Text 31580, 194 rader
Skriven 2015-10-04 07:39:00 av Dave Drum (89780.cooks)
  Kommentar till text 31551 av Ruth Haffly (1:396/45.28)
Ärende: Discounts was:Burger Bar
================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Do they do discounts for seniors or others? Steve usually asks about a
 RH> military discount--most restaurants only do it on Veteran's Day but you
 RH> never know who will do it, for what and when.

 DD> Hardee's *always* has a 10% military discount. If not in uniform it
 DD> has to be asked for - AFAIK retirees are covered - they are here but I
 DD> dunno the policy with other franchisees. Military (also fire fighters,
 DD> cops, etc.) in uniform get the discount automatically at the counter.
 DD> They have to mention it at the drive through.

 RH> Hmmmmmmmmmmmmmm, didn't know about that one. Not that we're frequent
 RH> patrons of Hardee's but nice to keep in mind for when we do go.

I'm not as frequent as I used to be. If I want something quickly I tend to
visit the Sign of the Clown. Hardee's food tends to be better - but, it's
prepared to order - not kept in a warmer - so, it takes a bit longer. If I'm
doing a meal I either am at home or a sit-down restaurant. Hardee's *STILL* has
the best biscuits of all. As good as my dad used to make.

 DD> There is also a 10% senior discount under the same terms. But, you
 DD> can't get both - it's an either/or.

 RH> Understandable, but at what age do you qualify for the senior discount?
 RH> Some places it's 65, others, it can be as low as 50.

I think Hardee's is 55 - but, I don't know that for sure. I'll ask and if it's
different post the answer. If you don't hear further within a few days - it's
55 y.o.

 DD> Auto Zone has the same deal - 10% for uniformed services - including
 DD> retired. Officially, if not in uniform ID is supposed to be presented.
 DD> But, I've never seen it required. If someone asks about
 DD> military/fire/cop discounts we just assume that they're entitled.

 RH> Steve always pulls out his retiree ID at Lowe's and Home Depot, even
 RH> tho they know him quite well by now. Just to make it official. JoAnn
 RH> Fabrics and Michael's (craft store) also have standing
 RH> military/retiree/family member discounts, and get a fair amount of
 RH> business from us. A few years ago, Michael's had a spritz (cookie)
 RH> maker on half price clearance; we got it, of course. (G)

I don't have a Home Depot closer than 35 miles from me. I comparison shop
between Menard's and Lowe's. We have 2 "super-store" locations for each. One on
the north-east side, the other on the south-west. As I live on the near
north-east - those are the ones I use .... unless going to JoAnn's, Gordon Food
Service or something else out near the Maul (south-west).

 DD>       Title: Manual for Navy Cooks Creamed Chipped Beef
 DD>  Categories: Five, Beef, Dairy
 DD>       Yield: 10 Servings

 RH> My dad is WWII era Navy but has never mentioned this. OTOH, Spam and
 RH> canned corned beef...................................

We had it fairly often at NAS Memphis. Usually on Sunday morning brunch. I also
make a version using hamburger - and serve it over biscuits.
 
If you get nominated to prepare for a BIG church supper ...........

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp & Vegetable Biryani
 Categories: Asian, Seafood, Rice, Herbs, Vegetables
      Yield: 24 servings

      1 qt Water
      1 tb Vegetable Base
     12 oz Extra Virgin Olive Oil
      3 lb Jumbo Spanish onions; diced
      2 oz Chopped garlic
      3 lb Yukon Gold potatoes; sliced
      3 lb Cut green beans
      3 lb Peas & carrots
      3 lb Roma tomatoes
      2 tb Mild chilli spice mix
      1 tb Ground turmeric
      1 tb Ground ginger
      1 tb Ground cumin
      2    (3") cinnamon sticks
    1/4 oz Fresh mint leaves; chopped
     12 oz Plain yoghurt
      3 lb Basmati rice
      9 lb Turmeric rice; separate
           - recipe
    144 md Peeled, deveined shrimp
    1/4 c  Fresh mint leaves

  Wash hands. Wash all fresh, unpackaged produce under
  running water. Drain well. Dissolve the vegetable base in
  1 qt. of hot water. Stir until dissolved.

  Add 2 oz. of olive oil to a nonreactive, heated rondeau.
  Add the onions and garlic. Sauté until onions are
  translucent. Add the stock potatoes, green beans, and peas
  and carrots. Simmer 2-3 minutes. Season to taste with salt
  and pepper. Add the tomatoes, chilli spice, turmeric,
  ginger, cumin, cinnamon sticks, mint, and yogurt to the
  vegetable mixture. Mix together using a rubber spatula.
  Simmer 1-2 minutes. Stir frequently. If mixture seems too
  dry, add water or stock. Spread out in full stainless
  steel hotel pans in thin layers. 

  Allow to cool uncovered.

  Transfer to storage containers. Cover and refrigerate
  until needed.

  CCP: Refrigerate at 41oF/5oC, or below.

  FOR SERVICE: Prepare the basmati rice in a rice cooker per
  manufacturerâ€Ös instructions. Season to taste with salt and
  pepper.

  TO PREPARE À LA CARTE: Add 1 Tbsp. of olive oil to a
  nonstick, heated sauté pan. Add 6 shrimp to the pan. Sauté
  until opaque. 

  CCP: Final internal cooking temperature must reach a
  minimum of 145oF/63oC, held for a minimum of 15 seconds.
  Add 10 oz. of stew. Sauté until just warmed through.
  Alternate 6 oz. each of warmed turmeric rice and basmati
  in sectional layers in a heated serving bowl or on a
  serving plate. Spoon the Shrimp mixture over the top of
  the rice. Sprinkle 1/2 tsp. of chopped mint over the top
  of the shrimp mixture.
 
  Yield: 24 servings

  Recipe from: http://www.gfs.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Turmeric Rice
 Categories: Rice, Herbs, Vegetables, Citrus
      Yield: 7 pounds

      2 tb Vegetable base
      3 qt Water
      2    Lemons; zested, juiced
      1 oz Extra virgin olive oil
      1 lb Jumbo Spanish onions; peeled
           - diced
      2 tb Chopped garlic
      2 tv Ground turmeric
      3    Whole bay leaves
      1 qt Instant Rice

  Wash hands. Wash all fresh, unpackaged produce under
  running water.

  Drain well. Dissolve the vegetable base in the warmed
  water. Zest and juice the lemons. You will need 1 Tbsp. of
  zest and 3 Tbsp. of juice. 

  Add 1 oz. of oil to a heated rondeau. Add the onions,
  garlic, turmeric, and bay leaves. Sauté until onions are
  translucent. Add the rice. Stir together using a rubber
  spatula. Add the warmed stock, lemon zest, and juice.
  Bring to a boil. Stir frequently. Season to taste with
  salt and pepper. Cover rondeau tightly. 

  Place in a 325oF/163oC convection oven. Cook until all of
  the liquid has been absorbed and the rice is tender.

  Spread the rice out in stainless-steel hotel pans in
  shallow layers. Allow to cool. Transfer to a storage
  container. Cover and refrigerate until needed. 

  CCP: Refrigerate at 41oF/5oC, or below.

  TO PREPARE À LA CARTE: Heat desired portion in a heated
  nonstick sauté pan. Use a small amount of water or stock,
  if necessary, when reheating. 

  CCP: Final internal cooking temperature must reach a
  minimum of 165oF/73oC within 2 hours.

  Yield: 7 lb.

  Recipe from: http://www.gfs.com

  Uncle Dirty Dave's Archives

MMMMM

... Age isn't important unless you're a cheese.
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