Text 6984, 136 rader
Skriven 2013-11-23 08:35:00 av Dave Drum (71191.cooking)
   Kommentar till text 6969 av MICHAEL LOO (1:123/140)
Ärende: Buffets and I scream
============================
MICHAEL LOO Said to DAVE DRUM about Buffets 491


ML>  DD> Ryan's, under the "Ovation Brands" umbrella, took over Old
ML>  DD> Country, Home Town, Country, and Fire Mountain buffets. They
ML>  DD> seem to operating under the General Motors "lowest common
ML>  DD> denominator" homogenisation model.

ML> Ah, too bad. I used to enjoy the differences between Old Country and
ML> Hometown (and sometimes even the food).

As did I. The Home Town Buffet in Decatur, IL (35 miles east of me) does 
not seem to have changed in any way. And the parking lot is usually full 
when I pass by during opening hours. When I had an operating Old Country 
and that Home Town to compare the Home Town was pretty much the hands-
down winner in nearly all categories.

ML>  The original Ryan's here was pretty decent as a cheapy
ML>  DD> cafeteria-style steak place with a salad bar and potato
ML>  DD> dressing station.

ML> When I went there the signs still said steakhouse, but no
ML> steaks were to be found. I ate okay on pulled pork, which
ML> does okay on the steam table.

When I was last in Ryan's the only steaks in evidence were pork steaks 
done on the grill. Not that pork on the grill is a bad thing.  Bv)=

ML>  DD> I seldom am there in the evening - but, at breakfast they also
ML>  DD> do steaks. I asked for, and got, a nice piece of beef cooked
ML>  DD> just past rare last time we did the breakfast buffet there. I
ML>  DD> can't see any reason that they'd not please you with rare (I
ML>  DD> dunno about blue-rare) meat. 

ML> Magnan in Montreal offers the following guide for doneness:
ML> 110F blue 
ML> 120F rare
ML> 130F medium
ML> 140F well.

ML> I endorse this paradigm but these days would go for an interior
ML> temperature of somewhat less than 110.

Somewhere south of medium and north of raw is my range for beef.

ML>  DD> BTW - I think the creamery we visited on the Clam Crawl I was
ML>  DD> on was Richardson's in Middleton.

ML> The canonic route did involve Richardson's but also one or two
ML> other stops as well - Cherry Hill at the least, and possibly
ML> Treadwell's for the intestinally fortitudinous. The latter
ML> is now said to serve Richardson's product, no great tragedy
ML> actually except for the slapdown of the idea of variety.

I remember only two I scream parlours during that crawl - Toscanini's - 
after the banquet at Royal East and Richardson's during the afternoon of 
the crawl itself. Uncle Bingle digging out the web sites for both Cherry 
Hill and Richardson's gives me pictures of the buildings for both. All 
of which convinces me that Richardson's was our only stop for I scream 
on the clam expedition.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steamed Clams or Mussels in Seasoned Broth
 Categories: Seafood, Herbs, Vegetables
      Yield: 2 servings

  2 1/2 lb Clams in shells; suitable
           - for steaming
           +=OR=+ 
  1 1/4 lb Mussels in shells
           Chopped parsley
           Green onions
           Fresh cilantro
           Lemon wedges

MMMMM---------------CREAMY TARRAGON-SHALLOT BROTH-------------------
      1 c  Water (for clams)
           +=OR=+
      1 c  Clam juice (for mussels)
      1 c  Dry white wine
    1/2 c  Chopped shallot
    1/4 c  Whipping cream
      1 ts Dried tarragon

MMMMM-------------------GARLIC-GINGER BROTH-------------------------
      1 c  Water (for clams)
           +=OR=+
      1 c  Chicken broth (for mussels)
      1 c  Sake or dry white wine
      1 tb Chopped garlic
      1 tb Chopped fresh ginger
    1/4 ts Crushed hot chile flakes.

MMMMM--------------------TOMATO-BASIL BROTH-------------------------
 14 1/2 oz Can diced tomatoes; w/liquid
    1/2 c  Water (for clams)
           +=OR=+
    1/2 c  Chicken broth (for mussels)
    1/2 c  Chopped onion
      1 tb Minced garlic
      2 ts Dried basil.

  In a covered 5 to 6 quart pan over high heat, bring broth
  to a boil. Reduce heat to low and simmer while cleaning
  shellfish.

  Meanwhile, scrub clams or mussels well; pull any beards
  off mussels. Discard open shellfish that don't close when
  tapped.

  Return broth to a boil over high heat. Add shellfish,
  cover, and cook until shells pop open, 3 to 6 minutes.
  Spoon shellfish and broth into bowls. Sprinkle with
  parsley. Serve with lemon wedges.

  NOTES: As the shellfish cook, they release their briny
  juices into the broth. Clams tend to be saltier than
  mussels; when cooking them, use water for the broth.

  From: Linda Lau Anusasananan

  MAKES: 2 servings

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

þ CMPQwk 1.42 16554 þ
... If you eat less and live longer, over time you'll have eaten just as much.


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