My experience in France (probably applies everywhere in fact) was to only go in those restaurants where there is barely a table to be had, and the clientele are all locals. Worked a treat in China, Vietnam and Hong Kong: not so well in Egypt, where I found I did not really like much of the food anyway.
John in Brisbane -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Bob W Sent: Thursday, 20 May 2010 9:01 AM To: 'Pentax-Discuss Mail List' Subject: RE: OT: Spaghetti Sauce > > > Roughly translated "Chef's Special; Stewed beef in mushroom > sauce"; but it was a bit tough and gamy, and spiced in such a > way as to disguise the flavor of the meat. I'd have thought > it venison but that was also on the menu at a higher price. > > Admittedly I pretty much exhaust my French vocabulary > ordering an egg sandwich, but I do remember the word for > Beef, and can puzzle out the rest. > > I was with a group of drunken Germans and it might have been > the waiters little joke. > In that case it was probably rat. With the fur and tail on. People are often surprised to find that you can get bad food in France just as you can anywhere else. When I was in Paris last month I went to have a look at the building where Baudelaire spent his childhood in an old square which escaped Hausmann's bulldozers. The ground floor is a café and I was too tired to look elsewhere to eat, so I ordered a beef bourguignon. It was disgusting, but between the bits of gristle was definitely beef. Bob -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
