Text 36008, 120 rader
Skriven 2010-03-20 08:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Buffets
===============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB>> But Asian buffet always trumps the colonel in my book anyway... (G)

 DD> Well, yeah. Among other things the Colonel's mashed tatties are (of
 DD> course) instant and either watery or gluey. And the gravy is ALWAYS
 DD> overly salty.

 NB> Even if the taters were better, and the gravy not so ridiculously
 NB> salty, Asian buffet would still trump...  :)   One buffet I go to has
 NB> fried chicken wings that are especially nice... an item I usually don't
 NB> bother taking, except for there.  :)

My local Colonel outlets used to have livers and gizzards on their buffet. But,
they took them away. I asked a manager why when I saw there weren't any of my
favourites available. The reply was "It was too hard to keep them stocked."

HUH?!?!?! That should send a memo to any working brain something like:

-+-

MEMO TO: The Bottom Line
SUBJECT: Livers and Gizzards
FROM: Working Brain

These sell very well. They are cheaper than breast and thigh pieces. Therefore
selling them in greater quantity will increase our bottom line.

-+-

However, that seems to not be the company way. So, the only thing that the
Kentucky Fried Colonel has that I actually like better than the examples at
other chicken joints is their creamy cole slaw. Which is NOT a reason to do
business with them.
 
 NB>> One of the Chinese restaurants I go to used to add both water chestnuts
 NB>> and slivered carrots to their egg drop soup.  It made a nice change
 NB>> from the usual fare.  :)

 DD> Some of the buffet venues put bamboo shoots (slivered) in their egg
 DD> flower soup. Others don't. None around here use carrot. And water
 DD> chestnuts are rare. None of the buffet places seem able to do even a
 DD> moderately successful take on hot and sour soup. I tend to rate

 NB> The better buffets around here have decent hot and sour as well as egg
 NB> drop and wonton soups.

Here the buffet H&S tends to be thin and watery and often overly vinegary. I
realise that H&S must have *some* vinegar ... but, not majority vinegar. And
none (that I have tried, anyway, use actual meat in their H&S soup).
 
 DD> sit-down Chinese restaurants by their H&S soup. Several here have
 DD> acceptable and a couple have really stellar versions ... of course
 DD> the rest of their offerings tend to be better than those of their
 DD> competition. Oddly, both use matchsticks of pork in the soup ...
 DD> although that isn't what makes it successful.

 NB> I'll use H&S as a rating tool too.  Proper balance of spice, heat and
 NB> sour are hard to find... along with a good mouth feel... not too thin,
 NB> not too thick...  I also like a good balance between the tofu and the
 NB> pork and the veggies...  Generally any place that has a really good one
 NB> does tend to do much better all around with all or most of their
 NB> offerings.  And around here, that does include a couple of the buffets.

We have a couple of really good Oriental buffets here (except for the H&S),
several mediocre examples and one that I can't understand how it survives ...
unless it's a front for something nefarious and is used to launder ill-gotten
gains. Another quibble I have with all of the venues - from the best to the
worst - is that nary one of them puts out chopped green onion to use as garnish
for their soups.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Colonel's Coleslaw
 Categories: Salads, Dressings
      Yield: 1 quart

      1 sm Head cabbage; shredded fine
    1/4 c  Sugar
      1 c  Carrots; shredded fine
    1/2 ts Salt
    1/4 ts White pepper
    1/2 c  Milk
      1 c  Mayonnaise
    1/2 c  Buttermilk
    1/2 ts Celery seed
      2 dr Hot sauce; to taste
      3 tb Minced onion

  Slice cabbage paper thin, and toss lightly with sugar,
  shredded carrots. Sprinkle with salt and pepper and
  drench it all with milk. Cover and refrigerate for
  about 15 minutes.

  Meanwhile, combine mayonnaise (not salad dressing),
  buttermilk, celery seed, hot sauce and minced onion.
  
  Mix well with cabbage mixture.
  
  Refrigerate again at least an hour before serving.
  
  Drain some of the dressing first and serve it separately
  at the table. It keeps for 24 hours only!!

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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