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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (July 24, 1974)
Page 4 THE BATTALION WEDNESDAY, JULY 24, 1974 GIJ/TC By JAMES RAWSON Batt Movie Review Film shows dangers In the past few weeks this column has come under attack from restaur ant owners. Among their com plaints were charges of unfairness, meat, meanness and not knowing any thing about the food business. The purpose behind this column was never to appraise the quality of food purchased, the cleanliness of kitchens or the amount of business a place gets. The purpose was to look at eating places from the student consumer’s point of view. The things I look for are atmosphere, personalization, service and friend liness, quality of food served, taste, amount and price. No factor is given precedence; they are all interre lated. In addition to my thoughts, other students are informally sur veyed to determine a rough consen sus of opinion on each eating estab lishment. My word is never to be consi dered the final say on any estab lishment. Each person must decide for himself. The column is only meant as a guide, not a culinary bible. With my sermon finished, I would like to backtrack a little. “Skaggs Albertson’s” has undergone some changes in its snack bar. The dining area has been remodeled and it is now a little more pleasant to eat in. The cleanliness could stand im provement. The menu has been ex panded and the food quality some what improved. Hot lunches are now offered. They are reasonably priced and of about the same quality of any lunch special you find. The take-out menu is improved, and Skaggs’ fried chicken makes a good picnic or quick snack. My criticism of “Bonanza Sirloin Pit” was based on the quality of their cheaper cuts of meat. The better, more expensive cuts are not ten derized and are better. There is still a problem of inconsistent quality though. Sometimes it is good steak; sometimes not. Manager Wesley Gideon says that any steak that you are dissatisfied with should be pointed out. The restaurant will try to make some sort of adjustment. I should point out that you should never be afraid to complain about food you get. Most food places ap preciate your honest opinions and will sincerely try to make things bet ter. There are of course others who will ignore you or be abusive. These are the ones to avoid. Before closing out on South Col lege, I’d like to discuss one of my favorite places, “China Restaurant”. Obviously, they specialize in Chinese food. The atmosphere is quiet and pleasant and the service good. The food is excellent. Any item you order will be delicious, especially anything marked “preci ous ”. Shrimp, chicken, and pork are offered this way. They take the meat, dip it in a light spicy batter and fry it to a golden color. It is served with rice and vegetables. Other goodies include the flavorful soups, crispy egg rolls and sweet- and-sour items. Prices are reasona ble, around $2.50 and up for a good meal. A lunch special is offered daily for $1.69. China Restaurant is closed on Tuesdays. Across the street from China Re staurant is another good place—“3C Barbecue.” Texans seem to love barbecue, and 3C makes some good stuff. I’ve always been suspicious of the meat used in barbecue. Often it is a reject cut that is used. However, 3C seems to use a quality of meat that is at least acceptable, not as a rule tough or stringy. The usual ac companiments, beans, potato salad and coleslaw, are pretty good. The overall quality sometimes varies, but it is usually good. The atmos phere is typical rustic barbecue- house style. Service is via a cateteria setup, and prices are typical of bar becue, around $2.50 and up for a plate and around one dollar for a AL.LEN Oldsmoblle Cadillac SALES - SERVICE “Where satisfaction is standard equipment" 2401 Texas Ave. 823-8002 Embrey’s Jewelry We Specialize In Aggie Rings. Diamonds Set— Sizing— Reoxidizing— All types watch/jewelry Repair Aggie Charge Accounts 9-5:30 846-5816 sandwich. When ordering a sand wich, be sure and get the chopped instead of the sliced as you get more By JOHN COWDEN “The Great American Cowboy” is a documentary on rodeo. It is a vis ual portrayal of the sport that grew from necessity. The cowboy’s last refuge is exp lored with slow motion photography and camera work that stays with the action. Normal speed footage is mixed in with the slow motion to provide contrast between speed and movement. Besides presenting the events, (bronc and bull riding, calf roping, and bulldogging,) the movie gives tantalizing glimpses of the cowboy’s way of life. This lifestyle, often re ferred to as “going down the road,” is a vanishing piece of Americana that is kept alive by such recent World Champion cowboys as Larry Mahan and Phil Lyne. The film shows the dangers of rodeo as well as probing why men ■ ALBERTSONS IL DRUGS & FOODS UNIVERSITY DR. AT COLLEGE AVE. PRICES EFFECTIVE WED., THURS., FRI. & SAT., JULY 24 - 27 HOURS: 9 A.M. TILL MIDNIGHT DAILY 9 A.M. 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