Thursday, September 21, 2006
The Good, The Bad and The Yummy
First, the good
| Date | Port | Arrive | Depart | Activity |
| 25-Sep | Port Canaveral, Florida | 5:00 PM | Boarding | |
| 26-Sep | Cococay, Bahamas | 8:00 AM | 5:00 PM | Tendered |
| 27-Sep | Nassau, Bahamas | 7:00 AM | 11:59 PM | Docked |
| 28-Sep | At Sea | |||
| 29-Sep | Port Canaveral, Florida | 7:30 AM | Departure |
Now, the yummy
My yummy lunch today, a BA all the way! (No tomatos no mayo!)
And finally, the bad
And given the recent replies to my onion posts you folks seem to get lots of enjoyment out of me hurting myself or making a fool of myself, so this is right up your sick twisted alley, isn't it?
All kidding aside, I hope you all have a wonderful week while I am gone. I'll be back late next weekend and we'll go from there. Peace, Love, and Krystals.
Labels: Onions
Wednesday, September 20, 2006
My To Do list for the day
| My week is winding down and my vacation is swiftly approaching. I have so much going on, I decided I needed a checklist. Here's how things are going: Stop the mail and newspaper delivery. CHECK. Gather my birth certificate, ID and other documents. CHECK. Mask, snorkel, underwater camera, and other assorted swimming stuff. CHECK. Empty the fridge of perishable foods. CHECK. Hop online to Cruisecritic.com to check the latest updates on the jellyfish stampede at Coco Cay. CHECK. Check weather channel to see hurricanes lining up to run right over my cruise. CHECK. Get plowed into by a mini van while stopped at a crossing guard, while I am on my way to work. CHECK. As you can see, the world appears to have a master plan to either prevent my cruise or to at least ruin it. It Won't Work! I am working in the office on campus today and tomorrow. Gonna stuff myself full of Krystals tomorrow for lunch. Finish packing tomorrow night. Friday, I will be back to the base (at 6am) to teach Hazardous Communications, Twice. At 3pm, I am done and on the highway to Florida. If you listen closely, you'll probably be able to hear me whistle the looney tunes theme song and I drive off into the southern sun. Jennifer has assured me we'll stop by Krystal on the way out of Orlando for late breakfast/early lunch, so I can get my Krystal Kontraband. Since she'll be driving, she wont be allowed to have a Scrambler. I will get one (probably the 4 carb or the original) just to taunt her. She'll probably be having Sunrisers. Which seems appropriate since we'll be driving into the sunrise. In case it hasn't been made clear already, I am half rabid with excitement and it grows a little every minute. By the time I get on board I'm sure to be a raving lunatic. Don't take this the wrong way, but I am certain that when the gangway is liften, I'll have forgotten about about work, Krystals, this blog, car wrecks, and hockey. But on Thursday evening, my mind will wander back to the small and steamy bundles of joy. I am hopeful to have one (slightly old, not very steamy, flattened but still square) as a late evening snack. And I'll be sure to document the event as well. As long as Jennifer isn't laughing to hard to hold the camera. I'll probably get one more short post in tomorrow, but then you'll likely wont see or hear from me for about 10 days. You're probably looking forward to the peace and quite too. It just can't get here fast enough.  |
Tuesday, September 19, 2006
Mmmmm onions!
| So, now to wrap up my onion saga. (or is it an "onion opus?") I am sure you wonder how exactly does Krystal get that "steamed in onion flavor" in their burgers. Well, I will tell you how. It is really quite interesting. And once you know what to look for, you can enoy it yourself. I have gathered this from watching them make Krystals many many many times. It also helps to be tall enough to peek over the counter. (Any or all of the following may be wrong, this is all simply gathered from observation.) You probably already know that the Krystal burgers are placed on the grill frozen. This allows them to get cooked through but still remain fresh and tasty. However, when the burgers meet the grill, they have yet to meet up with any onions. You might not know that the onions on a Krystal are not fresh but dehydrated. Obviously that saves on transporting them to stores, and allows the store to stock up on them and keep them longer. But there's even more to it. Click on the picture below and you'll see a few of the item's I am about to describe:  You fill the container with dehydrated onions up to the lower line and then fill to the top line with water, and set it aside. On the side facing you, you'll also see a brightly colored sticker. It had three letters printed on it. The top one is an M, and beside it they write in the date the onions were "Made". The next letter down, I don't recall off hand, but it is something like a U for the date they are to be "Used" and the lower letter is a D for the date to "Discard" them. Once the bugers are placed on the grill it's time to add the onions. In the picture above you may notice a small coffee cup. This cup is dipped into the bucket of onions to scoop some out. The onions are then moved from the cup to be placed in small very juicy piles on each burger, and then they are covered to steam briefly. Often the remaining "onion juice" in the cup is poured onto and around the cooking burgers to provide the water for the steam. Thus the "steamed in onion flavor." But they're not done. After a couple of minutes, the lid is lifted and the burgers are flipped over so the onions are down on the grill with the burger on top. Now the onions cook, releasing more concentrated "onion steam" that rises up into the burgers. The buns are then placed on the burgers: the bottom goes down first, with the top placed on top of that. They are then covered to steam some more. The burger and the buns steam together in the oniony mist. After a couple more minutes they are done. With a quick flip of the spatula, the burgers are lifted (usually 2 at a time) the bun tops are lifted up, and the burgers placed right side up on the rack beside the grill, and then the top is placed on the burger. Finally the pickles and mustard (and whatever else you ordered) are placed on each burger as they are then tucked into their little boxes for the quick ride to your tummy. Now for those that hate onions, you'll be saddened to know that a Krystal cannot be made without onions. A Krystal without onions is really just a Krystal that has had the onions scraped off prior to adding the mustard and pickle. Frankly I can't imagine a Krystal cooked with absolutely no onions involved. Ugh. Can you say "Bland" Now that you know of the hard work and the many steps it takes to make those wonderful tasty Krystals, I hope you'll appreciate them even more in the future. If it is possible to appreciate them more than you already do. Please also note that the BA Burger is cooked a completely different way. It is cooked on flames. And it is cooked while you wait. Everything on it is fresh including that amazing bun. OK, I am now so hungry I think I need to get something small, square, and steamy!  |
Labels: Onions
Monday, September 18, 2006
The Onion Saga: The Phantom Onion
| If you've been keeping up, you've seen that onions are really quite amazing. They're good raw, baked, battered & fried, steamed, grilled, and I have even had one smoked. Perhaps the most famous way to prepare an onion is sauteed in butter. I can hardly argue against that! However, on occasion there are times where even the Amaing Onion's super powers are not enough. Like Batman, the onion must call on his super friends for backup, support and assistance. When culinary times get tough, the onion picks up the red phone and dials up his friends The The Aromatics! With his powerful (and aromatic!) friends Celery and Carrots, they form the unstoppable trio Mirepoix! Ok, I am not 100% sure where the aromatic veggies get their name, but I can only assume it's cause they smell so yummy especially when cooked. Also among their ranks are garlic and peppers, and most folks include herbs along with them. As for Mirepoix, it's apparently named after a town in France. Mirepoix (pronounced "Mer Pwaaaah!") is perhaps my second favorite snotty French chef saying. As I stand in my kitchen dicing carrots, celery and onions, I can often be heard shouting "MEER-PWAAAH!!!" Sometimes, I even let Cerebrus the mandolin lose on the veggies. Now, mirepoix is one of the foundations for many many tasty things. If you've ever had good chicken soup, there's mirepoix in there. I have a recipe for an amazing chicken noodle soup, and you should smell my kitchen while I am cooking it up. Carrots, onions, celery, salt, pepper, olive oil, whoo whee!!! Aromatics! Chicken pot pie? Mirepoix! Occasionally one or two of the parts will be swapped out for variations. Of course, replacing the celery with peas gives you a tasty variation on peas & carrots. Cajuns have their own variation using peppers instead of carrots. In fact, in most cultures you can find some variation on mirepoix. It is so universal it is often called the Holy Trinity of cooking. Ahhh.. mirepoix, how I love thee! In all honesty, I could probably sit down with a bowl of raw mirepoix and eat it like popcorn. Crunchy sweet carrots, crisp celery with that cool soothing flavor, and my dear onion with that taste that bites you back! Now as you probably already know, Krystal doesn't have mirepoix on their menu and I seriously doubt they ever will. But think of the other amazing tasty combinations they do have. Did you know that just with the #2 combo, the "Mix and Match" combo, and choosing between only Krystals, Corn Pups, Chiks, and Chili pups, in any combination, there are 35 different combinations? Yes, that's right, 35. You Sudoku freaks get to work! Keep in mind that all of the following are the same combo: Krystal, Chik, Chik, Chik Chik, Krystal, Chik, Chik Chik, Chik, Krystal, Chik Chik, Chik, Chik, Krystal Not only are they same thing, but I feel I must say,"Mercy! Lookit all the chiks!" Now while I am on the topic, Sonic recently had an ad where they claimed to have 168,894 different possible drink combinations. That is a lie. It is mathematically impossible. 168894 = 2 x 3 x 3 x 11 x 853. What, pray tell, do they have 853 completely different distinct versions of that you can drink? Variety is a good thing, and Krystal has plenty of variety. But when you're forced to lie about the variety you offer, you should be ashamed, Sonic. Ashamed! Heck you're "foot long" Coney isn't REALLY a foot long, now is it? Hmmm? Next thing you know, Sonic will start selling Mirepoix! (They'll probably leave out the celery, too.)
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Labels: Chiks, Chili, Onions, Pups, Recipe
Saturday, September 16, 2006
Onion Saga III: Return of the Vidalia
| You can't talk about Krystal and onions and NOT mention Vidalia onions. For years Krystal has served Vidalia Onion rings and I was all ready to have a post on my being "The Lord of the Rings." This year they went with onion petals instead. I don't think my male ego would allow me to be called "Lord of the Petals." First of all let me go ahead and address the most serious issue when it comes to Vidalia onions. I watch a lot of cooking shows on TV. I see the fancy chefs from New York and LA and Vegas get on there and they want to show off by cooking Vidalia Onions. But sadly they can't say the name! If you can't pronounce it, you shouldn't be allowed to cook with it! They keep calling it a "vuh-doll-e-YAH" onion. Sheesh, it makes me want to run across the living room and kick in the front of the TV. It's pronounced "vie-DALE-yuh." And people think folks from georgia talk funny. Anyway, since I've lived in GA for quite a while, I figured maybe I should include a "Vidalia Familiarization Course" for those who might not understand the fixation. First off, they're named for the tiny region of Georgia where they're grown, Vidalia, GA. The special soil down there is what makes the onions so sweet and tasty. About 10-15 years ago you couldn't get them if you lived too far from Georgia. Until recent innovations in storage and shipping, Vidalia's just couldn't survive shipping. They have a high water and sugar content and for this reason they bruise easily, and tend to rot fast as well. They can be tempermental little buggers. In fact they're so fragile they have their own special storage method. In many pantries in Georgia you'll find pairs of pantyhose hung up with onions in them. You see, Vidalia's rot faster when they are touching. Proper storage requires dark, cool storage with plenty of air circulating. They also need to be kept seperate. So you drop them into the panty hose one at a time, tying a knot between each one. When you need an onion, you just cut right below the knot and you're on your way. (I couldn't bring myself to buy panty hose for pictures just to demonstrate this for you. Trust me, it's absolutely true.) Buying Vidalias is tricky. The growing season is short and you only get the true fresh ones in mid-late summer. Then they start to get scarce. Some people have figured out how to store them and extend the supply til December, but beyond that, you're really out of luck til next year. That's why the pantyhose storage method is so important. Now when you do buy them, you usually get them in 10-15 pound bags. If it doesn't SAY vidalia, then it isn't. In fact, it is illegal to call your onions "Vidalia" onions if they are grown outside of a very specifi region of Georgia. For this reason, you should look for the label!   You occasionally hear of people eating them like an apple. It's true:  When I am having a steak, I cut up a Vidalia and some mushrooms and sit them to the side while I grill my steak in the George Forman grill. After the steak is done, I set it aside to rest. While it is resting, I toss the onions and mushrooms on the grill, drizzle liberally with olive oil, and close the lid. 5 minutes later, your onions and mushrooms are ready at the same time the steaks are done resting. Can you beat that? Well actually, yes. For years there's been a well know recipe for baked Vidalias. It is the easiest recipe ever. In fact, for your benefit, I cooked one this afternoon so you could see how it is done. Click here So now that you know a little about those tasty wonderful onions from Southeast Georgia, you can really appreciate them when Krystal has them, and mourn them when they are gone. And if you get a hankerin for the little sweeties you can order them online. I know of several web sites that offer them. Just please be aware that once you get past growing season, some will stop selling them. Others will continue to sell them, but those have been put in cold storage and are no longer "fresh." You might not notice a difference, but I would. |
Thursday, September 14, 2006
The Onion Saga Part 2: The Root Strikes Back
| Yesterday I began the tale of the delicious, yet dangerous root veggie called the Onion. I declared my love of the Onion and, through the crafty combination of Mythbusters, Alton Brown, Steve Irwin, and my impending cruise, I explained a useful (though slightly absurd) method for chopping onions without the tears. As a side note, I have not yet tried to chop onions at a baseball game. Tom Hanks assures us in A League of Their Own that "there's no crying in baseball!" I am unsure if this is an absolute fact, but has Tom Hanks ever been wrong? But I digress. I feel it is unfair of me to give the better options for onion chopping without addressing the bad options. Everything on this post from this point forward should be considered a warning. Use my misfortune for your own education. A year ago, after I grew weary of constant onion chopping, I decided to invest in a mandolin.  I bought my mandolin for $5 at the Dollar Store. Yes you read that right. It was $5 at the Dollar Store. I suppose there's a "truth in advertising" lawsuit in there somewhere, but I'm no lawyer. And if you are thinking "Isn't $5 a bit cheap for a multi purpose kitchen tool?" then you're thinking too far ahead. Please try and stay with the rest of the children and don't wander off! Last year, while making my Krystal Stuffing, I needed to chop some veggies. You do not need to chop any onions, as Krystal has already chopped them for you and put them on the Krystals. (You are now starting to see the beauty of my stuffing recipe, eh?) I did however need to dice some celery. Yes I have now given you one of the secret stuffing ingredients. Settle down, now! Since dicing celery is no fun, I decided to put my nifty $5 mandolin to work. A mandolin had sharp cutting blades and a "slicing guard" that you use to move the food back and forth over the blade to make nice even cuts.  This is my $5 Dollar Store mandolin. Apparently, the boxes for more expensive mandolins include a warning about never using it without the guard. Boxes for $5 mandolins do not have this warning. This is a very subtle but very important point. I now firmly believe that this warning should completely cover the box in 6" tall letters. Since the celery would have been too awkward to use the guard while dicing, I went "freestyle." While freestylin' might be good for rappers, it's not such a good idea for BMX bike racing, or cooking. Cerebrus quickly devoured celery, then a large portion of my index finger. Something like this:  After realizing what had happened, I quickly ran through all of the bad words and phrases in my vocabulary (known amongst my friends and I as hockey words: things hockey players say when bad things happen). I then realized the remainder of my finger was missing. Luckily, I was not dicing directly into the stuffing bowl otherwise I would have had to toss out the entire bowl of stuffing. Since it was Thanksgiving, I could not have gotten more Krystals, because (as we all know) they're closed on Thursday. Realizing I needed first aid for my mildly mangled finger, I had to decide on which version of first aid to use:
I know you're at a complete loss over the super glue first aid approach so let me explain. One of the earliest uses for Super Glue was as a sort of band aid. This is fact and you can look it up. I had heard this fact many years ago. Then while working my first job in the seafood dept. of Bruno's grocery store in Conyers, I sliced off a portion of my finger while I was cutting salmon fillets. (Yes I can cut salmon. Steaks, Fillets, whatever ya like!) I hadn't completely removed the portion of my finger but it was irritating, like the worst papercut you ever had. Remembering the Super Glue story, I decided to put it to the test. A little bit here and there and TADA! It worked great! The best part was that I didn't have to wait for it to work. As we all know, Super Glue "bonds instantly to skin." (Hey thats another one of those tiny print warning things!) Returning to this past Thanksgiving, after I superglued my mangled finger back together, I was forced to discard the diced celery since I was unable to locate the recently jettisoned portion of my finger, and could only assume it was in the celery. I then returned to fixing my stuffing. (One handed.) Nothing was going to deter me from Krystal Stuffing with my turkey! I assure you, the "Krystal lover" title is well earned. My stuffing was wonderful. My finger hurt like crazy. And I now keep Cerebrus chained in one of the top cabinets in the kitchen only letting him out on rare occasions. Now just how exactly does this tie in with yesterday's adventures in onion chopping? Well here it is: yesterday I was discussing chopping onions by using a knife. The problem with cerebrus, and all mandolins, is they chop the onions amazingly fast however the blades aren't as sharp as a real knife so they tend to release more of that bad oil. So we get MORE oil and MORE quickly. In other words, keep a box of Kleenex handy. It's going to be brutal! So what have we learned today?
Please don't try to Super Glue Band Aid trick! Apparently, Super Glue is sort of poisonous on skin. Liquid Bandage and other similar products work on the same principle, but are actually intended for skin contact! |
Labels: Conyers, Onions, Recipe
Wednesday, September 13, 2006
The Onion Saga, Part 1
This is probably one of the main reasons I love Krystals: They have that steamed in onion flavor. I know how this is accomplished, but lets not get ahead of ourselves. For the cruise I am leaving for in 12 days, I will be going snorkeling on a couple of occasions. One trip I will be snorkeling with stingrays. Yes, the things that killed Steve Irwin. No, I am not scared, since the ones I will be playing with have been "debarbed" and I also don't plan to grab one and scream "Krikey!" at it. So in preperation for my trip, a month ago, I decided I would buy my own snorkel and mask. Lets face it, you don't know who's been using the cruise line supplied ones and that's just icky. I found some great deals online, but decided that it would be better to shop local so I could try it on first. The folks in my office asked why I was shopping so early. "So I have time to break the gear in and get used to it before the cruise." I told them. They then asked if I would be going somewhere to snorkel. I told them I was just going to wear it around the house to break it in. This visions of me walking around my apartment with a mask and snorkel on brought hours of laughs to those in the office. They also, apparently, assumed I meant swim fins too. I then told them there were lots of uses for a mask and snorkel around the house: scuba in the tub, dusting, cleaning the shower, and of course chopping onions. I was met with blank stares. I love onions and I find myself chopping onions a lot. I know all about chopping onions and the unfortunate symptoms that come with it. I also know most of the "cures" for the tears as well. In case you didn't know, onions make you cry because of an oil they release when you cut them. The oil gets into your eyes and nose and your body reacts by trying to flush the oil out of your system. If you don't want to cry you have to stop the oil from reaching your eyes and nose. My sister Amy, who is a classically trained chef, swears by a burning candle next to your cutting board. It works by basically "burning off" the oil. My preferred method is to put the onion in the freezer for a while prior to chopping to make the oil less "volatile" and less likely to spread. I had one person once suggest I fill the sink with water and chop my onion in the sink, underwater. In theory it seems workable: the water would trap the oil. However, the logistics of using a knife in a steel sink under water without losing fingers is unimaginable. Add to that the difficulty of getting your chopped/diced onions back out of the sink afterwards and you can see why I laugh at that idea whenever I think of it. Anyway, as you can see, the Mask and Snorkel idea HAS MERIT. If it can keep water out, it can keep onion oil out.  Me, a big yellow onion, and my awesome Hinckels's knife that Amy gave me for Christmas I know lots of folks swear by spitting in your mask, but there's icky germs in your spit than can do ugly things to your eyes, so I'll pass. Think about it like this: if you could lick your own eyeball, would you? Or if you wear contacts, putting them in your mouth to rinse them then putting them in your eye. So what should you gain from our lesson today? Well if you need to chop lots of onions, and no one is watching, grab the scuba gear and get to work! For fun, I also opted to play the Imperial March from Star Wars, and walked around the kitchen with my Henckel's "light saber" declaring "Luke, I am your father!" between deep heavy snorkel breaths. Of course with the snorkel in my mouth it was more like "Oook, I ann oar Haadaa!" Call me Chef Vader! Is it Thursday yet? |
Labels: Onions
Monday, September 11, 2006
Convention Recap
| OK, so just over a week ago I was at a convention in Atlanta. The fact that I am posting this is fairly clear proof that I did survive the weekend. I have, however, neglected to give any sort of a review. So let me get right to that. There were, as usual, lots of freaks roaming downtown Atlanta. I, of course, was not one of them. I took lots and lots of pictures. No you may not see them. The pictures range from PG or PG-13 to R. No X-rated pictures (this year). Since this blog is a "family" type place we won't be linking to any naughty stuff like that. If you really want to see things like that, plan on coming to the convention next year. There's plenty to go 'round! Perhaps the highlight of the convention for me was meeting The Mythbusters from Discovery Channel. Mythbusters happens to be one of my all time favorite shows. Actually the two top Mythbusters, Adam and Jamie were not there, but Grant, Tori, and Kari were. I got to meet them and talk to them and got my picture taken with each of them. Here's my picture with Kari.  So why am I tell you about all of this? Well obviously to brag about meeting Kari. Ok, so now you're wondering what on Earth this has to do with Krystal. Well bear with me. Mythbusters is one of my favorite shows because I was born to be a Mythbuster. In my youth my mother dubbed me "fidget fingers" because I had a bad habit of "getting into things" when I got bored. I was quite fond of taking things apart, but never had much interest in putting them back together. My mother will also vouch for the fact that that I loved putting things in the microwave. I could tell you some fantastic stories about what happens to things in a microwave: Marshmallow Peeps get really big before they finally blow up. A Hershey's Kiss does not change shape, though at about 8 minutes small geysers of smoke will start to erupt and after 10 minutes, everyone will have to leave the house from the burned chocolate smell. A CD-Rom in the microwave gives an amazing light show. This is actually a Mythbusters Favorite. (This may or may not be damaging to your microwave so attempt it at your own risk.) And my favorite: put one of those "ring" shaped florescent bulbs in the microwave, put a potato in the middle to absorb the heat, then turn the microwave on at 50% power. Enjoy! So now that I have finally fessed up that I am a bit of a freak, and not just a scientist but a mad scientist (and also have a thing for smart cute red heads) you'll begin to understand why I get so much joy out of playing with Krystals. As a child we're taught not to play with our food. But now that I am a grown up (at least legally) I can play with my food as much as I want to, and I do! (I also run with sharp objects and drive with no shoes on.) It's fun, I promise. So go ahead and stuff your cheese Krystals in your George Foreman grill and make a Krystal Panini. Take the top bun off one Krystal and the bottom off another and swap em so you have a Krystal Kube (a Krystal with 2 bottom buns and no top bun). Expect more fun with my food in the near future. You'll see the results right here, so be sure and stay tuned. Now put on your safety goggles!  |
Labels: Cheese
Sunday, September 10, 2006
Nashville Square Off
| The finals for the Nashville Krystal Square off is today at 3pm. I wasn't sure if that east Eastern or Central time, but since it hasn't started yet, I assume it's Central time zone. If you're near your computer in the next 45 minutes and have a high speed web connection, hop on over to krystalsquareoff.com and give it a peek. (The web cam link is on the right side of the page.) As you may have heard Joey Chestnut (who many feel is the "great white hope" of competitive eating) put away 28 Krystals in 2 minutes a month or so back. Another eater, "Humble Bob" Shoudt said on one of the competitive eaters message boards (yes, they do have those) that 28 was no big deal and he could do that, too. Many laughed at the boast, but this weekend, Bob did just that: 28 Krystals in 2 minutes. With tying the record, Bob locked up a seat at today's regional finals table. With that dramatic finish, he's geared up to go after the American record or perhaps the world record today. It might be worth tuning in! Personally, I will be sitting here watching via the web. I'll have some Tums and maybe some Pepto here as well, because with that many Krystals I think I may have sympathy indigestion. |
Friday, September 08, 2006
Square Off Boxes
Last night I got my hands on the new Krystal Square Off boxes and cup and gave you a sneak peek at them. Now that I am at work and have access to a working scanner, I can give you a close up of the boxes (click for full size version): As for my boxes, I don't know what the future holds. If they have no intentions of putting them back in stores after the Square Off I doubt they'll just throw them out. I may have to take a few days off work and go to all the local Krystals and dig thru their stock of boxes and pull mine out. |
Labels: Cheese
Thursday, September 07, 2006
Emergency Cup & Box update
| Haven't posted in a week. Other than the convention (that I barely survived) work has been a mad house. You'll understand tomorrow when I post more details. I did want to get this post out quickly though, for those still searching for boxes and cups. If you do not yet have one of my boxes or cups you may now be SOL (severely out of luck). As you might recall, I pointed out in the Square Off pictures on the web, there were new cups and boxes. I figured they were special for the contest, but discovered with my #2 combo tonight that they are everywhere.  (Click for big picture) Here why this may be a problem for you. While they were fixing my order I got a good look behind the counter. All of the cups are these new ones. All of the boxes (cheese and regular) are these new boxes. In other words, no more Jason Cups and no more Jason boxes. Now, once the Square Off ends, perhaps my boxes and cups will return. The problem with that is, the contest will run into late October. The first class of Hall of Famers were announced last year around late October. My HOF class was announced in early April. So if they continue at the 6 month pace, the 3rd class will be announced around the time the Square Off is ending. This means their boxes and cups will likely be appearing to replace the Square Off cups and boxes. I fear that we have now seen the end of The Krystal Kid Cups and Boxes. I hope you got one (some) while you could! If not, I did give detailed instructions on how to build you own box a while back. Have at it! I will (obviously) keep going to Krystal and if I see my boxes or cups re-appear, I will certainly let you know. Also if anyone else sees them re-appear please let me know. The Where's Jason page will come in handy once again. I do have 3 more updates to put on it and will hopefully get to that this weekend. Good luck and happy hunting! |
