Bucksfan28 wrote:My mom worked at Midwest for a long time and we took many free trips. It'll always have a place in my heart.
Also, damn a fish fry sounds good right about now.
You can probably get a fish fry at your local Kwik Trip.
Moderators: paulpressey25, MickeyDavis
Bucksfan28 wrote:My mom worked at Midwest for a long time and we took many free trips. It'll always have a place in my heart.
Also, damn a fish fry sounds good right about now.
Code: Select all
o- - - \o __|
o/ /| vv`\
/| | |
| / \_ |
/ \ | |
/ | |
ReasonablySober wrote:I've had maybe 30 different fish fries in my life and only three were worth returning for. Despite their ubiquitous nature, a really excellent fish fry is **** rare.
ReasonablySober wrote:I've had maybe 30 different fish fries in my life and only three were worth returning for. Despite their ubiquitous nature, a really excellent fish fry is **** rare.
Code: Select all
o- - - \o __|
o/ /| vv`\
/| | |
| / \_ |
/ \ | |
/ | |
MickeyDavis wrote:I'll wait until it opens and I eat there to decide whether it's good or not.
ReasonablySober wrote:I've had maybe 30 different fish fries in my life and only three were worth returning for. Despite their ubiquitous nature, a really excellent fish fry is **** rare.
MoreTrife wrote:Love seeing two buffoons have a buffoon competition.
humanrefutation wrote:It's hard for a restaurant to screw up fried food - including fish - unless they're really **** negligent - i.e. using disgusting ingredients or rancid oil.
jute2003 wrote:humanrefutation wrote:It's hard for a restaurant to screw up fried food - including fish - unless they're really **** negligent - i.e. using disgusting ingredients or rancid oil.
You mean you don't like it when your cheesecurds taste like fish because they didn't replace the oil after friday night?
humanrefutation wrote:It's hard for a restaurant to screw up fried food - including fish - unless they're really **** negligent - i.e. using disgusting ingredients or rancid oil.
Kerb Hohl wrote:Yeah, I think John Mayer is quite a bit different/in a different genre than some think or remember.
ReasonablySober wrote:humanrefutation wrote:It's hard for a restaurant to screw up fried food - including fish - unless they're really **** negligent - i.e. using disgusting ingredients or rancid oil.
I don't think I agree with that. I've had loads of bad fries, poppers, wontons, fish, curds, chicken, etc. I'd say the majority of the time the bad outweighs the good, which I why once I find a great spot I usually stick to it for certain items.
humanrefutation wrote:ReasonablySober wrote:humanrefutation wrote:It's hard for a restaurant to screw up fried food - including fish - unless they're really **** negligent - i.e. using disgusting ingredients or rancid oil.
I don't think I agree with that. I've had loads of bad fries, poppers, wontons, fish, curds, chicken, etc. I'd say the majority of the time the bad outweighs the good, which I why once I find a great spot I usually stick to it for certain items.
That's because they're using **** ingredients, **** oil, and/or a really **** cook (and even a **** cook can fry things reasonably well if they know how to read a thermometer and follow a timer).
Frying food is the easiest, simplest thing to do, especially for a restaurant with a restaurant-grade deep fryer. A place that can't do that well isn't worth eating at, IMO. It's such a low bar for a restaurant that if they're not doing that at least decently, then I shudder to think how they'd handle anything more complicated.
MikeIsGood wrote:humanrefutation wrote:ReasonablySober wrote:
I don't think I agree with that. I've had loads of bad fries, poppers, wontons, fish, curds, chicken, etc. I'd say the majority of the time the bad outweighs the good, which I why once I find a great spot I usually stick to it for certain items.
That's because they're using **** ingredients, **** oil, and/or a really **** cook (and even a **** cook can fry things reasonably well if they know how to read a thermometer and follow a timer).
Frying food is the easiest, simplest thing to do, especially for a restaurant with a restaurant-grade deep fryer. A place that can't do that well isn't worth eating at, IMO. It's such a low bar for a restaurant that if they're not doing that at least decently, then I shudder to think how they'd handle anything more complicated.
I kind of agree with you both. I think the difference is this: you may be able to baseline fry a cut piece of potato to make a fry. Cool. It's probably good or at least decent. Good ingredient, clean oil, you didn't screw it up.
But that doesn't make the fry great. And fries are maybe a bad example because of how mindnumbingly easy they are (you literally just fry potatoes without batter). But maybe you're adding something to the batter, maybe you're tenderizing, use the right amount of batter and fry the appropriate time and at the right temp.
Literally dropping something into the fryer is simple, and you can do that with cod and a simple batter. But maybe a great fish fry for RS is when a place really takes it to the next level with a super-secret lighter batter and a quick fry that results in something really light, or double-fried for crunch. Or for fries, maybe par boiling them before frying. Etc.
Bucksmaniac wrote:I'm sorry, but I'm starting to sour on Giannis
humanrefutation wrote:trwi7 wrote:Midwest Express is back.
Are they bringing back comfy seats, decent leg room, and freshly baked cookies? Otherwise GTFO.