Subj : Re: Diners
To   : Ruth Haffly
From : Dave Drum
Date : Wed Jul 31 2024 07:14:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> There was an O'Charley's in the site I mentioned a few weeks ago that
 RH> can't seem to hold anything longer than 6 months. It was there when we
 RH> first moved to WF, but gone soon afterward. It's good to hear that the
 RH> place that replaced your O'C's is doing well.

 DD> O'Charleys is struggling. They're down to 58 store (from 600+) and
 DD> have closed their commissary in Nashville, TN in favour of Performance
 DD> Food Group supplying their stores.

 RH> Don't know what commissary is supplying Cracker Barrel but Steve no
 RH> longer orders their livers and gizzards. They used to be fresh cooked;
 RH> now they're frozen and cooked from that stage so they're rock hard.

All I ever do at C-B is breakfast. Usually the "Mama's Pancake Breakfast"

     8<----- SNIP ----->8

 RH> So hopefully those with good taste will patronise the cafes and spread
 RH> the word among co-workers. There will always be some die hard fast food
 RH> devotees in the crowd tho, keeping those places going.

 DD> and America's oldest (and first) drive-thru called Maid Rite.

 DD> https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San
 DD> wich-Shop

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

 DD>       Title: Maid Rite Hamburgers
 DD>  Categories: Five, Beef, Poultry, Sandwiches
 DD>       Yield: 4 Servings

 RH> A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
 RH> to visit West Amana for a bit, picked up a cook book. Browsing it, I
 RH> saw a recipe for Maid Rite burgers; I'll have to check the cook book to
 RH> see how well it matches this one.

It's a different Maid-Rite - ours pre-dates the Iowa based chain. The
Iowa chain opened a store here and the local Maod Rite owner sued them
for infringement. And won his case.
 
That being said, I'm not a big fan of loose-meat burgers. But, their
"home-made" root beer is most excellent. Better than my attempt.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Sassafras Root Beer
 Categories: Beverages, Herbs
      Yield: 5 Pints
 
           Several roots; (including
           - some green stems) from
           - sassafras saplings, about
           - 30-40 inches worth of 1/4"
           - thick roots-enough to fill
           - one cup when you chop them
           - in 1/2" pieces)
      4 c  Water
      2    Cloves
    1/2 ts Anise seeds; can sub fennel
      4    Allspice berries
      1    (1") stick cinnamon
    1/4 c  Molasses
      1 c  Sugar
      2 qt Soda water
 
  Scrub the roots clean of any dirt. Cut the roots into
  1/2" long pieces. (The roots can be tough, if you have
  a pair of pruning shears, they work great to cut the
  roots.) If you have a few green stems, you can include
  them too, but you should have mostly roots. Cut up as much
  as you need to fill one cup. Put the roots into a small
  pot and cover with 4 cups of water. Add the cloves, anise
  seeds, allspice berries, and cinnamon stick. Bring to a
  boil, reduce to a simmer, and simmer for 25 minutes. Add
  the molasses and simmer for 5 minutes more. Remove from
  heat.
  
  Strain through cheesecloth or a fine mesh sieve lined with
  a paper towel. Rinse out the pot. Return the liquid to the
  pot. Add the sugar, heat until just a simmer and the sugar
  has dissolved. Remove from the heat and let cool.
  
  To assemble the root beer, fill a glass with ice cubes,
  add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
  syrup to 2/3 cups of soda water. Add more soda water if
  you want it more diluted, add more syrup if you want it
  stronger.
  
  Yield: Makes about 2 1/2 quarts.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... He who lives without folly isn't so wise as he thinks.
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