If they added kolaches to the menu, I would probably stop there more often.
Ranchero kolache from Kolache factory is the bomb.
If they added kolaches to the menu, I would probably stop there more often.
I'm not sure I've seen that within a 100 miles of Odessa.Ranchero kolache from Kolache factory is the bomb.
Most the Shipleys I have been in are asian owned.
Whataburger is good for a fast food burger. Sure, the high dollar burger places are better - but they cost 50% more.
I never darken the door of a McDonalds. Never cared much for Wendys. Burger King not so much.
I went to work many times @3:30 am. I liked my job until Safeway bought us out, then Albertson's made it even worse. All the bakers in the stores I worked where Mexicans & Guatemalans.They're about the only people who want to go to work at 0200 in the damn morning and work like a rented mule.
My dad was a baker my whole life. Worked for Safeway for 28 years, then another grocery chain, then his own bakery.
I'm not sure I've seen that within a 100 miles of Odessa.
Don't get me wrong, there are some good places to get kolaches, the problem is, they sell out early.That sucks...
I went to work many times @3:30 am. I liked my job until Safeway bought us out, then Albertson's made it even worse. All the bakers in the stores I worked where Mexicans & Guatemalans.
When I first hired on in 82 50% of it was bake off products. Today it's 100%. Then there are all the holiday themed cookies that come in all ready cooked. The donuts suck their bagels suck worse! Cracks me up all the people who buy pies that are twice that of a frozen pie off the frozen cases.My dad hired the first black baker in Safeway history. That was in 1969 in eastern Idaho. They don't "bake" in the stores now. They just put frozen dough in the proof box then the oven. A monkey can do that. Baking the bread sold in the store from scratch, making cakes, cookies and doughnuts from scratch, that's baking.
In and out burger por vida!
The best hamburgers are made with 80/20 beef, the fat is what gives them the flavor.
It's all about the fat to lean ratio. I could grind a brisket for 80/20 or lean it up to 90/10. When I first started cutting meat one of my jobs was cutting frozen bull meat. We got in the 60 pound blocks of bull meat that was everything from rib eyes & briskets to sirloins & strips. Once that prize bull stops breeding you really don't think he retires to the country. Bull meat is along the lines of 97% lean.Try 50/50 sirloin/brisket.
I like our local Dairy Queen.
The first DQ restaurant was located in Joliet, Illinois. I know this because I grew up in Joliet.I have a big soft spot for steak finger baskets even though they are crap, lol.
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Both.
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When I first hired on in 82 50% of it was bake off products. Today it's 100%. Then there are all the holiday themed cookies that come in all ready cooked. The donuts suck their bagels suck worse! Cracks me up all the people who buy pies that are twice that of a frozen pie off the frozen cases.
Then again people buy all kinds of overpriced crap from a grocery store because they are lazy & or stupid!