Text 26041, 107 rader
Skriven 2009-07-16 00:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: steak in the outcome 841
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 RH> Golden Coral, Ryan's, Sizzler, etc all have an extensive buffet with
 RH> steak as one of their meat choices.  Usually you can catch a cook
 RH> grilling at one of the stations; the meat is variable in quality
 RH> however.  

Ah, I remember Ryan's - Ella and I went to the one in Rogers,
because it said "steakhouse" on the sign - neither of us had a
clue that it was a buffet. It was an okay cheap buffet with a
grill station that had burgers or ham, but no steaks at all.
I made most of my meal on pulled pork from the steam table,
which was fatty and decent. One other place that advertised
steaks and actually sort of delivered was Cactus Willie's,
where Carol and James and Kim and I ate once. The steaks were
Select at best, kind of gristly, 6 oz pieces of sirloinish
substance.

 Sometimes Steve and I have hit it within a few minutes of
 RH> each other but wide varience in the steak.  This was at the GC in
 RH> Savannah; after we found another buffet place, we stopped going to GC. 

We found the steaks at Cactus Willie's consistent but more
suitable for the sake of loading up on protein than for the
steak experience.

 RH> The other was about all Southern cooking (read Paula Deen's but less
 RH> expensive) and very popular, especially Sunday noon meal time.

Paula Deen's was quite pricy, and the food, though wholesome,
nothing I couldn't do better.

 RH> I've seen movies more recently but none in a while. We're debating
 RH> going to "UP'; the newest Pixar one.
 ML> To my knowledge I have never seen a Pixar movie, unless Shrek
 ML> was one (I saw part of it on the airplane). Actually, I might
 ML> have seen parts of Pixar movies, but I'm not quite certain what
 ML> Pixar is.

Which one did George Lucas have a hand in? My friend Holmes took
me by that one once on our way to Pacifica.

 RH> Pixar is a studio, now merged with Disney but still very independant.
 RH> Looking over at our DVD collection, I see "The Incredibles", "Cars",
 RH> "Ratatoulle" and "Wall-E" right off with the Pixar label on them.  I
 RH> think the "Shrek" movies are out of the Dreamworks studio; we don't
 RH> have any Shrek movies so I can't say for certain.

Of those titles, I don't recognize the first, have a recollection
of having heard of the second, and believe that the third and fourth
are about a rat and a penguin respectively. Have not seen any of
them, except for a trailer for Ratatouille on the airplane.


 RH> We got a small freezer last month at Khol's.  They were having a sale
 RH> on something we needed so we browsed the new (opened in April) store
 RH> here in WF when we went over.  Saw that, it was on sale and we got an
 RH> extra savings.  We've made plain vanilla and vanilla with chocolate
 RH> chips; both have been very good.  It uses a liquid filled base that is
 RH> frozen before you put the ingredients in, no salt or extra ice needed. 
 RH> We keep the base in our chest freezer between batches so it's always
 RH> ready for use.

Lots of fun coming up!

 ML>       Title: Easy Freezer Strawberry Sorbet
 RH> This is different, using cranberry juice.

If one could get strawberry juice in large quantity,
that probably would have been the liquid of choice
in that recipe. I, otoh, would use red wine (probably
boiled to dealcoholize and then cooled).

Venison Grillades and Grits
cat: Arkansas, game, main
servings: 6

2 lb venison round steak
Salt & pepper
1/2 c flour
1/4 c oil
1/4 c butter
2 lg onions, chopped
1 lg green pepper, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 cn chicken broth
15 oz can diced tomatoes
1 bay leaf
2 ts salt
1 ts black pepper
Grits, prepared according to directions

Pound venison and cut into 2" pieces. Dredge in flour.
In heavy skillet, heat oil, brown meat. Remove meat and
set aside. Add butter. When melted add onions, green
pepper, celery, and garlic. Cook till soft. Stir in
tomatoes, bay leaf, salt, and pepper and bring to boil.
Reduce heat, cover and simmer 20 min. Return meat to
skillet, cover and simmer for 45 - 60 min till meat is
tender and sauce is thick.

Mound cooked grits on plate and ladle grillade over
grits. This is a Cajun brunch favorite.

Phyllis Speer for Arkansas Game and Fish Commn.
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