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   Domino's Pizza (older).   
      
   Can you say what distinguishes the dogs to have made the   
   place last for over a century? As far as the others, it   
   sounds like the typical feeders of kids tired of dining   
   hall food. What is conspicuously absent in your recitation   
   is a really good burger place.   
      
   >  ML> > They also had to disguise themselves on Hilton Head Island. No,   
   >  ML> Hardee's > did not have to disguise themselves. They fit nicely in   
   >  ML> with the rest of > the area they're in.   
   >  ML> So I see, and my impression is corrected.   
   > Probably why it was allowed to keep its franchise design.   
      
   I see why you didn't give us much of a tour of the old   
   part of town!   
      
   >  ML> referred > to the main street in town (Fry Blvd) as "French Fry Blvd"   
   >  ML> for all the > fast food places along it. Said that you could raise   
   >  ML> your cholesterol by > driving down the street with your window open.   
   >  ML> Just as likely that as by eating the stuff.   
   > Probably so. (G)   
      
   Anyhow, it's been a while since the fast food places used   
   wonderful animal fat to cook their fries. I got Bonnie some   
   Grandma Utz's (made with lard) a couple weeks ago, and she   
   was immediately hooked. She told me to hide the rest of the   
   bag, so I did, but after a couple days of rationing, I went   
   to the hiding place and ... gone. Animal-fat-cooked potatoes   
   are so much better than nonanimal-fat-cooked.   
      
   >  ML> > Maybe they'll go back to the carrot-raisin salad once they realise   
   >  ML> it > was a better seller.   
   >  ML> Time and profit-loss statements will tell.   
   > As soon as they realise that kale isn't as popular as some people are   
   > trying to make it.   
      
   Either that or our tastes are very behind the times.   
      
   >  ML> >  ML> And what a nasty-sounding choice.   
   >  ML> > That's your opinion and you're sticking to it; ours is contrary. (G)   
   >  ML> Kale with lots of stems? I'm surprised.   
   > For the amount of salad, I seem to get more stems than I think should be   
   > in it. Don't know if they get ingredients and have to chop them or what   
   > (I've gotten the salad in various C-F-As, with the same proportion of   
   > stems.)--maybe I need to do some checking into the matter.   
      
   In either case, it sounds like someone along the line   
   cheating for a penny - I know, times a million servings,   
   that comes to a bit, but it's not worth the bad will and   
   digestion. It's worth a complaint to the store and then   
   to corporate.   
      
   >  ML> If there were a Church's closer by, that might get some   
   >  ML> of my business, but with no Popeye's within striking   
   >  ML> distance, I'd just as soon no chicken as KFC or CFA.   
   > No Church's in the area that I know of. When we lived on the coast, they   
   > built one in Jacksonville. If it's still going, that's the closest one I   
   > know of. There was also one in Savannah, near Hunter AAF.   
      
   It's better than the competition, except for Popeye's   
   (though the Shipps note that their new Popeye's is up   
   and down, so perhaps the formerly commendable consistency   
   is a thing of the past)), and cheaper to boot.   
      
   >  ML> >  ML> Which from your context I gather is part of Raleigh proper?   
   >  ML> > Technically, yes but it feels more like WF. It's an area known as   
   >  ML> > Wakefield.   
   >  ML> I'd have hoped it were called Wakeleigh!   
   > I've no idea how the name was chosen.   
      
   That was sort of a joke. The rest of it would have   
   been "or Raw Forest."   
      
   >  ML> > We usually just check places out on our own--have gone to some   
   >  ML> places > reccommended by the N&O restaurant critic and been   
   >  ML> disappointed in them.   
   >  ML> What's his or her batting average been?   
   > For us, maybe about .200; others may have diffferent opinions. The one   
      
   Whoo. Of course others must have different opinions,   
   or else the critic would be out on his ear by now.   
      
   > German place he reccommended, he gave 4 stars which was top at that   
   > time, now he gives occaisional 5 stars. We thought it was worth 2 stars.   
      
   Stars is a stretchable concept. One or two stars from   
   Fodor's or Michelin, that's cause for celebration; on   
   most of the Internet these days that would be the kiss   
   of death.   
      
   In Europe, hotels were at one time rated, by various   
   government-related tourist institutions, as * to ****,   
   with the latter being extremely rare, but now places are   
   advertising 5 of them, which I believe is bogus, and some   
   fancy resprt in I believe Dubai or Abu Dhabi claims 7 stars.   
   It's all pretty bogus, if you ask me.   
      
   >  ML> In that case, the question is likely no unless there's a   
   >  ML> clientele that isn't obvious to the naked eye.   
   > Possibly there is, but we tend to head towards Raleigh for most things.   
   > Sometimes we have to go elsewhere but most often, for eating out, it's   
   > either in the WF area or Raleigh.   
      
   ---------- Recipe via Meal-Master (tm) v8.01   
      
         Title: Lemon Cream Cookies   
    Categories: Cookies, Fruits   
         Yield: 70 servings   
      
       1/2 c  Almonds; blanched, slivered         1 c  Heavy cream   
       1/2 c  Sugar                               2 c  All-purpose flour   
         2    Lemons                            1/2 ts Salt   
       1/2 c  Dark brown sugar; packed            1 ts Baking soda   
         2    Lg Eggs   
      
     Preheat oven to 350 deg. Line cookie sheets with parchment paper or   
   butter   
     them. Place almonds on baking sheet or pie plate and toast them in   
     preheated oven for about 4 mins. or just until they are crisp and faintly   
     colored. Set almonds aside to cool. Leave oven on. Place sugar in food   
     processor fitted with steel blade. Remove zest from lemons with a citrus   
     zester. Process zest and sugar until zest is grated, about 1 minute. Add   
     brown sugar, eggs and cream and process until very well mixed, 30 to 45   
     seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie   
     sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of   
   each   
     cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of   
     oven for 8 to 10 minutes, or until cookies are golden brown. Transfer   
     cookies to racks to cool. Store in airtight containers for up to 3 days;   
     the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC   
     pjxg05a   
      
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