Dave Drum wrote to Sean Dennis <=-

Illinois Hourly Minimum Wage Rates by Year (according to -

Better than Tennessee. Evidently I was told bad information. Wait
staff make $2.13 an hour which is the federal minimum wage for
waitstaff.

I don't do business with any part of Wally World for reasons I have
stated here previously. And, since Sam's is a part .......

They are indeed part of the same global organization but Sam's Club is
a much better company by far than Walmart. They are both independent of
each other. Sam's Club pays more, has better benefits, treats their
employees better, has a much better employee retention rate, and tends
to buy more American-made goods than Walmart.

I know you see it as a "guilty by association" thing but honestly, from
my own experience having worked at Walmart before and knowing several
Sam's Club employees (all who have worked at this store since it opened
over a decade ago and some longer than that for Sam's), I have no
problems going to Sam's Club.

Costco flat-out told our area that we were too poor to be deserving of a
Costco store. They had no problems saying that in a news release: https://tinyurl.com/4baw44rt (wjhl.com)

My local ACE Hardware franchisee does an all-meat dog and 16 oz soft
drink for just a dollar - Saturdays only.

That's a great deal.

I note, too, that my local fats food places are offering U$15/hr for
new hites. A couple are offering U$16/hr. That's a lot of $$$ for
mumbling "Y'want fries wit dat?"

Having worked (too much) in the QSR industry both as staff and
management, I can say good management deserves that but not the line
workers. No work ethics, lazy, no manners, and my having to tell more
than a few of my employees to take a shower has lead me to believe they
deserve the low pay. Fast food, unless you get into upper management,
has never been meant as a career. The same with retail, grocery, and
similar areas.

Of course there were a precious few exceptions along the way but they
were too far and few between, sadly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cracker Barrel's Hashbrown Sidedish
Categories: Potatoes, Side dish
Yield: 6 Servings

MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
2 lb Bag frozen hashbrowns; thawed
1 md Onion; chopped fine
6 tb Margarine; melted
1 lb Sour cream
8 oz Cheddar cheese; shredded
10 oz Cream chicken soup
Corn flakes; crushed
4 tb Margarine; melted

In a 9x13 pan, make single layers of the following: potatoes, onions,
6 tablespoons ofmelted margarine, sour cream, cheddar cheese and soup.
Sprinkle top with corn flakes. Drizzle 4 tablespoons of margarine
over top. Bake at 350F for 1 hour or until bubbly and piping hot.

Source: Gloria Pitzer's Make Alike Recipes Posted to EAT-L Digest 30
October 96

Date: Thu, 31 Oct 1996 20:15:10 -0500

From: Janet Baker <jbaker@CNMNET.COM>

MMMMM

-- Sean

... Newton's Law: a bird in the hand is safer than one overhead.
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Sean Dennis wrote to Dave Drum <=-

I note, too, that my local fats food places are offering U$15/hr for
new hites. A couple are offering U$16/hr. That's a lot of $$$ for
mumbling "Y'want fries wit dat?"

Having worked (too much) in the QSR industry both as staff and
management, I can say good management deserves that but not the line workers. No work ethics, lazy, no manners, and my having to tell more than a few of my employees to take a shower has lead me to believe they deserve the low pay. Fast food, unless you get into upper management,
has never been meant as a career. The same with retail, grocery, and similar areas.

Of course there were a precious few exceptions along the way but they
were too far and few between, sadly.

I worked at a local burger snatcher called "Broiler" which used the
same burger cooker as Burger King .... long before Burger Whop came to
town. We were in competition with Michey D's and a place called Sandy's
which after several rounds of mergers and aquisitions morphed into
Hardee's. In '63 I was paid min-wage (U$1.15/hour) as a grunt. Then I
got into management on salary (U$60/week) and was making less per hour
than when punching the clock. But it was an education.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Broiled Oysters w/Parmigiano & Anduja
Categories: Five, Seafood, Cheese
Yield: 12 servings

1 Dozen medium-large oysters
3 tb (2 oz.) rCOnduja *
2 tb (1 oz.) unsalted butter; in
12 sm Pieces
1 1/2 oz Parmigiano-Reggiano; very
- thin sliced (24 slices)
Fresh ground black pepper

* a spicy paste prepared from cured pork and peppers,
traditionally made in the Italian region of Calabria.

Preheat the broiler to its highest setting. Meanwhile,
shuck the oysters and, using an oyster knife, detach the
meat from the bottom of the shell, reserving the fluid.

On a baking sheet, crinkle up one or more large pieces
of foil to create a bed to help stabilize the oysters.
Place the oysters on top, nestling them into the foil so
their juices donrCOt spill. Atop each oyster, place 1
teaspoon of the rCOnduja and a piece of butter. Divide the
cheese among the oysters and top with a little black
pepper.

Broil until the cheese is melted and slightly golden on
top and the juices are bubbling, 6-10 minutes.

Transfer the oysters to a platter and serve immediately
with forks, if desired.

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "Moral indignation is jealousy with a halo." -- H. G. Wells
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Dave Drum wrote to Sean Dennis <=-

I worked at a local burger snatcher called "Broiler" which used the
same burger cooker as Burger King .... long before Burger Whop came to town. We were in competition with Michey D's and a place called Sandy's which after several rounds of mergers and aquisitions morphed into Hardee's. In '63 I was paid min-wage (U$1.15/hour) as a grunt. Then I
got into management on salary (U$60/week) and was making less per hour than when punching the clock. But it was an education.

Several times in my IT career, I was exempt salary (meaning legally I
only got paid straight time, no overtime). I'll never do that again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Money-Back Guarantee Brownies
Categories: Desserts, Brownies
Yield: 1 Servings

1 c Butter
1 c Sugar
1 c Brown sugar
3/4 c Cocoa
3 lg Eggs
1 c Flour
1 1/2 ts Baking powder
1 1/2 ts Vanilla
1 c Walnuts (or pecans),
Chopped*

Melt butter. In separate bowl, mix together sugars and cocoa. Add
melted butter. Beat in eggs, one at a time. Add flour and baking
powder. Add vanilla and nuts. *DO NOT OMIT NUTS!!!! The brownies are
noticeably moister WITH the nuts. The recipe calls for walnuts, but I
prefer pecans (must be because I'm in Georgia). Bake in 9"x13" pan 30
mins at 350 degrees F.

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

MMMMM

-- Sean



... A judge is a law student who marks his own examination papers.
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Sean Dennis wrote to Dave Drum <=-

I worked at a local burger snatcher called "Broiler" which used the
same burger cooker as Burger King .... long before Burger Whop came to town. We were in competition with Michey D's and a place called Sandy's which after several rounds of mergers and aquisitions morphed into Hardee's. In '63 I was paid min-wage (U$1.15/hour) as a grunt. Then I
got into management on salary (U$60/week) and was making less per hour than when punching the clock. But it was an education.

Several times in my IT career, I was exempt salary (meaning legally I
only got paid straight time, no overtime). I'll never do that again.

AutoZone store managers are paid salary and expected to work 50 hours
per week. Which has to include at least one closing shift per week and
one Sunday per month. I was offered a management position shortly after
I joined and turned it down. I was already drawing Social Security and
the job was just to "flesh out" the monthly stipend from the gummint
teat. And, as I told my District manager who was offering the position,
"I'm not into herding cats. And, besides, I've seen how you guys treat
your managers." That last part hurt him.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Tuscan Chicken w/Sun-dried Tomatoes
Categories: Poultry, Greens, Vegetables, Herbs, Cheese
Yield: 2 servings

Olive oil
Salt & ground pepper
Butter
A-P flour
1 Ciabatta roll
5 oz Baby spinach
3 oz Mascarpone cheese
5 oz Env chicken broth
- concentrate
1 ts McCormicks Italian seasoning
12 oz Boned, skinned chicken;
- breasts or thighs
2 oz Sun-dried tomatoes
1 md Onion
1 ts Garlic; chopped fine

PREP INGREDIENTS: Heat broiler with top rack 6" from heat source. Place
1 tablespoon butter in a small bowl and set aside at room temperature to
soften until step 6. Fine chop 1 teaspoon garlic. Cut onion into
1" pieces. Pat sun-dried tomatoes dry, then coarsely chop.

SEASON CHICKEN: Pat chicken dry, then pound to 1/2"
thickness, if necessary. In a small bowl, combine 1
teaspoon Italian seasoning, 1 tablespoon flour, and a
generous pinch each of salt and pepper. Sprinkle
seasoning mixture all over chicken, patting to help it
adhere.

COOK CHICKEN: Heat 1 tablespoon oil in medium skillet
over medium-high. Add chicken and cook until lightly
browned and cooked through, 3-4 minutes per side.
Transfer to a plate.

BUILD SAUCE: Heat 1 tablespoon oil in same skillet over
medium. Add onions to skillet; cook, stirring, until
softened, about 6 minutes. Add sun-dried tomatoes and ¾
teaspoon of the garlic; cook, stirring, until fragrant,
30 seconds. Stir in chicken broth concentrate and 2/3
cup water. Bring to a simmer; cook, scraping up browned
bits, until reduced by ?, 3 minutes. Stir in mascarpone.

Add spinach to skillet with sauce. Cook over medium-high
heat, stirring occasionally, until spinach is wilted,
about 2 minutes. Season to taste with salt and pepper.
Return chicken and any resting juices back to the
skillet, then keep warm over low heat.

Make garlic bread & serve: Add remaining chopped garlic
to bowl with softened butter; mash to combine. Spread
butter over cut sides of ciabatta; place on a piece of
aluminum foil (or a baking sheet). Broil on top of the
oven rack until butter is melted and bread is lightly
browned, 1-2 minutes (watch closely as broilers vary).

Serve creamy Tuscan chicken with garlic bread alongside.

By: Scott the Part-time Chef

RECIPE FROM: https://lifetimevibes.com

Uncle Dirty Dave's Archives

MMMMM

... I swear Big Macs used to be bigger but maybe I'm just fatter.
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