Heavens, no!
In the scheme of things, though, you have to admit it’s a pretty small problem. First, only people who live in or visit Toronto are potential “victims” of the crime. Of that pool, only those with a certain income level are potential “victims.” Of that pool, only those who enter the doors of the Inter Continental are potential “victims.” Of those, only those who enter Azure.
Sure, it’s a problem and it should be fixed. Big problem? Nope.
Well yeah, but that’s already obvious. [quote=“Malarkey, post:62, topic:72682”]
First, only people who live in or visit Toronto are potential “victims” of the crime. Of that pool, only those with a certain income level are potential “victims.” Of that pool, only those who enter the doors of the Inter Continental are potential “victims.” Of those, only those who enter Azure.
[/quote]
Thanks so much for ignoring what I said above about lower-scale restaurants (and implicitly, poorer victims). I do so love having my words ignored.
Give it a rest, Millie! I surrender already. I’m digging out from snowmageddon and don’t have any more time to play with you today.
seafood roulette
Well, I can see that you’ve already been shoveling something, I’ll grant you that. 
Couple years back in China, I went with colleagues to a sandwich restaurant with a donkey for a mascot. I ordered a sandwich. Pretty tasty.
I saw my boss, who is Chinese, later that afternoon. He asked how lunch was. I said I had a nice donkey sandwich. He said “Naw. It was probably horse. Cheaper.”
Better a burger than a Haggis.
hay, it’s Robbie Burns night tonight. Haggis will be had, neeps and tatties will be adored, and pipes will play.
Fair fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
Aboon them a’ yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o’a grace
As lang’s my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin was help to mend a mill
In time o’need,
While thro’ your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An’ cut you up wi’ ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin’, rich!
Then, horn for horn, they stretch an’ strive:
Deil tak the hindmost! on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit! hums.
Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad make her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
Poor devil! see him owre his trash,
As feckles as wither’d rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro’ blody flood or field to dash,
O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll mak it whissle;
An’ legs an’ arms, an’ hands will sned,
Like taps o’ trissle.
Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o’ fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer
Gie her a haggis!
yeah, but a gold-leafed “Wagyu” haggis?
(it really does kinda defeat the point of haggis, doesn’t it :D)
Having tried both meats, donkey is definitely better (and horse isn’t bad, either).
Reminds me of European Vacation. There is a scene where they show the kitchen of the fancy expensive restaurant the Grisowlds are dining at just microwaving TV dinners and putting them on a plate in a fancy pattern.
So, when you say something tastes like ass, you know what you’re talking about?
As I think that suppliers would be more likely to have the time and the inclination to fake stuff, yeah, I guess. I don’t think it pencils out on the individual outlet level… mostly… probably.
I was more concerned with aesthetics. When I hear of boned and cleaned in my mind I imagine individual cryovaced portions, yetch.
I feel like I just watched a steak go from strapping adolescence through to death and cremation :’(
Oh, I think the Gravy Train is just starting… literally.
Try our artisan crafted Con Carne de Res y Tocino!
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