h a l f b a k e r yPoint of hors d'oevre
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What if a resteraunt has reuse components on menus instead of complet food items? In that case we select these components and ask the waiter to make a dish out of these readymade components. and we end up tasting our own customizable and personalized menu..!!
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Annotation:
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Like pizza, sandwiches and ice cream? |
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Mongolian Barbecue: salad bar meets
stir fry. You pick your items, hand
them over, and they get cooked. |
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Mixing and matching elements of different dishes is called "substitution" in the restaurant business, and most allow it, though some will charge extra. |
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Alternatively, dine at one of those many fine restaurants where each item is listed separately in the first place. Nothing new here. [marked-for-deletion] consumer advice, methinks. |
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I'll take carbon, hydrogen, oxygen, nitrogen, a bit of sodium, some chlorine, and a smattering of potassium and iron, thanks. |
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I'll have the pork, pound cake, and ketchup. And it better be good. |
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I disagree with the MFD call on this idea. By "components" I am assuming the author is not referring to stand-alone ingredients such as a Mongolian BBQ offers but sub-assemblies of entrees. |
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I think the idea substantially different from substitution primarily because the components are designed with the intent of being mixed and matched and are listed as such on a menu. |
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