But More Importantly, Why I Stopped Eating At Ruby Tuesday

I have a real problem with their new TV commercial that has been flooding our airwaves. (If you have an irrelevance filter now would be the time to turn it off.) It’s the one where a man switches lamps and makes the smart-ass remark, “The ‘70s called, they want their lamp back.” It’s a funny line until you realize the humor is at our expense (the diners) and it’s another example of this weird trend of late where, at least in restaurants, the customer is no longer always right (Full disclosure; this venting stems from not being a big fan of that waiter book. I indirectly know the writer waiter and the backstory. I don’t find it funny what a staff could do to our food…or that it gets rewarded by landing on the bestseller list.).
So back to the commercial. Just to break it down; Guy comes in (obviously some kind of well-placed employee to be allowed to waltz in and change the restaurant’s décor), abruptly pops up from behind a divider, interrupting the diners and insinuates that the bad taste on display was somehow their fault. Why is it their fault Ruby Tuesday is long overdue for a makeover? This is how they announce their new look, insulting the two diners who were just looking to spend some after-hours together? Next time I will drive by Ruby Tuesday and eat some place totally different, like Appleby’s or TGIF.
OK. Back to the election.


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(FWIW: there's a great ruby tuesday's by the salon nyc office -- great solely because it has a 2nd floor that, in the hum of midtown, is often deserted, and provides a quiet place for me to drink with friends and complain bitterly about Joan.)
If you both hit the head at the same precise moment, you would meet in the alcove to the bathrooms, even though tyou are in seperate cities.
I loooove this cartoon!
For reasons I won't go into here, I once made a lasagna that was both gluten- & dairy-free, as well as vegan-friendly. It was actually pretty tasty, and some tasters (who could eat anything they want) were surprised that it had so many limitations imposed upon it.
The secret (well, one of them) was to crumble up the tofu (and drain it) so that it had some of the texture of ricotta. I also used a bunch of fresh basil and spinach leaves (triple-washed) which I did not cook first. And there were some shredded vegetables (carrots & zucchini, perhaps) in the crumbled tofu mixture. Some kind of marinara sauce, probably from a jar, and expensive.
I'm not allowed to go into detail, because the files are still sealed. But I barely escaped from the Bennigan's Special Forces complex, a couple of years ago.
Thank heaven for the Quizno's Hostage Rescue Team. I'm a Quizno's frequent customer card holder, and they had my back. Heed my warning, friend.
I never eat at commercial chains preferring the homespun independent owner restaurants and bars in my town. In chain restaurants there are two things to note: because of their heavy advertising budgets, they have to skim their food or service budgets to be profitable. I am of the opinion that restaurants should not be allowed to incorporate into chains because what suffers is their customer by way of the cost cutting need to stay competitive.
My family owned restaurants in Italy and later in America for a total of about 350 years and always they were loaded with organic goodness and were never fused into a series of identical clones/chains. They simply advertised each individual one as a stand alone. My advise, stay away from the chemical, modified starch, trans-fats, rubber food chains. find, in stead, good, healthy, foods making family owned restaurants.
And, apparently, his Lipitor is working!
(Especially Kosher pork fat.)
Ruby's sucks any how.
MMMmmm. Cracker Barrel!
My favorite dish is their peach french toast. I was actually doing business with them, they were going to sell my book in their store but now that's not happening until '09. Cracker Barrel RULES!