Subj : Re: Fried Fish
To : Mike Powell
From : Dave Drum
Date : Tue Mar 21 2023 06:01:00
-=> Mike Powell wrote to DAVE DRUM <=-
> The original LJ's was originally a Lexington, KY seafood carry-out place
> called the "Cape Codder". Jerry Lederer kept the building design but
> ditched the name in favour of Long John Silver's when he launched the
> "quick serve" chain in 1969. According to the WIKI the original location
> is now a hair styling saloon.
MP> The one I am remembering was in the Louisville area in the 1970's. It
MP> has been a bank now for almost as long as I can remember. The original
MP> building had a wooden plank "porch" that looked like a weather dock.
MP> IIRC, they all had those back then.
Only is later years has Long John's gone away from that model to a more
"updated" as, IMO, tacky look.
MP> I may be mixing up the memory of the service (and food) with another
MP> local chain, Kingfish, or with a place called the Hungry Pelican. But
MP> I do remember the porch at the LJS... and some sort of pirate mascot
MP> that they used more back then.
MP> Oddly, that name, "Cape Codder," sounds familiar but, if pre-1969 is
MP> the era, that'd predate any trip I made to Lexington by at least 15
MP> years.
Back in the '80s - when I was trailer trucking I mostly hauled car parts
to the Corvette plant in Louisville or bottles to (mostly) Bardstown and
booze out. A few times I hauled stuff to Wally World from the Walmart
distribution center in North Little Rock, AR (Searcy, actually) to various
WalMart locations in Kentucky. It was at a WalMart break room on the east
side of Lexington, near Utteringtown, that I first met a clear soda called
"Ale 8" which was so loaded w/caffiene that it made the hair on the back
of my neck march in lockstep. And they think Mountain Dew has a lot of
caffiene. HAH! Never seen Ale-8 outside of Kentucky.
This is from my next series of bulk postings (Kentuck's Best)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mini Hot Browns
Categories: Poultry, Cheese, Pork, Vegetables, Breads
Yield: 18 servings
1 ts Chicken bouillon granules
1/4 c Boiling water
3 tb Butter
2 tb A-P flour
3/4 c Half & Half
1 c Shredded Swiss cheese
18 sl Snack rye bread
6 oz Sliced deli turkey
1 sm Onion; thin sliced,
- separated in rings
5 sl Bacon; cooked, crumbled
2 tb Minced fresh parsley
Set oven @ 350ºF/175ºC.
Dissolve bouillon in water; set aside.
In a small saucepan, melt butter over medium heat. Stir
in flour until smooth; add cream and bouillon. Bring to
a boil; cook and stir until thickened, 1-2 minutes. Stir
in cheese until melted. Remove from heat.
Place bread on 2 baking sheets. Layer each slice with
turkey, onion and cheese mixture. Bake until heated
through, 10-12 minutes. (Or preheat broiler and broil
until edges of bread are crisp and sauce is bubbly, 3-5
minutes.) Sprinkle with bacon and parsley.
Annette Grahl, Midway, Kentucky
Makes 1 1/2 dozen
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
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