Re: [CH] Own Sauces to Restaurants
John Benz Fentner, Jr. (johnfentner@home.com)
Sun, 09 Jan 2000 12:56:08 -0500
Calvin Donaghey wrote:
>
> This is a subject I like to see discussed!! Yes, bringing your own goodies
> is generally OK. Like you, I usually have a good time doing it.
> CHs have an opportunity to make outstanding impressions on cooks, owners,
> and wait staff.
I do that all the time too. Never had a problem with anyone
in a restaurant. If anything they are interested in what I
have. I took some hab powder and a green Aji sauce to the
local Chinese place and, as I was dosing the Hot (sic) &
Sour Soup, the manager came over and asked what I was
doing. We got into a 20 minute discussion about regional
Chinese cuisines (about which I know doodly squat) and I
learned all kinds of neat stuff. Next time I went in I
found a little plate of lethal red chile peppers served with
my main course. Damn near killed myself eating them all but
it woulda been a serious loss of face all 'round if I
hadn't. :)
The Mexican place down in Southington makes a nice, but not
very hot, Chile D'Arbol salsa. I order an extra bowl and
dose it with Calvin Powder ("Purveyors of Fine Spices Since
the Second Millennium"). I gets some strange looks (I don't
think the Mexican staff is used to Noo England Gringos who
eat hot stuff) but nobody objects and they don't charge me
for the extra salsa either.
In general, bad restaurants don't care what you do and good
ones want you to be happy. Works out fine either way. :)
JB
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John Benz Fentner, Jr.
Unionville, Connecticut, USA
http://www.geocities.com/~jbenz/
"Lex Non Favet Delicatorum Votis"
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