主题:“三进三同”——启动内需、摆脱美元经济殖民的妙招 -- 酱油群众
当然不是我们工薪吃得起的。
一份8OZ牛扒,300美刀以上,这样的STEAK HOUSE美国还是不少的。而且这还没有算头盘,酒,甜品等。
这种顶级牛扒馆的生存,没有问题,主要客源,不是罗姆尼或者川普,而是美国各大公司的买手。以美国本地进口商的体量,一进口就是上百万美元的单子(这还不算沃尔玛之类太拉风的),让你供应商请吃一顿,算看得起你。一般买手来两个人(美国大公司对于职员单独在公司外会见供应商,规定还是很严格的),加上供货商,3个人吃掉1600,常规水准。
Dry Aging是个技术活,总厨亲管,神户牛肉在各个不同的冷柜里搬来般去。不过最后完成的生肉,按我们的常识说,确实有一点“腐败”了。
其实你一定要搞清楚,公司的利益,跟公司职员的利益,是有同有异的。奥八就是美国号公司的买手,胡总就是中国号公司的卖手。
所以如果请奥八吃牛扒,而换来价格增长,还款提前,还是值得的。奥八爱吃的牛扒是什么?连任嘛。
A few hours by bullet train to the west of Tokyo, the Kobe Renga-tei Steak Restaurant in the city of Kobe covers its Wagyu with a fine Japanese paper before cooking on a copper and iron grill. "This is how professional sumo wrestlers cooked wild boar meat around 200 years ago in the Edo period," proclaims the restaurant's Web site, adding, "All of our chefs are women. This provides for an especially warm and cozy atmosphere." Accompanied by Scottish salmon, seasoned salad and including dessert, the "Select Special Filet Course" goes for a warm and cozy 24,000 Yen ($206).
Outside of Japan, cattle with Wagyu genetics (sometimes crossbred with domestic strains like American Black Angus) are now raised in the U.S. and Australia. Wagyu production outside of Japan increased during the 2001 to 2005 U.S. ban on imports of Japanese beef and has continued to gain in popularity since. Chris Albrecht, Chef de Cuisine at New York's Craftsteak, recently served up an entire Wagyu "103" rib eye (meaning it had very long rib bones and all of the meat attached, including shortribs) to a large private party for $2,800, a gross price that puts it at the top of our list.
- 相关回复 上下关系8
压缩 10 层
🙂确实,中国的西点都是改良的 4 GPRS 字160 2012-06-04 18:46:53
🙂西点深不可测 5 本嘉明 字451 2012-06-02 00:41:15
🙂500美元的牛排馆,这得多高级啊? 10 ifuleu 字397 2012-06-03 03:48:25
🙂你说的也有道理
🙂你这就是抬杠了,根本远离了美食了嘛 5 ifuleu 字247 2012-06-03 11:14:30
🙂倒不能这么说 1 本嘉明 字864 2012-06-03 21:45:55
🙂酒和肉,两码事 9 ifuleu 字650 2012-06-04 11:46:05
🙂现在日本招待贵宾习惯用 2 葡萄 字0 2012-06-04 23:28:05