Text 34374, 92 rader
Skriven 2010-02-04 23:32:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Texas Roadhouse
=======================
 -=> On 02-03-10  03:01,  Michael Loo <=-
 -=> spoke to Dale Shipp about living 742 <=-

 DS> But every night is a promotion night:-}}

 ML> Interesting business model. Must say something about
 ML> the regular pricing, especially if there's no such thing.

What it says is that the marginal cost of the meals served is probably
less than half what they normally charge for them.  Hence they can
afford to offer half price on a few items and make up the difference in
the other things served at the meal.

Same is true for a lot of food we buy in the grocery store.  Those
chicken breasts that I bought for $1.99 are normally priced at $3.99 or
even more.  The thing is that I would never pay $3.99 for them, but only
buy them when they are on sale (and stock up for future times).  Too
many people do not do that and pay the impulse sock-it-to-me full price.

 DS> Sunday is all day happy
 DS> hour. Monday is half price burgers.  Tuesday is Ribs night (full rack
 DS> for the price of a half rack).  Wednesday is steak night (10 oz sirloin
 DS> for $14.99 -- reduced from $18) plus half price bottles of wine. 

 ML> OK. But taking as a frame of reference steak night -
 ML> from 4-6 every day I can go to the Texas Roadhouse and
 ML> get a 6 oz sirloin (pretty good, actually) plus two
 ML> sides for $7.99.

I see that, and would easily prefer it -- if Texas Roadhouse wasn't a
30 to 45 minute drive from home.  It is one of the few chain restaurants
that rates pretty high on the list for a lot of people.

Outback is another chain that we like, they are advertising a small
sirloin (6 oz) for $9.95.

Times are tough in the restaurant business -- they have to hustle to get
people to come in.

And now for something different ...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southern Turnip Green Soup (Florida Cooking)
 Categories: Soup, Florida
      Yield: 6 servings
 
      1 bn Young turnip greens with-
           -turnips (1 pound)
      6 tb Butter
      1 c  Chopped onions
  1 1/2 ts Salt
  1 1/4 ts Sugar
  5 1/2 c  Chicken stock
      2 tb Lemon juice
      2 c  Half-and-half
      4 tb Cooked grits
           Salt and freshly ground-
           -pepper to taste
 
  Cut the turnip roots off the greens.  Clean and wash the greens,
  discarding any blemished or yellowed edges.  Tear the large leaves
  into smaller pices. Trim the ends and peel the turnips.  Cube into
  bite-size pieces, enough to make 4 cups.
  
  Melt 3 tablespoons of the butter in a large skillet over moderate
  heat. Add the turnips and saute until crisp-tender, about 10 minutes.
  Add the onions, and saute 5 minutes or until tender, but not browned.
  Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
  chicken stock. Blend well, stir in the lemon juice, and set aside.
  
  In another skillet, melt the remaining 3 tablespoons of butter.  Add
  the greens and saute over medium heat for 10 minutes, until
  crisp-tinder.  Add the remaining 1 teaspoon of salt, 1 teaspoon of
  sugar, and remaining 4 cups chicken stock.  Blend well and remove
  from the heat and cool for 15 minutes.  Puree the greens in a food
  processor or in batches in a blender. Add the pureed greens to the
  turnip mixture.  Mix together and reheat. Add the half-and-half and
  the cooked grits, and adjust the salt and pepper to taste.  Serve hot.
  
  FROM:  The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
  Typed in by:  Ronnie Wright
  ... from a file of Carl Berger
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:08, 04 Feb 2010
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