Subj : Re: A COOKING echo poll
To : Dave Drum
From : Sean Dennis
Date : Wed Aug 17 2022 12:18:08
-=> Dave Drum wrote to Sean Dennis <=-
DD> I do the themes in my "bulk" postings .... individual posts get
DD> individual "Burtonised" recipes. Diff'rent strokes and all that.
I'm just lazy. <G>
DD> He replied, "She's a gem. And believe me, I've tried but decent
DD> waitstaff is hard to find." Then he told me she gets min. wage - unlike
DD> most in that field who get U$4.35/hr (in Illinois) and must depend on
DD> tips to get up to minimum wage (currenly U$12/hour in Illinois).
Here in Tennessee, state law requires that if on any shift if a
waitperson does not make the equivalent to $7.35/hr with wages and tips,
the employer must make up the difference. That's still a pittance for
the amount of work that a good waitperson has to go through every shift.
Like you, I tend to give cash right into the waitperson's hand for a
tip. I do not believe in tipsharing...that job is one where you can
weed out the lazy and indifferent very quickly.
As some might know, I go to my local Sam's Club cafe a lot with my
parents as it's the cheapest place to eat in town (an all-beef hot dog
with a 32 oz.soda for $1.80 plus tax). We know some of the cafe staff
now and the manager says that they are continually short-staffed even
though they pay $13 an hour. They literally cannot get anyone to work
there. It's sad. I have my own beliefs about why they cannot find
people to work but that's for another place at another time.
More grits:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grillades and Grits
Categories: None
Yield: 8 Servings
8 Thinly pounded veal
-escallopes; about 3 ounces
-each
1/2 c (1 stick) butter
1/2 c Olive oil
1/2 c Onion; finely chopped
1/2 c Green onions; finely chopped
3 Cloves garlic; minced
1 1/2 c Bell pepper; finely chopped
1/2 c Celery; finely chopped
1 Bay leaf
1 1/2 ts Italian seasoning blend
4 Ripe tomatoes; diced
1 tb Worcestershire sauce
2 tb Tomato paste
1 qt Beef stock
2 tb Cornstarch
1/4 c Cool water
2 tb Fresh parsley; chopped
Salt and freshly ground
-black pepper to taste
Cooked grits
One of the classic (and most delicious) New Orleans breakfasts.
Season veal escallopes on each side with salt and pepper. Heat butter
in a large skillet and saute the veal until it is lightly browned,
about 3 minutes per side. Transfer cooked meat to a platter and hold
in a warm oven whilie prepping the sauce.
Heat olive oil in a large saucepan. Saute the onion, green onion,
bell pepper, garlic and celery until tender. Stir in bayleaf and
Italian seasoning, and add the tomatoes, tomato paste and
Worcestershire sauce.
When the mixture is well-blended, stir in the stock and cook for 5
minutes, stirring freqently. Make a slurry with the cornstarch and
water, and stir it into the sauce to thicken it. Add the parsley.
Season with salt and pepper to taste, and cook over medium heat until
reduced by 1/4. Remove the bay leaf.
Spoon the sauce onto warm plates, and center a veal escallop on each.
Place grits on the side of the meat, ladle additional sauce over the
grits and meat. Garnish with parsley and a few capers. Serves 8.
Posted to recipelu-digest Volume 01 Number 407 by molony
<
[email protected]> on Dec 27, 1997
MMMMM
-- Sean
... Borrow a few lines = Plagiarism. Steal *volumes* = Research.
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