Tag Archives: Cook

Nine Can Vegetable Soup

Posted on by Standard 12

This is an incredibly easy & delicious dinner or lunch.

Well, the name’s misleading.  Sometimes it’s not exactly nine cans.  I’ll give you the recipe as it was given to me…

Nine Can Vegetable Soup

  • 2 cans Hormel chili, any variety
  • 1 can vegetable soup
  • 1 can green beans
  • 1 can sliced new potatoes
  • 1 can mixed vegetables
  • 1 can corn
  • 2 cans diced tomatoes (for extra kick, use a can of tomatoes with green chiles in place of one can of diced tomatoes).

Optional: 1lb ground meat*

Dump the entire contents of every can into the crockpot – liquid and

all.

*Brown turkey or beef and drain and add to veggies in crockpot. Heat on low all day, or on high for less than 2 hours.

Well, sometimes I do it like this…

  1. Hormel Chili with Beans
  2. Hormel Chili with No Beans
  3. Campbell’s Beef With Barley & Vegetables Soup
  4. Campbell’s Vegetable Beef Soup
  5. Cut Green & Wax Beans
  6. Diced New Potatoes
  7. Succotash (Corn & Lima Beans)
  8. Mixed Vegetables with Potatoes
  9. Diced Tomatoes with Basil, Garlic, & Oregano
  10. Petit Diced Tomatoes
Nine Can Vegetable Soup

I didn’t take this picture, or make this soup. This is pretty much what it looks like though. (athomewithkim.com)

Sometimes I add other stuff.  I think I’ve put in Garbanzo Beans, Mexicorn, or

the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans.  Sometimes I dump some of the liquid of the cans out.  I like thick soup.

I’ve used ground beef & ground turkey… both work really well.  I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)

I just put it into the crock pot on low all day.  Dinner’s ready when you get home!

I like to have it with homemade bread, or over biscuits like a pot pie.  If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.

I also like the tiny saltine crackers.

A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches.  It freezes & re-heats easily.

Do you make something like this?

What are some good soup recipes or easy crock-pot recipes?

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A CONTEST FOR YOU! Gimme a recipe, win some Bronco Berry Sauce.

Posted on by Standard 4

240 Packs of Bronco Berry Sauce!

Want 13 of these?

OK.  If you’ve been reading my blog, you know that I have an entire  case (& a little more) of Arby’s delicious Bronco Berry Sauce just taking up space in my dining room.  I would eat it all if I could, but it’s probably not an achievable (or wise) goal.  Sadly, my Bronco Berry Sauce will have to go without its perfect partner Arby’s delicious Jalapeño Bites… as they have not yet returned to the menu here in Pittsburgh.  Perhaps there is still reason to Occupy Arby’s even if Hala asked me nicely not to?

I’m left with a few tasks… figuring out what to do with the sauce besides dunking Tyson’s chicken tenders in it, and trying to pawn some off on friends, family, and maybe even a busker.  It expires in June, and I’d hate for any (more) to go to waste.

I was thinking it may make an excellent glaze for meatloaf, or even as an internal ingredient.  It would also probably be good as a glaze on grilled or baked chicken, but I’m guessing the high sugar content would make it blacken quite quickly.  I wonder if it will freeze?  A Bronco Berry Popsicle could be either incredible or disastrous.  Would there be a way to work it into an icing (or again as an ingredient) in a chocolate cupcake?

My readers and commenters are obviously the most enlightened and intelligent group of people I know, so I’m turning to you for ideas.

I promise to wrap it better than my last gift from Arby's if I need to mail it to you.

I promise to wrap it better than my last gift from Arby's if I need to mail it to you.

Here’s where the contest comes in.  Give me your recipe for something including Arby’s Bronco Berry Sauce as an ingredient.  You may want to familiarize yourself with it if you’ve never tried it.  The name is misleading, it contains no berries or horses.  It’s sweet, it’s spicy, it’s awesome.  This will be like Chopped or Iron Chef, except instead of TV fame and butt-loads of money the prize is… Let’s say 13 packs of Bronco Berry Sauce, because I like the number 13.  Also, I’m not Alton Brown or Ted Allen.  If it’s really good, we’ll maybe eventually have to make copycat recipes to continue making the prize winner.

You have until Friday May 4th to get your recipes to me.  I’ll post them in a blog, put up a poll, and have the readers vote.  We’ll close the poll & pick a winner on May 13th.  You can enter multiple times within reason.  Voting will happen with the little poll widget here, so encourage your friends, neighbors, family, and even enemies to vote for you.

The only way to enter: You can email your fantastically delicious recipe to world.and.lunar.domination@gmail.com with the subject containing the hashtag “#Bronco13” & the name of your recipe.  We’ll annoy people with it on Twitter, Google+, Pinterest, & wherever else hashtags work.

In the event of a tie, both of you will get 13 packets of Bronco Berry Sauce.

What are you waiting for?  Get to work!

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Turkey Noodle Soup

Posted on by Standard 5

So, I made some really easy turkey noodle soup yesterday.  It turned out to be pretty delicious, and I lucked out because a lot of the ingredients were on sale.

Turkey Noodle Soup!

My cell phone takes absolutely terrible photos, but trust me... this was delicious.

In the morning, I popped 2 turkey breast cutlets into the crock pot, piled on top of chopped baby-cut carrots & celery.  I added some a cup of water with a chicken bullion cube… and piled on some spices; Poultry Seasoning, Season All, black pepper, garlic, sage, and parsley.  I should have probably added an onion, but I forgot.

8 hours later, I boiled some wide noodles in 2 cans of turkey broth, 2 cans of vegetable broth, and 2 cans of low sodium chicken broth.  When the noodles were cooked, I chopped up the turkey boobs, and dumped the contents from the crock pot into the boiling pot of noodles for the soup… I added a little more water, another bullion cube, and simmered for a while.

Result?  Rather effortless yet delicious soup.

I found myself wondering if the broth & noodles would have cooked well in the crock pot.  Will noodles cook well without the boiling & just the saturation?  Would they eventually fall apart if over-cooked?

I’ve also done something similar with a rotisserie chicken… I’ll sauté the carrots, celery, & maybe garlic & onion with some butter in the soup pot, then add chicken and/or vegetable broth, boil the noodles, & add chicken.

How do you make chicken or turkey noodle soup?

How do you make your other favorite kinds of soup?

Have any secret ingredients? 

I generally put in cayenne or something else hot… but I’ve been told to cool it with the spices for a while thanks to G.E.R.D. lately.  Sometimes I add beer to soups… just because I can.  I dunno if it’d go well in chicken or turkey noodle though?

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Dormont Dogs Does Delicious Decidedly Deftly

Posted on by Standard 6

Dormont Dogs on UrbanspoonI recently realized that I haven’t blogged yet about one of my favorite local places to eat, so I will now.  I have a few reviews & photos on their Urban Spoon page.  I really don’t have enough good things to say about the place.  Reading my old review, it looks like I went there for the first time in 2008.

They’re tucked away on Glenmore Ave., right off of Potomac, with plenty of parking (for Dormont) in a nearby public metered lot & some metered parking on the nearby streets.  It’s a tiny yet incredibly inviting shop.  Everyone who has ever waited on us has smiled & said hello, has been polite, welcoming, and a great host or hostess.  The place is small, but it’s cozy.  Last time we were there, there was three two-person tables inside, and in the warmer months they have two picnic tables outside.

Hot Dog w/ Baked Beans, Cheese, Ketchup, & Mustard.

Hot Dog w/ Baked Beans, Cheese, Ketchup, & Mustard. • I get this one even though it's not on the menu. They'll make anything for you!

Dormont Dogs offers hot dogs served up gourmet style on delicious fresh bakery made buns.  They’re mostly all named after the neighborhood streets, and they’re all unusual yet delicious combinations.  My favorite menu dogs are probably the Reuben Dog (self-explanatory if you’re a Reuben fan) and the Wisconsin Ave. (Swiss, Pepper Jack, Cheddar, & Provolone Cheeses!).  A lot of times I order the one above… starting with a “Plane Jane” (a regular dog) & I ask them to add baked beans, cheese, ketchup, & brown mustard.  Maybe they should name it after my street?  Ha ha.  I generally have a side of nachos and cheese.  I’ve seen signs for Sloppy Joes, and have seen a delicious-looking taco salad served up, but I’ve never gone in & gotten anything other than a hot dog.  I need to just go more often, I guess.  I generally wash it all down with some of their excellent sweet tea.

My wife is a fan of the Texas Ave. (Chili sauce, cheddar cheese, sour cream, Fritos), Mississippi Ave. (Chili, Mustard, Coleslaw) minus the mustard, and Bruschetta (tomatoes marinated in olive oil and basil and creamy pesto Parmesan) dogs.  I need to muscle up the courage to make my way through the rest of the menu.  If you eat ’em all, you get your photo on the wall!

They’re not foot-longs, there’s no natural casings, there not sausages… they’re just hot dogs, done really well.  They’re prepared with tasty ingredients, and they always look like little works of art in a basket.  You can even get a vegetarian dog if you’d like, in any style on the menu.  If you’re near Dormont, and a hot dog fan, you need to check this place out.

Dormont Dogs on UrbanSpoon | Dormont Dogs on Facebook

-•-

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How to Drink Buttermilk

Posted on by Standard 10

I’ve been quiet with blogging lately.  I’m not all that busy, and I’m certainly not out of things to ramble on about.  I guess I’ve just been doing other stuff.  I hope everyone enjoyed their holiday & any time with friends, family, or time off of work.  Today. I was inspired to make a post about buttermilk, and thought I’d get it down before I forgot about it.

Charlie’s Old Fashioned Buttermilk

Charlie’s Old Fashioned Buttermilk

I like buttermilk.  Occasionally, when at the grocery store… something hits me that says I want buttermilk.  Much to my wife’s dismay, I listen.  Buttermilk is an acquired taste to say the least.  Most people any more seem to see it as a cooking ingredient.  It makes great pancakes, ranch dressing, and mashed potatoes.  It’s a good dredge for breading.  It’s good in many recipes.  But, it’s also a delicious drink.

Generally I prefer Charlie’s Old Time Buttermilk (by Turner’s) or Country Charm Cultured Buttermilk (by Dean’s).  Uncle Charlie’s has the tiny added butter flecks.  If you like things like sour cream, cottage cheese, or stinky cheeses… you may also like buttermilk.  (Maybe if you like yogurt too… but I personally hate yogurt.)  You may like it only after your first couple of tries, like beer or coffee.

No, it’s not higher in fat than regular milk like you’d expect.  It’s good for you.

I don’t remember not liking buttermilk, but there aren’t many of “us” out there.  My parents always drank it, my grandparents drank it.  I was used to it forever I guess.  It’s delicious, and now something I crave like a special treat.  I’ve had people make horrible faces after trying it.  I’ve had people swear at me, and even hit me after letting them try it.  This is how you man up (no offense to ladies, the dairy-allergic, or the lactose intolerant) & drink buttermilk the right way:

  1. Get a nice tall glass.  (I like a nice beer mug or even a really tall weizen or pilsner glass.)
  2. Pour in just enough buttermilk to cover the bottom.
  3. Add salt & pepper to cover a good portion of the top of the buttermilk.  (Paprika like on old-school diner cottage cheese if you’re fancy.)
  4. Pour buttermilk to the top of glass.  Top off with more salt & pepper if desired.
  5. Make the first gulp obnoxiously large.
  6. Make a refreshing “ahhh” sigh.
  7. Enjoy the rest at a relaxed pace.

…or just drink straight from the tiny jug or carton if you’re a barbarian.

Tall glass of buttermilk

Tall glass of buttermilk

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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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Get Stuffed.

Posted on by Standard 2

I can’t wait to make stuffing again. It’s ridiculously tasty. I love the carb overload. Maybe I will get those goggles, and I need to pick up some Yuengling.  A week from tonight, I should be in the process of creating this awesomeness.

I’ll show you my stuffing recipe if you show me yours.

How do you do it?

Maybe this year, I’ll try to make some Potato Filling too.  There are a bunch of recipes for it out there.  Maybe stuffing balls would be good…  Now I’m hungry.

STUFFING!

STUFFING!

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Yuengling Lager

Beer

New Catering Advertisement Opportunities! (for Boston Market & Panera Bread)

Posted on by Standard 4

I’m just sayin’.

Panera Bread - vs. - Boston Market

Panera Bread - vs. - Boston Market

From: Waldo Lunar <world.and.lunar.domination@gmail.com>
Date: Fri, Nov 4, 2011
Subject: New Catering Advertisement Opportunities!
To: & Cc:  A bunch of Panera & Boston Market Employees

Hello friends at Boston Market & Panera Bread,

I assume that the lack of response to my last email about an all-out catering battle at my house was ill-received.  I didn’t get any interest from either camp, or even any kind of acknowledgement of my email.  Not even a coupon.  Isn’t that the typical response?  “Throw ’em a coupon!”  Color me disappointed.

No reply is rather rude, don’t you think?  Batman movie night has come & gone.  We dutifully provided a favorable dining experience to our guests thanks to an incredible local pizza shop.  Roasted red peppers as a pizza topping?  A hit all around, I tell you!  Subs with a homemade feel cut in to bite-size appetizers were also quite delicious.

I’m not sure why neither Panera Bread or Boston Market was willing to enter my catering battle royale.  It would have been an exciting opportunity for both of you.  I realize now… that you need help with forward thinking.  You missed this opportunity to advertise your catering and fight for my dollar.

I believe that I may have come around to your way of thinking.  Perhaps I need to fight for your dollar.  I previously saw advertisements on the pop machine and all over the windows as borderline obscene… but why stop at the border, friends?  Let’s trample the border, deface it on our way through, and not look back!  I have some ideas that you may find attractive.  I really look forward to your feedback.  (Don’t give me any shenanigans about unsolicited ideas and what-not, we’re all friends here.)

  • Advertising on the napkins.  You already do it on the receipts, walls, & windows.  Subway uses their napkins for nutrition information.  Show them up, advertise!  Think of all that clean wasted ad space ripe for the slinging of your delicious wares.  Were one ambitious, this could extend to the “to go” sandwich wrappings, the fancy new plates that you’re both using, and even the trays.  Hell, why not the drink cups?
  • Guerrilla advertising. You could have employees go into your parking lot at regular intervals, and put flyers under the windshield wipers of cars.  If you really wanna get crazy, try bumper stickers!  People would love decorations on their autos.
  • Me.  Send me a T-shirt that advertises your catering services.  I play in a band.  I’ll wear it to shows.  The throngs of bar patrons who rock out with me on a regular basis will be sure to flock to the nearest Panera Bread or Boston Market location.  I might be able to convince my band-mates to do the same.  If we’d like to get really crazy, may I offer to sell my forehead as a billboard?
  • Paystubs.  Your employees get paid right?  Get that money back!  Advertise your catering services on their pay-stubs, and any communications that you need to send.  There’s room on that W2 envelope for a 10% off catering coupon.
  • Right on the food itself.  This is the one that excites me the most!  You’ve seen the toasters that produce an image of Darth Vader, and the irons that brand your initials on to a steak, right?  There are also printers that print right on things like rice paper & cakes.  Why not take advantage of this technology?  Think about it.  Full color printing on wraps?  Toasty images on buns, bread, & bagels?  Delicious meat branded with confidence, demanding that you pick up a catering menu.  It’s never been done.  It’s opulent.  It’s genius.  (If I do say so myself.)

So, what do you think?  Can I help in this new advertising adventure?  These are the next steps in the evolution of promulgation.  Let’s move onward and upward, into uncharted catering promotional territory.  It will be an onslaught to the senses, and an influx in revenue for all involved.  I’m excited for this venture, and especially excited to get some feedback from everyone involved.

Excelsoir!
-Waldo Lunar
[ -YOUR AD COULD BE HERE- ]

incessant emails / incessant advertising

incessant emails / incessant advertising

Further Reading:

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Bob Evans Follow-Up Bob Evans Follow-Up Bob Evans Follow-Up

Posted on by Standard 3

Jelly! Jelly! Jelly!

Jelly! Jelly! Jelly!

You read about the Bob Evans fallout and follow-up, right?  In the interest of fully full disclosure, we went back, got a free meal, and had a nice normal dining out experience.  It went well.  LeAnn from Bob Evans wrote to check on me, and I thought I’d share the dialogue.

From: “Purdy, Leann D”
To: [Me]
Sent: Tuesday, October 25, 2011
Subject: RE: Bob Evans – Reference # 720520 / Blog post about Bob Evans

Hi Eric!

 I wanted to follow up with you to see if you had been back, if not I understand.  I do hope that you do at least use your gift certificates to get some of our amazing Wildfire BBQ sauce!

I know you had concerns with what action was taken after your call/email, I can assure you that all of your feedback is used for training purposes, we did forward your comments to the area coach and general manager so that we can ensure that we are providing excellent service.

Have a great day!

Jelly Jelly Jelly!

bef.gif

LeAnn Purdy
Representative, Guest and Consumer Relations
Supporting Bob Evans Restaurants, Bob Evans Food Products & Mimi’s Café Restaurants
3776 South High Street
Columbus, OH 43207
Bob Evans Guest and Consumer Relations: (800) 939-2338
Mimi’s Café Guest Relations: (866) 616-6464
Fax: (614) 492-4971
Bobevans.com

And, my response:

From: [-mE.]
To: “Purdy, Leann D” ; Riggs A.
Cc: [The Wife]
Sent: Wednesday, October 26, 2011
Subject: Re: Bob Evans – Reference # 720520 / Blog post about Bob Evans

Hello LeAnn,

Thank you very much for the follow up!  We actually did get the opportunity to take advantage of a free meal last Thursday night, at the same Bridgeville location.  It was a wonderful experience.  It wasn’t too busy when we arrived… and we seemed to get there right at a shift change, but the service was smooth nonetheless, and we only had to ask once for jelly!

Asking once for jelly & receiving it struck me as a possible bad omen.  Upon arrival, the first thing we heard as we were seated was the waitress at the table next to us (oddly not our waitress) telling her customers that something had been comped or removed from their bill… and the customer was spouting off about something unintelligible.

We had an excellent waitress then waiter, there was no shouting from the kitchen, the food was prepared well.  Some of the carrots with my turkey dinner were dry/cracked, but you’ll get that anywhere.  I didn’t see a manager on duty or patrolling the dining room, but things were running quite smoothly without their presence.

If you talk to the area coach/general manager/managers/team there again, please pass on our thanks for another great meal that was back to what we would call a normal Bob Evans experience.  I didn’t present my BE gift money until the end of the meal, but it didn’t produce any speed bumps and we still have one left!

Thank you for the gift, and both you & Nate for your time, and sincere follow-up!  (Follow-ups?  Follows-up?)

“Jelly! Jelly! Jelly!” may be a good ad campaign.  “Pizza! Pizza!” worked for Little Caesar’s.

Thanks again,
-Eric

Bob Evans Restaurant on Urbanspoon

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Can I have jelly? Can I have jelly? Can I have jelly?

Posted on by Standard 8

Bob Evans Restaurant on UrbanspoonI submitted this to Bob Evans’ contact form:

Last night we had a ridiculous visit to what is normally a decent restaurant.

We arrived shortly after 5:00pm, were seated quite quickly, and were alone in our section (the farthest away from the entrance).  The waitress came to us right away, seemed a little frazzled, and brought us drinks.  By this time another table had been seated in our section.  Our order was taken, a Rise & Shine breakfast for me, BBQ chicken for the wife.

We had actually just dined at this location on Friday evening and had discussed how despite otherwise excellent service & great food, generally my wife has to ask 3 times for jelly.  The standard procedure is that when we order and she gets biscuits, she asks for jelly.  When the biscuits come, with honey and butter but no jelly… she again asks for jelly.  When the meal comes, it’s the 3rd time that she asks for jelly… and usually we get jelly with the check.  It’s like you have it under lock & key or there’s only 1 magical jelly carrier.  I actually suggested that perhaps it’s like the movie Beetlejuice.  One must say “Betelgeuse, Betelgeuse, Betelgeuse!” to get the title character to appear.  Perhaps one must break the Bob Evans jelly code and ask for jelly three times at once.

No matter how much I wanted her to, she wouldn’t try it last night.  She asked for jelly just one time, and surprisingly, it came with the biscuits.

At this point, the manager walked by and asked if all was OK.  Truthfully, at this point, it was!  We nodded in satisfaction as we said “yes”.

Eventually, shortly before 6:00pm (yes, an hour later) after several other customers had been seated, had ordered, and been served, our waitress apologized for the wait and offered us more biscuits and a free dessert.  We told her the wait wasn’t her fault as she seemed to indicate it was due to a problem in the kitchen.

About the time where I was ready to get up, pay for our drinks, biscuits, jelly, and then leave to go to the nearby Sonic… our food arrived.  I understand that breakfast foods are greasy but my eggs & home fries were sitting in a pool of some oily or buttery liquid, and one of my over-easy yolks was already broken.  The bacon was fantastic.  The potatoes had so much grease on the outside, that when I dipped them into a pool of delicious Heinz ketchup they came out absolutely clean & ketchup free.  I managed to get the yolk out of one of the eggs with the biscuit that had sat there daring me to eat it for an hour.  I left the second egg and most of my potatoes out of disgust for the food and the service.  It had been a particularly trying couple of days and we chose Bob Evans because of the general consistency of the quality & service.  My wife indicated that other than the chicken being slightly over-done, her meal was excellent.  It’s crazy to believe that Bob Evans (the breakfast-food people) messed up such an incredibly simple breakfast.

Bob Evans

Bob Evans

The waitress had indicated some problems in the kitchen without any specifics, but we could hear arguments in & around the kitchen area for our entire visit.  I have no idea why we didn’t just get up & leave after the first 2 tables seated after us had received their food.  Perhaps we were in awe at the chaos.

I declined my free dessert, and my wife decided to get an apple pie to go just because it had been offered as compensation for our wait.  I was too disheartened for dessert, my friends… free or not.  Our waitress offered to refill my iced tea.  I said “no, thanks.”  She came back 10 minutes later & filled my iced tea anyway.  Still no pie.  I just wanted to go.  I was on the verge of just freaking out at the ridiculousness of it all.  We sat for another few minutes as the waitress took care of others around our section, before standing up to just finally go.  My wife just asked for the check as I was exasperated.  The other customers couldn’t wait for 2 minutes while she put a pie in the to-go container, since we had waited over an hour for a simple simple meal?

The waitress had apparently just placed my wife’s apple pie on a plate as we stood to make our escape… my wife said, “Never mind, we just need to get out of here.”  The waitress insisted on sliding the now decimated piece of pie into the Styrofoam box.  We went to pay, and for the first time ever were not asked something to the effect of “how was everything tonight?”  I believe there was small talk about my wife & I coincidentally wearing the same color green.  I think I remained silent for fear of just snapping.  We left a 15% tip, & took home a comment card.  (As a person with a severe allergy to shellfish, I have a small circle of places where I feel safe…  Bob Evans currently has no deathfish on the menu, so we frequent there and I generally tip 20% or more as I’m confident we’ll be returning soon & often.  I have even received excellent communication from your corporate level regarding food allergies & where things are prepared in the kitchen.)

This rant is obviously too long for a comment card.  I may blog it.  I may just leave it in the contact form at the Bob Evans site.  I may print & mail it.

Something was going on last night at Bob Evans in Bridgeville that was not good.  It was a comedy of errors.  The kitchen apparently had trouble producing eggs & home fries in a timely manner, keeping yolks whole, and draining grease/oil/butter from the fried meal.  The waitress was visibly and audibly frazzled as she complained to the customers that she was excessively busy even as most of the section was empty… at dinner time.  Perhaps she was covering two sections?  I’m not sure.  We saw her quite often… just not with our food.  How many others were seated after us & served before us that we couldn’t see?  We heard her arguing with a mysterious voice yelling out from the kitchen.  The manager did not appear to intervene or even suggest that perhaps they not argue so loudly within earshot of the guests… or even to step in, assert her role as a manager and solve the problem.  There was a waiter who appeared to be training a new waitress, happily ignoring all the chaos around them.

We did, however, receive jelly after asking only once.

✍

[Funny note… upon posting this & grabbing a link to UrbanSpoon, I saw an old somewhat bad review that I posted… but we’ve had perfectly reasonable service there since that visit in ’08.]

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