Text 20315, 138 rader
Skriven 2007-09-13 17:19:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Re: Cactus Willies
==========================
On 08-27-07 JIM WELLER Scribbled to DAVE DRUM about Re: Cactus Willies

JW> DS> Cactus Willies
JW> DS> fried shrimp.
JW> DS> clam strips.
JW> DS> mussels.

JW> JW> an AYCE buffet, with all the above and unlimited steaks, BBQ
JW> JW> Pork Ribs, roast beef and fried chicken
JW> JW>for just $6.99 for lunch, $8.99 for supper? How can they make
JW> JW>money even with mediocre food? Stolen meat and slave labour?

JW> DD> Same way that almost all buffet type places make money - 

JW>I still can't wrap my mind around it.

JW> DD> 1. Economies of scale

JW>Never mind good beef, standard grade heifers cost $0.90/lb on
JW>the hoof, $1.40 dressed. Even if Cactus Willies own their own
JW>slaughter house and make steak out of every cut they're going to
JW>get nailed on the shrimp.

Line 3 is the secret - really most people are trained to do salad first - 
and will do so, even at an AYCE. And they WILL (most of them) take mash 
w/gravy, big scoops of lima beenz, etc. _before_ they get to the meat 
offerings.

JW> DD> 2. Decreased employee expense
JW> DD> 3. Prominent featuring of low-cost salad and starch items
JW> DD> 3. Prominent featuring of medium cost vegetable items and
JW> DD> chicken items.

JW>And even chicken runs $1.16-$1.32/lb at the processors.

Line 3 is the secret.

JW> DD> Most people who go to a buffet restaurant load up on mashed
JW>potatoes

JW>Now that's just dumb of them!

They're not as smart as we on the cooking echo. And line 3 insures that 
the AYCE makes a handsome profit.

JW> DD> By the time they get to the protein they
JW> DD> will likely eat less meat than if they had gone to a regular
JW> DD> (sit-down) casual dining place

JW>Now that's just dumb of them!

They're not as smart as we on the cooking echo. And line 3 insures that 
the AYCE makes a handsome profit. Phineas Barnum was absolutely correct - 
there's one born every minute.

JW>When I'm at a buffet my plate would be about half protein items, a
JW>third pickles, salad and fruit and a sixth starch, very different
JW>proportions than a meal at home.

When I do a buffet it's always meat, meat, meat. A small serve of veg, 
screw the salad items and the pickles and the delightfully aromatic 
fresh baked breads, too. If I am winding down with a bit of capacity 
left - some cantaloupe and honeydew melon balls - maybe.
I also leave alone the peel 'em and eat'em shrimp - unless I am in the 
mood to eat some shrimp shells. Peel & eat shrimp on an AYCE bar tend to 
be small and more trouble than they are worth.

Exceptions - at the Oriental buffets I do the halved hard-boiled eggs if 
on offer. And I am a sucker for rich, thick, egg flower soup ... since I 
have yet to meet an AYCE that has an edible hot & sour soup.

But, I avoid pasta, spuds, rice, salads, etc. I do not do buffets to 
"eat healthy".

All that being said - my last check-up at Doc-In-The-Box told me that I 
have lost 22 lb, my cholesterol is 134/42 and my hemoglobin/sugar ratio 
(beats me) is 6.8:1 - all of which makes Dr. Vinoda (my new croaker) 
smile. She wants me to get my cholesterol numbers (the 134 one anyway) 
more toward 100 and my weight further reduced. But, at least she talks 
to me and explains things - which my previous medical "professional" did 
not do.

And I don't do buffets much any more. But, I do hit Corky's BBQ once in 
a while on a Monday or Friday for AYCE dry-rub ribs. Oh, my yes!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Spicy Tartar Sauce
 Categories: Emeril, Sauces
      Yield: 1 1/2 cups
 
  1 1/2 ts Unsalted butter
    1/2 c  Corn kernels
        pn Salt
        pn Cayenne
      1 c  Mayonnaise
    1/4 c  Seeded, chopped tomatoes
      2 tb Chopped green onions, green
           - parts only
      1 tb Seeded, minced jalapeno
      1 tb Chopped fresh parsley
      1 ts Minced garlic
      1 ts Hot red pepper sauce
    1/2 ts Fresh lemon juice
    1/2 ts Creole seasoning
 
  Melt the butter in a small saute pan over medium-high heat. Add the
  corn, salt, and cayenne, and cook, stirring occasionally, until deep
  golden brown, 5 minutes. Transfer to a large mixing bowl and let cool.
  
  Add the remaining ingredients and mix thoroughly. Refrigerate until
  ready to serve with the catfish.
  
  Yield: 1 1/2 cups
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E63
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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