What chain restaurant would you like to see open up in the metroplex?

[Jeffrey Varnado]

What chain (that we do not already have) would you like to see open up?

[Cujo DeSockpuppet]

Post by Jeffrey Varnado
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.

[Jeff Edwards]

Post by Jeffrey Varnado
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]

Post by Jeff Edwards

Post by Jeffrey Varnado
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.

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]

Post by Venger

Post by Jeff Edwards

Post by Jeffrey Varnado
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.

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.

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]

If I recall right, Del Taco ran away in 87. Many of their old locations
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

Post by Rick Massey

Post by Venger

Post by Jeff Edwards

Post by Jeffrey Varnado
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.

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.

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.

[Mark Shaw]

Post by The busman
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.

[OCSDFW]

I like Pollo Salsa also. Hit it up every time I am in the area.

Post by Mark Shaw

Post by The busman
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

[TNSTAAFL]

Ugh - check their restaurant inspections with the City of Carrollton, -
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.

Post by Mark Shaw

Post by The busman
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

[Mark Shaw]

[reformatted for readability - please do not top-post]

Post by TNSTAAFL

Post by Mark Shaw
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.

Post by TNSTAAFL
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?

[G***@yall.tex]

On Sat, 27 Jun 2009 17:38:13 +0000 (UTC), Mark Shaw
<***@bangnetcom.com> wrote:

[reformatted for control freakability]

[Rick Massey]

Post by Mark Shaw
[reformatted for readability - please do not top-post]

Post by TNSTAAFL

Post by Mark Shaw
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.

Post by TNSTAAFL
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)

[Mark Shaw]

Post by Rick Massey
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....

[TOM BLACKWELL]

Post by Jeffrey Varnado
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)

[Mark Shaw]

Post by TOM BLACKWELL

Post by Jeffrey Varnado
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.

[Rick Massey]

Post by Mark Shaw

Post by TOM BLACKWELL

Post by Jeffrey Varnado
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]

Post by Rick Massey

Post by Mark Shaw
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. :)

[The busman]

I like beans in chili too. They mellow the habaneros so others can eat it.
Andy

Post by Mark Shaw

Post by Rick Massey

Post by Mark Shaw
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

[Mark Shaw]

[reformatted for readability]

Post by The busman

Post by Mark Shaw
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.)

[Jeff Edwards]

Post by Mark Shaw
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.).

Post by Mark Shaw
(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

[David E. Bath]

Post by Jeffrey Varnado
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.

[who_cares]

Need more Pei Wei's here!

PF Chang is great, but for fast and quick, can't
beat Pei Wei's.

dm.

Post by Jeffrey Varnado
What chain (that we do not already have) would you like to see open up?