What are your thoughts on Penn Station?

I'm also a big fan of that artichoke and mushroom sandwich. I'm guessing it has a gillion calories, but its is yummy!! Ditto everyone else on the fries. Excellent!

I've never been. What's the deal with the fries?

I once ate there all the time, til a few months back, I paid in cash and watched the guy who took my money make my food without washing his hands, that's a big nasty NO NO for me, I haven't been able to get back since

Love their steak and cheese, and the fries are SO good!

I've been a pretty big Penn Station fan since the Outer Looplocation opened about 10 years ago. There sandwiches are always pretty tasty, and the fries, while I like mine a little medium well, are great...fresh cut and always hot.

This is one of the few chains that I support regularly. However, I have notiuced that the quality has slipped just a bit. My most recent sandwich was very greasy and didn't taste as good as past sandwiches had. I hope this was just a one-time issue, so I'll go back and give them another shot.

DD

yeah even before working in the business, I saw 60 Minutes or Hard Copy when I was a kid, and they tested numerous bills and change and found blood, saliva, well they found traces of everything on all the money, when I see someone touch money and then my food, I don't return

While I agree about the money-to-food chain (and to reprise Annemarie from another post) if this happens I always call over the manager and complain. I've always gotten my sandwich/whatever remade, and usually the server receives a lesson right then. If it was the manager, I'll refuse the order, tell him why, and write the company.

Occasionally I have to go elsewhere for lunch, but in general I've had no problems in complaining, feel better about my food, and hope that future customers don't run into it!

Wow, I've never had that happen with the money taking and then making the sandwich. Everytime I've been there the guys takes the order, makes the sandwich with gloves on and then either rings me up or another guy at the register does. I usually go at lunchtime and it's packed, usually 3 or 4 people working.

If that did happen I would request another sandwich be made.

I absolutely love the artichoke and mushroom sand. too! That's pretty much all I get there. Either that or the cordon bleu sand. I tried the teriyaki once and hated it. Though everytime I eat there I fell as if I've been sucked dry of all moisture for the rest of the day!

I heard that they put the frozen fries in the deep fat fryer for only a short while, then take them out and let them drain. Then the fries are later returned to the fryer for the final cooking.

Caustic Peeling or Double Dipping.

I heard that they put the frozen fries in the deep fat fryer for only a short while, then take them out and let them drain. Then the fries are later returned to the fryer for the final cooking.

Caustic Peeling or Double Dipping.

Double frying is an excellent way to cook them. Same with chicken. An old BBQ guy in Shively taught me that. His wings, etc. were crispy and great. Fried once, cooled, fried again. I used to eat there at least a couple times a week since I worked close. His place is long since gone.

Another place I worked at did this:

They would cut Fresh Fries every morning then blanch them after washing them in 3 separate sinks of cold water till the water was clear. The temperate would be lower than the second time in order to prevent to fries from becoming golden brown; thus later burned during higher cooking temps. After the first cooking, the fries were placed into a cooler/walk-in. During cooking, temps would be higher and the size of the order IN the basket would not exceed a certain amount or fries would come out limp because they have soaked up too much oil.

Annemarie and I are going to meet at 12:30 on Saturday, July 18 at the Penn Station, 3707 Chamberlain Lane to get our grilled artichoke and fresh mushroom fix. If you want to join us, feel free!

Double frying is an excellent way to cook them.

It is the traditional method of making "frites."

Annemarie and I are going to meet at 12:30 on Saturday, July 18 at the Penn Station, 3707 Chamberlain Lane to get our grilled artichoke and fresh mushroom fix. If you want to join us, feel free!

When I saw you all mention that I was tempted to join, but i dont think it would be fun with all my lil' ducks in tow...