Of course, senior plates most often do not come with
a discount commensurate with the smaller portions.
I suspect that is because the food cost is not a major part of the
For sure. Nonetheless, the pricing system encourages
people to do the doggy bag thing, which fuels the
phenomenon so there's a sort of escalation by feedback
loop, the result being that restaurants serve portions
that could feed a family of four, because they then
can give an impression of generosity while not adding
much to their costs.
overhead for the restaurant. I don't know how much a $20 plate costs
for the raw food, but suspect that it is well less than $8. Do you
know?
Yeah. Breakeven at a run of the mill eatery is going to
be 20-25% food costs, but fancy places often go to 1/3 or
more; fancy places go out of business, too.
I've been doing that for decades - used to order three
appetizers, then, as I aged and my appetites diminished,
two appetizers or just a main. The distinction between
Which is why we have begun to favor "happy hour", for lower priced
appetizers more than for discounts on the booze.
Happy hours are get-warm-bodies-in-the-door ploys.
Some offer very good value, but often one has to be
careful. A diner may have a hankering for potato
skins, a high margin item, and that makes up for
someone like you or me who shops the specials more
carefully. We went to a place yesterday that offered
$2 off selected food and drinks at happy hour, but
scrutiny showed that those were the crummiest deals
to begin with.
You may well have had this exact dish at Ian's. Most notable thing
Not at Ian's. Ian would not have offered me an
Indian meal at his table.
Really -- I would have imagined that Ian was rather catholic in his food choices. (Note that was a small c, not capital C).
But he also knows his audience and realizes that
I didn't go to France to eat Indian food.
citations (I am very much against that and will
fix grammar and spelling without compunction).
I often edit recipes I decide to publish. Mostly to break up run on paragraphs into separate logical paragraphs.
Likewise. I fix grammar, often spelling, sometimes
punctuation, occasionally instructions.
Title: LAMB WITH ONIONS
Categories: Indian, Meats
I can hardly imagine an Indian lamb dish that
didn't have onions!
SOURCE: Madhur Jaffray, published in Toronto Star Shared by Anne
MacLellan Submitted By KAREN MINTZIAS On 06-26-94
A long chain of custody.
Custardy apple squares
categories: dessert, fruit
servings: 8
3 md juicy, sweet apples, peeled
- such as Gala or Fuji
1/2 c flour
1 ts baking powder
2 lg eggs, room temp
1/3 c sugar
1 pn fine sea salt
2 ts pure vanilla extract
6 Tb whole milk, at room temperature
2 Tb unsalted butter, melted and cooled
confectioners' sugar, for dusting (opt)
Oven at 400F. Butter an 8" square baking pan
and line the bottom with parchment paper.
Slice the apples about 1/16" thick.
Whisk the flour and baking powder together..
In a large bowl whisk the eggs, sugar, and
salt together until the eggs are pale. Whisk
in the vanilla, followed by the milk and
melted butter. Turn the flour into the bowl
and stir until the batter is smooth. Add the
apples and gently fold the apples into the
batter with a spatula, turning until each
slice is coated in batter. Scrape the batter
into the pan and smooth the top as evenly as
you can--it will be bumpy.
Place on a rack in the center of the oven and
bake 40 to 50 min until golden brown and
puffed and a knife inserted into the center
comes out clean. Transfer the pan to a cooling
rack and allow to cool for at least 15 min.
Using a long knife, cut the cake into 8 squares
(or as many rectangles as you'd like) in the
pan (being careful not to damage the pan), or
unmold the cake onto a rack, flip it onto a
plate and cut into squares. Dust with
confectioners' sugar before serving if desired.
You can add a couple of Tb of dark rum, Calvados,
applejack or Armagnac or a drop of almond extract
to the batter. If you have an orange or a lemon
handy, you can grate the zest over the sugar and
rub the ingredients together until fragrant. You
can also change the fruit. Pears are perfect and
a combination of apples and pears even better.
Or make the cake with 2 firm mangoes--the texture
will be different, but still good - or very thinly
sliced quince. Finally, if you want to make this
look a little dressier, you can warm some apple
jelly in a microwave and spread a thin layer of
it over the top with a pastry brush.
May be served warm, room temperature, or cool,
plain or with whippex cream, ice cream, or just
about anything.
after Dorie Greenspan, Baking Chez Moi
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