Text 17096, 78 rader
Skriven 2007-06-22 23:20:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Fred A Ball
Ärende: Re: Quizno's
====================
 -=> On 06-22-07  09:00,  Fred A Ball <=-
 -=> spoke to Dale Shipp about Re: Quizno's <=-

 FAB> I know when I went to the Red Lobster web site severial years ago on
 FAB> the advice of Kathy, they were quick to respond and they took action
 FAB> against the franchice holder as well as the BOH in town closed the
 FAB> place remodeled and reopened with all new people from the cashier to
 FAB> the chef. I also recieved about $100 worth of coupons.  I still don't
 FAB> eat there often as they are way too pricey.


   I just got an email back from a message I sent to Ken's Salad
   dressings.   They have a new type of top, a plastic plug with a small
   hole in it that is appartently designed to let out a measured portion
   of dressing when you squeeze the bottle.   I squeezed and nothing
   came out, so I squeezed just a little harder and the top came off and
   half a bottle went into my salad dish and onto my plate.

   They apologized and are sending me coupons -- and thanked me for my
   comment.   Didn't say that they would fix the problem, but it was
   definitely not a "bug letter" (The author's syntax was too messed up
   not to have been composed on the spot).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chawetty's (15th Century Meat Pie) - England
 Categories: Meat, Pie, Veal, England, 15th cent
      Yield: 8 Servings
 
  1 1/2 lb Pork or veal, cubed
  1 1/2 c  Water
           Pastry for 8" double pie
           -crust
      6 tb Chopped dates
      6 tb Currants
      2 ts Salt
      5    Saffron threads
    3/4 ts Ground ginger
    3/4 ts Black pepper
    1/2 ts Ground mace
    1/4 ts Ground cloves
    3/4 c  Red wine
      1 tb Wine vinegar
     10    Egg yolks
 
  From a manuscript in the British Library known as Harleian 479,
  dating from around 1420; recipe adapted from a version developed by
  David Friedman and Elizabeth Cook.
  
  In saucepan, simmer meat in water 20 minutes. Drain. Line 8" square
  baking dish with pastry. In bowl, combine meat, dates and currants.
  Place meat mixture into pastry-lined dish.
  
  In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine,
  vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with
  top crust, crimp well, make triangular cuts in center and fold tips
  back.
  
  Beat reserved yolk (save whites for another use) and brush on crust.
  Bake at 375'F. until crust is browned and meat is heated through,
  25-30 minutes. Makes 6-8 servings.
  
  SOAR - the Searchable Online Archive of Recipes.
  http://soar.Berkeley.EDU/recipes
  Unhtml'ed by Jeff Pruett.
  
  From: Jeff Pruett                     Date: 12-10-97
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:24:49, 22 Jun 2007
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