Tag Archives: Bob Evans

New Year’s Day Pork & Sauerkraut II

Posted on by Standard Reply

I came to blog my recipe then through a search, discovered I posted one last year! That was in the roasting pan though, and it was a pork loin rib half. This year, I put a pork shoulder roast in the crock pot… and made some dumplings 2 ways to go with it!

Crock Pot Pork n' Sauerkraut with dumplings for New Year's Day!
Crock Pot Pork n’ Sauerkraut with dumplings for New Year’s Day!

Ingredients:

  • 6 lb. pork shoulder roast 
  • 2 bags of sauerkraut (Beware, “Bavarian style” is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
  • 1 bottle of beer. I used Straub Amber again this year, but I also like to use Yuengling Traditional Lager. (You could also use Penn Pilsner, Stoney’s, Shiner Bock, or Smithwick’s Red Ale… Don’t be ruining it with Budweiser, Coors or Iron City.)
  • Apple Juice (Maybe ½ cup?)
  • 2 Apples (I like Golden Crisp or Honey Crisp)
  • 1 Spanish Onion (Or a sweet or yellow onion or whatever you like.)
  • ½ teaspoon-ish Minced Garlic
  • Salt (or Season All / Seasoned Salt)
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Mustard Powder
  • Brown Sugar (Maybe ¼ cup?)
  • Pillsbury Grands Biscuit Dough

Instructions:

  1. Drain & rinse the sauerkraut, unless you’re into clearing the pluming from the top down.
  2. Slice the apples & onions then place them on the bottom of the slow cooker/crock pot, add that beer & apple juice. Add some spices.
  3. Put the roast in, fat side up. Add some spices.
  4. Cover it with the rinsed sauerkraut. Add some spices.
  5. Add that brown sugar sprinkled all over the top, Add some more spices.
  6. I put it on low for 8 hours & it was over-cooked & falling apart, but in a good way.
  7. Cook it to 145° F according to the FDA, 160° according to my thermometer with the numbers beside the pig icon, or 203° if you want it to fall apart.
  8. Cut up 4 of the Pillsbury biscuits into 4 pieces each, pop ’em into the crock pot on the last half hour. I sealed the inside of the lid with foil at that point because I read you should do that online. (Don’t burn yourself!)
  9. Let it rest a bit when you pull it out. That’s just good life advice in general.

I cooked the other 4 biscuits, also cut into 4’s, in my stock pot: 

  1. I tossed some beer, water, apple juice, & ham bullion into my stock pot, then brought it to a boil.
  2. I dropped in the dumpling pieces, and brought it down to a simmer. That’s about a 2 on my stovetop dial.
  3. I boiled for 10 minutes with the lid off, then for 10 minutes with the lid on.

Tips:

  • Damnit, I forgot to do this part: Sear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
  • I put onion powder on the apple slices and garlic powder on the onion slices… because why not? Does anyone else do stuff this?
  • You could try to roast it.
  • I liked the dumplings from the crock pot more than the ones from the stock pot. they were more fluffy/biscuity and less… wet. They both tasted pretty good & were certainly edible though.
Pork & Sauerkraut
Pork & Sauerkraut
Pork, Sauerkraut, Apples, Onions, & Dumplings
Pork, Sauerkraut, Apples, Onions, & Dumplings
Dumplings cooking in the stock pot.
Dumplings cooking in the stock pot.
Dumplings cooking in the crock pot.
Dumplings cooking in the crock pot.
Stock pot dumplings on the left, crock pot dumplings on the right.
Stock pot dumplings on the left, crock pot dumplings on the right.

What are your New Year’s traditions and recipes? Did you see my New Year’s appetizers? I’ll take any & all tips on dumplings! I haven’t had luck with the Bisquick variety and I never tried scratch.

Thanksgiving Dinner! – The Recipes.

Posted on by Standard 3

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!
Turkey in the electric roaster!
Thanksgiving Dinner Plate!
Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!
Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Mashed Potatoes Recipe

Posted on by Standard 1

Putting my thanksgiving recipe here… which is more of a method I guess.

A bowl of homemade mashed potatoes, with some pats of butter on top.
We ran out of bowls, so it’s in a pie plate.

Here I keep it super simple.

Gather it:

  • 5 lb. bag of Yukon Gold Potatoes
  • 1 Stick Butter
  • 1 cup of Buttermilk
  • 8 oz. Sour Cream
  • 32 ox. box of turkey broth.
  • Garlic Powder, Onion Powder, White Pepper, Salt to taste

Do it:

  1. Peel the potatoes, don’t be afraid to leave a bit of skin.
  2. Quarter them, place them in your stock pot in the turkey broth with some salt and cover the potatoes with cold water.
  3. Maybe toss in a pat of butter and some spices.
  4. Bring the pot to a boil on high with the lid on, take the lid off and crank it down to medium for 20 minutes.
  5. Turn the burner off, strain the potatoes, but the pot with the potatoes back on the warm burner.
  6. Add your spices to taste.
  7. Start to mash ’em, add the buttermilk, sour cream, & butter.
  8. Don’t mash ’em too much. I like them thick enough to build a tower like in Close Encounters of the Third Kind. Some lumps are OK.

Tips:

  • I don’t actually measure the buttermilk & sour cream. Just do it by feel. Of course you can use regular milk, heavy cream, or a non-dairy milk.
  • Use good whole buttermilk, like Charlie’s Old Time Buttermilk by Turner’s.
  • Save a pat or two over butter for on top… or, just add MORE butter.
  • Of course you can just use water or chicken stock or bullion cubes or beer or whatever you want.
  • Add whatever spices you want too! I may have put some poultry seasoning in there. Sometimes I add cheese too.
  • I use a meat chopper instead of a traditional potato masher. I find it goes much smoother and is less of a mess.

I’d be interested to see how you do it. Got any tips or secrets for me? What are your favorite methods or add-ins? I also love a good boxed potato flake mixed extra thick and flavored-up, but get out of here with that runny Bob Evans microwavable slop!

New Year’s Day Pork & Sauerkraut

Posted on by Standard 3

There are many traditions used to celebrate the new year. One we always did was have pork.

Roast Pork Loin Rib Half
Good Luck New Year’s Day Pork Roast AiXeLsyD13-style.

Generally, I cook it in the crock pot, but this year I tried it in the roasting pan in the oven. I’m posting my recipe/method here so I can refer back to it. Hopefully you might like it too, and you may want to check out my other recipes.

The pork after I seared it & placed it in the pan.
The seared pork before roasting.
The Sauerkraut after cooking with apples & onions, & adding brown sugar.
The cooked sauerkraut with apples & onions.
Hot dogs form the air fryer.
Air-fried hot dogs.
Paremesan/Butter steamed green beans, pork, mashed potatoes & sauerkraut, & a hot dog on a home made-ish roll with sauerkraut, shredded pork, & yellow mustard.
Steamed parmesan/garlic green beans, roasted pork, boxed mashed potatoes w/ sauerkraut, & an air-fried hot dog with shredded pork, sauerkraut, & yellow mustard.
The whole meal was pretty damn good if I do say so myself.

Ingredients:

  • 8 lb. pork loin (The one I got this year said “pork loin rib half”.)
  • 2 bags of sauerkraut (Beware, “Bavarian style” is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
  • 1 bottle of beer. I used Straub Amber, but I also like to use Yuengling Traditional Lager. (You could also use Penn Pilsner, Stoney’s, Shiner Bock, or Smithwick’s Red Ale.)
  • Apple Juice (Maybe ½ cup?)
  • 2 Apples (I like Golden Crisp or Honey Crisp)
  • 1 Spanish Onion (Or a sweet or yellow onion or whatever you like.)
  • ½ teaspoon-ish Minced Garlic
  • Salt (or Season All / Seasoned Salt)
  • Pepper
  • Onion Powder
  • Garlic Powder
  • Paprika
  • Mustard Powder
  • Brown Sugar (Maybe ¼ cup?)

Instructions:

  1. Pre-heat the oven to 350°.
  2. Drain & rinse the sauerkraut, unless you’re in need of an intestinal cleanse.
  3. Sear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
  4. Pop it into your roasting pan. Add some of those spices to taste.
  5. slice the apples & onions then place them around the sides, cover it with the rinsed sauerkraut, bathe it with that glorious beer & apple juice.
  6. Put some more spices on the roast again because you just washed them off. Don’t measure them. Live dangerously.
  7. Put your food thermometer in, put the lid on, & pop it in the oven. You have a food thermometer right?
  8. Cook it to 145° F according to the FDA, 160° according to my thermometer with the numbers beside the pig icon, or 203° if you want it to fall apart.
  9. From what I read online it could be anywhere from 20 to 30 min per lb. Instead of popping it out & checking with an instant read, get a thermometer that can stay in.
  10. Let it rest a bit when you pull it out. That’s just good life advice in general.
  11. I mixed the brown sugar into the sauerkraut after I pulled the roast out. I didn’t measure. I read that was to prevent it caramelizing & burning too much… but I think it would have been fine in there the whole time.

Tips:

  • I put onion powder on the apple slices and garlic powder on the onion slices… because why not? Does anyone else do stuff this?
  • You could probably do this at 300° or 325° if you felt like it. Cook to temperature not time.
  • You could throw all this into the crock pot (if it will fit!), or go with a smaller roast to do the same. I’d guess low on 8 or 10 hours would do it. Again, that’s what I usually do. Maybe go half the bottle of beer & drink the other half for breakfast.
  • Thinking back, I think I put a half a bit of ham bullion (or better than bullion) in there too. I do that instead of salt sometimes.

What’s the deal with all the other not pork on that plate?

  • Steamed green beans with a bit of garlic, butter, & parmesan cheese.
  • Boxed mashed potatoes – I used buttermilk instead of milk. While nothing beats the real thing… I like the boxed potatoes because I like potatoes with a consistency that you could use to mortar bricks together, or build a structure like in Close Encounters of the Third Kind. Those Bob Evans microwave potatoes might as well be potato soup. Also, buttermilk is the best.
  • I tried those hot dogs in the air fryer for the first time. I put slits in the top, then did 6 minutes at 400° and they were awesome. I did the bun for 2 minutes at 375° because I read some stupid blog, and that may have been to hot or too long. That should teach you a lesson about following recipes on a blog.
  • I served the hot dog on that bun (brushed with a little melted butter before air frying), with yellow mustard & some of the sauerkraut & pulled pork. I had one the next day & it was even better. That may be better than chili dogs!

I think the family liked it, or they pretended to. The 9yo liked the sauerkraut, the 7yo did not. Funny because the 7yo has been digging mushrooms and onions as of late, and he’s my dude that digs buttermilk. It may be a texture thing? I am weird about some textures.

Tell me about your pork recipes or new year’s traditions in the comments!

I always thought we were a bit German, but my Ancestry DNA test does not agree with that. We must have picked up the traditions from German or “Pennsylvania Dutch” friends & neighbors here in the region.

I’m glad this is not a tradition.

Also, if you like your sauerkraut without the brown sugar, I get that. If you like it with caraway seeds, I’m sorry your taste buds are broken.

If you line this recipe, you may like these:

Wait. What? (The Bob Evans saga continues.)

Posted on by Standard 2

I never emailed these names.  Seriously.  Someone must have sent Jon the text of my blog, or a link to my blog.  My original email contained the names which I then changed to something I thought would be ridiculous and obvious, so I didn’t accidentally call out another real employee.

Am I being trolled?

On Thursday, November 19, 2015 8:54 PM, “0503, BER” <Unit_503@bobevans.com> wrote:

Hello,

                I am following up on a bad review that we had charge to our store.  I was hoping to get some more information, as we believed our location received this review in error.  We don’t have servers by either name mentioned in the review (Maleficient and Lincoln), and would like to find out which store you were actually at.  Then we can send this along to them, so that they can address these issues.  Thank you for your time.

Jon Herrmann
General Manager
Bob Evans #503
Bridgeville, PA
(412) 257-1369

Shenanigans. ☘

I wrote back.  Nothing interesting besides pointing out that I never sent those names in an email.

I also got an email from LeAnn confirming our Dormont address, so I passed along the new one.  I wonder if I’ll get a T-shirt?

If it’s gift certificates, does anyone know of a charity that accepts them or of a family in need?

Maybe they’re sending someone to dispatch of me.  Maybe I should ask King’s to weigh in?

This still makes me laugh uncontrollably:

YOU GET A CRAYON!

Smiling & coloring rule.

I did get a really insightful comment on the last post though. Doesn’t seem like it’s gone down that way so far.

 

Bob Evans: 1 • Eat’n Park: 1½

Posted on by Standard 4
EVERYONE GETS A CRAYON!

So, did you read about our most recent experience with a waitress we’ll call Maleficent at the local Bob Evans?  If not, you may want to read that first.

I recently got the expected response from Bob Evans, and it’s nowhere near as enthusiastic as last time.  They are probably more displeased with my over-the-top approach to storytelling than the actions of Maleficent.

——– Original message ——–
From: “Barga, Leann D.”
Date: 11/11/2015 9:23 AM (GMT-05:00)
To: me@my.email.address
Subject: Bob Evans – Reference # 1106568

Good Morning Eric,

I am so sorry to hear that you recently had a poor experience at our Bridgeville location.  The behavior demonstrated by one of our servers was unacceptable, and for that we truly apologize.  We expect all of our employees to treat our guests like family, and want our guests to be completely satisfied – it is clear that we let you down with your initial server during this visit.

On the other hand, I am happy to hear that Lincoln ‘saved the day’ and made the rest of your time with us an enjoyable one.

I will be sharing your comments with the general manager and area coach of this location so any necessary action can be taken to ensure that all of our servers are meeting our and our guests expectations.

Sincerely,

LeAnn Barga (formerly Purdy)
Representative, Guest and Consumer Relations
8111 Smith’s Mill Road
New Albany, Ohio 43054
Phone: (800) 939-2338
http://www.BobEvans.com

It seems that Leanne is still rocking it with Bob Evans, now with a new name.  I hope she is doing well!

Not sure what this means (if anything) for Maleficent and Lincoln.  Will anything actually be said?  Will general management or area coaches write back to me directly?  Will I get a dirty look from Maleficent next time we’re there?  Hopefully Lincoln is on the clock.

Of course I can’t just let things like this be, so I reached out to Eat’n Park on twitter. Their response was glorious…

Ha.  Eat’n Park for the win.

EVERYONE GETS A CRAYON!

Checkmate.

All we wanted were some crayons.

Posted on by Standard 1

So, this past Saturday night we had an interesting experience at the local Bob Evans.  I have blogged about one of our experiences with an angry server there before, but haven’t touched upon the 3 or 4 other times that “the kitchen held up the order” while she talked to other customers at great length about slot machines at the Meadows, or the time that she rolled her eyes at me while the wife and I were discussing the seasonal shrimp on the menu in regards to where it was cooked and my allergy.  This time we were most likely doubly annoying as we had two small children with us.  The saga begins…

From: Eric Carroll <me@my.email.addre.ss>
To: Leann D. Purdy, Nathaniel A. Riggs, BE-mail

Hello Leann and Nate,

I hope this message finds you well, and that you’re both still with the Bob Evans team!  You may remember that I had contacted you in the past about the #jelly3x rule and a bad experience at the Bob Evans in Bridgeville Pennsylvania, and blogged about that alongside your enthusiastic response, and even more thorough follow-up.

We have since had a few other experiences with that waitress, including one where she rolled her eyes at me and said “well, you don’t have to order it” when I was discussing the shrimp stir-fry available seasonally.  Clearly, she has absolutely no grasp of cross-contamination.  The running theme with her seems to be that the kitchen is always late & to blame with any service issues.

Being that we have generally excellent food & service at the Bridgeville location, and it’s now even closer to home since we have moved to Bridgeville, we have gone in to dine and simply requested with the host or hostess to not be seated in her section.

Sadly this weekend, we didn’t spot her upon our arrival and did not inform the hostess of our preference.  We were quickly welcomed by the hostess, seated in her section and decided to go with it as it had been a while since we had Maleficent as our server.

Nowadays, we have a 2½ year old and a 7 month old in tow.  Bob Evans is a great place to get a full meal for a family without breaking the bank, yet another notch in the proverbial “pro’s” column.  (I mean, have you spent the same amount of money at Panera or Steak n’ Shake? It’s not even half of the food.  Maybe local heroes Eat’n Park can almost compete.)

Maleficent quickly came to the table and took our drink orders.  Our eldest ordered apple juice, I asked for an iced tea, and the wife went for water.  Our drinks were brought quickly and our waitress shot a nasty look to the table beside us as the hostess sat another family with 3 older children as she set our drinks down.  She came back a bit later to take our food order and my wife politely asked for straws which we didn’t get with our drinks and some crayons that weren’t included with our kid’s meal place-mat menu.

Maleficent Immediately huffed as she slammed down the straws and remarked that she didn’t have time to get crayons because she just had two other tables seated in her section.  We were only wanting crayons because it had taken her a while to come back and take our food order, well before anyone else had been seated in our section.

I forget exactly what the exchange was that followed.  I know my wife had mentioned that we had had several problems in the past with her service. I was pretty much shocked into jaw-agape silence at that point.  My wife ended with standing up to go speak to the manager, and Maleficent yelled (yes, yelled) “Lincoln, take tables 54 and 56!” or something to that effect.

After my wife came back from a conversation with the manager, one of the aforementioned customers beside us said “Wow. I can’t believe she told you no on the crayons.”  We gave the super-condensed version of our history with Maleficent as they continued in their wide-eyed disbelief.

Maleficent continued to serve that family, but we and another nearby table had been reassigned to a young man named Lincoln (Linkin?), on either Maleficent or the manager’s authority.  I wasn’t present for my wife’s conversation with the manager, but it was apparently full of knowing nods and angry head-shakes as she regaled the manager with tales of our past adventures with Maleficent.  I do know that my wife apparently characterized me as a madman about to lose all patience to bolster her point.  Perhaps that’s why the manager never came to the table to offer either an apology or an explanation.

Now, reading back on this, the story so far does sound like we are being absolutely ridiculous over the exclusion of two crayons for the amusement of our child who’s behavior, rearing, and amusement are wholly our responsibility.  Do you also see how the past history and an apparently poor attitude towards customers and a potential tip factor into this moment?  It must have been some serious shenanigans in order for the next table to notice.

The lesson I have learned is that we will keep crayons and a coloring book in our family vehicle for just such a purpose.  It is not Bob Evans’ responsibility to develop my child’s creativity and fine motor skills, nor to provide a means to pacifying the insatiable need for constant activity or the lack of patience to wait for a delicious prepared meal.  Despite evidence to the contrary, we were indeed prepared parents with our own plastic mess-prevention and environment-sterilizing place-mat for our son.  He can’t color yet, but he can shovel tiny bits of food into his mouth at a rate destined to require another kid’s meal sooner rather than later.

This leads us to Lincoln (Linkin?). Lincoln was certainly on top of his game after being saddled with two more tables in addition to his already presumably busy/full section.  He came through and delighted our daughter with a two-pack of pink and purple crayons. Lincoln took our order with a smile, brought the food out quickly with no conspiratorial kitchen issues, and was just all-around pleasant.  We even had to ask for a replacement fork as we had somehow lost one.  It was brought out amid a flurry of what I presume to be normal Saturday restaurant activity with no hesitation, and rather quickly.  We even got jelly on one request.

After our meal, we thanked him for being such an incredible server, and I remarked that I was glad he was so understanding because I was nervous about being labeled as some sort of problem after requesting a new server.  He indicated that it was not a surprise, happens regularly, and that he didn’t come to us with any preconceived notions.  He also added that people inexplicably (my words, not his) come in and request to be seated in Maleficent’s section and Maleficent’s section only.

We will request Lincoln’s section in the future, and barring that option we’ll just request not be seated in Maleficent’s section.  I can play that game.  We cleaned up as best we could from our inevitable child-induced mess, left close to a 50% tip, and found the errant fork before we left.  The table directly beside us (I assume the other table taken by Lincoln at the same time we were handed over) also rather audibly and publicly thanked Lincoln for being such a great server.  I’m not sure if they also had issues that we weren’t aware of?  I told the cashier how happy we were with our service upon checkout.

I don’t want to pick on a server.  I do want to illustrate the contrast between what I see as poor service as it relates to incredible service and how it didn’t seem to be any more difficult than you make it.  I do hope Lincoln is rewarded for a job well done and his overall attitude.  I’m sure it reflects in his work effort and in his gratuities.  I would hope that you can again pass this email along to all of the appropriate parties.  Area coaches and the store management, correct?  I really feel like we were nothing but polite and reasonable up until we were denied crayons, and we remained polite and reasonable immediately after that whole exchange.  That seems like an absolutely insane sentence for one adult to write to another.  Do I have a valid point, or am I just super way out of line here?

I would just drop the entire issue and move on, but Bob Evans is one of the few places that I can safely get a meal with my shellfish allergy, I can comfortably order anything on the menu (outside of the seasonal Lent-deathfish), it’s very close by, and I feel like we really get great value for a dollar when we dine at your establishment.

Last time you sent out some gift certificates.  Please save them this time.  I don’t want free food, I just want a stress-free dining experience.  If you must send gift certificates, can you direct them to a Pittsburgh charity that can give them to people who do perhaps need a free meal?  Thankfully I can put food on the table for my family while many others struggle to do so.  We need to get our butts out on a kids-eat-free promotional night if we want a free meal.

I realize that in the grand scheme of things, my complaints are trivial.  I realize that some would enjoy any meal regardless of the way in which it was delivered.  What if though, this had been that meal for someone?  What if this was one night out that they looked forward to and it was met with the kind of service that we regularly receive from one apparently disgruntled waitress?  Is this how Bob Evans wants to be perceived?

I plan to blog this adventure also.  I do less of that these days, but this seemed to be appropriately entertaining.  Of course, the names will be omitted or changed.

I also look forward to your response and insight.  Thank you once again for your time and assistance!

Just crayons?

-Eric

https://aixelsyd13.wordpress.com

me@my.emailaddre.ss

I can’t wait for a response.  Sadly, I see from the Yahoo! mailer daemon that Nate is no longer with Bob Evans.  I think I knew he outgrew them a while back.  I may try to ping it out to a few more people.  I have contacted others at Bob Evans in the past, during my pre-Wordpress days.  I even had someone send me a “safe” list of where things were cooked and what would be OK for me to eat while they had shellfish on the menu.  Overall they have stellar corporate customer service, but we just have this continual issue with a crazy server who reminds me of the mailman in the movie Funny Farm.

Bob Evans - Tuesday Night is Family Night

Tuesday Night is Family Night

Subway, Quiznos, Taco Bell, W.G. Grinder’s, & Sheetz take note…

Posted on by Standard 6

https://twitter.com/#!/W_a_L_D/status/169103504059797506

https://twitter.com/#!/FirehouseSubs/status/169104530632474624

https://twitter.com/#!/W_a_L_D/status/169104935043088385

Firehouse Subs, you’re awesome.  I’m just sayin’.

Other food places with no shellfish currently on the menu, pay attention here too.  You don’t need shellfish.

Places that have added it over the years, preventing me from going back…

Other places that don’t need to add it to the menu…

Got that?  Good.

Also, what ever happened to Roly Poly & Schlotzsky’s?  They were excellent shellfish-free places to dine.  Come back!  Also, we need McCalister’s Deli and Lion’s Choice to remain shellfish free and move to the ‘Burgh.  Maybe even Jack in the Box too.

To the rest of you, let’s stop these damn seafood lent specials.  Let the business go to Red Lobster, Joe’s Crab Shack, Long John Silver’s‘, VFD fish fry events, and Monterey Bay.  If you don’t normally do shellfish, stay away from it.  Please?  I ask of behalf of the seafood allergic and those who choose to eat kosher.

Firehouse Subs

Firehouse Subs - my new food heroes.

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Unintentioanlly Humorous Tweet Bot

Posted on by Standard 4

Filter FAIL.

https://twitter.com/#!/AiXeLsyD13/status/149513393445945345

https://twitter.com/#!/ShopSteelCity/status/149532644986724352

https://twitter.com/#!/AiXeLsyD13/status/149535721525477378

https://twitter.com/#!/ShopSteelCity/status/149569683853549568

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Boston Market ups the pressure… (a.k.a. What now, Panera Bread?)

Posted on by Standard 9

Insanity.

http://twitter.com/#!/W_a_L_D/status/136910586947715072

That’s right.  Boston Market not only reached out via my contact form thanks to Facebook, but also had the cojones to do this…

Boston Market RT!

Boston Market RT!

I still haven’t received a reply to my email to Mr. Wakabayashi, but what now Panera Bread? What now?  Clearly, this will pan out to be a bigger rivalry than Neil Young vs. Skynrd, or East Coast Rap vs. West Coast Rap.  Maybe even bigger than me vs. the people that think I’m McDonald’s.  (At Least Mr. Wakabayashi used my contact form correctly!)

http://twitter.com/#!/W_a_L_D/status/137169033266077696

http://twitter.com/#!/bostonmarket/status/137212008138424321

If you have no idea what’s going on, or if you work for Panera Bread.  You can catch up here…

In other news, did you know that they both cater?  I wish someone would have told me.

Panera Bread (Scott Twp. Greentree Road) on UrbanspoonI actually stopped at the local Panera the other night because the wife was sick and wanted some of that cheese-broccoli soup.  I went in to get some to go, and got myself a half of a turkey sandwich and a cup of the chicken noodle.

The employee (a young girl, of course) at the counter was quite friendly, asked if I wanted lettuce tomato or onion on the sandwich, and even asked if I wanted mustard and/or mayo.  Clearly, someone went over new procedures.  Sadly, I asked for lettuce & tomato… and got neither, but I did get mustard and mayo.  I applaud the effort, and shame on me for not checking before I left the store.

I have to say, after my initial complaint, they have totally stepped it up service-wise.  I still call shenanigans on the new soup.  They ought to let sales do the talking… OFFER BOTH.  It’s certainly a popular item.  Let the consumers decide if they want a great-tasting soup… or the crappy flat-noodled healthy soup.  Clearly, as a leader in the Fast Casual industry, you can afford to test the proverbial waters?  I think more changes have been made, but it’s still not the old soup.  Shenanigans.

Also, I counted 3 signs within  a span of about 8 feet on the counter where you wait for your order advertising the catering… and the pop machine still does it too.  I think the receipt may have even said something about it.

I spend far too much time contemplating fast food & fast casual dining.  If only I could save time buy purchasing already prepared meals.  Does anyone out there do that?

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