Text 31372, 62 rader
Skriven 2009-11-24 07:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Popeye conundrum 416
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 DS> So why are the Popeye's shutting down?  This is distressing.
 ML> Guess: the franchises have been set up in easy markets - i.e.,
 ML> poor black and Hispanic areas - instead of out where one would
 ML> have to cultivate a more affluent clientele that would pay long
 ML> term rewards.
 DS> The Columbia Mall is certainly not a poor black or Hispanic market,

I was speaking from the evidence of my home markets - the less
savory (but not unsafe per se) parts of the Boston area and the
Hispanic neighborhood around Adams Morgan. I don't understand
how a busy one in a thriving market could fail.

 DS> I had some very good red beans and rice at Porter's a couple of days
 DS> ago.
 ML> Porter's rbr is quite good, but at his original location it
 ML> was so bland as to almost require The Man sauce in order to
 ML> give it any kind of savor at all.
 DS> This had a little tang -- not what I would call hot, but then I prefer
 DS> a rounded spicing with some depth to just plain hot.

The first time, when I say bland I mean bland. Not just lacking in
heat (I add my own to RBR) but in hamminess or any other kind of
flavor. It was a huge disappointment, but I've had similar tasteless
(think plain water-flavored beans, plain rice) versions in New
Orleans, as well, so someone must like them.

 -=> Dale Shipp said to Dave Drum <=-

 DS> The Popeye's in the Columbia Mall that closed was one of the busiest
 DS> restaurants there, even more than the McDonalds right next to it.  It
 DS> was far busier than some of the fast food Chinese places there.

In that case, the only thing I can guess is that Popeye's franchises
are being used as placeholders for real-estate speculators. You know,
wait for the market to turn around, but meanwhile make a little dough
on the side. Either that or something really not nice is happening at
headquarters.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Red Beans With Rice
 Categories: Cajun, Main dish
      Yield: 6 servings

      1 lb Red kidney beans                    1    Bell pepper
      1 lb Salt pork                           1    Chopped onion
      2    Cloves garlic                       1    Stalk celery
      1 ts Italian seasoning                   1    Whole hot pepper

  Boil pork 5 minutes to get rid of salt.  Put pork in second water (hot) and
  add beans, water, should be one-half inch above beans. Add immediately, one
  bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole
  hot pepper.  Cook slowly two to three hours, until gravy is thick and beans
  tender -- just before dishing out add a pinch of italian seasoning again.
  Salt to taste and serve with rice. From "Talk About Good" contributed by
  Mrs. Charles Barras, Jr.

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