What chain restaurant would you like to see open up in the metroplex?
Jeffrey Varnado
Cujo DeSockpuppet
@storefull-3173.bay.webtv.net:
> What chain (that we do not already have) would you like to see open up?
The RAM. It was a favorite hangout in WA state.
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Jeff Edwards
@storefull-3173.bay.webtv.net:
> What chain (that we do not already have) would you like to see open up?
>
It's a tie for me between two SoCal places - Rubio's fish tacos and In-N-
Out Burger.
-Jeff
Venger
You know, I had a couple In-N-Out's my last few trips out west (that
sounds sort of dirty...) and they weren't as good as I recalled. In
fact, I think if you have a Freddy's near you, you have as good/better a
burger. But hey, the more the merrier.
I might have said Carl's Jr., but they are FINALLY coming into DFW, so
I'd have to say...
Del Taco. Their tacos are KILLING what we have. The taco shells are
light and crispy, and they have pico on them, they just destroy Taco
Bellueno.
Venger
Rick Massey
"Venger" <ven...@mail.com> wrote in message
news:UD50m.3554$Rb6...@flpi147.ffdc.sbc.com...
They went under out here when they were here back in the 80's, so I doubt
we'll see them venture into Texas again.
The busman
became Whataburgers or Taco Buenos.
I'd like to see El Pollo Asado here but again, they were here and left about
the same time as Del Taco.
We already have Krstals here but for some reason, they aren't as good when
you can get them 2 miles from your house as they are in Georgia or Alabama.
Andy
"Rick Massey" <sea...@gypsyheir.com> wrote in message
news:h204dv$5fk$1...@aioe.org...
Mark Shaw
> I'd like to see El Pollo Asado here but again, they were here and left about
> the same time as Del Taco.
Pollo Salsa is pretty good. Keller Springs at Josey.
--
Mark Shaw "Time" Person of the Year, 2006
========================================================================
"Devotees of grammatical studies have not been distinguished for any
very remarkable felicities of expression." - Amos Bronson Alcott
OCSDFW
"Mark Shaw" <ms...@bangnetcom.com> wrote in message
news:h210t5$95m$1...@reader1.panix.com...
TOM BLACKWELL
> What chain (that we do not already have) would you like to see open up?
>
Bring back the Big Boy (they are now in Ohio, Michigan, parts of
Kentucky, and in California - - Jay Leno is sometimes seen at the one in
Burbank)
The Hat (Hot pastrami sandwiches on the West coast)
--
Regards, TOM BLACKWELL
David E. Bath
Websp...@webtv.net (Jeffrey Varnado) writes:
> What chain (that we do not already have) would you like to see open up?
When I was out in LA a few years back I ate at El Pollo Loco quite a
lot. They have a quite good charbroiled chicken as their main dish.
TNSTAAFL
passing, but barely.
We went there, once - when I got to the table with our tray, I noticed that
I got the wrong pieces (ordered dark and got white or vice-versa - I don't
remember) - when I returned it to the counter, they just scraped the
chicken off the plate and put it back into the pile with the rest of the
chicken waiting to be served.
"Mark Shaw" <ms...@bangnetcom.com> wrote in message
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Mark Shaw
> "Mark Shaw" <ms...@bangnetcom.com> wrote in message
[reformatted for readability - please do not top-post]
> > Pollo Salsa is pretty good. Keller Springs at Josey.
> Ugh - check their restaurant inspections with the City of Carrollton, -
> passing, but barely.
I've worked in a lot of restaurants, and I'm not particularly
impressed by health-department scores one way or the other. I
can see the chickens on the broiler, and everything looks pretty
good to me.
> We went there, once - when I got to the table with our tray, I noticed that
> I got the wrong pieces (ordered dark and got white or vice-versa - I don't
> remember) - when I returned it to the counter, they just scraped the
> chicken off the plate and put it back into the pile with the rest of the
> chicken waiting to be served.
Not sure what the problem with this is. Had you taken a
bite out of anything on your plate?
--
Mark Shaw moc TOD liamg TA wahsnm
========================================================================
"It is only our capacity to love which brings meaning to an indifferent
universe." - Martin S. Bergman as "Dr. Louis Levy"
Mark Shaw
> Jeffrey Varnado wrote:
> > What chain (that we do not already have) would you like to see open up?
> Bring back the Big Boy (they are now in Ohio, Michigan, parts of
> Kentucky, and in California - - Jay Leno is sometimes seen at the one in
> Burbank)
I ate at a Big Boy, once, in Ohio. My friend convinced me to
try the "Cincinatti" style chili on spaghetti. It was awful.
Maybe the other stuff they have on the menu is okay, but I'll
always have that association.
--
Mark Shaw
========================================================================
"The most exciting phrase to hear in science, the one that heralds new
discoveries, is not 'Eureka!' but 'That's funny....'" - Isaac Asimov
Good...@yall.tex
<ms...@bangnetcom.com> wrote:
[reformatted for control freakability]
Rick Massey
> TNSTAAFL <no_junk_mail@no_junk_mail.com> wrote:
>> "Mark Shaw" <ms...@bangnetcom.com> wrote in message
>
> [reformatted for readability - please do not top-post]
>
>> > Pollo Salsa is pretty good. Keller Springs at Josey.
>
>> Ugh - check their restaurant inspections with the City of Carrollton, -
>> passing, but barely.
>
> I've worked in a lot of restaurants, and I'm not particularly
> impressed by health-department scores one way or the other. I
> can see the chickens on the broiler, and everything looks pretty
> good to me.
>
>> We went there, once - when I got to the table with our tray, I noticed
>> that
>> I got the wrong pieces (ordered dark and got white or vice-versa - I
>> don't
>> remember) - when I returned it to the counter, they just scraped the
>> chicken off the plate and put it back into the pile with the rest of the
>> chicken waiting to be served.
>
> Not sure what the problem with this is. Had you taken a
> bite out of anything on your plate?
It's a violation of food service standards to return anything that has been
presented to a customer to areas untouched by customers.
There was a place like this near my house at one point, called El Pollo
Loco, IIRC. I walked in there and the smell of burnt grease in the fryers
was so strong I decided to visit the Quizno's next door.
(And BTW, since this group has stated no preference for top or bottom
posting, either should be fine. I find top posting far more readable and
logical than bottom posting due to my blindness, since if I'm reading a
thread I rarely need to read prior messages and since many bottom posters
don't clip the message they're responding to, it can sometimes be extremely
tedious to find a response. It's not the law, it's a preference, and not a
universal one. This little bit of anality doesn't win anyone any friends)
Rick Massey
> TOM BLACKWELL <n5...@sbcglobal.net> wrote:
>> Jeffrey Varnado wrote:
>> > What chain (that we do not already have) would you like to see open up?
>
>> Bring back the Big Boy (they are now in Ohio, Michigan, parts of
>> Kentucky, and in California - - Jay Leno is sometimes seen at the one in
>> Burbank)
>
> I ate at a Big Boy, once, in Ohio. My friend convinced me to
> try the "Cincinatti" style chili on spaghetti. It was awful.
>
> Maybe the other stuff they have on the menu is okay, but I'll
> always have that association.
When we had Kips' Big Boy around here, they wre fine, and none of that
pseudo-chili abomination. Only people born in Ohio seem to be able to eat
that stuff. It breaks two rules for good chili -- the noodles and the beans.
Mark Shaw
> There was a place like this near my house at one point, called El Pollo
> Loco, IIRC. I walked in there and the smell of burnt grease in the fryers
> was so strong I decided to visit the Quizno's next door.
Interesting. I didn't think they had any fried food on their
menu, but their website indicates that they offer french fries.
I guess you kind of have to, given customer demand....
--
Mark Shaw "Time" Person of the Year, 2006
========================================================================
"Nothing says 'Quit doing that!' like a close-range blast of
shotgunny goodness." -Kim du Toit
Mark Shaw
> "Mark Shaw" <ms...@bangnetcom.com> wrote in message
> news:h25lh0$g33$3...@reader1.panix.com...
> > I ate at a Big Boy, once, in Ohio. My friend convinced me to
> > try the "Cincinatti" style chili on spaghetti. It was awful.
> >
> > Maybe the other stuff they have on the menu is okay, but I'll
> > always have that association.
> When we had Kips' Big Boy around here, they wre fine, and none of that
> pseudo-chili abomination. Only people born in Ohio seem to be able to eat
> that stuff. It breaks two rules for good chili -- the noodles and the beans.
Don't forget the cinnamon.
I'll admit to putting beans in my chili, but acknowledge that
it's a personal preference and that it offends the standard. :)
--
Mark Shaw
========================================================================
"If you don't read the newspaper, you are uninformed. If you do read
the newspaper, you are misinformed." -Mark Twain
The busman
Andy
"Mark Shaw" <ms...@bangnetcom.com> wrote in message
news:h27u9v$fdm$2...@reader1.panix.com...
Mark Shaw
[reformatted for readability]
> > I'll admit to putting beans in my chili, but acknowledge that
> > it's a personal preference and that it offends the standard. :)
> I like beans in chili too. They mellow the habaneros so others can eat it.
Why would you put habaneros in red chili? And how exactly would the
addition of beans "mellow" them?
(Aside, just for grins: where I come from we called habaneros "aji
chombo" peppers.)
--
Mark Shaw moc TOD liamg TA wahsnm
========================================================================
"Seven years of 'American Idol' on the same network that gave us only
one year of 'Firefly' [is proof there is no God]." - Rachel Lucas
Jeff Edwards
> Why would you put habaneros in red chili? And how exactly would the
> addition of beans "mellow" them?
I've used habanero before, but I'm with you - various red and dried
green chiles are much better for flavor - the habaneros was strictly for
"hot".
As for the mellowing, I'm interested in the answer to this as well. In
terms of chili ingredients, normally a dollop of sour cream would be the
mellowing agent.
Apart from that, my stance on beans has been well-documented here, and I
will not be drawn offsides into talking about it again :) I will
include only this from the Chili Appreciation Society International's
official rulebook (the folks that run Terlingua):
CHILI MUST:
a. Be cooked on site the day of the cookoff.
b. Be prepared from scratch (no commercial chili mixes).
c. Contain no fillers (beans, macaroni, rice, hominy, etc.)
d. Be prepared in as sanitary a manner as possible.
1) You must be willing to taste your own chili.
2) Cooking conditions are subject to inspection.
e. Be prepared in the open (no motorhomes, closed tents, etc.).
>
> (Aside, just for grins: where I come from we called habaneros "aji
> chombo" peppers.)
We were just in the Caribbean and there it is the Scotch Bonnet. I
thought there was no difference, but apparently they are different
strains and the islanders consider the SB the forefather of the
habanero. I brought back some damn good sauces.
-Jeff
who_cares
PF Chang is great, but for fast and quick, can't
beat Pei Wei's.
dm.