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#31
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OT - Mini Rant, Fast Food
On Thu, 25 Nov 2010 12:39:45 -0600, Storrmmee wrote:
btw, something else I had before the fire was a bread machine... we did bake in it sometimes, but between my hands having issues, and DH's back issues we often used it on the dough cycle to do the better part of kneading, then we would shape/rise/bake in a stome, just an idea for you to consider, Lee I have given that some thought, but I have dough hooks for my mixer as an alternative. In any case, I don't mind the manual prep, as long as I have Vicodin to kill the back pain that too much standing up causes. The problem I have with buns is that the ones I form first rise to the doubling point while the last ones are still too small. I'm thinking about making half recipes (the full recipe produces about a kilogram of dough which makes about a dozen rolls). -- Ted Davis ) |
#32
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OT - Mini Rant, Fast Food
Storrmmee wrote: was totally with you until the olive garden, have eaten in good to nasty ones, the one here in springfield is a definitley avoid olive garden, horrible unclean srvers, have gottten lunch portions for dinner, paper and wrappings from the soup bag in soup, mold on the parm from the grinder, and i won't talk about the really bad stuff, Lee How strange! I've eaten in them in Los Angeles, Pasadena, several locations in the San Fernando Valley, plus in St. Paul MN, New York City, Boston, and at least two here in Phoenix AZ, all with consistently happy results. I simply assumed it was the parent company that insisted they maintain proper quality control - apparently I've just been lucky with the franchise owners. "EvelynVogtGamble(Divamanque)" wrote in message m... My brother was in the fast food business for many years (Hardees). He said a lot of the quality in such places depends upon how strictly the "quality control" is maintained by the franchise, or franchise-owner. You find that's true with many "chain" type restaurants, not just the fast food variety. Marie Callendar can be very spotty, even in the same city - excellent in one location, barely edible in another - even though the menu is supposedly the same. Good Earth is very different from city to city - even the menu is not the same everywhere. On the other hand, I've eaten in any number of Olive Garden restaurants, in several different cities. They serve the same menu everywhere, the quality of the food is consistently high, and the service consistently good. (Consequently, when I'm in a strange city looking for a quick meal, I look for an Olive Garden, because I know I'll get a good meal at a reasonable price.) |
#33
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OT - Mini Rant, Fast Food
exactly, we frequent the olive garden near dh's mom as service is good, food
is right and place is clean, haven't eaten in the one in springfield in over five years, Lee "hopitus" wrote in message ... On Nov 25, 11:27 am, "Storrmmee" wrote: was totally with you until the olive garden, have eaten in good to nasty ones, the one here in springfield is a definitley avoid olive garden, horrible unclean srvers, have gottten lunch portions for dinner, paper and wrappings from the soup bag in soup, mold on the parm from the grinder, and i won't talk about the really bad stuff, Lee My brother was in the fast food business for many years (Hardees). He said a lot of the quality in such places depends upon how strictly the "quality control" is maintained by the franchise, or franchise-owner. You find that's true with many "chain" type restaurants,not just the fast food variety. Marie Callendar can be very spotty, even in the same city - excellent in one location, barely edible in another - even though the menu is supposedly the same. Good Earth is very different from city to city - even the menu is not the same everywhere. On the other hand, I've eaten in any number of Olive Garden restaurants, in several different cities. They serve the same menu everywhere, the quality of the food is consistently high, and the service consistently good. (Consequently, when I'm in a strange city looking for a quick meal, I look for an Olive Garden, because I know I'll get a good meal at a reasonable price.) Yeah, franchise restaurants vary in quality with the territory. They all may have the same menu nationwide but the other two factors..uh uh (service and food quality). Olive Garden handy to me has terrible service and you can spend hours dining there, waiting for the servers to bring courses. Macaroni Grill is also a franchise and more obnoxious faults my family has experienced with servers there. We no longer patronize the local one as repeatedly, their star server where we were always seated at his "section" of tables even though we insisted on being seated at the opposite end of service area where there was female servers, would "hit" on my DIL without pause as he served us, even *told by her to his face* that she works for local law enforcement office and (do you believe this ****?) her DH sitting right there with us all. I wrote a letter to corporate HQ but never got reply....and said server still works there. Put your money where your mouth is, says I.And vice versa. |
#34
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OT - Mini Rant, Fast Food
the cheese was so nasty i smelled it as he grated it, what i figure is that
the grater or cheese was allowed to be damp, it was disgusting, but when they run it right its not a bit bad on the food, Lee "hopitus" wrote in message ... On Nov 25, 3:36 pm, "EvelynVogtGamble(Divamanque)" wrote: Storrmmee wrote: was totally with you until the olive garden, have eaten in good to nasty ones, the one here in springfield is a definitley avoid olive garden, horrible unclean srvers, have gottten lunch portions for dinner, paper and wrappings from the soup bag in soup, mold on the parm from the grinder, and i won't talk about the really bad stuff, Lee How strange! I've eaten in them in Los Angeles, Pasadena, several locations in the San Fernando Valley, plus in St. Paul MN, New York City, Boston, and at least two here in Phoenix AZ, all with consistently happy results. I simply assumed it was the parent company that insisted they maintain proper quality control - apparently I've just been lucky with the franchise owners. "EvelynVogtGamble(Divamanque)" wrote in message om... My brother was in the fast food business for many years (Hardees). He said a lot of the quality in such places depends upon how strictly the "quality control" is maintained by the franchise, or franchise-owner. You find that's true with many "chain" type restaurants, not just the fast food variety. Marie Callendar can be very spotty, even in the same city - excellent in one location, barely edible in another - even though the menu is supposedly the same. Good Earth is very different from city to city - even the menu is not the same everywhere. On the other hand, I've eaten in any number of Olive Garden restaurants, in several different cities. They serve the same menu everywhere, the quality of the food is consistently high, and the service consistently good. (Consequently, when I'm in a strange city looking for a quick meal, I look for an Olive Garden, because I know I'll get a good meal at a reasonable price.) I am not arguing with you, no way. Only O.G.'s I;ve eaten in were here and formerly, south FL. But notice I did not diss the quality of the food...only service affronts. The cataracts on my vision probably render me incapable of noticing "mold on cheese", etc. or worse. What you don't know by sight often can't be tasted either, LOL. |
#35
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OT - Mini Rant, Fast Food
frig the buns as you shape them then bring out to rise, or split the dough,
do as many as yo can and bake, Lee "Ted Davis" wrote in message ... On Thu, 25 Nov 2010 12:39:45 -0600, Storrmmee wrote: btw, something else I had before the fire was a bread machine... we did bake in it sometimes, but between my hands having issues, and DH's back issues we often used it on the dough cycle to do the better part of kneading, then we would shape/rise/bake in a stome, just an idea for you to consider, Lee I have given that some thought, but I have dough hooks for my mixer as an alternative. In any case, I don't mind the manual prep, as long as I have Vicodin to kill the back pain that too much standing up causes. The problem I have with buns is that the ones I form first rise to the doubling point while the last ones are still too small. I'm thinking about making half recipes (the full recipe produces about a kilogram of dough which makes about a dozen rolls). -- Ted Davis ) |
#36
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OT - Mini Rant, Fast Food
On 25/11/2010 5:15 AM, CatNipped wrote:
Well, the funny thing is that when they did the heart catheter they found not a single bit of plaque, strictures or and damage to my arteries, and I had too *LOW* blood pressure (they would withhold my pain meds in the hospital until my blood pressure was over 80 (the top number, I forget whether it systolic or histolic). "Normal" blood pressure for me is 90/60 and they'll often have a hard time reading that (or don't believe their eyes since they'll invariably take it two or three times before writing it down. So salt is not a factor and there is no evidence of harm from saturated fat. They think now is that it was because of the RSD and pushing myself too hard that brought about the heart attack. More damaging to my heart/health is weighing on 89.5 pounds (as of this morning). Not that I think eating healthy is *bad*, only that it doesn't matter to the doctor or nutritionist *what* I eat as long as I get a lot more protein into my body. Best I can suggest is those 'protein shakes' that body builder types use to muscle up, or even going down to the health food shop and buying those amino acid supplement thingies (probably about as good as a 'protein shake', actually) Did a bit of a search and came across this site. It might be helpful: http://www.gainingweight.info/a-samp...o-gain-weight/ Yowie |
#37
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OT - Mini Rant, Fast Food
On Fri, 26 Nov 2010 01:02:13 -0600, Storrmmee wrote:
frig the buns as you shape them then bring out to rise, or split the dough, do as many as yo can and bake, Lee I thought about doing something like that, but I didn't know if it would work. Maybe even chilling half the dough, then chilling the first batch while preparing the second. I'll definitely try that - thanks for the suggestion. BTW, I use a digital scale to portion the dough - about 80 grams per bun. That's almost twice the weight of commercial "whole wheat" buns, but real brown bread *is* heavier than the 'whole wheat added as a minor ingredient' stuff one gets at the store. -- Ted Davis ) |
#38
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OT - Mini Rant, Fast Food
On 26/11/2010 17:15, Ted Davis wrote:
I thought about doing something like that, but I didn't know if it would work. Maybe even chilling half the dough, then chilling the first batch while preparing the second. I'll definitely try that - thanks for the suggestion. BTW, I use a digital scale to portion the dough - about 80 grams per bun. That's almost twice the weight of commercial "whole wheat" buns, but real brown bread *is* heavier than the 'whole wheat added as a minor ingredient' stuff one gets at the store. I make all my bread myself. Sometimes, I make the dough in the evening and put it in the fridge to prove overnight. In the morning, I bake rolls or a loaf and have fresh bread for breakfast. It helps that I usually wake up very early (all by myself - the cats are usually annoyed that I get up so early). Then I just have to make sure Caliban can't get to the bread while it's cooling, and then I usually freze in part of the bread. -- Marina, Miranda and Caliban. In loving memory of Frank and Nikki. |
#39
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OT - Mini Rant, Fast Food
26.11.2010 20:01, Marina kirjoitti:
I make all my bread myself. Sometimes, I make the dough in the evening and put it in the fridge to prove overnight. In the morning, I bake rolls or a loaf and have fresh bread for breakfast. It helps that I usually wake up very early (all by myself - the cats are usually annoyed that I get up so early). Then I just have to make sure Caliban can't get to the bread while it's cooling, and then I usually freze in part of the bread. I'd love to get some recipes, if you feel like sharing, as I'd love to make bread myself. You can email me too, if you wish. At least we have the same measures and ingredients available. When I've tried to make bread, they've more or less turned into pancakes... meaning flat, heavy, solid blocks that you could use to throw at someone. Then again my sweet wheat dough bakings (bullängder osv) turn out just fine. I've been thinking of making dough like the sweet versions, except not sweet, not sure if that'd work though... -- Christine in Finland christal63 (at) gmail (dot) com |
#40
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OT - Mini Rant, Fast Food
"Yowie" wrote in message
... On 25/11/2010 5:15 AM, CatNipped wrote: Well, the funny thing is that when they did the heart catheter they found not a single bit of plaque, strictures or and damage to my arteries, and I had too *LOW* blood pressure (they would withhold my pain meds in the hospital until my blood pressure was over 80 (the top number, I forget whether it systolic or histolic). "Normal" blood pressure for me is 90/60 and they'll often have a hard time reading that (or don't believe their eyes since they'll invariably take it two or three times before writing it down. So salt is not a factor and there is no evidence of harm from saturated fat. They think now is that it was because of the RSD and pushing myself too hard that brought about the heart attack. More damaging to my heart/health is weighing on 89.5 pounds (as of this morning). Not that I think eating healthy is *bad*, only that it doesn't matter to the doctor or nutritionist *what* I eat as long as I get a lot more protein into my body. Best I can suggest is those 'protein shakes' that body builder types use to muscle up, I *SOOOOOO* wish I could drink sweet drinks (I love milk shakes). I can eat solid sweets, candy, cake, pie, etc., but sweetened drinks, no matter what sweetening agent is used (expect aspartame), makes me vomit. or even going down to the health food shop and buying those amino acid supplement thingies (probably about as good as a 'protein shake', actually) Yes, that would be a much better, "doable" solution. Did a bit of a search and came across this site. It might be helpful: http://www.gainingweight.info/a-samp...o-gain-weight/ Yowie At a glance it looked like a good site for me - I bookmarked it for later review - it's 12:00 PM here now so I've got to go and give sleep a chance to happen! ; -- Hugs, CatNipped See all our masters at: http://www.PossiblePlaces.com/CatNipped See the RPCA FAQ site, by Mark Edwards, at: http://www.professional-geek.com/rpcablog/ |
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