Subj : Re: Qwik Serve
To : Ruth Haffly
From : Dave Drum
Date : Mon Nov 21 2022 05:32:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> We don't gots Bojangles here. And
https://www.bojangles.com/locations/
RH> It's a southern thing, like C-F-A used to be. (G)
DD> Actually they're nationwide and international. There seems to be only
DD> two stores in your state. One with the jar-heads at Camp Lejeune and
DD> the other in Greeneville.
RH> If you're talking Bojangles, your source is hopelessly outdated. There
RH> are 2 here in WF, and have been that many at least as long as we've
RH> been here. According to their web site, NC has 340 locations. Other
RH> states with them are AL 31, AK 2, FL 10, GA 104, IL 2, KY 9, MD 5, MS
RH> 1, PA 2, LA 1, SC 142, TN 71, VA 70 and WV 1. That's as of this year.
In that instance I was talking about Raising Cane's. Sorry if I wasn't
clear. I sometimes get my tongue over my eye teeth and can't see what
I'm saying. Bv)=
DD> tells me there are none in my state. We are getting a Raising Cane's
DD> on the site of a really good (and authentic) Mexican place. They have
DD> bulldozed the former building(s) and are erecting a new structure on
DD> the site. Once they have opened and things have had a chance to calm
DD> down I'll try them out. They are located *very* close to the
RH> I've only heard of them from you, never seen one in all our travels.
DD> There are 30+ locations in Aridzona. They are also moving into the
DD> middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab
DD> Emirates)
RH> Guess we'll probably see them when we head west again, probably next
RH> year.
No doubt. My friend Les and I had lunch at the re-opened Casa Real (in
an old Quaker Steak & Lube building). I preferred the decor/atmosphere
in their old location. But the food/service was quite good (as expected).
RH> BTW, had an appointment in Raleigh yesterday, GPS directed us by the
RH> Steak and Shake location. Looked over, saw a big repainted (solid
RH> white) building advertising "Sean's Shakes" so it seems the S&S folded.
DD> Good on them. I hope they make a go of it.
RH> Same here. Our local Pizza Hut downsized into a drive thru during the
RH> worst of the pandemic, building stood empty for a while. A few months
RH> ago a Carribean influenced place moved in; we checked them out for
RH> supper tonight. My picadillo was very good, could have used a bit of
RH> heat. Steve's chicken & dumplings would have done an Amish grandma
RH> proud. Both of us had enough leftovers for another meal--I had (white)
RH> rice and a fruit cup with mine; Steve had fried plantains and black
RH> beans. We will be making at least one, if not more, return visits to
RH> that place.
Pizza Hut has gone to delivery/drive through only nationwide. <SHRUG> I
have many better places for sit-down pizza available to me as well as a
local mini-chain that is delivery/pick-up only which consistently wins
the "Best of" polls put on by each of my local papers.
8<----- SLICE ----->B
DD> I find that any cheese sold individually wrapped as "singles" is
DD> *officially* "process(ed) cheese" .... whether it be pepper-jack,
DD> "Swiss" (it's not really and should be labelled as ersatz in some way
DD> beyond just being noted in the "small type" as 'processed cheese
DD> product'.
RH> It's not worth the money you have to shell out for it.
DD> Depends on your usage. The individual wrapping extends the shelf life
DD> tremendously. I'm tired of having cheese go mouldy on me. If I'm going
DD> to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
DD> Bleu, Stilton, etc.
RH> Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in
RH> them. Of course you need to reseal it after every use but they do make
RH> resealable (with a hand held unit) bags.
I'm paying them for the convenience factor. And I understand that.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dirty Dave's Double Down
Categories: Poultry, Pork, Cheese
Yield: 2 Servings
4 (4 oz ea) chicken breast
- cutlets, 1/4" thick
4 sl Thick-cut bacon; crisp
- cooked
2 lg Eggs; beaten
1 c Flour
Salt & fresh ground pepper
Garlic granules
pn Onion granules; opt
1 c Italian bread crumbs
1/4 c Grated Parmesan
4 sl Pepper jack cheese *
* or your favourite sandwich cheese.
Combine the flour, salt and pepper on a plate. Add the eggs
to another plate and combine with about 1 Tablespoon of
water. Combine the bread crumbs and the parmesan on a third
plate.
Dredge the chicken breasts in the flour mixture first, then
the egg wash, and finally with the bread crumbs & Parmesan.
Fry or deep-fry the breaded breasts until the coating is
nicely crispy. Drain the excess oil on newspaper or paper
towels. Place a slice of cheese on each breast after you
have turned it over to let the back side drain - and while
the chicken puck is still hot.
Place two strips of the precooked bacon on top of two of
the cheese covered patties. Top with remaining two breasts
and chow down.
Serves two normal people. Or one Dirty Dave
Uncle Dirty Dave's Kitchen
MMMMM
... Life is a one time offer. Use it well!
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