An interesting choice. Does it look like a fast-food place, or
Yes, very much like a fast food place.
I was kind of surprised by this so looked it up. It
had been my impression that the site was in the old
town, but pictures indicate that it's a lot more town
than old, and there are tons of commercial buildings
there, so what's one fast food joint. Now my only
surprise is that there's just the one.
It is the old part of town. The newer part goes from about West Holding
I suppose nobody thought to have zoning laws?
out to Capital Blvd. Most of the fast food places are out that way;
Hardee's is one of 2 (Domino's Pizza is on White St.) in the older part
of WF. There are several independant restaurants in town--Shorty's Hot
Dogs (founded in 1916), Las Mararita's, Pizza Amore (more than just
pizza) and more but they don't stand out like a fast food franchise.
Can you say what distinguishes the dogs to have made the
place last for over a century? As far as the others, it
sounds like the typical feeders of kids tired of dining
hall food. What is conspicuously absent in your recitation
is a really good burger place.
They also had to disguise themselves on Hilton Head Island. No,
Hardee's > did not have to disguise themselves. They fit nicely in
with the rest of > the area they're in.
So I see, and my impression is corrected.
Probably why it was allowed to keep its franchise design.
I see why you didn't give us much of a tour of the old
part of town!
referred > to the main street in town (Fry Blvd) as "French Fry Blvd" for all the > fast food places along it. Said that you could raise
your cholesterol by > driving down the street with your window open. Just as likely that as by eating the stuff.
Probably so. (G)
Anyhow, it's been a while since the fast food places used
wonderful animal fat to cook their fries. I got Bonnie some
Grandma Utz's (made with lard) a couple weeks ago, and she
was immediately hooked. She told me to hide the rest of the
bag, so I did, but after a couple days of rationing, I went
to the hiding place and ... gone. Animal-fat-cooked potatoes
are so much better than nonanimal-fat-cooked.
Maybe they'll go back to the carrot-raisin salad once they realise
it > was a better seller.
Time and profit-loss statements will tell.
As soon as they realise that kale isn't as popular as some people are
trying to make it.
Either that or our tastes are very behind the times.
And what a nasty-sounding choice.
That's your opinion and you're sticking to it; ours is contrary. (G)
Kale with lots of stems? I'm surprised.
For the amount of salad, I seem to get more stems than I think should be
in it. Don't know if they get ingredients and have to chop them or what
(I've gotten the salad in various C-F-As, with the same proportion of stems.)--maybe I need to do some checking into the matter.
In either case, it sounds like someone along the line
cheating for a penny - I know, times a million servings,
that comes to a bit, but it's not worth the bad will and
digestion. It's worth a complaint to the store and then
to corporate.
If there were a Church's closer by, that might get some
of my business, but with no Popeye's within striking
distance, I'd just as soon no chicken as KFC or CFA.
No Church's in the area that I know of. When we lived on the coast, they built one in Jacksonville. If it's still going, that's the closest one I
know of. There was also one in Savannah, near Hunter AAF.
It's better than the competition, except for Popeye's
(though the Shipps note that their new Popeye's is up
and down, so perhaps the formerly commendable consistency
is a thing of the past)), and cheaper to boot.
Which from your context I gather is part of Raleigh proper?
Technically, yes but it feels more like WF. It's an area known as Wakefield.
I'd have hoped it were called Wakeleigh!
I've no idea how the name was chosen.
That was sort of a joke. The rest of it would have
been "or Raw Forest."
We usually just check places out on our own--have gone to some
places > reccommended by the N&O restaurant critic and been
disappointed in them.
What's his or her batting average been?
For us, maybe about .200; others may have diffferent opinions. The one
Whoo. Of course others must have different opinions,
or else the critic would be out on his ear by now.
German place he reccommended, he gave 4 stars which was top at that
time, now he gives occaisional 5 stars. We thought it was worth 2 stars.
Stars is a stretchable concept. One or two stars from
Fodor's or Michelin, that's cause for celebration; on
most of the Internet these days that would be the kiss
of death.
In Europe, hotels were at one time rated, by various
government-related tourist institutions, as * to ****,
with the latter being extremely rare, but now places are
advertising 5 of them, which I believe is bogus, and some
fancy resprt in I believe Dubai or Abu Dhabi claims 7 stars.
It's all pretty bogus, if you ask me.
In that case, the question is likely no unless there's a
clientele that isn't obvious to the naked eye.
Possibly there is, but we tend to head towards Raleigh for most things. Sometimes we have to go elsewhere but most often, for eating out, it's
either in the WF area or Raleigh.
---------- Recipe via Meal-Master (tm) v8.01
Title: Lemon Cream Cookies
Categories: Cookies, Fruits
Yield: 70 servings
1/2 c Almonds; blanched, slivered 1 c Heavy cream
1/2 c Sugar 2 c All-purpose flour
2 Lemons 1/2 ts Salt
1/2 c Dark brown sugar; packed 1 ts Baking soda
2 Lg Eggs
Preheat oven to 350 deg. Line cookie sheets with parchment paper or
butter
them. Place almonds on baking sheet or pie plate and toast them in
preheated oven for about 4 mins. or just until they are crisp and faintly
colored. Set almonds aside to cool. Leave oven on. Place sugar in food
processor fitted with steel blade. Remove zest from lemons with a citrus
zester. Process zest and sugar until zest is grated, about 1 minute. Add
brown sugar, eggs and cream and process until very well mixed, 30 to 45
seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie
sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of
each
cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of
oven for 8 to 10 minutes, or until cookies are golden brown. Transfer
cookies to racks to cool. Store in airtight containers for up to 3 days;
the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC
pjxg05a
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