Text 29824, 121 rader
Skriven 2012-09-23 20:58:32 av JIM WELLER (1:123/140)
     Kommentar till en text av 43DAVE DRUM
Ärende:  I Scream Stands
========================
-=> Quoting Dave Drum to Nancy Backus <=-

 NB> independent ice cream stands around here do close for winter, too, but
 NB> the one not too far from us stays open all year round.  In the winter,
 NB> one has to go inside rather than order from the window, but they do a
 NB> pretty good business all the same.

 DD> I used to think it was a law of nature that soft-serve I scream stands
 DD> had to close in the winter. But, they were mostly walk-up to the window
 DD> places. The Dairy Queen that was built in 1947 a block from my (then)
 DD> house was the first one I ever visited. It's still there. Still closes
 DD> about this time of year.

 DD> independent I am aware of surviving is Carl's Ice Cream in Bloomington
 DD> (IL) which has two locations. One is a walk-up and closes in late fall,
 DD> putting up a sign in the front window inviting people to "Visit our
 DD> year-round location at 1700 W. College"

We had a DQ (the sitdown and full menu kind) here once but just for
two years. It stayed open the first winter but did not prosper in
the off season. The second year it was summer only and then shut
down forever. The owner blamed a labour shortage but I don't know
why he didn't do what the other fast food places have done: pay the
kids more ($11 to $14/hr these days) and raise the menu prices enough
to cover. Our local prices are about 20% higher than national
pricing which is itself higher than US pricing. Our "dollar" menus
are $1.99. [g])

The place is not idle though. It was purchased by a Chinese guy who
previously had had a Chinese-Canadian place downtown, redecorated
and re-opened as an inexpensive, sort of mediocre, but reasonably
prosperous steak house.

The ideal thing with seasonal restaurants is to own two of them.
Carmen, who I have written about here before, is a Chilean lady who
now calls New York home. But she had a shack on the highway near the
beach in Hay River, NWT and another one in Florida open for months
each which together gave her a good living and four month vacations.
The Hay River place was basically a burger shack plus empanadas,
although she did have a Chilean menu and would cook from it upon
request and with 24 hours notice (to shop).

This is Peruvian not Chilean but could be appropriate:

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

     Title: Sea Bass Ceviche In Tiger's Milk
Categories: Latin amer, Fish, Marinades
  Servings: 4

    600 g  Filet of sea bass 
      1 md red onion, julienned 
     12    key limes, freshly squeezed
      1    Celery stalk 
      1 TB Chopped Cilantro 
    1/4 ts Garlic, finely grated
    1/4 ts Ginger, finely grated
      3 TB Aji Amarillo paste 
      3    Aji Limo or Thai chili,
           seeded, deveined, minced  
    1/3 c  Fish and Mussel Stock 
           Salt, Pepper 

Put the sliced onion in a bowl with cold water and pinch of sugar
and salt, for 30 minutes. Then rinse and drain.

Cut Fish in squares 1/2 inch thick. Approximately and reserve in the
fridge.

In a bowl or jar, mix together the lime juice, aji amarillo paste,
half of the aji limo (or thai chilli), half of the garlic and half
of the ginger. Then add celery stalk, the chopped cilantro and the
stock. Season with salt, and pepper. Let sit for 10 minutes so
flavors come together.

Now place in a bowl the fish and mix with the other half of garlic,
ginger and aji limo or thai chili, salt and 5-6 ice cubes. Pour in
the lime juice mixture ("leche de tigre ") and mix for half a
minute. Take out the ice cubes and adjust seasoning if necessary.
Serve.

Helpful tips on Ceviche

Be careful when you squeeze the limes. Best to squeeze them by hand
and try no to put to much pressure, otherwise the bitter flavors of
the lime will come out.

Ceviche seasoning ("leche de tigre ") contains lots of salt, more
than you expect. Salt in this case not only brings out flavors, but
also balances the sourness of the lime juice. You can use a little
bit of sugar for the same purpose or if the limes are squeezed with
too much pressure and its bitterness comes out, sugar will help you
to balance the bitter taste.

Fish and mussel stock is used for flavor and also to give a bit of
balance to the sourness of the lime juice. (It is not always used). 

Also, if you like you can add 3 cubes of fish or a couple of
scallops to the ceviche juice and put it in a blender to get the
"leche de tigre" a little bit thicker.

Aji Amarillo paste gives a particular aromatic taste. Always is best
to make your own paste. 

Ice cubes are used to refresh the fish, and to serve the ceviche at
a good temperature. 

Brisa Deneumostier 

From: Www.Atasteofperu.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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