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. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .