Edmick said:
Rockin the texas toast again on this one. Grilled chicken and pastrami. Theres some bacon, onions and cheese floating around on there too. I used a creamy horseradish for sauce.
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Ed.
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That looks like some mighty fine southern californication.
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Texas Toast.
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1977.
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I was working at a steak joint in Harlingen, TX.
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There was the grill guy for steaks.
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The salad gal for salads and desserts.
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A guy, usually a manager, that coordinated, served, and help plate up.
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And then there was the fry guy.
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A small flat grill.
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With 2 bake potato drawers under that.
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Next to 3 deep fryers.
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One for CFS.
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One for chicken.
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And one just for shoe string fries.
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But back to the flat top.
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Sitting on that was a square metal bowl like container.
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It had a metal wheel that spun around in the middle.
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You'd toss in pound of butter and a handful of grated parm.
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You'd snatch the thick egg bread and roll it on the wheel.
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Then slap it on the griddle.
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It held about a loaf at a time.
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In the fall the snowbirds would start showing up.
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We were doing between 1,000 and 1,400 covers every day.
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And they all loved our Texas Toast.
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We worked our asses off.
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Good times.