Text 28528, 231 rader
Skriven 2015-06-25 06:42:00 av DAVE DRUM (1:123/140)
Kommentar till en text av NANCY BACKUS
Ärende: Re: Iconic Restaurant Cha
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-=> NANCY BACKUS wrote to DAVE DRUM <=-
DD> 6. Howard Johnson's
DD> as HoJo's). By 1961 there were 605 HoJo's locations, as well as 88
DD> additional locations in the related Howard Johnson's Motor Lodges. By
NB> HoJo's was one of the few "real" restaurants Daddy would stop at when
NB> we were traveling... always a rare treat... :) Later, when I was
NB> almost grown, my aunt took me to one (maybe in NJ?), and treated me to
NB> HER favorite ice cream, pistachio... which has always remained one of
NB> mine, too...
DD> the mid-1970s, customers began favoring quicker fast food via counter
DD> services and without the need for HoJo's formal dining rooms and wait
DD> staff. Today, there are only two Howard Johnson's restaurant locations
NB> When I was in college, there was one in Rochester, at Twelve Corners...
NB> now there's a bank branch at that location...
We had two. One is now remodeled as an insurance office and the motel as weekly
rental efficiency apartments. The other was pulled down and a Steak & Shake
built on the site. The adjacent motel was re-branded as a Pear Tree Inn - then
pulled down for a vacant lot awaiting an optimist.
DD> 5. Chi-Chi's
DD> Chi-Chi's casual family-style Mexican dining chain of restaurants was
NB> We had at least one of those in the Rochester area, too... It was a
NB> favorite treat spot for a family that are friends of ours, so when they
NB> wanted to celebrate something, that's where they'd often go. As
NB> accompanist for the girls for school music competitions, I came along a
NB> few times... :) Gone now, of course...
DD> did sell the brand name to Hormel Foods (HRL) to market its
DD> grocery-sold salsa and nachos,
NB> Yup, I still see the salsa at the grocery store...
I see that dreck in my stupormarkups, aw well. I leave it where I find it.
DD> 3. Steak & Ale
NB> I do think we had at least one of those locally at one time, too...
We had one that was in the middle of a chain of various, but similar, themed
places. The location began as a semi-medieval themed thing called "Boar's Head"
than became Beef & Brew before being a Steak & Ale. After that it was a
semi-buffet featuring Mexican grub and is currently a La Fiesta sit-down
restaurant.
DD> 1. Sambo's
DD> Sambo's was founded in 1957 and expanded across the country serving
DD> burgers as well as pancakes. By the 1980s at its peak it had a
DD> whopping 1,118 locations nationwide. While the name of the brand was
DD> simply a contraction of the names of the two founders (Sam Battistone
DD> and Newell "Bo" Bohnet), it was an unfortunate one, and came under
DD> increasing pressure in the late 1980s from civil rights activists
DD> claiming the name was racially insensitive to black people as an
DD> inadvertent reference to the 19th-century book "Little Black Sambo."
NB> Worst part of that is that the book was referring to a little boy in
NB> India, as anyone that actually had read the book would have known...
NB> from the words to the illustrations... and from the tiger that turned
NB> to ghee, from running around the tree so fast...
As I told Mark Lewis and JIm Weller. I mis-like do-gooders who can't get it
right.
DD> And they left out Lum's - which I miss almost as much as HoJo.
DD> The original Lum's location closed in 1983. There were two LUMS
DD> operating. One in Bellevue, Nebraska, south of Omaha. And in 2010 a
DD> Lum's opened in Seekonk, Massachusetts.
NB> We had one of those in Henrietta, that was so popular with the deaf
NB> students at RIT/NTID that they made their own ASL sign for it...
DD> Title: Lum's Beer Hotdog
NB> Yup, that was one of the drawing cards, though not so much for me... ;)
For us it was the Ollieburger and the Wienerwald chicken
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Ollieburger - Part One
Categories: Beef, Chilies, Herbs, Sauces
Yield: 1 servings
1/3 lb Ground chuck per burger
MMMMM-------------------OLLIEBURGER SEASONING------------------------
MMMMM----------------------DRY INGREDIENTS---------------------------
1/4 c Sugar
2 tb Paprika
1/4 ts Turmeric
1/2 ts Onion Powder
1 ts Ground Coriander
1/2 ts Cornstarch
1 tb Ground Celery Seed
1 tb Ground Cumin
1 tb Garlic Powder
2 ts Fennel Seed
1 tb Crushed Red Pepper
1/2 ts Cayenne Pepper
1 ts Ground Black Pepper
2 Crushed Beef Bouillon Cubes
MMMMM---------------------LIQUID INGREDIENTS--------------------------
6 tb Lemon Juice
2 tb Worcestershire sauce
2 tb Soy Sauce
2 tb Steak Sauce (A-1)
2 ts Vegetable Oil
2 ts Heinz 57 Sauce
2 ts Cider Vinegar
MMMMM-------------------------BUN SAUCE------------------------------
1/4 c Miracle Whip
1/4 c Mayonnaise
2 tb Orange French dressing
1/2 ts Sweet relish
2 ts Dill pickle relish
1 ts Sugar
1 ts Dried, minced onion
1 ts White vinegar
1 ts Ketchup
2 tb Prepared Ollie Seasoning
Marinade
1 ts Montreal Steak Seasoning
The World's Greatest Hamburger
For many years, a family restaurant chain, known as Lum's sold an
exceptional 1/3 pound hamburger that was second to none. These
fantastic burgers were also to be found at a Lum's spinoff called
Ollie's Trolleys. Unfortunately, due to the bad management of the
parent company and the repeated selling of the restaurants, the chain
virtually disappeared. There are a few Trolleys around and a handful
of restaurants where you can still purchase this burger.
However, these few remaining businesses have failed to live up to
Ollie's own strict standards of preparation that he personally
drilled into my head and they allow their customers to 'have it their
way'.
So, in honor of Oliver G. Gleichenhaus, I present to you, the one,
and the only Worlds Greatest Hamburger
In a large measuring bowl, add all dry Ingredients together by hand.
DO NOT INHALE MIX as the dust is very overwhelming.
In a separate bowl, mix liquid ingredients together until well mixed.
Carefully add to dry ingredients and slowly mix by hand. Cover and
refrigerate for 2 hr.
For bun sauce, mix all ingredients and refrigerate for 2 hr as well.
When preparing an Ollieburger, place a 1/3 lb burger in prepared
marinade and allow to soak for 15 min.
Place on a 2 sided grill (such as a sandwich grill) and cook until
Medium Rare.
Continued to PART TWO
from ollieburger.wordpress.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Ollieburger - Part Two
Categories: Beef, Chilies, Herbs, Sauces
Yield: 1 servings
Serve with a slice of Mozzarella cheese on a seeded bun with bun
sauce top and bottom, and a garlic pickle spear.
Potato chips are optional.
AND NOTHING ELSE IS NEEDED.
This is how Ollie wanted it, and this is how I present it to you.
Discard any remaining sauce after the day's preparation.
A little footnote.
This recipe was created using a small sample of a commercially
prepared seasoning mix.
As you may or may not know, commercial mixes are pulverized to
protect any proprietary secrets a company may have. Therefore these
may not be the 100% exact ingredients, as owned by
God-only-knows-who. Also, prior to Lum's buying Ollie's recipe, there
was no written recipe. Ollie tossed together whatever ingredients he
had handy in his chop shop. The commercial recipe was a collaborative
effort between Lum's and their spice venders,
The creation of the recipe you see today was prepared over a period
of 7 years. I was assisted by the late Rich Loy, of Lexington,
Kentucky. Over that period we painstakingly made hundreds of batches
in order to dissect the secrets of 'the sauce'.
The final test was made and perfected shortly after Rich passed on.
This last batch was the closest that anyone, outside of the secret
holder, had made in taste and consistency.
Like the late 'Ollie', Rich was a character in his own right. I miss
both, very much.
You will also find that this is a very expensive marinade to make,
unless you maintain a stock of all ingredients. For those who can
still buy it, you know now why it costs you between $7 and $9 dollars
per burger.
Try this recipe, and you'll know why it's worth it!
from ollieburger.wordpress.com
Uncle Dirty Dave's Archives
MMMMM
... So easy, a child could do it. Child sold separately.
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