The last two times I have ordered for delivery, I received a call about 5-minutes later stating, "Uh, we ran out of your blah blah blah, but we can substitute it with blah blah blah." WTF?!? If you offer a stupid pizza, be sure you keep it in stock. It's just LAME!!
5. turn patty over. it should look like this
6. put cheese on top
7. fry for 2 minutes
9. put toast down
11. as soon as toast comes out, put burger on toast
12. optional (for spicy lovers) - throw some tabasco on before putting on the top piece of breadTommy's Chili is now a menu item! Whoooo!!! Now I can make my own chili burgers and chili dogs at home. Tommy's this Friday will be selling their Chili to Go. The sizes and prices are: 8 oz. for $1.75; 12 oz. for $2.75; and 32 oz. for $7.
1000 Awesome Things blogs about ordering "off the menu" at fast food restaurants. Thought you might want to know about it.
This is a press release that we received yesterday regarding Popeyes.
Hello,
Popeyes is going back to Louisiana with its new brand transformation – complete with a new logo, tagline and advertising, as well as new “Big Deals” menu items including – the Loaded Chicken Wrap, Delta Mini and Chicken Biscuit priced at just $1.49 each.
By positioning Popeyes as a “Louisiana Kitchen,” a place where great tasting food requires slow, careful preparation, the company is emphasizing slow cooked food for a fast paced life, through the new theme of “Louisiana Fast.”
This is best exemplified in the national TV spots where “Chef Ed” sits down with unsuspecting customers and tells them about the detailed work that goes into making Popeyes food, including a 12+ hour marination process. You can check out one of the spots at: http://popeyes.com/tvspot.php.
Thought this might be of interest to your readers. More details on the campaign can be found by clicking on: http://popeyes.com/pressrelease.php. If you would like additional assets including images and/or screen grabs please let me know.
Many thanks for your time!
I admit I am disappointed in myself for not being more diligent in my duties of photographing and otherwise documenting my face-stuffing experiences. I did, however, manage to snap a few photographs while at some of the fine establishments we have been visiting in the last few months and I will share what little I have.
I spent a week with the family in Maui and then another 5 days in Honolulu and all I can say is, besides the relaxing atmosphere and the gorgeous scenery, the food is one of those things that draws us to Hawai'i. Produce is almost always the freshest we have experienced and seafood/meats are equally fresh. We don't always pick out the best gourmet restaurants, either. As long as you're not stepping into a total dive, you're usually in for a good meal.
This first picture is the view from our table at Leilani's On the Beach. We ate at the less-stuffy Beachside Grill which offers a less gourmet menu but everything was excellent. A friendly bartender helps you pass the time while you wait for your table.
This picture is of some pork ribs I ordered at Haleiwa Joe's, a cute little bar & grill in Haleiwa. We actually at at their other location in Kaneohe, which is a more scenic location and the buffet had a great selection of fresh fruit (strawberries, pineapple) as well as waffles and other great food I don't remember. You'd think I'd get a picture of the food, but nope, not me. All you get is what I took below.
Well, so much for our tour in Hawai'i, as the next picture I have is just a stop at Roy's in Woodland Hills, CA, where we took my parents for a birthday dinner. I was pleased to see they had their short ribs on the menu again and of course I ordered them but once again, did not take any pictures of the food. WHAT WAS I THINKING???
I must say, those Swedes make some damn fine meatballs. Until very recently, my only experiences enjoying their country’s home-cooked meal staple saw me sitting under big yellow letters that spelled out “Ikea.” But a couple weeks ago, I was called to Stockholm on a work trip, and I was able to partake in a genuine plate of the gravy-drenched morsels of goodness. Each were about a third of the size of traditional American or Italian spheres but dare I say ten times more delicious. The meatballs were accompanied by mashed potatoes and, of course, a side of tart-sweet lingonberries as well as a delicate cucumber salad. My lunching partners also ordered a side of other traditional Swedish fare, which included a kind of moose or elk pate, sweet pickled fish and a quiche-like cheese pie, all of which were delicious. The restaurant was located in the Old Town section of Stockholm, but sadly, I didn’t take down its name. But I did learn the Swedish word for ground beef—Köttfärs. A pound of meatballs to anyone who can tell me how that’s pronounced.
