We've been less happy with CB than we used to be. Steve used to like their chicken livers and gizzards. Now they come frozen, from a

central > commissary, fried rock hard to make sure the inside is thawed/cooked. > Overall, they just aren't what they used to be, like most places.
I agree; I wish I could take exception to the "like
most places" part, which smacks of an unseemly despair,
but reflection indicates that that downhill slide is
altogether too common.

Start out with a "bang" and go downhill from there. A Culvers and a MOD
Pizza just opened up in WF. We were at one of the latter in Seattle--ok
but not great pizza. The former seems to be an ice cream place with
burgers & fries as a side line. We've not yet been in it to check it
out.

Culver's is as you speculate - it had the trademark on
the term butterburger, which is a burger with butter
on it, no surprise. I've not been to one that I recall,
having had butterburgers in various other places but
having been warned off from the original.

Is MOD the place that uses a mechanized monster hot
oven to make your pizza, so it's ready in 5 minutes?
I think there's such a one in South Station Boston,
but I've not paid it any heed.

I don't recall the last time I went to a chain
pizza place.

The last one we were in was the MOD (Made on Demand) one. As they were building the one in WF, we were speculating on what the MOD stood for. I suggested Mushrooms, Onions and Durian. (G)

That I'd try.

who is one of the best trumpeters in the
country ... [pause] ... in his price range."

Hopefully that was done in rehearsal only, and the trumpet player

wasn't > offended by it.
Nope. In performance. And as well in a subsequent
performance. Jeff grinned and bore it - what else
do you do when bullied (that's what it is, even in
a jocular way) by someone more powerful than you?

I'd either talk to her myself or have somebody more poweerful than her
give her a good talking to--but in private.

This was a name brand person (withheld to
protect the guilty).

My father used to have a witch's brew of different
kinds of artificial sweetener, which he said was
"just like sugar"; it sort of was, the shortcomings
of one artificial sweetener being made up for by
another, and vice versa. I've forgotten the formula
but did post it here or on RIME once.

I don't recall seeing it so it was probably on RIME. Sounds ghastly tho!

I'm flattered by the implication that you read
either every word I post or everything on the
echo in general.

Hopefully she can get that locally.

It's not as though the other brands are all bad
- Hunt's tends to be bitter, but you add salt
and sugar to fix that; Redpack and Pine Cone are
watery, so you cook the sauce longer; and so on.

Trade offs to almost anything.

But it really doesn't have to be. Tomatoes
are a perfectible thing.

I've been getting the blues from the taste and
condition of the blueberries we're getting
during the transition from imported to domestic.

Better berries will come.

That's what they all say.

Just ber-ry with it a bit longer.

You're grasping at straws again.

The irony, as I continually point out, is that I
like carbs now more than I ever did. My chocolate
used to be 85-99%; now it's more like 60-70. I
never used to eat bread; now I do. I didn't use to
go for dessert; now it's almost a craving.

I've always had a sweet tooth, but then again, I was raised with a
rationed amount of sweets. Even when I first got to the point where I
could decide for myself, I did limit my sweets for a good while, for
mostly financial reasons. Don't have that any more but limit my sweets
now for better health.

I've made a hundred macaroons in the last
few days. Eaten a dozen of them, too.

And in Germany, if you ask for water, they gave us bottled water unless
we specifically ask for "leitungswasser" (tap water) because the tap
water was pretty nasty.

That was where you encountered the sulfur
water, right?

Almond macaroons
categories: cookies, American, hybrid
yield: 36

14 oz pk sweetened shredded coconut
14 oz cn sweetened condensed milk
1/4 c sliced almonds, chopped
1 ts almond extract
1 ts vanilla extract
1 c milk chocolate chips, melted

Preheat oven to 325F.

In a large bowl, mix the first five ingredients
until blended. Drop mixture by tablespoonfuls 2"
apart onto parchment paper-lined baking sheets.

Bake 16 to 20 min or until light brown. Remove
from pans to wire racks to cool completely.

Drizzle cookies with melted chocolate; let stand
until set. Store in an airtight container.

Taste of Home 10-11/2012
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

but reflection indicates that that downhill slide is
altogether too common.

Start out with a "bang" and go downhill from there. A Culvers and a

MOD > Pizza just opened up in WF. We were at one of the latter in Seattle--ok > but not great pizza. The former seems to be an ice cream place with

burgers & fries as a side line. We've not yet been in it to check it out.

Culver's is as you speculate - it had the trademark on
the term butterburger, which is a burger with butter
on it, no surprise. I've not been to one that I recall,

No surprise, I'd pretty much figured it out from the context.

having had butterburgers in various other places but
having been warned off from the original.

I don't think I've ever had one, except maybe in the old Sizzleburgers
(cooked in half butter/half worcestershire sauce) that I think it was
French's promoted eons ago. Except my mom did it with probably A&P or
Victory house brand worcestershire and margerine, so not quite the real
thing.

Is MOD the place that uses a mechanized monster hot
oven to make your pizza, so it's ready in 5 minutes?
I think there's such a one in South Station Boston,
but I've not paid it any heed.

We were in Seattle, day before boarding the ship for our Alaska cruise
last summer. Went down to the Space Needle/Chihulley Gardens area for a
few hours; the MOD pizza place was one of the few reasonably priced
places to eat. Yes, it was a huge oven they used for the pizza but I
didn't notice it was mechanised. It's a small, very thin crust pizza
they load with all the toppings you want so eating it (it is cut into
quarters for serving) can be tricky if you have a lot of stuff on it.

I don't recall the last time I went to a chain
pizza place.

The last one we were in was the MOD (Made on Demand) one. As they

were > building the one in WF, we were speculating on what the MOD
stood for. I > suggested Mushrooms, Onions and Durian. (G)

That I'd try.

I'd go for the M & O but leave off the D and add some sort of meat.
Steve's reaction to my speculation was a big "UGH!". (G)

who is one of the best trumpeters in the
country ... [pause] ... in his price range."

Hopefully that was done in rehearsal only, and the trumpet

player > ML> wasn't > offended by it.

Nope. In performance. And as well in a subsequent
performance. Jeff grinned and bore it - what else
do you do when bullied (that's what it is, even in
a jocular way) by someone more powerful than you?

I'd either talk to her myself or have somebody more powerful than

her > give her a good talking to--but in private.

This was a name brand person (withheld to
protect the guilty).

UGH!

My father used to have a witch's brew of different
kinds of artificial sweetener, which he said was
"just like sugar"; it sort of was, the shortcomings
of one artificial sweetener being made up for by
another, and vice versa. I've forgotten the formula
but did post it here or on RIME once.

I don't recall seeing it so it was probably on RIME. Sounds ghastly

tho!

I'm flattered by the implication that you read
either every word I post or everything on the
echo in general.

Most of the time a fast skim, replies/notes to me in a bit more detail.

Hopefully she can get that locally.

It's not as though the other brands are all bad
- Hunt's tends to be bitter, but you add salt
and sugar to fix that; Redpack and Pine Cone are
watery, so you cook the sauce longer; and so on.

Trade offs to almost anything.

But it really doesn't have to be. Tomatoes
are a perfectible thing.

Also a very versatile ingredient.

I've been getting the blues from the taste and
condition of the blueberries we're getting
during the transition from imported to domestic.

Better berries will come.

That's what they all say.

Just ber-ry with it a bit longer.

You're grasping at straws again.

But not bil-ing you for it.

The irony, as I continually point out, is that I
like carbs now more than I ever did. My chocolate
used to be 85-99%; now it's more like 60-70. I
never used to eat bread; now I do. I didn't use to
go for dessert; now it's almost a craving.

I've always had a sweet tooth, but then again, I was raised with a rationed amount of sweets. Even when I first got to the point where

I > could decide for myself, I did limit my sweets for a good while,
for

mostly financial reasons. Don't have that any more but limit my

sweets > now for better health.

I've made a hundred macaroons in the last
few days. Eaten a dozen of them, too.

I made a fresh strawberry pie yesterday; it's 2/3 gone already.

And in Germany, if you ask for water, they gave us bottled water

unless > we specifically ask for "leitungswasser" (tap water) because
the tap

water was pretty nasty.

That was where you encountered the sulfur
water, right?

That was in Berlin. Water in Frankfurt wasn't as bad but still, not that
great for drinking.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
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