In article
>,
Kalmia > wrote:

> Unless you suspect she'll be an HH
> type of cook.
> (Hamburger Helper)

That style of cooking is why I avoid chain restaurants. They get in
fresh ingredients, mostly, but then they tear open the spice or sauce
pouch and pour that on, already premeasured. I new a guy many years ago
who had worked for Casa Guillardo, a then St. Louis only chain. Whe
Chi-Chi's bought them out, they converted over to Chi-Chi's way of
doing; premeasured spices in envelopes and jars of sauces, all from
commissaries. That is when he quit.

jt