a niche market. Perhaps it's just the care with which they
are made and the honesty of the ingredients.
Most likely; we haven't been up to the area in over a year so don't have
any chips (or bags) around to check the labelling. We have brought them
to picnics before and one of my friends here says that they're the best
chips she's ever had.
I've had all kinds of chips, good and bad, commercial and
homemade, and I can't recall a best chip; the one that
stands out is Utz's from decades ago, which were rather
like Grandma Utz's are today. Worst, some rancid ones,
some bizarrely salted ones, one notably both rancid and
salty from Miss Vickie's shortly after that company was
taken over by I think Weller told me Frito-Lay.
Too bad for the rest of them, or, as someone here puts it
indelicately, all the more for me. Until, of course, the
good stuff goes away altogether from want of demand.
Time will tell on that. Have to see what the next food fads will be.
One hopes kale will burn out after a while. Interesting
that a fast-food company pays that much attention to
short-term trends like that.
digestion. It's worth a complaint to the store and then
to corporate.
When it reaches the point of "I can't take this any more", I'll put
in a > complaint. That may be sooner, rather than later.
Sooner does more good.
Sometimes and sometimes they tune it out until they get a certain number
of complaints. Then they realise "there's something to this that we need
to look into" and then take action.
All the more reason to make your feelings known
early and often.
For Popeye's I've been known to make an unscheduled meal
stop, because in my part of the world they are few and far
between and inaccessible to the carfree. I'm not sure if
Nearest one to us is in Raleigh but as long as Steve can drive, we can
get to it easily enough. Maybe they'll put one in WF eventually.
It's interesting they haven't.
it's better to go in at off-times, when the product is
likely not to be as hot and fresh, or toward the end of
lunchtime, when they're still churning out large quantities
but there's still a line.
That's a toss up. I'd think it better to go at peak times when you know
the turnover on the chicken should be shorter. Going at an off time
means that the chicken has been sitting under the heat lamps (or
whatever warmning system) for who knows how long.
So the art is to get in after the rush but before
they've gone on break.
I doubt that it will. The dumber ideas often persist
longer than decent ones, though one hopes that the most
important truths stay around in various forms.
Another though where time will either bear it out or dicard it.
fancy resprt in I believe Dubai or Abu Dhabi claims 7 stars.
It's all pretty bogus, if you ask me.
Sounds rather excessive, IMO.
As one hotel official pointed out, it's like giving something
112 points on a 100-point scale.
Basically so.
Numbers can be rendered meaningless so easily.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Little Joe's Scramble - from the Little Joe Restaurant
Categories: Breakfast, Main dish, Cheese/eggs, Cyberealm, Kooknet
Yield: 6 servings
3 tb Peanut oil
1 Chopped onion
1 lb Lean ground beef
1 lb Blanched, drained and
Chopped spinach
Salt
Tabasco
4 Eggs, lightly beaten
4 tb Grated parmesan cheese
Heat the oil in a large skillet. Add the onion, and saute over medium
heat until soft. Add the beef, using a fork to break it up into small
bits. Cook until the redness is gone. Add the spinach, and mix well.
Cook, stirring, for 3-4 minutes. Add salt to taste. Mmix the Tabasco
with the eggs. Pour over the beef mixture, and cook, stirring until
the eggs are set. Remove from heat, transfer to a warm platter and
sprinkle with parmesan.
Posted by Joel Erlich
MMMMM
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