Text 26080, 127 rader
Skriven 2009-07-17 15:32:10 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26041 av MICHAEL LOO (1:123/140)
Ärende: steak in the outcome 841
================================
Hi Michael,

 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

 ML> Ah, I remember Ryan's - Ella and I went to the one in Rogers,
 ML> because it said "steakhouse" on the sign - neither of us had a
 ML> clue that it was a buffet. It was an okay cheap buffet with a
 ML> grill station that had burgers or ham, but no steaks at all.

That's about it but I think the ones we went to did have some sort of
steak.  The first one we tried was in PA, with one of Steve's uncles.
Then we went to one in Savannah.  I'm not especially fond of having to
get a salad (true, I can get what I want on it), sit down & eat it, pop
up for an entree and repeat for dessert.  If I've been on my feet enough
already, I'll veto Steve's choice of a buffet most of the time.  OTOH,
there were a couple in Savannah that were worth the time on my feet for.
(G)


 ML> I made most of my meal on pulled pork from the steam table,
 ML> which was fatty and decent. One other place that advertised

With or without sauce?  I don't like a lot of fat in my pulled pork.
A pig that's been slow roasted usually let the fat melt off but leaves
the flavor, especially if properly seasoned while cooking.


 ML> steaks and actually sort of delivered was Cactus Willie's,
 ML> where Carol and James and Kim and I ate once. The steaks were
 ML> Select at best, kind of gristly, 6 oz pieces of sirloinish
 ML> substance.

Sounds sort of like the Ponderosa we ate at in KY.  Definatly not prime
in more ways than one. (G)

 ML>  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.

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

I'd look for other protein than the steaks probably.  Maybe a small bit
of one, just for tastings sake.

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

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

About the same here.  We paid less at the Fairmont, got basically the
same things available at Lady & Sons and didn't have to worry about
clean up afterward. (G)

 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.

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

I'm not sure.  Pixar also did "Finding Nemo", "Toy Story 1 & 2" and (I
think) "Monsters, Inc" and "Ants".

 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.

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

"Wall-E" is a story about a robot after the earth is covered with
pollution.  It's got a bit of a super environmentalist/tree hugger
message in the latter part but a cute story about the little robot over
all.  "Ratatoulle" is about a rat that wants to be a chef in Paris.

 RH> We got a small freezer last month at Khol's.  They were having a sale
 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.

 ML> Lots of fun coming up!

Yes, we will be making mango sorbet next, using the ones we got on sale
last week at Lowe's.  Had to let them ripen up and get some corn syrup.
Found out a number of corn syrups now have HFCS but Karo doesn't.


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

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


I'd look for some other red fruit liquid-sweet cherry maybe?

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

Looks good to me but I'd probably use beef broth instead of chicken;
it's closer to the venison flavor.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Even I don't understand what I just said...

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