Text 32319, 105 rader
Skriven 2013-01-06 08:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: ungenerosity 37
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 ML> Go cheap and focused. Though most of those items also sound
 ML> like low-cost to provide. But having so many things encourages
 ML> waste, as you don't know how much to make at a time. Better to
 ML> have a mountain of starch that can be replenished or not at will.
 DD> The new CEO is Sardar Biglari - and TBH he has turned around a chain
 DD> that was on the brink of insolvency. 

Fair enough, but not fare enough. It's a tough problem
when you're faced with a decent operation with too high
costs. You have to either compromise the product or
raise the prices, either way giving the customer a kick
in the teeth. That's the problem I've been facing with
United Airlines.

 ML> Will they learn, or will they crash and burn, or do they have
 ML> an accurate finger on the pulse of the consumer?
 DD> My local franchisee (one of the very few franchise operations) is
 DD> considering telling the national operation about places where the sun
 DD> never shines and going it alone

More power and best of luck. I suppose that for him (her?) the
most advantageous situation would have been if the parent had
gone belly up.
 
 ML>   Steak and Shake fries bite the bitter
 DD> carrot. So, I like to order my $4 special (triple steakburger & fries)
 DD> upgraded to the triple steakburger and a cup of chilli ... which raises
 DD> the price to $4.50 and is well worth it.
 ML> Out here the chili by itself would run close to that 4.50.
 DD> Steak & Shake chilli is a bargain - from their national menu "Genuine
 DD> Chilli - Chilli beef, chilli beans, and our blend of special
 DD> seasonings. Bowl 2.99 / Cup 2.29 -- Chilli Deluxe - Our Genuine Chilli
 DD> with diced, fresh onions and shredded Cheddar 'n jack cheese. Bowl 3.99

One could live on that in a pinch. I'd lose the beans, but
beggars can't be choosers.

 DD> / Cup 2.99" (spellings corrected to reflect Illinois legislation)

Somehow I thought so.

==

 DD> I used to do rec.food.cooking but it was full of pedants who could
 DD> ignite a flame war at the drop of a recipe with which they didn't agree
 DD> on ingredients or technique or title or punctuation or ....

I'd be useful there, but there are too many idiots. I'll
just let the Hoare man be the enforcer, thanks.

 DD> Title: Monkfish Piccata

That's not only not piccata, it's not even food. Effing
disgusting is what it is.

I know you posted this just to pull my leg, but remember,
100 people in a row eating pigshit and calling it blancmange
doesn't make it blancmange, especially if they're just
pretending on the Internet to eat it.

There's a bbq review site out there somewhere that I read
for s&gs once in a while that did a story on Scratch Kitchen,
a place I've been and eaten with some pleasure. Well, this
guy started off his review by saying something along the
lines of, I really want to like this place, but the jury's
still out, pretty much my own take. But then he proceeds to
talk about there being too much fat on the pork belly and
having to cut it off. Hello?

---------- Recipe via Meal-Master (tm) v8.01

      Title: Gekochtes Schweinefleisch - Kesselfleisch
 Categories: Pork/ham, German
      Yield: 4 servings

  1 1/3 kg Pork that has been hung at         15    Peppercorns
           -least 8 days (not                  1 tb Coriander
           Quite 3 lbs)                        1    Bay leaf
      1    Yellow turnip [substitute:          6    Juniper berries
           -carrot]                                 Salt and pepper to taste
    1/4    Celeriac bulb                       1 ds Sugar
      1    Parsnip                                  Vinegar (to taste) (1/8 -
      1    Leek                                     -1/4 cup)
      2    Onions studded with 4 cloves

  Best suited for pork legs, ribs, trotters, or pork belly.

  In a saucepan, combine the water with the rinsed and chopped herbs and
  spices and bring to a boil.  Add the meat, making sure that it is (barely)
  covered by the liquid, and cook for 2 to 2 1/2 hours, until tender.  Serve
  hot, with all the seasonings.

  May be served with potatoes.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 9/92

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