Text 22894, 180 rader
Skriven 2012-03-26 11:42:05 av Dave Drum (1:18/200.0)
  Kommentar till text 22843 av MICHAEL LOO (1:123/140)
Ärende: sorry info
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

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

The meat was mushy in a soggy Wheaties sort of way. The service was inattentive
at best and the attitude seemed to be "eat it and beat it so we can go back to
screwing off." Not a particularly welcoming sort of place and located pretty
far off the beaten track. Which, after a bad experience (or two in my case)
most people removed them from the possible destinations file.

The time you and I went there was the first time I had been to Corky's in
years. And the difference in food, service and attitude was astounding. I went
back several times after that and recommended the place to friends and
relatives.
 
 DD> 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

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

It wasn't just this one store - they closed a bunch of them. This one just got
caught up in the stampede.
 
 DD> is now a mediocre Mexican joint.

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

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

 ML> Shifting demographic?

Not really - our Latino population is under 2% - unlike Beardstown where it is
25%. And Indians make up the majority of the Asian population (a smaller group
than the Latinos).
 
 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.

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

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

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

There would have been some Gentiles in that mix, surely.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ratner's Knishes
 Categories: Appetizers, Breads, Potatoes
      Yield: 4 Servings
 
    1/3 c  Egg whites (about 2)
      2 tb Oil
    1/4 ts Salt
    3/4 c  Water
      3 c  All-purpose flour
           Oil
      1    Egg beaten; for wash

MMMMM--------------------VEGETABLE FILLING--------------------------
    1/4 c  Oil
  1 1/2 c  Onion; chopped
      1    Clove garlic; chopped
      1    Carrot; diced
      1 c  Celery
      2 c  Mushrooms; chopped
    1/2 c  Green pepper; chopped
      1 c  Rice; cooked
      1 c  Kasha; cooked
      1    Egg
           Salt & freshly ground pepper

MMMMM---------------------POTATO FILLING----------------------------
    1/4 c  Butter
      3 c  Onion; chopped
      4 c  Idaho potatoes; mashed
           Salt & fresh ground pepper
 
  Combine first 5 ingredients and beat with an electric
  mixer until smooth. Pour a thin layer of oil over dough.
  Let stand at room temp for 1 hour.

  Prepare filling as directed.

  Preheat oven to 350øF/175øC.

  On a heavily floured board, knead dough until smooth &
  elastic. Roll out to a 1/8 inch thickness, shaping into a
  14" X 24" oblong. Brush dough with oil.

  Spoon Potato Filling along one 24" edge of the dough.
  Spoon Vegetable filling along the other 24" edge.

  Roll the dough over the filling and continue rolling
  toward the center. Then roll the other side toward the
  center in the same way. Separate the 2 rolls by cutting
  down the center. Cut each long roll into 2 pieces.

  Place all 4 pieces on a heavily greased cookie sheet.
  Brush with oil and bake for 35 - 40 minutes, or until
  golden brown.

  Remove from oven and brush with egg wash. Return to oven
  and bake 10 minutes longer.

  Cut into 1 1/2" pieces and serve warm.
  
  NOTE: After, cooling, knishes may be sliced, wrapped and
  frozen (up to 1 year) and used when desired.

  Yield: Four 12 inch lengths
  
  VEGETABLE FILLING: In a 10" skillet heat the oil. Add
  onion, garlic, carrot, celery, mushrooms and green pepper
  and saute for 10 minutes or until veggies are tender.

  Stir in rice, kasha and egg. Season to taste with salt
  and pepper.

  Use as filling for Knishes.

  Yield: 3 1/2 cups filling (enough for two 2" knishes)
  
  POTATO FILLING: In a skillet heat butter and saute
  onion until golden brown.

  Stir in mashed potato, salt & pepper to taste. Cool.

  Use as filling for pirogen or knishes.

  Yield: Filling for 50 small pirogen or two 12" knishes
  
  Source:  "THE WORLD-FAMOUS RATNER'S MEATLESS COOKBOOK"

  From: Sandra Capps
  
  From the MM database of Judi M. Phelps.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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