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September 5, 2009

The Comment of the Week

As much as I try to use this feature to raise Dining@Large to a loftier level of discourse, you just knew I had to make the following the Comment of the Week. EL

Welcome to the Waddle Inn where we deep fry everything. Where shortening refers to what we do to your life, lard is just the first half of your nickname and there's more recycled oil than you'll find at JiffyLube. Nothing like a dinner of deep fried filet mignon, deep fried mashed potatos (French fries are so ordinaire) and deep fried spinach, preceded, of course, by a deep fried iceberg lettuce salad (sprinkled with deep fried feta cheese.) The coup de grace, of course, before they call the paramedics, is a double order of those delicious deep fried oreos. Cocktail before dinner? A maragarita with a martini chaser? Splendid choice, Monsieur. Here at the Waddle Inn, even our customers get fried.

Posted by: Michael A. Gray | September 4, 2009 12:00 PM

Posted by Elizabeth Large at 7:49 PM | | Comments (7)


I loved it MAG. You've got a way with words.

Congrats MAG, Good one...

Yup, I laughed out loud the first time, and just now on the re-read. MAG, you da man!

The comment's not great merely because its clever, pointed, humorous, but also (and more importantly, I think) because it introduces the concepts of deep-fried filet mignon and deep-fried mashed potatoes.
Be still my heart!
MAG, Thank you.

Kudos. Well deserved and worth reading a second and third time.

"deep fried mashed potatoes" made with sour cream and loads of butter. Paula Dean will probably feature this on her show. It does sound good.

The best part is the maragarita with a martini chaser. I think I'll try that combination tonight when I watch Mad Men.

Back in the 60s, my parents were driving from New York to Florida, down Route 1 before I-95, and came across a Georgia restaurant that advertised, in big letters, STEAKS. It being dinner time, they stopped in and were served deep fat fried steaks. Not chicken fried steaks, but "hunk o' meat dropped in the hot fat" fried.

What is it they say? The more things change the more they remain the same?

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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