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Worst food and service EVER

Worst food and service EVER



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This was one of the worst meals I've ever had. We would've had a drink but the waitress couldn't be bothered to ask. It was 7:35 on a Saturday night so ok but their Patio isn't THAT BIG. There was no reason for such poor service. We were just getting ready to walk out the door when the food finally arrived. It was 8:45. The burrito my hubby had looked like the frozens ones you can buy at Caseys and then they had thoughtfully melted American cheese over it. There was no flavor and the poor excuse for salsa didn't help it either. My "special" was unrecognizable and had the same flavorless cheese melted over it. We got up paid the bill (yeah, we had to wait 10 mins for that too) and didn't leave a tip. I can't believe they stay in business. I guess it's true what they say about Mid-Westerners thinking ketchup is a little spicy. Only someone with no taste would like the food here.


9 Reasons You Should Never Eat Mac and Cheese

For starters, it's a slap in the face to good cheese.

Mac and cheese is the worst and I hate it. But to be quite honest, I wish I liked it. I really do. My life would be so much easier: I could join in on the cheapest dish on the menu at every restaurant, I'd make it myself when I'm feeling lazy after a long day at work, and I would stop taking so much shit from everyone I meet who finds out I despise the stuff.

I mean seriously, don't you think I want to have that Leslie Knope moment where she's thrilled about Ben making mac and cheese pizza? Of course I do. But I know it'll never happen. Because macaroni and cheese is always going to suck. And I'm here to tell you why.

1. Cheese + pasta isn't the problem.

First of all, let me make one thing clear: Cheese is heaven-sent. And pasta must have also been gifted from angels, but putting the two together&mdashand watering it down with butter, cream, and whatever else&mdashinto one soppy, bland mess is a sad excuse for a meal.

2. It's all one boring flavor.

Oh, did you want some variety in taste and texture with your spoonful of gooey mac? Too bad. The entire dish is just super mild cheese that's watered down even more and melted on top of plain elbow pasta. Yawn.

3. It will make you overdose on cheese.

I'm obsessed with cheese. I put it on as many things as possible and I eat even the sharpest types by the slice or chunk. But hand me a plate of macaroni and cheese that doesn't have much else to offer besides carbs and after just a couple bites I'll start to gag. It's just too much of a single good thing.

4. The macaroni gets mushy.

I don't care where the stuff comes from: No matter who mixes it all together and puts it in the oven, macaroni and cheese will always get mealy. Even if it's not overly mushy, then the pasta and the cheese are dry AF. Either way, that just makes me wanna vom.

5. It's a slap in the face to good cheese.

Don't even try to argue that I haven't had mac and cheese with "really good cheese." Because it's blasphemy to use high-quality curds in a dish as cruddy as this. Save the best cheeses for alternating with sips of wine, layering on a grade-A burger, or topping an actual pasta dish.

6. The boxed stuff is so incredibly processed.

Preservatives, artificial neon orange coloring, powdered cheese mix, way too much better, tiny little noodles. Need I say more?

7. Even the homemade versions suck.

I don't care if you think your mom or cute little grandma makes the best homemade mac in the world, it's still just plain elbows loaded with mild cheeses and that's it. Nothing can take this dish to a decent level, not even toasted breadcrumbs on top.

8. Even bacon can't save it.

Bacon literally has the power to make anything and everything better. And yet it can't improve the blaseé taste of mac and cheese. And oh how I wish hot sauce could do the trick.

9. It literally pales in comparison to pizza.

Which looks more appetizing: sad, soft-yellow mac or bright, red-sauced 'za? Sorry not sorry that pillowy crust + zesty sauce + melted cheese = bae.


Every* Pop-Tarts Flavor, Taste-Tested and Ranked

For more than half a century, Pop-Tarts have been a stalwart fixture in American breakfast pop culture𠅊s well as a foundational tier in the collegiate food pyramid. These O.G. breakfast cookies—sorry, toaster pastries𠅊re tasty, portable, and have a long shelf-life, plus they can be eaten straight out of the bag, heated, or chilled, depending on your preferences. There&aposs something for everyone in the wide-ranging spectrum of Pop-Tarts𠅏rom limited-edition Jolly Rancher-inspired flavors for the kiddos to Dunkin&apos Donuts Vanilla Latte and Chocolate Mocha coffee-fragrant iterations for grown-ups.

Our team here at Food & Wine scored 21 boxes of Pop-Tarts in all different flavors𠅊s many as we could get our hands on (legally), from reliable classics (Raspberry, mmm) to newfangled creations (Strawberry Milkshake—surprisingly good straight out of the freezer!). Here are all 21 we taste-tested—ranked, starting from from least favorite and wending our way to most beloved.


The Best and Worst Matcha Pairings, According to Science

Matcha seems to be everywhere these days. Once found only in Japanese restaurants and specialty shops, the powdered green tea is now a Starbucks mainstay and recently made an appearance as Shake Shack’s custard of the week.

Eating healthy should still be delicious.

This popularity surge comes as no surprise to us, as matcha is as healthy a drink as you can find. Studies have shown that a cup of the shade-grown green stuff is packed with EGCG, an antioxidant that has been linked to cancer prevention, lowered cholesterol, and weight loss.

Although innovative uses for matcha abound, research suggests that not all recipes are created equal if you want to enjoy the full health benefits of this super-tea. Here’s what you need to know about the ingredient pairing that that maximizes – and the one that neutralizes – matcha’s antioxidants.

Best Pairing: CitrusTry adding a squeeze of lemon to your next cup of matcha, as doing so could greatly increase the amount of antioxidants available for absorption. According to a Purdue University study, green tea’s antioxidants (called catechins) become unstable in non-acidic environments like the intestines, so less than 20 percent of the goodies you sip remain after digestion.

But here’s the good news. The researchers were able to up the amount of catechins available for absorption to as much as 80 percent – just by adding a splash of good ol’ vitamin C. Lemons worked best (bonus: it adds a kick of brightness that perfectly complements matcha’s grassy notes), but any type of citrus juice will improve your body’s ability to absorb the antioxidants.

Worst Pairing: IronResearchers may have discovered the Kryptonite to this superfood, as a March 2016 Penn State study found that consuming green tea with iron-rich foods causes EGCG to bind with iron and lose its antioxidant effects in the process. This means that the classic Japanese combination of matcha and adzuki beans, while delicious, may not be the best choice if you’re looking for a healthy boost to go with dessert.


2. Hawaiian Airlines

This high-end carrier has a variety of exciting meal option onboard, and they definitely don't skimp on flavor. If you're sick of eating bland, mushy pasta during your travels, this is the airline for you, since it serves dishes like wine-braised short ribs with mashed taro root and teriyaki turkey meatballs. Even breakfast packs a punch, with choices like a banh mi breakfast sandwich with scrambled eggs and hoisin Sriracha. First class can sample fare from Hawaii's star chefs, plus wine is selected by a master sommelier. The best part? Meals are complimentary for travelers in all classes.


What To Eat When Someone Dies: Funeral Food For The Worst Of Times (PHOTOS)

In the winter of 2007, something really terrible happened: my dad had a heart attack -- a big, bad, unexpected one. My entire family, plus a rotating army of friends and acquaintances, spent an entire week camped out in the ICU, pacing around alternating between worry, hope, resignation and abject delirium. There are entire swaths of that week that I don't remember -- whole conversations have been forgotten, gut-wrenching things have probably been repressed and the incidentals were gone almost before they'd transpired. Aside from the big, poignant, serious things that have no place in this article, what I really remember was the food.

Losing someone we know, or love, or both, is one of the few certainties we have in life. You can look at that fact as the soul-crushingly heavy weight that it definitely is, or you can vow to yourself that when it happens to someone you know, or love, or both, you will feed them really, really well. Funeral food is a tradition observed differently in different cultures, but we all have it, and for good reason.

Last year, I heard Julia Reed speak at the Southern Food Writing Conference. Reed has waxed poetic about funeral food with her own endearing and hilarious bravado before, but this time she told a story that I haven't been able to forget. Her own grandparents died in a tragic accident. When her family received the call, the motions of preparing for what would come next began immediately. As her mother rushed out the door to make arrangements, she shouted back to Reed with all the importance in the universe, "Go clean out the refrigerator."

In the American South, your refrigerator will immediately fill up with Jell-O salads, potato salads, deviled eggs, and fried chicken. In Utah, you can count on at least three versions of funeral potatoes. If your dad dies in New Mexico, like mine did, there will be tamales, enchiladas, green chile stew and a lot of tortillas. I'm betting you have a similar story from wherever you are. But what I really remember was the baked ziti.

I have no idea who made this baked ziti, or if I even knew them particularly well. Here's what I do remember: over the course of that sometimes hopeful, sometimes miserable week, it had become clear that my dad wasn't going to make it. Instead of having some great epiphany about life, love and loss, what registered first in my brain was that I would need to call my boss to let her know that I wouldn't be back to work that week. I excused myself from the swarming army of loved ones to make the call. As I talked through this surreal experience on the phone, I found a counter covered in recently delivered food. I slid the metric ton of it over to make room, and sat there until that conversation -- one of the strangest I've ever had in my life -- was over. At the end of it, I realized that I'd been digging my fingers into a banquet-sized tray of cold baked ziti, eating one noodle at a time for nearly the entire conversation. I didn't think I was hungry. I didn't think I should be hungry. But there it was -- the dent I'd put in it and the sense that I'd eaten something that I really, really needed.

Over the next few days, I ate that baked ziti for breakfast, lunch, dinner and snacks in between. I don't know if anyone else got any of it. But anytime someone who I know or love loses someone, that is the dish I'm inclined to make.

When you set out to make your own batch of funeral food for someone else, there are a few things to keep in mind. It should be able to stand up to a few re-heatings -- this stuff is rarely eaten when it's fresh and hot out of the oven. More likely, someone will dig their fingers into it while they're sitting on the floor next to the refrigerator. It should maybe be able to be frozen -- these people who you love are about to get a lot of food, and having something that they can take out of the freezer in two weeks for dinner will mean more to them than you can ever realize. Above all, it should be comforting, delicious and generally not give a shit about being on a diet. Diets can come later. This is a time for baked ziti.

If you and yours have a particular funeral food tradition, let us know about it in the comments. If not, here are a few ideas to get you started.


Our Definitive List of the Best and Worst Fast Food Chains, Ranked

Fast food has been in the news a lot this summer. Four-year-olds were getting marijuana pipes in their Kids Meals. Employees at Taco Bell and Wendy's couldn't stop licking stuff and putting it in their mouths. McDonald's almost killed Jennifer Aniston with a Big Mac. and now they're serving chicken wings!

While we're all collectively on the topic of fast food, we thought it was time to discuss the merits and pitfalls of some of the most popular chains. And so we've ranked them, from worst to best, in one definitive list. We're sure it will prove controversial.

Also, before we get into it, here is a handy step-by-step guide we've provided to guide you through ordering fast food. There seem to be a lot of people struggling with that lately. We hope you'll use it wisely.


Church's Chicken

When it comes to the breading on fried chicken, Church's Chicken delivers some of the best. The crispness, the seasoning . everything is just perfect. But then when you take a giant bite, your mouth quickly fills with disappointment. The chicken quality just isn't there. While sometimes you can luck out and get a fresh piece of chicken, most visits to Church's Chicken result in the feeling that this chicken meat sat a day or two too long in the freezer (or maybe under the heat lamp).

Where Church's redeems themselves is with their biscuits. If you haven't had Church's biscuits, you have been deprived. These biscuits are buttery and flaky, and glazed in sticky honey butter heaven. Does the bliss of these biscuits make up for their iffy chicken? Almost, but not quite. The best recommendation is to drive-thru your nearest Church's Chicken and just order the biscuits — and maybe some corn on the cob. Then, venture out to one of the other restaurants further down on this list to get your chicken.


40 Best Food Processor Recipes That Basically Make Themselves

Put your food processor to good use with these easy recipes for dips, appetizers, desserts and more.

When it comes to cooking up your favorite recipes, prep work can often be the most tedious part of all. That's where your handy food processor comes in: This magical kitchen appliance can chop, slice, mix, puree and anything in between! Luckily, if you're looking to save time and energy in the kitchen, these best-ever food processor recipes are as tasty as they are easy to make.

To keep kitchen prep to a minimum, simply pull out your food processor and let it do all the work, from chopping up veggies to mixing dough, shredding cheese and more. You can make everything from delicious sauces, dips and healthy soups &mdash and how could we forget all those indulgent desserts and baked goods? Whether you want to whip up a homemade pesto or make the perfect pie crust from scratch, try out these delicious food processor recipes &mdash including recipes for healthy lunches, easy dinners and even some tasty vegetarian and vegan options &mdash for a quick and easy, no-fuss meal.


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