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Favorite restaurant

ricksrealpitbbq

ricksrealpitbbq

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My favorite restaurant was a small store front on the first floor of a 3 tenement house, in Providence Rhode Island. This old Italian guy would just decide to cook one meal each day. There were no menus. You walked in he sat you down at non-descript tables and just served you. No fancy wall paintings, no hideous background music, no fake smiles, I don't even think the silverware matched It was incredible. My fondest meal was the day I went and he had roasted veal and some roasted potatoes and onions. I have never had veal as good since that day.

The place was always packed
 
My favorite was a restaurant on the boardwalk that looked crappy benches were broken down no ambience customer service was a question but the food was nothing I have tasted before that's why there is a saying never judge a book by its covers I was so amazed by how succulent this food was and my hubby and I travel a lot especially when scuba diving and this was outrageous absolutely magnifique
 
A friend of ours makes fantastic sushi just not often enough. I dont have the patience to make it.
 
It is quite simple really, well if you are in my part of the town I will make you some delicious Carlifornia rolls instead they are quite delicious and quick to make
 
My very favorite restaurant was in Mobile, AL and is called New Jerusalem Cafe. It is middle-eastern cusine and the food is out of this world, so fresh and tasty, you feel like a million bucks after you eat there. The menu is quite extensive, but I always had the Appetizer Combo and it was more food than I could consume and included all my favorites! It is not fancy, the owner is the manager/cook/waiter:D The bread (pita) is fresh baked per order and oh-my is it good fresh & piping hot. I am so sad I no longer live close to them:( I miss it alot!
 
I can relate I remember our corner bakery that baked fresh scones every day and my mummy would send me to buy a dozen, of course in every little town in the Caribbean everyone knows everyone so the owner will have an extra hot buttered scone for me and I will eat this on my way home sometimes he used cheese I cannot begin to tell you how amazingly simple and delicious this was.
 
I'm probably going to get kicked off of Spice Place for saying this but my favorite was (It closed) Ryans. It was one of those buffet jobs where you were eating 60 seconds after coming in the door. Always full of contruction workers and truck drivers and my wife hated it. It actually always had baked tuna (not canned) and baked chicken and could be fairly healthy if you picked right. Their Spaghetti and meat sauce was better then the Italian place everyone went to (not Olive Garden) and the salad bar was full of cut fresh fruit.
 
Not a thing wrong with that JP! And you make some good points there- they have a great selection of salad bar ingredients, and fresh fruits (very low sodium there) & as always tons of choices! Also you could always order a steak with no added salt and a baked potato and not add a drop of salt, then have the salad bar on the side and wa-la you'd have it made!
 
On some occasions not many I try out buffet dinners, what bothers me is that I want to taste everything and cannot, everything looks sooooo delicious, I call it food torture!
 
I agree w/ Cathy, JP...

I sure ain't no food-snob, that's fer shure.

I cooked for 25 years at some fine, fine places.

Worked at elegant Alaskan lodges operated by Princess Cruiselines for years- also hotels, country clubs, and many foo-foo places. Loved the finer kitchens- but the final few years of my career I side-stepped out of gourmet stuff and cooked at remote site work-camps for the oil, mining and commercial-fishing workers. Cooked nothing but meat and potatoes- and LOTS OF IT for the guys. It was very rewarding- didn't miss a thing about the fancy-schmancy stuff.

Today? I enjoy all stlyes of food from the foo-foo nouvelle cuisine to slung hash and truck stop grub! I even have my fair share of suppers of microwave popcorn, ramen noodles, bologna sandwiches & canned soup, and peanut-butter toast!

I just love food- and I ain't too good to enjoy any of it! :)
 
My fav chinese place with the sushi is a buffet. By the time I eat my fill of sushi Im to full to try anything else.
 
Exactly jglass on my previous comment I mentioned that everything looked so delicious, you first begin with your favorite and of course by the time you are finished you are 90% full, and all that sumptuous food just stares back at you, here is what I do, I select very tiny portions of nearly all my favorites, if I am filled after this treat, I feel satisfied that at least I had my favorites, what I like very much is that you never really have to wait, to me that is the best!
 
Vegetarians can use their choice of vegetables

Makes about 2 dozen spring rolls

Ingredients:

1 tablespoon oil
2 cups your choice of meat (cooked ham, raw pork, or raw chicken, you can also add tiny shrimp or leave out the meat entirely and substitute more vegetables)
6 Chinese dried black mushrooms, soaked to reconstitute
1/2 cup bamboo shoots,
1 cup bean sprouts
1 small carrot, grated
1-1/2 cups Chinese or regular green cabbage, finely chopped
2 scallions, shredded
1/4 cup chicken broth
2 tablespoons oyster sauce
2 teaspoons brown sugar
2 teaspoons cornstarch
1 package spring roll or egg roll wrappers, thawed if frozen
1 egg, beaten

4 cups oil for deep-frying
soy sauce/ginger mixed together for dipping or regular duck sauce

Directions:
1. Prepare filling: Heat oil in a wok. or a large deep frying pot, Add meat and stir-fry briefly (until cooked through, if raw). Add vegetables and stir-fry about 2 minutes. Combine chicken broth, oyster sauce, sugar, and cornstarch. Add to wok and stir-fry until sauce thickens. Let filling cool before filling spring rolls (refrigerate if you're in a hurry).

2. To prepare each spring roll: Position one wrapper like a diamond with one point facing you. Place about 2 tablespoons of filling in a log shape across the bottom about 2" from the lowest corner. Fold the bottom corner up over the filling and tuck it behind the filling. Roll the packet up once to enclose the filling securely. Moisten the three remaining corners of the wrapper with beaten egg. Fold the left and right corners to the center and press down firmly to seal, forming an envelope. Finish rolling up, sealing the top corner. Repeat with remaining packets.

3. (Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. Make sure they do not touch each other or the dough will stick together.)
4. In a deep-fryer or wok, heat 4 cups of oil to 360 -375 degrees F. Deep-fry spring rolls a few at a time, until crisp and golden. Drain on paper towels. Serve the spring rolls hot.
 
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