Text 28721, 106 rader
Skriven 2015-07-01 21:35:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: retail 906
======================
-=> Quoting Michael Loo to Nancy Backus on 06-30-15  09:32 <=-

 DD>> meat, pre-sliced, ready to grill for $25.59/5 lb. That's a lot of
 DD>> gyros meat - but, if I owned a restaurant or was throwing a Greek
 DD>> themed party .......... 
 NB>> I'd hope that if one owned a restaurant they could get the meat at a
 NB>> wholesale price... that's still over $5 a pound... unless going price
 NB>> was double that, I suppose...  ;)   Maybe for a Greek themed party,
 NB>> spare no expense for authenticity...
 ML> I'm wondering if this Humphrey's might have a wholesale
 ML> operation, and this offering might be a byproduct of it,
 ML> or perhaps the local restaurants might get a percentage
 ML> off at the register (easy enough to do in this computerized
 ML> day and age). I'd suspect that if it was a regular retail
 ML> item they might break it down into pound packages or so.

Could well be...  and, as I mentioned to others, thinking further, there
isn't all that much meat in the gyro, even in the ones that are fairly
well stuffed... probably not more than a 1/4 pound at best...  :)
 
 RHaf>> it was nice to have a cheerful person checking us out, not one that was
 RHaf>> growling about late shoppers.
 NB>> Always nice to have a cheerful checker, anyway...  :)
 ML> If there were a cheerful checker, it would do something
 ML> like this to sad songs such as Eleanor Rigby:
 ML> All the [HAPPY] people
 ML> Where do they all come from?
 ML> All the [HAPPY] people
 ML> [OF COURSE] they all belong?
 ML> Ah look at all the [HAPPY] people
 ML> Ah look at all the [HAPPY] people 

Ah, but she said he WAS cheerful... ;)

 NB> (durian)
 NB>> I've seen it locally, in the Asian market... Jim White got a picture
 NB>> taken of him holding one... but I don't think he ever actually tried
 NB>> it.... ;)
 RH> T'is a brave person who tries it alone, especially if not in a setting
 RH> where it's a known product.  Had we encountered it in Asia, we
 RH> probably would have tried it as a matter of course, but being in the
 RH> US, it was more of an item of curiosity. Plus, we'd read a lot about it
 RH> over the years on the echo.
 ML> I've found that the durians that we've had at the picnics
 ML> are a dilute version of the real thing. The first ones at
 ML> least were previously frozen, and in any case they've been
 ML> transported thousands of miles (can you imagine the smell
 ML> of ship's or plane's cargo hold that held them?). Out in
 ML> their native territory, they are sweeter and tastier, and
 ML> their smell is even more fearsome. Good stuff.

Maybe someday, I'll have the chance to taste one in its native
environs... :) 

 ML> I don't know that a store would take a total flying leap
 ML> and offer them if it didn't have a target audience mapped
 ML> out ahead of time.

Good point... Apparently there's enough of a target audience here
locally that the Asian markets find it feasible enough... :)

 ML> This was the first version of gyros I ever had, at a place
 ML> called Omonoia in Boston's theater district -
 ML> Title: Gyros
 ML> Categories: Lamb, Sandwiches, Greek
 ML> 2 lb Lean ground beef or lamb
 ML> 4    Scallions, finely chopped
 ML> 1    Clove garlic, minced
 ML> 1 ts Dry oregano, crushed
 ML> 1/4 ts Cumin
 ML> 1/4 ts Parsley, chopped
 ML> 1 ts Salt
 ML> 1/4 ts Freshly ground pepper
 ML> 8 lg Pitas
 ML> 1    Recipe sauce (recipe follows)
 ML> SAUCE:
 ML> 1 c  Plain yogurt
 ML> 2 tb Mayonnaise
 ML> 1    Lemon's juice
 ML> 2    Scallions with tops, finely chopped
 ML> Mix all ingredients except pita, mixing well and kneading until
 ML> mixture is stiff.  On skewer, pack meat mixture about 5-inches long
 ML> and not more than 2 inches in diameter.  Put as many "fingers" as
 ML> possible on a skewer leaving a 1-inch space in between.  Cook over
 ML> hot coals for 10 to 15 minutes, turning frequently.
 ML> Take pita and slide gyro onto center.  Drizzle with sauce.  Fold
 ML> over to eat.
 ML> SAUCE: Mix together yogurt, mayonnaise, lemon juice, and scallions.
 ML> Recipe:  The Marin County Greek Orthodox Church

That's also just like the first gyros I ever had, too... at a festival
of some sort here in Rochester, years ago...  :)

 ML> but oddly enough its offshoot in Kenmore Square, Aegean Fare,
 ML> served normal gyros on a spit.

Perhaps both are valid... one as street food and the other as restaurant
fare...?   :)

ttyl      neb

... I love deadlines. I like the whooshing sound they make as they fly by.

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