Text 19008, 68 rader
Skriven 2007-08-13 23:28:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Cactus Willies
==========================
 -=> On 08-12-07  23:09,  Jim Weller <=-
 -=> spoke to Dale Shipp about Cactus Willies <=-

 DS> Cactus Willies

 JW> If I understand their web site it's an AYCE buffet, with all the
 JW> above and unlimited steaks, BBQ Pork Ribs, roast beef and fried
 JW> chicken, with all the sides plus sundaes, pies and and cobblers all
 JW> for just $6.99 for lunch, $8.99 for supper? How can they make
 JW> money even with mediocre food? Stolen meat and slave labour?

  The menu varies from night to night, some things are there every time
  -- others on particular nights.

  To tell the truth, I don't know how AYCE buffet can make money.   But
  they must -- the breed is common.   In addition to Cactus Willies (a
  local chain) there is Old Country Buffet, Golden Corral and other
  national chains.   Plus every area has its share of ordinary and
  up-scale Chinese AYCE places.   The prices at almost all of them are
  consistently under $10 per head (plus drinks).   The better ones such
  as the up-scale Chinese near us is still only about $12.

  Some are decent, some are mediocre, and some are dismal.   Clearly
  they are cutting costs some where.  I suspect they start with
  inexpensive raw product, mass cooking, and cheap labor.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pork Hocks  (Schweinshaxe)
 Categories: Pork, German
      Yield: 2 servings
 
      1 sm Leek
      1    Celery stalk
      1    Carrot
      1    Onion
      2    Meaty pork hocks
           Salt
           Black pepper corns
      2 tb Cooking fat   =OR=
           -vegetable shortening.
        pn Cumin, if desired
           Beer or water
 
  Wash and dice the leek, celery, carrot, and onion. Cook pork hocks,
  diced vegetables, salt and peppercorns in water to cover 2 to 3 hours
  or until tender. Avoid overcooking. Remove from water; drain well
  reserving vegetables and cooking liquid. Preheat oven to 425F (220C).
  Melt fat or shortening in an enamel-lined, cast-iron pan. Add drained
  pork hocks, cooked vegetables and a small amount of cooking liquid.
  Bake 30 minutes. Moisten meat frequently with more cooking liquid.
  Before meat is fully cooked, sprinkle with beer or water in which a
  good amount of salt has been dissolved. Add cumin to increase flavor,
  if desired. Serve with potato or white bread dumplings or sauerkraut
  salad. Note: In Bavaria, the juices and cooking liquid are strained
  and served as an accompanying sauce.
  
  The Best of German Cooking by Edda Meyer-Berkhout
 
MMMMM


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