The Delight of Coffee Shop Diners!Written by Randy Wilson
Coffee Shop Diners a thing of past? Nah! Drive down US Route 40 or Route 66 through America, and you’ll see gleaming, stainless steel diners in almost every town and city. These restaurants may seem like a relic of a bygone era, but they almost always have cars outside and people inside. How can it be possible that such places still hold a piece of American Dream? No one really knows, but after almost 150 years, coffee shop diners are still a strong piece of Americana.
The classic coffee shop diner got its start back in 1858 when a man by name of Walter Scott started selling sandwiches to people in Providence, Rhode Island. By late 1800’s, diner owners bought old, decommissioned street cars and turned them into diners, adding a counter, some stools and a kitchen.
Then came 1950’s, and diners were transformed into a form recognized today – lots of stainless steel, large windows, and art deco décor.
Over past fifty years, diners have disappeared and changed hands many times over. Journalists have frequently extolled about impending loss of diner. But it never seemed to happen.
Instead, diners keep going year after year, with new owners serving same great customers and travelers who are just passing through.
Today, coffee shops and diners are located in towns and cities, airports and bus and train stations. Most offer a fairly large menu with a wide variety of standard American food--chicken, hamburgers, eggs, bacon, and pancakes.
Most still prominently feature a counter with stools in addition to tables where waitresses take your order. A large number of these diners are in major metropolitan areas and stay open 24 hours a day, offering cheap food at all hours of day and night. They’re frequented by people of every walk of life.
Healthy Seafood RecipieWritten by Robert Lugton
I try to have a bit of laugh along way so, humour me try to laugh at my jokes I think their funny and most of all have a great time, and lets start cooking.
If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at 6degrees.net.au
My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French)
Moules Provencale (Mussels Provencale Style) Serves 4 as entrée, 2 as main course
You will need, for Provencale sauce 600gr tinned chopped tomatoes 6 cloves chopped garlic 1 onion finely diced 1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild) 75ml of white wine 5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped 2tbsp of extra virgin olive oil ½ bunch of basil leaves chopped 3 sprigs of thyme picked or chopped 3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in dry spice isle of supermarket) Salt and pepper Pinch of sugar Method: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar
For mussels 2kg of fresh black mussels 1 carrot small dice ½ onion small dice 1 stick of celery small dice 2 cloves of garlic diced 2tbsp olive oil ½ bunch of chopped basil 100ml white wine 150gr of chopped black olives
Method: To clean your mussel (stop smirking), give it a shower under tap give it a scrub, and don’t forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your diced vegetables and chopped garlic in pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put lid on and leave for a few minutes. If you see it steaming, it means mussels are having a great time so don’t open lid and spoil their fun. After a few good minutes all mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas.