Text 36485, 114 rader
Skriven 2010-04-05 10:13:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Ryan's
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Golden Corral and Ryan's both have reasonably decent (boneless) pork
 DD> steak. Done on their char-griller and usually more done than I like it
 DD> ... but, not to the point of being tough or overly chewy. It is also
 DD> available dunked in an overly sweet BBQ sauce at either place.

 ML> Went to a Ryan's once, because the sign claimed it was a
 ML> steakhouse. Wasn't thrilled. Though Golden Corral has been
 ML> mentioned here, I don't recall ever having been. Another
 ML> place often mentioned in the same breath is Cactus Willie's,
 ML> where I did go once and the food was okay, though the steaks
 ML> were select and overcooked.

You must have been to a Ryan's before they changed their emphasis to buffet
style grub (probably from buying out/merging with Old Country/Home Town
buffet). Back then one used to go through the cafeteria-style line and
order the steak one wanted from a limited selection, tell the attendant 
what sort of potato you wanted and pay the cashier. You were given a 
numbered sign and went to a table. When your steak/whatever was ready a
waitron would bring it to your table, refill (if needed) your drinks, etc. 
From there it was dine & dash.
 
 DD> As I usually go for the lunch-time pricing most of the buffets are not
 DD> running a "carving station" and don't offer roast beast or ham or real
 DD> turkey/breast. But, with the Ryan's U$4.99 lunch buffet - I can get
 DD> overstuffed for not a lot of money and blow off supper, etc.

 ML> The price is right, go for it. When I've been cooking for
 ML> myself lately, that's what I have been tending to spend
 ML> per serving, but then I feed myself mostly protein.

That's mostly what I get at the buffets - possibly a small serve of veggie -
like butter beans or greens. But, I eschew the breads, taters and other
starches. Mostly meat - until I am sated. Then some cantaloupe or chocolate
chip cookies for dessert. 
 
 DD> I don't make a practice of getting roast beef from a carving station
 DD> if I am there in the evening - unless I can score the crusty end caps
 DD> or side pieces that the slicer dude/chick usually shove down the
 DD> discard hole. Or the fatty trimmings destined for the fate unless I
 DD> rescue them.   Bv)=

 ML> Those bits are the tastiest, but I now find them extra-salty,
 ML> so now as I am extra-salty as well as bordering on extra-sweet,
 ML> I don't go for them (not that I find buffets or carving
 ML> stations much these days).

I always found them extra-salty. But, added in bits to the otherwise bland
roast beast the would spark things right up. I am extra-sweet and have been for
yonks. But, it is well controlled and so long as I don't go off the rails often
I can abuse it from time to time.  Bv)= 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buffet Chicken
 Categories: Poultry, Wine, Dairy
      Yield: 4 servings

      2 lb Chicken; skinned, boned
           Flour
           Oil
           Salt & pepper
           Butter
      1 cl Garlic; minced
      6    Green onions; chopped
    1/2 c  Mushrooms; sliced
      2 tb Flour
    1/2 c  Water
    1/2 c  Sherry
    1/2 ts Paprika
    1/2 ts Thyme
      1 tb Parsley; chopped
    1/2    (15 oz) can black olives;
           - pitted, sliced
 10 3/4 oz Can Consomme'
      1 c  Sour cream

  Bone and skin chicken. Flour lightly and brown in oil. Salt
  and pepper and place in large casserole.

  Saute garlic, onions, and mushrooms in butter until tender
  but not brown. Add this to the chicken.

  Make a paste of flour, water, and sherry. Pour over the
  chicken. Then sprinkle on the paprika, thyme, and parsley.
  Add olives and pour over all the can of consomme'.

  Bake at 350øF. until tender, about 40 to 60 min.

  Add the sour cream and heat through.

  This may be made far ahead and even frozen. Just reheat and
  stir in the sour cream until heated (do NOT boil), about 10
  minutes.

  Serve in chafing dish.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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