Text 34433, 97 rader
Skriven 2010-02-05 06:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: far flung 772
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 ML> Interesting business model. Must say something about
 ML> the regular pricing, especially if there's no such thing.
 DS> What it says is that the marginal cost of the meals served is probably
 DS> less than half what they normally charge for them.  Hence they can
 DS> afford to offer half price on a few items and make up the difference
 DS> in the other things served at the meal.

But there you are thwarting them at every turn, not making
it up in alcohol or dessert! By the way, beefsteak's cost
often meets or exceeds that magic 50%; and in fact it is
said that at the upper end joints, it's a loser.

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

Lack of imagination, lack of flexibility. Bad for the home
economic budget, good for the economy as a whole. I of course
shop the specials and am more often pleased than not if I get
tripe for dinner rather than pork chops.

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

I was surprised the first time. And, more notably, I was surprised
the second time.

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

Outback is okay, but I disfavor it for a couple reasons. One, their
meat is 100% previously frozen, which isn't intrinsically horrid,
but fresh is better; two, they put that salty stuff on, and that
just doesn't do it for me.

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

True enough. And the vast proliferation that happened during
the boom days hasn't yet corrected itself. The hospitality
industry should be shrinking for a while to come.

Lamb And White Bean Casserole
Cat: mediterranean, main
Yield: 6 servings

3 Tb extra virgin olive oil
1 lg yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
5 cl garlic, peeled and crushed
3 Tb flour
;s&p
6 lamb shanks, boned and cut in 1" pieces
1 c dry white wine
2 c beef or veal stock
1 c peeled chopped tomatoes
2 ts dried herbes de Provence
6 c cooked cannellini beans, rinsed and drained if canned
3 sprigs fresh thyme

Oven at 350F.

Heat 1 Tb of oil in a heavy 5-qt casserole. Add onion, carrots,
celery, and garlic, and saute over medium heat, stirring, until
tender. Increase heat slightly, and when vegetables begin to
brown, remove them from pot.

Season the flour. Toss lamb in flour to coat.

Heat remaining oil in casserole. Add lamb and sear over
medium-high heat, turning until meat is browned on all sides.
Remove meat from pot, and add wine. Deglaze and reduce. Stir
in the stock, tomatoes and herbs. Correct seasoning.

Return vegetables to casserole, then add lamb and beans. Place
thyme on top. Cover casserole, and place in oven for 1 hr.
Increase heat to 375F, uncover casserole and bake 20 min more.
Serve at once, or set aside and reheat before serving.

Note: Boning lamb shanks takes a very sharp boning knife. There
is a lot of sinew and membrane on the meat, and though you can
remove some of it if you wish, there is no need to be too
fastidious; the sinew melts as the meat cooks.

Adapted from Bar Six, New York City
NY Times, 11/12/97
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