Subj : Re: Qwik Serve
To : Ruth Haffly
From : Dave Drum
Date : Fri Nov 11 2022 06:09:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Some of the "Mom & Pop" places get pretty elabourate ... beyond the
DD> small(ish) cafe with the red gingham table sloths (or just Formica).
RH> This one is small, maybe a dozen tables, rather closely packed but no
RH> red gingham table cloths or Chianti bottle candles. Just good food, and
RH> ample servings.
DD> Bianco's (the place I referenced below) was a bit bigger. 16 or so 4
DD> tops and one big round table for families in the middle. But not
DD> cramped. No wicker wrapped chianti bottles w/candles there.
RH> That seems to be less of the thing to do than it was back in the 60s
RH> and 70s. Mom and Pop have gotten a bit more sophisticated I guess. (G)
The basket weave bottles were never a thing here AFAIK even in the 50s.
I did see a few in beatnik "coffee houses" in the late 50s and early 60s
but those ran their course quickly. I've not seen the wicker wrapped wine
bottles in the liquor aisles of my grocery stores or at my friend Jerry's
liquor store in ages. I took a look in my Bing search engine and found
"some of the Chianti wines that are bottled for local drinking are still
wrapped in such baskets. These wines, which are never shipped outside
of Tuscany, are intentionally made to be as fruity and fresh and possible."
DD> We had one here that was a favourite of mine. Grandma ran the kitchen.
8<----- CHOP ----->B
DD> When Steak & Skake went from waitress/table service to Biglari's
DD> "quick serve" format they lost me as a customer. I had in a S&S an
RH> They used to put fliers with coupons in the paper when we first moved
RH> here. That stopped some years ago, leaving me to wonder if the one in
RH> Raleigh is still going. Guess we'll have to swing by sometime and check
RH> it out.
DD> They quit with the coupons/newspaper inserts when the formats changed.
RH> OK, that's why I stopped seeing them.
No doubt
DD> I note that my local franchisee has begun doing their own flyers with
DD> the franchise name (Stuller's) more prominent that the Steak 'n Shake
DD> logo. So, the split back to the "real world" may be coming sooner
DD> rather than later. I hope.
RH> I wouldn't hold my breath waiting on it tho.
Oh, I'm not holding me breath. But it sill likely happen sooner, rather
than later.
DD> average of six meals per week (usually lunch). I've not set foot in
DD> one since my second visit under the new regime. The food is as good -
DD> but the experience sucks rocks. I hear rumours that my local (and
DD> Steak & Shake's *oldest* franchisee) is going to drop the franchise,
DD> change their name to something that won't get them sued, and go back
DD> to "dancing with who brung them". If that becomes a reality I'll
DD> gladly go back.
RH> Sounds like a good idea.
There is a S & S like place on the north end of my town which does a
very nice business. Called Krekel's Custard
https://www.krekelscustard.com/
although they do precious little I scream business. the location here
came about after Bill Krekel lost the Decatur mini-chain to his ex-wife
in an acrimonious divorce. I am told that this one is more successful
than any of those in Decatur. It has been voted "Best Hamburger" many
times in the reader polls of both of our news papers.
DD> And maybe they'll go back to breakfast - which corporate also put the
DD> kibosh on.
RH> Not enough of a money maker for them? I wish some of these fast food
RH> places that do breakfast would do something other than what they
RH> usually offer. Rubbery eggs, plastic cheese and overly salty "bacon" or
RH> ham on an overgrown white biscuit or croissant is not my idea of a
RH> breakfast. OTOH, cut down the size of the biscuit, make it whole wheat
RH> and slap on some real meat, served with fruit and/or yogurt and you've
RH> got a decent breakfast.
If the eggs are rubbery or the meat is overly salty then they re not douing
it right. Sound like your experiences have been at Burger King not Hardee's
or McDonalds ..... both of whom have pretty decent (if expensive these days)
breakfast sarnies.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
Divide sausage into four patties. Press out patties
fairly thin. Cook sausage patties over medium heat in a
skillet for 3 to 4 minutes on each side, drain on paper
towels.
Split open English Muffins and place them into a
toaster, toast the English Muffins.
Remove the English muffins from the toaster and spread
softened butter on both halves.
Place the 1 slice of cooked sausage on each English
muffin bottom.
Add about 1 tablespoon of butter to the same skillet
where you cooked the sausage.
Place the quart-sized canning lids screw side up (or you
can use an egg ring) into the skillet.
Spray the canning lid with non-stick spray. Crack an egg
into each of the rings.
Break the yolk with a folk. Pour about 1/2 cup of water
into the skillet, and place a lid on top. Cook until the
eggs are set, it should take about two minutes.
Gently remove the eggs from the rings, and place one egg
on each piece of cooked sausage.
Top each egg with one slice of American cheese, top
cheese with the top of the English muffin.
Wrap each egg McMuffin with foil or parchment paper.
Wait about 30 seconds before serving.
RECIPE FROM:
https://copykat.com
Uncle Dirty Dave's Kitchen
MMMMM
... Haggis: a thing the Scots think is food but isn't.
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