This evening I chose to dine at a Long John Silver's restaurant in a town with a four-year college with about 7300 students enrolled. The place was nearly full when I entered and had a nice flow of customers such that it was still nearly full when I left after eating my meal. However, I noticed that with the exception of one kid about 12 years old who clearly was there at the insistence of his grandpa, I was probably the youngest customer in the place throughout my time there. This ain't south Florida.
"I was probably the youngest customer...."
Wow!!! They musta been REALLY REALLY OLD!!!
The customers must've all been surveyors.
The college age youngsters haven't built up the tolerance for rancid grease yet to allow them the ability to "enjoy" the offerings at Long John Silver's.
Maybe because it was only 430 in the afternoon?
Ketchup, tarter sauce, seafood sauce, pepper salt, no, not LJS, they are the only place I know of that offers their own brand of oil to dip and/or pour on fish and other foods.
Helps it slide down?
The malt vinegar is quite tasty. Adds that little something special to a standard fish plank.
It was about 6:30, not 4:30. I had to be at the high school football game a few miles down the road before 7:00.
I'm not sure what hushpuppies are really supposed to be but what LJS serves is not particularly satisfying. They would work well, though, as something to surreptitiously drop into some cool dude's sagging britches/shorts/whatever to provide him a little surprise sometime later.
I probably haven't been in LOS in 25 years and don't miss it.
With baby boomers reaching retirement age it might not be such a bad thing for that chain. Have you been to a MacDonald's at breakfast time lately?
Mark Mayer, post: 447054, member: 424 wrote: Have you been to a MacDonald's at breakfast time lately?
Absolutely not - that establishment is to avoided like the plague that it is
The idea of the vinegar is that you gag on it instead of gagging on the fish. :joy:
The "fast food" industry has more and more non-food ingredients than ever.
For example, google "meat glue".
Maybe it's better to eat more home produced foods.
N
People prefer food when they know nothing about its preparation. Waiting for a chicken to lay an egg, then immediately grabbing it, cracking it and dropping it on the skillet for a sunny side up treat is not what most people today want to experience. Remoteness is good.
Holy Cow, post: 447059, member: 50 wrote: People prefer food when they know nothing about its preparation....Remoteness is good.
That's so true. All I've got to say is people would eat a lot less meat if they had to kill it, skin it and cut it up themselves.
My kids accidently killed their pet chicken.
An hr later, they were eating it!
Nate The Surveyor, post: 447063, member: 291 wrote: My kids accidently killed their pet chicken.
An hr later, they were eating it!
Accidentally?
Are you sure it was an accident?
Do they have any other tasty pets?
Don
paden cash, post: 447061, member: 20 wrote: That's so true. All I've got to say is people would eat a lot less meat if they had to kill it, skin it and cut it up themselves.
I must not be them people. The more butchering I do the more I get to eat. However that sorta ranch way of living does not in any way affect my focus towards plowing through a big mac. I'm nondiscrimatory that way
Way back about sixth grade I grossed out some female classmates at lunch one day as they were exclaiming how wonderful the homemade bread tasted that day. I told them the special flavoring came from all the grasshoppers, beetles and other insects that had been ground up with the wheat while milling the flour for the bread. Anyone who has ever hauled freshly harvested grain to market is very familiar with the "extras" that flow along with the grain into the storage bins.
Holy Cow, post: 447146, member: 50 wrote: Way back about sixth grade I grossed out some female classmates at lunch one day as they were exclaiming how wonderful the homemade bread tasted that day. I told them the special flavoring came from all the grasshoppers, beetles and other insects that had been ground up with the wheat while milling the flour for the bread. Anyone who has ever hauled freshly harvested grain to market is very familiar with the "extras" that flow along with the grain into the storage bins.
Same reason I refuse to eat canned green beans to this day.
