Fritz Brenner

At an Indian friend's house right now, and we're eating what she says is the Indian equivalent to Maruchan Ramen noodles: Maggi noodles. She has the sweet and sour flavour, but she says they have masala, among others. I'm embarassaed that the last time I posted on this thread, I was also eating Ramen noodles. I really don't do this often.

Good stuff! Thanks much.

Are you sure he's the only one? I seem to recall a certain Maggie saying something on another thread about the virtues of Maruchan noodles..... P.S. I love that Jumex nectar stuff. Mmmmm.

and i know that just about every single server appreciates that. although i don't always do it. What I appreciate above all is a customer that tips decently, according to how well I serve them

Varmint, I agree that the patron should be able to choose the tip they give their server, and a service charge should be added before the sales tax. At the restaurant where I wait tables, we never add a gratuity, no matter how large the party, so the tip is always up to the customer. Peter B. Wolf, I really have no explanation for you as to why the "expected" tip percentage has risen to 20%. I will say, however, that I often don't receive 20%, and the managers at my restaurant tell us to aim for, and be pleased with, 18%. It's hard for me to take issue with a 20% tip-- I don't think it's too large a percentage of the bill at all (except, of course, if your service was awful and the server was rude and unapologetic). Clearly, though, I am biased: I only make $2.65 an hour as a waitress.

Toasted sesame seed bagel with cream cheese. Now, on breakfast number two: honey-nut cheerios.

Oriental flavor Ramen noodles. Evil.

I like these too-- even the pouch they come in is pretty cool!

Laugh at you?! Lambrusco is right up my alley....

mmmmm, white trash food. I attended one of these a few years ago, we all drank Old Style, ate chips and french onion dip, tomato "pudding" casserole with saltine cracker topping, mac n' cheese, etc.... but my personal favorite was the hash brown casserole. It has those frozen cubes of potato that people use to make hash browns, tons and tons of cheddar cheese, tons of sour cream, and of course potato chip topping. It's very.... yellow. Have fun.

Word. I'll be waiting for you at work, in my horrid day-glo pink and khaki-short uniform.

Shizbang is right. Why oh why don't I live in Chicago?

Yeah, sista. PBR. If you drink like a winner, you'll be a winner.

You've got Uma in your refrigerator? Naw. But the window unit air conditioner went in the bedroom last night. The bedroom is now at 64 degrees. Nippy. Or is it nipply?

I love gumbo. But, Nero's home that weekend, and that means I'm home too. Plus, I just spent six days in Chitown, and my wallet is full of credit card slips, not cash... Have fun, all!

PBR. They don't give it the blue ribbon for nothin'.

Definitely don't wanna argue with you there. I have no problem with people drinking (and eating) whatever the hell they want. I will drink light beers, and I'll eat a lot of "nasty" stuff too. Could you, however, point me in the direction of the diet coke/big mac thread (or threads)? I'm interested.....

I guess...

Agreed. I disagree completely. How do you heat the pasta without it becoming rubbery and, if sauced, oily? I eat reheated (reheatened) pasta often, but it is never as good as pasta straight from the boiler. In my book, ratatouille. And chili. Any warm soup/stew. I should've clarified, I guess.... Not speaking for s'kat, obviously, but for myself, I meant that I LOVE, for example, tomato sauces the day after. I usually don't save the actual noodles, only the extra sauce. Like soups and stews, I think the flavors improve the day after.

Oh I've eaten that. And with my fingers to boot. Woo-hoo!

At the restaurant where I wait tables, ever since we've started offering Mich ultra it's been a very popular choice. I haven't tried it..... but I have to say I'm a little confused. Why do people order, like, huge meat and cheese and sour cream laden nachos, and then drink Mich ultra? If you're on an actual diet, and want to have a couple beers, then choices like Mich ultra are just fine.... but why try to save a few carbs on a diet beer while you're mounching on a carb/fat fest?

Agreed.

I love cold food. Pizza, all types of leftovers (cold pork loin...mmmmm)... I think my sister and I are the only people that feel this way; but we really enjoy cold Kraft macaroni and cheese. The noodles get all clumpy and weird and yummy. Mmmmm.

I like to spread it on thin slices of baguette. mmmm, Baguettes with nice salty Normandy butter and topped with a good coat of Nutella. Delish. Right now: glass of wine, and a little quesadilla...

a glass o' wine, a glass o' water (tap, although i refrigerate a pitcher of it so it's extra cold and the weird pipe flavors aren't so noticeable... ). not very exciting.