Text 33977, 102 rader
Skriven 2013-02-21 17:48:53 av Dave Drum (1:18/200.0)
  Kommentar till text 33914 av Ruth Haffly (1:396/45.28)
Ärende: Golden Kraal
====================
-=> Ruth Haffly wrote to Nancy Backus <=-

 NB>  NB>> Haven't tried out our new Texas Roadhouse, yet...

 DD> I tried out Texas Road House on MLoo's recommendation and was not
 DD> disappointed.  It's about the only chain steak house that I have been
 DD> reasonably satisfied in visiting.

 NB> It's going on the probably check out list...  ;)  Between your
 NB> recommendation, Dale's, and MLoo's to you, it's coming highly
 NB> touted...

 RH> Steve and I like them too. There was another chain steakhouse in Wake
 RH> Forest called "Texas something or other and saloon" which was good but
 RH> was closed for lack of business. We preferred them to TR but now end up
 RH> going to TR. Golden Corral is there as well but it's all buffet and few
 RH> steaks.

Could it be "Texas Steakhouse & Saloon" - a casual dining chain restaurant
owned by Boddie-Noell Enterprises, Inc. It is based in Rocky Mount, North
Carolina. http://texassteakhouse.com/

Beg to differ on the paucity of steaks at Golden Corral. Except during lunch.
After they light off the grill at 1600 for the afternoon/evening trade you can
eat cooked-to-order steaks until your eyes pop out of your head and your lips
protrude. All for the same price of admission. During holiday (and the current
pre-religious holiday) seasons there are also special menus. Currently they are
featuring grilled seafood. And on the Monday nearest to Veterans Day all
veteran's eat free from 0700 until closing time.

Restaurant & Institution Magazine's Consumers' Choice in Chains Awards
recognizes Golden Corral for Best Buffet Restaurant in Customer Satisfaction.

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

      Title: Golden Corral's Brass Bakery Yeast Rolls
 Categories: Breads
      Yield: 24 rolls

      1    Env active dry yeast
    1/4 c  Very warm water; 125øF/52øC
    1/3 c  Sugar
    1/4 c  Butter
      1 ts Salt
      1 c  Scalding hot milk
      1 lg Egg; lightly beaten
  4 1/2 c  Sifted all-purpose flour
      2 tb Melted butter; for brushing
           - rolls

  Sprinkle the yeast over very warm water in a large bowl
  (Very warm water should feel comfortably warm when dropped
  on wrist.)

  Stir until yeast dissolves.

  Add sugar, the 1/4 cup butter and salt to hot milk and
  stir until the sugar dissolves and butter or margarine is
  melted. Cool mixture to 110øF/43øC.
 
  Add milk mixture to yeast, then beat in egg. Beat in 4
  cups of the flour, 1 cup at a time, to form a soft dough.
  Use some of the remaining 1/2 cup of the flour to dust a
  pastry cloth.

  Knead the dough lightly for 5 minutes, working in the
  remaining flour (use it for flouring the pastry cloth and
  your hands). Place dough in a warm buttered bowl; turn
  greased side up.

  Cover and let rise in a warm place until doubled in bulk,
  about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4
  to 5 minutes on a lightly floured pastry cloth.

  Dough will be sticky, but use as little flour as possible
  for flouring your hands and the pastry cloth, otherwise
  the rolls will not be as feathery light as they should be.

  Pinch off small chunks of dough and shape into round rolls
  about 1 1/2" to 1 3/4" in diameter. Place in neat rows,
  not quite touching, in a well-buttered 13" x 9" x 2" pan.

  Cover rolls and let rise in a warm place until doubled in
  bulk, 30 to 40 minutes. Brush tops of rolls with melted
  butter, then bake in a 375øF/190øC for 18 to 20 minutes or
  until nicely browned.

  Serve warm with plenty of butter.

  This recipe yields about 2 dozen rolls.

  Bon Appétit!

  From: http://www.easybreezyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Never offend people with style when you can offend them with substance.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)