Quoting Michael Loo to Nancy Backus on 08-04-18 04:50 <=-

sweet. The profit margin would be way more, bite
for bite, than a full serving would get for the
restaurant.

Even at 3 for a buck, the profit margin would be a lot greater... ;)

Perhaps, though the labor costs are greater
with preparing the littler portions.

There is that... :)

As major costs of running a restaurant include
rent and labor as well as ingredients, and in the
scenario as above, the other expenses are stable,
labor is the the only difference, and pricing has
to be done accordingly.

Ok.

There have been recent reports of severe
effects of waterborne Vibrio and other
bacterial infections much more virulent
than what has been reported before - one
or two cases via shellfish ingestion. That
doesn't stop me, though.

I figured that whatever she'd seen was probably a bit overblown... considering her sources.... I'll pass your (and Jim's) comments along to her.... thanks... :)

There will always be a risk, always was, but
it's grossly overblown. This summer, the death
count attributed to vibriosis is:
from water sports 3
from eating oysters 1.
So why doesn't the CDC tell us not to swim?

Very good question... probably because they know it wouldn't have much
of an effect... and the swim issue is kept in perspective... But people
are already prejudiced against raw oysters, so they can build on that...
or something like that... (G)

It's possible that
the situation might get sufficiently bad in
my lifetime to rethink that. I wonder what
happens when microorganisms become more heat
tolerant, as in kitchen heat tolerant ... .

That could get a little scary... perhaps we'll also become more tolerant
of the microorganisms and they won't bother us.... ;)

It'll take a few generations of awfulness first.

Generations of germs or of people...? ;)

ttyl neb

... To kill bacteria cook your turkey until an inserted thermometer melts.

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