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Topic: Stirring the Pot

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FearlessF

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Re: Stirring the Pot
« Reply #196 on: October 03, 2018, 11:44:46 PM »
yup, decades ago I did CAD drafting work for the upscale architect/custom home builder in the area.

everything would go pretty smoothly until we hit the kitchen, then the budget blew up!
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MrNubbz

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Re: Stirring the Pot
« Reply #197 on: October 03, 2018, 11:58:20 PM »
Quote from: FearlessF on October 03, 2018, 10:35:05 PM
$800K would take care of quite a few restaurant tabs serving fine beef and seafood

I'd also make a generous donation to Utee's glorious tailgate if he was still hosting.

Be fun to purchase the groceries, and beverages then we could camp in Utee's backyard while he works his magic
Then someone would get drunk get injured or pee in 94's pool then you'd get sued for 800k and I'd have to hitch hike back to NE Ohio - just forget I ever mentioned it.Come to think about it you owe me some beef short ribs just for the traumatising thoughts
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Brutus Buckeye

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Re: Stirring the Pot
« Reply #198 on: October 04, 2018, 06:35:50 AM »
Not sure what region calls a sub sandwich a "torpedo." But that's my favorite term for a sub sandwich.
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MrNubbz

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Re: Stirring the Pot
« Reply #199 on: October 04, 2018, 07:50:48 AM »
Maybe that's a slider version of the Sub.Think it was the Travel Chanel that did a segment on the Submarine/Hero/Grinder Sandwich.One of the stories had it that in the Naval Yard in Groton Connecticut where the US Submarines were being constructed,the work crews were going 24/7 for much of the war.Guys didn't have a lot of time to fetch grub so the nearby eateries would make sandwiches out small loafs of bread that would tide them over during long shifts.Sounded legit
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Riffraft

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Re: Stirring the Pot
« Reply #200 on: October 04, 2018, 10:28:43 AM »
Quote from: Cincydawg on October 03, 2018, 05:52:20 PM
I "got used" to Cincy Chili, mainly by thinking it isn't chili, but a kind of weird spaghetti.  With a lot of cheese.  And onions.
I still made my own fairly routinely at home, "real chili", or the best I could make, usually with ground beef, onion, diced tomatoes, etc.  I had a friend who freeze dried chili powder each year with about 20% garlic I found it good stuff, variable year over year, but good.
For some reason, I really like onion.  Cincy chili has a lot of uncooked onion in it, as a rule.  Blue Ash Chili had 6-ways which included fried jalapenoes and I get that, no bean.  Which was a 5 way of course.
New Yorkers think a hero is some kind of weird sandwich.

Haven't lived in cincinnati for 5 years. I miss Cincy Chili. My sister makes it out here from time to time and she will have me over, but it isn't quite the same. I always have a 5-way. I usually went to Gold Star, but if I had know about the fried jalapenos I would have added that.
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FearlessF

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Re: Stirring the Pot
« Reply #201 on: October 04, 2018, 10:33:24 AM »
Quote from: MrNubbz on October 03, 2018, 11:58:20 PM
Then someone would get drunk get injured or pee in 94's pool then you'd get sued for 800k and I'd have to hitch hike back to NE Ohio - just forget I ever mentioned it.Come to think about it you owe me some beef short ribs just for the traumatising thoughts
If we ever get together we could go whole hog and try to find some long ribs of beef.

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Brutus Buckeye

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Re: Stirring the Pot
« Reply #202 on: October 04, 2018, 10:37:55 AM »
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Cincydawg

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Re: Stirring the Pot
« Reply #203 on: October 04, 2018, 11:40:32 AM »
The $800 K kitchen redo was rather "impressive", but the kitchen was over 1,000 sq ft he said.  Some woman wanted it of course and money was not a consideration.  I gather the house was in the $3-5 million range, plus.  There are some places in the ATL with eye popping houses of course.

This place builds their own cabinets, and the cost of custom is higher than the cost of stuff from Lowe's of course.  I didn't get a good detailed look at the kitchen or the magazine it was in, but I saw large SubZero fridges.

And I agree you could hire a chef to cook for you for quite a few years.  I suspect a kitchen like that is more of a trophy than anything functional.  Obviously, a lot of us here cook, and would enjoy a nice kitchen, but I'm sure $30-50K would do it for us, and then some.

But we're functional.
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Cincydawg

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Re: Stirring the Pot
« Reply #204 on: October 04, 2018, 11:42:26 AM »
Blue Ash Chili used to be owned by this Greek couple who never smiled, but their servers were good.  They had menus that were 10 years old or more, which meant their prices never updated.  I remember a 5-way for $2.20 in like 1997 or so, and I'd take my kids there fairly often.

My son would order an 8-way and the girls would get two double deckers, and he would eat 2 4 ways and half of their sandwiches and then want desert.

He lost a bit of weight at the French beach resort in South Carolina.
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Brutus Buckeye

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Re: Stirring the Pot
« Reply #205 on: October 04, 2018, 11:57:20 AM »
What's on an 8-way? 
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FearlessF

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Re: Stirring the Pot
« Reply #206 on: October 04, 2018, 12:19:21 PM »
Quote from: Cincydawg on October 04, 2018, 11:40:32 AM
The $800 K kitchen redo was rather "impressive", but the kitchen was over 1,000 sq ft he said.  
the size of my entire house
of course my entire house cost $44K back in 1989, it's worth about $120K today
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Cincydawg

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Re: Stirring the Pot
« Reply #207 on: October 04, 2018, 03:09:49 PM »
Quote from: Brutus Buckeye on October 04, 2018, 11:57:20 AM
What's on an 8-way?
It's a four way twice.  
I'm just stirring the pot here.
I'm kinda hungry.  The wife bought some salad at Kroger with raw fish in it for lunch.  Yuck.
I feel the need for beef.  It's what's for dinner.
Might go to the faux Mexican place, or the faux Vietnamese soup place.
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Brutus Buckeye

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Re: Stirring the Pot
« Reply #208 on: October 04, 2018, 03:15:20 PM »
I've never braved the Cincy Chili on the spaghetti. 

The coneys are okay; albeit with plenty of room for improvement. 
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MrNubbz

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Re: Stirring the Pot
« Reply #209 on: October 04, 2018, 03:17:17 PM »
Quote from: FearlessF on October 04, 2018, 10:33:24 AM
If we ever get together we could go whole hog and try to find some long ribs of beef.


Sad,really I'm looking at that with all the desire of Barbi Benton back in the day
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