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Rodk

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  1. Life is too short for me to spend all day shopping, and with the virus floating around, multiple stores means multiple risks, with a number of customers refusing to have masks because they think the pandemic is a fraud. Ideally I'd like to go back to the day when there were separate mom and pop bakeries, butchers, green grocers, fish mongers and so on, down the street, but the rents are too high, there isn't enough parking, too many hours at work, etc., so I don't mind paying more for convenience but IMHO, the chains mostly have not exploited the situation properly to create "must go" experie
  2. There doesn't seem to be a right master topic for this, but I think it is important to have somewhere. Been all over the country, usually end up in some kind of grocery store for supplies while on the road. I'm not going to try to rank them but I do have comments. In some cases, I have not been to these places in a while because I have not had occasion to be in their territories, so I'm working off last experience. I'm separating them into three classes -- traditional suburban supermarkets for everyday purchases, traditional urban groceries for everyday purchases, and non-tradition
  3. I went to college in the '70s into the early '80's and the meal plan was awful. So bad that a court ruled students could drop off the plan and cook in the dorms notwithstanding the prospect and ultimately the reality of vermin. Now my son is in another college but ended up with the same caterer, which is one of the megaliths of the industry. And the food is still horrible and not healthy. I get it that lots of people don't have the money or energy or time to make gourmet meals at home, but that's a choice. If you are at college or in the military service or some other g
  4. @tri2cook An argument that puts the cart before the horse. If the item is made perfectly according to a horrible recipe, is it "proper" or "not proper"? And how does one prove it one way or the other on the spot without having the recipe, knowing whether the food was properly killed, prepared and stored, and so forth? I'm going to say that the Indian food was properly executed in all respects according to the recipe and the tradition but wholly bungled with respect to what an average first time diner would reasonably expect it to be. I'm going to say the food in Washing
  5. Hoping this finds all healthy and socially distant ... Forgive if the topic has already been broached. I just saw the Obsessed episode of No Reservations and didn't know you were here. I'm not by any stretch of the imagination a foodie, but the fact that Anthony Bourdain ate everything from $1k pre fixe in 3 star restaurants to hot dogs at food carts in neighborhoods with checkered histories and questionable sanitary practices and liked most everything (at least what showed up on the air) is pretty inspiring. I'm not a picky eater and AFAIC a canned tuna salad sandwich on toas
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