At 04:45 PM 6/13/01, you wrote:
>On Wed, 13 Jun 2001, J. van Baardwijk wrote:
>
> > At 16:38 12-6-01 -0500, Ronn Blankenship wrote:
> >
> > >>Well, let's see. Europe's culinary pride is the fine French cuisine.
> > >>America's culinary pride is a Big Mac. Yeah, I think we are food
> experts,
> > >>compared to you. :)
> > >
> > >
> > >Which are there more of outside their native country: French restaurants
> > >or Golden Arches Supper Clubs?
> >
> > That's *quantity* you're referring to, Ronn -- not *quality*.
> >
> > Besides, I can't blame the French for not opening French restaurants
> > in the US. (Allow me to throw in yet another stereotype). The French
> > probably fear that when that most delicious French food is served
> > (after the chefs have been slaving for over an hour to prepare it),
> > you culinary challenged Americans will ask for a bottle of ketchup...
> > :)
>
>I wouldn't do that unless it were an omlette or some form of potato. ;)
>The French wouldn't serve chopped or ground beef, right? That's the only
>other thing I'd be likely to dump ketchup on....
>
> Julia
>
>who likes lots of ketchup with her home fries
Have you tried the green-colored catsup for kids (yeah, right)?
-- Ronn! :)
who has been noted for doing things like adding blue food coloring to
scrambled eggs . . .
