Part 4 (2/2)
3 ”Mouth-Watering”
4 ”Succulent”
5 ”On a Bed of ”
6 ”Tangy” ”Tangy”
7 ”Hearty”
8 ”Luscious”
9 ”To Your Liking”
10 ”Topped with”
11 ”Savory”
12 ”Te” and ”Delicious” (Tie) 13 ”Surrounded by”
14 ”Golden Brown”
15 ”By Our Chef ”
16 ”Seasoned to Perfection”
17 ”Choice Morsels of ”
18 ”Delicately” and ”Thick” (Tie) 19 ”Crisp”
20 ”Not Responsible for Personal Property”
”Freshly” was far and away the first
”Savory,” Nu Actually, on menus where the dinner was more than 750, it was usually spelled with a ”u” s-a-vo-u-r-y
”Surrounded by” ”Surrounded by” and ”On a Bed of ” are a lot the same, but ”On a Bed of ” actually beat out ”Surrounded by”
”Golden Brown” Alolden brown
”By Our Chef” Even places that don't have a chef say ”By Our Chef”
”Seasoned to Perfection” ”Choice Morsels of” ”Delicately” and ”Thick” were tied for 18 Number 19 was ”Crisp” And Number 20 on our list of most used words was ”Not Responsible for Personal Property”
Wine ood year for wine menus
Anyone who orders wine in a restaurant alonders how much the saht we'd find out
Rooney (in liquor store): What's the price of the Chauvenet Red Cap? Liquor-Store Owner: Six-ninety-nine
Rooney (from menu): Chauvenet Red Captwenty dollars a bottle
This is at the restaurant called the Michaelangelo Let's see Liebfraumilch, Blue Nunten dollars (To liquor-store owner) What do you get for Blue Nun?
Owner: Three-eighty-nine
Rooney (from menu): Mouton Cadet Rothschild, 1970twelve dollars (To liquor-store owner) This Mouton Cadet What do you get for that?
Owner: Three-ninety-nine
Rooney: You don't lose any money on that, either
Owner: No
Rooney (from menu): Chateau Malijaysix-forty-five
Owner: That's a Cote du Rhoneone-ninety-nine
Rooney (from menu): Here's a bottle of Pouilly-Fuhteen dollars (To store owner) What do you get for that?
Owner: La Doucette, Pouilly-FumeWe sell it for six-ninety-nine
Rooney (froas Here the Lancers Rose is eleven dollars (To store owner) Lancers Vin Rose?
Owner: Lancers sells for four-twenty-nine
Rooney: I always thought this was the kind of a here the bottle orth uess you wouldn't want to comment on that?
Owner: No I'd rather not
Everyone complains about wine snobs Snobs of every kind have a bad reputation in America No one understands that it's the snobs who set the standards of excellence in the world There are art snobs, literary snobs, music snobs, and in every case it's the snobs who sneer at our peanut-butter sandwiches
Like the gour about So if you're going to drink wine, get to know so about it Be prepared to pay too much for a bottle of wine Be your oine snobit's part of the fun
A good rule of thumb is, if you can afford a wine, don't buy it I went to the National Restaurant association Convention in Chicago and everywhere I wandered so food or drink atto restaurants had an exhibit, so there were garbage canscorn cookerscan openerswall decorationsseating arrange
Restaurants sell 20 percent of all the food eaten in the United States They are first in the number of retail business places In other words, there are more restaurants than any other kind of store We did a lot of poking around at the convention and we got a frightening look at what so us
1st Exhibitor: Well, this is a soy protein with about 60 percent protein and it goes into
Rooney: What does it do?