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[frankbmd]

Originally Posted by bigtrain

Not sure where you want to locate but there is
a lot of competition in my area with restaurants
serving food that tastes like cardboard.

Tom,

Thanks, I will put you on the list for the Scotch Plains franchise.

[vthobby]

FRANK,

Very cool,

I've asked around and have 2 chefs for you:

#1 Dusty "Baker" and
#2 Dennis "Cook"

and I have one more item for your dessert menu:

The Daryl "Strawberry Pie" Traynor Surprise!



Peace, Mike

[btcarfagno]

I have a wonderful recipe that consists of ingredients that are only black and white in color...with just a hint of yellow in there. Then I serve half of it on a plate along with half of the next order I prepare.

I call it "The Freak".

Tom C

[egri]

Put me down for the Rhode Island franchise. I've already hired famed dessert chef "Cookie" Lavagetto. And I'm working on getting horse meat chef extraordinaire Lou "Iron Horse" Gehrig to come out of retirement.

[pawpawdiv9]

Frank. i heard your sandwiches are trimmed. and wheres the 'soak or not to soak' beverages.

[sycks22]

Is there a gluten free option?

[Sean1125]

Great to see you at the national, Frank. Glad to see you are as awesome as ever.

Sean

[Brian Van Horn]

Does the cardboard have salt on it or is this one of those all natural taste restaurants?

[DHogan]

Yumm, food made out of cardboard. Reminds me of the food in the chow hall in the navy.

[jiw98]

You could decorate the tables with a vase and a single Pete "Rose".

[Runscott]

Originally Posted by btcarfagno

I have a wonderful recipe that consists of ingredients that are only black and white in color...with just a hint of yellow in there. Then I serve half of it on a plate along with half of the next order I prepare.

I call it "The Freak".

Tom C

I like this idea. My dish is a rainbow trout with a partial second head. It is served on a plate that is orange but was supposed to be red. If you turn it over it has bits and pieces of other fish.

[Bocabirdman]

Originally Posted by Runscott

I like this idea. My dish is a rainbow trout with a partial second head. It is served on a plate that is orange but was supposed to be red. If you turn it over it has bits and pieces of other fish.

You have to make sure that it is not "skinned".

[Runscott]

Originally Posted by Bocabirdman

You have to make sure that it is not "skinned".

For $5 extra you get pieces of parchment paper stuck to it.