Comments on: Who was that masked meat? http://www.chipsquips.com/?p=1093 A tiny spark of wit for a highly flammable world Sun, 05 Sep 2010 17:08:43 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Sterling Camden http://www.chipsquips.com/?p=1093&cpage=1#comment-199952 Sterling Camden Tue, 11 Nov 2008 21:45:09 +0000 http://www.chipsquips.com/?p=1093#comment-199952 Thanks for your story, Jork. One place on the island that I can recommend is Doc's Marina Grill. It's a little pricey, but nice atmosphere and great food. It's right on the marina at the end of Madison Ave where it turns into Parfitt Way. Thanks for your story, Jork.

One place on the island that I can recommend is Doc’s Marina Grill. It’s a little pricey, but nice atmosphere and great food. It’s right on the marina at the end of Madison Ave where it turns into Parfitt Way.

]]> By: Jork http://www.chipsquips.com/?p=1093&cpage=1#comment-199949 Jork Tue, 11 Nov 2008 21:28:13 +0000 http://www.chipsquips.com/?p=1093#comment-199949 Two years ago, I stayed at the lovely Island Country Inn , and the Island Grill across the street seemed like the place to go. We ordered beers. They refused my 26 year old wife's ID. We asked for the manager. She brought my beer, though I'd said we weren't staying if they didn't accept my wife's ID. She said that my wife's driver's license was obviously fake because it had a peeling protective layer. My questions: does this (very mature) woman look under 21 to you? Yes. Are you accusing me of forging government documents, but still agreeing to serve me? Yes. If she had just peeled the plastic off, illegally defacing the license, would you have accepted it? Yes. Until I read your review, I was actually a little disappointed. What a restaurant we missed out on! I love the Pub, but it would be nice to go somewhere different once in awhile. I guess that's why this nightmare joint is still around. Two years ago, I stayed at the lovely Island Country Inn , and the Island Grill across the street seemed like the place to go. We ordered beers. They refused my 26 year old wife’s ID. We asked for the manager. She brought my beer, though I’d said we weren’t staying if they didn’t accept my wife’s ID. She said that my wife’s driver’s license was obviously fake because it had a peeling protective layer.

My questions: does this (very mature) woman look under 21 to you? Yes. Are you accusing me of forging government documents, but still agreeing to serve me? Yes. If she had just peeled the plastic off, illegally defacing the license, would you have accepted it? Yes.

Until I read your review, I was actually a little disappointed. What a restaurant we missed out on!

I love the Pub, but it would be nice to go somewhere different once in awhile. I guess that’s why this nightmare joint is still around.

]]> By: Joseph A Nagy Jr http://www.chipsquips.com/?p=1093&cpage=1#comment-146167 Joseph A Nagy Jr Wed, 11 Jun 2008 20:25:57 +0000 http://www.chipsquips.com/?p=1093#comment-146167 Yeah, I don't eat buffet anymore. Especially after working at one. The food, at best, is mediocre and even given the all-you-can eat style, it's not worth the money to me. Yeah, I don’t eat buffet anymore. Especially after working at one. The food, at best, is mediocre and even given the all-you-can eat style, it’s not worth the money to me.

]]> By: apotheon http://www.chipsquips.com/?p=1093&cpage=1#comment-146160 apotheon Wed, 11 Jun 2008 20:14:08 +0000 http://www.chipsquips.com/?p=1093#comment-146160 The porkchop I got at Golden Corral was so undercooked it just tasted awful -- cold and raw in the middle, basically. I don't care to go back there. The porkchop I got at Golden Corral was so undercooked it just tasted awful — cold and raw in the middle, basically.

I don’t care to go back there.

]]> By: Sterling Camden http://www.chipsquips.com/?p=1093&cpage=1#comment-145976 Sterling Camden Wed, 11 Jun 2008 16:26:43 +0000 http://www.chipsquips.com/?p=1093#comment-145976 According to the <a href="http://en.wikipedia.org/wiki/Trichinosis">wikipedia article</a>, trichinosis isn't much of a threat in the US any more, except for "home reared pigs". Of course, we raised our own hogs when I was a kid, so maybe my Dad's fears were founded at that time. We used to feed our hogs just about anything. According to the wikipedia article, trichinosis isn’t much of a threat in the US any more, except for “home reared pigs”. Of course, we raised our own hogs when I was a kid, so maybe my Dad’s fears were founded at that time. We used to feed our hogs just about anything.

]]> By: Joseph A Nagy Jr http://www.chipsquips.com/?p=1093&cpage=1#comment-145302 Joseph A Nagy Jr Wed, 11 Jun 2008 01:30:23 +0000 http://www.chipsquips.com/?p=1093#comment-145302 At one point I can see that as being a valid fear. I like to think we've progressed far past that. To be fair, depending on how fatty the chop is, getting it close to that point is ideal for me too, it makes the fat very delicious (as in, melts in your mouth mmmmm-mmmm good). At one point I can see that as being a valid fear. I like to think we’ve progressed far past that.

To be fair, depending on how fatty the chop is, getting it close to that point is ideal for me too, it makes the fat very delicious (as in, melts in your mouth mmmmm-mmmm good).

]]> By: Sterling Camden http://www.chipsquips.com/?p=1093&cpage=1#comment-145281 Sterling Camden Wed, 11 Jun 2008 01:01:45 +0000 http://www.chipsquips.com/?p=1093#comment-145281 My Dad was so paranoid about trichinosis that he would only eat pork chops if they were cooked until black. Very crispy. My Dad was so paranoid about trichinosis that he would only eat pork chops if they were cooked until black. Very crispy.

]]> By: Joseph A Nagy Jr http://www.chipsquips.com/?p=1093&cpage=1#comment-145273 Joseph A Nagy Jr Wed, 11 Jun 2008 00:54:21 +0000 http://www.chipsquips.com/?p=1093#comment-145273 <a href="http://www.lyricsondemand.com/w/weirdalyankoviclyrics/catsinthekettlelyrics.html">"Cat's in the kettle at the Peking Moon"</a> sorry, I couldn't resist. “Cat’s in the kettle at the Peking Moon”

sorry, I couldn’t resist.

]]> By: Joseph A Nagy Jr http://www.chipsquips.com/?p=1093&cpage=1#comment-145270 Joseph A Nagy Jr Wed, 11 Jun 2008 00:52:11 +0000 http://www.chipsquips.com/?p=1093#comment-145270 well supposedly it's safe to eat pork cooked as low as medium, medium-rare. Not sure if rare would be an option I'd go with, though (I'll take my pork chops well done, thank you) well supposedly it’s safe to eat pork cooked as low as medium, medium-rare. Not sure if rare would be an option I’d go with, though (I’ll take my pork chops well done, thank you)

]]> By: Sterling Camden http://www.chipsquips.com/?p=1093&cpage=1#comment-145226 Sterling Camden Tue, 10 Jun 2008 23:53:53 +0000 http://www.chipsquips.com/?p=1093#comment-145226 Yeah, when they say it's beef, you sort of take it for granted -- until you begin to wonder... Yeah, when they say it’s beef, you sort of take it for granted — until you begin to wonder…

]]> By: teeni http://www.chipsquips.com/?p=1093&cpage=1#comment-145208 teeni Tue, 10 Jun 2008 23:34:09 +0000 http://www.chipsquips.com/?p=1093#comment-145208 Yikes! I hate it when you have to wonder what you are really eating. Yikes! I hate it when you have to wonder what you are really eating.

]]> By: apotheon http://www.chipsquips.com/?p=1093&cpage=1#comment-145002 apotheon Tue, 10 Jun 2008 19:16:27 +0000 http://www.chipsquips.com/?p=1093#comment-145002 If it wasn't a buffet, I would just ask them to hold the trichinosis. Instead, I'll avoid the place from now on. If it wasn’t a buffet, I would just ask them to hold the trichinosis. Instead, I’ll avoid the place from now on.

]]> By: 2 out of 3 last trips to Red Lobster had to send the lobster back » Make You Go Hmm http://www.chipsquips.com/?p=1093&cpage=1#comment-144960 2 out of 3 last trips to Red Lobster had to send the lobster back » Make You Go Hmm Tue, 10 Jun 2008 18:15:43 +0000 http://www.chipsquips.com/?p=1093#comment-144960 [...] 11:13am PST: Looks like Sterling wrote about an interesting restaurant experience too. Saw his post after writing mine. It had to be something in the weather yesterday that threw [...] [...] 11:13am PST: Looks like Sterling wrote about an interesting restaurant experience too. Saw his post after writing mine. It had to be something in the weather yesterday that threw [...]

]]> By: Sterling Camden http://www.chipsquips.com/?p=1093&cpage=1#comment-144873 Sterling Camden Tue, 10 Jun 2008 16:27:37 +0000 http://www.chipsquips.com/?p=1093#comment-144873 I believe that this Island Grill is not part of a chain, so yours may be OK. Undercooked pork -- would you like a little trichinosis with that? I believe that this Island Grill is not part of a chain, so yours may be OK.

Undercooked pork — would you like a little trichinosis with that?

]]> By: apotheon http://www.chipsquips.com/?p=1093&cpage=1#comment-144321 apotheon Tue, 10 Jun 2008 05:26:33 +0000 http://www.chipsquips.com/?p=1093#comment-144321 I haven't eaten at an Island Grill. There's one in this area, though, and the SigO and I have been talking about trying out all the restaurants in town where we haven't yet eaten, eventually, if we live here long enough. Maybe that one will get a pass, after this review. I was reminded, as I read your mouth-watering (okay, so that's bile, not saliva) description of the "beef", of my experience at a Golden Corral a few months ago. Maybe a year ago. The horror is still as fresh as yesterday, though. Let's just say that "rare" is not normally a cooking option for pork chops. I haven’t eaten at an Island Grill. There’s one in this area, though, and the SigO and I have been talking about trying out all the restaurants in town where we haven’t yet eaten, eventually, if we live here long enough. Maybe that one will get a pass, after this review.

I was reminded, as I read your mouth-watering (okay, so that’s bile, not saliva) description of the “beef”, of my experience at a Golden Corral a few months ago. Maybe a year ago. The horror is still as fresh as yesterday, though.

Let’s just say that “rare” is not normally a cooking option for pork chops.

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