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Text 23477, 66 rader
Skriven 2009-04-19 22:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Franchises 506
======================
 ML> The ones that got rebranded probably were lagging and were
 ML> deemed to need some kind of shot in the arm (such as joining
 ML> the Federal Witness Protection Program). They just went the
 ML> natural way of all flesh I guess.
 DD> I think the franchisee agreed to change over to Carl's Jr. and lost
 DD> his arse in the process.

Question being why agree to change if his bottom line was okay
to begin with; it's not as though he was going to think, hey,
we're doing great, let's rebrand with some completely unknown
name and do even better.

 DD> So, resisting the changeover in names as well as menus is not
 DD> surprising to me. I have noted here before that Hardees is
 DD> transitioning some of their stores to "Hardees Red Burrito" places. If
 DD> you thought the Sign of the Chihuahua was a bad take on border Mex grub
 DD> ... Red Burrito plumbs new depths. 

That's saying a lot, considering how bad burritos can be.

 ML> Lum's Ollieburger
 DD> As I said above ... this ain't bad. But, you could lose the Heinz 57

I've recently rediscovered 57 Sauce. I think it's great stuff.

 DD> and add a slab of yellow cheese between the meat patty and the slice of
 DD> onion. 

9, danke.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Pork `n' Spicy Apples
 Categories: Meats
      Yield: 4 servings

    1/4 c  HEINZ 57 Sauce                    1/4 ts Salt
    1/4 c  Apple jelly                       1/8 ts Pepper
    1/4 c  Apple juice                         1 tb Vegetable oil
      1 ts Cornstarch                          2 lg Apples [Granny Smith, or
    1/8 ts Cinnamon [ground]                        Golden Delicious] [peeled-
      1 ds Allspice [ground]                        -quartered & sliced «"thick
      1 lb Pork loin [boneless]                1 tb Butter
    1/4 c  Flour

  1)      In a small bowl, combine the 57 sauce, jelly, apple juice,
  cornstarch, cinnamon, and allspice; then set aside... Cut the pork into 4
  slices, and flatten each to ¬" thickness... 2) In a small bowl, combine the
  flour, salt and pepper, and then dust the pork slices lightly with it...
  Then sauté the slices in a large skillet and the oil until cooked, about 3
  min on each side; remove and keep warm... 3) In the same skillet, sauté the
  apples in the butter for 2 to 3 min. and then remove from the skillet, and
  pour in the 57 sauce mixture,and heat stirring constantly, until the jelly
  is melted and the sauce thickens... 4) Return the apples to the sauce in
  the skillet and heat through... Spoon the apples (and sauce) over the pork
  just before serving...

  From the GREAT AMERICAN Famous Brand Name Cookbook and Fred Goslin at
  Cyberealm Bbs in Watertown NY. (315) 786-1120

-----


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