Word: salad
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...Applebee's' sense of disembodiment, of radical anti-locality, extends throughout its menu. A "Tuscan Shrimp Salad" bears only a notional relationship to Tuscany, where I have never seen the discordant, more-Asian-than-Italian marriage of almonds, shrimp, sun-dried tomatoes, hot peppers, sweet peppers, and soft lettuce. Were I on Bourbon Street, in New Orleans, and was delivered a steak as bland as the Applebee's "Bourbon Street Steak," I would leave, drink three or four Hurricanes, and call...
...Which brings me to the bar at Applebee's. The only meaningful difference between casual-dining restaurants and fast-food restaurants is that the former serve alcohol. (My Tuscan Shrimp Salad was nearly as fast as anything I could have eaten at McDonald's: it was delivered in under nine minutes.) But I found the Applebee's bar to be a ripoff. When I asked Cory, my bartender, for a margarita, he said proudly, "We have several!" (Everything said by Applebee's employees is uttered with unnecessary volume and transparently coached enthusiasm.) Cory then presented a huge drinks menu that...
...confessions: I cleaned my plate of the shrimp salad. It was a too-busy mixture of flavors, but the lettuce was clean; the shrimp were well seasoned and not overcooked; and the dressing wasn't too heavy. I didn't care for the Bourbon Street steak, but I ate most of a "Veggie Patch Pizza" even though it dishonored the very idea of pizza since the "ultra-thin" crust turned out to be a tortilla. I went back to the Jamestown Applebee's even after I had what I needed for this piece...
...English its "touristic" qualities, but also for the ones that remind me of my home in Iowa: both societies share an appreciation for tight-knit families and lifetime friendships; socially conservative "family values"; and traditional comfort foods, with shish taouk and mezze standing in for the steak and salad dinners that dominated Iowa's menus when I was a child...
...Incidentally, these aren’t very milky. Rather starchy, in fact. Then again, these tubers are a national obsession, an indelible part of the Polish psyche. A particularly potato-proud Pole might serve vegetable soup with potatoes, potatoes slivered and sautéed, and a salad of creamed cauliflower and potato. All at a single Sunday dinner.The potato gained its place in the Polish pantry during “The Deluge,” a series of wars in the 17th century that left Poland in ruins. Sweden occupied most of the country, and local agriculture foundered. Potatoes began...