Text 7438, 86 rader
Skriven 2013-12-03 06:31:06 av Dave Drum (1:18/200.0)
   Kommentar till text 7415 av Michael Loo (1:123/140)
Ärende: old times not forgot
============================
MICHAEL LOO Said to DAVE DRUM about old times not forgot 532

ML>  ML> maybe there is some local quality control.
ML>  DD> Sure. I notice differences in the local Steak & Shake
ML>  DD> locations.

ML> There would necessarily be, in the arena of food cooked
ML> more or less to order outlets, but that's not necessarily
ML> the same situation as at the buffet places, where one
ML> suspects little was cooked fresh even daily and relatively
ML> little on site at all. Freezing technology has come a long
ML> way, as have 55-gallon drumming techniques.

I know that some of the Chinese/Oriental buffet places seem to use 
product that is all from the same central wharehouse/commissary. And I 
know that Tai Pan (one of my favourite lunch places) gets their brown 
sauce and their soy, etc. in 30 litre pails. I know this to be true 
mostly because I have scored some of those 30 litre buckets to use in 
container gardening.

But, that's not at all buffet places. I've been in the kitchen area of 
the local Golden Corral - and the majority of the prep/cooking is done 
on site. Heck, they have one person whose job it is to maintain the 
salad bar - including cutting up fresh fruit (not from a central supply 
bag), lemons, oranges, lettuce, etc. And when they run the breakfast 
thing (Friday, Saturday, Sunday) there is an egg mechanic out front 
doing waffles, omelets and eggs cooked to order.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Egg Foo Yung (Chinese Omelet)
 Categories: Oriental, Seafood, Vegetables, Sauces
      Yield: 2 servings
 
MMMMM-----------------------EGG MIXTURE-----------------------------
      4 oz Shelled, deveined, cooked
           - small shrimp
      2 lg Eggs
           +=BEATEN WITH=+
      2 ts Water
      1 c  Bean sprouts
    1/4 c  Chopped scallions
    1/8 ts Salt
        ds (ea) garlic powder & white
           - pepper
      2 ts Oil
           
MMMMM--------------------------SAUCE--------------------------------
  1 1/2 ts Soy sauce
      1 ts (ea) cornstarch & rice
           - vinegar
        ds Ground ginger
    1/2 c  Water
 
  To prepare Egg mixture:  In bowl combine shrimp,
  beaten eggs, bean sprouts, scallions, and seasonings,
  mixing well.  In 9 inch nonstick skillet heat oil;
  drop a scant 1/4 cup of egg mixture into hot oil and
  cook until set and lightly browned on bottom. Turn
  patty over and brown other side; remove to a warmed
  platter and keep warm. Repeat procedure with remaining
  egg mixture, using scant 1/4 cup mixture for each
  patty.
  
  To prepare Sauce:  In small saucepan combine soy
  sauce, cornstarch, vinegar, and ginger, stirring to
  dissolve cornstarch; gradually stir in water.
  Stirring constantly, bring mixture to a boil and cook
  until sauce thickens.
  
  TO SERVE: Transfer patties to 2 warmed plates and top
  each portion with half of the sauce.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

X CMPQwk 1.42 16554 X
... Even doctors make mistakes. Mine asked me to undress.



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