Text 19764, 115 rader
Skriven 2007-08-28 23:53:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Candy & Food Bars 51
================================
 -=> On 08-28-07  12:10,  Michael Loo <=-
 -=> spoke to Dave Drum about Candy & Food Bars 51 <=-

 DD> 4. Meats not cooked to order

 ML> Yes, the above are true, especially the first 3, or 4. The
 ML> meats thing is often but not always the case - I've been to
 ML> plenty of places with a grill station, with the added expense
 ML> that that entails (semi-skilled labor at least).
 
  Golden Corral and Catcus Willies are both places that run grill
  stations.   Their meats are decent, but not high quality.   The carver
  at a steam-ship round / turkey / ham station is only slightly less
  skilled.

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

 ML> 42c seems a bit low. I would have guessed 1.42 maybe. I figure
 ML> your buffetgoer packs down a couple pounds of chow, and 21c a
 ML> pound doesn't buy you much, even wholesale. Of course, you are
 ML> an old man.

  I also would say that 42 cents sounds low.   I know that the
  ingredients of a meal at most restaurants is only a small portion of
  the price and also of their expense, but even at a AYCE place I'd put
  it at more than that.   As you say, if I consume even only a half
  pound of meat, you cannot buy that raw even on the hoof for that
  price.
 
 DD> Most people who go to a buffet restaurant load up on mashed potatoes
 DD> and  gravy, etc. And there IS a good reason that most of these places
 DD> have  really tasty gravy (even if from a can). Also on lettuce salads -
 DD> which  are cheap to stock.

  I do see people attacking a buffet that way, and wonder at them.  I
  also wonder at the people who pile their plate up with four inches
  high with six things.   If you were limited to one plate, that might
  be reasonable -- but such is never the case.   I am more likely to
  grab a taste sample of a number of things, and then go back for full
  portions of what I liked (or already knew was good).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Potato Soup
 Categories: Soup, Main dish
      Yield: 1 Servings
 
    3/4 lb Bacon
      6 lg Potatoes (about 5 to 5 1/2
           Pounds)
  1 1/2 pt Half-and-half (3 cups)
    1/2 lb Butter (2 sticks)
      4 c  Chopped yellow onions
      4    Cans chicken broth (14.5
           Ounce cans)
      1 c  Flour
    1/4 c  Fresh parsley, minced
    1/2 ts Salt or to taste
    1/2 ts Thyme
    1/2 ts Hot pepper sauce
    1/2 ts Pepper
 
  Garnish:  grated cheddar cheese, minced chives or green onions.
  
  Preheat oven to 350 degrees.  Finely chop bacon, then fry until well
  done.
  Reserve 3 tablespoons fat.  Drain fried bacon on paper towels and set
  aside.
  
  Wash and dry potatoes well.  Bake for 1 1/4 hours or until soft.
  Allow to cool to room temperature.  Refridgerate at least 1 hour
  uncovered and uncrowded.  Remove skins and coarsely chop.
  
  Let half-and-half reach room temperature.
  
  Place 1 1/2 cups chopped potatoes (well packed) into blender or food
  processor and blend with a little water to make a smooth paste.
  
  In large heavy pot over medium-low hear, melt butter, add bacon fat
  and onions.  Cook until onions are soft, about 10 minutes.  In
  separate pan, heat chicken broth to boiling.
  
  While stirring with a wooden spoon, gradually mix flour into onion
  mixture,  Continue stirring and cook for 3 minutes.  Do not brown.
  
  While stirring, slowly add boiling broth to onion mixture.  Now add
  potato puree and mix well.  Lower heat to simmer and cook 30 minutes
  uncovered. Stir every 5 minutes to keep from scorching.
  
  Add half-and-half, parsley, thyme, hot pepper sauce, salt, papper, and
  chopped potatoes.  Cover and simmer another 30 minutes.  Stirr every 5
  minutes to keep from scorching.  If soup is too thick, add a little
  warm milk.
  
  Add 1/3 cup of the crisp bacon.  Garnish with cheddar cheese, chives
  or green onion and remaining bacon.
  
  Per serving:  Calories: 577, Fat: 35 g, Fiber: 5 g, Cholesterol: 90
  mg, Sodium: 1, 045, Carbohydrates 54 g, Calcium: 131 mg.
  From: Trudy Sack                      Date: 05-06-97
  Cooking
 
MMMMM


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