Text 15004, 97 rader
Skriven 2008-10-13 15:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Lobster Prices
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Apparently, due to the economy, places like Red Lobster are cutting
 JW> way back on purchases, causing a glut, and loading up on cheap Asian
 JW> farmed fish (you know, the poisonous ones).

 DS> People who eat at Red Lobster get what they deserve. [g]

I reserve my real ire for Moxie's, the worst chain ever conceived.

Have you noticed that all the Darden restaurants that claim to be
family orientated are really pushing booze these days the way Chi
Chi's used to?

I also read that 1/3 of America's "Italian" restaurants are Olive
Gardens. If true, how sad.

Humourous extract from a Darden rant site:

CEO of DARDEN RESTAURANTS:  Things are going well.  Our "Red
Lobster" restaurants are doing well.  Our "Bahama Breeze"
restaurants allow people to experience the delights of visiting the
Caribbean without having to worry about interacting with Caribbean
people.  And our "Olive Gardens" are successfully matching a
dinner-house concept against the independently-owned restaurants
that used to be the mainstay of Italian dining.  But if only we
could make more money...


GUY WITH MBA: Well, you have a huge mark up on your wine.  Right now
you have a bunch of customers who will never buy wine.  You can't do
much about them.  You have a bunch of customers who will order wine
no matter what, because they like it.  We are fine on that front.
But there are a few people who are so incredibly suggestible and
stupid, that they wouldn't normally buy wine, but they will if you
badger them about it.  So I say that you change your restaurants
from a "pleasant dining experience" to an "annoying as hell, we
will get you to buy our god damn wine sellfest."  You may make some
more money that way.
                      
CEO of DARDEN RESTAURANTS:  Okay.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arista Di Maiale Al Forno (Roast Pork Loin)
 Categories: Italian, Pork
      Yield: 4 servings
 
  1 1/2 lb Pork loin
      2    Carrots
      2    Stalks celery
      1 lg White onion
      1 sm Onion
      2    Sprigs fresh rosemary
      2    Sprigs of thyme
      6    Sage leaves
      4    Cloves garlic
      2 tb Oil
           Dry white wine
           Salt to taste
 
  Mince the sage and a rosemary sprig and then add a handful of
  coarse salt. Mix in well. Peel the small onion and then cut it in
  half. Take one half and make slices into the cut surface both
  horizontally and vertically making a sort of checker board pattern
  about 1/4 inch deep. Press the cut surface into the salt and herb
  mixture and then use it to rub the pork loin. Repeat this step a
  number of times until the loin is well seasoned.
  
  Place the loin, fatty side up, in a baking dish in a preheated
  oven at 350 F along with the onion half used for applying herbs, 2
  sprigs of thyme, the other sprig of rosemary and 2 Tbsp olive oil.
  Bake for 30 minutes then add the carrots, onions and celery cut in
  pieces along with the garlic peeled. Pour a half cup of dry white
  wine over it all and place back in oven. Bake for another 30
  minutes or until done, mixing the vegetables once or twice. If
  they get too dry add a little bit of water. Remove the vegetables
  and pass them through a vegetable ricer. Slice the pork loin and
  put it on a serving dish laying one slice up on another to make a
  row. Pour the vegetable sauce down the middle of the row and
  serve.
  
  From: flynkat
 
MMMMM



Cheers

YK Jim


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