Text 14126, 95 rader
Skriven 2011-07-31 18:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fast food 639
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I miss all the oldtimers who failed to pass on the business

 ML> Got to look at it from the point of view of the someone youngers,
 ML> who wouldn't have much incentive to work hard and net less than
 ML> they would doing something else.
                           
They would still net more. The Pizza Hut general manager here makes
$54,000 to $66,000, part salary, part bonus. George made $95,000 the
last year he was open, working just 11 AM to 7 PM, 6 days a week, 10
months a year with a 2 month vacation in Greece every summer. Two
young Georges could stay open 12 months, 7 days a week including
late to catch the bar crowds and net more than double that. I found
a few of them ready to give it a try but they couldn't raise a
decent down payment or even a lease security deposit let alone bank
financing. And George turned down one guy I found cause he looked
too Turkish. (He was actually Lebanese.)

 ML> what became of Chef Pierre?

He is still in receivership, running his original core business Le
Frolic bistro and bar, under the direction of the receiver, with
everything else closed down and liquidated. It looks like he will
survive, albeit on a much reduced scale. One landlord took over the
upscale grocery store after paying out the equipment liens (so he
got it for 75 cents on the dollar while Pierre lost his down
payment) and is running it with a hired manager. The old French and
the new (never actually built and fixtured) Mediterranean L'Heritage
restaurants and Stock Pot kitchenware store are shuttered. The
Wildcat cafe and airport restaurant leases are in other names. The
cooking school and sandwich shop are both closed but he still makes
gourmet sandwiches at the bar for delivery to other venues. His
catering business is reduced to one ten ton truck and again operates
out of the back of Le Frolic. He also lost his glamourous condo to
the creditors and is renting modest digs.  He's more likeable and
not as arrogant as he used to be. He looks better too; I think he
used to run on cocaine and no sleep.

 JW> I reluctantly ate at Pizza Hut Friday
 JW> $75 for a very mediocre meal for 3!@!

 ML> Including enough drinks to make you forget the food, I hope.

One domestic beer ($5.95), two coffees for Roslind and a fancy ice
tea for Neekha. That's it. Bah! Never again.

Found, after Dave D. mentioned them...

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

     Title: Montados De Pimientos Y Alcachofa
Categories: Spanish, Appetizers, sandwiches
  Servings: 4

      1 lb baguette 
     12 oz roasted red peppers
     15 oz can artichoke hearts
      2    cloves garlic
      3 oz extra virgin olive oil
      2 oz red wine vinegar

Artichoke and Roasted Pepper Montados. This montado recipe is what
the Italians would call bruschetta.

Slice baguette into rounds. Toast rounds under broiler on both
sides. Set aside for later.

Drain liquid from the red peppers and artichoke hearts and place
into a food processor and pulse on and off until peppers and
artichokes are coarsely chopped. Place in a medium mixing bowl.

Peel and mince garlic and add to the pepper mixture, and mix.

Drizzle oil and vinegar over the top. Mix thoroughly.

Spoon onto slices of baguette just before serving.

By Lisa & Tony Sierra, About.com Guides

  From: Http://Spanishfood.About.Com    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Broke? Cut down on non-essentials. Like vermouth, olives and glassware

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