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Foodspotting - Yahoo News Search Results

7 travel apps for making sure your next road trip doesn't end in disaster

With spring in full swing, now is the perfect time to start planning for a road trip or two Road trips are all about enjoying the open highways and being surprised by what you find along the way to your destination. But that doesn't mean they can't be made better with a little planning. See also: 22 tips for navigating New York like a pro There are many apps that offer travel help — so many ...

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Posted on 27 April 2015


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Posted on 7 December 2013

Top Answers About Foodspotting on Quora

Top Answers About Foodspotting

Under what criteria should restaurants be reviewed?


Building off Sean's mention, Opentable seems to break restaurants down by food, service, and ambiance too. The Zagat Guide breaks restaurants into food, service, and decor. Michelin Guide seems to group service and ambiance into the forks and spoons for "comfort/luxury"
There's also a hidden one that both include which is "value"(by Zagat mentioning price and Michelin's Bibb Gourmand).

By and large, I'd agree with those 4 factors: Taste, Value, Service, and Ambiance/Decor/Music.

Lower end restaurants tend to benefit on value, while higher end benefit on service and ambiance. They represent whether you want to go out for a special occasion or just don't feel like cooking but want great food for a decent price.

See question on Quora

Posted on 14 November 2014

What are the best restaurants in Queens?

This is obviously impossible to answer. Best is subjective, but also it's a confusing thing because there are so many ethnic enclaves here. You can't really compare London Lennies with Phayul. Also, different situations have different 'best bets.' I would say all of the recommendations here are good, but none of them are right.

Instead of picking out a singular restaurant, I would recommend picking out a cuisine. For instance, you might want to try Filipino food; so you will go to Roosevelt/69th Street and go to the Phil-Am Mart, then browse the menus of restaurants down the block, view the turo-turo places (steam table places), see who's busy, and decide from there. Every single one of them is someone's favorite, no one's opinion is truer than your own.

Hard pressing myself to pick out a Best of any particular cuisine.... Maybe Dera in Jackson Heights is the best Pakistani. Everything else is highly debatable.

Or you can go by Michelin stars, which were recently given to Danny Browns, Casa Enrique, M Wells Steakhouse, and Zabb Elee. But that's like listening to your parents on who to hang out with.

See question on Quora

Posted on 7 November 2014

Under what criteria should restaurants be reviewed?

I believe that food should be the hero of the review. Quite often in my travels I have come across certain gems which are simply, small restaurants in shops inside a mall, or even side of a street. Then be it South-East Asia, Britain or Europe.

I think restaurant review criteria should solely depend upon the category of restaurant and price range. If one is reviewing a fine dining place, then food, service, ambiance, ease of reservation, at times even parking, distance from the city, convenience of public transport all the aspects should matter. However, if one is reviewing small restaurant, then food should be of primary importance. That's exactly the format I follow when I do restaurant reviews for my blog. What's more, is I have tested this format for my blog The Spice Rover (I have 400+ followers on my facebook page and blog) and the readers seem to like it.

I have personally seen quite a few food critics stick to this format too.

See question on Quora

Posted on 10 September 2013

How should OpenTable integrate Foodspotting?

I've had a long time to think about this since I predicted Foodspotting's acquisition by this exact type of entity about 10 months ago. There's two parts to a Foodspotting and OpenTable integration. There's the integration of food photos and there's the socialization of a traditional sales and infrastructure entity.

The first is Foodspotting's most valuable resource. With a couple million high quality food photos, Opentable can instantly create a "visual menu" for restaurants. While many restaurant review and related sites have focused on decor photos, there's an instant reaction for humans when they see food visuals. Think about how many times your mouth has watered at a picture of a great dish, or a commercial slowly panning on a juicy burger. In fact many of you just read the phrase juicy burger, pictured it in your head, and said mmmm.

To increase reservation conversion, OpenTable would further integrate Foodspotting's photos into each restaurant. I first did the same thing when I partnered Foodspotting with Zagat about 3 years ago to much success. People want to see dish photos. If the food looks appetizing, you'll want to go. In fact, OpenTable recently piloted this same type of integration last year with Foodspotting so I expect them to expand upon it, optimize for the most popular food photos, A/B test on which photos and which types of foods cause people to commit to a reservation at a higher rate, etc.

The second is making OpenTable more social. While OpenTable has had a solid amount of content around reviews, it looks like the result of an exit poll rather than a social survey. There's tremendous room for growth and improvement there and I expect Alexa Andrzejewski to bring her UI chops to OpenTable and really improve aspects of their site and apps way beyond just the integration of food photography. Expect to see full user profiles, guides, and other visual and social mechanisms to make OpenTable more welcoming.

Remember, OpenTable is a utility that has succeeded because of hard work around infrastructure and sales, not because people feel emotionally connected to it. What if you could take a sales and infrastructure machine and humanize it? Normally, that's not that simple. But given that this is the food industry, there is an opportunity to do that from a consumer standpoint. That's the possibility of Foodspotting and OpenTable.

See question on Quora

Posted on 1 February 2013

What is Foodspotting's business model?

Those experiments take a couple of different forms. One ofthem, a partnership with deals startup Scoutmob, shows upwhenever you open Foodspotting's mobile app. The app presents alineup of food recommendations in your neighborhood (Foodspottingusers post pictures and reviews of different dishes), but the secondspot is reserved for a deal from Scoutmob (say, 50 percent off on a hamburger at a nearby restaurant).

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Posted on 21 September 2012

What is a stupid-simple way of tracking eating habits?

I'm all for simple good journaling. Use google to find calories not on a package and just set a target. I find apps end up sucking up time since you have to search and input everything. We eat a lot of the same foods so you'll quickly see you don't have to look everything up. I use a private tumblr so I can always have access but a good ol' notepad will do it too.

See question on Quora

Posted on 28 August 2012

What is a stupid-simple way of tracking eating habits?

Fat-Secret is also good :

It's actually targeted as a calorie counting app but has some great features around food tracking. In some cases barcode scanning works so you can pull off data about your food sourced directly from the producer, however the simpler way to do it is to just input it manually. Simple because after about 2 weeks of usage it picks up your trends and you just select "recently eaten meals" or variants of that meal and input it that way. It does however require a little work when you start and when you decide to eat out or something.

It can the export csv file with all your data there including nutritional information for each day, meal and aggregates for the month.

See question on Quora

Posted on 28 August 2012

What is a stupid-simple way of tracking eating habits?

I am a big proponent of using tools IF they will motivate you and assist you in sticking with a sound nutritional strategy.  (not a diet)  Also, it is important to find the right tool that suits your nature and is something you will embrace.  If tracking is a chore and you don't find some inherent benefit, you simply will not continue to use the tool.

I never tell my clients they must food journal, I only suggest.

The highest rated Smart Phone App is loseit and they have a web site to match.  It's stupid proof, I should now I used it.  Also, myfitnesspal is good as well and Weight Watchers are a great program too.

Awareness, education and knowledge are the essential tools you need to stay on track, how you them is an individual choice.

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Posted on 21 August 2012

What is a stupid-simple way of tracking eating habits?

You could exclusively follow the diet plans my website spits out:

Then there's no tracking to do in the first place! It started out as a personal project from not wanting to think about what to eat - simply tracking what you eat gets messy if you're trying to hit specific macronutrient targets. I do eat unplanned things every now and then, in which case you can drag what you did eat into the meal plan, lock it in place, and then hit generate to let the website "autocomplete" your meal plan and stay within your nutrition goals.

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Posted on 21 August 2012

What is a stupid-simple way of tracking eating habits?

You can use an app as mentioned above but if you're looking for "stupid simple" I suggest taking a pic of everything you eat and drink with your phone. I found it more powerful than tracking the numbers especially because I'm a visual person. Even better, use Instagram which will shame you because you may think twice about eating something like Taco Bell and announcing it to the world.

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Posted on 21 August 2012

What is a stupid-simple way of tracking eating habits?

Download the myfitnesspal app. SO simple. Tracks your calories, fats, carbs, proteins, vitamins. It's got every food imaginable and it's got a barcode scanner to instantly find a food which is so easy.

Try eating your normal fare for a week but track it all and then review what you find. Just the act of tracking encourages some people to eat healthier.

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Posted on 21 August 2012

Under what criteria should restaurants be reviewed?

I quite like the Harden's guide three rating approach of food, service, ambience, as this provides a good overview of the basic performance criteria of a restaurant.  The Harden brothers produce a great guide (and website ), and they produce detailed reviews (esp. in London) using these criteria.

When trying to strike a better balance between simplicity, but while still trying to capture a reasonable amount of information, I chose product and ambience as the two criteria that I have adopted on my review site Eight Spots ( ).  In this case, product is designed to capture the sum total of what the restaurant produces and delivers to you (i.e. food and service).

See question on Quora

Posted on 12 July 2012

What are the best restaurants in Queens?

I was asked to answer this, but I have limited experience with restaurants in Queens outside of Flushing. 

I'm a big fan of Canton Gourmet in Flushing.  The house special garlic crab is excellent here.  The lamb chops and short ribs are also delicious.  It is next door to Nanjing Xiao Long Bao, so if you're still hungry you can stop over for some wonderful soup dumplings.

My other recommendation is Taste Good in Elmhurst.  It is a tiny malaysian/indonesian restaurant sandwiched between a couple asian grocery stores.  Amazing laska, satays, beef rendang and sizzling bean curd.

See question on Quora

Posted on 24 February 2012

What are the best restaurants in Queens?

Here are a few...

● Trattoria L'incontro 21-76 31st St. (at Ditmars Blvd,) in
Astoria 718-721-3532.

Their signature dish, Mezza Luna Ravioli,
which is pasta stuffed with Mascarpone cheese and pesto, served with an
asparagus, brandy and walnut sauce. It's best to call for reservations.

● El Viejo Yayo  97-12 101st Avenue in Ozone Park 718-322-3920

Great Dominican food. I've had Breakfast there, I've had Lunch there, and I've had Dinner there, without ever being disappointed.

● Aunt Bella's 6402 Fresh Pond Road at Grove Street, in Ridgewood 718-417-5100.

 family-run Italian restaurant where the food is delicious, the space is
 cozy, the service is wonderful and the price is always affordable.
Can't beat that. I've eaten there often since it's near where I work.

See question on Quora

Posted on 15 February 2012

Why isn't Foodspotting more social?

We will notify you when others act on your activity (great shot/great find/comment, etc.) and you can check out friends' activity from the following tab. While we've seen a few services push notifications whenever friends share content with you directly (like Google+ and Path), it seems like with Foodspotting, it would quickly get too intrusive and overwhelming. We want to make sure we're creating a great experience for people. But if this is something a lot of people would be interested in, we'd consider making it an option!

See question on Quora

Posted on 4 December 2011

What is the source of the Foodspotting stated statistic that "130 million people eat out every day" in the USA?

We got the number from the National Restaurant Association's 2010 Fact Sheet ( which states that "On a typical day in America in 2010, more than 130 million people will be foodservice patrons."

We of course don't consider all 130 million of those people to be potential Foodspotting users, as people "patronize food services" for many reasons and on many occasions -- as Jonas pointed out, there are many habitual fast food eaters in there, and people probably frequently eat lunch (or other meals) at the same places every day.

The target user of Foodspotting is someone looking for something new or interesting to try, and I'd like to know more about how many occasions like that there are daily!

P.S. Another interesting stat in the fact sheet is that 53% of people said they'd be more likely to patronize a place with a loyalty program, validating the market for all of those loyalty-related apps out there people are pursuing these days.

See question on Quora

Posted on 18 February 2011

Is anyone from Quora using Foodspotting? Why?

I love Foodspotting and began using it to find places to eat when traveling on business. Has worked like a charm in Bellevue, Mountain View, Palo Alto and Napa.

Because I live in Alaska, I try to use Foodspotting when I'm in Alaska cities to help create a base of images and quick food reviews for others to find as I did early on with Foursquare, GoWalla and Whrrl. I am also doing that with Instagram.

Where there is less adoption of these location-based apps, there is less usefulness in terms of discovery but endless enjoyment in terms of contributing to them.

P.S. I live in a community with only 2 restaurants, but I use these apps here (at the crossroads of the Alaska Highway and Tok Cutoff) to provide useful information for tourists who are here in the summertime (over 260,000 pass through here each summer). You can expect some Foodspotting entries from me from these rural parts soon!

I'm at

See question on Quora

Posted on 6 February 2011

What is the source of the Foodspotting stated statistic that "130 million people eat out every day" in the USA?

This number has been tossed around a lot, lately, varying in the tenth of millions but always around that ballpark. It is combining a lot of statistics. "Eating out" includes, in this, people who buy a burger at McDonalds on their way home or those who purchase a donut and a coffee at their favorite cafe - if it's losely classified as "food service" it's counted.

Consider this, McDonalds alone claims it sells food to 65 million people every day. This number is likely skewed since McD counts its sales and then divides it through the "recommended daily intake". So, someone ordering a cheeseburger, fries, a BigMac, and a ten-piece (and we ALL know someone who does that), counts as two or three diners.

Yum (Toxic Hell, Pizza Hut, Long John, and others) claims 21M diners every day. They're doing the same math as McDonalds. Brinker (Chili's, Maccaroni Grill, Maccianos) does 2m a day, and that's a smaller brand than, say, Applebees.

Now, let's face it - for every person like you and me who cook at home, there's someone who eats breakfast at QT, lunch at McDonalds, and dinner at Chili's. Every day. And that person, given the "recommended daily intake" is much less than what that guy or gal gets at McD, likely counts as five :) - more about the fact sheet, the origin of this number, and why you shouldn't trust the NRA or anyone quoting them.

See question on Quora

Posted on 2 February 2011

What is the source of the Foodspotting stated statistic that "130 million people eat out every day" in the USA?

The number sounds right to me.  There are three meals, so it is likely that 40% of us are eating one of those outside of the home.  The statistics vary from different sources, but the National Restaurant Association in 2009 claimed that 49% of a US household's food budget is spent dining out.  This is up from 25% in 1955.

Here is an interesting chart (see below) from another article reporting on the growth in restaurant meals.  NOTE:  The below article does not refer to source data.


See question on Quora

Posted on 19 January 2011

What is Foodspotting's business model?

Right now the service monetizes through advertising, through sponsored content and sponsored competitions. Andrzejewski wants to further this and become a distribution channel, not just for already existing brand partnerships like Zagat, The Travel Channel, Thrillist and Tasting Table but for small businesses weary of the influx of daily deals.

Source :

See question on Quora

Posted on 10 January 2011

Is anyone from Quora using Foodspotting? Why?

I use it and i love it from the first moment. And it was just the alpha version I've started with. But it's so easy to handle and made with love for food. I like and I will use it more when I'll get my new iPhone.
Searching for food around me is so easy and useful because I've quit my old job and my old area for going to lunch. Now I can discover a new hood and new food. ;)

See question on Quora

Posted on 7 January 2011

Is anyone from Quora using Foodspotting? Why?

Foodspotting is one of my favorite new LBS/food discovery apps for a number of reasons. From my experience...

1) it is stupid easy to use and understand (consuming/contributing content through its friendly, attractive interface is fun and simple)
2) it taps into user impulse in a smart, high impact way, by first grabbing attention through tantalizing photos of mouthwatering dishes
3) it minimizes the time and hassle of picking where to eat, especially amongst indecisive friends who may debate several options and scroll through countless other reviews and review sites in order to provide justification for their suggestions
4) 9 out of 10 times I have tried a restaurant as found via Foodspotting, the dish ordered came out exactly as visually promised (and was delicious too, I might add!)

I also like that the "check-ins", using the term broadly as in this instance a check-in would constitute a photo of a dish one ordered, are a) literal, b) implicit, and c) helpful - these images have a promotional and informational purpose versus just knowing somebody popped into a venue for whatever reason. I am curious if and how Foodspotting will go social.

I agree implementation could be better - in addition to Facebook connect, adding other review site content would be helpful*, as well as special offers and deals. I'd love to see integration with Yelp and OpenTable if possible.

*I realize this somewhat conflicts with 3) but access to additional review content would help validate choices while providing critical information such as hours of operation, tips, parking, etc.

See question on Quora

Posted on 26 August 2010

Is anyone from Quora using Foodspotting? Why?

Foodspotting is a neat visual app that I'm excited to see really catch on. I recently joined and have been spotting foods in Brooklyn, NY, where I live and work. My favorite feature on Foodspotting is the ability to browse the many photos of nearby foods. Visually seeing local dishes inspires me to get out and explore new restaurants and meals in my area. I'd love to see more content on there — soon enough, since every time I fire it up, I notice new spottings. Good stuff!

See question on Quora

Posted on 12 August 2010 search results

Where are the best BUFFALO/HOT wings in Vienna?

I've been living in Vienna for about a year now and I still haven't found a single decent buffalo/hot wing. Just for those who don't know, something like this:

I've tried many places in Vienna including: 1516, Flannegan's, Champion's Sports Bar. Generally what I get is something like this:

Any fellow wings fans have any real recommendations?

submitted by cantgetno197 to wien
[link] [28 comments]

Posted on 29 June 2015

What local food does your country/state/province have?

Recently I've been craving some Zombie Burger, which is a local burger joint on the hipster side of Des Moines that is know for outrageous creations such as the Walking Ched, Undead Elvis, the George Remero's Pitsburrger, and their own take on Poutine. So I was wondering if the PLounge has any local food restaurants with crazy or notable creations or dishes.

So any outstanding foods or favorite places to eat?

submitted by DemonRolo to MLPLounge
[link] [149 comments]

Posted on 25 March 2015

Best Burger In Tacoma (Extended Area, As Well)

When I moved here, I was told stories of good food. When I got here, you suggested some places. And when you "all" said Parkway Tavern, my wife and I went.

Nope. Not the best burgers in town. It was 5/10, and the bartender even noted that our burgers last night were pretty much exactly how they always are.

Now call be a burger snob, but coming from Pittsburgh, my expectations are very, very high. Our leading competitor is Fatheads in Pittsburgh, PA. Their burgers are handmade with love and deliciousness.

So.... Round two! Where is the BEST burger in town?!

EDIT 1: "Best" is not related to health. We're talking quality and taste, nothing more.

submitted by tehraven to Tacoma
[link] [96 comments]

Posted on 16 March 2015

Cream Cheese Hollandaise Sauce?

Has anyone made a cream cheese holandaise sauce? I'm trying to recreate an eggs Benedict from Snooze in Denver called the Bella Bella Benny, here's some pictures if that helps.

Here is the description from the menu as well: " Thin slices of prosciutto, Taleggio cheese, and perfectly poached eggs on toasted ciabatta, topped with cream cheese hollandaise, balsamic glaze and arugula. Ciao Bella!"

pic 1

pic 2


submitted by brrntoast to AskCulinary
[link] [8 comments]

Posted on 6 February 2015

First attempt at cornbread, still missing something

My cornbread:

Images with and without flash

I prefer my cornbread to be sweet which it is but it is still missing something. It came out almost looking the way I want it but the inside still tasted a bit bland. I am trying to get it to taste like this cornbread I had at a restaurant called Wildwood BBQ in NYC which is now closed.

Here's another image of the cornbread that was at Wildwood:

Theirs was outstanding, trying to duplicate it but unsuccessful so far. Any insight would be greatly appreciated.

Here was my recipe:

Dry ingredients:

1 1/2 cups all purpose flour

3/4 cup Indian Head stone ground yellow cornmeal

1 cup granulated white sugar

1 tablespoon baking powder

Wet ingredients:

1 cup 2% milk

2 eggs

1/2 cup melted butter (butter was salted so I did not add extra salt)

1/3 cup vegetable oil

1/3 cup honey

Preheated cast iron skillet with vegetable oil coated in skillet. Batter sizzled as soon as it was poured into skillet. Baked at about 400 degrees for approximately 25 minutes.

What am I missing?

submitted by ajsgolf to recipes
[link] [19 comments]

Posted on 17 November 2014

Need a cornbread recipe

There was a restaurant in NYC called Wildwood BBQ which has now closed but they had, what I considered to be, the best cornbread in the world. I prefer it to be sweet and it was outstanding, nice and crispy, cooked just right. It was prepared in a cast iron skillet. I think they used honey but not 100% sure. I've done everything I can to try to obtain that recipe but have not been successful as of yet. Does anyone know anyone who may have worked there or have insight about that restaurant? I know Lou Elrose was the pit master and I've tried reaching out to him but have been unsuccessful. I've tried numerous times to duplicate this recipe but have failed so far. Here's a link to an image of it: Any suggestions/advice/recommendations would be extremely appreciated.

submitted by ajsgolf to recipes
[link] [42 comments]

Posted on 14 November 2014

The best frituurs/friteries in Belgium: a list by r/Belgium

Introduction and a bit of history

The frituur or friterie is a phenomenon unique for Belgium (and the northern regions of France and the southern regions of The Netherland, but that's because they are close to the border). It's a place owned by a local where you can buy fries and other snacks. It's not owned by a chain. The local culture of frituur/friteries is one of the main reason why McDonald's isn't that popular in Belgium. Every village know has a churche, pub and frituur.

The tradition of frituurs is about as old as Belgium itself. The first one was in Antwerp according to some sources in 1842. Now there are about 5000 frituurs/friteries in Belgium, which is one for every 2500 Belgians.

your typical Belgian has one favourite Frituur/friterie to which he stays loyal. The owner knows his costumers like most pub owners know the regulars. When a Belgian moves, he encounters a great deal of stress when looking for a new frituur/friterie. Discussions about which place has the best fries are often very emotional, because it hits the very core of our national identity.

don't take this too serious.

How to order

The menu of a frituur/friterie is roughly the same, although differences occur. Some of them have local specialities like a homemade sauce like tartaar. Important to notice is that Belgians don't go to a frituur/friterie for culinary expeditions. Most of them order the very same thing every time. It's not a restaurant as well: don't expect a waiter that brings your order.

Step by step

  1. You enter the frituur and walk to the counter. Take a look at the menu above your head (the red thing). It's a list of what you can order here with the price next to it. If there's a line you should try and decide what you want whilst waiting in line. You pay after making your order. Sauce is not included in the price and should be ordered separately. Mayonaise and ketchup are popular, but for the more adventurous eater there are options as well.

  2. When you made your choice and the friturist is listening, you can tell him what you want in no particular order. He or she might ask extra questions, like Mag ter zout ip de frietjes or moet 't curry of tomaat zijn or ist om mee te pakken. Ask a local friend to translate if you don't understand their language. They often speak with a heavy accent. (Source: Come from West Flanders, tried to order fries in Leuven)

  3. Now you can take a seat. Often you can take your own drink out of the refrigerator. Some frituurs/friteries don't have a place to sit and are take-away only. If you're comfortable enough, you might do some small talk. They are often well aware of what's happening in the neighbourhood because everyone visits a frituur/friterie once in a while; rich or poor.

  4. When your order is ready, they might bring it to your table, but when it's busy, they might just shout some key elements of your order so you know yours is ready. Bicky met een cola light for instance. Get up to the counter and take your meal. Enjoy it.

  5. After your meal it's often expected to clean your table yourself.

To the essence of this post

I'm sorry for the long introduction, but let's go to the essential plan behind this post.

have you ever encountered the situation that you're in strange regions, that you are hungry for some fries but don't know which frituur/friterie? Here's your solution!

If everyone on /r/belgium lists up which frituur/friterie (s)he likes and what some local specialities are, we could build an extensive list. So that no one should ever have to deal with the stressful situation of what frituur/friterie to choose.

I shall make top level answers with every province and Brussels to keep this organized. Answer underneath in the right province. This is the best way to support your local frituur/friterie.

How to respond

  • Name of the village where it's located

  • name of the frituur/friterie

  • why is it good? What should we order there? Is the owner friendly? Additional information?

submitted by Knoflookperser to belgium
[link] [131 comments]

Posted on 12 August 2014

online store/eatery reviews

(Firstly apologies for any formatting issues - I'm typing on my phone)

Every so often I will review a food establishment on Urbanspoon, Foodspotting, even on Facebook. These reviews are both positive and negative depending on my experience. I try to be as objective as possible. If it is a poor experience I will try and highlight some positives.

Fast forward to today. I went to a cafe that won best new cafe for my city for 2013. I ordered my meal and was left underwhelmed. I proceeded to Facebook and Foodspotting it with both negative and positives that I experienced.

This evening while checking my Facebook feed I noticed the page of the cafe complaining about negative social media reviews posted 30mins ago. I'm always of the opinion that negatives and positives should be reported to ensure any future patrons can see all views. Much like what a restaurant critic does.

So TFTC, what is your stance on the use of social media to review businesses (especially when done in a balanced way). Should businesses become all precious about it? Or should they take it as constructive criticism and aim to improve?

submitted by m1ssT to TalesFromTheCustomer
[link] [7 comments]

Posted on 8 October 2013

Mountainous mountain climbers.

I am currently packing a bag to go climb Kili, and in doing so have been reminded of a FPS that I experienced, but did not recognise in my pre-Reddit state. I'll try keep it short and sweet, so as not to turn it into a fat people hate story.

Be me last year (18, at the time, 5"3 and mid-relapse skinny)

Be climbing a big mountain in Africa with a group of people I've never met before.

MFW I meet them at the airport and only two look able to climb mountains.

MFW the others look like mountains.

Try not to judge, maybe they're all really strong and good climbers with a bit of weight. It happens.

fly to Africa. fuckyeahgonnabethebestexperienceofmylife.gif

After flight, take 2 hour coach to village, then 40 minute walk uphill to gite.

MFW we have to stop 3 times for one girl, (5"8, 300lbs, S) in 40 minutes.

We're supposed to be climbing a 4,167m mountain.

Spoiler alert; She's not going to make it.

She bitches about the food non-stop. The food is incredible.

"I only eat chicken and chips"

We stumble up the hill; average day of walking takes 30% longer than it ought to.

S moans about knees. Z moans about heat. S2 moans about feet. N moans about not stopping enough.

Reach base camp, tomorrow we summit! FUCKYEAH.

Out of the 8 kids on the trip, 5 decided to stay at base camp rather than attempt the summit.

MFW you've paid to NOT summit the mountain.

Summit day, me, Tall Guy and Dopey wake up super early to climb


Without other members of the team, climbing is suddenly very speedy.

What ought to have been a 9 hour round trip took 5.

We made it.

We stumble back down the mountain and spend a day in Marrakech.

S spends entire day guzzling this Fanta, with about 8x the sugar of normal.

Tastes like orange scented beetus syrup.

Admits that she didn't read anything about the trip; had no idea it was a summit trek. Thought it was safari.

I have no face.

And now I'm going to go and climb a mountain with people who are actually prepared to do so! I cannot wait to come home to pages and pages of yummy blue beetus!

submitted by EATthrowaway to fatpeoplestories
[link] [24 comments]

Posted on 21 June 2013

Getting a nice thick breading on tofu, like catfish.

A favorite restaurant in the area has a "southern fried tofu" that is a vegan version. Think corn meal breaded catfish. I've found that I can do this with cajun seasoning, egg in milk, flour, and cornmeal (edit: a non vegan version, though I would be interested in a vegan one), however I can never get a good thick ultra crispy crust. It gets on there for sure, but it's very cube like, and it is crispy, but not as much as the restauraunt. Is this because I don't use a legit deep frier? How do I get it on the tofu better? Here is a picture for reference:

You are the best.

Edit: Thanks for all your comments. See sentence above.

submitted by moshtrocity to AskCulinary
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Posted on 9 June 2013