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wrote:

> 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 (?). °~/

I'm sure they get the shoots for less than what the market sells them
for retail. So it is probably a high profit margin. It probably costs
them $4 for the shoots, 3X cost.

--
Dan