Text 11901, 108 rader
Skriven 2007-02-16 10:03:46 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: OYSTERS ETC.  70216
===========================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> Last Saturday, my mother treated Maryanne and I to supper at
 DS> Royal Buffet in Enfield.  The food is usually excellent there

 DS> The clams were nothing special, and I suspect not as fresh as they
 DS> perhaps could have been.  Matter of fact, I had one that I didn't
 DS> eat (smelled a little like the beach at Lynn, if you get my 
 DS> meaning.)

 DS> The oysters, however, were probably the best I have ever eaten.
 DS> Texture, taste, sweet/brine ratio: they were perfect.  I was so
 DS> impressed by the quality that I mentioned it to our waiter, 
 DS> telling him how good they were.

Did you also mention the "over-the-hill" clam?

 DS> To my surprise, about 15 minutes later he carried to the table a
 DS> serving platter with twelve beautiful oysters (somewhat larger
 DS> than the ones on the ice table) arranged around a small cup of
 DS> cocktail sauce and a decoratively sliced lemon.  "Kitchen open
 DS> these special for you, hope you enjoy."  !!  They were every
 DS> bit as fine as the others, I should add.

Did the waiter recognise you and your party from previous visits?
That sort of complementary dish from the kitchen is a wonderful way of
ensuring that you return!

 DS> = = 

 DS> with the large number of really spectacularly HUGE people
 DS> eating there. (Seriously: I'm skeletal compared to many of
 DS> the diners I saw.)  They were walking away from the buffet
 DS> with massively-piled plates of food, but nothing really
 DS> costly.  Lo mein, meat-and-vegetable stir fry - one woman
 DS> stacked her plate with about 8 slices of pizza!!

 DS> - What is it with plate-pilers anyway?  It's a BUFFET, f'chrissake,
 DS> you can go up as many times as you want!  WHY do they feel
 DS> the need to bring back three pounds of food on their plate??

And more than likely, left a goodly portion of it behind when they
finished.  I hate to see food wasted like that.  There are some
restaurants I have been to in Manila which have the AYCE at a fixed
price, but they have notices pointing out that there was to be no
sharing of a plate - one plate per person, and if there was food left
on the plate, a 50% surcharge would apply.  All very sensible!

 DS> - Snow crab legs are wildly popular.  People were standing by the
 DS> station waiting for more to come out of the kitchen, and when
 DS> it did, they snatched greedily at them to take as much as possible
 DS> before anyone else could have any.  This amused the hell out of
 DS> me, because I find snow crab clusters to be far inferior to whole
 DS> stone crab.  In fact, while herds of pigs oinked and rooted near
 DS> the snow crab, I was virtually alone in helping myself to the 
 DS> stone crabs, which are my favorite kind of spider and completely
 DS> ignored by the other diners.

I'm glad the behaviour of the pigs didn't manage to put you off your
more epicurean selection of goodies.  Possibly the staff were
disgusted by the pigs' behaviour, but had observed your more civilised
eating habits, and decided to show their appreciation.  :)

 DS> - One of the offerings that night was whole poached flounder -
 DS> head and all, poached with lemon and herbs.  It was marvelous,
 DS> but I was one of the first to try it.  The look of revulsion
 DS> from buffet patrons was priceless. 

Poached or grilled flounder is often served in restaurants here, but
always as a complete fish.  A very good fish.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BANANAS IN A BLANKET - TORRONES
 Categories: Desserts, Filipino, Asia-se
      Yield: 16 servings
 
     16    LUMPIA WRAPPERS
      4    Bananas
    1/4 c  Sugar- brown; OR
    1/4 c  ; raw sugar
      2 c  Oil- vegetable
 
  Simple & tasty, torrones are similar to banana fritters, but instead
  of batter, the banana spears are wrapped in egg-roll wrappers,
  sprinkled with brown sugar & deep-fried till golden brown.
  
  Working with 1 wrapper at a time, place it on a clean surface. Slice
  each banana in half lengthwise, then crosswise to divide in fourths.
  Roll each banana piece in sugar & place it at the edge of the
  wrapper. Roll up the banana in the wrapper once, turn in the edges, &
  continue rolling. Seal the open edge with a drop of water.
  
  Deep-fry at 350^F for 3 to 5 minutes, or till golden brown. Drain on
  paper towels.
  
  Serve warm, with a scoop of rich vanilla icecream.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)