Has JB taken the low road re: food & drink??

[LIPH]

Actually, I don't agree with Larry much,

You'll come around eventually.

[popcornjack]

I like the beer a lot. but here in CT it's $8.50 a 6-pack. To me that seems a little high for the product.
Will I still buy some ofcourse but again for the money I can do better.
Just my frugal 2 cents

It made it to Connecticut? I have to try it, just to know for myself. Granted, I'm just as comfortable drinking a Bud as I am a Samuel Smith Winter Welcome, so my beer palate runs the course

And as for a point brought up in the original post for this thread, if JB wanted to go to a high end tequila, there way WAY better tequilas then Cabo Wabo to emulate. My theory (and we all have one) is that they are made to be mixed, just like all the flavored rums that are out there.

[TropicalTroubador]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

As a mixing tequila, I don't have anything against Margaritaville, but I wouldn't serve it for sipping.

The M'ville in Key West was selling a private-label amber a few years back that was halfway decent. Too bad they didn't go with that one.

[popcornjack]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

As a mixing tequila, I don't have anything against Margaritaville, but I wouldn't serve it for sipping.

The M'ville in Key West was selling a private-label amber a few years back that was halfway decent. Too bad they didn't go with that one.

Not to nitpick, but isn't Red Hook still an AB product? I know it started off on it's own but got swallowed up a few years ago. Heard recently they might be getting spun off again, but nothing definite.

And no, sipping those tequilas is the last thing I would do. The closest would be to chill the hell out of 'em and shoot 'em.

[RinglingRingling]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

As a mixing tequila, I don't have anything against Margaritaville, but I wouldn't serve it for sipping.

The M'ville in Key West was selling a private-label amber a few years back that was halfway decent. Too bad they didn't go with that one.

I thought the Private Label they were serving in KW was a local product. Ramping production of that up would probably require licensing and all that.. and then turning it over to one of the big three to mess up.

[rdots1]

Maybe he has people who make the calls but I'd bet he tells them how much he wants to charge for each performance. That's his decision, not the "people" he pays. I'd also bet he knows exactly how much he gets paid, maybe not down to the penny but at least to the dollar. He didn't get to where he is, as both a musician and a businessman, by not knowing details like that.

I agree that he wouldn't have gotten to where he is without knowing those details. Like I said, however, at this stage in his career/life I don't think he's as involved as he used to be. I find it very difficult to believe that he says I want $X or I won't play. Remember, he is a corporation. I'm sure he has a budget and a profit plan which is executed by his employers. I find it even more difficult to believe that he personally authorizes every business decision, i.e. Margaritaville Shrimp or Tequila. Do you really think that he is the person who starts litigation against a local shack because it is named "Uncle Bill's Margaritaville" and is only frequented by people within a 20 mile radius? He has stated that he has been lucky enough to be surrounded by good, hard-working people. I'm sure he does know how much he is paid for everything, but that's after the fact. Contracts are negotiated and fulfilled. Then, at some point, he is informed how much he made at each event. Maybe I'm naive, but I can't picture him saying set up the concert schedule and make sure I'm paid $X for each event.

To clarify my main point: He becomes involved when he needs to. Back to the end of my original post - RM is a perfect example. He probably said that we have the technology to do this, so let's give it a try. At some point, probably years after it's inception, someone in his organization asked, "How can we charge people and make some money?" Then he steps in and says, "No. I like the way it's working as is."

I think Jones Beach would be another example. I've never been there - I will be there the next time he is - but from what I've heard it's a smaller venue, so, his "people" wouldn't consider it. That's when he steps in and says we gotta play Jone Beach this year.

I'm not going to proofread this, I'll let you guys do that and I'll find my mistakes from your posts.

[Tropic_Al]

Jimmy Buffett....


Marketing Genius

[AlbatrossFlyer]

the cold hard fact is parrotheads are more NASCAR than chardonnay and brie

[ragtopW]

OK I "did" seafood for quite a few years..
let's see.

Shrimp starts in India,Thailand or Mexico.. to name a few places.
Processed,Shelled,deveined and frozen (and probably run under a "bath"
of tripoly something or other)
container for transit.
stopped at customs
still on container
goes to cold storage or
travels across US for "processing"
goes to cold storage.
sits on dock waiting
to be thawed (this in and of it self is a very fun process)
in the thawing process you have a choice. the shrimp sits on trays
and "air" thaws. (not good the flesh drys out)
OR.. it is placed on a belt and force thawed. (water is run over the frozen blocks) think car wash. and the temp. of the water depends
on how fast they need the shrimp.
OR.. oh how I miss this..
the shrimp is placed in huge tubs. full of water and air is blown to
help the process.. again the temp. of the water depends on how quick
the shrimp is needed.. and scooped out by hand.. and NOW
the shrimp is placed in a food tub and rolled to
the "tumbler" a vacum pack process where the "flavor" is added
(think Concrete mixer)
NOW another tub rolled across the floor to be.
Battered,breaded and fried then frozen and packed.
OR just frozen and packed..
to the tune of 50-100 thousand pounds a day..
now it goes back into cold storage
and sent out to.. us.


now you want quality??? sorry not gonna happen..
and I will tell you when the Head parrot makes a stop by
to see the process. They are shown the process and walked through
the plant in less then 15 minutes. no chance to fully understand
what His name is going on.

also with mass production, the goal is not to offend

[sonofabeach]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

Sam Adams is possibly the worst beer I've ever had.
Of course this is just my opinion and we all have them.

[ragtopW]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

Sam Adams is possibly the worst beer I've ever had.
Of course this is just my opinion and we all have them.

Well now.. Worst is kind of relative.. but it is on the list..

[magnus & Mr Moon]

OK I "did" seafood for quite a few years..
let's see.

Shrimp starts in India,Thailand or Mexico.. to name a few places.
Processed,Shelled,deveined and frozen (and probably run under a "bath"
of tripoly something or other)
container for transit.
stopped at customs
still on container
goes to cold storage or
travels across US for "processing"
goes to cold storage.
sits on dock waiting
to be thawed (this in and of it self is a very fun process)
in the thawing process you have a choice. the shrimp sits on trays
and "air" thaws. (not good the flesh drys out)
OR.. it is placed on a belt and force thawed. (water is run over the frozen blocks) think car wash. and the temp. of the water depends
on how fast they need the shrimp.
OR.. oh how I miss this..
the shrimp is placed in huge tubs. full of water and air is blown to
help the process.. again the temp. of the water depends on how quick
the shrimp is needed.. and scooped out by hand.. and NOW
the shrimp is placed in a food tub and rolled to
the "tumbler" a vacum pack process where the "flavor" is added
(think Concrete mixer)
NOW another tub rolled across the floor to be.
Battered,breaded and fried then frozen and packed.
OR just frozen and packed..
to the tune of 50-100 thousand pounds a day..
now it goes back into cold storage
and sent out to.. us.


now you want quality??? sorry not gonna happen..
and I will tell you when the Head parrot makes a stop by
to see the process. They are shown the process and walked through
the plant in less then 15 minutes. no chance to fully understand
what His name is going on.

also with mass production, the goal is not to offend

isn't there a step for adding 300% of the daily allocation of salt or was that just me thinking that processed shrimps have way tooo much salt?


or is a "bath" of tripoly that fancy Idaho-speak for salt? Or maybe "flavor" = salt? A little slow here.

[ragtopW]

OK I "did" seafood for quite a few years..
let's see.

Shrimp starts in India,Thailand or Mexico.. to name a few places.
Processed,Shelled,deveined and frozen (and probably run under a "bath"
of tripoly something or other)
container for transit.
stopped at customs
still on container
goes to cold storage or
travels across US for "processing"
goes to cold storage.
sits on dock waiting
to be thawed (this in and of it self is a very fun process)
in the thawing process you have a choice. the shrimp sits on trays
and "air" thaws. (not good the flesh drys out)
OR.. it is placed on a belt and force thawed. (water is run over the frozen blocks) think car wash. and the temp. of the water depends
on how fast they need the shrimp.
OR.. oh how I miss this..
the shrimp is placed in huge tubs. full of water and air is blown to
help the process.. again the temp. of the water depends on how quick
the shrimp is needed.. and scooped out by hand.. and NOW
the shrimp is placed in a food tub and rolled to
the "tumbler" a vacum pack process where the "flavor" is added
(think Concrete mixer)
NOW another tub rolled across the floor to be.
Battered,breaded and fried then frozen and packed.
OR just frozen and packed..
to the tune of 50-100 thousand pounds a day..
now it goes back into cold storage
and sent out to.. us.


now you want quality??? sorry not gonna happen..
and I will tell you when the Head parrot makes a stop by
to see the process. They are shown the process and walked through
the plant in less then 15 minutes. no chance to fully understand
what His name is going on.

also with mass production, the goal is not to offend

isn't there a step for adding 300% of the daily allocation of salt or was that just me thinking that processed shrimps have way tooo much salt?


or is a "bath" of tripoly that fancy Idaho-speak for salt? Or maybe "flavor" = salt? A little slow here.

both the Tripoly process and the "flavor" process involve salt.
and.. in some cases the water frozen around the shrimp
when it is first processed and frozen (it forms a block shape with the water
used as a barrier against freezer burn) anyway sometimes that water has salt in it..

and don't forget both the batter and the breading have salt..


I was living in California then

[magnus & Mr Moon]

isn't there a step for adding 300% of the daily allocation of salt or was that just me thinking that processed shrimps have way tooo much salt?


or is a "bath" of tripoly that fancy Idaho-speak for salt? Or maybe "flavor" = salt? A little slow here.

both the Tripoly process and the "flavor" process involve salt.
and.. in some cases the water frozen around the shrimp
when it is first processed and frozen (it forms a block shape with the water
used as a barrier against freezer burn) anyway sometimes that water has salt in it..

and don't forget both the batter and the breading have salt..


I was living in California then

Gottcha. You Boise Boys (california chaps?) are smart - thanks for the education....tripoly, "flavor", barrier water, batter, breading - maybe I need to change salt content to 500%.

Not a fan of MV shrimp (obviously). Land Shark, well, I like the plastic logo land shark cups from Tallahassee - but that is as far as I will go.

JB tho - Love the man for his music, entertainment and business genius! Nothing wrong with that picture and can almost give him a few SYKBH at every concert for the business genius reason alone. Although - so glad wdwgdas has been dropped "for the entire first leg of the tour". Dare we hope for the entire tour?

[Sidew13]

the cold hard fact is parrotheads are more NASCAR than chardonnay and brie

And just like in NASCAR, if Buffett puts his name on it 95-99% of Parrotheads WILL buy it atleast once

[RinglingRingling]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

Sam Adams is possibly the worst beer I've ever had.
Of course this is just my opinion and we all have them.

the lager? yeah.

the black lager, the cream stout, and the ale? not so much

[sonofabeach]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

Sam Adams is possibly the worst beer I've ever had.
Of course this is just my opinion and we all have them.

the lager? yeah.

the black lager, the cream stout, and the ale? not so much

I'm not sure what kind it was. Honeynut or some wierd thing like that.

[rednekkPH]

. I can get a pint of Sam Adams for $7 in NYC

I can buy 3 pints of Sam Adams for $7 here, and still leave a buck tip.

[RinglingRingling]

When I can get Sam Adams, Red Hook, or similar quality beers for $5.99 on sale, what do I need with relabeled Bud Light for $8.50?

Sam Adams is possibly the worst beer I've ever had.
Of course this is just my opinion and we all have them.

the lager? yeah.

the black lager, the cream stout, and the ale? not so much

I'm not sure what kind it was. Honeynut or some wierd thing like that.

maybe the honey porter. But, if you get the chance, try the black lager and the Boston ale. It might change your mind, or at least even out the assessment?

[Indiana Jolly Mon]

the cold hard fact is parrotheads are more NASCAR than chardonnay and brie

And just like in NASCAR, if Buffett puts his name on it 95-99% of Parrotheads WILL buy it atleast once

Okay, you can insult JB, his music, his products etc., but when you start comparing parrotheads to nascar fans, thats when I draw the line!

Hey look Jethro, Dale Jr. just made ANOTHER left turn, YEE HAW!!