Text 22577, 72 rader
Skriven 2012-03-21 05:49:09 av Dave Drum (1:18/200.0)
  Kommentar till text 22575 av JIM WELLER (1:123/140)
Ärende: Popeyes
===============
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 -=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> So if it has no affiliation of any kind with Olive Oyl's
 GJ> boyfriend, where did the name come from?

 JW> According to the slick corporate website (why am I always the guy
 JW> who ends up looking up this kind of stuff?) the founder, a Al
 JW> Copeland, picked the name to trade gratuitously on a popular movie
 JW> character of the day, Popeye Doyle in the movie, The French
 JW> Connection.
 
Because you're the only one anal enough to care about such minutiae.   Bv)= 

A 1971 American dramatic thriller film directed by William Friedkin. The film
was adapted and fictionalized by Ernest Tidyman from the non-fiction book by
Robin Moore. It tells the story of New York Police Department detectives named
"Popeye" Doyle and Buddy "Cloudy" Russo, whose real-life counterparts were
Narcotics Detectives Eddie Egan and Sonny Grosso. Egan and Grosso also appear
in the film, as characters other than themselves. Egan played a uniformed desk
sergeant in the movie and went on to a minor career as a bit player, being
type-cast as a New York City Irish cop.

Meanwhile, on the set of the famous following sequence (the chase that set the
standard for all chases since) between Popeye and Alain Charnier in the subway,
real detective Eddie Egan (on who the Popeye character was based), spotted a
suspicious looking man, which he left the set to follow him, he later arrested
him for drug possession.

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

      Title: Doyle's Irish Stew
 Categories: Stews, Vegetables, Beef, Lamb/mutton, Potatoes
      Yield: 4 servings

    700 g  Stewing pieces; lamb or
           - beef (25 oz)
      1 ts Salt
    1/2 ts Fresh ground black pepper
      1 lg (or 2) onion; peeled; fine
           - chopped
      2 cl Garlic; chopped
    120 ml Water (1/2 cup)
    950 ml Beef stock (4 cups)
      4    (to 5) chopped carrots
      5 lg Potatoes; peeled, quartered
      1 ts Dried thyme; whole
      1    Turkish bay leaf
           Chopped parsley

  Season meat w/salt & pepper. Heat oil in saucepan and add
  meat and chopped garlic. Brown on all sides.

  Transfer the browned meat to a casserole dish.

  Add the potatoes, carrots, onions, seasoning, herbs and
  stock mix.

  Cover with water.

  Cover the dish and simmer for 1-1/2 hours, or until tender.

  From: http://www.menupages.ie

  Uncle Dirty Dave's Archives

MMMMM

... 'E's kicked the bucket!  'E's shuffled off 'is mortal coil!
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)