Subj : Qwik Serve
To   : Ruth Haffly
From : Dave Drum
Date : Wed Nov 09 2022 06:06:04

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Depends on where you live. Some places where we've lived the only
 RH> Italian available was a chain, others had no chains but mom and pop
 RH> places. We have both locally, usually go to the mom and pop place.

 DD> Some of the "Mom & Pop" places get pretty elabourate ... beyond the
 DD> small(ish) cafe with the red gingham table sloths (or just Formica).

 RH> This one is small, maybe a dozen tables, rather closely packed but no
 RH> red gingham table cloths or Chianti bottle candles. Just good food, and
 RH> ample servings.

Bianco's (the place I referenced below) was a bit bigger. 16 or so 4 tops 
and one big round table for families in the middle. But not cramped. No 
wicker wrapped chianti bottles w/candles there.

 DD> We had one here that was a favourite of mine. Grandma ran the kitchen.
 DD> Son Dominic was the maitre d and his wife was the cashier. Chirrun and
 DD> cousins were the wait staff, etc. After a couple visits my standard
 DD> order was "Whatever grandma is making". Never was disappointed.

 RH> I think it is one we would have liked also. (G)

My current favourite is a place called "Papa Frank's" on the far west
side of town. It has both indoor and outdoor dining and great grub.
www.papafranksspringfield.com

      8<----- EDIT ----->B

 DD> When Steak & Skake went from waitress/table service to Biglari's
 DD> "quick serve" format they lost me as a customer. I had in a S&S an

 RH> They used to put fliers with coupons in the paper when we first moved
 RH> here. That stopped some years ago, leaving me to wonder if the one in
 RH> Raleigh is still going. Guess we'll have to swing by sometime and check
 RH> it out.

They quit with the coupons/newspaper inserts when the formats changed.
I note that my local franchisee has begun doing their own flyers with
the franchise name (Stuller's) more prominent that the Steak 'n Shake 
logo. So, the split back to the "real world" may be coming sooner rather
than later. I hope.

 DD> average of six meals per week (usually lunch). I've not set foot in
 DD> one since my second visit under the new regime. The food is as good -
 DD> but the experience sucks rocks. I hear rumours that my local (and
 DD> Steak & Shake's *oldest*
 DD> franchisee) is going to drop the franchise, change their name to
 DD> something that won't get them sued, and go back to "dancing with who
 DD> brung them". If that becomes a reality I'll gladly go back.

 RH> Sounds like a good idea.

And maybe they'll go back to breakfast - which corporate also put the
kibosh on.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Breakfast 'shoe
 Categories: Breads, Pork, Eggs, Sauces, Potatoes
      Yield: 1 Serving
 
      1    (5" to 6" dia) buttermilk
           - biscuit; split *
      2 lg Eggs; cooked any style
      2    Sausage patties; cooked **
      2 c  Hashed brown, American fried
           - cottage fried or French
           - fried potatoes
           Sausage gravy to cover all
           Shredded yellow cheese; opt

MMMMM---------------------------GRAVY--------------------------------
      1 lb Bulk pork sausage; sage
      2 tb Onion; fine chopped
      6 tb Flour
      1 qt Milk
    1/2 ts Poultry seasoning
    1/2 ts Nutmeg; ground
    1/4 ts Salt
        pn Worcestershire powder
        pn Cayenne
 
  Crumble sausage into a large saucepan. Cook over medium-
  low heat. Add onion; cook and stir until transparent.
  Drain, reserving all but 2 tb of drippings. Add the two
  tablespoons of fat back to the meat, stir in flour and
  cook over medium-low heat for about 6 minutes or until
  the mixture bubbles and turns golden.
  
  Stir in milk. Add seasonings; cook, stirring, until
  thickened. Set aside and keep warm.
  
  This is *much more* gravy than is needed. The unused
  portion keeps well in the ice box for up to a week.
  
  Split the biscuit and place on a large oval platter.
  
  Place the fried pork patties on the biscuit halves.
  
  Cook the eggs as you like them and slide them onto
  the top of the pork patties.
  
  Add your potatoes over the eggs, and ladle on the
  sausage gravy, stopping before it runs off the edges
  of the plate.
  
  Sprinkle shredded yellow cheese over the top, if you
  like.
  
  Serves 1 if you are hungry. Serves 2 if you're a wuss.
  
  * can substitute toast if you must.
  
  ** Pick your meat. I prefer sausage. Others may like
  ham, bacon, beef, etc.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Skepticism, like chastity, should not be relinquished too readily.
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