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By By Robert St. John /food columnist
Here's a mid-summer update on what's going on in the weirder world of food.
DES MOINES A man was arrested last month for a drive-by chaluping. According to The Des Moines Register, "Nancy Harrison, a Taco Bell employee, told police she was working the drive-through at 10:45 p.m. Thursday when Christopher Lame, 24, ordered some food. Shortly afterward, Lame parked in front of the store, went inside and stated that he did not get the taco he ordered."
When the Taco Bell employee asked if he had a receipt, he screamed, "Do I have to bring my receipt, too?" Then Mr. Lame went outside, came back in and said, "There's the (expletive) tacos!"
The Register reported, "Police records show Harrison informed Lame they were closing, and as she turned away, a chalupa hit her in the face near her right eye. Lame ran out, but Harrison followed and took down his license plate number."
This is like the McDonald's hot-coffee case, except in reverse. Instead of the restaurant injuring the customer with hot food, the customer was the culprit. Actually, I am impressed that the Taco Bell employee was able to take down the license plate with only one eye.
On the brighter side: The customer didn't order soup.
HILLSBOROUGH, N.C. Police are searching for a man who visited a fast-food chain, ordered, and picked up his food at the window buck naked.
According to The Associated Press, "The customer at Bojangles restaurant was described as a hairy, big-bellied man in his 30s with short curly black hair that was receding on the top of his head."
Capt. Ross Frederick of the Hillsborough Police Department stated, "He conducted his business at the drive-through wearing no clothing and he had to open his door to receive whatever they were passing out the drive-through window."
TROY, Mich. While we're on the topic of unsolved drive-through incidents, the Troy police are still searching for two kids who hijacked the radio frequency of a Burger King restaurant's drive-through speaker system.
Drive-through customers were startled recently when they were told, "You're too fat to eat a Whopper," and other insulting comments while ordering food. Police suspected two area youths who could have been hiding in the bushes using a walkie talkie on the same frequency as the drive-through system.
After fielding numerous complaints about his employee's rudeness, the manager walked outside to the order menu and was told, "There's nothing you or the police can do about this, so get … back inside and take your goons with you."
I am not condoning this behavior. However, had today's wireless technology been available when I was a teenager who knows?
Bacon and Swiss
Breakfast Casserole
1 pound bacon, thick-sliced, diced
2 cups onion, diced
1 cup red bell pepper, diced
1 tablespoon garlic, minced
5 ounces spinach, frozen, thawed, dried
10 eggs
1 cup half and half
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon creole seasoning
1 teaspoon black pepper
6 slices white bread, crusts removed
6 slices wheat bread, crusts removed
1⁄2 cup butter, softened
2 cups Swiss cheese, shredded
Preheat oven to 325 degrees.
In a large skillet, cook bacon until it begins to brown, drain excess fat. Add onion and continue to cook until onion begins to brown. Add red pepper, spinach and garlic and cook two more minutes. Set aside.
In a mixing bowl, combine, eggs, half and half and seasoning. Spread the softened butter on both sides of each slice of bread. Cut the buttered bread into small cubes. Combine all ingredients and mix well.
Place in a buttered two-quart baking dish. Bake for 40-50 minutes. Remove from oven and let rest 15 minutes before serving. Yield: eight servings.
Robert St. John is an author, chef,
restaurateur and world-class eater. He is the owner/executive chef of the Purple Parrot Caf, Crescent City Grill and Mahogany Bar in Hattiesburg and Meridian. He can be reached at www.nsrg.com.

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