The Happiness Thread

Discussion in 'The Lounge' started by Cogito, Nov 20, 2010.

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  1. Shenanigator

    Shenanigator Has the Vocabulary of a Well-Educated Sailor. Contributor

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    I've heard of the place, but it would be my worst nightmare. I cannot tolerate the taste or smell of eggs, and by not having another option on the menu they're losing my business plus that of whatever friends I'm meeting for brunch that day. ETA: There used to be a place in L.A. called Killer Shrimp, and it was a similar problem if you were dining with someone who didn't like or couldn't eat shrimp, because they had one entree served a choice of three different ways (over pasta, over rice, or plain in a bowl with a loaf of french bread).
     
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  2. jannert

    jannert Retired Mod Supporter Contributor

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    Yeah, a place like that wouldn't appeal to folks who don't like eggs, or who want a bigger variety to choose from. (My brother-in-law hates recognisable eggs, and this was not HIS favourite place ...although he did love the cinnamon rolls and coffee!) BUT the business was wildly successful, and is still going, 40plus years later. It's a huge success. It's not as if they're only selling fried camel gonads served with imported French whatsis. They're selling eggs, bread, orange juice and coffee. Most people DO like these things.

    The secret isn't trying to please everybody. It's pleasing a sizeable part of the eating population who keep returning because of the amazing quality, and who tell their friends about it. I'm advocating simplicity. I think it works. If you do your planning right, and choose the right place to set it up, these simple restaurants with limited menus are often very successful. And are relatively easy to work and maintain. If a person chooses this route, though, they must maintain standards. If they only sell omelettes and they run out of eggs, they're in bother.

    Another favourite restaurant of mine is here in Scotland ...The Mustard Seed, in Inverness. Their thing is extremely good quality food at reasonable (very reasonable) prices. However, they only offer about 5 different menus every day, and these menus change weekly. In a way that's a bummer, because some of their dishes are SO good, and it's disappointing you can't necessarily order them again next time you're in. But at the same time, their stuff is extremely seasonal and very well prepared. Again, they go like a train, and it's difficult to get seats (at least at lunchtime, which is the only time I'm usually in Inverness.) They do have a well-stocked bar, by the way. Another restaurant to emulate.

    And today I'm heading into Glasgow to meet a friend at another favourite restaurant ...the Cafe Cossachok, on King Street. It's Russian cuisine, which is prepared by a chef who really knows how to cook. The place is so self-confident, it's actually released one of its signature recipes ...the borscht. And I make their borscht at home all the time, and the recipe is accurate. It's simple food, served simply, but with panache. Love the place. (They do authentic live music on weekends as well, with Russian gypsy music as the usual offering ...there are a few ethnic musicians of this type in Glasgow, and the owner of the restaurant is a very accomplished fiddle player himself.)

    Another favourite is The Taal, in Strathaven. Indian food (made without food colouring added) that just has that extra little something that makes it memorable. It stands out from the plethora of other Indian restaurants in this area because the food tastes amazing, and is always served with warmth and friendliness and humour. And yet it's startlingly inexpensive. Again, like the others, that restaurant is going like a train most of the time. Very popular.

    Many of the fancier restaurants in the area come and go, but these unique kinds of places last a long time. I think there's a lesson here.
     
    Last edited: Mar 16, 2018
  3. matwoolf

    matwoolf Banned Contributor

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    Jeez, everybody picks on her because she has an egg thing. I wouldn't go to Homer's restaurant, I think he'd punch me.

    'Scuse me, whar' s the lavatorie?'

    ...

    One little fantasy of mine is the 'Bad Cafe,' my art, ya, installation for festivals, I'm sure its been done, but like door hanging off hinges, swearing at book worms in their anoraks, everybody chortling at the dreadful treatment, its been done, its been done, Wong Kei's springs to mind.

    'Wa ya wan, wa ya wan?'

    'A knife and fork?'

    'You wan knife and fork you fock off to Mcdonald.'

    [RACIST]
     
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  4. Shenanigator

    Shenanigator Has the Vocabulary of a Well-Educated Sailor. Contributor

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    Very true. Choosing the right place is definitely key. Right now the trend in L.A. (one of them) is cafeteria or marketplace setup with a wide variety of rotating dishes, such as Lemonade, which works there because everyone's on a different diet. In a location where people like predictability, it would fail. All the portions are small to encourage trying a variety of things, which would fail in the South, where huge portions are preferred.

    One thing I don't like about the restaurants that have opened in L.A. over the past 15 years is that there are virtually no mom and pops places opening now...no one person with a dream kind of things, which is sad.

    ETA:I have heard of the Mustard Seed! I don't remember where but I saw something about it!
     
    Last edited: Mar 16, 2018
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  5. matwoolf

    matwoolf Banned Contributor

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    It's when you see the people who are preparing the food, the deal-breaker...it takes a while to overcome...the chip shop around the corner, the owner has this Quasimodo look, I always think he'll drop me in the chip fryer, y'know, 'Fried Wanker, who ordered the Fried Wanker?'

    Shut up, shut up, stop, go on Linkedin.
     
  6. Mink

    Mink Contributor Contributor

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    I HAVE TICKETS TO AVENGERS!

    I'm excited! Like, losing-my-shit excited!
     
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  7. soupcannon

    soupcannon Active Member

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    1. noun; the act or process of locating.
    Ahem.

    Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeee!!!!!!!
     
  8. big soft moose

    big soft moose An Admoostrator Admin Staff Supporter Contributor Community Volunteer

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    Does he swear he's Elvis ?
     
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  9. matwoolf

    matwoolf Banned Contributor

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    We divorced, as if you don't remember? [Mat trembles, visibly]
    ...
    Don't even try to make an 80s pop reference. I am probably the best person at 80s pop music trivia, alternative also, and punk, funk disco there's ever been on these boards, ever, answer is Kirsty McColl 1981
     
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  10. matwoolf

    matwoolf Banned Contributor

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    Paisant
     
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  11. Shenanigator

    Shenanigator Has the Vocabulary of a Well-Educated Sailor. Contributor

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    There was a Ramsay restaurant in L.A. in the mid-2000's that people hated, too.
     
  12. Mink

    Mink Contributor Contributor

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    Not happy, but also not not happy.

    The chicken likely has a slipped tendon, likely due to a lessened ability to absorb appropriate nutrients since she's the only one affected. With luck she'll respond to treatment and as long as she's still moving, eating, drinking, and not in pain she could potentially have a decent life. It all hinges on her response to treatment.

    Hopefully she just doesn't get worse and keeps being her happy, sweet self that trills contentedly when she's pet and held.

    Edit: The vet didn't suggest euthanasia, at least not at this time.
     
    Last edited: Mar 17, 2018
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  13. OurJud

    OurJud Contributor Contributor

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    The anticipation of trying that first cup of coffee from the new brand you just bought. Will it be my new favourite, or will it turn out to be a complete waste of four quid?
     
  14. O.M. Hillside

    O.M. Hillside Senior Member

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    Finished my script. My group in film likes it and we're gonna start shooting next week. I'm very excited for my first short film!
     
  15. OurJud

    OurJud Contributor Contributor

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    Good luck on that. Would love to make a film.
     
  16. Catrin Lewis

    Catrin Lewis Contributor Contributor Contest Winner 2023 Community Volunteer

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    Please tell me that's per pound and not per cup.
     
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  17. OurJud

    OurJud Contributor Contributor

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    Neither. It's instant, so 'per jar' :)
     
  18. Cave Troll

    Cave Troll It's Coffee O'clock everywhere. Contributor

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    Instant, really? How could you soil the good name of coffee with instant? O_O
     
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  19. Shenanigator

    Shenanigator Has the Vocabulary of a Well-Educated Sailor. Contributor

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    Get yourself a pour over cone. Easy as instant, but far tastier. Melitta makes a ceramic one, which is how I make my coffee every day.
     
  20. OurJud

    OurJud Contributor Contributor

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    I'm a heathen, I know, but I prefer it. Proper coffee is too much of a pain to make, too.
    Had to look that up, but it's an idea. Anyway, like I said, I prefer the taste of instant.
     
  21. The Dapper Hooligan

    The Dapper Hooligan (V) ( ;,,;) (v) Contributor

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    I used to use instant coffee as a cheap substitute for actual film developer back in the day.
     
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  22. OurJud

    OurJud Contributor Contributor

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    I've aged paper with it.
     
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  23. OurJud

    OurJud Contributor Contributor

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    Rick Stein talked about this on one of his cookery/travel shows.

    I'd try it. Do they do it as an instant?
     
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  24. Oscar Leigh

    Oscar Leigh Contributor Contributor

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    Instant coffee? You heathen!
    More expensive and there are cheaper machines than this, but this is how you make proper coffee!
    [​IMG]
     
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  25. Shenanigator

    Shenanigator Has the Vocabulary of a Well-Educated Sailor. Contributor

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    I know people like, it, but, yeah, no. Tell him you'd rather have Kona, thanks. :)
     
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