Text 36277, 124 rader
Skriven 2010-03-30 07:12:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Buffet Chicken
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-


 DD> I don't do fried chicken at the Oriental buffets - oddly enough. So, I
 DD> am the wrong person to ask - unless that was a rhetorical inquiry for
 DD> all.

 ML> I almost always eat fried chicken at all buffets. Mostly
 ML> because I won't waste that much oil by myself and take
 ML> the opportunity to enjoy the fruits of others' largesse
 ML> as I can.

I, OTOH, only eat fried chicken at a buffet if the other meat offerings look
iffy. Then usually a couple thighs or three-four legs. Much rather have pork
steak, or beef tips, or .... 
 
 ML> The nonworking brain could be further up the supply chain. The
 ML> local guy could be happy to provide livers and gizzards, but it
 ML> might have been too hard to keep supplied from the commissary.
 DD> See my reply to Nancy - I find it hard to give credibility that KFC
 DD> could not use its marketing clout/buying power to secure a supply of
 DD> offal pieces that are generally priced less than "real" chicken in the
 DD> cases at the stupormarkup ... just to move it along.

 ML> Because the quantity needed to make an inventory addition
 ML> worthwhile on the corporate scale exceeds the quantity that
 ML> gizz-o-liver aficionados were projected to consume, I suppose.

Then why did my local tell me that they had trouble keeping their buffet
stocked with the offal pieces? Something doesn't make sense here. And since I
have a supply of givers and lizards handy - I'm not sure that I care. I just
find it hard to credit that Yum Brands cannot secure and sell largish
quantities of chicken livers and gizzards. I would certainly eat at the KFC
buffet more often (currently I skip this) if they offered livers and gizzards.
Otherwise I will continue to go to Humphrey's for my chicken guts fix and
Popeye's for my dark meat chicken - currently 10 pcs dark meat for U$7.98 and
they will give you all thighs if you ask.

 DD> I used to eat lunch in some places down on Central Ave in LA which had
 DD> "C" placards. The food was tasty - but, I was never in the kitchen(s).
 DD> Until one fine day when we got a call to fix the burglar alarm for a
 DD> "won't set" condition. The problem turned out to be a dead cockroach
 DD> jamming a micro-switch open when the window it was supposed to protect
 DD> was closed. As finding and fixing the problem took us into some deep
 DD> nooks and crannies we got a really good look at what was happening in
 DD> that kitchen.

 ML> In California, I take it that C places are still allowed to do
 ML> business. In New York, will they shut down the Cs?

I dunno. Ask Aura, she lives there still, I think. 
 
 DD> After we left my co-worker looked at me and asked, "You ever eat
 DD> there?"

 DD> When I answered in the affirmative he said, "Me, too. I think I'm
 DD> going to retroactively puke."

 ML> That's kind of, er, cute, is that the right word.

 DD> AFAIK no one from Security Systems ever ate there again.

 ML> I think there's a point at which a bottom-tier health rating
 ML> might be balanced by excellence of food. I'd eat anyplace that
 ML> I thought wouldn't be imminently dangerous, if the food was
 ML> good enough.

The health department here closed down one of my favourite oriental buffet
places - the China Kitchen. Citing massive rat and  roach infestation, plumbing
problems, etc. I had been eating there once in a while and always enjoyed the
food, never got sick, never saw anything objectionable, certainly not any
roaches on public display - which would have been a deal killer for me. So, I
dunno. I asked my friend Marie what was up with Chinese Kitchen and she told me
that between inspections it was like they had fallen off a cliff on keeping up
with pest control and sanitation. the vermin problems could have been dealt
with while keeping the place open. But, the plumbing problems demanded closure
until they were fixed. At which point the owners threw in the towel and walked.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Beef
 Categories: Oriental, Beef, Wine
      Yield: 4 servings
 
      1 lb Flank steak; sliced thin
           - across the grain
      1 tb Dry sherry
      1 tb Light soy sauce
      1 pn Sugar
      2 tb Peanut oil
      2 cl Garlic; chopped fine
      6 sl (thin) fresh ginger;julienne
      2 tb Oyster sauce
    1/8 c  Chicken stock
      2    Green onions; cut Chinese
           - style
      2 lg Eggs; well beaten
 
  Marinate the meat in wine, soy sauce, and sugar for 15
  minutes.  Heat a wok and add the oil.  Chow the garlic
  and the ginger for one minute. Remove the garlic and
  ginger from the wok, reserving them, and leaving the
  oil in the pan.  Chow the beef on one side for one
  minute and then add the removed ginger and garlic.
  Add the oyster sauce, chicken broth, and green onions
  and chow for a moment.  Stir in the beaten eggs and
  cook just for a moment, until the mixture thickens.
 
  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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