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From: bellas@ttidcb.UUCP (Pete Bellas)
Newsgroups: net.cooks
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <678@ttidcb.UUCP>
Date: Wed, 12-Feb-86 11:07:26 EST
Article-I.D.: ttidcb.678
Posted: Wed Feb 12 11:07:26 1986
Date-Received: Fri, 14-Feb-86 06:35:18 EST
References: <3895@glacier.ARPA> <237@umnstat.UUCP>
Reply-To: bellas@ttidcb.UUCP (Pete Bellas)
Organization: Transaction Technology, Inc. (CitiCorp), Santa Monica
Lines: 19

>>         Is anyone else out in netland bothered by the growing
>>      use of this liquid chemical stew?  It seems that many
>>      otherwise decent restaurants/food vendors are presenting
>>      this garbage as a matter of course, as if no one will notice
>>      the difference or care!  I'm not a religious health food "nut;"
>>      I just want *cream or milk* in my coffee....
>>
>    On a related note, many restaurants (especially the Mexican chain
>variety -- the one that comes to mind is Chi-Chi's) have started serving
>something they call "creamy sour dressing" instead of real sour cream.

Even more horrible is non-dairy-creamer ice cream (I'm sorry, frozen
desert product).  It has the consistency of library paste and all the
flavor of exxon hi-test.  If you get served any ice cream like substance
always wait a couple of minutes to see if it starts to melt, if it doesn't
pass it by.

                    -Pete-