Text 28730, 80 rader
Skriven 2009-09-14 16:00:49 av Sean Dennis (1:18/200)
  Kommentar till text 28726 av Dave Drum (1:124/311)
Ärende: Burger Biggies
======================
Hello, Dave.

Monday September 14 2009 at 08:06, you wrote to me:

 DD> Hire minimum wage help - get minimum wage expertise.

It's just not in the burger business-a lot of people are under this
misperception of having to squeeze the burgers dry to cook them.

 DD> Or, perhaps it was just overcooked which often happens when you have
 DD> bored, druther-be workers manning the grill. It's hard to find workers
 DD> in entry-level jobs who take pride in their jobs and thus perform well
 DD> in them.

Either that or it was just not quality meat.  But it's probably the former than
the latter, sadly.  When I'd first worked back at McD's in the early 90s as a
teen, I took pride in my job, but when the machines do the cooking for you...

 DD> Shame on them for two reasons ... not keeping the fries hot - which is
 DD> NOT difficult. And for getting them too salty. Early in my working

The lukewarmness I could live with; the terribly over-salted taste I couldn't.

 DD> Hardee's Thickburgers are excellent ... as I have mentioned here many
 DD> times.

Indeed, they are.

 DD> Real Thickburger or the new "Mini-Thickburger"? (1/4 lb. pre-cooked
 DD> for those who aren't in on their latest marketroid venture).

I think it's the real Thickburger; this one was awfully large and a really good
deal.  I'll check on that for you the next time I get one.

 DD> Errrrmmmmm, I'm a Midwesterner - living, as I do, in the Great
 DD> American Outback (TM).   Bv)=

It was Dale who I talked with first and I believe Clean Dave after that.  You
came in later in the thread. :)

=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sourdough French Bread
 Categories: Breads
      Yield: 18 servings

      1 pk Active Dry Yeast
    1/4 c  Warm Water (110øto 115øF)
  4 1/2 c  Unbleached Flour, Unsifted
      2 tb Sugar
      2 ts Salt
      1 c  Warm Water
    1/2 c  Milk
      2 tb Vegetable Oil
    1/4 c  Sourdough Starter

  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix
  and knead lightly and return to the bowl to rise until double.  Turn
  out onto floured board and divide dough into two parts.  Shape dough
  parts into oblongs and then roll them up tightly, beginning with one
  side.  Seal the outside edge by pinching and shape into size wanted.
  Place loaves on greased baking sheet and let rise until double again.
  Make diagonal cuts on top of loaves with razor blade or VERY SHARP
  knife and brush lightly water for crisp crust.  Bake at 400øF for
  about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18
  slices each. Also note the the serving sizes in all of these recipes
  is guesstamate. It all depends on the serving size you select.

MMMMM
=== Cut ===

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... The best way out of a difficulty is through it.
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - bbs.nsbbs.info (1:18/200)