Text 17731, 117 rader
Skriven 2011-11-13 10:59:32 av Dave Drum (1:18/200.0)
Ärende: New Oriental Buffet in town
===================================
Well, the new Supreme Buffet & Hibachi Grill has opened. So, I tried them for
lunch yesterday. They really need to raise their game *a lot* if they expect to
survive in this market where there are more of this type of venue than you
would expect from the population figures. Some of them are excellent.

Supreme Buffet, not so "supreme". The place is HUGE (built in a former OSCO
drug/convenience store. It probably seats 300+ without crowding. Lunch buffet
is U$6.49 and features most of the standard Chinese buffet stuff - along with
some American favourites. First plate I took some sweet & sour chicken, deep
fried mushrooms (barely warm), hibachi chicken (new to me and "meh" in taste),
mustard chicken (lukewarm and overcooked - no mustard tang, either), a bowl of
egg flower soup (decent, standard, not temperature hot enough), a pork egg-roll
(greasy, barely warm), and some hard-boiled egg halves (standard and hard to
get wrong). Went on the scout for mustard sauce to dip both the egg roll and
the sweet and sour. HAH! Settled for green stuff labelled as wasabi - which
tasted like standard mustard sauce that had been mixed almost dry and crumbly
with green food colouring. Also took a sample of hot & sour soup in a plastic
souffle cup. It was neither hot nor sour.

There was a huge dessert bar with a chocolate fountain which had a gaggle of
chirrun clustered about drowning marshmallows and eating them. I was moderately
glad I would not have to ride herd on their sugared up, chocolate drenched
little hyperactive butts.  Bv)=

Second plate consisted of butter shrimp w/miniature corn (shrimp was standard,
the corn was too big/old and tough and woody), house special beef (probably the
best thing I tried and it was a bit too salty) teriyaki chicken skewers
(standard and ho-hum), stuffed mushrooms (competing well with the house special
beef for best of the afternoon), a piece of nicely fatty brisket (MLoo would
have appreciated this, even though it was done past his preference, it was VERY
fatty (and tasty for that)), a breaded white fish filet. No rice or pasta or
fruit (of which there was plenty) and I never did find any chopped scallion
tops to garnish the soup. Plenty of selections on the salad bar, too. Passed on
the pizza, etc. as I have plenty of places to get pizza, etc.

Re-reading what I wrote it sounds like I ate a lot ... but, it was all smidgens
and samples - except the egg roll (which was smaller than I usually see) and
the chunk of brisket. I will give them about six weeks and try them one more
time to see if they have their act together.

Never did see a hibachi - although they had a big, round sheet iron grill where
a minion would cook up your selections as a stir-fry for you.

And still, no Cantonese venues ...  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tung-po Golden Pork Feet
 Categories: Oriental, Pork, Vegetables
      Yield: 4 Servings
 
      1    Pork Foot
      1 tb Cornstarch Paste
      1 tb Spring Onion; minced
           Soy Sauce
      6 c  Oil (for frying)
      2 c  Soup Stock
      2 ts Dried Pickled Cabbage
      2 ts Sesame Oil
     10    Carrot Balls
     10    Turnip Balls
           Spinach

MMMMM-------------------------SEASONINGS------------------------------
      5 sl Ginger
      2 ts Salt
           Peppercorns
      1 ts Sugar Colour
      1 ts Pepper; ground
    1/2 tb Wine
      1 tb Soy Sauce
 
  Scrape hair off the pork foot. rinse. Chop into sections.
  Remove bones. Cook in boiling water briefly. Add some soy
  sauce to the pork foot. Heat oil for frying.
  
  Fry the pork foot till golden brown. Remove and drain.
  
  Save some oil in the wok. Add seasonings. Stir quickly.
  
  Add stock and pork foot. Simmer over a low flame for 1 hour.
  Remove.
  
  Steam for 10 minutes.
  
  Save the juice oozing out from the pork foot. Put the pork
  foot, upside down, on the plate.
  
  Stir-fry the dried pickled cabbage with sesame oil. Add the
  juice above, cornstarch paste, and spring onion. Mix well.
  Pour it over the pork foot. Fry the carrot and turnip balls
  for 3 minutes.
  
  Garnish the dish with them and add some spinach.
  
  Serve.
  
  Note: Sugar colour is made by frying granulated sugar and
  rock sugar with oil over a very small flame. It looks like
  soy sauce and helps deepen the colour of the dish.
  
  Tung-Po is also known as Su Shih and is one of the Eight
  Great Scholars.
  
  From The Chinese Regional Cuisine Series, Szechuan Cooking.
  
  Posted by James Lor.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Now and then an innocent man is sent to the legislature. -- Kin Hubbard
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)