legalbird said:
- KNIFE SHARPENING
- LAWNMOWER SMALL ENGINE REPAIR THAT TURN AROUND TIME IS 48 HOURS
- SPLIT AIR CONDITIONING INSTALLATION AND MAINTENANCE. 100% FOCUS ON SPLIT AIR
Chicken Oil has been around for almost 50 years. Do you think the same cooks have been there all that time? They can train new people. Hopefully they were able to retain the seasoned grills after the fire - that's what makes the burger, not some college kid.PS3D said:I'm really doubtful the "new" Chicken Oil Co. will be any good since all their cooks, etc. have left. I hope it doesn't become one of those places that's rather average at best but people will still be convinced its the best burger in town because that's what it was ten years ago.Brutal Puffin said:
Chicken Oil Company
I'll hold judgement until they reopen but I'm not holding my breath.
this x 1000000AggiePirate said:
Los Nortenos
halibut sinclair said:
Hopefully they were able to retain the seasoned grills after the fire - that's what makes the burger, not some college kid.
PS3D said:I did, just after COVID and for two years following. Like with call centers, it has left me more sympathetic to those in those in their positions. I'm sure emergency personnel (paramedics, fire, police, nurses) would appreciate a good late-night place.TXAG 05 said:PS3D said:Closed on Monday, no longer 24 hours, drive-through, drive-through.australopithecus robustus said:PS3D said:I know it's been a meme for years but this town desperately needs more 24/7 dining options. Drive-through McDonald's isn't cutting it.TiderAg said:
A Waffle House
Fuego, Burger Mojo, several whataburgers, jack in the boxes all say hello.
Do you work weird hours or something? Why the want for more 24hr places?australopithecus robustus said:
You think the cooks were the reason they were successful? They can train more cooks, it's just burgers and fries.
Anyone can make burgers and fries, I agree. But Chicken Oil actually tasted good as opposed to some short-order cook throwing meat on the griddle.
Now THAT'S a gas station that would be a welcome addition.BCSWguru said:
Are we ever getting a QT?
halibut sinclair said:Chicken Oil has been around for almost 50 years. Do you think the same cooks have been there all that time? They can train new people. Hopefully they were able to retain the seasoned grills after the fire - that's what makes the burger, not some college kid.PS3D said:I'm really doubtful the "new" Chicken Oil Co. will be any good since all their cooks, etc. have left. I hope it doesn't become one of those places that's rather average at best but people will still be convinced its the best burger in town because that's what it was ten years ago.Brutal Puffin said:
Chicken Oil Company
I'll hold judgement until they reopen but I'm not holding my breath.
PS3D said:Now THAT'S a gas station that would be a welcome addition.BCSWguru said:
Are we ever getting a QT?halibut sinclair said:Chicken Oil has been around for almost 50 years. Do you think the same cooks have been there all that time? They can train new people. Hopefully they were able to retain the seasoned grills after the fire - that's what makes the burger, not some college kid.PS3D said:I'm really doubtful the "new" Chicken Oil Co. will be any good since all their cooks, etc. have left. I hope it doesn't become one of those places that's rather average at best but people will still be convinced its the best burger in town because that's what it was ten years ago.Brutal Puffin said:
Chicken Oil Company
I'll hold judgement until they reopen but I'm not holding my breath.
Actually showing how to make it is what allows training to work properly, not just recipes. That's why food (especially Mexican and Asian food) always takes a tumble when a restaurant goes "under new management"; the new cooks literally don't know how the other one was made other than writing it down, because it's more than just a recipe.
It's a burger, dude. It'll be just fine whoever is cooking it.PS3D said:Quote:Chicken Oil has been around for almost 50 years. Do you think the same cooks have been there all that time? They can train new people. Hopefully they were able to retain the seasoned grills after the fire - that's what makes the burger, not some college kid.Quote:I'm really doubtful the "new" Chicken Oil Co. will be any good since all their cooks, etc. have left. I hope it doesn't become one of those places that's rather average at best but people will still be convinced its the best burger in town because that's what it was ten years ago.Quote:
Chicken Oil Company
I'll hold judgement until they reopen but I'm not holding my breath.
Actually showing how to make it is what allows training to work properly, not just recipes. That's why food (especially Mexican and Asian food) always takes a tumble when a restaurant goes "under new management"; the new cooks literally don't know how the other one was made other than writing it down, because it's more than just a recipe.
halibut sinclair said:It's a burger, dude. It'll be just fine whoever is cooking it.PS3D said:Quote:Chicken Oil has been around for almost 50 years. Do you think the same cooks have been there all that time? They can train new people. Hopefully they were able to retain the seasoned grills after the fire - that's what makes the burger, not some college kid.Quote:I'm really doubtful the "new" Chicken Oil Co. will be any good since all their cooks, etc. have left. I hope it doesn't become one of those places that's rather average at best but people will still be convinced its the best burger in town because that's what it was ten years ago.Quote:
Chicken Oil Company
I'll hold judgement until they reopen but I'm not holding my breath.
Actually showing how to make it is what allows training to work properly, not just recipes. That's why food (especially Mexican and Asian food) always takes a tumble when a restaurant goes "under new management"; the new cooks literally don't know how the other one was made other than writing it down, because it's more than just a recipe.
Tim Weaver said:
Actually, I'd love to see a traffic management company in town with a focus on being able to turn left anywhere.
This guy has some experience and would make a great foreman.
And I wish Readfields would do the same with a butcher shop.AgTrip said:
I'd love to see a Farm Patch or a version of it in south College Station.
https://imgur.com/sqKDHrKtn_ags said:Tim Weaver said:
Actually, I'd love to see a traffic management company in town with a focus on being able to turn left anywhere.
This guy has some experience and would make a great foreman.
It was hilarious the other day when some (presumably intoxicated) guy got picked up for trying to take a sledgehammer to those medians.
This would be fantastic. However, I'm not sure what their long term plans are. The family sold Ruffino Meats last year.Tumble Weed said:And I wish Readfields would do the same with a butcher shop.AgTrip said:
I'd love to see a Farm Patch or a version of it in south College Station.
Sounds like what people REALLY want is a quality supermarket as Brookshire Bros. is overpriced and laughable despite some unique features, Kroger is just forgettably average, and H-*-* isn't very far from what they'd call a "warehouse food store" back in the 1980s.Tumble Weed said:And I wish Readfields would do the same with a butcher shop.AgTrip said:
I'd love to see a Farm Patch or a version of it in south College Station.
I didn't know they were still doing that. I got some filet from them during COVID and it was amazing done with sous vide and a flat iron skillet to finish. I'll have to give them another go this week.MyNameIsJeff said:This would be fantastic. However, I'm not sure what their long term plans are. The family sold Ruffino Meats last year.Tumble Weed said:And I wish Readfields would do the same with a butcher shop.AgTrip said:
I'd love to see a Farm Patch or a version of it in south College Station.
You can order butcher cuts from Casa do Brasil.
No, I've been to Brookshire Bros. I want a similar set up like Farm Patch.PS3D said:Sounds like what people REALLY want is a quality supermarket as Brookshire Bros. is overpriced and laughable despite some unique features, Kroger is just forgettably average, and H-*-* isn't very far from what they'd call a "warehouse food store" back in the 1980s.Tumble Weed said:And I wish Readfields would do the same with a butcher shop.AgTrip said:
I'd love to see a Farm Patch or a version of it in south College Station.
That's what I'm saying. All three stink in different ways.AgTrip said:No, I've been to Brookshire Bros. I want a similar set up like Farm Patch.PS3D said:Sounds like what people REALLY want is a quality supermarket as Brookshire Bros. is overpriced and laughable despite some unique features, Kroger is just forgettably average, and H-*-* isn't very far from what they'd call a "warehouse food store" back in the 1980s.Tumble Weed said:And I wish Readfields would do the same with a butcher shop.AgTrip said:
I'd love to see a Farm Patch or a version of it in south College Station.
The early 1990s had H-E-B Pantry, Kroger, Albertsons, Randalls, and Winn-Dixie, so arguably more choices...but no Wal-Mart.FlyRod said:
Good grief. People don't remember when we were stuck with Winn Dixie which was basically our version of Food King, or something similarly terrible.
We are lucky (and I am happy) to have HEB, Kroger, and Brookshire Brothers.
Ah, but that only strengthens my argument.trouble said:
The super Walmart in Bryan opened right before I got here in fall '93.
