Text 23128, 81 rader
Skriven 2009-04-10 07:33:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Chicken
===================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 DS> On a sad note -- our closest Popeye's has closed.

 ML> I really don't understand

 ML> Are the conditions of
 ML> franchisement really onerous, I wonder?

 JW> Is Popeye's product more expensive than KFC? The world in which
 JW> Wal-Mart and McDonalds thrive values quantity over quality,
 JW> especially in a recession.

Our Popeye's are LE$$ expen$ive than Kentucky Fried Colonel. Higher quality,
lower prices, friendlier staff ... what's not to like?

I also, as a side note, am aware that the local Popeye's are kept cleaner than
the local KFC outlets.

One of the big things, though, that drives bidness into the Colonel is the
national advertising budget of YUM brands. Popeye's does some local adverts
(out of the franchisee's pocket) but it is not so ubiquitous as that of KFC
which is produced and placed by the mothership ... although the local
franchisee may be assessed fees to pay for the local share of the adverts.

Word of mouth is the best advertising for lasting business. But, habit,
developed via incessant mass advertising is hard to trump with individual
efforts like W-O-M.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Rind Preserves
 Categories: Pickles, Fruit, Preserving, Condiments
      Yield: 6 servings
 
  1 1/2 qt Prepared watermelon rind
           - (about 6 cups)
      4 tb Salt
      1 tb Ground ginger
      4 c  Sugar
    1/4 c  Fresh lemon juice
    1/2 c  Thin sliced lemon
           Water
 
  When I was very small, my grandmother used to scare the
  daylights out of me with her watermelon rind false teeth.
  I don't know how she made them, but it was probably in
  preparation for making these preserves.
  
  To prepare the rind, trim the green skin and pink flesh
  from the rind. Cut into 1-inch pieces.
  
  Dissolve the salt in 8 cups of water and pour over the rind.
  Let stand 5 to 6 hours. Drain, rinse and drain again. Cover
  with cold water and let stand 30 minutes. Drain. Sprinkle
  the ginger over the rind, cover with water and cook until
  fork-tender. Drain.
  
  To make the preserves, combine the sugar, lemon juice and
  6 cups water in a large pot or Dutch oven. Boil for 5 min.
  Add the rind and boil gently for 30 minutes or until syrup
  thickens. Add sliced lemon and cook until lemon rind is
  transparent.
  
  Pack hot into hot jars, leaving 1/4-inch head space. Remove
  air bubbles. Adjust caps. Process 20 minutes in boiling water
  bath.
  
  Makes about 6 half pints.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 06 August 1996
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All right, but Shamu wouldn't work under these conditions!" - Yakko
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