Subj : Qwik Serve was:Re: Moussa
To : Ruth Haffly
From : Dave Drum
Date : Mon Nov 07 2022 05:08:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> There is generally enough of a selection of ethnic cuisines that one
DD> can switch up from merely "OK" McItalian to a different (and well
DD> done) genre. We don't have a Carraba's here nor have I even visited
RH> Depends on where you live. Some places where we've lived the only
RH> Italian available was a chain, others had no chains but mom and pop
RH> places. We have both locally, usually go to the mom and pop place.
Some of the "Mom & Pop" places get pretty elabourate ... beyond the
small(ish) cafe with the red gingham table sloths (or just Formica).
We had one here that was a favourite of mine. Grandma ran the kitchen.
Son Dominic was the maitre d and his wife was the cashier. Chirrun and
cousins were the wait staff, etc. After a couple visits my standard
order was "Whatever grandma is making". Never was disappointed.
DD> one whilst travelling. My favourite non-authentic Italian is a
DD> quick-serve (ala
DD> Panera or Steak & Shake but with Iralian favourites). The nearest one
DD> to me is a couple hours away in St. Louis. I make a point of stopping
DD> there if I'm in the area at lunch or ssupper time.
RH> We have a Panera locally but we've only been there once, to use a gift
RH> card. Got a soup and half sandwich combo, both of us went with the
RH> French onion soup. Ended up being ok, not great, but warm and filling
RH> on a rainy-ish day. There was a S&S in Raleigh when we first moved to
RH> the area, not sure if it is still going as we've not been in that part
RH> of town for a while.
When Steak & Skake went from waitress/table service to Biglari's "quick
serve" format they lost me as a customer. I had in a S&S an average of six
meals per week (usually lunch). I've not set foot in one since my second
visit under the new regime. The food is as good - but the experience sucks
rocks. I hear rumours that my local (and Steak & Shake's *oldest*
franchisee) is going to drop the franchise, change their name to something
that won't get them sued, and go back to "dancing with who brung them".
If that becomes a reality I'll gladly go back.
4 c Dry bread crumbs
1/3 c Oil
1 tb Salt
1 tb Paprika
1 tb Celery salt
1 tb Grated Parmesan
1 ts Coarse ground black pepper
1 ts Garlic granules
1/2 ts Onion granules
1 pn Dried basil
1 pn Dried parsley
1 pn Dried oregano or rigani
In a large resealable (ZipLoc(R)) plastic bag combine
the crumbs, oil, salt, paprika, celery salt, Parmesan
pepper, garlic, onion, basil, parsley and oregano.
Seal bag and shake all ingredients together.
NOTES: For pork I increase the oregano and basil. And
add 1/4 ts ground cumin. For chicken I add a big pinch
of dried, crumbled sage and increase the paprika to two
pinches.
Uncle Dirty Dave's Kitchen
MMMMM
... Meat Fact #9: fatty sausages are actually healthier then crystal meth
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