Park Side Mini-Mart

By Tim Butler | Posted at 22:33

I know what all of you are asking. “Tim, if I happen to be driving down Hwy. 47, by Cuivre River State Park, where should I stop to get a nice, tasty lunch?” Well, of course, I have an answer for that most frequently asked of questions: the Park Side Mini-Mart. It's a little Sinclair gas station that looks, uh, decrepit. But, amidst the standard convenience store stuff, and some fishing supplies, you'll notice a little deli area. Between October and April, they have home cooked chili every day, which can be served a number of ways — I recommend the $3.00 Frito chili pie (cheese, fritos and chili). It is the best chili pie I've had the pleasure of eating.

But, they tell me that their most popular food item is the cheese burger. It looked good too, and they make the patties there rather than having some kind of pre-pressed burger, although I've not yet tried one. I have tried their french fries, which are crinkle cut and reminiscent of some little diner — that is, they are really good, if not terribly healthy. Deli sandwiches? Yup, they have them. Pizza? Yes, apparently they even have a breakfast pizza. They even have some kind of cheesy cauliflower dish. I found out today they've actually been at this business for thirty years.

So check 'em out next time you are just outside of Troy. I think you'll be pleased.

Article Path: Home: Food: Park Side Mini-Mart

Re: Park Side Mini-Mart

Thanks, Ed. So what can one infer from me talking about frito chili pie? :)

Those sound like good burritos!

Posted by Timothy R. Butler - Mar 8, 2007 | 0:29

Re: Park Side Mini-Mart

Sounds like the ticket, Ed.

I'll grab some beans and meat, next time I'm in Hayward.

Those “Ranch Style Beans” are like baked beans? Not just ordinary canned beans?

Posted by Mike - Mar 8, 2007 | 7:28

Re: Park Side Mini-Mart

Mike, those beans contain no significant sugar, are mildly chili-flavored, but lacking the high animal fat content. The “gravy� is watery, just as you might expect with standard canned pinto beans, but the spices are visible, and liquid is dark brown. Allowing meat to absorb the liquid makes a thick chili.

Tim, it has more to do with forming an image of the person as a real person versus a virtual person. Too often we make Net friends, but never have a feel for the person. You may recall my attempt to describe Jason after meeting him was flawed, but I assure you my mental image of him is more accurate and cannot be put into words. It makes all the difference in the world when you see mannerisms, etc. Knowing what you like to eat, etc., is a compromise in building an image of someone I’ve never met face to face.

From that short meeting, I already know I could actually work with Jason day-to-day without much of the initial friction we all experience. It may be true of all my Net friends, but I won’t know until I spend a moment with them in the flesh. OTOH, it’s been known to end a few long-running friendships, too.

Posted by Ed Hurst - Mar 8, 2007 | 20:32

Re: Park Side Mini-Mart

I'll never remember that, but it's nice you bring it up. It tells us more about you than about the place. On a side note, with GIRD, I can eat only the chili I make myself, which is very mild. Secret recipe: “Ranch Style Beans” (black label can in the supermarket, previously labeled “Husband pleasin'”) and any ground meat with a small dose of real ground chili powder cooked in. I use one pound meat with two regular sized cans. Same mix, but mash the beans with a potato masher and you get a fine burrito filling. When we made burritos that way in Texas for a convenience store, they sold out fast.

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