Text 19464, 135 rader
Skriven 2011-12-27 07:14:34 av Dave Drum (1:18/200.0)
  Kommentar till text 19432 av MICHAEL LOO (1:123/140)
Ärende: hut by hut
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Well, François maybe, certainly not Jean-Claude
 ML> Well, of course, if that tzadei or gamma or whatever it is
 ML> in the middle of that word is an alt-135.
 DD> I dunno, as I have never messed about with the "alt-###" ascii
 DD> characters. It's that funky "c" with a pigtail hanging off the bottom
 DD> that is used commonly in Froggish and Romanian spellings.

 ML> Not to this reader. The c with a cedilla is ‡; the tzadei or
 ML> gamma is ç - I can't get the latter using the alt system but
 ML> had to cut and paste from your post.

Which is where I got it in the first place - cut & paste so that I could have a
"proper" spelling of the old wanker's name. BTW - I use Notepad++ as an editor
for these messages and the "ç" shows up fine in here. I am at the default
setting of "encode in ANSI" ... there is no provision I can find that allows
"encode in ASCII"  <SHRUG>

Innit amazing the things which will catch our attention?
 
 DD> Perhaps we have a good franchisee of Domino's here - and *here* is the
 DD> only place I have had Domino's ... and that only when others have
 DD> ordered the pizzas. And I am going to surmise that both you and Ian
 DD> were at a Pizza Hut where the franchisee was exceptional, as well.

 ML> Hard to generalize then, if franchisees have some control over
 ML> their product, rather than the home office having the control
 ML> over the franchisees. Which brings up the question of whether
 ML> consistency or quality is preferable.

As I visualise a restaurant "franchise" it should be a licencing agreement in
which the franchisee gets marketing assistance and materials, recipes, methods
and (probably) a menu which may or may not be added to to meet local
conditions. Quality of ingredients/employees are (or should be) left to the
individual operator after the "required" purchases from the mother ship
(central commissary). There is a lot more to most franchising agreement - but,
that is what I see as the "high spots" in a good one. If the "agreement" gets a
lot more restrictive than that the franchisee is just "buying a job" running
what is, at base, a company store which the company has cleverly gulled the
boob into financing, running, and sharing proceeds with the company.
 
 ML>   In
 DD> all three cases I suspect that the principals of the locations would
 DD> succeed in whatever part of the food business they essayed.

 ML> If a person can do okay under one set of rules, it's more
 ML> likely that s/he can do okay under another set of rules, the
 ML> success being related as much to the ability to follow rules
 ML> as to what the rules actually are.

And which set(s) of rules the person can/will commit to follow ... as above.
 
 DD> Night before last I was at my long-time friend's home delivering his
 DD> holiday gift when he asked me to stay for supper. Spaghetti with red
 DD> gravy. I demurred for three reasons - I still had rounds to make, I
 DD> wasn't hungry at that time, and the big reason - the smell of garlic
 DD> was overpowering, even to me.

 ML> Interesting. Was the overuse of garlic an effort to disguise
 ML> the less than prime condition of some other ingredient, a meat
 ML> perhaps?

I doubt that the meat was blinky - it had been purchased from a market which
grinds it own beef/pork and makes its own sausage. This batch was made with
Italian sausage as the meat.

I think the overload of garlic was because Stephen was using powder instead of
granules - and used his usual quantity as if he were still on granules. I asked
Dennis (his dad) what was the garlic -- because my curiosity was piqued. When
he looked in the cupboard he found two bottles of dry garlic. A granulated
garlic with just dregs and a fairly fresh Tone's Garlic Powder container. When
I said "That explains that."

He asked, "What's the difference? Garlic is garlic, isn't it?"

So, I gave him the short course in the differences between granules and powder.

Garlic is like chile - it's easy to add more (of either) but, hard to correct
an overdose. 
 
 DD> Yesterday I was informed that it was maybe a good thing that I had
 DD> scarpered off. All who ate the stuff, save one, were in some form of
 DD> distress or other.

 ML> Unless there was a substantial amount of bad meat or fish
 ML> insufficiently cooked, I'd count red gravy an unlikely cause for
 ML> the trots, the acidity and the garlic usually being somewhat
 ML> protective. But stranger things have happened.

 ML> The save one part is also peculiar.

Dennis and his son share table scraps, etc. with the fleabag. So all three
would have eaten of other things earlier in the day. Dalton, the neighbour kid,
had not eaten anything except the pasta and gravy there that day ... so, on
sober reflection I might have been all right eating some. Except I wasn't
hungry at the time and had places to be - so, it's moot.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mary Ann François' Quick Shrimp Etouffee
 Categories: Seafood, Sauces, Vegetables, Cajun
      Yield: 3 servings

      1 lb Shrimp; cleaned
     14 oz Can of tomatoes
      4 cl Garlic; minced
    1/2 c  Butter
    1/2 c  Fresh parsley; fine chopped
      1 tb All-purpose flour
           Salt & pepper
 
  Blend tomatoes including liquid until fine.

  In skillet, make roux of flour and butter. Add garlic and
  continue browning until tender.

  Add tomatoes, shrimp, salt and pepper. Simmer for 15 to 20
  minutes. Add chopped parsley before removing from heat.
 
  Serve over hot fluffy rice.
 
  Recipe By : Mary Ann François, New Orleans, LA

  Source: Pots, Pans and Pioneers, II

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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