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fondue

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    Antananarivo, Madagascar

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  1. fondue

    Gas Station Food

    Hmmm, I beg to differ. When I resurrected this thread I was in mind of my gas-station food revelation: I was in Maryland in August, hot and thirsty and in the middle of nowhere. I pulled into a gas station for a drink, and found a full-service kitchen in the back. They had fried soft shell blue crabs on rolls as a lunch special. Never heard of it before. Ordered two. Delicious. Heavenly. Ate like a raccoon, and it forever took away my food snobbery. That was 30 years ago and I still salivate at the memory.
  2. fondue

    Worst Soda Flavor?

    What flavor is Irn-Bru trying to replicate? Is it marketed to children or adults?
  3. fondue

    Gas Station Food

    I used to live in New Mexico along the Old Route 66...lots of small restaurants remain along that route that had begun as gas station/diners. The pumps were taken out as more parking was needed.
  4. For a long time, I thought the Texas bubble gum-flavored Big Red was the all time nadir. Then I moved overseas and met "Bon Bon Anglais" a carbonated banana monstrosity. It looks innocuous enough, clear like Sprite and has a vague coconut aroma. One sip and I look like I'm drinking scotch. How about you? Is there a diet drink that distresses your taste buds? A flavor that makes you shudder?
  5. I'm going to bump up this thread because here in the Indian Ocean, Madagascar is a cheese lover's paradise. How unexpected! I've always loved Roquefort and it's bluesy cousins, and aged Gruyere makes my eyes twinkle. Manchego, Chevre, Chedder: Yes, yes, yes. The cheese counter at the local supermarket goes yards long, and you can get your varietal fresh, aged moderately or aged into funkiness. Smoked? Usually also available.
  6. fondue

    Gas Station Food

    Yes!! Used to go out of my way all the time to eat here!! Called "Taste of India" out in the middle of nowhere. Many times observed Hindi-speaking semi truck drivers getting large chai to go. Fantastic food. Incongruous location. Here in Madagascar our local gas station sells everything from baguettes, to cake slices, to pork or poultry baozi, which are kept in a small steamer on the counter. My son loves them. At 30 cents apiece, I can almost keep up with his appetite for them!
  7. I dine with those whom I love; if I can't hear myself think, there's not much point in breaking bread together *at that particular restaurant *. DH has a Minnesotan expression for such disappointments, "Well, I've eaten there twice." (The first time/the last time.)
  8. I'll add some new things to the list a francophile country does not import: Bagels, cream cheese, Kosher salt (I want to make my own sauerkraut, because that's another item lacking); molasses, bay leaves, paprika, baking soda. Hard to find anything German. Go figure! 😏
  9. fondue

    Hello!

    Welcome! What has been your most satisfying meal in the past? What kinds of recipes are stand-by favorites?
  10. Welcome Silvy! I'm new here myself! Hope you enjoy yourself!
  11. I used to order eggs sunnyside down, medium cooked, and they'd arrive as runny as sunnyside up eggs 50% of the time. I got tired of sending them back, so I stopped ordering them that way. I don't want to wait longer for food. Only twice in my life have I sent a dinner back. By the time the entree arrives, darn it, I'm hungry. Sending back a less than perfect plate of food? I'm grading on a curve that includes my subjective discomfort.
  12. Southern MN has a small production of a line called Spring Valley soda. Made with cane sugar. Every one of that line is my favorite, and yes, there's a cola. A close runner-up is a Santa Fe, NM line called Blue Sky soda. The cola, root beer and dark cherry are so, so good!
  13. This is true all over Florida too! Some of our retirees prefer not to wear hearing aids, and breakfast especially seems like a lively shouting match!
  14. Yes, sorry, I should have clarified: Economy class was the group I was describing. Business/First Class passengers tend to be the ones who support the cutting edge restaurants.
  15. I'm of the opinion that airline food is not trying to be all things to all people. It's not swinging for the fences, aiming for a Michelin star. No, it's aiming to be inoffensive to the greatest number of people and within budgetary confines. Consider your neighbors and co-workers: You, the e-gulleter, are the biggest foodie among them, yes? Your specifications are two standard deviations removed from the mean. I guarantee if AA or Delta could partner with a fast food chain, they'd do it in a New York minute.
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