 5 Dec 2014 22:50:21 -0800, "Julie Bove"
> wrote:

>
> "Bruce" > wrote in message
> ...
> >
> > But jalapenos aren't spicy and habaneros are.
>
> They sure can be! I just ate some that were.

True. They're usually pretty mild, more flavorful than hot, but every
now and then there are some that buck the trend.

--
A kitchen without a cook is just a room

On 12/4/2014 2:00 PM, sf wrote:
> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown >
> wrote:
>
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>
> Looks like a menu that's priced so you will be able to use up your
> $800 allotment with ease!
>
>
I'm down to owing about $300. I've been ill for a couple of months so
even picking up food to repackage for the freezer hasn't been on my list
of things to do.

Jill

On 12/4/2014 3:43 PM, Janet Wilder wrote:
> On 12/4/2014 10:19 AM, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
>
> Some of it sounds tasty. Of course there are too many adjectives.
>
> Will someone tell me what the heck is "cream ju"? I tried to Google it
> and had no success
>
I don't think they know... roasted yellow corn cream ju. I don't know
what the heck it means and I doubt they do, either.

Jill

On 12/4/2014 4:28 PM, rosie wrote:
> On Thursday, December 4, 2014 10:19:15 AM UTC-6, jmcquown wrote:
>> The Tides Edge Grill at Dataw:
>>
>> http://i58.tinypic.com/zmiq0h.jpg
>>
>> Jill
>
> Menu sounds pretty good, I like seafood and fish. I do not see anything diconstructed! After the trip in Sept, I have been making my own things that are diconstructed. LOL
>
Please, no! If they deconstructed it they'd charge more! LOL

Jill

On 12/5/2014 4:27 PM, Kalmia wrote:
> On Friday, December 5, 2014 11:06:39 AM UTC-5, Sqwertz wrote:
>> On Fri, 5 Dec 2014 00:30:29 -0600, Sqwertz wrote:
>>
>>> On Thu, 04 Dec 2014 11:19:09 -0500, jmcquown wrote:
>>>
>>>> The Tides Edge Grill at Dataw:
>>>>
>>>> http://i58.tinypic.com/zmiq0h.jpg
>>>
>>> "Roquefort Blue Cheese"? That's just a tad redundant redundant.
>>>
>>> What is "ju"? Is that a single molecule of juice?
>>>
>>> "Pimento" should not be capitalized. Along with "Smoked Gouda" and
>>> "White Cheddar
>>>
>>> "Demi Glaze". Puh-LEESE!
>>
>> Also, "Pan Seared Tenderloin"? From WHAT ANIMAL? It's expensive
>> enough to be beef, too expensive for pork (duck breast cost less), but
>> mint with beef? or pork?
>>
>> -sw
>
> I wondered about that, as it carries a higher price than the lobster item, but of course it didn't define the lobster. Maine? Florida? African? Just the tail? Hey - maybe they want the customer to have to 'grill' ye server a bit, thereby establishing a rapport and, hence, maybe a fatter tip?
>
No tips involved. You're automatically charged 20% gratuity.

Jill