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Yeah, I'm still a slacker. Also I had a flu? last month, and seem to have pneumonia now.
Scholar's Inn on 6th and College has a new offering, "Euro sandwiches" on baguettes, for $3.50. I tried two today: the basil tomato mozzarella, and the ham and swiss. Both were hot, with melted cheese. I'm sorry to say I wasn't thrilled by either. They weren't horrible, but the former was nothing compared to a insalata di Caprese, and the latter... well, probably wasn't helped by (a) my not being the biggest fan of Swiss cheese and (b) coming right after the mozzarella. I couldn't tell (or didn't attend) if the mozz was whole fresh or part-skim low-moisture pizza cheese.
Still, a $3.50 sandwich is something to keep in mind. There's a third variety, but I don't remember what.
Also they seem to have half-priced bread on Tuesdays.
When it comes to chicken, I prefer dark meat. When my parents made fried chicken, I went for the drumsticks. Probably originally because it was easier finger food, but also because it was juicier and tastier than dull white breast meat. When I make fried chicken, I just get a package of drumsticks. Lots of restaurants specialize in breast meat though, not to mention fast food. Happily, not all. Siam House, which to my fallible memory seems to have acquired a much more interesting menu since Valentine's Day, uses a mix of white and dark meat in its dishes. I've enjoyed pad thai, mussamum, some sort of curry, and #42 garlic stir-fry. Though the cook refused to mix the rice and curry for me when I ordered take out for anime club, where I wouldn't have plates; the hostess gave me a big extra styrofoam box so I could mix in that. I didn't like their chai but then I've never liked chai, I was just looking for a hot drink for the sickness.
Z&C, the little Japanese place on Kirkwood, has I'm pretty sure dark meat in its chicken udon; as I got sick I turned to the udon+eel roll special a lot.
Chow Bar's potstickers were enh, not that tasty and pretty thick pastry. Pork and garlic wasn't bad. Chicken satay was good; chinese pork rice was goodish but short on sauce so the rice was bland.
Scholar's Inn on 6th and College has a new offering, "Euro sandwiches" on baguettes, for $3.50. I tried two today: the basil tomato mozzarella, and the ham and swiss. Both were hot, with melted cheese. I'm sorry to say I wasn't thrilled by either. They weren't horrible, but the former was nothing compared to a insalata di Caprese, and the latter... well, probably wasn't helped by (a) my not being the biggest fan of Swiss cheese and (b) coming right after the mozzarella. I couldn't tell (or didn't attend) if the mozz was whole fresh or part-skim low-moisture pizza cheese.
Still, a $3.50 sandwich is something to keep in mind. There's a third variety, but I don't remember what.
Also they seem to have half-priced bread on Tuesdays.
When it comes to chicken, I prefer dark meat. When my parents made fried chicken, I went for the drumsticks. Probably originally because it was easier finger food, but also because it was juicier and tastier than dull white breast meat. When I make fried chicken, I just get a package of drumsticks. Lots of restaurants specialize in breast meat though, not to mention fast food. Happily, not all. Siam House, which to my fallible memory seems to have acquired a much more interesting menu since Valentine's Day, uses a mix of white and dark meat in its dishes. I've enjoyed pad thai, mussamum, some sort of curry, and #42 garlic stir-fry. Though the cook refused to mix the rice and curry for me when I ordered take out for anime club, where I wouldn't have plates; the hostess gave me a big extra styrofoam box so I could mix in that. I didn't like their chai but then I've never liked chai, I was just looking for a hot drink for the sickness.
Z&C, the little Japanese place on Kirkwood, has I'm pretty sure dark meat in its chicken udon; as I got sick I turned to the udon+eel roll special a lot.
Chow Bar's potstickers were enh, not that tasty and pretty thick pastry. Pork and garlic wasn't bad. Chicken satay was good; chinese pork rice was goodish but short on sauce so the rice was bland.