The StinkingRose Restaurant
Happy New Year Dien,
I had dinner on the 24th at a restaurant that was 3/4 empty.
9 of 10 restaurants don't have a customer list.
Thus they have no real business.
A couple questions about the StinkingRose Restaurant:
How many tables - how many people does the place seat?
How many different items on the menu?
Do you remember how busy they were when you were there?
How Successful they looked?
I ask because...
In my experience GARLIC LOVERS are what Gary Halbert calls
BETTER THAN A STARVED CROWD.
CRAZED - Passionate - NUTS about Garlic.
P.S. - Plus whoever named the Restaurant is very Smart. Linking two
words that don't belong together is what I call an "NLP Trance SLAP in Print."
I list 100's of them - pulled out of the books of the TOP 50 #1 Best Selling
authors of the past 100 years in my "UGLY COPYWRITING Manual"
AND use them in my Own 61 -100% munnyback- Product Titles.
The Technique is VERY POWERFUL.
As you said, 90% Of Restaurants Are "Strangers" To Their Customers
That's a good point... The vast majority of restaurants I'm familiar with have no way of contacting their customers!
However, here in Melbourne, Australia, there is one "authentic" American-style Diner... The owner, Misty, is originally from Arizona, and is a "transplant" downunder. It's the only place in Melbourne (and maybe in Australia) where you can go to a "real" American-style diner...
Now, when you go to her restaurant (called, you guessed it, "Misty's Diner"), it's always packed. You know why?
She markets on Facebook like crazy... And it works! (This is the way she contacts her customers... As many of them "like" her Facebook page.)
She also has done some other active internet marketing too - on Youtube, Flickr, and also on restaurant "review" websites...
Misty also loves the cable TV show "Man vs. Food" (she told me so herself, as I was eating there one day), and in recent times has organized some eating challenges, kind of like you see on that TV show.
So it may have changed since then.
When I was there, I remember it was a "medium"-sized restaurant, and it was relatively busy. Unfortunately, I don't remember what night of the week I was there. I don't even remember right now what I ordered, except that I remember the garlic ice cream (which as I said, was surprisingly delicious)!
They have quite a few items on the menu... You can see their menu at their website, http://www.thestinkingrose.com .
They have all kinds of meats, seafood, pasta, and even salad with garlic!
I hadn't thought of that...
Hey, your "kangaroo lasagna" is like that... No wonder I loved your post! :)
4 Vegetable Anasazi Bean Recipe
Thanks Gordon for the INVITE to participate in
Your Ancient Indian Bean Recipe book,
I've been cooking This Recipe using Pinto Beans
for years - so all I did was TEST out swapping
the pinto beans for Anasazi Beans.
It came out Great.
Zuchini-Onion-Cauliflower-Bean Bake - 30 minute meal
Big Cast Iron Skillet
One Tablespoon Olive Oil
Spatula (Like used for flipping pan cakes)
2 Zuchini or yellow squash
3 or 4 Medium Yellow Onions
1/2 head of cauliflower
2 cups of Pre-cooked Anasazi Beans
1 tsp Rosemary
1/4 tsp Basil
Your Goal is to have a Mound of Veggies above
the sides of the big skillet.
Assemble ingredients on cutting board
Pour Tablespoon of Olive oil in Iron Skillet
Turn on heat to High
Squash - Quickly cut squash into 1 inch chunks
and toss into pan to brown
Cut up all the squash - turning the pieces
at regular intervals in the pan
Onions - Then start cutting up the onions
into 1 inch chunks - and tossing them into
the pan - Turning them over with the Squash
so they all begin to brown.
Cauliflower - cut a big head in half - save half
in the refrigerator for later.
Chop up half and toss on top of the pan full of
Zuchini Quash and Onions.
You do NOT want to brown the Cauliflower -
so at this point you pour 2 cups or more of
water into the skillet. So you can Clearly see
water btwn the veggie chunks.
Add 1 tsp of Rosemary -
1/4 tsp of Basil
(A few shakes of Hot Pepper Flakes if HEAT is to your taste)
Dump 2 cups of pre-cooked Anasazi Beans
in on top of everything and run the spatula
underneath it all to carefully mix everything up
topsy turvy. (SEE page _______ for Bean cooking Directions)
COOK for 20 Minutes on High. Turning the mixture
every 5 minutes so nothing burns.
Since the Zuchini seems to cook slower
than all other ingredients - We put that
You can also check everything is cooked
and tender BEST by cutting a few chunks
of the Zuchini up with your spatula.
If in 20 minutes the squash is tender - so is everything else.
IF I'm in a hurry - I spoon a huge pile of these
Veggies onto a plate and eat with a fork or spoon.
Usually I've cooked too much for one meal. So
I put the rest into a refrigerator dish for later.
BUT If I'm Cooking this for Company or to take
to a dinner party. I color things up a bit by using
both Yellow and Green Squash.
Good News. Since everything in this recipe is mostly
water - you can eat until you feel STUFFED and not
gain a single ounce of wgt!
Good job Glenn...close to an original recipe...
he Anasazi peoples were known to grow squash, maize, beans and one can assume some variety of onions...along with yucca (casava) and were hunter/gathers too.
Your recipe sounds delicious, filling, low calorie and a dish very similar to that could have been found in cave homes everywhere...one can easily imagine a good day of hunting and a little venison or rabbit might find it's way into the skillet.
The Anasazi had an amazing kitchen, with ceramic ovens and of course, the open fire too. Of all the ancient ones, they may have been the most advanced in the culinary delights. We know they ground lots of wheat, corn and beans and had the pots to store this in.
The Anasazi appear to have been some of the best fed and certainly one of the healthiest of all peoples and their explosion of population shows they lived long lives too.
Great recipe Glenn, hope to have some more soon.
Gordon - You didn't Tell Me I can PLANT Anastazi Beans!
Just called the company in Arizona and ordered 10 lb bag of Anastazi beans.
Only 12.00 plus s & h.
Not only do these Anastazi Beans cook in 40 minutes
instead of 2 or 3 HOURS - for Pinto beans.
The Miller company s ells them 60 cents a lb CHEAPER than I was paying
in Whole Foods for pinto beans.
YIKES - what a Ripoff.
When I told the lady on the phone we were writing an Anastazi Bean
cookbook that would send them LOTS more buyers.
She was so happy - she told me I can also PLANT these
same beans in my garden.
So UNLIKE most of the seeds we buy from Seed Catalogs - these beans
are Untreated and pristine.
All good signs we're getting MORE Nutrition in our bean
meals than ANY American who eats frozen or canned foods.
Just wanted to SPECIFICALLY Thank you for TELLING me about these
beans and the Colorado Bean co.
I put pinto beans in Everything I cook. Bread, muffins, rolls, jello, rice
pudding, sticky buns, bundt cake, plus all the vegetable meals.
So these New (OLD) beans will save me ooodles of cooking time.
And some loot too. It's the principle of the thing.
Good to know the Bean Middlemen were RIPPING ME OFF - big time.
OH, you can plant them too...
That's a good company.
Anasazi beans are considered to be one of the youngest of the heirloom bean...
They grow great in the southwest without a lot of moisture...these beans are organic, the fields have never been sprayed...about pristine a bean as you can get...and tasty too...
I think our bean cookbook, plus the Anasazi "Original" recipes, will be a big hit...
The Boz, headlight guy, is already laying out a garden to include several rows of beans to go with his 5,000 plus yucca (casava) PLANTS which is one of the most usefull plants that exist...
Anasazi used yucca, to eat tubers, which make great natural shampoo and soap, to make baskets and all things woven...plus ropes...and ate the flowers too...
Gordon Mr. Anasazi Alexander
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