Comments for So Good

Comment on I Try It So You Don’t Have To: Vita Herring in Real Sour Cream by Bert

Thu, 19 Nov 2009 20:30:33 +0000

I happen to enjoy creamed pickled herring as well. Last year I was in the Netherlands on the first day of herring season so I tried the raw herring. That, too, was delicious. A fatty fish, the raw herring tasted smooth and creamy. I look forward to going to NYC this spring for some raw herring.

Comment on Burger King Double Cheeseburger Now = $1! by Patty

Thu, 19 Nov 2009 17:37:14 +0000

Wow, Justin...where are you located? Those commercials are all over the TV...I can't believe they haven't at least heard of it where you are.

Comment on The New York Times Offers Tips For Restaurant Staffers by Kat

Wed, 18 Nov 2009 22:35:06 +0000

Wow, the comment about providing the recipe is totally insane. If they love the food, they'll come back, or possibly inquire about the recipe. That doesn't mean they want to make it at home, nor has the chef/restaurant agreed that the recipe is part of the diner's purchase of a meal.

Comment on Great Lake is the Greatest by Kali

Wed, 18 Nov 2009 21:02:14 +0000

Amen! I am seriously tired of hearing people's complaints when a restaurant opens to a great deal of fanfare due to a rave from website/magazine/etc. Meals are made to be enjoyed, not to be wolfed down so you can rush back to your laptop and make sure yours is the first to review on Yelp. (Full disclosure: I do have Yelp profile but can't bring myself to post a review due to the excess of douchebaggery floating around there.)

Comment on Bacon Lube by the fattest thing i ever ate: a review. «

Wed, 18 Nov 2009 20:07:26 +0000

[...] THERE IS ALSO BACON LUBE.  GREAT CAMEO’S CODPIECE! Possibly related posts: (automatically generated)Bacon and the Old [...]

Comment on Burger King Double Cheeseburger Now = $1! by Justin

Wed, 18 Nov 2009 19:38:58 +0000

I went up to my local BK and tried to take advantage of this great deal only to have the drive through guy laugh at me and said he has never heard of this offer. When i asked how much they were he said they were 3.25. I don't think i am ever going back there again

Comment on Extreme Makeover: Food Edition by Mary

Tue, 17 Nov 2009 06:58:12 +0000

Though the idea is unappetizing, I'm sure if you put the fancy hors' doeuves in front of me, I'd eat and have no idea. Very creative!

Comment on Heart Attack Alert: Applebee’s Quesadilla Burger by applebees manager

Tue, 17 Nov 2009 02:31:33 +0000

who cares. heart failure is not caused by food alone. lack of exercise and lazy habits combined with smoking drinking and drugs. to the person who said shame calories should be listed. yeah good idea because im a body builder and i rely on stuff like protein and calories and amino acids to be healthy but what you ment was to limit yourself due to lazy behavior. tell you what muscle weighs 3 times more than fat so get your round self on the treadmill. now if they come out with a crystal meth burger and you are stupid enough to eat it then people can say wow. this is just a simple item on the menu. want to prevent heart attacks? check your family history and exercise.

Comment on KFC Double Down by EAT HERE, GET GAS: The bad restaurant thread - Page 5 - The Return of Talking Time

Mon, 16 Nov 2009 20:23:39 +0000

[...] the rest of the nation have this monstrosity yet? They test-marketed it here in Omaha (a good choice on their part) and Providence (for some [...]

Comment on The New York Times Offers Tips For Restaurant Staffers by laura

Sun, 15 Nov 2009 18:31:30 +0000

I agree that most of this list is over the top... but I really hate being asked "Are you still working on that?" I am a slow eater and this makes me feel like I'm being rushed to finish my meal.

Comment on Meat Madness: Which Meat Deserves the Title? by Meat Madness Bracket | Epic Portions

Sun, 15 Nov 2009 00:57:55 +0000

[...] at the So Good Blog, they are doing a bracket to determine the best meat.  I would encourage all of you to visit and [...]

Comment on Burger King Has Dropped Its Wallet by Lintas Berita - Teori marketing baru Burger King

Sat, 14 Nov 2009 09:37:35 +0000

[...] Teori marketing baru Burger King [...]

Comment on Fast Food Goes Fancy by Extreme Makeover: Food Edition | So Good

Fri, 13 Nov 2009 22:22:33 +0000

[...] continue to take junk food and turn it into something they call “fancy.”  As first chronicled here, the site Fancy Fast Food takes fast food and tries to turn it into good looking dishes via [...]

Comment on Death By Bacon? by Jeff

Thu, 12 Nov 2009 22:38:10 +0000

Bacon has protein and when I eat it, I feel less stressed. That's got to be healthy.

Comment on The New York Times Offers Tips For Restaurant Staffers by Zac

Thu, 12 Nov 2009 18:58:04 +0000

A few gripes, as a waiter and someone who's also been in management. A lot of these seem like they're only rules for the highest end places. For instance: 7. Do not announce your name. No jokes, no flirting, no cuteness. Since when? Most customers at an upscale, casual place adore when you engage them with all kinds of jokes, flirtations, and "cuteness." If you don't, you end up lacking personality. 43. Never mention what your favorite dessert is. It’s irrelevant. I assume he means "without first being asked." It's irrelevant? This writer's tone is so condescending. Since when is the waiter's opinion of the food irrelevant? People ask what to order all the time. 85. Never bring a check until someone asks for it. Then give it to the person who asked for it. This is debatable. Often when asked if I can bring them anything else, a table will respond simply "no thanks." They didn't ask for the check, but they are implying they want the check at some point in the next 10 minutes. I'd say 20% of the time people don't specifically ask for the check; it's implied in some way. 97. If a guest goes gaga over a particular dish, get the recipe for him or her. I second KevinB's comment. Is this guy crazy? What chef in the world would allow this? Generally speaking, however, there are a lot of good rules in there. Some need an asterisk next to them saying "when applicable," because depending on how a restaurant is laid out, or the size of a table, it's not always possible to follow all sequences of service without bending the rules a little bit.

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