The Official Newsletter Of The Frank Davis WebSite!
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The Official Newsletter Of The Frank Davis WebSite! |
| Vol. 5, Edition 4 | February, 1999 |
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Click here to find Frank's Television Recipe Of The Week! New Low Prices For All Seasonings To Stay In Effect! There's an old expression that goes, "If it ain't broke, don't fix it!" Well that's how I'll continue to run the pricing structure on all my products. Late last year, Deep South, the company that bottles all my spices and seasonings, saved me some money on a special spice buy. I immediately lowered all the prices on my products. And since the new prices are working for everybody, they're gonna stay low! Here's the deal! Every one of my Frank Davis' preblended products listed on the website order form are now at 25% off the original price. Initially retailing at $4.00 each, the regular size bottles of seasoning are now being offered to Internet customers for $2.99 each plus S&H. And if you're interested in the larger sizes I've cut the prices on them too! And don't forget--the new products for '99 are on the market now! The Grill-N-Broil, the Chicken Fried Mix, and the Complete Seafood Boil is being shipped out of the mailorder warehouse and on retail shelves. Be sure you stock up on them! You can order directly by credit card using either the form you'll find when you click on the Products And Cookbooks section on the webpage, or by calling my toll free telephone operators 24 hours a day at the Frank Davis Corporate office. That number is 1-800-742-4231. *I know a lot of folks are reluctant to order anything over the Internet because they believe they'll get ripped off! Don't be concerned about that here. If you want to check my credibility, feel free to call WWL-TV Channel 4 in New Orleans. I've been on the staff with the CBS affiliate since 1974 and do five television shows for them every week. Just thought I'd put your mind at ease! -------Chef Frank Special Offer To Retailers The New Orleans Cajun and Creole craze has spread everywhere! No matter where I travel I'm asked about our traditional dishes and coaxed into sharing our classic old recipes. And just about everyone I talk with at lectures, demonstrations, food shows, and cooking classes begs for the formulas for mixing their own authentic New Orleans spices, the kind of spices we as natives here in The Crescent City cook with every day. Can you imagine their surprise when I tell these people I've already preblended these seasonings and put them in a bottle for them to use? Thus is the basis for the phenomenal gourmet mail order business that we enjoy! Because when you tell people that all they need to do is buy their seafood, meat, poultry, and vegetables and simply sprinkle out of the bottle the spices specifically preblended for that particular food--by a bonafide New Orleans chef!--you've got a brand new customer who is going to buy from you over and over again! And the reason is simple! As a culinary professional I've found out over the years that the problem most cooks have with becoming "good cooks" is that can cook. . .they just can't season what they cook! They take a great prime rib, fail to rub it down with the appropriate seasonings that accentuate the flavor of prime rib, and end up with a blah, bland hunk of tasteless meat! And the story is the same for seafoods and vegetables and starches and desserts--'cuz if you don't know how to season foods properly--if you don't know when to add basil or sage or oregano or thyme or cardamon or paprika or dill or, worse yet, how much to add!--your food will never ever have that succulent, mouth-watering taste you always rave about when a master chef cooks it! So I said to myself one day, "Hey, if that's the problem, I can solve that! I'll blend all their seasonings for them. . .and put them into separate bottles, each one specially labeled for the food they're gonna cook! Then all they have to do is buy the food item--beef, pork, chicken, broccoli, whatever--and sprinkle the seasoning that I've already preblended for that particular food right out of the bottle! It'll come out perfect every time, almost as if they'd been born in the French Quarter!" See, the problem with all purpose seasonings is that they make everything taste the same. And what makes New Orleans cusine so acclaimed is the succulence provided by the right touch of the right seasoning! That touch is what I've put into these bottles I've packaged! It's the only thing the home cook really needs to begin turning out magnificent meals right away--no special mastery necessary. It's even what restaurant cooks, especially restaurant owners and sous chefs who can't always be in their kitchens all the time but who must standardize their recipes to insure quality control and consistency every day, are using day in and day out. So if you own a retail outlet which caters to connoisseurs of good food and specializes only in high-quality gourmet products, I invite you to stock my preblended "Strictly N'Awlins" spices in your store. I promise you won't find a better-tasting or more authentic seasoning anywhere! And, because you will become their direct link with New Orleans, your customers will love you for it! Call 1-800-742-4231 and we'll give you all the details and particulars about how to order right away! 3 New Products Available Now!!! New! New! New! New! After a lengthy design and marketing campaign, the three new Frank Davis gourmet product additions, Granulated Complete Seafood Boil, Chicken-Fried Mix, and Grill-N-Broil, are finally out of the blending machines and ready for wholesale and retail distribution. This now brings to 14 the total number of preblended spices which make up the complete line of Frank Davis products. You can place your Internet and telephone orders for these new items right away! Just in case you want to know product description one more time, here it is! Granular Complete Seafood Boil is Frank's '99 remanufactured version of the old Strictly N'Awlins standard liquid crab boil. The new product, however, is in dry form, totally complete, and seasoned to perfection with all the ingredients necessary to boil shrimp, crabs, crawfish, lobsters, corn, potatoes, sausage and anything else in authentic Cajun/Creole style. All you need to produce outstanding boiled seafood is this product, a sack or hamper of your favorite seafood, and a pot full of water. T'aint nuthin' better nowhere! The product comes in both 16 oz. size as well as a 4-pound jar. Chicken Fried Mix is the only coating you will ever need for chicken-fried steaks, chicken-fried chicken, chicken-fried eggplant and just about everything else you want to turn out golden-brown, crunchy, and crispy. It's a purely New Orleans blend of high-quality, all-purpose flour perfectly seasoned and balanced to give you the ideal coating on chicken filets, cube steaks, okra, eggplant, calamari, French fries, calfs liver, soft-shell crabs, scallops, you name it! Fry all your seafood in Frank Davis Fish Fry... but be sure you fry everything else in "Frank Davis Chicken-Fried Mix." The product is now available in both a 9 oz. bottle as well as a 6 pound institutional gallon. Grill-N-Broil is the spice mixture that actually creates the special "gourmet flavor" that you've been looking for in everything that goes on top the grill, in the barbecue pit, or under the broiler. The subtle but well-defined taste-enhanced mix accentuates steaks, pork, ribs, brisket, chops, fish, chicken legs, turkey breasts, burgers, roasts and more. Never again will you ever have to wonder if the food you fix is anything less than perfectly seasoned! Just sprinkle on Grill-N-Broil and let it cook! Frank has put all the seasoning you'll ever need into the bottle for you! Grill-N-Broil is packaged in a 7 oz. shaker bottle. To Order Autographed Cookbooks... The Frank Davis Seafood Notebook, Frank Davis Cooks Naturally N'Awlins, or Frank Davis Cooks Cajun, Creole and Crescent City can be personally inscribed by the author, labeled as autographed, and shipped to you. Check the Products and Cookbooks section of the webpage for a description of each book. Simply call 1-800-742-4231, tell the operators which book or books you want, how and to whom you want them autographed and inscribed, and where you want them sent. All you need is a Visa or Mastercard. Call 1-800-742-4231! Frank's Cooking Video Still Available The production company still has a number of Frank Davis In The Kitchen At Christmas videotapes available. Originally offered at $19.95, the special After-Christmas price is $12.00 + $3.50 S&H. The tape features Chef Frank cooking Old New Orleans Onion Soup, Double Baked Ducks with Honey Amaretto Glaze, N'Awlins Famous Oyster Dressing, Broccoli Cheese AuGratin, Pan Sauteed Carrots Au Naturale, and Frozen Cherry Pecan Mousse. In addition to the VHS videotape, which includes a special how-to segment at the end of the presentation, wrapped with the cassette is a printed 8-page companion recipe cookbook highlighting the dishes showcased on the video. It makes the presentation easy to follow and on each page there is a handy hint from Frank himself, designed to make the dishes simple to fix. Order now! Price: $12.00 + $3.50 S&H. 1-800-742-4231.
Frank's Heart Healthy Low-Fat, Low-Salt, Low Cholesterol Basics *On a heart-healthy program, remember that 200 milligrams of cholesterol is your entire allowance for the whole day. *On a heart-healthy program, remember that if you really want to stay "low sodium," you need to base your average intake on about 400 milligrams. Unfortunately, most of us eat way over 2000! *On a heart-healthy program, remember that 4 teaspoons of margarine is acceptable in a day's time. But I gotta tell you that 4 teaspoons is practically nothing! * On a hearty-healthy program, you can trim the fat out of meat by buying lean cuts such as top round, round tip, sirloin, or tenderloin. If you go out to eat steak, choose the leanest cut--the filet mignon (but ask them not to wrap it in bacon). Whenever possible, choose B-B-Q, broiled, or oven roasted meats. And to tenderize usually tough cuts, stew the meat, then chill it to cake the fat on top, and lift off the fat-cap before reheating it. *If you're trying to stay on the new SugarBusters program, remember to avoid white rice, white pasta, baked potatoes, carrots, beets, corn, bananas, raisins, popcorn, cornbread, cantaloupes, and watermelon. These are the no-no foods. Forget you ever heard of them! Start Your Own Business--Sell Frank Davis Would you like a unique opportunity to start your own retail food products business? You can start right away by distributing Frank's gourmet seasonings. Either market individually right from your home, in your store, or through your mail order catalogue, or sell directly as fund-raisers for your local scout, little league, or church group. Details available by calling toll free 1-800-742-4231.
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