Text 36436, 83 rader
Skriven 2010-04-04 05:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: foodservice 008
=======================
 DD> Golden Corral and Ryan's both have reasonably decent (boneless) pork
 DD> steak. Done on their char-griller and usually more done than I like it
 DD> ... but, not to the point of being tough or overly chewy. It is also
 DD> available dunked in an overly sweet BBQ sauce at either place.

Went to a Ryan's once, because the sign claimed it was a
steakhouse. Wasn't thrilled. Though Golden Corral has been
mentioned here, I don't recall ever having been. Another
place often mentioned in the same breath is Cactus Willie's,
where I did go once and the food was okay, though the steaks
were select and overcooked.

 DD> As I usually go for the lunch-time pricing most of the buffets are not
 DD> running a "carving station" and don't offer roast beast or ham or real
 DD> turkey/breast. But, with the Ryan's U$4.99 lunch buffet - I can get
 DD> overstuffed for not a lot of money and blow off supper, etc.

The price is right, go for it. When I've been cooking for
myself lately, that's what I have been tending to spend
per serving, but then I feed myself mostly protein.

 DD> I don't make a practice of getting roast beef from a carving station
 DD> if I am there in the evening - unless I can score the crusty end caps
 DD> or side pieces that the slicer dude/chick usually shove down the
 DD> discard hole. Or the fatty trimmings destined for the fate unless I
 DD> rescue them.   Bv)= 

Those bits are the tastiest, but I now find them extra-salty,
so now as I am extra-salty as well as bordering on extra-sweet,
I don't go for them (not that I find buffets or carving
stations much these days).

 DD> I just find it hard to credit that Yum Brands cannot
 DD> secure and sell largish quantities of chicken livers and gizzards.
 ML> Can't secure, unlikely. Doesn't want to secure, likely.
 DD> That is probably the real reason. And why I seldom go to KFC or other
 DD> YUM Brands locations.

In addition to the fact, of course, that the merchandise
is of mediocre quality.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kedgeree
 Categories: British, Fish
   Servings: 4

      2    Eggs, hard-cooked
           - peeled, chopped fine
  1 1/2 c  Flaked finnan haddie
           - freshened, boned, skinned,
           - (or any smoked fish)
           -*** (See NOTE) ***
      3 c  Cooked basmati rice
           -(try brown basmati rice)
    3/4 c  Heavy cream
  1 1/2 ts Curry powder (or to taste)
    1/2 ts Freshly grated nutmeg
           Generous grindings of pepper
      3 tb Lemon juice
           Lime wedges

  PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl;
  toss together lightly to mix. Put the cream in a small saucepan, add the
  curry powder and nutmeg, heat, stirring until the spices are blended. Add
  the cream mixture, pepper, and lemon juice to the rice mixture, and gently
  toss. Taste for salt and seasoning and adjust if needed (the dish won't
  need any salt if the smoked fish is salty). Put the Kedgeree in a casserole
  and heat in oven only until piping hot. Serve on a platter surrounding
  softly scrambled eggs, and garnished with lime wedges.

  NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain
  then poach it in fresh milk. The milk sweetens the fish and tames its
  saltiness.

  MARION CUNNINGHAM
  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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