Stan Horwitz wrote:

>In article >,
> "Alec D. Plotkin" > wrote:
>
>
>
>>Does anyone have any easy recipes for Barramundi? I have about one pound
>>of filets. Our supermarkets are featuring this fish.
>>
>>
>
>I have no idea what Barramundi is, but I am a Philadelphia, born and
>raised. Actually, I live in a suburban community now, but I work in
>Philly. If you have any questions about Philly, feel free to email me.
>
>
Oh dear, that reminds me of a tall tale but true.

About twenty years ago the Albert Park Hotel was bought by an American
financed consortium and thoroughly done up.I mean, they spent millions.
Part of the deal involved importing American floor staff to show the
locals how to do things American style. I remember they had this
absolutely gorgeous black guy who seemed to be guarding the door
(totally unnecessary in boringly respectable Albert Park). They didn't
do the usual thing of balancing three plates on one arm and two on the
other - food emerged from the kitchen on round trays carried at shoulder
height and then put down on little foldable table thingies before being
served. Fascinating spectacle!

Anyway, one evening we overheard a customer at the next table ask the
(American) waitress where the Barramundi was from - meaning Queensland
or the NT. She replied "Is it a variety or a producer?" True dinks!

Christine