Text 4443, 78 rader
Skriven 2013-09-09 07:23:00 av Dave Drum (70238.cooking)
   Kommentar till text 4429 av JIM WELLER (1:123/140)
Ärende: Chains and whips
========================
-=> JIM WELLER wrote to DALE SHIPP <=-

 ML> how many links makes a chain.

 DS> To me, the cut point is when they start franchising.

 JW> Chains and franchises are two different things, even though they
 JW> share some characteristics such as multiple locations. Chains own
 JW> all their stores which are run by salaried managers. Franchises are
 JW> independently owned and operated (subject to franchise agreements)
 JW> and individual store owners don't draw salaries but earn profits.
 JW> Some companies operate both concepts simultaneously.

My local Steak & Shake stores are a franchise operation - 4 here in Springfield
and two in nearby Jacksonville. They are one of the *very* few Steak & Shake
franchise operations. Mostly because the Stull family loaned some money to the
S&S founder, Gus Belt, when he was in a tight spot. They operate their own
commissary - which makes the old (1950) recipe Steak & Shake chilli, not the
stuff that the current overlords and bean counters have foisted on the
"company" stores. And they do not participate in all the whiz-bang special
promotion dishes that the national stores have lumbered upon them. Just those
they know will fly with their customer base.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Original Steak & Shake Chilli Concentrate
 Categories: Beef, Chilies, Herbs
      Yield: 60 Pounds
 
     60 lb Beef
     50 lb Suet
  2 1/2 lb Chilli spice mix *
      7 oz Garlic powder
      8 oz Ground cominco powder **
     16 oz Salt
  2 1/2 oz Ground black pepper
      1 oz Dried Japanese Red Hots ***
 
  * Company legend says they used a product from
  Spicekraft - which is now made by Baron's and sold
  as their #5640 Chilli Spice Mix
  
  ** Ground cumin
  
  *** Japones or Thai red hots (rat shit peppers)
  
  Grind meat and suet through coarse or chilli blade.
  
  Render suet and strain.
  
  Add meat and salt. Cook very slowly for one hour.
  
  Then add chilli mix, cominco powder, garlic powder and
  black pepper.
  
  Cook very slowly on and one-half hours longer. Just
  before taking off the stove, add Japanese Red Hots.
  Then place in pans to cool and store in refrigerator
  until needed.
  
  NOTES: Taken from an original (1930s) Steak & Shake
  instruction manual. I am assuming that the Japanese
  Red Hots were ground at some point. This is not the
  chilli that is currently in use at Steak & Shake.
  
  Elsewhere in the book from which I took this there was
  a menu listing that listed a bowl of chilli w/beans for
  15 cents per serving. A quart of chilli for take out was
  priced at 50 cents (4 servings) - UDD
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cooking, like love, must be entered into with abandon or not at all.
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