"Ken Fortenberry" wrote in message
gy.com...
Wolfgang wrote:
...
Myself, I've had more superb meals in the basements of southern Baptist
churches than in four star restaurants....

That is doubtless because you've eaten more meals in church basements
than in four star restaurants.

Actually, it's only in part because I've eaten more meals in church
basements than I have in four star restaurants. I've had fine meals and
utter crap in both. Meanwhile, if you want to pretend that you don't get
the point, that's o.k. Then again, I suppose we have to deal with the very
real possibility that a self professed elitist given to stupid and erroneous
pronouncements about what bruschetta is and ain't (based, presumably, on his
experiences at the local Olive Garden), and who doesn't understand the
distinction between "elite" and "elitist", really doesn't get the
point......and that's o.k., too.

There are only 180 four and five star
restaurants in the United States, none whatsoever in Wisconsin,

Depends on who you ask.

and
if you don't find the fare in any one of them better than that in a
church basement you wouldn't know a superb meal from cheese curd.

I've had many a fine dish based on cheese curds, hominy, peanut butter,
tripe, plain flour dumplings, and any number of humble ingredients that
doubtless fail to live up to your pretensions but nevertheless, somehow,
find their way onto inumerable exquisite menus. I sometimes find the fare
in a good restaurant better than that in a church basement and sometimes it
works the other way around. It varies considerably from place to place,
time to time, and item to item. I have never yet found a restaurant with a
chicken fried steak anywhere near as good as that I had in many homes and
church basements in north Georgia. And I have never yet found, anywhere,
rouladen as good as my mother used to make. Fresh (that is to say, dipped
from the vat while you watch) cheese curds from Mullens cheese factory in
Knowlton, WI are an incomparable delight. Granted, cheese curds are an
acquired taste but then, what ain't? So, it really isn't a matter of making
a distinction between fine food and cheese curds. Good chefs all over the
world have embraced such humble fare and made it their own. You ever had a
thought you could call your own?

FYI, here's the 2004 list of four and five restaurants in the US.

http://www.hotel-online.com/News/PR2...lFiveStar.html

Interesting. We all get through life in our own unique ways. If you want
to let an oil company decide what you like to eat, that's fine with me.
Hm.....perhaps they'd be willing to run the country for you too.

Wolfgang