Subj : Re: Cookware
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 06 2024 05:23:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Panera soups are quite good. As long as I can treat them like a Fats
DD> Food joint I've no problem. But I dob't care for them as a sit-down
DD> restaurant.
RH> No, we took our meal to go the last time we went; the place did not
RH> have a good "sit down and enjoy your food here" vibe.
DD> Perzackly
RH> The one in WF isn't exactly on the main drag either. There used to be a
RH> PDQ beside it; they recently closed and I've heard that a Cook Out is
RH> coming to fill the spot. Best thing I've heard about them is that they
RH> regularly have about 45 flavors of milkshakes, with special ones added
RH> seasonally.
'Nother chicken joint bites the dust. Long as you've got a Popeyes you're
in good shape. Bv)=
DD> I never found food service to be "strenuous". Although at 82 all those
DD> hours on my feet and the hustling food would probably do me in. I'd
DD> have to settle for sitting o a tall stool and running the ca$h
DD> register.
RH> You're on your feet for long hours, careful when carrying the tray that
RH> you don't trip, bump into anything, etc. After I did my knee in while
RH> in college, I couldn't take a job like that any more.
DD> Some of those servers (I almost used the "sexist" girls) are amazing.
DD> I see them with four or five dinners at a time, spread up both arms
DD> from wrist to ....... and delivered to table without spilling a noodle.
RH> I've seen that too. Also seen in Raleigh at one place we've stopped at
RH> where the waitress looks to be older than me--but she keeps hustling.
In almost every non-chain place here there is one server who is the #1
of the staff. There is a lady at Parkway Cafe who seems to be everywhere,
taking care of the tables plus picking up the slack for other servers.
And I have seen patrons split their tip between their server and her.
1 lb Beefsteak; ground, no more
- than 20% fat
Oregano & basil; mixed,
- crumbled
6 Standard hamburger buns;
- seeds optional
6 sl Onion; 1/8" or less thick
6 sl Red, ripe tomato
Dill pickle chips
6 sl American cheese; opt
6 Leaves iceberg lettuce
MMMMM-------------------------CONDIMENTS------------------------------
Salt & Pepper
Yellow mustard
Mayonnaise
Catsup
Steak sauce
Divide ground steak into 6 equal balls. Flatten into
patties between two sheets of wax paper or plastic wrap.
Make patties slightly larger than the diameter of the
bun.
Heat a large skillet over medium heat. Put a pat of
butter on the skillet and lay a patty on top of it.
Sprinkle a pinch of the oregano and basil mixture on
top of the meat. Place a small ice cube on top of the
patty and cover with a lid that will fit inside the
skillet and over the burger. Flip patty over only once
during frying, fry (medium) only long enough for juices
to start running clear. Over cooking will toughen and
dry the meat.
Using a standard size bun; on the top half of the sliced
bun, add 1 slice tomato, next 1 thin slice onion, then
one leaf of lettuce and the pickle chips (slice of
American cheese is optional,) finally the still hot
cooked patty and other half of the bun, turn burger to
right-side-up, add a handful of potato chips and one
wedge of a dill pickle (if you don't want to use the
pickle chips on the sandwich) to the plate.
Condiments on table should be, salt and pepper shaker,
mustard, ketchup, mayonnaise and steak sauce.
Makes 6 sandwiches
Uncle Dirty Dave's Kitchen
MMMMM
... Female chipmunks are NOT called chip-nuns.
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