-=> Sean Dennis wrote to Dave Drum <=-

 DD> instead of their entry level brothers. I do that a couple tiomes per
 DD> week when getting off shift and heading for home. Saves stopping at the
 DD> cashier and the order is ready before I get to the delivery window.

 SD> Taco Bell has an excellent deal on their app: it's one of their "boxed"
 SD> meals with two entrees, a side, and a large soda (20 cents more) for
 SD> $6.10 with tax (9.5% here).  Order it on the app, go to their
 SD> drive-thru, and you're on your way home.  Occasionally I like to do
 SD> that for an eat-in lunch so I will pull up in their parking lot, order
 SD> for pickup, and go in with the order already paid for.

I don't have the Taco Bell ap on my phone. Just Domino's, Wendy's,
Hardee's, Popeyes, Jimmy John's , and Arby's.

 SD> That Taco Bell is the last one with the old-style dining room.  It's
 SD> going to be remodeled this year, sadly, to look like a Starbucks
 SD> knock-off.  I wonder if the guy who designed those dark,
 SD> sterile-looking interiors is designing all the fast food chain places
 SD> these days as they pretty much all look alike these days.

My local Taco Sloppo's all have a decent dining area with both counter 
and table seating. Their only "updated" touch is an order kiosk just 
inside the entrance. But I always belly-up to the cashier station and
give my order to the minion on the other side.

 DD> I used to get Chick Filly when they were in the mall location. Every
 DD> time I pass by their stand-alone shop (adjacent outlot to the same
 DD> mall) the lines of cars for the double drive-thru are stupid long. The
 DD> franchisee is coining money - but I'll be blowed if I'll wait on line
 DD> that long for anyone's food.

 SD> I always go in the late afternoon to CFA and eat in.  Never the
 SD> drive-thru.

As I told Married Ruth my Chick Filly is as far away from my house as 
it can be and still be in the same town. And I'd pass by two Popeyes en
route. I really like Popeyes chicken.  Bv)=

 DD> Within a few blocks I have a
 DD> McDonald's, a Hardee's, and a Freddies Frozen Custard & Burgers in a
 DD> little cluster. A little further out I have Popeyes, Wendy's Taco Bell,
 DD> Burger Whop, Arbee's, Culver's, and several wing-ding places, as well
 DD> as a Subway, Jimmy John's, Chipotle, and a Panda Express for Chinese
 DD> Fats Food.

 SD> Everything is at least a two mile drive for me.  Love this side of town
 SD> I'm on but the only three things within a reasonable walking distance
 SD> (or short scooter ride) are two gas stations, a Dollar General, and a
 SD> Walgreen's. There's two more gas stations near Walgreens but that is an
 SD> unsafe area of town (sadly, a 20-year-old station clerk was murdered at
 SD> one of the gas stations here; murders are still fairly rare here) so
 SD> I'd just rather go to the DG even though the road crossings make the
 SD> hair on the back of my neck stand up.

There is too much gun violence in our country. This ain't the forum to
discuss it or possible solutions (a *very* thorny issue) - but we gots
to do something else we'll live in "Dodge City" as a norm.

 SD>       Title: Sean's Accidental Pasta Dinner
 SD>  Categories: Pasta, Main dish, Sean dennis
 SD>       Yield: 6 Quarts

Reading the directions it reads like it's less of an accident than it 
is, as many of my personal favourites are, a "head arrangement" that 
was made up as you went along.

 SD>   When sauce mixture is at a rolling boil, add macaroni.  Boil for
 SD>   around 15-20 minutes uncovered.  Stir occasionally.  Taste test
 SD>   macaroni occasionally to make sure it is not overcooked (mushy).

That's called "al dente"

Here's my first "made up on the fly" recipe when I was 13 years old.
The Meal Mastering came very much later.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Unique Apple Pie (An Uncle Dirty Dave Special)
 Categories: Pies, Fruits, Pastry, Dessert, Pork
      Yield: 6 Servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  A-P flour
    1/3 c  Bacon drippings
      2 tb (to 3 tb) cold water
      1    Egg yolk

MMMMM--------------------------FILLING-------------------------------
      3 c  Apples; sliced
    3/4 c  White sugar
    3/4 c  Light brown sugar
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
      1    Egg white
           Sugar & cinnamon
 
  First, swipe some apples from that apple tree down the
  alley. A medium sized Kroger bag should be enough.
  Assuming you don't get caught, scoot for home and wash
  the fruits of your labour. Peel, core and slice (medium)
  three cups of fruit. Put in a bowl and cover with water
  to prevent browning.
  
  Make the pastry.
  
  PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
  all-purpose flour. With pastry blender or 2 knives, cut
  in 1/3 cup bacon drippings, until the mixture resembles
  coarse crumbs. Do not add salt. The dripping provide
  plenty of salt.
  
  Add 2 to 3 tablespoons of cold water and an egg yolk to
  flour mixture and mix lightly with fork until moistened;
  gather into a ball. Wrap pastry and refrigerate 30
  minutes.
  
  Roll out pastry for a 9" or 10" pie pan. Butter the pie
  pan and place bottom layer of pastry in it.
  
  FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
  brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
  allspice in a medium sized bowl.
  
  Drain apple slices and mix with sugar/spice mix. If all
  the sugar/spice mix is not used up in coating apple
  slices spread it over the filling after transferring
  fruit to pie pan.
  
  MAKE THE PIE: Moisten rim of pastry with a little water
  and place top crust on pie, pinching top and bottom
  together to seal. Cut steam vents into top crust with a
  sharp knife. If desired, use a pastry brush to brush egg
  white on top crust for a glaze. Sprinkle sugar across
  the crust lightly and dust with cinnamon.
  
  Bake pie @ 350øF-375øF/175øC-190øC for 50 to 55 minutes
  or until crust is lightly browned and filling bubbles.
  
  Cool 10 minutes on wire rack before cutting.
  
  VARIATIONS... I often fry up 4 slices of thick cut slab
  bacon to provide the bacon drippings. Then crumble the
  bacon slices and mix with the filling.
  
  Serve with a slice of sharp cheddar cheese between the
  top crust and the filling.
  
  This is an absolutely scrumptious pie, if I do say so.
  
  First made in August 1955, Springfield, IL
  
  From: Dave Drum | Date: December 21, 2002
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... People with a sous vide think they have a masters degree in cooking.
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