Subj : Re: Repairs [1]
To : Ruth Haffly
From : Dave Drum
Date : Thu Aug 01 2024 07:20:03
-=> Ruth Haffly wrote to Dave Drum <=-
RH> The only Hardee's in WF closed several years ago, before the pandemic
RH> hit so we have to find one in neighboring communities. Carl's Jr. is a
RH> western chain; we've stopped there a time or two when west of the
RH> Mississippi.
DD> When Carl's Jr. bought the Hardee's chain they initially re-branded
DD> many of the stores to Carl's Jr. and watched sales make a death dive.
DD> So they went back to being the more-familiar Hardee's
RH> Hardee's is better known east of the Mississippi. They used to do a
RH> roast beef, similar to Arby's, slicing it after it was ordered.
RH> Probably Arby's (or Roy Rogers in some markets) was more popular but I
RH> wish they'd not discontinued it.
Hardee's bought the Roy Rogers operation for their fried chicken and the
roast beast came with. I used to enjoy watcheing the slicer "go to town"
when they were making up a sandwich. And the fried chicken was *great*.
Much better than Kentucky Fried Colonel for my $$$. And they got quite a
bit of it before Carl's Jr. bought them and discontinued both the roast
beef and the chicken. Bv(=
DD> The local franchisee dragged his feet on the new signage so didn't
DD> have to re-brand his stores. I understand the menus are slightly
DD> different beteen C-J and Hardee's.
RH> It has been a while since we've been in a Carl's Jr; having the camper
RH> we now usually fix our own lunches. IIRC, the menua are similr, but, as
RH> you say, slight differences. I can't recall specific ones tho.
The one thing that Carl's Jr. brought to Hardee's that I think is a plus
iss the "Frisco" burger - a 1/3-pound charbroiled Black Angus beef patty
covered in Swiss cheese, mayo, tomatoes, and bacon sandwiched between
toasted sourdough.
And now they have a BLT version which adds lettuce and more tomato and
bacon. Right now they're offering 50% off in their app so I've had a
few of those. By itself it's a meal.
DD> 8<----- SNIP----->8
DD> My brother did a tour in Vietnam. To this day he will not eat rice.
RH> I'm not surprised. Back when our older daughter and her husband bought
RH> a Mitsubishi Eclipse, my dad didn't like the car because it was
RH> Japanese (one of his ships was hit by an--unsuccessful--kamikaze
RH> attack). He did buy German cars tho.
Well, Mitsubishi did manufacture the Zero and other aeroplaes before
switching back to cars after the war.
Bv)= In actuality it's the Japanese manufacturers who made Detroit "up
their game" quality-wise. Used to be if you had a car the lasted for
100K miles it was rare, Then came the post-WWII Japanese cars. Now it's
not uncommon for me to wait on customers at AutoZone with domestic iron
that has more than 200K and still going strong.
DD> Title: Navy S.O.S. (Minced Beef)
DD> Categories: Beef, Vegetables
DD> Yield: 10 Servings
RH> Never heard of or saw that at home when I was growing up.
DD> We had S.O.S. fairly often when I was a youngster. Both the hamburger
DD> based and the "real" sliced, dried beef versions .... depending on how
DD> close it was to payday. Bv)=
RH> Mom did other things to stretch the budget but never S.O.S.
Since your Dad was in Unc's Yacht Club he probably put the kibosh on that.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Frisco Burger (copycat)
Categories: Beef, Bread, Pork, Vegetables, Cheese
Yield: 1 sandwich
2 sl Sourdough bread
2 tb Butter; softened
1/3 lb Ground chuck (80/20)
2 sl Ementhal (Swiss) cheese
4 tb Mayonnaise
1 sl (ro 2) tomato
2 sl Cooked bacon
Salt & black pepper
Spread butter on one side of each piece of sourdough
bread.
Place a medium skillet or griddle over medium heat. Once
the pan has pre-heated for 4 or 5 minutes add the slices
of bread, butter side down. Toast for 2 to 4 minutes or
until the outside surface of the bread is golden brown
and toasty. You can toast the other side of the bread if
you want, but it's not required.
Raise the temperature under your pan/griddle to
medium-high
Once the bread is toasted to your liking, form the third
pound of ground beef into a thin patty (about a 3/4-inch
thick) that is a little bit wider than your toast (or as
close as you can get). Salt and pepper the ground beef
patty and place the seasoned side down in the hot pan.
Season the second side and allow the patty to cook,
untouched, for 3 to 4 minutes.
Flip the patty and add one or two slices of Swiss cheese
on top of the patty. Cover the pan to help the cheese
melt and cook the second side for at least 2 minutes. If
you're worried about undercooking the burger, cook the
second side for an additional 2 to 3 minutes.
Remove the patty to a plate while you assemble the rest
of your burger.
Add mayonnaise and the second slice of cheese to the
inside of the bottom slice of bread. Top the cheese with
your tomato slices. Season the tomato with a tiny pinch
of salt and ground black pepper.
Top the tomato slices with the burger patty and cheese.
Add two slices of bacon and top with the second slice of
sourdough that you have also spread mayonnaise on.
Serve and enjoy.
RECIPE FROM:
https://boundedbybuns.com
Uncle Dirty Dave's Archives
MMMMM
... I am desperately trying to figure out why Kamikaze pilots wore helmets.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
