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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

Comment Wall


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Comment by Daniel W on April 25, 2015 at 6:17pm

I think shipping containers would be the modern equivalent.

Comment by Gerald Payne on April 25, 2015 at 5:04pm


Comment by sk8eycat on April 25, 2015 at 4:52pm

My word!  You've never seen one?

Comment by Gerald Payne on April 25, 2015 at 4:15pm

I've just got to know what a Quonset hut is Daniel.

Comment by Idaho Spud on April 25, 2015 at 11:52am

Randy, what a disappointment in the food department. 

Comment by sk8eycat on April 25, 2015 at 11:48am

Randall...I thought those river cruise ships were supposed to feature local specialties of whatever region they were sailing through.  That's what their glossy brochures say, anyway.  Whatta bummer. 

(Of course, I have also heard that the cruise ships themselves are not always as advertized.  A friend went on a French river trip that had been arranged as a group tour by a single travel agency , and she said the boat smelled like it had previously been a garbage scow, and the "staterooms" were tiny. The water was rationed. She wouldn't talk about the food; she just made a face.  Of course that was more than 20 years ago....)

There used to be a "famous" hoffbrau haus-type restaurant in Los Angeles, and the food was pretty much like what you've described....  Maybe that IS "local" German-style cooking.  Gah!

Comment by Bertold Brautigan on April 25, 2015 at 10:10am

Randall, did you have any spätzle? They're one of my favorite foods in the world.

Comment by Randall Smith on April 25, 2015 at 7:33am

Cruise ship food (on the Danube) is pretty much "Americanized", catering to the tastes of old people. Lots of "meat and potatoes", breads and rich desserts. I mean, it was really good, but not exactly foods of the region. Vegetables were sparse and over cooked.

On the last day, we ate at the famous Hofbrau House in Munich. We had bread for "appetizers". Then nothing but a slab of overcooked pork and a blob of potato something or other--very gluelike. It was awful. The beer was the only saving grace.

Comment by Plinius on April 20, 2015 at 3:42am

You've got lots of stamina, Daniel, to attack such a big project when you're not feeling well! My hat off to you!

Comment by Bertold Brautigan on April 20, 2015 at 1:27am

Daniel - there's another Chucks on Hwy. 99 in Hazel Dell.


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