Text 19660, 107 rader
Skriven 2007-08-27 06:57:00 av Dave Drum (1:10/345)
     Kommentar till en text av Jim Weller
Ärende: Cactus Willies
======================
On 08-12-07 JIM WELLER Scribbled to DALE SHIPP about Cactus Willies

JW> DS> Cactus Willies
JW> DS> fried shrimp.
JW> DS> clam strips.
JW> DS> mussels.
JW> DS> we got our money's worth on other things.   Dinner and
JW> DS> drinks for two at $15 before tip.

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?

Same way that almost all buffet type places make money - 

1. Economies of scale
2. Decreased employee expense
3. Prominent featuring of low-cost salad and starch items
3. Prominent featuring of medium cost vegetable items and
   chicken items.
4. Meats not cooked to order

An acquaintance who used to have a couple of Bonanza Steak Houses here 
told me that his average food cost per meal for his food bar (which was 
U$4.99 as a stand alone and included with a cooked to order meat entree) 
was 42c per person. And chicken livers/gizzards, fried chicken, ham and 
scalloped potatoes were always on that food bar. Other things like meat 
loaf, pork steaks, etc. from time to time.

Most people who go to a buffet restaurant load up on mashed potatoes and 
gravy, etc. And there IS a good reason that most of these places have 
really tasty gravy (even if from a can). Also on lettuce salads - which 
are cheap to stock. By the time they get to the protein they will likely 
eat less meat than if they had gone to a regular (sit-down) casual 
dining place and ordered a typical meat and two (or three). And because 
patrons who front-load on starches, etc. at a buffet usually go away 
with a semi-uncomfortable stuffed feeling they tend to think, "Man, I 
really hurt them on that 9 dollar buffet". Without realising that the 
buffet joint just made nearly 8 buck gross profit on them. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Rhubarb Crisp (SF Gate)
 Categories: Fruit, Desserts
      Yield: 10 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 c  Strawberries; hulled,
           -halved
  1 1/4 lb Rhubarb; in 1/2" slices
      1 tb Sugar
      2 tb Fresh orange juice
    1/4 c  Quick-cooking (instant)
           -tapioca
      1 ts Vanilla
    1/4 ts Ginger

MMMMM----------------------STREUSEL TOPPING---------------------------
    2/3 c  Light brown sugar
  1 1/4 c  Flour
    1/2 ts Cinnamon
    1/8 ts Salt
    1/2 c  Unsalted butter; softened
 
  Adjust rack in lower third of oven; preheat oven to 350 degrees.
  Lightly butter bottom of a 9 x 13-inch baking pan.
  
  Toss together the fruit, sugar, juice and tapioca. Let rest for 15 to
  20 minutes. Add the vanilla and ginger; stir to combine. Transfer to
  the baking pan.
  
  The streusel: Combine the dry ingredients in a bowl. Add the butter
  and, using your fingertips, mix until you have a crumbly consistency.
  Sprinkle evenly over the fruit and pat it in place. Bake for 50 to 55
  minutes.
  
  Serve warm or at room temperature.
  
  From Chronicle columnist Flo Braker.
  
  Serves 10
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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