[speaker002:] just outside of Dallas
[speaker001:] uh-huh my mother used to work at the Plano location I think she moved back down into closer into Dallas
[speaker002:] yeah
[speaker001:] so okay let me let me hit one hold on a second here
[speaker002:] okeydoke well punch one we'll get started okay
[speaker001:] okay
[speaker002:] okay I guess my my favorite eating out uh food is Mexican food
[speaker001:] uh-huh
[speaker002:] Tex-Mex not real Mexican food that real Mexican food is too hot
[speaker001:] um okay uh my favorite I have a lot of favorites I like to try a lot of different things uh there's very few foods that I don't like I don't like asparagus and beets and anything else I can pretty much eat uh recently I went to a French restaurant and I had something called uh spinach fettucini and crawfish
[speaker002:] hum
[speaker001:] and it was so delicious I've been talking about it it's my birthday and I've been talking about it ever ever since it's been about a week now I've been talking about this plate of food and uh the real important part of it for me in a restaurant is the service
[speaker002:] huh  uh-huh
[speaker001:] uh in this particular French restaurant was our problem to be going back again and again uh they were three waiters that waited on the entire restaurant they just all kept an eye on all the tables
[speaker002:] yeah yeah
[speaker001:] and something that really impressed me was that I asked one waiter for butter and then the next second another a different waiter brought the butter out and and they hadn't even talked or anything and it was it was really amazing and so that really impresses me the service in a restaurant
[speaker002:] yeah  yeah well I I like a restaurant I like a restaurant that uh not necessarily for atmosphere you know uh the atmosphere isn't worth a dime if the food is good and the service is lousy
[speaker001:] uh-huh exactly
[speaker002:] and this little old Mexican restaurant we have right up here from the house I I don't guess it'll hold more than twenty people
[speaker001:] uh-huh
[speaker002:] and it's just a little small restaurant pardon me and it's uh just kind of like a hole in the wall but the food excellent
[speaker001:] uh-huh
[speaker002:] and and the service is just excellent and the price is very reasonable
[speaker001:] and that's probably not a chain restaurant
[speaker002:] it's not a chain it's a little a family owned restaurant
[speaker001:] I find that most most family owned restaurant or or single restaurant you get the best service simply because that restaurant belongs to somebody it it it has the family name on it
[speaker002:] yeah right
[speaker001:] and so whoever's in there is going to take care of you as opposed to going into a chain restaurant where they're just hiring you know people out of that really don't probably don't care too much about the establishment so they're not going to worry about taking care of you
[speaker002:] yeah
[speaker001:] whereas someone that actually is there that owns it that you know has been working there for twenty years or so they want they want you to be happy so you get the service and you know of course with that will come the good food
[speaker002:] yeah yeah plus you you can go in after you you've you've uh uh gone to the place quite a few times uh they get to know you and uh uh you know appreciate you and say hello to you and how are you doing and
[speaker001:] uh-huh exactly  exactly
[speaker002:] and all you got to do is sit down and say we'll have our usual
[speaker001:] uh-huh
[speaker002:] and uh you know it's just it's real nice and
[speaker001:] exactly the guy that took me out to this French restaurant he works in a hotel nearby and he just happened to mention to the waiter that he sends a lot of the people from the hotel over to the guy's restaurant
[speaker002:] yeah
[speaker001:] and and at the end of our meal you know we're ready to go and we're full and this guy sends us a platter of each dessert
[speaker002:] um
[speaker001:] that the restaurant has so it was like ten desserts on one plate and he just gave it to us to eat of course we couldn't eat it but you know he just did this and so the next time when we come in he'll probably remember us
[speaker002:] yeah yeah
[speaker001:] just because we looked so weird at the dessert you know but that that was
[speaker002:] yeah plus you go you go to a big fancy restaurant and uh uh some of the price that you pay for the meal is strictly for the decor and for the atmosphere and you can't eat that
[speaker001:] exactly exactly exactly one of my favorite restaurants is Steak and Ale now that's a chain sort of a chain restaurant
[speaker002:] yeah yeah
[speaker001:] but they seem to I like I like atmosphere myself and and their food is good and I really like the salad bar and that that gets me in a restaurant if there is really good salad bar because I love salads and soups and things like that
[speaker002:] yeah and I guess it depends you know if if it's just you and your husband going out to eat uh unless it's uh anniversary or something like that atmosphere doesn't mean that much but if you're taking another couple or taking relatives or friends or something you want the place you know to be nice
[speaker001:] right right
[speaker002:] but uh and also we we uh
[speaker001:] I would
[speaker002:] I I wasn't too much on Chinese food until I tried it and I really liked it
[speaker001:] uh-huh uh-huh
[speaker002:] and I even bought me a wok and doing my own doing my own Chinese cooking now but
[speaker001:] did you just recently try it uh-huh
[speaker002:] uh-huh yeah we've tried it a couple of time and even had uh uh relatives over and I cooked some out of that and boy they just lapped it up
[speaker001:] yeah uh-huh all right wow maybe I need to get me a wok and have some people over
[speaker002:] but uh we saw this one advertised on TV it's uh uh real real good wok it's hand hand uh
[speaker001:] uh-huh
[speaker002:] pounded not hand carved hound hand made of iron
[speaker001:] right right um
[speaker002:] it's not one of these aluminum or steel woks that you buy
[speaker001:] probably that it heats up real good and uh-huh
[speaker002:] heats up real good and and the meat and stuff doesn't stick to it like it will uh uh aluminum or uh stainless steel
[speaker001:] um and that was on a television advertisement one of them nineteen ninety five deals yeah okay
[speaker002:] uh-huh yeah yeah
[speaker001:] that sounds good yeah I don't like I've tried probably just about everything just because I don't like to
[speaker002:] and it uh yeah
[speaker001:] you know I don't I hate one thing I hate to do in a restaurant is to be with someone that want try things
[speaker002:] yeah
[speaker001:] because I'm also wanting to anything that they have I will try and uh you know sometimes I may not like it but I feel like I miss out you know if I had gone a long time without trying Chinese food I would have had to try it one day just because I hate to miss out
[speaker002:] yeah well I love I love those fried vegetables
[speaker001:] uh-huh
[speaker002:] especially the uh watercress and the crunchy the crunchy ones
[speaker001:] yeah yeah the little crunchy things I never know what they are I just call them the crunchers
[speaker002:] yeah huh yeah we like uh we like seafood too and we found a little ole another little ole hole in the wall that makes excellent fried catfish
[speaker001:] so uh-huh um
[speaker002:] boy it's good
[speaker001:] that sounds good I love catfish
[speaker002:] yeah I do too
[speaker001:] uh-huh and I love shrimp and
[speaker002:] we haven't tried any of their seafood and we again had some relatives here last week and we went took them there she had never had catfish she was from Connecticut
[speaker001:] uh-huh uh-huh
[speaker002:] and uh she had never had channel catfish
[speaker001:] uh
[speaker002:] and she tried the scallops I asked her if they were any good because I new the scallops were probably oh you know not local like catfish is
[speaker001:] right right
[speaker002:] but uh she said they were very good
[speaker001:] um yeah I don't like scallops too much their they have kind a funny taste I can eat them but they're
[speaker002:] and she yeah well being from Connecticut they're they're use to fresh seafood like shrimp and lobster and stuff like that
[speaker001:] uh-huh hum yeah yeah yeah I'm originally from New York I grew up there so I got to eat a lot of uh I mean just fresh fresh I mean one
[speaker002:] yeah
[speaker001:] one day we were out just driving and they are always uh oriental people with their little stands
[speaker002:] yeah
[speaker001:] and they're selling things and we decided we were going to buy this thing we didn't know what it was we got in the car and opened it up and started eating it and it was really really good and we figured out that it was octopus
[speaker002:] hm
[speaker001:] you know so we all kind of freaked out but you find all kinds of seafood things in up there where all the
[speaker002:] uh-huh yeah
[speaker001:] uh harbors are and things
[speaker002:] I never have tried octopus it sounds looks like it would be good because it's all meat there's no bones to it it's not
[speaker001:] yeah yeah yeah there's not a whole lot of taste it's just basically meat and there's not a lot of taste not a lot to eat not to like you know so unless you think it's bland or something
[speaker002:] yeah yeah yeah one of these days I would like to try a rattlesnake too I've heard that it's delicious
[speaker001:] um ah now that's something I may not try yeah I've heard that's good I've heard frog legs are good I haven't had any of those yet so I'll have to try those one day
[speaker002:] but uh oh I love frog legs yeah frog frog legs are good of course you know you ask somebody what meat taste like just about any meat you ask them had a it taste like they say like chicken
[speaker001:] uh-huh exactly
[speaker002:] but uh it does it's similar to chicken but the meat
[speaker001:] uh-huh
[speaker002:] the meat is sweeter
[speaker001:] uh-huh
[speaker002:] and if you've ever I use to go frog gigging as a kid and gigging the frogs and then uh and get their legs
[speaker001:] uh-huh right
[speaker002:] and the meat is it's crystal clear meat it's beautiful meat
[speaker001:] hum
[speaker002:] now it is a little bits stringy
[speaker001:] uh-huh
[speaker002:] uh because of uh because simply they're frog legs because they you know they have the muscles and so forth
[speaker001:] right right
[speaker002:] but it's it's it's sweet meat
[speaker001:] um I think my favorite meat is lamb
[speaker002:] now I don't I don't care a whole lot about lamb
[speaker001:] no I think I think it's it's got I like the texture of it is why I like it not so much the taste but the texture it's not real chewy or
[speaker002:] yeah yeah
[speaker001:] I mean it's just real good to me I can't really describe why but
[speaker002:] yeah lamb or veal I'm not real crazy over it
[speaker001:] yeah I like veal too
[speaker002:] but uh while I was I I've worked for Texas Instruments out in Ridgecrest California for eight years and one time we went down to uh Bakersfield
[speaker001:] uh-huh uh-huh
[speaker002:] and there was a Basque restaurant B A S Q U E
[speaker001:] um uh-huh
[speaker002:] and uh we stopped there and ate and I wish I could find another one here
[speaker001:] um I bet
[speaker002:] oh it was good they serve it family style everything in