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Post by Blunashun on Sept 3, 2021 19:44:00 GMT
Why does no one make a big deal out of the Sox cheating too? They're one of those franchises (like the Cardinals) shit doesn't stick to.
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Post by jrgreene6 on Sept 20, 2021 17:21:10 GMT
Okay - I just have to know. Has anyone been to a game this year at Dodger Stadium and had one of the new Dodger Dogs? I was a HUGE fan of the Farmer John version (grilled, of course!); but I was wondering if the new manufacturer was able to copy the blend and flavour of the originals? GO DODGERS!!! Not yet. I thought they went to hell under McCourt. That's when they started boiling them. Okay - talked to a couple who flew in to Cin City from LA for the games this weekend who were sitting in the aisle right across from us. They advised that the Dodgers own the recipe for the production of Dodgerdogs. So even though they are no longer being produced by Farmer John, the new meat processor is required to follow the exact recipe and ingredients so there is virtually no difference whatsoever. Of course, they, like everyone else advised to only get the ones from stands that actually grill as opposed to boil them, which we have always done in LA and at Vero Beach. Man, I miss that town and going down there in the spring. Just can’t bring myself to head to Arizona and see them in a “shared” stadium. Plus I hear even the “dry” heat is brutal out there and shade is a limited commodity. Of course, there’s also our self-imposed ban on air travel until they open the planes back up with no mask or vaccine / testing restrictions and who knows when, if ever, that might be. GO DODGERS!!! |
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Post by jrgreene6 on Mar 31, 2023 5:20:26 GMT
One of our favourite Lenten dives closed a few years ago after losing their liquor license.
We found out they had reopened a few weeks ago under a new name and management.
Hoping that they had kept the decades old recipe that was actually invented by a good friend of mines mom and that has been used in a number of area restaurants, we decided to give it a go.
We were NOT disappointed. Best deep fried cod sandwich I’ve had all year and my buds moms recipe lives on.
Pure white fish in a light, yet crispy and spicy breading on a brioche bun with cheese and lettuce (I don’t do tartar sauce). Crinkle cut fries, good iced tea and a couple of local guys I know playing music.
And the new owners dropped a few bucks into remodeling the whole place with a biker like theme. They renamed it Fishtails and had a set of fishtail pipes mounted on the wall behind the bar.
We will definitely be returning. Only two more weeks of “abstaining” left. Looking forward to that Saturday in Columbus, OH when Lent is officially over.
We have tickets to the Rangers / Blue Jackets game three rows from the ice and right next to the Rangers bench. Overnight reservations at a hotel two blocks from the arena .
And if the wife doesn’t get totally fall down wasted (like she did the last time we made this trip), a short drive over to the Hollywood Casino after the game.
GO DODGERS!!!
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Post by jrgreene6 on May 8, 2023 19:13:28 GMT
A new Roy Rogers opened in my old stomping grounds of Cleves, Ohio around a month and a half ago and we finally made a stop there last Saturday after doing our annual spring landscaping at my moms house.
I had heard rumors that it wasn’t the same Roy’s we had back in the 70’s / 80’s and had hoped they weren’t true.
But, alas - I was very disappointed to find out that this new place may have inherited the same name and decor, but the food was sorely lacking from its predecessor.
They have a burger which is called The Double R which is topped with a couple of slices of thin grilled ham.
But what made it was the burger flavour, the sesame seeded & butter toasted bun (like Arby’s) and most importantly, the barbecue sauce that was available as a condiment as opposed to ketchup.
First of all, the burger was not much bigger than your standard McD’s and its flavour was more charbroiled like Burger King.
The bun was standard (no sesame seed and not butter toasted) but the worst was the barbecue sauce, which somebody had told me was Sweet Baby Ray’s (decent, but not even in the same ballpark as Roy’s in-house made).
The fries were hot and not bad, but again, nowhere near the originals.
Lucky for me, there is STILL an original Roy’s within a 30 - 40 minute drive on the east side of the city.
It’s no longer part of the RR franchise and hasn’t been since they all closed locally several decades ago.
But the owner, Roney somehow made a deal with RR to keep all of the foods and menu items, including the BBQ sauce as well as the interior decor from the original RR restaurant.
It continued operating all these years at its original location in Eastgate (right across the street from a Frisch’s Big Boy, which I believe owned all of the area RR franchises back in the day as most of them were next door or across the street from those Big Boy’s).
Around a decade ago, both of them were closed for redevelopment, but Roney’s relocated to Milford and built a whole new restaurant there.
They brought along all of the photos & Roy memorabilia as well as the original neon covered wagon sign.
It’s a bit of a haul, but it’s WELL worth the additional time and distance as opposed to this new wannabe location.
I just hope it can continue to thrive in such a tight and viscous market. We already lost our favourite rib place a couple of years ago to Covid.
Roney’s MUST go on!!!
GO DODGERS!!!
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Post by Blunashun on May 8, 2023 23:35:17 GMT
A new Roy Rogers opened in my old stomping grounds of Cleves, Ohio around a month and a half ago and we finally made a stop there last Saturday after doing our annual spring landscaping at my moms house. I had heard rumors that it wasn’t the same Roy’s we had back in the 70’s / 80’s and had hoped they weren’t true. But, alas - I was very disappointed to find out that this new place may have inherited the same name and decor, but the food was sorely lacking from its predecessor. They have a burger which is called The Double R which is topped with a couple of slices of thin grilled ham. But what made it was the burger flavour, the sesame seeded & butter toasted bun (like Arby’s) and most importantly, the barbecue sauce that was available as a condiment as opposed to ketchup. First of all, the burger was not much bigger than your standard McD’s and its flavour was more charbroiled like Burger King. The bun was standard (no sesame seed and not butter toasted) but the worst was the barbecue sauce, which somebody had told me was Sweet Baby Ray’s (decent, but not even in the same ballpark as Roy’s in-house made). The fries were hot and not bad, but again, nowhere near the originals. Lucky for me, there is STILL an original Roy’s within a 30 - 40 minute drive on the east side of the city. It’s no longer part of the RR franchise and hasn’t been since they all closed locally several decades ago. But the owner, Roney somehow made a deal with RR to keep all of the foods and menu items, including the BBQ sauce as well as the interior decor from the original RR restaurant. It continued operating all these years at its original location in Eastgate (right across the street from a Frisch’s Big Boy, which I believe owned all of the area RR franchises back in the day as most of them were next door or across the street from those Big Boy’s). Around a decade ago, both of them were closed for redevelopment, but Roney’s relocated to Milford and built a whole new restaurant there. They brought along all of the photos & Roy memorabilia as well as the original neon ten gallon hat sign. It’s a bit of a haul, but it’s WELL worth the additional time and distance as opposed to this new wannabe location. I just hope it can continue to thrive in such a tight and viscous market. We already lost our favourite rib place a couple of years ago to Covid. Roney’s MUST go on!!! GO DODGERS!!! It's a shame watching institutions go downhill like that. Mom worked at Johnnie's Pastrami in Culver City from 1950 to 1985. I so looked forward to her coming home late at night. Chili-cheese pastrami sandwiches with dill pickles & jalapenos. Tito's Tacos was right around the corner. They practically shared the same parking lot. Johnnie's started to go downhill when one of the owners left (Eddie or Bob) & the remaining one went through a divorce. The sandwiches shrank & shrank & were dried out. Tito's - I read the original owner was from the Playa Vista Projects. Their food is unrecognizable now. |
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Post by jrgreene6 on May 9, 2023 1:06:37 GMT
A new Roy Rogers opened in my old stomping grounds of Cleves, Ohio around a month and a half ago and we finally made a stop there last Saturday after doing our annual spring landscaping at my moms house. I had heard rumors that it wasn’t the same Roy’s we had back in the 70’s / 80’s and had hoped they weren’t true. But, alas - I was very disappointed to find out that this new place may have inherited the same name and decor, but the food was sorely lacking from its predecessor. They have a burger which is called The Double R which is topped with a couple of slices of thin grilled ham. But what made it was the burger flavour, the sesame seeded & butter toasted bun (like Arby’s) and most importantly, the barbecue sauce that was available as a condiment as opposed to ketchup. First of all, the burger was not much bigger than your standard McD’s and its flavour was more charbroiled like Burger King. The bun was standard (no sesame seed and not butter toasted) but the worst was the barbecue sauce, which somebody had told me was Sweet Baby Ray’s (decent, but not even in the same ballpark as Roy’s in-house made). The fries were hot and not bad, but again, nowhere near the originals. Lucky for me, there is STILL an original Roy’s within a 30 - 40 minute drive on the east side of the city. It’s no longer part of the RR franchise and hasn’t been since they all closed locally several decades ago. But the owner, Roney somehow made a deal with RR to keep all of the foods and menu items, including the BBQ sauce as well as the interior decor from the original RR restaurant. It continued operating all these years at its original location in Eastgate (right across the street from a Frisch’s Big Boy, which I believe owned all of the area RR franchises back in the day as most of them were next door or across the street from those Big Boy’s). Around a decade ago, both of them were closed for redevelopment, but Roney’s relocated to Milford and built a whole new restaurant there. They brought along all of the photos & Roy memorabilia as well as the original neon ten gallon hat sign. It’s a bit of a haul, but it’s WELL worth the additional time and distance as opposed to this new wannabe location. I just hope it can continue to thrive in such a tight and viscous market. We already lost our favourite rib place a couple of years ago to Covid. Roney’s MUST go on!!! GO DODGERS!!! It's a shame watching institutions go downhill like that. Mom worked at Johnnie's Pastrami in Culver City from 1950 to 1985. I so looked forward to her coming home late at night. Chili-cheese pastrami sandwiches with dill pickles & jalapenos. Tito's Tacos was right around the corner. They practically shared the same parking lot. Johnnie's started to go downhill when one of the owners left (Eddie or Bob) & the remaining one went through a divorce. The sandwiches shrank & shrank & were dried out. Tito's - I read the original owner was from the Playa Vista Projects. Their food is unrecognizable now. We had another local pizzeria called Trotta’s that started on the west side as a single location and then grew to around seven or eight locations, all on the west side where I grew up. There were four or five brothers and as usual, the expansion led to in-fighting over money and who owned what. They all eventually closed, but the recipes survived and one of the brothers somehow was permitted to reopen on a limited basis. He now operates as a drive-thru that allows you to custom order pizzas and other menu items and pick up or they have pizza by the slice (usually plain cheese or pepperoni). I hit them up for a couple of slices (they’re HUGE!) every time I’m over that way. GO DODGERS!!! |
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Post by jrgreene6 on Jun 10, 2023 21:00:15 GMT
Went to Arby’s the other night - had a coupon for a “double” Arby for five bucks (regularly $6.29).
What is a “double” Arby you ask? Basically the same bun and amount of roast beast you previously got on a “regular” Arby.
I remember when they first started in the 70’s and sandwiches were $0.59 which quickly jumped a dime to $0.69.
Less than a decade ago, they’d have “five for five” promotions every other month. Five sandwiches for five bucks. Pretty good deal.
Now five of those SAME sandwiches runs you $25 IF you have a coupon.
Simply INSANE!!!
GO DODGERS!!!
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Post by jrgreene6 on Jun 16, 2024 18:44:21 GMT
Okay - can somebody tell me when The Cheesecake Factory became high end, fine dining? Or at least the prices they charge would seem to indicate?
We hardly ever go there, but the CO2 tanks at our normal stomping ground (Pies & Pints) were down for the night which meant no draft beer for the wife and no fountain Mr. Pibb for me.
We had already been planning on stopping by the CCF for a couple of desserts to go, but instead decided to go ahead and have dinner there.
We had an order of Buffalo Wings, wife had fried shrimp with fries and coleslaw, I had jambalaya with shrimp and chicken over fettuccini.
Di had a couple of drafts; I stuck with the Dr. Pepper. Two pieces of cheesecake to go. $125 and some change before my usual 30% tip taking the bill up over $160!
I don’t think we spent that much the last time we went to Morton’s or Ruth’s Chris.
Shit is getting RIDICULOUS!!!
GO DODGERS!!!
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Post by Blunashun on Jun 16, 2024 18:51:05 GMT
Okay - can somebody tell me when The Cheesecake Factory became high end, fine dining? Or at least the prices they charge would seem to indicate? We hardly ever go there, but the CO2 tanks at our normal stomping ground (Pies & Pints) were down for the night which meant no draft beer for the wife and no fountain Mr. Pibb for me. We had already been planning on stopping by the CCF for a couple of desserts to go, but instead decided to go ahead and have dinner there. We had an order of Buffalo Wings, wife had fried shrimp with fries and coleslaw, I had jambalaya with shrimp and chicken over fettuccini. Di had a couple of drafts; I stuck with the Dr. Pepper. Two pieces of cheesecake to go. $125 and some change before my usual 30% tip taking the bill up over $160! I don’t think we spent that much the last time we went to Morton’s or Ruth’s Chris. Shit is getting RIDICULOUS!!! GO DODGERS!!! I applied at one of those. A long time ago. It was near the beach. They took all the applicants outside & sat us in a circle & asked inane questions. It had a cultish feel. I gave an outlandish answer because I just wanted the hell out of there. Freaking nuts. |
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Post by jrgreene6 on Jun 16, 2024 19:07:16 GMT
Okay - can somebody tell me when The Cheesecake Factory became high end, fine dining? Or at least the prices they charge would seem to indicate? We hardly ever go there, but the CO2 tanks at our normal stomping ground (Pies & Pints) were down for the night which meant no draft beer for the wife and no fountain Mr. Pibb for me. We had already been planning on stopping by the CCF for a couple of desserts to go, but instead decided to go ahead and have dinner there. We had an order of Buffalo Wings, wife had fried shrimp with fries and coleslaw, I had jambalaya with shrimp and chicken over fettuccini. Di had a couple of drafts; I stuck with the Dr. Pepper. Two pieces of cheesecake to go. $125 and some change before my usual 30% tip taking the bill up over $160! I don’t think we spent that much the last time we went to Morton’s or Ruth’s Chris. Shit is getting RIDICULOUS!!! GO DODGERS!!! I applied at one of those. A long time ago. It was near the beach. They took all the applicants outside & sat us in a circle & asked inane questions. It had a cultish feel. I gave an outlandish answer because I just wanted the hell out of there. Freaking nuts. Our bartender was pretty cute and very sweet and didn’t seem to mind whatsoever that she had to go elsewhere in the restaurant to refill my Dr. P a half dozen or so times. It’s funny because the last time that happened, we were at a place we normally frequent after we go to the GAB for Reds / Dodgers games. Another franchise called The Yard House which has @ 100 beers on tap. I was “beered out”, so I asked for a Dr. Pepper. Dude gives me a look and says they don’t have it on their bar “guns” and he’d have to go over to the waitress fountain station to get it. I’m like - “yeah, so . . . “ and I can see he’s not interested in doing so, so I just get a water. He did NOT get a 30% tip. I should have said something to the manager, but I just let it go and told the wife it’ll be awhile before we go back there again. GO DODGERS!!! |
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