Is there a way to make the restaurant do as what you requested?

(Jay AM) #81

Keto BBQ sauce topper for sweetness. I’m imagining a dense meat loaf looking cake. And now I’m hungry.

(Sarah ) #82
(Consensus is Politics) #83

But do you have anything with a little less spam in it?

(Consensus is Politics) #84

There was a time when I lived in the dorm when I was in the Air Force. I had a crock pot. I would start out on Sunday night making a pot roast of sorts. I’m a horrible cook, so I need to follow someone elses recipe. So what ever looks good at the time.

So Monday evening I would have pot roast when I got home. I’d throw some more items into the crock, to fill it back up. Some veggies, or what ever extra meat I had. That would continue through the week, keeping the crock full of hot food.

By the end of the week it was more like a pot of chili, that a pot roast. So I’d also spice it up a bit to hide some of the other stale flavors it was picking up.

I only did that for a few months. It did get old a lot quicker than i expected it to. But it beat the chow hall for taste, but lacked it for convenience sake. I ended up just going to the chow hall and bringing home two or three Styrofoam clam-shells home to stick in the fridge. Microwave wonders.

(Edith) #85

Sounds creative.

(Brian) #86

Kinda curious how long ago that was. ??

I had a nephew that as in the Air Force not that long ago that mentioned that they really ate pretty well. Maybe it matters exactly where the base is. I don’t recall where my nephew was but I do know there is a lot of stuff he’s not allowed to talk about.

#87

But most of the food recommended in that reddit… Some of them are with some carbs/sauce…
Maybe it is just me being too picky, but ya know…

(Dan Dan) #88

Nailed it :stuck_out_tongue_winking_eye:

My best friend is super picky and I love going to restaurants with him because he gets every thing his way. He informs the server he will tip above and beyond for the same service and that he does not expect to get anything for free and is willing to pay extra for any changes. He remembers everybody’s name and takes interest in them and gives presents on b-days and holidays and sometimes just because he want to makes someones day.

You get back what you give :wink:

(Consensus is Politics) #89

I was stationed at George AFB, near Victorville, Ca from ‘81 to ‘89. Then RAF Lakenheath, England until ‘94. Luke AFB, near Phoenix, AZ until 2001 when I retired. In ‘98 I went to Osan AB in Korea for one year returning to Luke AFB. Also spent a few months TDY to Turkey, Spain, Saudi for several months at each.

I didn’t always eat in the chow hall. I would say I mostly didn’t. The chow how food stayed pretty consistently crappy everywhere. Pretty much all starch, low protein, low fat. I didn’t know any better, but I avoided it just because it was terrible.

When I was TDY in Incrilick, Turkey, we were paid $40 a day perdeim. We weren’t allowed to eat in their chow hall, due to the sheer number of people we brought during that time. We put up a tent city in the base park, which was probably about 50 to 100 acres. These were the old MASH army tents.

At $40 a day you can eat pretty well when you cook for yourself. At first we packed lunches and dinners to take to work. We worked on the flight line, well, actually the far end taxi way, about 3 miles from the populated area of the base. So heading in to get fast food wasn’t an option.

One day one of my troops had an idea. He noticed the base park that we were living in had several BBQ grills in one area. Why don’t we do a midnight requisition?

That night, our night shift guys drove up in our truck, and we went looking for a BBQ grill that we could liberate. These are your stereotypical park BBQ grills. Twice the size of a shoebox, on a pole, with 2 cubic feet of concrete holding it in place. Yes, 2 cubic feet of concrete we had to dig out of the ground, and get that thing in the back of our truck.

We “installed” the grill back at our shelter the next day. $40 a day buys a lot of steaks, ribs, and hamburgers for one person. I don’t think we ever had the grill cool down a single time. Everyone bought coals, and we had a stack of charcoal bags 20 wide by about 5 feet high along the inside wall.

The base commander had heard what we did, he showed up, was bitching about us stealing resources from the park. My boss asked him how he liked his ribeye. Without even a blink he said, “medium rare, chief”, and sat with us and shot the shit for the next couple of hours. (Air Force weapons guys were the troops that the brass loved to hang out with, and show off. We ate that up, and used it to our advantage when we could)

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #90

Zero is simply prepared meat and eggs. Sometimes, you gotta use your 20.

(Vivienne Clampitt) #91

:joy: my husbands grandfather used to do that back in the 1970s/80s . I remember it smelling pretty awful!

(Ethan) #92

I’ve learned an important lesson in custom ordering:

Make as few changes as possible!

The more changes and customizations you make, the more likely the order will get messed up! If I see a menu item such as

Chicken in a mushroom cream sauce served over rice and with a baked potato on the side

I do NOT ask to remove the cream sauce, and substitute the rice for broccoli and the baked potato for a side salad! This order will get messed up, and I will end up with who knows what. I REALLY won’t ask the ingredients of the cream sauce or whether I can have the mushrooms without the cream sauce or if there is a different sauce.

I will instead just order something else with fewer customizations.

#93

They’re probably already prepped and ready to drop in the fryer when someone orders that dish. It seems odd that they wouldn’t have a grilled chicken alternative, most places around me have that option.

#94

Actually that is just an example. But in some case, yeah, it is possible.

points at those Taiwanese Chicken Chop stalls