Text 25642, 67 rader
Skriven 2012-06-02 15:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Fast Food
=================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DS> All the new A&Ws I've seen have been co-branded with KFCs.

That will change. Last year A&W became independent again. A Great
American Brand LLC, a group of A&W Restaurants franchisees, acquired
all the Yum Brands A&W Restaurants, who also dumped Long John
Silvers to concentrate on growing their stronger brands in Asia,
especially China.

The Canadian franchisees did the same thing here years ago and
thrived when the American chain floundered. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flounder with Tomatoes and Olives in Parchment
 Categories: Fish, Chilies, Pickles
      Yield: 4 Servings
 
      4    20 by 15-inch pieces of
           -parchment paper
           Vegetable oil for brushing
      4    Skinless flounder fillets
     12    1/4-inch-thick tomato slices
      8    Kalamata or other brine
           -cured black pitted olives
           -sliced thin
    1/2 ts Dried hot red pepper flakes
  1 1/2 tb Unsalted butter; cut in bits
    1/2    orange's zest, julienned
      4    Fresh herb sprigs;
           -sage, thyme, or parsley
 
  On a work surface brush 1 of the pieces of parchment with the oil,
  turn it over, and brush the other side with the oil. Arrange a
  second piece of parchment on top of the first, brush it with the
  oil, and layer the remaining 2 pieces on top in the same manner.
  Season the fish with salt and pepper, arrange 1 of the fillets on
  one half of the top piece of parchment, and top it with 3 tomato
  slices, one fourth of the olives, 1/8 teaspoon of the red pepper
  flakes, one fourth of the butter, one fourth of the zest, and 1
  herb sprig.

  Fold the other half of the parchment over the fillet, beginning
  with a folded corner twist and fold the edges together forming a
  half-heart-shaped packet, and seal the end tightly by twisting it.
  Make 3 more packets with the remaining parchment and ingredients
  in the same manner. (Alternatively, the fish mixture can be
  wrapped in sheets of foil, oiling only the inside.) Bake the
  packets on a baking sheet in the middle of a preheated 450F oven
  for 10 minutes and cut them open before serving.
  
  Gourmet May 1990

MMMMM
 

Cheers

YK Jim


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