🚀 go-pugleaf

On Thu, 22 Apr 2004 07:30:03 -0400, wood@itd.nrl.navy.mil (J. B. Wood) wrote:

>  It looks like another (legendary?) Arlington 
>County food purveyor, Whitey's Restaurant, has bitten the dust.

*Very* old news, John. Whitey's demise was covered extensively in all the local
media, including television, last May.

-- Larry

In article <wood-2204040730030001@jbw-mac.itd.nrl.navy.mil> wood@itd.nrl.navy.mil writes:

> Whitey's advertised "Where broasting is an
> art and beer a way of life" for many years.

For chicken that's pretty close to what I remember of Whitey's (it's
been several years since I've eaten there) try the fairly new Pollo
Campero on Columbia Pike just west (toward Annandale, whichever
diection that is at the moment) of Leesburg Pike (Rt. 7)

It's Latino fast food, but it's crispy on the outside, juicy on the
inside, a bit tangy, and for the gringos, they even do credible
biscuits and french fries. This is apparently a chain that started 20
years ago in Central America and is now branching out in the US.



--
I'm really Mike Rivers (mrivers@d-and-d.com)
However, until the spam goes away or Hell freezes over,
lots of IP addresses are blocked from this system. If
you e-mail me and it bounces, use your secret decoder ring
and reach me here: double-m-eleven-double-zero at yahoo

In article <znr1082635221k@trad>, mrivers@d-and-d.com wrote:


> It's Latino fast food, but it's crispy on the outside, juicy on the
> inside, a bit tangy, and for the gringos, they even do credible
> biscuits and french fries. This is apparently a chain that started 20
> years ago in Central America and is now branching out in the US.
> 
> 
Hello, and it seems fries are becoming an afterthought at many restaurants
these days.  Had some dreadful fries (the burger was fine) at Ruby
Tuesday's a few weeks ago.  They were limp and had that typical stale oil
taste that stays with you long after you've finished.  About the only
thing you can do in that case is drown them in catsup or leave them on the
plate.  I once felt that McDonald's had the gold standard in fast-food
fries (and those nifty hand-held hash browns) but even that mega-chain has
been inconsistent over the past 20 years IMHO.  Heck, baking Tater Tots at
home often is superior.  Perhaps too many fanchisees to police.  I think
Ray Kroc would not be amused.  Sincerely,

John Wood (Code 5550)        e-mail: wood@itd.nrl.navy.mil                     
Naval Research Laboratory
4555 Overlook Avenue, SW
Washington, DC 20375-5337

wood@itd.nrl.navy.mil (J. B. Wood) wrote:

>Hello, and it seems fries are becoming an afterthought at many restaurants
>these days.  

It's not just American fast food joints -- it's everywhere. We were in
France from Christmas day until 18 January, and good French fries are
becoming almost extinct. Especially in the southern half of France,
the dominant fries are what we would call ranch fries -- although over
there, they're often called "American fries" on the menus.

It wasn't until we returned to Paris that we were able to find
excellent French fries.

What a pity.

-- Larry

Larry  <pltrgyst@hotpop.com> wrote:
>wood@itd.nrl.navy.mil (J. B. Wood) wrote:
>>Hello, and it seems fries are becoming an afterthought at many restaurants
>>these days.  
>
>It's not just American fast food joints -- it's everywhere. We were in
>France from Christmas day until 18 January, and good French fries are
>becoming almost extinct. Especially in the southern half of France,
>the dominant fries are what we would call ranch fries -- although over
>there, they're often called "American fries" on the menus.

Pommes frites are actually Belgian.  As such, I'd be surprised that you'd
find them in southern France at all, except in American-style restaurants.

>It wasn't until we returned to Paris that we were able to find
>excellent French fries.

Try Pommes de Terre Lyonnaise instead.  Very nice, and much more typically
French.  Or visit Belgium.

Most of the French jokes about Belgians center around deep-frying things.
Like the one about the Belgian soldiers on the ramparts saying that they 
can't drop the boiling oil on the invaders, because the potatoes aren't 
finished.
--scott
-- 
"C'est un Nagra.  C'est suisse, et tres, tres precis."

kludge@panix.com (Scott Dorsey) wrote:

>Pommes frites are actually Belgian.  As such, I'd be surprised that you'd
>find them in southern France at all, except in American-style restaurants.

Regardless of their origin, steak and frites is ubiquitous brasserie
fare throughout France.

>Try Pommes de Terre Lyonnaise instead.  Very nice, and much more typically
>French.  Or visit Belgium.

Had them many times, along with sausages Lyonnaise. We make them at
home, too. But when you crave an onglet bleu with shallot sauce,
frites and salad, other potato styles won't do.  

And w've been to Belgium at least a dozen times. (Our next-door
neighbors and friends are living in Brussels right now,)  8;)

-- Larry

Scott Dorsey wrote:

> Pommes frites are actually Belgian.  As such, I'd be surprised that you'd
> find them in southern France at all, except in American-style restaurants.

Pommes frites are very common gasthaus fare in Germany along with a lot
of fried meats. The ultimate is a large platter of about 8 different
fried meats on a saber covered in pommes frites called a Genghis Khan.

kludge@panix.com (Scott Dorsey) wrote:

>
>Pommes frites are actually Belgian.  As such, I'd be surprised that you'd
>find them in southern France at all, except in American-style restaurants.

Why would it be any more surprising to find Belgian-style fried
potatoes in southern France than in the United States?


-- 
Harlan Messinger
Remove the first dot from my e-mail address.
Veuillez �ter le premier point de mon adresse de courriel.