Text 20289, 90 rader
Skriven 2007-09-13 04:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: hello 129
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 RH> Actually, when you come down to it, what cuisine does translate well
 RH> to a buffet line?
 ML> Baked dishes, in addition to what we've mentioned before.
 ML> Lasagne is famous.
 RH> Yes, I was thinking in terms of multiple dishes of one ethnic group vs
 RH> specific ones.

I don't think one can do that easily, as it's types of cooking
rather than national cuisines as a whole that can be said to
take reheating well. For every lasagne there's a white clam
sauce, you know. Oh, thinking on it, I have two candidates -
German food and Indian food (which suggests why there are so
many Indian buffets).

 Lasagne is good but it can get too dried out if
 RH> there's not enough sauce in it to begin with.

Great thing about lasagne is that it can be reconstructed.
Throw some liquid on top and bake again for a while.

 ML> You lose the dumb ones, but will the smart ones walk, too?
 RH> Depends on if they think the food is good enough to take the risk of
 RH> burning themselves.  One lawsuit by a burnt customer could make the
 RH> owner change his mind on how hot he keeps the bufet line; the food
 RH> will loose quality if not kept hot enough and the place will be
 RH> history. 

So running such a place is a balancing act, thanks to the wonders
of modern litigation. Better, then, not to serve taco shells and
the like at all. Or perhaps not to serve idiots.

 RH> First you have to spot the bear in an area where it can be safely
 RH> killed.  Then somebody who can legally kill it (hunter with bear
 RH> license or NYSDept./Con officer) has to dispatch it.

There goes the voice of practicality again. Humbug.

   Then it can be
 RH> served for church supper. (G) If not served, everybody will be
 RH> unbearable. (GD&R) 

Speaking of unbearable.

These could be held on a buffet table and probably
could be made with bear meat:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dr. Oetker's Rouladen
 Categories: Beef, German
   Servings: 4

      8    Beef, thin slices
      1 ts Cornstarch
           Mustard, prepared
      1 ts Paprika
      4 oz Bacon, uncooked; diced
      1 c  Tomato puree
    1/2 c  Onion; diced
      1 tb Lemon juice
      8 tb Oil
           Sour cream; (optional)
      1 c  ;Water, boiling
           Creme fraiche; (optional)

  Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is
  best to cut the meat WITH the grain of the meat, so the slices will hold
  together. Pound the slices lightly to flatten and tenderize them. Brush
  lightly with prepared mustard. Then sprinkle the slices with salt and
  freshly ground black pepper to taste.  In a small bowl mix together the
  diced bacon and diced onions.  Spread the mixture on the meat slices. Then,
  starting at the narrow end, roll up the meat slices and secure them with
  skewers, toothpicks, or string.

  Heat the oil in a heavy pot.  Brown the rolls well in the oil.  Add about 1
  cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise
  gently until done, about 2 to 2-1/2 hours.  Add water as needed to keep
  level fairly constant.  When the meat is cooked, remove the rolls to a hot
  plate and thicken the gravy with corn starch and season to taste. The sauce
  may be seasoned with paprika, tomato puree, lemon juice, sour cream, and/or
  creme fraiche.

  Serve this with a potato or pasta dish.

  --- per Mike Avery

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