Text 6701, 78 rader
Skriven 2013-11-12 23:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Buffets, etc 458
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 -=> Dave Drum said to Nancy Backus <=-

 NB> No, there are a lot of similarities...  GC has been advertising locally
 NB> about how much better they are than similar places, like OCB... I
 NB> frankly didn't see a lot of difference between them either..
 DD> We used to have an Olde Country Buffet here - and it was pretty good.

OCB and HTB are or were part of the same outfit, and
during the years I was acquainted with (not frequented,
just occasionaled) them sort of grew together. I don't
do buffets much any more, having less stomach space and
fewer voracious friends, except for the periodic foray
into Chinese territory for a shellfish fix.

 DD> The only problem was that it needed shut down for a couple of weeks to
 DD> be given a thorough cleaning, painting and new carpets/booths/tables as
 DD> it had become, while sanitary, quite dingy. Then Ryan's took over,

Kiss of death, as far as I can tell, though Ryan's might
be under that same corporate umbrella.

 DD> It may be that we have an exceptional Golden Corral - but, other than
 DD> the buffet concept there is not much comparison with Ryan's/OCB/HTB.

Might be worth a try from what you two have said.

 -=> Dave Drum said to Nancy Backus <=-

 DD> Be a long time before I get to Danvers voluntarily. If I ever felt I
 DD> had to live in Taxachusetts and had sufficient dosh I would probably
 DD> settle on Cape Ann - probably Gloucester.

Most traffic into and out of Cape Ann goes through Danvers
and within a mile of several worthy ice cream places.

Flounder Ipswich style
cat: fish, main
serves: 6

2 1/2 lb lean white fish fillets
;s&p
4 1/2 Tb sweet butter; softened
2 Tb shallots; minced
2/3 c white wine
;water or fish stock to almost cover
4 Tb flour
1 c milk

Oven at 350.

Rinse and dry fillets. Score on skin side to prevent curling.
Season to taste.

Grease a 9x13" pan with 1/2 T butter. Sprinkle shallots over
the bottom. Arrange the fillets, overlapping a bit, over.
Pour wine and water (or fish stock) over. Dot with 1 T butter.

On the stove, heat the dish until the liquid begins to boil.
Transfer the dish to the oven and bake 8-10 min until fish
is opaque but not flaky.

Remove fish to a warm platter, cover, and keep warm.

Reduce poaching liquid to 1 c.

Meanwhile, in a saucepan, melt 3 T butter and whisk in
the flour. Off heat, add poaching liquid and whisk well.
Return saucepan to heat and simmer until thickened.
Adjust thickness with milk.

Serve fish on hot plates with sauce spooned around.

Heather Watts & Jock Soto, Our Meals (NY: Riverhead 1997)
Posted to NCE 29 May 98

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