New York Times reporter Dennis Hevesi in the article “Arthur Cores, a founder of what became Boston Market” writes that Arthur Cores, who was a founder of the restaurant that eventually became the Boston Market chain, died this week.

You’ve heard of the McGangBang, right?  For the uninitiated, there’s a world out there of fast food items not listed on the menu that are available for your dining pleasure (and most likely for your digestive displeasure) if you’re in the know, and if the employees are in the know.  This list from McDonald’s alone is pretty impressive.  There are many others out there.  My friend Andy used to apparently get a “Volcano” from Taco Bell, which was described to me as a burrito with everything in it.  Now that they have volcano tacos & burritos that are something else entirely, that might be an ordering issue.  If you’ve got time to kill or your interest is piqued, it’s definitely worth Googling.

At any rate, while I have raised a legitimate issue with McDonald’s, and I have gotten one response so far… I decided to use my W(aL)D email address to address a ridiculous issue with them.  So, off to the McWebform I went!  Sadly, you’re forced to pick a category… none of which exactly fits my query.   I think I posted to “McDonald’s U.S. Marketing, Promotions, and Advertising“, but it seems like my answer was brought about by the “Unsolicited Idea Policy“.  Perhaps I’m getting ahead of myself.  On to the emails…

My original submission (via McWebform):

Hello Friends,

I was wondering if you are aware of the mythical magical McGang-Bang, and if at any time in the future, you man be adding it officially to your menu?

I believe it to be a McChicken sandwich stuffed inside a Double Cheeseburger, the new 99¢ McDouble, or even a Big Mac.  The exact specifics are a subject of hot debate, as this is a rare creature, like Bigfoot, el Chupacabra, or the Unicorn.  There is also debate on whether to discard an extra bun or down it whole.

If you do plan to offer this in the future, what would the proper spelling be?  McGangBang, McGangbang, McGang-Bang, or McGang-bang?  I could see how all options would be acceptable?

I’m not sure where the name comes from, but it sure is catchy.  (Much better than “Arch Deluxe”, no?)

I’d like to be able to go into a McDonald’s and order a McGang-Bang without being looked at like I’m crazy when it’s common knowledge among certain circles.

Thanks for your time, I can’t wait to hear your thoughts on the matter!

-E.

Their “we got it, we’ll get back to you” reply:

From: McDonald’s DoNotReply@mcdonalds.com
Date: Thu, Dec 10, 2009 at 10:38 AM
Subject: McDonald’s Web Site Comment or Question
To: world.and.lunar.domination@gmail.com

Thank you for visiting McDonald’s website. Below is your email which has been submitted to McDonald’s Customer Response Center. While replies to this e-mail cannot be received, should you need to contact us again, please feel free to contact us through mcdonalds.com. Thank you.

Title: Mr.
First Name: ERiC
Last Name: AiXeLsyD
Mailing Address: ____ _______ _____ ____ __
City: Pittsburgh
State: PA
Zip: _____-____
Day Phone: 412-555-1212
Evening Phone: 412-555-1212
Contact Time: None.  Email please.
Your E-mail Address: world.and.lunar.domination@gmail.com
Comment: [What you just read above...]

Their “real” reply:

From: McDonalds.CustomerCare@us.mcd.com
Date: Fri, Dec 11, 2009 at 5:08 AM
Subject: Message from McDonald’s USA
To: world.and.lunar.domination@gmail.com

Hello ERiC:

Thank you for contacting McDonald’s recently with your idea for a product or service that you believe would be of interest to us. We appreciate your interest in McDonald’s, but it is our company’s policy not to consider unsolicited ideas from outside the McDonald’s system. We have retained an electronic copy of your submission solely for our records.

It’s not that great ideas cannot come from people outside of McDonald’s. Each year, however, McDonald’s receives thousands of unsolicited ideas and proposals for products and services from individuals as well as companies. Because of the volume of unsolicited ideas and the difficulty of sorting out what is truly a “new” idea as opposed to a concept that has already been considered or developed by McDonald’s, we must adhere to a strict policy of not reviewing any unsolicited ideas that come from outside the McDonald’s family of employees, franchisees and approved suppliers. We realize that we may be missing out on a few good ideas, but we have had to adopt this policy for legal and business reasons.

As a result, we must decline your invitation to review your submission and hope you understand the reasons for this decision.

Again, thank you for thinking of McDonald’s.

Jessica
McDonald’s Customer Response Center

ref#:6525973

————————————————————————————————————–

Please do not “reply” to this email response. No “replies” can be received through this mailbox. If you wish to contact McDonald’s Customer Response Center again, please visit our website at www.mcdonalds.com

————————————————————————————————————–

Are you finished with your holiday shopping? Even the person with everything gets hungry. An Arch Card makes a great holiday gift. For more information visit your local McDonald’s restaurant or our website at http://www.mcdonalds.com/archcard.

You wrote:
[You just read it above...]

Well, apparently my idea went to the wrong department, or someone that’s absolutely no fun.  I didn’t submit an idea!  I asked about a secret menu item…  Hopefully, as we’ve learned with most other web-forms, we submit again, and we get a different person responding.  Although, this looks curiously like a form letter.  Perhaps I should try again in a different category?  Should I ask for the email address of a real live person?  Perhaps I need to Google some names of high-up important McPeople and try to figure out the syntax of the company email addresses.  This worked with great success for me in the past with Boston Market.  Ha ha ha.

Also, I wondered on the Beat if putting a “Mc” in front of everything could be construed as racist?  As an American of Irish and Scottish descent, perhaps I should be taken aback by the flippant use of “Mc” in front of everything?  (By McDoanld’s, and even my own shockingly casual use.) It is after all, listed in the Racial Slur Database and in Wikipedia’s list of ethnic slurs.  Perhaps this is an idea to addressed in the future.  Dave was quick to point out though, that nothing is more racist than 365Black.  Wow.  Just…  Wow.  (…or McWow?) Also… What about leap day?  Is that a day off?

Find any of this amusing?  What’s the next step?

]]> http://eatingtheroad.wordpress.com/2009/12/07/what-should-i-eat-freezer-aisle-edition-flowchart/ Mon, 07 Dec 2009 14:26:34 +0000 Eating The Road http://eatingtheroad.wordpress.com/2009/12/07/what-should-i-eat-freezer-aisle-edition-flowchart/

Here’s another fabulous flowchart to help in those tough times when your brain is fighting your stomach and your wallet is fighting your bank account. How often have you been rushing to get home only to be “frozen” in the supermarket trying to decide what to grab in order to satiate the growling within? No longer will this be an issue. Keep in mind that for many of these it represents the brand and not necessarily the exact product. Case in point….most any Banquet meal will effectively “cleanse” your system, not just their Meat Loaf Meal. Or feel free to substitute your favorite flavor of Mrs. Smith’s pie in place of apple.

If you still need a little help at the supermarket there is a app for that. GroceryWiz will help you make lists of the items you need and print out a nice little list.

You may also enjoy our other flowcharts:
Beer Edition
Fast Food Edition
Chain Restaurant Edition
Cereal Edition

Don’t forget to enter our Christmas Giveaway with over $250 in free swag.

(click image to view full size)

Eating out invariably raises a number of tricky questions: sit down or drive through? Burgers or pizza? Thin or stuffed crust? Choosing one over the other could mean saving hundreds of calories in a single meal, up to 50 pounds of flab in the course of a year, and countless health woes over the course of a lifetime. That’s why Eat This, Not That! launched an investigation and put 66 major chain restaurants under the nutritional microscope—so that you and your family can continue to eat out, but do so knowing the types of insider tips and savvy strategies that can help melt fat all year long. And the good news is that many fan favorites scored top marks!

To separate the commendable from the deplorable, we calculated the total number of calories per entrée. This gave us a snapshot of how each restaurant compared in average serving size—a key indicator of unhealthy portion distortion. Then we rewarded establishments with fruit and vegetable side-dish choices, as well as for providing whole-grain options. Finally, we penalized places for excessive amounts of trans fats and menus laden with gut-busting desserts. What we ended up with is the Eat This, Not That! Restaurant Report Card, which will show you how all of the nation’s largest eating establishments stack up nutritionally.

Check out those restaurants that scored a B+ or higher:

Chick-fil-A: A-

Between the breakfast and lunch menus, there are only two entrées at Chick-fil-A that break 500 calories, a rare feat in the fast-food world. What this means is that you can’t possibly do too much harm—especially if you stick to the chicken. And unlike the typical fast-food chain, Chick-fil-A offers a list of sides that goes beyond breaded and fried potatoes and onions. (Just beware the large cole slaw, which adds an extra 600 calories to your daily intake!) That’s why we dub the Atlanta-based chicken shack one of our all-time favorite fast-food restaurants.

Also, be sure to check out our exclusive list of the best and worst restaurants for kids to see why Chick-fil-A receives an even higher grade when it comes to kids’ meals.

Survival strategy: The worst thing you can do is supplement your meal with a milkshake—not a single cup has fewer than 600 calories. And instead of nuggets or strips, look to the Chargrilled Chicken Sandwiches, which average only 320 calories apiece.

Subway: A-

A menu based on lean protein and vegetables is always going to score well in our book. With more than half a dozen sandwiches under 300 calories, plus a slew of soups and healthy sides to boot, Subway can satisfy even the pickiest eater without breaking the caloric bank. But, despite what Jared may want you to believe, Subway is not nutritionally infallible: Those rosy calorie counts posted on the menu boards include neither cheese nor mayo (add 160 calories per 6-inch sub), and some of the toasted subs, like the Meatball Marinara, contain hefty doses of calories, saturated fat, and sodium.

Survival strategy: Cornell researchers have discovered a “health halo” at Subway, which refers to the tendency to reward yourself or your kid with chips, cookies, and large soft drinks because the entrée is healthy. Avoid the halo, and all will be well.

Jamba Juice: A-

Jamba offers a viable and tasty solution to the dearth of fresh fruits and vegetables in the American diet: Stick it all in a blender and let us slurp it up. But make this your rule: If it includes syrup or added sugar, it ceases to be a smoothie. Jamba Juice makes plenty of real-deal smoothies, but their menu is sullied with more than a few faux-fruit blends. Just make sure you choose the right one.

Survival strategy: For a perfectly guilt-free treat, opt for a Jamba Light or All Fruit Smoothie in a 16-ounce cup. And unless you’re looking to put on weight for your new acting career, don’t touch the Peanut Butter Moo’d, which has more sugar than an entire bag of chocolate chips!

Au Bon Pain: A-

Sure the menu has its pitfalls, but what menu doesn’t? The bottom line is that Au Bon Pain combines an extensive inventory of healthy items with an unrivaled standard of nutritional transparency. Each store has an on-site nutritional kiosk to help customers find a meal to meet their expectations, and the variety of ordering options provides dozens of paths to a sensible meal.

Survival strategy: Most of the café sandwiches are in the 650-calorie range, so make a lean meal instead by combining a hot soup with one of the many low-calorie options on the Portions menu. And if you must indulge, eschew the baked goods in favor of a cup of fruit and yogurt, or serving of chocolate-covered almonds.

Boston Market: B+

With more than a dozen healthy vegetable sides and lean meats like turkey and roast sirloin on the menu, the low-cal, high-nutrient possibilities at Boston Market are endless. But with nearly a dozen calorie-packed sides and fatty meats like dark meat chicken and meat loaf, it’s almost as easy to construct a lousy meal.

Survival strategy: There are three simple steps to nutritional salvation: 1) Start with turkey, sirloin, or rotisserie chicken. 2) Add two non-creamy, non-starchy vegetable sides. 3) Ignore all special items, such as pot pie and nearly all of the sandwiches.

Cici’s Pizza Buffet: B+

Cici’s began in Texas in 1985 and now boasts more than 600 locations, proving definitively that Americans love a good buffet. The good news for our waistlines is that the crust is moderately sized, and the pizza comes in varieties beyond simple sausage and pepperoni. But if you check your willpower at the door, you’re probably better off skipping the pizza buffet entirely.

Survival strategy: It takes 20 minutes for your brain to tell your body it’s full, so start with a salad and then proceed slowly to the pizza. Limit yourself to the healthier slices like the Zesty Vegetable, Alfredo, and the Olé, which is a Mexican-inspired pie with only 108 calories per slice.

McDonald’s: B+

The world-famous burger baron has come a long way since the days of Fast Food Nation—at least, nutritionally speaking. The trans fats are mostly gone, the number of gut-wrecking calorie bombs are now fewer than ever, and the menu holds plenty of healthy options such as salads and yogurt parfaits. Don’t cut loose at the counter just yet, though. Too many of the breakfast and lunch sandwiches still top the 500-calorie mark, and the dessert menu is fodder for some major belly-building.

Survival strategy: The Egg McMuffin remains one of the best ways to start your day in the fast-food world. As for the later hours, you can splurge on a Big Mac or a Quarter Pounder, but only if you skip the fries and soda, which add an average of 590 calories onto any meal.

Taco Bell: B+

Taco Bell combines two things with bad nutritional reputations: Mexican food and fast food. The result should be horrendous, yet somehow it works out so that a little prudence at the ordering window can bag you a meal with fewer than 500 calories. The potential for belly-building is still there, but the calorie bombs are generally easy to spot. And to limit the chances of a mistake, Taco Bell reengineered some of its classic items and listed them under the Fresco Menu for a savings of up to 10 grams of fat per item.

Survival strategy: Grilled Stuft Burritos, anything served in a bowl, and anything prepared with multiple “layers” are your worst options. Instead, order any combination of two of the following: crunchy tacos, bean burritos, or anything on the Fresco menu.

Wendy’s: B+

Scoring a decent meal at Wendy’s is just about as easy as scoring a bad one, and that’s a big compliment for a burger joint. Options such as chili and baked potatoes offer the side-order variety that’s missing from less-evolved fast-food chains like Dairy Queen and Carl’s Jr. Plus they offer a handful of Jr. Burgers that don’t stray far over 300 calories. And for our money, the 1/4-pound single is one of the best substantial burgers in the industry. Where they err is in their recently expanded line of desserts and a lackluster selection of beverages. But you’re happy just drinking water, right?

Survival strategy: The grilled chicken sandwiches and wraps don’t have more than 320 calories, which is less than even a small order of french fries. Choose the chicken or a small burger and pair it with a healthy side, and then hit the door before you receive the 500-calorie penalty for giving in to your Frosty hankering.

You can check out the complete Eat This, Not That! Restaurant Report Card here. Finally, sign up for your FREE Eat This, Not That! weekly newsletter or subscribe to the new Eat This, Not That! premium Web site. You’ll get thousands of useful tips, tricks, and secret insights into everything going on in the world of food and nutrition, so you can stay lean for life while still enjoying all of your favorite foods. It’s like having a personal nutritionist on call 24 hours a day!

Lots of free food offers for you this week!

Free Food

• Kids eat free at Chick-fil-A on Tuesdays from 5:30-7:30 p.m. (Note: there is a limit of 1 free kid’s meal per adult combo meal purchased.)
• Now Boston Market lets two kids eat for free on Saturday and Sunday. Good for kids 14 and younger (yeah, mine qualify) and until January 31, 2010. You know I’ll be repeating this freebie in Freebie Friday postings for the next few months–you know, just in case you forget and all.
• Don’t forget that kids eat for free at Denny’s on Tuesday nights–and in some locations on Saturday, too.
• If you join the Dairy Queen DQ Blizzard fan club, you’ll get a coupon for a free DQ Blizzard. Yum. (My fave is the coffee Heath bar blizzard.)

Hello everyone! Here are today’s deals delivered straight to my inbox and right here for your viewing and shopping pleasure:

Groupon’s Los Angeles Daily Deal
$12 for $25 worth of cookies, brownies, & delicious desserts at Plantine Cookies, which was named one of the 20 Best Bakeries by LA Magazine. That’s a $13 savings!

Coupon Cabin

• 50% off coupon for New York & Company: 50% off your entire online order. Expires November 30.
• 70% off coupon for Restaurant.com: Insert coupon code THANKS for 70% off your entire online order. Expires November 26 so USE IT NOW!
• 15% off coupon for JC Penney: Insert coupon code PCTHANJC for 15% off your entire online order. Expires December 31.
• 15% off coupon for Lord & Taylor: Insert coupon code THANKS for 15% off your entire online order. Expires November 30.
• 15% off coupon for 1-800-FLOWERS.com: Insert coupon code COUPONCABIN15 for 15% your entire order (some exclusions apply; see website). Expires December 31.
• Nordstroms: Free Lancome Absolue Precious Cells sample expires November 30
• Zales: $50 off a $300 purchase expires December 24
• Liz Claiborne: $20 off any purchase expires November 30
• Boston Market: $4 off a $20 purchase expires December 2
• Loehmanns: 15% off any purchase during the month of your birthday expires December 31
• PacSun: $25 Pacbucks Coupon expires December 12
• $5 off $25 coupon for Aeropostale: Insert coupon code 5GIFT for $5 off your online order of $25 or more. Expires November 30
• 20% off coupon for Alloy: Insert coupon code CCUSE20 for 20% off your entire online order. Expires December 3.
• 15% off coupon for Reebok: Insert coupon code 15CABIN for 15% off your entire online order (some exclusions apply; see website). Expires November 30.
• 20% off $100 coupon for Ann Taylor LOFT: Insert coupon code 20CABIN for 20% off your online order of $100 or more. Expires January 5.
• 20% off coupon for Gap: Insert coupon code GAP20 for 20% off your entire online order. Expires December 15.
• Wilson’s Leather: 25% off AND free shipping coupon expires December 24
• Drugstore.com: $10 off $50 coupon expires December 1

Enjoy! Save & spend wisely!

I recently picked up Robert F. Hartley’s Management Mistakes and Successes. It’s a collection of case studies about mainly major corporations and their ups and downs as they evolve.

The opening case study is of McDonald’s. It’s interesting to read how the king of fast food franchises repeatedly shot itself in the foot throughout the 1990s and early 2000s, but then managed to right itself to become a firm that continues to do well even during these troubling economic times.

McDonald’s focus on growth bordered on the insane throughout the 1990s. One anecdote about the Kilburns, owners of a franchise in California, illustrates this. They were running a profitable franchise when McD’s new expansion strategy nearly crushed them. During the 1990s, McD’s developed a plan — called Greenberg’s Law, named after U.S. chairman Jack Greenberg — that would dramatically increase the number of restaurants in every market. The idea was that by making it even more convenient and easy for customers to find them, it would drive business. Maybe sales at individual stores would be a little lower, but the combined revenue would more than make up for it. In the Kilburns’ case, McDonald’s opened three more restaurants in about a year in their market. It may have been good for McD’s in that market (the text doesn’t say), but it screwed the Kilburns.

In the long run, it wasn’t much good for McDonald’s, either. Growth became unsustainable, McD’s restaurants began competing with each other, the quality of food and atmosphere (cleanliness, service with a smile, etc.) suffered and more.

Overseas expansion made more sense. McDonald’s began adding more stores in places where they were a known commodity — Europe, Australia and particularly Japan — and entered more emerging markets, like China. However, not so surprisingly, McDonald’s overdid it. Market saturation cost them in Germany and Japan, which had 1,482 McD’s in 1995 and surged to a hard-to-believe 2,852 restaurants at the beginning of 1999.

The strategy that probably made the most sense was expansion through acquisition. McDonald’s bought the Donato’s pizza, Roy Rogers, Chipotle Mexican Grill and Boston Market chains domestically, and acquired the Italian Burghy’s and New Zealand’s Georgia Pie chain in the 1990s through the early 2000s. To me this seems smarter because McDonald’s wasn’t abandoning its core product — restaurants, or specifically fast food — but attempting to diversify. It didn’t end up working out well domestically, since in 2002 those American chains lost $67 million. But at least there was a logic to the strategy that was lacking in the unending expansion of the McDonald’s brand.

McDonald’s isn’t unique to these “growth is automatically good” strategy. That mindset is what caused a lot of our current economic problems. Rather than consistent profits and intelligent, moderate growth, investors kept insisting on unsustainable profit margins and corporations kept attempting to satisfy their demands, leading to a lot of poor short-term decision-making. CEO James Cantalupo helped right McDonald’s ship in 2003 by promising to return the company to its core business while also cutting capital expenditures (largely in the form of building less new restaurants) and shooting for more moderate growth targets, as well as raising the dividend. If Cantalupo hadn’t acted so sensibly, I wonder what drastic financial situation the corporation would have resulted in the current economic climate.

I’m a little surprised by what Hartley ignores in his analysis. He refuses to call the expansion plan what it was: A ridiculous act of hubris. Greenberg was reigned in too late, and his actions ended up costing the corporation piles of cash. Again, when you act as if the good times will never end, you will fall even harder when they do. Short-term thinking becomes long-term strategy, and disaster ensues.

Hartley also ignores a few dings McDonald’s took the in the public relations department. I recall the anger and frustration of vegetarians when they found out that, despite McDonald’s switch to vegetable oil, they were still adding animal byproducts to french fries to improve taste. Although not a vegetarian myself, I have friends and family who quit eating there — at least in the short term — because of that. I even recall stories in the newspaper and a piece on National Public Radio about it. McDonald’s also took a hit on their lack of recyclable containers, which they have since corrected. Seriously, look: Pretty much all the packaging in a McDonald’s meal, even the plastic wrap around the Happy Meal toys, are recyclable. McDonald’s also continues to take hits on the environmental issues it is responsible for, such as the elimination of rain forests in South America to open up land for raising cheap beef. While many potential customers probably ignore these issues, there are pockets who avoid McD’s because of this. And when your corporate name is linked to the destruction of rain forests, that’s a sound bite that never works in your favor.

Various discount coupons from Boston Market. Click on image below to view coupon from Boston Market’s website. All coupons expire Dec 23, 2009.

I’ve tried to find as many Thanksgiving freebies as possible this week. Gobble, gobble!

City-Specific Freebies

• Starting January 1, 2010 Washington, DC will charge residents 5 cents per plastic bag they take when shopping. (IKEA already does this.) To help Washingtonians stock up on reusable bags, the city will be giving away more than 120,000 free market bags in the next few months.
• Enjoy free ice skating at New York City’s Bryant Park!
• Detroit-area families that need coats for their kids, take note: Happy’s Pizza and Greater Grace Temple have joined forces in “Happy’s Coats For Kids” Winter Coat Giveaway. They’ll provide 4,000 “FREE” warm winter coats for Detroit-area youngsters on Wednesday, November 25, from 3 p.m. to 6 p.m. at the New Rogell Golf Course, 18601 Berg Road in Detroit. The coats are for youngsters 3 – 13 years of age. Financially strapped parents must present a voucher to receive a coat. These vouchers are absolutely FREE and can be picked up from any Happy’s Pizza location found throughout the Greater Detroit-area or at the Greater Grace Temple Bookstore, (City of David) 23500 W. 7 Mile Road in Detroit. Sizes (2T – 2X Large) based on availability. For information, just stop in at your local Happy’s Pizza and ask about “Happy’s Coats For Kids,” or call Greater Grace at 313-543-6000.

Free Flu Shots

• I wrote earlier this week about how/where to get free H1N1 flu shots in Pennsylvania November 20-22.
• Macomb (Michigan) County Health Department is offering two free H1N1 vaccine clinics, both at Freedom Hill in Sterling Heights, MI. They are Saturday, November 21st  from 9 a.m. to 3 p.m., and Tuesday, November 24th from 12 noon to 7 p.m. Both clinics are for folks that fall into a high-risk catergory, such as school-aged children or those with chronic conditions (asthma, diabetes, etc.).

Free Food

• Enjoy a free hot chocolate or free coffee on November 26th until noon, courtesy of the Detroit People Mover. Look for the DPM “Family / Patron Station” inside Angelina Italian Bistro, 1565 Broadway in Detroit, on the first floor of the old Madison Theater Building and across from the Detroit Opera House.
• Double your pleasure, double your fun? How about double your freebies? Now Boston Market lets two kids eat for free on Saturday and Sunday. Good for kids 14 and younger (yeah, mine qualify) and until January 31, 2010. You know I’ll be repeating this freebie in Freebie Friday postings for the next few months–you know, just in case you forget and all.
• Don’t forget that kids eat for free at Denny’s on Tuesday nights–and in some locations on Saturday, too.
• If you join the Dairy Queen DQ Blizzard fan club, you’ll get a coupon for a free DQ Blizzard. Yum. (My fave is the coffee Heath bar blizzard.)

Gratis Gift Cards

• You can earn free gifts cards to Sears when you participate in its new electronics recycling program with Gazelle.com. The new program is providing practical, responsible, rewarding ways for consumers to get value for used, working electronics, and gives customers the flexibility to trade-in unwanted gadgets from more than 20 product categories, including cell phones, laptops, MP3 players and digital cameras. Electronics items that no longer work will still be accepted at no cost for recycling, but consumers will not receive value for these items. That’s still cool since many stores charge you a service fee to recycle your electronics.

Wifi That Won’t Cost You Anything

• Delta Airlines has joined the free wifi fray. It announced an agreement with eBay, the world’s largest online marketplace, to provide complimentary Gogo Inflight Internet service to customers traveling on all Wi-Fi equipped flights from Nov. 24-30.
• Visiting Times Square over the holidays? Well, don’t worry about paying or Wifi service so you can check your email. Starting a few days ago (November 10th), Yahoo began offering free Wifi in Times Square and will do so for the next year.
• Google is sponsoring free Wifi in 46 airports nationwide. Unfortunately, Philadelphia, the main airport I use, is not included in the list of participating airports. You can check it out in this Gizmodo.com article. Maybe your nearby airport is?

Free Shipping
Lots of retailers are attempting to inspire shoppers to buy online by offering free shipping this holiday season.

• Pet-products website Drs. Fosters and Smith (from which I’ve purchased my dog’s pet meds) has eliminated standard shipping costs for all of its pet healthcare-related products.
• ShopatHome.com has put together a free shipping guide so that you’ll have an easier time figuring out which e-tailers are offering free shipping this year.

KFC introduces new Kentucky Grilled Chicken with a free chicken give-away!

I was running a few errands when I passed the KFC in Sandusky.  It was a little past 11:30 – and, suddenly, I remembered THIS is THE day!  I love Kentucky Fried Chicken!  I could eat chicken every day!

I was doing consulting for a KFC franchisee in the early 80’s when KFC introduced a rotisserie chicken to compete against the upstart Boston Market.  It was a really good product.  Franchisees didn’t like it – it was change – it was a hassle – it required new equipment – and, it never really took off like expected.  A few years later KFC replaced it with Oven Roast – it wasn’t very good – or, at least, it did not hold well and after a short holding period tasted more like the bucket than the chicken!

This was the third attempt at an un-fried product!  Would the third time be the charm?

I made a quick turn into KFC.  Would it be tacky just to drive through to get my free chicken?  The drive thru was backed up, so I decided to park and run in.

There was one couple ahead of me.  It seemed like an eternity, but finally it was my turn.  I was embarrassed not to order (and pay) for something – but, not really that embarrassed – so, I asked for my sample of the new grilled chicken.

I was handed a little bag – I’d call it a sample bag – kind of like the old paper sandwich bag, but smaller.  It felt like there was a chicken leg in the bag!

I pulled the chicken leg out of the bag – at least, I think it was a chicken leg.  I have seen pigeons with bigger legs! Strike one!  It was dry.  Strike two!  It was tasteless.  Strike three!

KFC might have thought this was a great way to introduce a new product, but they forgot one thing.  You’ve Gotta Deliver! Anyone who received a free sample like the one I received was NEVER coming back to buy this product!

Actually, later in the day – still out running errands – I passed the KFC in Norwalk.  I really prefer this restaurant to the one in Sandusky – it’s better run!  I had already written off buying the new product, but it was still Free Chicken Day.  I pulled in the drive thru – placed my order – and, was quickly handed a KFC bag with a piece of foil wrapped chicken.  It was a thigh.  It was normal size.  It was juicy.  It was quite good!

Redemption?  I’m not quite sure.  From the two samples that I had that day, I know that there could be quality issues – or, consistency issues.  I haven’t run back out to buy the new product.  But, I might some time when I’m in Norwalk!

Remember, under promise, over deliver!

I wrote this at the end of April when KFC introduced the new Kentucky Grilled Chicken.  Shortly after “Free Chicken Day,” KFC did a promotion with the Oprah Winfrey Show and offered a coupon for a free 2-piece meal.  The response to the offer resulted in computer “overload” – running out of coupons – and, KFC restaurants running out of chicken. Rain checks were not honored at many KFC locations.  In short, a PR disaster!

I really never made the effort to try this product again.  Evidently, I was not alone.  Monday, October 26th, was declared UNFry Day by KFC.  Once again KFC was giving away a free piece of the now 6 month old grilled chicken. Once again I stopped at the Sandusky KFC to get another sample – what the heck, it was free – and, I was in the area!

KFC’s second try was not much better than the first.  Again, I got a tiny chicken leg – maybe not as tiny as the first time – but, it was small – and, it was dry – and, it was not really worth the effort to get out of the car to get it.  But, as the late Paul Harvey would say, now for the rest of the story…

By the next day, I received an email offer from Boston Market.  Boston Market was inviting me to celebrate UNFry Day with them – “because every day is Unfried” at Boston Market.  In honor of this occasion, Boston Market was offering “a $1 Real Chicken Meal Deal – Real Chicken – Real Goodness – Really Just a Dollar” – and, the offer was not just for one day, it was good all week!

I had the chance to take Boston Market up on its offer later in the week.  I was a little disappointed when I finally read the coupon and learned that the offer included one side – mashed potatoes – so, I was not going to get creamed spinach.  However, for one dollar, I would suffer.  My order was handled promptly  - 3 pieces of dark meat, mashed potatoes, and corn bread.  The chicken was hot, juicy, and came from a good-size chicken!  There was no comparison between the free sample that I received at KFC and the $1 meal that I got at Boston Market.  Boston Market won hands down!

There’s several lessons to be learned here.  #1 – when you do a promotion, do it right!  Secondly, you really do not get the chance to make a second impression.  Thirdly, for every “good” marketing idea, someone usually can come up with something better.  I hope KFC learned their lessons – I doubt they will have the chance again!

Two kids, ages 14 and younger, can receive a free kids meal with a $6 adult purchase.  Up to four kids can eat free with a family meal purchase.

Go here for more info.  Thanks, Common Sense with Money & Cha Ching on a Shoestring.

In the early 90s Boston Chicken was on a roll.
The home meal replacement chain’s stock was
soaring and the lines were filled with hungry
customers waiting to sink their teeth into a
serving of the chain’s delicious rotisserie chicken.
So successful was the chain with chicken, that the
company quickly decided it was time to introduce other
entrée selections, the first of which was a delicious
barbecue sauce-covered ground sirloin meatloaf.
But offering the other entrées presented the company
with a dilemma: what to do about the name.  The bigwigs
decided it was time to change the name to Boston Market,
to reflect a wider menu.  That meant replacing signs on
hundreds of units and retooling the marketing campaigns.
That name change, plus rapid expansion of the chain
and growth of other similar home-style meal concepts
sent the company into a tailspin.  By 1988, Boston Market’s
goose was cooked:  the company filed for bankruptcy.
Soon McDonald’s stepped in to purchase the company,
with the idea of closing many of the stores for good,
and slapping Golden Arches on the rest.  But that plan
was scrapped when, after selling many of the under-performing
Boston Markets, the chain began to fly once again.
Within a year of the acquisition Boston Market was profitable,
and those meals with the home-cooked taste are still being
served at over 700 Boston Market restaurants across the country.

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in
 a small saucepan over medium heat. Heat the mixture until
 it begins to bubble, stirring often, then remove it from
the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato
 sauce to the meat. Use a large wooden spoon or your hands to
 work the sauce into the meat until it is very well combined.

4. Combine the remaining ingredients with the ground
sirloin – flour, salt, onion powder, ground pepper,
 and garlic powder. Use the wooden spoon or your hands to work
 the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan
 with two sections that allows the fat to drain, but if you
 don’t have one of those a regular loaf pan will work). Wrap
 foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove
 the foil and, if you aren’t using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into
 8 slices while it is still in the pan. This will help to cook
 the center of the meatloaf. Pour the remaining 2 tablespoons
of sauce over the top of the meatloaf, in a stream down the center. Don’t spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 – 30
 minutes or until it is done. Remove and allow it to cool for a
 few minutes before serving.
Serves 4.

1 cup tomato sauce
1½ tbsp Kraft barbecue sauce
1 tbsp granulated sugar
1½ lbs 10% fat ground sirloin
6 tbsp all-purpose flour
 ¾ tsp salt
½ tsp onion powder
¼ tsp ground black pepper
dash garlic powder

Preheat oven to 400°F. Combine the tomato sauce, barbecue
 sauce and sugar in a small saucepan over medium heat. Heat the
 mixture until it begins to bubble, stirring often, then remove
 it from the heat.

In a large bowl, add all but 2 tbsp of the tomato sauce to the meat.
 Use a large wooden spoon or your hands to work the sauce into the
 meat until it is very well combined. Combine the remaining
ingredients with the ground sirloin– flour, salt, onion powder
 and ground pepper. Use the wooden spoon or your hands to work
the spices and flour into the meat.

Load the meat into a loaf pan (preferably a meatloaf pan with two
 sections which allows the fat to drain, but if you don’t have
one of those a regular loaf pan will work). Wrap foil over the
pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the
foil and, if you aren’t using a meatloaf pan, drain the fat.
 Using a knife, slice the meatloaf all the way through into 8
slices while it is still in the pan. This will help to cook the
center of the meatloaf. Pour the remaining 2 tbsp of sauce over
the top of the meatloaf, in a stream down the center. Don’t spread
 the sauce. Place the meatloaf back into the oven, uncovered, for
 25-30 minutes or until it is done.

Remove and allow it to cool for a few minutes before serving.

Makes 4 servings

 Categories: Copycat, Dressings, Vegetables
 
                -Patdwigans fwds07a
     10 oz Can sliced carrots; undrain
      4 oz Can slices mushrooms;undrain
     14 oz Can chicken broth
      2    Ribs celery; cut 4-5 pieces
      1 tb Rubbed sage
     12 ts Poultry seasoning
      1 tb Chicken bouillon powder
      3 tb Bottled liquid margarine or
           -melted butter or margarine
      3    English muffins; cut into
           -1/2″ cubes with crumbs
      8 oz Bag unseasoned croutons
      1 tb Dry parsley; minced
      2 tb Dry minced onion

  When you open the can of carrots, run the blade of a
  paring knife through them right in the can so that
  you’ve reduced them to tiny bits without mashing them.
  Empty it then into a Dutch oven. Add the mushrooms;
  set aside. Empty the cam of broth into the blender and
  add the celery along with the sage, poultry seasoning,
  bouillon powder and margarine. Blend a few seconds on
  high speed, only until celery is finely minced.
  Meanwhile, add the English muffin cubes, (crumbs too),
  croutons, parsley and onion to the Dutch oven. Pour
  blender mixture over and stir to combine with rubber
  bowl scraper until completely moist. Cover with a lid
  and bake at 350~ about 45 minutes to an hour or until
  piping hot. Refrigerate leftovers to use within a
  week. Freeze to use within 4 months.

Yield: 6 servings
          

      2    Butternut squash; halve
           -long, remove seeds
           Margarine or butter
           Salt
    1/2 c  Brown sugar; packed
    1/2 c  Honey
    1/2 ts Ground ginger
      1 ts Pumpkin pie spices
      4 tb Butter or margarine; melted

  Preheat oven to 400 . Place squash cut-side down on
  Pam-sprayed shallow baking pan. Bake uncovered about
  45 minutes or until fork tender. Wipe cut surface with
  a little butter and sprinkle with salt. Return to bake
  cut-side up about 10 minutes longer or until browned
  and soft. Scrape out the meat into a mixing bowl. Add
  sugar, honey, ginger, pumpie pie spice and butter.
  Beat with electric mixer at med speed until smooth.
  Return to oven, ocvered in foil, just to keep warm
  until time to serve, 325  for 30 minutes. Refrigerate
  leftovers for about a week or freeze up to 4 months.

      Yield: 6 servings

    1/4 c  Raw Rice-shaped pasta
    3/4 c  Minute rice
      1 tb Pimiento; chop fine
    1/2 ts Dry minced celery leaf
      1 ts Dry minced parsley
    1/4 ts Dry mustard
     14 oz Can chicken broth
    1/4 c  Olive oil
    1/2 ts Salt

  In a 2-qt saucepan combine all ingredients. Stir often
  and bring to a bol. Cover and remove from heat. Let
  stand 15 minutes. Fluff rice with a fork occasionally.
  Salt and pepper to taste if desired. Keep warm in top
  of double boiler, over simmering water, to serve
  within an hour. Refrigerate leftovers covered. Rewarm
  Gently i 3 to 4 days. Do not freeze.

      Yield: 1 servings

      4 oz Nestle’s Milk Chocolate bars
      4 oz Baker’s german sweet choc
      4 oz Dove milk chocolate
           Cookie dough
            use your our recipe

  Melt 3 chocolates, stirring until smooth. Pur into
  greased 9″ metal pie pan and refrigerate until hard.
  Hammer into pea-sized bits. Store refrigerated until
  ready to use. Use 1/3 c dookie dough, flattening to a
  3-1/2 to 4″ round. Bake at 375  for 16 to 18 minutes
  or until golden brown but not overbaked or cookies
  will be hard as rocks when cooled. The cookies will
  look almost  “RAW”  at the end of 16 minutes if you make
  them big enough and will continue to bake in their own
  heat as they cool on the sheets a few minutes.

      Yield: 1 servings

    1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika

  Mix all ingredients well and apply to skin-side-up
  chicken in a single layer in greased baking dish or
  pan. Bake at 400~ 35-40 minutes. Baste every 8-10
  minutes during the baking time. 

 Categories: Pitzer, Pasta, Cheese
      Yield: 6 Servings

      3 c  Dry spiral shaped pasta
           Cook al dente, drain
    2/3 c  Milk (2% or regular)
      1 lb Velveeta cheese, light or
           – cubed small
    1/4 ts Dry mustard powder
    1/2 ts Ground turmeric
           Salt and pepper to taste

  Place into top of double boiler over gently simmering water milk, cheese,
  mustard powderm turmeric, salt and pepper in that order. Stir with whisk
  occasionally until melted and smooth. Stir pasta into hot cheese mixture
  and keep hot until serving time over hot water, up to an hour. (If it
  begins to thicken up too much, dilute with a little milk). Neverput into
  oven or over direct heat as it will scorch and change the texture to a
  sticky mess. 6-8 side servings or 4 main-dish servings.

      Yield: 4 to 6

      2 md Cucumbers w/skin;half, seed,
           -1/2″ slices
    1/4    Red Spanish onion; 1/2″ dice
      1 lg Ripe tomato; dice
      8 oz Paul Newman’s Olive Oil and
           -Vinegar Dressing
      1 ts Dry dill weed
    1/2 ts Dry parsley; mince
    1/4 c  Olive oil

  Combine cucumbers with the rest of the ingredients in
  non-metal refrigerator container, tightly covered.
  Marinate for 24 hours in fridge before serving. Do not
  freeze.

      Yield: 4 servings

      1 tb Flour
      4 tb Butter, margarine or canola
           -oil
    1/2 ts Garlic salt
           Salt and pepper
     20 oz Frozen chopped spinach; cook
           -and drain
      1 sm Onion; diced

  In a saucepan, on medium heat, stir together with wire
  whisk soup, flour, butter, garlic salt, salt and
  pepper until smooth and piping hot. Combine with
  spinach and onion. (MY NOTE:I’d substitute fresh
  minced garlic for the garlic salt). 

Yield: 3 cups
              

• 1 lb Can jellied cranberry sauce
• 10 oz Jar Smucker’s Simply Fruit    -Orange Marmalade
• 1/4 ts Ground ginger
• 2 c  Fresh cranberries; each     -sliced 2 or 3 pcs horizont.
• 1/3 c  Walnuts; chop fine

  in 2-quart saucepan, over medium-to-low heat, use   rubber bowl scraper to stir together jellied sauce,
  marmalade and ginger until melted, about 6-8 minutes.   Add the sliced cranberries, keeping sauce on low. Stir  often. Continue cooking and stirring often until   cranberries are no longer white and taste tender to
  the bite (not soft, but not too crisp). Stir in  walnuts. When cooled to lukewarm, refrigerate, covered
  and use with a week to 10 days. Should freeze well to
  be used within 4 months.