Text 23542, 79 rader
Skriven 2009-04-22 12:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: burgers and stuff 518
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 DD> If you are number three in the market (after the Sign of the Clown and
 DD> Whop-A-burger) you might look at Carl's Jr performance in 
 DD> the west and think - "This is an opportunity."

One can't assume future performance even of a brand that is
well established in a different market. And when there are
so many good local faster food opportunities, it just makes
me shake my head.

 DD> Further, the franchisee may have been a
 DD> relic of the 50s and early 60s when anything from "the Coast" was cool
 DD> and had a leg up on success ... which would have coloured his thinking.

If so, I wonder why he didn't go for such a brand to begin with.

In either case it sounds like desperation or at least serious
dissatisfaction with the current situation was the motivator.

 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.
 DD> My mileage obviously varies.

Indeed it does. I found 57 so much superior to ketchup (and
also to A-1, which it also competes with) that I was even
thinking of actually buying a bottle.

 -=> Dave Drum said to Ruth Hanschka <=-

 DD> In my experience asparagus, if fresh, does not need steaming or
 DD> grilling, etc. Only warming/heating ... which can be done on an open
 DD> plate in a nuker. I have snapped asparagus off the stalk in the back
 DD> yard and eaten  the tender shoot raw
 DD> right there in the asparagus patch. Other than being ambient
 DD> temperature it tasted much the same as at the dinner table.

Raw asparagus is delicious ... it also makes your pee smell even
more than cooked asparagus does. You can also nibble various
other parts of the plant in the garden - I find that the foliage
or whatever you call it has a pleasant strong asparagrassy taste
(though it does get tough).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Beef with Asparagus
 Categories: Chinese, Beef
   Servings:  4

      1 lb Flank steak, membrane peeled
           -=OR=- Boneless Sirloin,
           - thinly sliced against
           - the grain into
           - pieces 2-in long

MMMMM-----------------------------MARINADE----------------------------------
      2 ts Cornstarch
  1 1/2 tb Chinese rice wine or dry
           - sherry
      2 tb Light soy sauce
      3 tb Peanut oil
    1/2 lb Fresh asparagus
           - sliced diagonally
           Salt to taste
      3 tb Chicken broth

  COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut
  oil in a wok over a high flame and stir-fry the beef long enough to brown
  it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons
  of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and
  chicken broth and boil until the asparagus is tender-crisp (about 1
  minute). Add the beef and toss it with the asparagus to combine them. Serve
  the beef immediately.

  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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