Text 1208, 130 rader
Skriven 2013-05-31 12:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: going bust 627
======================
 -=> Dale Shipp said to Nancy Backus <=-

 DS> I've seen buffet (AYCE) places with a sign for carry out priced by the
 DS> pound, but given that you can take as much as you want from the line
 DS> would be very surprised if they would willingly let you bag it up for
 DS> take home.

They're perfectly happy to let you bag stuff up ... provided
you pay the take-out price for it. Otherwise, if you overfilled
your plate and got to take it out, that would encourage abuse
and be suicidal for the restaurant! So though throwing out the
wasted food rankles on everybody, it is the best policy.

As you've seen when I go to an AYCE, I focus on the protein
items, which are easy to gauge one's capacity for. The
restaurants don't make a heck of a lot on me, but they don't
lose either. I have been known to liberate a banana, though,
for when my potassium gets low.

 I suppose that some people would do it.  We were on a tour
 DS> once where there was a woman who carried a large purse and would sneak
 DS> things from the table (e.g. bread, crackers) for her lunch or midnight
 DS> snack.

I've seen people do that - even people I know and willingly
consort with. Usually it's not a large amount, and when it
is, I have been known to shame them (privately) on the subject.

 -=> Dale Shipp said to Nancy Backus <=-

 DS> That can sometimes cause an unexpected problem.  When you check in
 DS> using a credit card, they will enter a "reserve" amount against that
 DS> card to cover the possible costs.  When you check out with cash, they
 DS> sometimes forget to remove the reserve -- leaving you with a moderate
 DS> chunk of your credit line frozen.
 NB> Doesn't that (eventually, at least) automatically expire?  It's not
 DS> It should, or perhaps the merchant is supposed to remove the hold when
 DS> you cash out -- but forget to do so.

See below. Up to two weeks.

 NB> likely to cause a problem for me since I normally have much more head
 NB> space on the cards than I'm ever likely to use.  If it happened on my
 NB> debit/ATM card, it would be a problem... as my checking balance isn't
 NB> usually that high...  :) 
 DS> I do know that it happened to a friend of mine.  We were at a
 DS> conference for a week.  He used his card to check in, and sometime
 DS> later got denied because of hitting a limit.  Not sure if it was after
 DS> he checked out, or during the week.

This may be instructive. Please note that paying cash after putting
down a credit card as a deposit can be really bad for you.

www.consumer.ftc.gov/articles/0217-when-company-blocks-your-credit-or-
debit-card

I knew that the vendor puts a hold on for all anticipated charges
plus a big cushion but was unaware that the credit provider can
keep a hold on for such a long time after the purchase.

Bakesale Betty's Buttermilk Fried Chicken Sandwich
categories: lunch, famous, Oakland
servings: 4

h - For the Vinaigrette
1 Tb Dijon Mustard
3 Tb Red Wine Vinegar
1 ts Salt
1/2 c Extra Virgin Olive Oil
h - For the Coleslaw
1 sm Red Onion sliced very thin
1/2 c Red Wine Vinegar
2 Jalapeno Chiles (halved lengthwise; sliced crosswise)
1/4 c chopped Parsley
1/2 Green Cabbage (core and outer leaves removed; sliced very thin)
1 ts Salt
h - For the Chicken
4 lg Skinless Boneless Chicken Breast Halves (about 6 oz each)
Salt to taste
16 fl Buttermilk
4 1/2 c All-Purpose Flour
1 Tb Cayenne Pepper
1 Tb Salt
1 1/2 ts freshly ground Black Pepper
2 qt Vegetable Oil (for frying)
4 fresh Sweet White Rolls (sliced lengthwise)

For the Vinaigrette. In a bowl, whisk the mustard, vinegar,
and salt. Slowly whisk in the olive oil until well blended.
Set aside.

For the Coleslaw. In a small bowl, cover sliced onions with
red wine vinegar, allowing to macerate for 5 min. Drain off
vinegar, discard and add onions to a mixing bowl along with
cabbage, parsley, jalapenos, salt and enough vinaigrette to
moisten. Combine all ingredients and adjust seasoning.

For the Chicken. Season the chicken breasts with salt. Let
stand at least 5 min. Pour buttermilk over chicken breasts
and allow to sit for anywhere between 1 hr and overnight.

Pour the vegetable oil into a large pot, filling it no more
than halfway. Place the pot on a burner over med heat until
the oil temperature reaches 325F.

Combine flour, cayenne pepper, salt and black pepper in a
wide, shallow dish. Remove chicken breasts from buttermilk,
one at a time, without wiping any excess buttermilk and
place in seasoned flour. Coat both sides with seasoned
flour, shake off excess and dip back into buttermilk.
Repeat the flour coating process, this will produce a
thicker, crunchier coating on the chicken. Repeat with
remaining breasts.
 
Carefully place each piece of chicken in the hot oil
using tongs. After 1 min, using tongs, make sure the
chicken breasts are cooking evenly and not sticking to
one another. Cook for 5 - 7 min, until chicken is cooked
through and golden and crispy. Drain on paper towels and
allow to cool a few min before assembling the sandwich.

Top each bottom half of the rolls with a generous amount
of coleslaw. Place a chicken breast on top and finish with
the top half of the roll. Cut sandwich in half and enjoy!

Contributed by: Bakesale Betty

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