Text 37470, 91 rader
Skriven 2010-05-07 01:46:36 av Michael Loo
     Kommentar till en text av Ruth Haffly
Ärende: faster foods 111
========================
 RH> had supper at The Cheesecake Factory in Raleigh last night.  As I told
 RH> Hap, the plate of calamari was probably the best we've had since we
 RH> were in Monterey

Last night before my rehearsal I went to Fire Bull, where the
echo picnic stopped for dinner maybe a decade. It was just at
the cusp of lunch (buffet) and dinner (rodizio or from the menu)
- I was given the choice of buffet or from the menu. Decided on
buffet @ 6.45/lb (7 something if all meat).

Brazil-style rice - white with specks of meat and veggies, most
notably corn - salty but quite palatable

Farofa dish - undercooked pink beans, undercooked shreds of kale,
little cubes of ham (used to be big pieces of sausage when I came
here years ago), egg clots, and grainy fried farofa (manioc) -
ditto, perhaps better than palatable

stewed rib tips - weird sauce of beans, tomato, and undercooked
wine - I think this was meant to be a sort of feijoada

mystery meat stew - the meat had some boar taint issue, and I
wasn't certain whether it was pork, lamb, human, or some
species hitherto unknown to me

chicken salad - shredded chicken breast, succotash, mayo, and
fried potato sticks - better than it sounds.

I piled this stuff on my plate and took it to be weighed, and
the guy said, want some meat? "What do you have?" Chicken,
pork, top sirloin, garlic roast beef. I asked for the fatty
bits of a top sirloin (picanha), and he gave me these bits of
two, another half pound of food, which brought my total to
1 3/4 lb. The meat was overdone (what's next to the fat has
to be, by definition), and that of one of the picanhas was
incredibly tender and delicious, and that of the other was
tough and stringy, though flavorful.

Ended up spending more than I thought, but it was fun.

 RH> One down side tho--only 2 pieces of tentacle in probably half a dozen
 RH> or so cut up squid.
 
Possibilities:

the restaurant orders just rings, and the pieces of tentacle
were mistakes;

the restaurant saves tentacles for (1) the staff; (2) patrons
who ask for them; (3) Asians. Not so long ago I went to Becky's
Chinese Restaurant (formerly Eve's Hunan) for the salt-pepper
squid, and it was mostly tentacles: I was in fifth, if not
seventh, heaven. A fried eggplant dish, though, was extraordinarily
greasy, and a beef dish kind of tasteless.

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

      Title: Fried Squid with Hot Sauce (Pla Mung Pad Prig)
 Categories: Thai, Seafood
   Servings:  6

  1 1/2 lb Fresh Squid, Cleaned
      4 tb Vegetable Oil
      1 lg Yellow Onion, Finely Chopped
      4 lg Cloves Garlic, Crushed
      2 lg Fresh Red Chilies, Thinly
           -Sliced Or To Taste
      1 ts Fresh Ginger, Thinly Sliced
      1 tb Fish Sauce (Nam Pla)
      1 tb Oyster Sauce
      2 tb Rice Wine (opt)
      1 ts Salt
      1 ts Brown Sugar
      1 ts Ground White Pepper
      4 tb Fresh Coriander, Chopped

  Partially cook the squid by simmering for 3 minutes in a small pot. Drain
  and set aside.  Heat the oil in a wok and saute the onion, garlic, chilies,
  and ginger until golden brown.  Add the squid, fish sauce, oyster sauce,
  wine, salt, sugar, and pepper and continue to cooking until the squid is
  cooked, about 1 minute.  Garnish with coriander leaves and serve hot.

  Source unknown

MMMMM


___ Blue Wave/386 v2.30

--- ProBoard v2.17 [Reg]
 * Origin: Nocturnal State BBS - 423.926.7999 - bbs.nsbbs.info (1:18/200)