Text 33304, 113 rader
Skriven 2015-11-18 08:05:31 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: See Food
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> We seem to have run the course on Chinese buffets. We're down to two
 DD> and a half. The more acceptable is Supreme Hibachi and Sushi - which
 DD> is huge. And seems to to a good business - just not with me for the
 DD> most part. A couple times per year unless with others who want to go
 DD> there.

 NB> We still have quite a few Asian buffets, along with the Wokery steam
 NB> table at Wegmans as part of their Hot and Cold Foods bars...  ;)  And a
 NB> number of the Chinese restaurants will do a small lunch buffet as an
 NB> option for their customers...  Most of the all-day buffets though are
 NB> of less than stellar quality... we're down to two that we'll even go to
 NB> once in a while... But we've got lots of other choices for places to go
 NB> anyway...  ;)

One ofours is an all-day proposition and it's merely OK. The other is an 11:00 
to 14:30 lunchtime deal and is better than OK but outside my normal lunch 
range of travel. The one I class as half is nowhere near decent - either as a 
buffet nor as a sit-down. I suspect they must be running a Chinese (money) 
laundry or off-the-books import business.

 DD> There are now as many Indian buffets in my town as Chinese. I will
 DD> give the newest (to me), Taste of India a shot in the next week
 DD> or two. I alrady make Gateway to India a regular stop (four or five
 DD> times a year).

 NB> We have a lot of Indian restaurants around... the half-dozen or so that
 NB> are in our usual stomping grounds all have lunch buffets, and most of
 NB> them do a one-night-a-week dinner buffet as well... Tandoor of India is
 NB> our go-to place among them... they have two locations now, the second
 NB> (in Fairport) being halfway to Fords in Newark, and just as good as the
 NB> original location...  :)

A newish "International" buffet has opened on the site of a former Burger 
Chef/Chinese buffet. I gave Ali one of my chilli recipes (that doesn't use 
pork in any way) -- we'll see what he does with it. Food is Indian, Afghani, 
Persian, etc.

 DD>>> Well, crawfish are just miniature fresh-water lobsters. But, they are
 DD>>> great in crawfish etouffee.

 NB>>> Already picked out of their little shells for me, then they can be
 NB>>> pretty good... I'm not nearly as loath to do the picky work to get my
 NB>>> food as my hubby is, but those are usually over my line...  ;)
 DD>> It's sort of hard to find non-Vietnamese crawfish tail meat around
 DD>> here. I  don't trust their farming methods not to give me the screaming
 DD>> sh1+$.

 NB>> Dunno where ours come from... they show up at a lot of the buffets...
 NB>> people I know that do chow down on them seem to not be having any bad
 NB>> effects from them, though... :)

 DD> You can almost bet your last nickel that they aren't from the rice
 DD> paddies of Louisiana or Arkansas. Or even Texas.

 NB> Possibly...  But, even so, they might be even closer.... In
 NB> northcentral PA, where my extended family used to camp yearly, the kids
 NB> would find a decent catch of them just about every year, in the river
 NB> that flowed along the back of the campground...

I used to catch crawdads in Macoupin Creek on my family's farm using a string 
tied around bacon rind or half stinky chicken entrails. Just dangle it in the 
water for a while, pull it up and drop the clinging crawfish into the bucket 
and repeat. Not commercial quantities but still ........
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crayfish Tails a la Carlton
 Categories: Seafood, Sauces, Herbs, Wine
      Yield: 4 Servings
 
      1 qt Water
      1 ts Salt
      1 tb Sugar
           Parsley leaves
     12    Stalks of fresh dill
      2 lb Frozen crayfish tails

MMMMM---------------------------SAUCE--------------------------------
      1 c  Hollandaise sauce
      1 tb Fine chopped dill
    1/2 ts Sugar
    1/3 c  Dry white wine
 
  In skillet boil: 1 quart water with 1 teaspoon salt, 1
  tablespoon sugar, a handful of parsley leaves, and 12
  stalks of fresh dill. Simmer for 10 minutes.
  
  Add: 2 dozen (2 pounds) frozen crayfish tails, bring to a
  boil and simmer for 5 minutes. Let the crayfish cool in the
  liquid. When cool enough to handle, remove meat and discard
  intestinal vein which runs down back. The easiest way is to
  slit covering on underside of tail on both sides with
  kitchen scissors, then peel off shells.
  
  SAUCE: Put into small saucepan: 1 cup hollandaise sauce.
  Stir in: 1 tablespoon finely chopped dell and 1/2 teaspoon
  sugar. Whisk the sauce over low heat until warm, then whisk
  in gradually: 1/3 cup dry white wine. Be careful not to let
  the sauce get too hot.
  
  Pour sauce over crayfish and serve with cooked white rice.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "The world is my lobster" -- Henry J. Tillman
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