Great Expectations

T had a gift certificate to a local chain... let's call it "Cement Town." We ordered the $6 burgers from the game day specials and I convinced T to try their pretzel bread sticks. As I sipped my bloody, a young couple was seated next to us. I love looking at strangers and imaging their lives. They must be on their first date. Maybe college kids, stopping in for a bite before heading to the mall or a movie. Ah sweet innocent youth.

Throughout their meal they sounded like a cranky old couple. Nothing satisfied them. They complained. They sighed dramatically and often. They hated the food, the service, the ambiance. When their appetizer arrived at the same time as their entrees, they scolded the server and manager both. "Our meal is ruined."

I looked across the table at T. "Jeepers, this isn't Manny's. This isn't The Strip Club. We are about two steps above a McDonald's."

Our expectations, lowered though they were, were met and then some. The food was as I remembered and exactly as we ordered it: decent and hot (T especially enjoyed the pretzel sticks). A good server goes a long way in making an ordinary experience an awesome one.  Our server (which we shared with the Crabby McCrabbingstons) was responsive, bright, and knowledgeable. She smiled often and never lost her cool.

Earlier in the month we were at our local take out waiting for salads to go. An elderly woman not familiar with the mostly Italian food offerings stood at the deli for fifteen minutes, asking questions and placing her order. After paying with a gift card, the woman changed her mind. The server was getting frustrated (heck, so were we and we were just witnesses), but remained calm and kind as she halted the chefs working on the first requests, charged back the gift card, recalculated the complicated purchase, and finally called the manager over to help figure it out.

Food service isn't a glamorous industry. When we come across exceptional servers, which is more often than not, I always leave a note. Anyone doing a thankless job in a phenomenal manner deserves praise.

Meanwhile, T talked about those pretzel bread sticks for a week or two before I buckled down and baked a batch for him. Years ago I had a fantastic recipe which is now lost. I tweaked an Alton Brown recipe and we now have a replacement. The silky dough rises up beautifully and makes a perfect bread stick.

Pretzel Bread Sticks
Makes 12 - 18
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon honey
2 teaspoons salt
1 package yeast

4 1/2 cups all-purpose flour

2 ounces butter, room temp

Vegetable oil

10 cups water

2/3 cup baking soda

2 large egg yolks beaten with a tablespoon or two water

Coarse salt

Combine water, honey, and salt in large bowl of a stand mixer and sprinkle yeast on top. Let sit for 5 minutes until the mixture begins to foam. Add the flour and butter and use the dough hook to mix on low until well combined. Change to medium speed and knead additional 4 to 5 minutes. Dough will become smooth and pull away from the sides of the bowl. Remove the dough and place in clean well-oiled bowl. Cover with plastic wrap and a towel. Let rise until double, 1 to 2 hours.

Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper or butter well. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in a large stock pot.

Turn the dough out onto a slightly oiled work surface and divide into 12 large or 18 smaller pieces. Roll out each piece of dough into a rope, more oblong than skinny (8 inches for large pieces, 5 for small).

In small batches place the pretzel sticks into the boiling water for 30 seconds. Remove them from the water using a spider, and place on paper towels. Place sticks on baking sheets about an inch apart. Brush tops with the yolk-water mixture and sprinkle with coarse salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Serve with mustard or a cheese sauce (start with a béchamel and add your favorite grated cheese).