-=> Mike Powell wrote to DAVE DRUM <=-

 > The original LJ's was originally a Lexington, KY seafood carry-out place
 > called the "Cape Codder". Jerry Lederer kept the building design but
 > ditched the name in favour of Long John Silver's when he launched the
 > "quick serve" chain in 1969. According to the WIKI the original location
 > is now a hair styling saloon.

 MP> The one I am remembering was in the Louisville area in the 1970's.  It
 MP> has been a bank now for almost as long as I can remember.  The original
 MP> building had a wooden plank "porch" that looked like a weather dock.
 MP> IIRC, they all had those back then.

Only is later years has Long John's gone away from that model to a more
"updated" as, IMO, tacky look.

 MP> I may be mixing up the memory of the service (and food) with another
 MP> local chain, Kingfish, or with a place called the Hungry Pelican.  But
 MP> I do remember the porch at the LJS... and some sort of pirate mascot
 MP> that they used more back then.

 MP> Oddly, that name, "Cape Codder," sounds familiar but, if pre-1969 is
 MP> the era, that'd predate any trip I made to Lexington by at least 15
 MP> years.

Back in the '80s - when I was trailer trucking I mostly hauled car parts
to the Corvette plant in Louisville or bottles to (mostly) Bardstown and
booze out. A few times I hauled stuff to Wally World from the Walmart
distribution center in North Little Rock, AR (Searcy, actually) to various
WalMart locations in Kentucky. It was at a WalMart break room on the east
side of Lexington, near Utteringtown, that I first met a clear soda called
"Ale 8" which was so loaded w/caffiene that it made the hair on the back
of my neck march in lockstep. And they think  Mountain Dew has a lot of 
caffiene. HAH! Never seen Ale-8 outside of Kentucky.

This is from my next series of bulk postings (Kentuck's Best)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Hot Browns
 Categories: Poultry, Cheese, Pork, Vegetables, Breads
      Yield: 18 servings
 
      1 ts Chicken bouillon granules
    1/4 c  Boiling water
      3 tb Butter
      2 tb A-P flour
    3/4 c  Half & Half
      1 c  Shredded Swiss cheese
     18 sl Snack rye bread
      6 oz Sliced deli turkey
      1 sm Onion; thin sliced,
           - separated in rings
      5 sl Bacon; cooked, crumbled
      2 tb Minced fresh parsley
 
  Set oven @ 350§F/175§C.
  
  Dissolve bouillon in water; set aside.
  
  In a small saucepan, melt butter over medium heat. Stir
  in flour until smooth; add cream and bouillon. Bring to
  a boil; cook and stir until thickened, 1-2 minutes. Stir
  in cheese until melted. Remove from heat.
  
  Place bread on 2 baking sheets. Layer each slice with
  turkey, onion and cheese mixture. Bake until heated
  through, 10-12 minutes. (Or preheat broiler and broil
  until edges of bread are crisp and sauce is bubbly, 3-5
  minutes.) Sprinkle with bacon and parsley.
  
  Annette Grahl, Midway, Kentucky
  
  Makes 1 1/2 dozen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... He enjoys a reputation as a master pig cooker. (He's a pig whisperer!)
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