Text 25677, 81 rader
Skriven 2012-06-03 08:23:25 av Dave Drum (1:18/200.0)
  Kommentar till text 25642 av JIM WELLER (1:123/140)
Ärende: Fast Food
=================
-=> JIM WELLER wrote to DAVE SACERDOTE <=-

 DS> All the new A&Ws I've seen have been co-branded with KFCs.

 JW> That will change. Last year A&W became independent again. A Great
 JW> American Brand LLC, a group of A&W Restaurants franchisees, acquired
 JW> all the Yum Brands A&W Restaurants, who also dumped Long John
 JW> Silvers to concentrate on growing their stronger brands in Asia,
 JW> especially China.

I wasn't clear from what your statement said about the fate of LJS. I see from
a Bloomberg posting of 11 Sep 2011 that Long Johns is also out from under the
Yumbrella. Which explains the appearance of Taco Sloppo and Kentucky Fried
Colonel co-locations. And makes me wonder as to the fate for the current
LJS/A&W set ups. The ones remaining in the places I travel seem to be quite
busy. And I was informed by a friend who lives near the west-side LJS that it
remains a co-location with an A&W presence - but it's a far, far trot for me. I
don't think I've ever even seen the location as it's not on any of my usual
routes.  Bv)=
 
 JW> The Canadian franchisees did the same thing here years ago and
 JW> thrived when the American chain floundered.

Now, is it YUM concentrating on exporting 'Murrican Fats Food to Asia? Or is it
A&W or LJS?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cod with Potato Crust
 Categories: Seafood, Potatoes, Wine, Dairy, Cheese
      Yield: 4 Servings
 
      1 lb Potatoes; peeled, cooked
    1/4 c  Butter
      2 tb Light cream
      1 lg Egg; beaten
  1 1/2 lb Cod filets
      2 tb Dry white wine
      2 ts Lemon juice
           Salted water
      2 tb Flour
    1/2 lb Shrimp; cooked
    1/2 c  Gruyere cheese; grated
           Salt & pepper
      1 tb Milk
 
  In a bowl, mix the potatoes with 2 tbsp butter, cream, and
  egg. Whip until fluffy.
  
  Place fish in a large frying pan with wine, lemon juice,
  and enough salted water to barely cover. Bring to a boil.
  Reduce heat and simmer for 15 minutes. Carefully lift the
  fish from the pan, and reserve cooking liquid. Flake fish
  coarsely, removing any skin.
  
  Preheat oven to 450øF/230øC.
  
  In a saucepan, melt 2 tbsp butter; blend in flour to make
  a roux. Over medium heat, add 1 cup of the reserved
  cooking liquid, stirring constantly until the sauce
  thickens. Add shrimp and grated cheese and simmer until
  cheese melts and shrimp is heated through. Season to taste
  with salt and pepper.
  
  Place fish in baking dish; add enough sauce to moisten.
  Cover fish with whipped potatoes. Brush potatoes with milk
  and bake for 30 minutes, or until browned.
  
  Serve any remaining sauce separately.
  
  From Creative Cooking: Fish and Other Seafood (1992)
  
  From: Dave Sacerdote; 03-05-96

  Uncle Dirty Dave's Archives
 
MMMMM
 
... For myself I am an optimist-no sense in being anything else - W. Churchill
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)