Text 14762, 104 rader
Skriven 2014-07-11 10:52:53 av John Guillory (220.mlcooking)
  Kommentar till text 14746 av MICHAEL LOO (1:123/140)
Ärende: picnic prelude 651
==========================
  Re: picnic prelude 651
  By: MICHAEL LOO to ALL on Thu Jul 10 2014 09:57 am

 ML> well as the one recommended by the Metro Trip Planner, which
 ML> uses three buses plus a subway ride, takes longer, and costs
 ML> three times as much. I played around with this "public service"
 ML> but was unable to get it to recommend either the cheapest
 ML> route or the fastest or in fact any but the craziest and most
 ML> expensive.
     After seeing what 'Jackson, MS' calls "Metro", I'd avoid anything with
that name in it!  As far as taking a tour, if you stayed at Dale's house, why
bother going with what some company thinks you'd be interested in seeing.  Ask
Dale what's good to look at and visit, then go there!  I suppose if your life
only consisted of what the tourist burea's and travel agencies think your life
should be, then it'd be good to go flush some of your money down the toilet and
see what they recommend, but rarely do their taste and my taste come any where
near the same!

 ML> Olney Ale House, which not coincidentally has half price
 ML> burgers (beef only, the menu says, so vegetarians and
 ML> turkeytarians get left out) on Tuesdays.
     When you say 'beef only', to me, you imply throw 1 hamburger patty on a
bun with no mayonaise, no tomatoes, no lettace, etc. and eat it plain and dry!

 ML> medium-rare (theirs). They were good, as before. In addition,
 ML> oysters were on sale for 50c each, so I had half a dozen.
 ML> I should perhaps have had more, but there's only so much
 ML> stomach space.
     I could probably put down far more than a dozen.  I've never actually
ordered oysters by the piece.  Usually it's by the plate, bowl, etc.  You
usually get whatever fits in the said amount of space, or so many ounces, etc.
By the piece, you could get ripped off if you get some small oysters.  So where
they smoked, on the half shell, rockefeller?

 ML> Popeye's (yes!) - a deal was offered, $11 for 11 pieces. We
 ML> ended up with 10 normal pieces plus 2 undersize ones that I
 ML> suppose counted as one. Over the next three days I ate all
 ML> the dark ones, leaving the Shipps with the light ones;
     Having worked at Popeyes, I can only imagine that a deal like that would
  not be for me.  Granted, the wife would likely take that deal for the price.
  I wouldn't want it, because someone would come out unhappy with that deal!
  Usually, that means the manager can throw in what he/she wants to make the 
  11 pieces, whatever they have extras of to fill the order.  You could get
  11 wings, 11 legs, 5 wings, 4 breast, and 2 legs, etc. no telling till after
  they box it up.  And, if someone orders right after you say 20 pieces of
  white meat only, then you are likely to get 11 pieces dark.  Considering
  I love dark meat, and the wife loves white meat, I prefer to get the 
  whole chicken in the meal, so both are happy.  Rarely do you get that in
  a special like that, unless it specifically tells what type of meat you
  get for $11.



 ML> The Popeye's turned out to be saltier than usual (the Shipps
 ML> thought spicier than usual as well, but as the level in any
 ML> case is reasonably low, I didn't notice) but still better
 ML> than other chain fried chicken. I ended up drinking lots of
 ML> Abita beer with it, completing the Louisiana experience
 ML> without having to leave the Old Line state.
    And that I can say exactly what happened!  The popeyes where I grew up at,
  once I left kept hiring employees that didn't want to stay there for long
  and they didn't care about their job, because they where usually 14-16 years
  old.  The chicken comes in a tub that must be seasoned.  They dump the
  chicken in the sink, rinse in water, while tumbling it a bit.  Open a packet
  (for mild chicken, its usually basically a salt mixture.  For spicy its a
season blend that looks like red pepper).  Sprinkle it all over and tumble it
for I believe 10 minutes.  Once done, their supposed to put it in the tubs,
such that the dark meats on one side, white meat on the other, stacked nice and
neat in a certain pattern.  (Been a long time since I've done it!)  Usually,
they have the girls season the chicken, which they usually hate doing it,
especially because they can't flirt with the guys out front.  Rather than
following the methods listed above, and hurting their arms, they normally just
sprinkle the salt, flop the chicken a couple of times, get on their cell phone
until the manager sees them, then throw the chicken in the tub and say their
done.  That chicken must then sit in the cooler for I think 24 hours before
anyone can use it.  Now the way that girl seasoned that chicken works out
absolutely great!  Except you'll grab one leg and it'll be so bland you won't
want to eat it!  Then, you'l grab a breast and the first 2 bites will be
absolutely bland!  About to give up, you take another bite and discover there
is about a table spoon of salt in that one bite!  Once you manage to quit
gagging and consume a gallon of water, half a gallon of tea, and 3 glasses of
Dr. Pepper, you slap yourself in the face and take another bite.  It's bland! 
Because the seasoning didn't get mixed in properly while the girl was on the
cell phone!  Imagine that!  I don't know, I'd expected the seasoning to just
walk over to the right pieces of chicken and fall into place where they needed
to be, but hey.... The managers expected to pay young kids minimum wage and
have the same devotion that someone being paid at a fancy restraunt would have.
I tend to try some of the local chicken places, if the quality of the food and
the service isnt up to par, they're not going to get many chances to win my
business back!  Besides, it's really easy to get super sick from Chicken!  And
if the help doesn't care about seasoning the chicken, they likely aren't going
to care about making sure it gets in and out of the cooler in time, or some of
the other aspects of making sure the food is SAFE to eat!  I mean, if your
life's not that valuable.... ;-) I've worked at Sonic, Popeyes, Mc Donalds,
Taco Bell.... Not to mention, when you work at the various places, you get to
talk to people who worked at other places....  I know what to look for, and
what places I prefer to avoid!  I guarantee you, back in Louisiana you won't
catch me eating ice cream from a Sonic!  I only hope the sonic in Mississippi
is different from Louisiana!  Granted, I don't usually eat ice cream at Sonic
even over here.... 

...Every instructor assumes you have nothing to do but study for his course.
--- SBBSecho 2.11-Win32
 * Origin: KF5QEO's Primary Shack -- kingcoder.net (1:396/60)