The young man at the grocery checkout surprised me by (a) knowing what an
'unmarked' bundle of kale was and (b) looked at my yellow squash and
zucchini and said, "Oh, grilled squash - slice it, brush with a little oil,
salt and pepper, it's great!" He couldn't have been more than 18, if that.
And *cute*! Attention: we have a budding chef in checkout lane 7! Nice
way to wind up a shopping trip.

Oh, the other things I got were 8 meaty, well marbled 3/4 inch pork steaks
on sale for $5.48 for the package. I'll have to Tilia or otherwise package
some of those. Also got 6 beer bratwursts, which I can certainly grill
and/or otherwise use over the next few days.

Also got 2 nice meaty lamb shanks for under $5. The butcher had to go in
the back to find some for me. I can sure use the bones to make a nice stock
for a barley soup later after I braise them. I didn't spend more than $31,
I was so happy!

Thanks for the lamb shank reminder, Joe and Van... think I'll use RED wine
for mine and beef stock. It's been a long time since I braised lamb shanks
but IIRC it's a red meat, not white, and well benefits the taste of the
lamb. Also, Joe, thicken the gravy with some mashed potatoes. I think
you'll find it helps.

Jill

>
>
>The young man at the grocery checkout surprised me by (a) knowing what an
>'unmarked' bundle of kale was and (b) looked at my yellow squash and
>zucchini and said, "Oh, grilled squash - slice it, brush with a little oil,
>salt and pepper, it's great!" He couldn't have been more than 18, if that.
(snipped)

You had better luck than we did at Costco last night. Buying major packages
of chicken breasts & steaks for BBQ on the 4th...were a bit drippy, so I'd put
them in plastic bags. Caught the clerk trying to slide other food items into
the bags with the meat & when I asked her not to, got a shocked stare & some
"18 year old 'tude." Evidently there is still someone out there who has not
heard about the evils of cross contamination...she does now.
Happy 4th y'all!
NT

NTANTIQUES wrote:
>> The young man at the grocery checkout surprised me by (a) knowing
>> what an 'unmarked' bundle of kale was and (b) looked at my yellow
>> squash and zucchini and said, "Oh, grilled squash - slice it, brush
(snipped self)
> You had better luck than we did at Costco last night. Buying major
> packages of chicken breasts & steaks for BBQ on the 4th...were a bit
> drippy, so I'd put them in plastic bags. Caught the clerk trying to
> slide other food items into the bags with the meat & when I asked her
> not to, got a shocked stare & some "18 year old 'tude." Evidently
> there is still someone out there who has not heard about the evils of
> cross contamination...she does now.
> Happy 4th y'all!
> NT

Hopefully she listened; probably didn't if she gave you the " 'tude".

My (take that with a grain of salt) clerk knew to put them in separate bags.
He even separated the pork steaks from the bratwurst and the lamb shanks in
different plastic bags, then put them together in one larger bag. The
veggies were kept separate. He seemed fascinated when I told him the kale
was actually mostly for my small parrot. Parrots like kale? So I've heard.
She loves celery and celery leaves, spinach, apples (only certain ones) and
slices of oranges. Really? Yep, really.

Too bad it's raining here again, foiling my grill plans. So I took two of
the pork steaks (large, they are), cut them in half, trimmed off the outer
fat (these are well-marbled pork steaks), seasoned with salt & pepper.
Browned them and put them in the crockpot on HIGH with a little beef stock,
a pinch of dried oregano, minced garlic and onion. They'll stew there for
another couple of hours and I'll adjust the seasonings to taste. I suppose
I'll heat up some beans & greens to go with them in a couple of hours, if
I'm hungry, which I'm currently not

Jill

>From: oQspam:
>
>>
>>
>>The young man at the grocery checkout surprised me by (a) knowing what an
>>'unmarked' bundle of kale was and (b) looked at my yellow squash and
>>zucchini and said, "Oh, grilled squash - slice it, brush with a little oil,
>>salt and pepper, it's great!" He couldn't have been more than 18, if that.
>(snipped)
>
>You had better luck than we did at Costco last night. Buying major packages
>of chicken breasts & steaks for BBQ on the 4th...were a bit drippy, so I'd
>put
>them in plastic bags. Caught the clerk trying to slide other food items into
>the bags with the meat & when I asked her not to, got a shocked stare & some
>"18 year old 'tude." Evidently there is still someone out there who has
>not
>heard about the evils of cross contamination...she does now.
>Happy 4th y'all!
>NT
>
Sadly enough here, with the unemployment rate, we have seen more and more
checkers who are older and might have lost their jobs in management at some
companies. They tend to be very nice to talk to and know their produce, unlike
some teens who are more interested in talking to the bagger on the next aisle.
Having been under-paid in retail for years, I feel for these people. I worked
for KMart for about 5 years. They didn't treat employees too nice there. The
customers didn't treat us too nice, either.

Mr. Schidt will recall this site, the old amusement park that was on 38th and
Tennyson. These ugly condos went up there and it looks bad now. Also, they
want some kind of Walmart there. There are signs all over here on front lawns
saying "No To Walmart." Tennyson is really hopping now and the traffic is
heavy: it's the newest trendy place in Denver. I can't support putting a
Walmart there as I don't care for how they treat employees: I would never shop
there. Tennyson is thriving now with small privately-owned businesses and they
don't need a Walmart. I think the whole thing was a bad deal from the
beginning when the amusement park closed. Mr. Perry, the realtor who handled
the deal, pulled some shady deals, I think. I surely wouldn't want to have
those ugly condos across the street from me.

About food: Mr. Perry and his wife have 2 Victorian houses on 32nd Ave. One
is Highlands Garden, one of the highest-rated restaurants here. I think they
live in the house next door. She started the restaurant and it (she?) truly
serves up great meals.

Grismalkin wrote:
>> From: oQspam:
>>
>>> The young man at the grocery checkout surprised me by (a) knowing
>>> what an 'unmarked' bundle of kale was and (b) looked at my yellow
>>> squash and zucchini and said, "Oh, grilled squash - slice it(snipped)
>>
>> You had better luck than we did at Costco last night. Buying major
>> packages of chicken breasts & steaks for BBQ on the 4th...were a bit
>> drippy, so I'd put
>> them in plastic bags. Caught the clerk trying to slide other food
(snip)
>> NT
>>
> Sadly enough here, with the unemployment rate, we have seen more and
> more checkers who are older and might have lost their jobs in
> management at some companies. They tend to be very nice to talk to
> and know their produce, unlike some teens who are more interested in
> talking to the bagger on the next aisle.

I hate when that happens. Yeah, discuss your plans for Friday night; ignore
the customer standing right in front of you.

My father actually suggested (rather rudely, as he doesn't approve of what
I'm doing at the moment, which is neither here nor there) I apply at Walmart
*if* the benefits are comparable to those from my former employer. Know
what? I'd make better money back in the restaurant business than I would in
retail. (No offense intended to you.)

Having been under-paid in
> retail for years, I feel for these people. I worked for KMart for
> about 5 years. They didn't treat employees too nice there. The
> customers didn't treat us too nice, either.
>
(snip)
Heh. What goes around comes around. Karma and all that.

On my trip to Kansas, ate breakfast a couple of mornings at Waid's in
Prairie Village. John said to me, you'll like this waiter, just wait and
see. Indeed; after *one* breakfast, the next day the man said to me: "Good
morning! You take your coffee black, no cream, and you would like the eggs
soft scrambled, wheat toast and two strips of bacon." Exactamundo and
Yowsa!

I was a very good server and had repeat (call) customers, including a former
mayor of Shelby County, TN. But I don't know if I could recall what someone
ordered after only one meal, shell it out by rote and then say, "Or would
you prefer something else?"

John tells me this guy has been working there forever. John has been doing
that art show nearly 20 years (if the jury lets him in). This guy is a
professional server. *Obviously* very good at what he does.

Jill

>"Good
>morning! You take your coffee black, no cream, and you would like the eggs
>soft scrambled, wheat toast and two strips of bacon." Exactamundo and
>Yowsa!

The guy still had a cognative difficulty if he felt he had to specify coffee
BOTH black AND no cream. Maybe that's what exactamundo is getting at.

>"Good
>morning! You take your coffee black, no cream, and you would like the eggs
>soft scrambled, wheat toast and two strips of bacon." Exactamundo and
>Yowsa!

The guy still had a cognative difficulty if he felt he had to specify coffee
BOTH black AND no cream. Maybe that's what exactamundo is getting at.

>>"Good
>>morning! You take your coffee black, no cream, and you would like the eggs
>>soft scrambled, wheat toast and two strips of bacon." Exactamundo and
>>Yowsa!
>
>The guy still had a cognative difficulty if he felt he had to specify coffee
>BOTH black AND no cream. Maybe that's what exactamundo is getting at.
>
But maybe you're right. If he hadn't specified "black, no cream," you might
have got "black, no milk."

>>"Good
>>morning! You take your coffee black, no cream, and you would like the eggs
>>soft scrambled, wheat toast and two strips of bacon." Exactamundo and
>>Yowsa!
>
>The guy still had a cognative difficulty if he felt he had to specify coffee
>BOTH black AND no cream. Maybe that's what exactamundo is getting at.
>
But maybe you're right. If he hadn't specified "black, no cream," you might
have got "black, no milk."

On 08 Jul 2004 22:39:17 GMT, (WardNA) wrote:

> >>"Good
> >>morning! You take your coffee black, no cream, and you would like the eggs
> >>soft scrambled, wheat toast and two strips of bacon." Exactamundo and
> >>Yowsa!
> >
> >The guy still had a cognative difficulty if he felt he had to specify coffee
> >BOTH black AND no cream. Maybe that's what exactamundo is getting at.
> >
> But maybe you're right. If he hadn't specified "black, no cream," you might
> have got "black, no milk."

or black with sugar


Practice safe eating - always use condiments

On 08 Jul 2004 22:39:17 GMT, (WardNA) wrote:

> >>"Good
> >>morning! You take your coffee black, no cream, and you would like the eggs
> >>soft scrambled, wheat toast and two strips of bacon." Exactamundo and
> >>Yowsa!
> >
> >The guy still had a cognative difficulty if he felt he had to specify coffee
> >BOTH black AND no cream. Maybe that's what exactamundo is getting at.
> >
> But maybe you're right. If he hadn't specified "black, no cream," you might
> have got "black, no milk."

or black with sugar


Practice safe eating - always use condiments

WardNA wrote:
>
> >"Good
> >morning! You take your coffee black, no cream, and you would like the eggs
> >soft scrambled, wheat toast and two strips of bacon." Exactamundo and
> >Yowsa!
>
> The guy still had a cognative difficulty if he felt he had to specify coffee
> BOTH black AND no cream. Maybe that's what exactamundo is getting at.

No. My husband asks for black coffee, and the dingos behind the
counter at hortons or honeydew ask him if he wants cream and sugar
with that. All the time.

maxine in ri

maxine in ri wrote:
My husband asks for black coffee, and the dingos behind the
> counter at hortons or honeydew ask him if he wants cream and sugar
> with that. All the time.


You can bet that the folks behind the counter have run into a few
hundred customers who ask for black coffee and then, when given black
coffeee, demand cream and sugar. So now the waitresses check which sort
of black coffee the customer wants.

--Lia

maxine in ri wrote:
My husband asks for black coffee, and the dingos behind the
> counter at hortons or honeydew ask him if he wants cream and sugar
> with that. All the time.


You can bet that the folks behind the counter have run into a few
hundred customers who ask for black coffee and then, when given black
coffeee, demand cream and sugar. So now the waitresses check which sort
of black coffee the customer wants.

--Lia

WardNA wrote:
>> "Good
>> morning! You take your coffee black, no cream, and you would like
>> the eggs soft scrambled, wheat toast and two strips of bacon."
>> Exactamundo and Yowsa!
>
> The guy still had a cognative difficulty if he felt he had to specify
> coffee BOTH black AND no cream. Maybe that's what exactamundo is
> getting at.

Oh give me a break, Ward... you serve a hundred people a day and tell me you
remember how they take their coffee.

Jill

Julia Altshuler > supplied in message
news:7sxHc.56806$Oq2.9224@attbi_s52 after maxine in ri wrote:
> > My husband asks for black coffee, and the
> > dingos behind the counter at hortons or
> > honeydew ask him if he wants cream and
> > sugar with that. All the time.
> >
> You can bet that the folks behind the counter have
> run into a few hundred customers who ask for black
> coffee and then, when given black coffeee, demand
> cream and sugar. So now the waitresses check
> which sort of black coffee the customer wants.

Two thoughts to this: 1) The "dingos" are supplying a subtle
warning about said coffee or 2) those "few hundred" customers have
found that sludge coffee /needing/ those additives after a single
sip.

_The_ worst coffee I've ever had was a "fresh" pot (I watched the
server make it) at Lyon's in Tracy. Even after I added sugar and
cream to cut the foul taste it was still undrinkable.

The Ranger

Julia Altshuler > supplied in message
news:7sxHc.56806$Oq2.9224@attbi_s52 after maxine in ri wrote:
> > My husband asks for black coffee, and the
> > dingos behind the counter at hortons or
> > honeydew ask him if he wants cream and
> > sugar with that. All the time.
> >
> You can bet that the folks behind the counter have
> run into a few hundred customers who ask for black
> coffee and then, when given black coffeee, demand
> cream and sugar. So now the waitresses check
> which sort of black coffee the customer wants.

Two thoughts to this: 1) The "dingos" are supplying a subtle
warning about said coffee or 2) those "few hundred" customers have
found that sludge coffee /needing/ those additives after a single
sip.

_The_ worst coffee I've ever had was a "fresh" pot (I watched the
server make it) at Lyon's in Tracy. Even after I added sugar and
cream to cut the foul taste it was still undrinkable.

The Ranger

Julia Altshuler wrote:
> maxine in ri wrote:
> My husband asks for black coffee, and the dingos behind the
>> counter at hortons or honeydew ask him if he wants cream and sugar
>> with that. All the time.
>
>
> You can bet that the folks behind the counter have run into a few
> hundred customers who ask for black coffee and then, when given black
> coffeee, demand cream and sugar. So now the waitresses check which
> sort of black coffee the customer wants.
>
> --Lia

Indeed, Lia! As a server I ran into all sorts of customers who *thought*
they'd ordered what they wanted but then of course needed something else.
That's why I was impressed by this guy. He remembered after only one
breakfast I didn't want milk or cream, just black coffee. And he always
smiled, too.

Jill

Julia Altshuler wrote:
> maxine in ri wrote:
> My husband asks for black coffee, and the dingos behind the
>> counter at hortons or honeydew ask him if he wants cream and sugar
>> with that. All the time.
>
>
> You can bet that the folks behind the counter have run into a few
> hundred customers who ask for black coffee and then, when given black
> coffeee, demand cream and sugar. So now the waitresses check which
> sort of black coffee the customer wants.
>
> --Lia

Indeed, Lia! As a server I ran into all sorts of customers who *thought*
they'd ordered what they wanted but then of course needed something else.
That's why I was impressed by this guy. He remembered after only one
breakfast I didn't want milk or cream, just black coffee. And he always
smiled, too.

Jill

jmcquown > wrote in message
. ..
[snip]
> Oh give me a break, Ward... you serve a hundred
> people a day and tell me you remember how they
> take their coffee.

Yes; easily.

A returning customer, at a particular time, on a daily basis, is a
valued asset. A returning customer that purposely sits in a
particular server's section is a gold mine!

The Ranger

"The Ranger" > wrote in
:

> _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> server make it) at Lyon's in Tracy. Even after I added sugar and
> cream to cut the foul taste it was still undrinkable.

Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
bad coffee, but what could they be doing to make it *that* bad?

[Added alt.coffee to newsgroup list.]

"The Ranger" > wrote in
:

> _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> server make it) at Lyon's in Tracy. Even after I added sugar and
> cream to cut the foul taste it was still undrinkable.

Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
bad coffee, but what could they be doing to make it *that* bad?

[Added alt.coffee to newsgroup list.]

"ScratchMonkey"
> > _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> > server make it) at Lyon's in Tracy. Even after I added sugar and
> > cream to cut the foul taste it was still undrinkable.
>
> Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
> bad coffee, but what could they be doing to make it *that* bad?
>

bean type, roast, time since roast, grind, volume of coffee, water
impurities, water temperature, preparation method (including machine type -
most produce naff coffee) could all be wrong.

my guess it was the beans - probably stale and strip picked brazils.

> [Added alt.coffee to newsgroup list.]

that was a mistake - few alt.coffees even bother to order coffee when we are
out - we find it undrinkable after going for the max at home.

ken
england

"ScratchMonkey"
> > _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> > server make it) at Lyon's in Tracy. Even after I added sugar and
> > cream to cut the foul taste it was still undrinkable.
>
> Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
> bad coffee, but what could they be doing to make it *that* bad?
>

bean type, roast, time since roast, grind, volume of coffee, water
impurities, water temperature, preparation method (including machine type -
most produce naff coffee) could all be wrong.

my guess it was the beans - probably stale and strip picked brazils.

> [Added alt.coffee to newsgroup list.]

that was a mistake - few alt.coffees even bother to order coffee when we are
out - we find it undrinkable after going for the max at home.

ken
england

Ken Wilson wrote:
-snip-
>
> that was a mistake - few alt.coffees even bother to order coffee when we are
> out - we find it undrinkable after going for the max at home.
>
> ken
> england

And there's the sadness. What's the point of me (or anyone else) trying
to get their coffee right if nobody who actually cares is going to order
one anyway.

I may as well forget what I've learnt since the only customers I'm
likely to serve obviously won't be able to appreciate the difference
between my swill or anyone elses swill.

--
Regards,
Danny

http://www.gaggia-espresso.com (a purely hobby site)
http://www.dannyscoffee.com (UK advert for my mobile espresso service)
http://www.malabargold.co.uk (UK/European online ordering for Malabar
Gold blend)
swap Z for above characters in email address to reply

Ken Wilson wrote:
-snip-
>
> that was a mistake - few alt.coffees even bother to order coffee when we are
> out - we find it undrinkable after going for the max at home.
>
> ken
> england

And there's the sadness. What's the point of me (or anyone else) trying
to get their coffee right if nobody who actually cares is going to order
one anyway.

I may as well forget what I've learnt since the only customers I'm
likely to serve obviously won't be able to appreciate the difference
between my swill or anyone elses swill.

--
Regards,
Danny

http://www.gaggia-espresso.com (a purely hobby site)
http://www.dannyscoffee.com (UK advert for my mobile espresso service)
http://www.malabargold.co.uk (UK/European online ordering for Malabar
Gold blend)
swap Z for above characters in email address to reply

Ken Wilson > wrote in message
...
> > > _The_ worst coffee I've ever had was a "fresh" pot
> > > [..] at Lyon's in Tracy.

> > [..] what could they be doing to make it *that* bad?

> bean type, roast, time since roast, grind, volume of
> coffee, water impurities, water temperature, preparation
> method (including machine type [snip]

It was pouch coffee; portioned to cut down on any human variable
that might be added into the equation. The machine was the typical
Bunn institutional (four-burner, water holding basin, tap water
feed in back, lit "Start" button.)

My guess was the tap water; it was vile. It infected everything --
from the lemonade and hot tea to the glass of water I tried to sub
out. There was just no way to sneak up on that radiator crap, let
alone drink the nasty stuff.

The Ranger

Ken Wilson > wrote in message
...
> > > _The_ worst coffee I've ever had was a "fresh" pot
> > > [..] at Lyon's in Tracy.

> > [..] what could they be doing to make it *that* bad?

> bean type, roast, time since roast, grind, volume of
> coffee, water impurities, water temperature, preparation
> method (including machine type [snip]

It was pouch coffee; portioned to cut down on any human variable
that might be added into the equation. The machine was the typical
Bunn institutional (four-burner, water holding basin, tap water
feed in back, lit "Start" button.)

My guess was the tap water; it was vile. It infected everything --
from the lemonade and hot tea to the glass of water I tried to sub
out. There was just no way to sneak up on that radiator crap, let
alone drink the nasty stuff.

The Ranger

In article >, danny@gazzia-
espresso.com says...
> And there's the sadness. What's the point of me (or anyone else) trying
> to get their coffee right if nobody who actually cares is going to order
> one anyway.
>
There, there, Danny. I'll order one from you next time I'm in your neck
of the woods.

Rick

On Fri, 09 Jul 2004 11:08:07 -0500, ScratchMonkey
> wrote:

> "The Ranger" > wrote in
> :
>
> > _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> > server make it) at Lyon's in Tracy. Even after I added sugar and
> > cream to cut the foul taste it was still undrinkable.
>
> Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
> bad coffee, but what could they be doing to make it *that* bad?
>

I don't know what you call bad coffee, but coffee colored
water is the worst type in my book. I want it STRONG.
Don't eat at Lyons or IHOP, but the Denny's I've come in
contact with make passable coffee... the flavor is okay, but
it's still weak.

AFAIC: Most people don't drink "real" coffee and that's why
it's so weak in most places.


Practice safe eating - always use condiments

On Fri, 09 Jul 2004 11:08:07 -0500, ScratchMonkey
> wrote:

> "The Ranger" > wrote in
> :
>
> > _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> > server make it) at Lyon's in Tracy. Even after I added sugar and
> > cream to cut the foul taste it was still undrinkable.
>
> Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
> bad coffee, but what could they be doing to make it *that* bad?
>

I don't know what you call bad coffee, but coffee colored
water is the worst type in my book. I want it STRONG.
Don't eat at Lyons or IHOP, but the Denny's I've come in
contact with make passable coffee... the flavor is okay, but
it's still weak.

AFAIC: Most people don't drink "real" coffee and that's why
it's so weak in most places.


Practice safe eating - always use condiments

"sf" > wrote in message
...
> I don't know what you call bad coffee, but coffee colored
> water is the worst type in my book. I want it STRONG.
> Don't eat at Lyons or IHOP, but the Denny's I've come in
> contact with make passable coffee... the flavor is okay, but
> it's still weak.
>
> AFAIC: Most people don't drink "real" coffee and that's why
> it's so weak in most places.

Amen! Haven't they learned that you can always add water to strong coffee to
make it weaker but there's nothing you can do to make it stronger?

While I don't want to have to chew my coffee, I would prefer my spoon just
list rather than fall over when I leave it in the cup. ;o)

Gabby

ScratchMonkey > wrote in message >...
> "The Ranger" > wrote in
> :
>
> > _The_ worst coffee I've ever had was a "fresh" pot (I watched the
> > server make it) at Lyon's in Tracy. Even after I added sugar and
> > cream to cut the foul taste it was still undrinkable.
>
> Lyons, IHOP, and Denny's all have execrable coffee. It's one thing to make
> bad coffee, but what could they be doing to make it *that* bad?
>
> [Added alt.coffee to newsgroup list.]

Once while staying in a motel about a half mile from Barry's place in
MO, had some of the most horrid self service machine coffee
imagineable and 20 minutes later had a cup of coffee at Barry's and
wow what a difference. Found out the motel coffee was sold by Farmer
Brothers-they supposedly have some of the most rock bottom prices in
the food service supply industry. This cup was definately worse than
anything I ever had in the service or in any greasy spoon.

In article >, wrote:
>"The Ranger" > wrote in
:
>
>> _The_ worst coffee I've ever had was a "fresh" pot (I watched the
>> server make it) at Lyon's in Tracy. Even after I added sugar and
>> cream to cut the foul taste it was still undrinkable.

A few years ago I had a meal in a Carrow's restaurant - a relatively small
Southern California based chain. It so happens that the manager was the one
who rang up my payment at the cash register. He asked me how I like the meal.

I explained that the food was quite tasty, but the coffee was surprisingly
abysmal and putrescent, even for "restaurant coffee".

He replied, "I'm sorry you didn't like our coffee." He then looked around to
see if anyone was in the immediate area, and said in a lower tone of voice:
"It is pretty bad, isn't it? I won't drink the stuff either."

Art

In article >, wrote:
>"The Ranger" > wrote in
:
>
>> _The_ worst coffee I've ever had was a "fresh" pot (I watched the
>> server make it) at Lyon's in Tracy. Even after I added sugar and
>> cream to cut the foul taste it was still undrinkable.

A few years ago I had a meal in a Carrow's restaurant - a relatively small
Southern California based chain. It so happens that the manager was the one
who rang up my payment at the cash register. He asked me how I like the meal.

I explained that the food was quite tasty, but the coffee was surprisingly
abysmal and putrescent, even for "restaurant coffee".

He replied, "I'm sorry you didn't like our coffee." He then looked around to
see if anyone was in the immediate area, and said in a lower tone of voice:
"It is pretty bad, isn't it? I won't drink the stuff either."

Art

In article >,
(Arthur Shapiro) wrote:


> A few years ago I had a meal in a Carrow's restaurant - a relatively small
> Southern California based chain.

The original Carrows was in Northern California. There are 130 of them,
mostly in California, but some in other states also. I recently ate at
one in Northern California, within walking distance of my house.

--
Dan Abel
Sonoma State University
AIS

In article >,
(Arthur Shapiro) wrote:


> A few years ago I had a meal in a Carrow's restaurant - a relatively small
> Southern California based chain.

The original Carrows was in Northern California. There are 130 of them,
mostly in California, but some in other states also. I recently ate at
one in Northern California, within walking distance of my house.

--
Dan Abel
Sonoma State University
AIS

Wrote:
The young man at the grocery checkout surprised me by (a) knowing what
an 'unmarked' bundle of kale was and (b) looked at my yellow squash and
zucchini and said, "Oh, grilled squash - slice it, brush with a little
oil, salt and pepper, it's great!" He couldn't have been more than 18,
if that. And *cute*! Attention: we have a budding chef in checkout lane
7! Nice way to wind up a shopping trip.
Oh, the other things I got were 8 meaty, well marbled 3/4 inch pork
steaks on sale for $5.48 for the package. I'll have to Tilia or
otherwise package some of those. Also got 6 beer bratwursts, which I can
certainly grill and/or otherwise use over the next few days.
Also got 2 nice meaty lamb shanks for under $5. The butcher had to go in
the back to find some for me. I can sure use the bones to make a nice
stock for a barley soup later after I braise them. I didn't spend more
than $31, I was so happy!
Thanks for the lamb shank reminder, Joe and Van... think I'll use RED
wine for mine and beef stock. It's been a long time since I braised lamb
shanks but IIRC it's a red meat, not white, and well benefits the taste
of the lamb. Also, Joe, thicken the gravy with some mashed potatoes. I
think you'll find it helps.
Jill ---------------------------------------------------------------
response: I gave up on these kids working in grocery stores, fast food
joints, etc. a long time ago here in the Detroit surrounding area.
They can't even fill simple orders when it's printed on a screen in
front of them -white castle-.
I always have to help them give correct change even with the computer is
telling them the amount.
I've gotten pretty good at catching food falling from the moving belt at
the grocery store while balancing myself with a cane and watching for
errors from the scanner while kids are chatting to next door foxy little
lady or stud cashier.
I've learned to bite my lip and take rude comments and shabby treatment
from young working black kids who walk away from white customers with
the comment we do not serve whites - macdonalds & this is in the
suburbs.- the manager comes in to fill your order.
The list goes on.

In article >,
danny > wrote:

> Ken Wilson wrote:
> -snip-
> >
> > that was a mistake - few alt.coffees even bother to order coffee when we are
> > out - we find it undrinkable after going for the max at home.
> >
> > ken
> > england
>
> And there's the sadness. What's the point of me (or anyone else) trying
> to get their coffee right if nobody who actually cares is going to order
> one anyway.
>
> I may as well forget what I've learnt since the only customers I'm
> likely to serve obviously won't be able to appreciate the difference
> between my swill or anyone elses swill.

Not all of us have given up. I still order espresso or coffee after a
meal. I just don't expect it to be good. Last night I was in a
restaurant and they told me before ordering that if I didn't like the
espresso, I wouldn't have to pay for it. I ordered it and it wasn't
bad(!) -even coated with a thick layer of crema. This isn't that
unusual. A truly great espresso though, is very rare and always
appreciated.

--
Martin Davids
Musical Director
Callipygian Players
www.calplayers.org

In article >,
danny > wrote:

> Ken Wilson wrote:
> -snip-
> >
> > that was a mistake - few alt.coffees even bother to order coffee when we are
> > out - we find it undrinkable after going for the max at home.
> >
> > ken
> > england
>
> And there's the sadness. What's the point of me (or anyone else) trying
> to get their coffee right if nobody who actually cares is going to order
> one anyway.
>
> I may as well forget what I've learnt since the only customers I'm
> likely to serve obviously won't be able to appreciate the difference
> between my swill or anyone elses swill.

Not all of us have given up. I still order espresso or coffee after a
meal. I just don't expect it to be good. Last night I was in a
restaurant and they told me before ordering that if I didn't like the
espresso, I wouldn't have to pay for it. I ordered it and it wasn't
bad(!) -even coated with a thick layer of crema. This isn't that
unusual. A truly great espresso though, is very rare and always
appreciated.

--
Martin Davids
Musical Director
Callipygian Players
www.calplayers.org