Text 2719, 103 rader
Skriven 2006-07-03 00:45:16 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Cactus Willies
======================
  As I think I have said, Gail and I have been rotated back into east
  coast time instead of our more normal west coast time.  Today we had
  decided to go to Westminster to look at something at Lowe's and to
  make a side trip to Cactus Willies for breakfast buffet (served from 8
  am to 11 am on Saturday and Sunday).

  Not a bad buffet -- and we ate too much, so that we ended up not
  having lunch at all.

  They had omelets -- your choice of things to add from green peppers,
  onions, ham, etc.   I had one of those and it was quite big and
  filling.  Not sure if the eggs were pre-mixed in a big pot or if they
  were powdered.   Gail had scrambled eggs and thought that they were
  from real eggs.

  Some other things were Belgium waffles (sort of tough -- they don't do
  well on a steam table), french toast sticks (about as greasy as the
  shrimp toast at Panda Buffet -- good or bad is a matter of taste),
  pancakes (looked like they were getting turned over fairly often, but
  did not try).  There were strawberries in syrup to put over the
  waffles if you so desired.

  They had grits -- grits is grits, good or bad according to whether you
  like them or not.  I do, Gail doesn't.

  They also had biscuits, looked like Pop-eye's biscuits, but not quite
  as good.   Same thing with raisins and cinnamon in them with white
  sugar syrup ladled over (did not try).  The bread area had bagels.

  To go with the biscuits they had both chipped beef (Gail sampled and
  it was ok) and sausage gravy (ok, but not as good as Bob Evan's
  makes).

  They also had a pretty good selection of meats.   Bacon was done to
  firm but not crisp stage.   There were sausage links.  There was
  scrapple.  I tried it, but cannot say whether it was good or bad since
  I don't recall having it before.  I liked it ok -- but think the piece
  I got was a bit over done.  [Gail reminded me that Richard did
  scrapple for the Baltimore picnic in 95 -- and that it was pretty
  good].  Another meat was steak, cooked to order (more or less, same as
  on the dinner menu).

  And finally, last but by no means least ---- fried chicken livers!
  They were nicely done, lightly dusted in a flour before frying to a
  crisp outside, tender but done inside.   ALL you could eat.   I kept
  thinking of you as I chopped on my large portion.

  There was more, but that was the highlight:-}}  I never got to the
  fresh fruit section for my usual load of cantelope and honeydew
  melons.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dirty Rice
 Categories: Rice, Cajun
      Yield: 2 servings
 
      2 tb Chicken fat
    1/2 lb Chicken gizzards
    1/4 lb Ground pork
      1    Bay leaves
      1    Yellow onions
  1 1/2    Celery stalks
    1/2    Bell peppers, green
      1    Garlic cloves
      1 ts Tabasco sauce
      1 ts Salt
      1 ts Black pepper
      2 ts Paprika
      1 ts Dry mustard
      1 ts Cumin
    1/2 ts Thyme
    1/2 ts Oregano
      2 tb Butter
      2 c  Pork stock
    1/2 lb Chicken livers
      1 c  Rice
 
  Mince onion, bell pepper, celery and garlic. Grind livers and
  gizzards. Place fat, gizzards, pork and bay leaves in large heavy
  skillet over high heat; cook until meat is thoroughly browned, about
  6 minutes, stirring occasionally. Stir in the onion, celery, bell
  pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin,
  thyme, and oregano; stir thoroughly, scraping pan bottom well. Add
  the butter and stir until melted. Reduce heat to medium and cook
  about 8 minutes, stirring constantly and scraping pan bottom well.
  Add the stock or water and stir until any mixture sticking to the pan
  bottom comes loose; cook about 8 minutes over high heat, stirring
  once. Then stir in the chicken livers and cook about 2 minutes. Add
  the rice and stir thoroughly; cover pan and turn heat to very low;
  cook about 5 minutes. Remove from heat and leave covered    until
  rice is tender, about 10 minutes. Remove bay leaves and serve
  immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:10, 02 Jul 2006
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