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Post Reply Quality or Quantity?
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22 / M / U.S.A.
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Posted 3/28/16
Well yah if you go to a random buffet you are going to get quantity over quality.

I prefer quality. Cheddars and Red Lobster are places that I would go to if I ever decided to eat out. Although, I've had good and bad from those places, too, and it depends on the restaurant, chef, etc. Of course it still doesn't beat homemade, though.

If you want a specific type of food it will, of course, usually be better at a place that specializes in that food. Bavarian House for German, Olive Garden for Italian, etc.
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21 / F / USA
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Posted 3/28/16 , edited 3/28/16
I blame American corporatism. Just about any chain place does not actually prepare the food in house. They may mix Ingredient Bag A with Liquid Ingredient Pouch B, but that is about as in house as you get. As a result everything is processed to bland sameness. You won't get anything great at just about any chain in the US. And the US prides itself on its chains.

There are lots of nonchain places though that do actually prepare their own food. These tend to be good.

Myself I prefer the smaller quality places but do find a certain appeal in the surety and promptness of the 'quantity' chain.
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Posted 3/28/16 , edited 3/28/16

In the USA, bigger is better generally.


As a foreigner, this seems to literally be part of the USA's cultural identity.
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F
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Posted 3/28/16
The problem in America, is that it's cheaper to go for quantity than it is to go for quality. I think that most would prefer quality, I know that I would. The cost of living has become so expensive when it comes to quality here. All of the healthier foods are outrageous which in turn, leads most to go for the unhealthier versions of things as your able to get "more" of unfortunately.
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8500 / F / Apollo...
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Posted 3/28/16
Of course I prefer quality.

Buffets, large and medium chains and popular casual dining joints (including fast food) are just fillers anyway.

Especially when traveling, I like eating the native food, which is most likely straight from the source. Even the veggies and fruits in the US aren't even real. Try eating a real banana over the kind you get in the grocery store, if you hated store-bought bananas before, you'll know why.
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24 / Decemberunderground
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Posted 3/28/16
When it comes to fiids it's always quality.

Think I have a bunch of sushi but it was disgustingly made or prepared.
That would ruin everything.
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16 / F / Always my room
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Posted 3/28/16
Quality
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23 / M / Abyss
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Posted 3/28/16

XxDarkSasuxX wrote:

Well yah if you go to a random buffet you are going to get quantity over quality.

I prefer quality. Cheddars and Red Lobster are places that I would go to if I ever decided to eat out. Although, I've had good and bad from those places, too, and it depends on the restaurant, chef, etc. Of course it still doesn't beat homemade, though.

If you want a specific type of food it will, of course, usually be better at a place that specializes in that food. Bavarian House for German, Olive Garden for Italian, etc.


In all honesty, I put Olive Garden in a group of a mix between quantity and quality. It is nowhere near real Italian. You get a lot more than an Italian dish in Italy would be too. Not to mention the ingredients are sub-par.

As for a Bavarian Haus... I have yet to find a good one in the USA (been to 3 in Texas, 2 in Florida, 2 in New York and 1 in Cali). Their Rindsrouladen, Schnitzel and Bratwurst were all disgraces. Even though they cost me $20+ (cheap) I think they were of poor quality. The beef was not tinder, the pickles were Vlasic (they had the taste that only that brand has), and it was just meh overall.

Red Lobster is more of a quality restaurant. I will put them mild-high Quality. Generally when I think of quality... I mean something like this Japanese Steak-house in New York (I cant read Kanji, so I cant give the name). It was a barn that was taken apart and moved from Japan to the USA. They served fish that was fresh caught (watched it cooked, from live fish to dinner), Kobe beef, etc. Each dish was $30+. I generally call something like that quality. The ingredients were fresh, highest quality, no antibiotics, grass fed (for beef), non-feedlot meat.

I tend to call quantity something that can be mass produced (feedlot meat, etc).
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23 / M / Abyss
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Posted 3/28/16

Ravenstein wrote:

I blame American corporatism. Just about any chain place does not actually prepare the food in house. They may mix Ingredient Bag A with Liquid Ingredient Pouch B, but that is about as in house as you get. As a result everything is processed to bland sameness. You won't get anything great at just about any chain in the US. And the US prides itself on its chains.

There are lots of nonchain places though that do actually prepare their own food. These tend to be good.

Myself I prefer the smaller quality places but do find a certain appeal in the surety and promptness of the 'quantity' chain.


Something I can suggest (we share the same thoughts)... Befriend foreign people. I worked with a Chinese family over Spring Break at their restaurant. While they serve American-Chinese (lots of meat, General Tso and all)... They ate separate dinners of real Chinese food they got from China-town in Houston. That was the best Chinese I have ever had.

I also befriended a Greek family. Worked with them for fun (they paid, even though they didn't have to) and they served me authentic food as well. I still keep in touch with both of these families today. They have made some of the best food I have ever had.
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27 / M / Padded Cell
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Posted 3/28/16
Quality, though where I live the fine restaurants offer huge servings and are on par with anywhere in the world I've visited. I lived in Germany for several years and there were far more low quality restaurants than quality ones just like the us... or any country for that matter. It's always a matter of knowing which restaurants to eat at and which ones to avoid.
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22 / M / U.S.A.
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Posted 3/28/16 , edited 3/28/16

Dark_Alma wrote:


XxDarkSasuxX wrote:

Well yah if you go to a random buffet you are going to get quantity over quality.

I prefer quality. Cheddars and Red Lobster are places that I would go to if I ever decided to eat out. Although, I've had good and bad from those places, too, and it depends on the restaurant, chef, etc. Of course it still doesn't beat homemade, though.

If you want a specific type of food it will, of course, usually be better at a place that specializes in that food. Bavarian House for German, Olive Garden for Italian, etc.


In all honesty, I put Olive Garden in a group of a mix between quantity and quality. It is nowhere near real Italian. You get a lot more than an Italian dish in Italy would be too. Not to mention the ingredients are sub-par.

As for a Bavarian Haus... I have yet to find a good one in the USA (been to 3 in Texas, 2 in Florida, 2 in New York and 1 in Cali). Their Rindsrouladen, Schnitzel and Bratwurst were all disgraces. Even though they cost me $20+ (cheap) I think they were of poor quality. The beef was not tinder, the pickles were Vlasic (they had the taste that only that brand has), and it was just meh overall.

Red Lobster is more of a quality restaurant. I will put them mild-high Quality. Generally when I think of quality... I mean something like this Japanese Steak-house in New York (I cant read Kanji, so I cant give the name). It was a barn that was taken apart and moved from Japan to the USA. They served fish that was fresh caught (watched it cooked, from live fish to dinner), Kobe beef, etc. Each dish was $30+. I generally call something like that quality. The ingredients were fresh, highest quality, no antibiotics, grass fed (for beef), non-feedlot meat.

I tend to call quantity something that can be mass produced (feedlot meat, etc).

Well, yah. If you are looking for something close to four star quality, then it depends on the location really. Places with a high quality of life such as L.A. or NY are going to, of course, have those kinds of restaurants. Even the smaller chains located in those areas will feel a much stronger need to be competitive, so the food in those locations are generally going to be much better.

I actually went to an italian restaurant that was much better (albeit smaller) than Olive Garden, but it was so long ago that I can't recall the name. It was out of my area, too.

If you're looking for freshness, that is generally really hard to find outside of high end restaurants. I've been to a restaurant that served fresh seafood, too. It is pretty nice.

Best way to control how good your food is, as I will always say, to be your own chef. It's much cheaper too. Of course, learning techniques are hard, which is why most people would rather eat out, but cooking is a worthwhile skill nonetheless. I have a nice grasp on Southern America style cooking when it comes to meat, and know a few German techniques from my mom's side. If this military thing picks up, I can't wait to start experimenting, tbh.
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20 / F / New Jersey
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Posted 3/28/16
Quality unless the amount of food is minuscule and wouldn't even be filling. I would not eat at those super fancy restaurants and get a $200 tiny steak. There needs to be a balance.
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34 / M / Off the map.
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Posted 3/28/16
Quality ingredients, decent portions, handmade... in my kitchen. Portions may vary from time to time.
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23 / M / Abyss
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Posted 3/28/16

Well, yah. If you are looking for something close to four star quality, then it depends on the location really. Places with a high quality of life such as L.A. or NY are going to, of course, have those kinds of restaurants. Even the smaller chains located in those areas will feel a much stronger need to be competitive, so the food in those locations are generally going to be much better.

I actually went to an italian restaurant that was much better (albeit smaller) than Olive Garden, but it was so long ago that I can't recall the name. It was out of my area, too.

If you're looking for freshness, that is generally really hard to find outside of high end restaurants. I've been to a restaurant that served fresh seafood, too. It is pretty nice.

Best way to control how good your food is, as I will always say, to be your own chef. It's much cheaper too. Of course, learning techniques are hard, which is why most people would rather eat out, but cooking is a worthwhile skill nonetheless. I have a nice grasp on Southern America style cooking when it comes to meat, and know a few German techniques from my mom's side. If this military thing picks up, I can't wait to start experimenting, tbh.


Yea, I tend to do most of my own cooking. I tend to steal recipes from people I get to know so I can cook authentic foreign food.
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Arcadia
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Posted 3/28/16
Quality is the go too! Usually the smaller the plate the healthier. I never eat out saves money and better for you...
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