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Post by Wes Gear on Oct 17, 2010 20:08:38 GMT 10
i'm special........he let's me me call him 'chut'
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Post by concrete on Oct 18, 2010 0:08:11 GMT 10
i'm special........he let's me me call him 'chut' Actually. 'Chunt' sounds better. Slith. Cheers. But I'm more of a hobbiest planning for a lottery win. In my years, I've cooked in, served in and ran restaraunts. Being able to cook is the easy bit. For now. I'm quite happy cooking for friends (as long as they bring the booze). But, I do have a few ideas.
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Post by Wes Gear on Oct 18, 2010 6:50:59 GMT 10
i'd love to own restaurant/bar. problem is we have so many of them scattered along the coast that you'd really need a very strong concept that would set you apart. the danger there is that you could very easily become too gimmicky and die fast. i probably could get the backing along with my own money to do it..........i could also lose all that money before being open an entire year.
chunt i didn't know you had working experience in restaurants. that would give you an edge. me? i have no clue as to how one is ran outside of gleamed info from shows like "kitchen nightmares".
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Post by theshee on Oct 18, 2010 6:57:17 GMT 10
Tell you something, I'm impressed how many of you guys can actually cook, really. I’m not being offensive either.
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Post by timtebow on Oct 18, 2010 7:06:40 GMT 10
No doubt. Years ago some friends and I got hooked on shrimp skewers. Thought we could sell them for about 10 bucks a pop.
Each skewer has 4 to 5 big shrimp on it.
Prep: Peal / de-vein. Soak in fresh minced garlic and butter (the butter will get sticky) in the fridge.
Let marinade for 24 hours, then wrap each individual shrimp in bacon.
Put on a skewer and alternate, bell pepper and pineapple.
When you throw on the grill, they will FLAME UP!!!! So you have to be on guard.
Serve with fresh pineapple and garlic cheese grits. HOLY GOD!!!!!
But - screw all the side items and just production line those shrimp and sell them out of a shack.
Anyway, that was our thinking years ago.
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Post by slith on Oct 18, 2010 7:21:12 GMT 10
Tell you something, I'm impressed how many of you guys can actually cook, really. I’m not being offensive either. I find it impressive too shee. These blokes have skill and the recipes they have put out here are awesome!
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Post by concrete on Oct 18, 2010 21:10:07 GMT 10
i'd love to own restaurant/bar. problem is we have so many of them scattered along the coast that you'd really need a very strong concept that would set you apart. I disagree. People are fucking tired of 'themes and new concepts'. Keep it simple and don't change. Tasters will always try something new. But, diners will always go back. One of my favourites. Is a place called La Genova (north audly st.). A nice little italian place, right near the soon to be defunct american embassy. Anyway. Keep it simple and constant.
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Post by Wes Gear on Oct 18, 2010 21:24:11 GMT 10
i'd love to own restaurant/bar. problem is we have so many of them scattered along the coast that you'd really need a very strong concept that would set you apart. I disagree. People are fucking tired of 'themes and new concepts'. Keep it simple and don't change. Tasters will always try something new. But, diners will always go back. One of my favourites. Is a place called La Genova (north audly st.). A nice little italian place, right near the soon to be defunct american embassy. Anyway. Keep it simple and constant. that would be fine for a diner but for a restaurant and bar you would need something different to get people in the door. you'd have to understand our nightlife and seafood cuisine to get the full picture.
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Post by concrete on Oct 18, 2010 22:03:59 GMT 10
I disagree. People are fucking tired of 'themes and new concepts'. Keep it simple and don't change. Tasters will always try something new. But, diners will always go back. One of my favourites. Is a place called La Genova (north audly st.). A nice little italian place, right near the soon to be defunct american embassy. Anyway. Keep it simple and constant. that would be fine for a diner but for a restaurant and bar you would need something different to get people in the door. you'd have to understand our nightlife and seafood cuisine to get the full picture. Hmm... Coon huntin, moonshine and shotguns after a meal of tickled catfish and oily shrimp. HA!!!! Seriously though. I do understand. You do need a little local knowledge for anything to work. Thats the problem with franchises vs. independants. The franchises can subsidise failing places. While the independants are purely on thier own.
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Post by Wes Gear on Oct 18, 2010 22:35:12 GMT 10
how do you tickle a catfish? if you say very carefully i'm banning you!
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