Text 11383, 110 rader
Skriven 2007-02-05 18:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: smorgasbord 9
=====================
 ML> I dunno, 301 is a pretty busy street. Carol's boss commutes up
 ML> from the Waldorf area, and I thought it took nearly an hour.
 DS> Wonder if he has ever been there -- and could give a secondary
 DS> report to us via Carol?

He's a she. And she doesn't eat anything but the worst computer
geek food - if there were such a thing as good computer geek food,
she would turn her nose up at it. Though now a senior vice
president, her taste buds never grew up.

 ML> Yeah, but most of the clientele eats a pound or two of fried
 ML> food, overdone roast beast, and macaroni and cheese, and the
 ML> buffet makes a bundle off them, even if they eat 3 or 4 platefuls;
 DS> The article did not even mention if they had those things

As well it might not. I think you have been spoiled by reports
such as those of the Daves and myself, who will discuss not only
the wonderful finds but the terrible failures as well, and, if
we can do so within 100 lines, the in between as well.

 ML> I'd guess that the place came close to breaking even on this
 ML> guy, as it does with me, so no need to feel guilty about it.
 DS> I would never have any pangs of guilt:-}}   Perhaps some other pangs
 DS> as a result of over stuffed Dale, but not guilt.

[grins] I've generally tried to be a good boy at these places
and pick and choose. I get only a little taste of the things
that I know will be horrid. And little or no rice.

 DS> I don't recall seeing raw oysters at an AYCE before
 ML> Raw ones are rare on AYCEs. Cherrystones or littlenecks
 DS> And that was the thing that made the article interesting.   I
 DS> suppose that there are good raw oysters, fair raw oysters and bad raw
 DS> oysters. That guy seemed pleased so they must have been moderately
 DS> decent. 

Decent to the tone of three dozen, yeah. And he lived long enough
to do the report, so they probably weren't poisoned.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> I see them seldom, and so tend to forget.  When we go to the Panda
 DS> buffet, they often have the snow crab clusters there -- but I tend
 DS> to ignore them.   I go for the large variety of decent Chinese
 DS> dishes available.

There are good buffets and bad buffets. Yours, as I have
agreed with you, is a relatively good buffet.

Speaking of which, Carol and I made a trip, did I tell you,
to the non-vegetarian buffet opposite Mango Grove? She wanted
to see her old buddies and their kids, and I think the choice
was to accommodate the husband, who likes all vegetables about
as well as I like zucchini. It was very mediocre.

 DS> I do tend to avoid the squid dishes though.  Unlike the fried squid
 DS> from our favored Italian restaurant, the squid served on the steam
 DS> tables is pretty chewy.

Chewy is not a bad thing. Chinese like texture.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Squiddles
 Categories: Fish, Australian
      Yield: 4 Servings

    250 g  Squid rings, thin, young
    300 g  Egg noodles cooked
           -and drained
      2 tb Fresh coriander
           -freshly chopped
    1/2 ts Ground coriander
    1/2 ts Ground ginger
      1 tb Chopped spring onion
           -or chives
    100 g  Mushrooms (sliced)
    1/4 ts Pepper
      2 tb Extra Virgin olive oil
      3 tb Cream (optional)
    1/4 ts Nutmeg (optional)
           Salt to taste

  Pour 1 Tbsp of olive oil in a pan then add the chopped spring onions
  or chives and cook for a couple of minutes.  Add the spices, then the
  mushrooms, cooking for a further minute or two.
  (Add more oil if mixture is too dry).

  Once cooked, remove from the pan and set aside. Add remaining oil to
  the pan, turn up the heat and place in the squid rings and cook for
  only two minutes. Do not overcook.

  Remove the squid from the pan. Add the mushroom and spice mixture
  back to the pan, followed by the cooked noodles and toss to warm
  through. Add the squid, with the coriander or parsley, pepper and
  nutmeg (optional). Stir through a little cream (optional).

  Serve with a garden salad.

  Wine ...  Sauvignon Blanc

  1997 Australian Broadcasting Corporation

  Typed by Glen Jamieson February 2000

MMMMM

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