Text 23512, 115 rader
Skriven 2009-04-21 07:27:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Changing Names
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

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

If you are number three in the market (after the Sign of the Clown and 
Whop-A-burger) you might look at Carl's Jr performance in the west and think - 
"This is an opportunity." Further, the franchisee may have been a relic of
the 50s and early 60s when anything from "the Coast" was cool and had a leg up
on success ... which would have coloured his thinking.

 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.

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

Their biggest sin is BLANDNESS. And trying to run a burger joint and a taco
stand on the same equipment ... which *can* work but not very well. And, as
those who have switched are finding out, it makes the business suffer. The name
of the game is "Fast Food", after all. And while some folks understand that the
"Thickburgers" are cooked to order and take a bit longer than a McDouble out
the warmer ... if they also have to wait for their (bad) taco or burrito - well
heck, they'll be down the street at the Sign of the Chihuahua where the half
pound combo burrito is pretty decent for the $$$. And served quickly, too.

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

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

My mileage obviously varies.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Curried Crab Cakes
 Categories: Seafood, Shellfish
      Yield: 12 servings
 
      4 tb Unsalted butter
      1    Yellow onion; minced
      3 lg Ribs celery; minced
      1 ts Fine minced garlic
      1 tb Grated fresh gingerroot
      1 tb Mild curry powder
      2 ts Ground cumin
      1 ts Ground coriander
        pn Cayenne
        pn Ground cloves; opt
      2 lb Dungeness crabmeat; picked
           - over
    1/3 c  Fresh breadcrumbs
    1/3 c  Mayonnaise
      2 ts Grated lemon zest
      2 tb Fresh lemon juice
      1    Egg
      1 ts Salt; to taste
    1/2 ts Pepper
      1 c  Dry breadcrumbs
           Oil
 
  For dinner I like to serve two crab cakes per person. If you want a
  vegetable to serve alongside, sugar snap peas would be a nice
  addition. For a smaller meal or as an appetizer course, serve one
  warm crab cake atop a bed of mild lettuces with fresh mango chutney
  or homemade aioli.
  
  Melt the butter over low heat in a medium saute pan. Add the onions
  and celery and cook until tender, about 8 minutes. Add the garlic and
  ginger and cook a minute or two longer. Add the dry spices, stirring
  well, and cook for about 5 minutes so the spices have a chance to
  release their fragrant oils. Cool this mixture.
  
  In a bowl combine the cooled seasoned onion mixture with the crabmeat,
  the fresh breadcrumbs, mayonnaise, lemon zest and juice, egg, salt and
  pepper. Mix well to distribute the onion mixture into the crab.
  
  Put the dry breadcrumbs into a shallow bowl.
  
  To form crab cakes, dip a 1/2 cup metal measuring cup into the crab
  mixture and pack it down. Then tap it out into your hand. Compact it
  gently with your hands and then dip in dry breadcrumbs. Repeat with
  all of the crab mixture. You should have 12 four-ounce cakes. Place
  on a sheet pan covered with parchment or wax paper and refrigerate
  for at least an hour. They will hold together better if well chilled.
  
  To fry the crab cakes, heat enough oil to film a saute pan over medium
  high heat. Working in batches, fry the crab cakes. When golden, flip
  them over with a spatula and let the second side color, about 6
  minutes in all.
  
  Makes 12 crab cakes
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And drink the milk of paradise "  Xanadu
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