Text 22843, 113 rader
Skriven 2012-03-25 07:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: sorry info 411
======================
 ML> But the Springfield one was in fact pretty decent - sorry it
 ML> bit the big one.
 DD> Not nearly as sorry as I am. But, in point of fact, when that Corky's
 DD> opened it was a franchise operation and pretty much chewed the bitter
 DD> carrot. As I understand it the franchisee finally burned through all
 DD> his cash and credit lines and canned out owing the mother ship a pile
 DD> of gelt.

How can you screw up unless you offer bad meat inexpertly
prepared? You can offer bad meat expertly prepared and make
it (after all, what was Q originally besides figuring out a
way to make unsaleable stuff saleable?); and you can offer
decent meat lousily prepared and make it (most chain places,
such as Famous Dave's).

 So, to recoup at least some of what they were owed the
 DD> Memphians converted it to a company store and sent in a manager and
 DD> pit-master who knew what they were doing. This store was actually doing
 DD> quite well, turning the tables twice at lunch and four or more times at
 DD> dinner, according to one of the shift managers I met. Fiscal
 DD> difficulties elsewhere in the company forced them to put it up for
 DD> sale and when they could not find a buyer due to the economy being
 DD> driven off a cliff ...
 DD> they stuck it out until the lease was up and pulled the plug. The venue

If corporate was so hard up that it couldn't afford to
keep up the lease on one outlet, that's pretty frightening.

 DD> is now a mediocre Mexican joint.

Especially if a mediocre and presumably not too high-priced
Mexican joint can keep servicing the lease.

 DD> Oddly the yellow pages show 31 listings for Mexican restaurants -

Shifting demographic?
 
 ML> I would not have thought that the NYC deli culture had any effect
 ML> on North Carolina hillbilly culture.
 DD> North Carolina can be quite cosmopolitan in a red-neck, cracker sort
 DD> of way.

If you mean Raleigh-Durham, Chapel Hill, harlotte, Asheville,
and similar well known cultural hotspots, I wouldn't qualify
the cosmpolitan aspect in this way. The level of crackertude
is way lower there than in most other parts of the country,
including way north.

 Possibly influenced by New Yorkers stopping to eat on their way
 DD> to over-winter in Miami.

I can't come even close to buying that! Where in the Carolinas
are the knishes and kishkes and latkes and rugelach?

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

      Title: Rugelach
 Categories: Desserts
   Servings:  6

      1 c  Unsalted butter, softened
      6 oz Cream cheese, softened
  2 1/4 c  Unbleached white flour
    1/4 ts Salt
           *=+
           -CHOCOLATE CHIP FILLING*
    3/4 c  Semi-sweet mini chocolate
           -pieces
    3/4 c  Finely chopped walnuts
    1/2 c  Sugar
      1 tb Unsweetened powdered cocoa
    1/2 ts Cinnamon
           *=+
           -GLAZE*
      1    Egg yolk, beaten
    1/4 c  Water
    1/4 c  Sugar

  Yields 6 dozen pastries

  *=+                                PASTRY*

  For the pastry, in a large mixing bowl, cream the butter and cream cheese
  until light and fluffy.  Add the flour and salt and knead the dough lightly
  until well mixed.  Wrap the dough in waxed paper or plastic and chill for
  at least 2 hours.

  Meanwhile, prepare the filling of your choice by combining all of the
  ingredients.  Set aside.

  When the dough has chilled for a couple of hours and you're ready to bake
  the rugelach, divide the dough into nine equal pieces.  Work with one piece
  at a time and keep the rest refrigerated.  Roll each piece of dough into an
  8 inch circle.  Sprinkle the dough all over with about one-ninth of the
  filling.  Gently press the filling into the pastry. Cut the circle into
  eight pie-shaped wedges.  Starting at the base of each wedge, roll to the
  point to form little horn-shaped pastries. Place each rugelach, point-side
  down, on an unoiled baking sheet. Continue with the rest of the dough. When
  you have almost finished forming all the rugelach, preheat the oven to
  375F.  Combine the egg yolk with the water. Brush the tops with the beaten
  egg yolk mixture and sprinkle with sugar. Bake for 15 minutes or until
  golden brown.

  Note:  This is very soft dough.  For easier handling, roll the dough out on
  a piece of waxed paper. Source unknown

MMMMM



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