Text 11336, 76 rader
Skriven 2007-02-04 21:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Zum's Grand Buffet
==========================
 -=> Quoting Dale Shipp to Jim Weller <=-

 DS> Zum's grand buffet
 DS> $11.92
 
 JW> How do they do that?

 DS> I don't know. In fact, the economics of AYCE places continues to
 DS> amaze me.   I know that the price of food to a restaurant is
 DS> actually a small portion of what they charge, and less than what you
 DS> or I would pay at retail for the raw food

Here's a few selected quotes from http://www.st.nmfs.gov/st1/market_news

NEW YORK FROZEN SEAFOOD PRICES, WEEK ENDING FRI. January 26, 2007
Current selling prices ex-warehouse New York as reported by original
receivers(importers, brokers, etc)

SHRIMP, HEADLESS: SHELL-ON: BANGLADESH: BLACK TIGER:  Un/12 $9.80, Un/15
$6.75, 16/20  $5.75, 21/25 $5.00, 26/30 $4.55, 31/40 $3.65.

ECUADOR: WHITE: (farm): 41/50 $2.85, 51/60 $2.75.

Source: U.S.DEPARTMENT OF COMMERCE

I mis-spoke; I can get 26-30 count shrimp for $9.99 on special. Jumbos
(under 16 count) are never under $12.99 here and usually $16.99 or more.
My last purchase was $12.99 but that was a rare special. The fact that I
can get shellfish here for less than triple wholesale (or even get them
at all) is a tribute to modern logistics.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: CATFM Cajun Shrimp With Cheese Grits
Categories: Shrimp, Cajun, Corn, Cheese
  Servings: 4

      1 lb shrimp (Peeled and Deveined
    Your favorite seasoning for
    the shrimp... ( Tony
    Chachere's/Old Bay, etc)
      2 c  white grits
     12 oz your favorite cheese (not
    mozzarella or provolone) I
    used Habanero jack

In a sauce pan begin getting the water to a boil, in a large saute pan
begin melting some butter. season the shrimp and begin cooking them in
the butter on med heat. Cook the grits. While both are cooking grate the
cheese using a frozen Kitchen Aid box grater. Why frozen?  Glad you
asked, the friction from grating the cheese causes heat and will make
the cheese crumble but not grate. When the grits are done add the cheese
stirring to incorporate. Cover till the shrimp are done. Place a big
heaping pile of grits in the middle of plate and top with the shrimp.

Serve with a sourdough bread.

Notes: These fantastic recipes prepared by Chef Fred and The Fatman on
Wed. March 30th at "The Good Life" Cigar Shop.

From: Www.Chefandthefatman.Com

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... Trying to palm off sea legs substance as crab ought to be indicable!
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