wmartin@brl-tgr.ARPA (Will Martin ) (11/04/85)
Trying to find out some info about a restaurant for a friend: There was, at one time, fairly recently, a restaurant in St. Louis County (Missouri) called "J. B. Spuds". This was NOT one of those "potato" restaurants that specializes in topping baked potatos with various strange concoctions, despite the name. It was a sort of general American-style restaurant, but it appeared to be part of a chain operation. It went out of business a while back, and no other such outlet has been seen in this vicinity. Was this, in fact, part of a chain? If so, anybody out there have one in their vicinity and eat there? Then, if so, a specific query: they had a kind of chili that was unlike any other my friend had ever eaten. It had a thick, almost "mealy" quality to it. He had read chili recipes that called for cornmeal as an ingredient, and thought that this *might* be the reason for this quality in that restaurant's chili, but was not sure. Is such chili available at other "J. B. Spuds" operations? (Other notes -- it was a red chili, with beans.) If anyone out there has eaten such chili, maybe at home or from family or friends or commercially, and recognizes the quality I'm describing, let me know any info about this that you can. Would something other than cornmeal produce this "mealy" texture in the liquid part of the chili? Regards, Will Martin UUCP/USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA