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WHAT’S ON the MENU

WHAT’S ON the MENU. AP Grading Scale by Mitch Billings, Catholic High School, Louisiana. Filet Mignon. From the first taste to the last bite, it is excellent – consistent – no bad moments. There are “oohs” and “aahs” at each bite. New York Strip.

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WHAT’S ON the MENU

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  1. WHAT’S ON the MENU AP Grading Scale by Mitch Billings, Catholic High School, Louisiana

  2. Filet Mignon From the first taste to the last bite, it is excellent – consistent – no bad moments. There are “oohs” and “aahs” at each bite.

  3. New York Strip Very Good – fairly uniform with just a rim of “fat.” Tasty and a great steak.

  4. T-Bone Good! But there is a part of it which is excellent – the small part – the “filet” – and the other larger part is fairly consistent.

  5. Chicken Fried Steak Better than a burger – actually it IS sort of a burger with a little trimming on it. The meat is rather “pedestrian” with a little “seasoning” to help it.

  6. Hamburger Adequate – OK – filling – a “sameness” about them (however, if you kissed your girlfriend/boyfriend and she/he said it was “adequate,” would YOU be satisfied?)

  7. Hot Dog By itself, it isn’t much. It needs “dressing up” with chili, mustard, onions to make it palatable. It has the APPEARANCE of something good, but fails to deliver unless it is augmented by condiments.

  8. Vienna Sausage or Bologna Sandwich The ingredients are a mixture of the good, the bad, and the ugly. You wouldn’t leave the house to go out for a baloney sandwich, would you? We’re into survival food here – you have nothing left.

  9. Spam Down to hurricane rations. But, at least it is name brand. A great mish-mash of all sorts of things – most not good.

  10. Generic Potted Meat We have NO IDEA what’s in it – perhaps everything and nothing – a last ditch effort.

  11. TAKE NOTE:The last three come in CANS – YOU HAVE TO DIG FOR IT!

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