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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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This is a chain across the Southeast (not certain of the geography, but
my cousin in Virginia had a summer job there in college, as I did in Greensboro NC). I served vegetables and salads there one summer, my only foray into food service. All you had to do was keep the little bowls full of various cold salads on the ice bed, and dish up hot veggies for people as they pushed trays down the line. You could get hot roast ham, beef and turkey sliced to order, but I wasn't senior enough to cut meat! Loved the veggies: fried okra, fried mushrooms, turnip greens with vinegar and raw onion offered as condiments, green beans boiled with fatback, and macaroni and cheese. Don't even argue, mac 'n cheese is a vegetable and you know it. We were allowed some allotment of free food on our breaks and I always got a veggie combination, three veggie sides on a plate. It was a cafeteria but they cooked that food from scratch and it tasted good. I remember the cooks shredding cabbage in vast quantities for slaw. Of course they made all kinds of jello, because jello with a dollop of mayonaisse is a nice salad, isn't it? Not that I ate jello or slaw, but even then I appreciated the sight of 'em. Can you Southerners tell me if K&W is still around, and is their food still good, or has it gotten completely pre-frozen and soulless? Maybe now in the era of mass-produced food, you have to go to a really upscale place to get good tasting Southern cooking, I don't know. Like Chez Panisse with a drawl, using organic produce and pork, and philosophy majors chopping biodynamically farmed turnip greens, and prices to match. If somebody can fill us in on whether this sort of place exists in North Carolina, I'd be most grateful. I keep threatening to visit my relatives there, I need to know about the dining out options. Leila |
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On 31 May 2005 23:18:55 -0700, "Leila" >
wrote: >This is a chain across the Southeast (not certain of the geography, but >my cousin in Virginia had a summer job there in college, as I did in >Greensboro NC). I served vegetables and salads there one summer, my >only foray into food service. All you had to do was keep the little >bowls full of various cold salads on the ice bed, and dish up hot >veggies for people as they pushed trays down the line. > >You could get hot roast ham, beef and turkey sliced to order, but I >wasn't senior enough to cut meat! > >Loved the veggies: fried okra, fried mushrooms, turnip greens with >vinegar and raw onion offered as condiments, green beans boiled with >fatback, and macaroni and cheese. Don't even argue, mac 'n cheese is a >vegetable and you know it. We were allowed some allotment of free food >on our breaks and I always got a veggie combination, three veggie sides >on a plate. It was a cafeteria but they cooked that food from scratch >and it tasted good. I remember the cooks shredding cabbage in vast >quantities for slaw. Of course they made all kinds of jello, because >jello with a dollop of mayonaisse is a nice salad, isn't it? Not that I >ate jello or slaw, but even then I appreciated the sight of 'em. > >Can you Southerners tell me if K&W is still around, and is their food >still good, or has it gotten completely pre-frozen and soulless? Maybe >now in the era of mass-produced food, you have to go to a really >upscale place to get good tasting Southern cooking, I don't know. Like >Chez Panisse with a drawl, using organic produce and pork, and >philosophy majors chopping biodynamically farmed turnip greens, and >prices to match. > >If somebody can fill us in on whether this sort of place exists in >North Carolina, I'd be most grateful. I keep threatening to visit my >relatives there, I need to know about the dining out options. > >Leila Hey Leila! K&W is another restaurant chain that started in Winston-Salem just like the world famous Krispy Kreme doughnut company. I like K&W if I want to be good to my body and eat veggies! As good as K&W is though, they can't make customers line up in the streets to get their food like Krispy Kreme does when they turn on that "Hot Doughnuts Now" sign! Bill |
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"Leila" > wrote:
>Can you Southerners tell me if K&W is still around, and is their food >still good, or has it gotten completely pre-frozen and soulless? Maybe >now in the era of mass-produced food, you have to go to a really >upscale place to get good tasting Southern cooking, I don't know. Like >Chez Panisse with a drawl, using organic produce and pork, and >philosophy majors chopping biodynamically farmed turnip greens, and >prices to match. > >If somebody can fill us in on whether this sort of place exists in >North Carolina, I'd be most grateful. I keep threatening to visit my >relatives there, I need to know about the dining out options. > >Leila K&W is alive and well in NC. We ate frequently in the one in Chapel Hill about 3 years ago. The lines went out the door. The food is about the same as I remember it from late 40's and early 50's in Winston Salem. Let me know if you get to NC. Maybe we can meet at a K&W for lunch. http://www.kwcafeterias.com/about.html for locations. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
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![]() "Leila" wrote in message > This is a chain across the Southeast (not certain of the geography, but > my cousin in Virginia had a summer job there in college, as I did in > Greensboro NC). (snipped) > > Can you Southerners tell me if K&W is still around, and is their food > still good, or has it gotten completely pre-frozen and soulless? > > Leila A few years ago, my husband was working as a consultant at the submarine base at Charleston, S.C. We found the K&W in North Charleston and it was consistently excellent, as well as spotlessly clean and really "upscale" for a cafeteria. I've often wondered if it were still there and if were just as good. (It was my first introduction to "sweet tea"!), so I'm glad to see it's still shown as a location. Wish we had one around here. Dora |
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>As good as K&W is though,
>they can't make customers line up in the streets to get their food >like Krispy Kreme does when they turn on that "Hot Doughnuts Now" >sign! >Bill Aw, Bill, you sound like you own too much Krispy Kreme stock. Sorry about that market drop but that's the way the doughnut deflates... We sold Krispy Kreme doughnuts to raise money for our school orchestra back in the late 70s. Yes I know KK well. And I went to summer camp in Winston Salem (Governor's School at Salem College, the cafeteria food there was miseable); my brother went to Wake Forest, my grandmother ended her days in a Methodist retirement home there, and so forth. Tobacco and underwear money used to run the place, God knows who is in charge now. Yes, I should get back to North Carolina in the next couple of years. We keep saying to ourselves - should we sell our wildly overvalued Bay area cottage and buy a mansion on the golf course in Greensboro for cash? Then we look at our life and think about the weather in NC, not to mention the politics which don't jive with ours, and we decide - no, we'll keep the shack. To each his own. I have to stay a blue stater for my peace of mind. Leila |
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In article .com>,
"Leila" > wrote: > This is a chain across the Southeast (not certain of the geography, but > my cousin in Virginia had a summer job there in college, as I did in > Greensboro NC). I served vegetables and salads there one summer, my > only foray into food service. All you had to do was keep the little > bowls full of various cold salads on the ice bed, and dish up hot > veggies for people as they pushed trays down the line. > > You could get hot roast ham, beef and turkey sliced to order, but I > wasn't senior enough to cut meat! > > Loved the veggies: fried okra, fried mushrooms, turnip greens with > vinegar and raw onion offered as condiments, green beans boiled with > fatback, and macaroni and cheese. Don't even argue, mac 'n cheese is a > vegetable and you know it. (snip) I tried explaining that macaroni and cheese is a vegetable to my students here in Seattle and they were appalled. (It's not described in the old or new Food Guide Pyramid that way.) Then I described how green beans are cooked down yonder, which really riled the vegetarians in the class. Of course, my major problem with southern cuisine is sweet tea. I consider chocolate a better source of Calories than beverages. Cindy -- C.J. Fuller Delete the obvious to email me |
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