Text 21248, 87 rader
Skriven 2009-02-23 16:53:02 av Michael Loo (1:18/200.0)
  Kommentar till text 21224 av Nancy Backus (1:261/1381.0)
Ärende: buffets was ese 267
===========================
 NB> We used to go to one buffet place that was rather pan-Asian, not
 NB> excellent but at least quite passible, and reasonable in cost.  It got
 NB> new owners, then a remodel and name-change, and then the quality
 NB> declined steeply, while the cost crept, and then jumped, up.  Although

This is one fairly common story. One cuts a corner here and there,
then the quality goes, then the reputation goes, then the prices
hike in a desperate effort to keep afloat. Sad.

 NB> the owners appeared to be still at least Asian, Richard commented that
 NB> apparently they no longer had an Asian cook... the food was getting to
 NB> be, besides more mediocre, more Americanized...  We've not been back.

Actually, I do believe that non-Asians can cook Asian food. I can
cook Italian food pretty well, after all. Sounds to me like a bad
marketing decision (perhaps also involving getting rid of Asian
kitchen staff).

 NB> And a neighborhood Chinese restaurant, Kim Ching's, which was owned
 NB> by, I believe, Laotians or Vietnamese, changed hands, bought by an
 NB> Hispanic couple that had loved eating there... and although they bought
 NB> the recipes along with the restaurant, it never tasted the same
 NB> again...  

I wonder if the Asians didn't tell all - the most important
thing being to use proper temperature and enough oil. If the
oil is hot enough, you can use lots of it, and the food still
won't be particularly greasy. Oh, well, yeah, also important
is "don't cut corners."

=

 NB> There's been a few buffet places we really liked, and tended to
 NB> frequent... I often felt that one of our reasons (beyond the excellent
 NB> food and choices) for patronizing was to provide them with a decent
 NB> clientele to hopefully off-balance slightly the hordes of impolite and
 NB> inconsiderate diners...

That's an interesting reason to cite. Were you talking
"karmically," or did you actually make an effort to
patronize the restaurants to offset the nasty folks?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese-Style Beef
 Categories: not quite Chinese, Beef
   Servings:  6

  1 1/4 lb Boneless top sirloin,
           -trimmed of fat
    1/2 ts Ground ginger
      1 ts Sugar
      3 tb Soy sauce
      2 ts Cornstarch
      1 tb Vegetable oil
      1 c  Water
    3/4 c  Quick-cooking long-grain
           -rice
      1 lb Fresh broccoli, trimmed, cut
           -into 1-inch pieces

  With a sharp knife, cut the steak diagonally across the grain into thin
  slices.  In a medium bowl, mix together the ginger, sugar, soy sauce, and
  cornstarch.  Add the meat strips and toss to mix well.  Let stand for 5 to
  10 minutes.

  In a 10-inch skillet, heat the oil over high heat until hot.  Add the meat
  mixture.  Cook, stirring, over high heat, until the meat loses its redness,
  5 to 5 minutes.  Remove to a plate.

  Add the water, rice, and broccoli to the skillet and heat to boiling.
  reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or
  until the broccoli is tender.

  Return the meat to the skillet and heat to boiling, stirring often.  Reduce
  the heat and simmer, stirring, for 1 minute.

  [THE EVENING SUN; October 31, 1990]

  Posted by Fred Peters.

MMMMM

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