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Reply to "How to identify great tasting items on a restaurant menu"
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[quote=Anonymous][quote=Anonymous] I avoid all fish dishes unless I have confidently done my homework. Also, I keep to dishes that [b]look like they have enough fat to be satisfying and flavorful[/b]- like maybe the chicken will be dry, but I’ll order the garlic mashed potatoes which can provide consolation for a mediocre main. My favorite is just to order appealing sides, e.g.: steamed artichoke, caesar salad, calamari appetizer ordered so they come all at once and then dessert.[/quote] This is a good tip — seldom are short ribs or lamb shanks too dry — they often improve by sitting around for hours, whereas chicken, not so much. If it’s prime rib night, you can’t go wrong with ….[/quote]
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