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From: Paul Carmichael on 15 May 2010 07:58 doetnietcomputeren escribió: > Well yes, that's a given, but only people like Carmichael's neighbours > complain about not being able to buy English beer and bacon when living > in rural foreign. Most of them are quite happy with the Cruzcampo at 2€ 1/2 ltr. In fact that's the very reason a lot of them came here to live. And less than an hour down the road, there's an Iceland supermarket (Fuengirola) where one can stock up on proper bacon. But given my recent blood test results, a bit of a non-issue for me. Personally, I've gone past missing the ale, and I'd go as far as saying that when I go to Blighty, I'm not particularly gasping for the stuff. Having said that, I'm in Aylesbury (volcanos permitting) 31st/1st if anyone fancy's joining me for a few London Prides. -- Paul. CBR1100XX SuperBlackbird (Buen mueble de patio), Orbea Dakar BOTAFOT #4 BOTAFOF #30 MRO #24 OMF #15 UKRMMA #30 http://paulcarmichael.org/ (content pending)
From: Paul Carmichael on 15 May 2010 08:04 doetnietcomputeren escribió: > > It's over the top when you're used to poorer levels of service[1], > although in decent US places it's not so in your face as the chains. What I like is when there is (always) too much food, they will bring a doggy bag - usually in the form of one of those takeaway box thingies - and even do the plate-box transfer for you. -- Paul. CBR1100XX SuperBlackbird (Buen mueble de patio), Orbea Dakar BOTAFOT #4 BOTAFOF #30 MRO #24 OMF #15 UKRMMA #30 http://paulcarmichael.org/ (content pending)
From: Paul Carmichael on 15 May 2010 08:06 Ace escribió: > > Fast food, sure, it's pretty much the same everywhere, but ordinary > stuff? No, I'm afraid you're just wrong here - an ordinary steak and > chips, for example, is going to be much better in France than the US Main difference being the french version is still mooing and the yank version burned to a crisp. -- Paul. CBR1100XX SuperBlackbird (Buen mueble de patio), Orbea Dakar BOTAFOT #4 BOTAFOF #30 MRO #24 OMF #15 UKRMMA #30 http://paulcarmichael.org/ (content pending)
From: Ace on 15 May 2010 09:03 On Sat, 15 May 2010 14:06:23 +0200, Paul Carmichael <wibbleypants(a)gmail.com> wrote: >Ace escribi�: > >> >> Fast food, sure, it's pretty much the same everywhere, but ordinary >> stuff? No, I'm afraid you're just wrong here - an ordinary steak and >> chips, for example, is going to be much better in France than the US > >Main difference being the french version is still mooing and the yank >version burned to a crisp. Either you're out of touch or you eat at a different sort of place to me - I've oftren found they vear towards the raw, but there's no real consistency, whereas in France "� point" will be pretty much the same in 99% of places. Although they do use some god-awful meat in France, but I usually stick to rump or fillet anyway.
From: Paul Carmichael on 15 May 2010 09:17
Ace escribió: > Either you're out of touch or you eat at a different sort of place to > me - I've oftren found they vear towards the raw, but there's no real > consistency, whereas in France "à point" will be pretty much the same > in 99% of places. Although they do use some god-awful meat in France, > but I usually stick to rump or fillet anyway. Out of touch, maybe. I haven't been to the USA in about 7 years, and haven't had a steak in France for about 10. But I can remember eating charcoal steaks in USA and very bloody steaks in France. -- Paul. CBR1100XX SuperBlackbird (Buen mueble de patio), Orbea Dakar BOTAFOT #4 BOTAFOF #30 MRO #24 OMF #15 UKRMMA #30 http://paulcarmichael.org/ (content pending) |