Text 37111, 102 rader
Skriven 2013-05-21 04:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Vinegar
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Captain D's Seafood / part of Shoney's.
 DD> AYCE deals
 DD> Their prices were better than Long John's, too.
 DD> bankruptcy.

 JW> I think I detect cause and effect here.

The proximate cause, AFAICS, is that Captain D's was tied tightly to Shoney's -
which, after ditching the Big Boy franchises was trying to expand too far, too
fast. Management and personnel (especially wait staff) suffered hugely. IOW -
they took a perfectly nice, middle-of-the-road, family oriented chain of
eateries and tried to out-strip Denny's, et al. Corporate greed.
 
 JW> This kind of ties into the message to Michael in this packet that
 JW> talks about paying for quality.

 JW> Speaking of paying a little extra I see that after the latest
 JW> Bangladesh textile factory disaster Loblaw's and 23 other major
 JW> retailers in the first world are going to pay a few million extra
 JW> each to inspect their suppliers, make the suppliers improve worker
 JW> safety and increase minimum wages. The only corporate holdout was
 JW> the deservedly despised Wal-Mart.

As I just told MLoo - one of the things that gets up my wick is corporate
greed.  Bv)=  Wally World is the epitome if not the acme of that appellation.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Wine Apple Pie
 Categories: Pies, Pastry, Desserts, Wine
      Yield: 6 Servings
 
      5 c  Tart apples; cored, sliced
           - thin
    1/4 c  Sweet red wine
    1/4 c  All-purpose flour
    1/8 ts Salt
      2 c  All-purpose flour *
      1 ts Salt
      2 tb Shortening
      5 tb Cold water **
    3/4 c  Sugar
      1 tb Lemon juice
      2 tb Sugar
      3 tb Butter
      1 c  Shredded Cheddar
    2/3 c  Shortening
    2/3 c  Lard
 
  Place apples. 3/4 cup sugar, the wine and lemon juice in
  3-quart saucepan. Cover and cook over medium heat,
  stirring occasionally, until apples are just tender, 7 to
  8 minutes.
  
  Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon
  salt; stir into apple mixture. Heat to boiling, stirring
  constantly. Boil and stir 1 minute. Remove from heat. Stir
  in butter. Cool to room temperature.
  
  Heat oven to 425øF/220øC. Measure 2 cups flour, the cheese
  and 1 teaspoon salt into bowl; cut in shortening or lard.
  Sprinkle in water, 1 tablespoon at a time, mixing until
  all flour is moistened and pastry almost cleans side of
  bowl (1 to 2 teaspoons water can be added if necessary.)
  
  Gather pastry into ball; divide in half and shape into 2
  flattened rounds on lightly floured cloth-covered board.
  Roll one round 2 inches larger than inverted 8-inch pie
  plate with floured stockinet-covered rolling pin. Fold
  pastry into quarters; place in pie plate. Unfold and ease
  into pie plate.
  
  Turn apple mixture into pastry-lined pie plate. Trim
  overhanging edge of pastry 1/2 inch from rim of pie plate.
  Roll second round of pastry. Fold into quarters; cut slits
  so steam can escape. Place over filling and unfold. Trim
  over-hanging edge of pastry 1 inch from rim of pie plate.
  Fold and roll top edge under lower edge, pressing on rim
  to seal; flute. Cover edge with 2- to 3-inch strip of
  aluminum foil to prevent excess browning. Bake 25 to 30
  minutes; remove foil.
  
  Bake 15 minutes.
  
  * If using self-rising flour, omit 1 teaspoon salt. Pie
  crusts made with self-rising flour differ in flavor and
  texture from those made with plain flour.
  
  ** If desired, 1 package (11 oz/310 g) pie crust mix or
  sticks can be substituted for the pastry.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I like a woman with a head on her shoulders. I hate necks. -- Steve Martin
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