Dan Logcher > wrote:
> DC. wrote:
>
> > Hi Dan,
> >
> > I see we're back to our DaoMiu/pea shoots discussion again. I don't
> > know about the States but over here in the UK/London, it's also more
> > expensive than other Chinese veg. done the same way (Yao choi style).
> > The only reason i can give is that it's a seasonal veg. & restaurants
> > will charge more for it simply based on that. If you're familiar with
> > Cantonese dining in restaurants, you'll know that when it comes to
> > ordering veg. etc.
>
> Sorry to bring this back up.. but I hadn't look at the price for the
> shoots in the market, literally around the corner from the stall. The
> food stalls get their goods from the market.. just wondering how they
> justify the $7 to cook increase over the market's price.
>
> > If i were you, i'd set up a simple wok burner on the end of the stall
> > or outside the restaurant & fry up veg. on the spot, charge $9-$10 : )
>
> I know! I'd make almost enough to pay the fines for serving food without
> a license. Heh heh.

Color me stupid, but it seems to me that 2.4 X the cost of the main
ingredient isn't excessive, even for a food stall in Boston (?). °~/

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