A Buffet idea

Christine Dabney wrote:


For the purposes of this question, does the concept of "buffet"
exclude any aspect of customers ordering things, short-order cooking,
"egg stations" and the like?

I ask because it affects the range of possible answers to the
question of "what would make it better".

Steve
 
"projectile vomit chick" wrote in message
news:[email protected]...
On Feb 16, 1:07 am, Damaeus wrote:

*snip buffet wet dreams


Yeah buffets love potato people. Fill up on potatoes, idiot!

Wow, you people really have your *pie in the sky*, don't ya. Next
you'll all start jizzing about Chinese food. LOL

There is a chain that does a potato bar. We used to eat at them in CA. Had
the name "Fresh" in the name of the restaurant. They mainly had salads and
tons of those. Then the potato bar and I think some tiny slices of pizza.
They may have had some soup as well. I don't remember. I rarely get soup
at places like that because it usually isn't made from scratch.

Daughter loved that place because she was a toddler at the time and into
finger foods. They had lots of fruit and vegetables she liked to eat.
 
On Feb 17, 9:25?am, Omelet wrote:

Of course she's never been there. She blows out her ass just like she
blows out her stinking maw.

--Bryan
 
On Feb 16, 11:15?am, "Nunya Bidnits" wrote:

I know that place! It is definitely odd. Seems to get quite a good
deal of foot traffice, though. For my money, I'll go to the Indian
place in the same strip mall, which offers excellent food and
bottomless cups of chai.
 
On Wed, 16 Feb 2011 16:16:47 -0800, Christine Dabney
wrote:


IMO, cooked veggies would have to be the kind served cold or changed
often because veggies go to mush so quickly when heated.

Why not make your imaginary restaurant a dessert buffet only?


Maybe it's still there, but in one neighborhood of Sacramento, there
used to be a restaurant that was desserts only. Maybe it was a bakery
by day, but it was open late and had a ton of tables... it was really
crowded the time we went. I think we bought dessert to go and walked
back to our friend's house to eat it.

I've been thinking about making rice pudding for days. I have some
leftover rice and may make a bastardized version of Danish ris ala
mande (no egg required).


We have lots of good ice cream shops that make their own ice cream on
the premises, but if you made one or two ice cream or gelato flavors
at a time... it would be a good addition to a dessert buffet. I would
make it a serving station to keep the ice cream properly frozen.

I'd also include a crepe station.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Re: [email protected]

Damaeus wrote:


Maybe that's true to some extent, but the potatoes available at Restaurant
Depot are sometimes even crappier than the grocer's. They are dirt cheap
though.


You need to quit buying Motel 6 brand potatoes.

;-)
 
On 2/17/2011 5:46 AM, Omelet wrote:

Sounds like you're talking about Mochiko Chicken. It's essentially
teriyaki chicken that has rice flour and eggs added to the marinade.
It's an easy to make dish and quite popular over here. The idea of an
all-in-one marinade/batter is a pretty good idea.
 
In news:rec.food.cooking, projectile vomit chick
posted on Tue, 15 Feb 2011 23:15:54 -0800
(PST) the following:


I like potatoes. I don't think that makes me an idiot.

Damaeus
 
Christine Dabney wrote:





I think they do, or potentially can; but they also blur the distinction
between a buffet and other forms of restaurant dining.

I know of a very popular food stand that serves nothing but Portuguese
sausage, grilled, on a good roll with arugula, grilled peppers and a
squirt of olive oil. If you had a buffet (steam tables plus salad bar),
but also had a "Portuguese sasuage station", the net result would be
better than "just" a buffet.

What I don't know is whether this is the sort of thing you had in
mind. If so, it makes the question pretty much wide open. i.e.
you could throw in a pizza oven with a pizzaiolo. That would sure
improve most buffets I've been to.

Steve
 
On Feb 15, 10:21?pm, Sky wrote:

Strange to mention Fuddruckers (fairly high quality) and IHOP (very
low quality) as suggestions.

Corn meal breaded and fried tilapia and several good salsas would be
musts.

--Bryan
 
Re: 9c5c0bca-930d-42ac-8758-67163768b22a@z31g2000vbs.googlegroups.com

Michelle wrote:


Small world! Yes, the Indian restaurant is quite good. Can't recall the name
this minute though.

Have you tried the new Mexican place up the road at about 84th and Wornall,
PapaRicos? (Formerly Torre's Pizzeria, followed by a succession of
lackluster attempts until now.) Very tasty and the owner is eager to please.
I really hope they succeed. They even have an extensive breakfast menu 7
days but I haven't tried it yet.

MartyB
 
On Wed, 16 Feb 2011 19:54:57 -0500 in rec.food.cooking, Brooklyn1
wrote,

But what if you are getting beef, and last time through you had the
mac-and-cheese?
 
Sycophant wrote:


By sucking up to Pussy with no thought whatsoever on your part, you
demonstrate why you have the "Sycophant" nickname I've given you, bitch. OF
COURSE the cornstarch thickeners are small BY COMPARISON WITH THE NOODLES
AND RICE. But it's not an insignificant amount for someone who claims to be
following a low-carb diet as you do. Remember that you claim that breading
with flour is too high-carb for you; well, the cornstarch is just about
equivalent to that breading. I pointed it out because you claim to be
low-carbing. But of course if you want to ingest a couple pounds of
cornstarch because you're too fucking ignorant to live, I guess that's just
the way the ball bounces.

This just proves, once again, that both you and Pussy are malignant
anthroponomas[1] and should be sterilized (or better yet, euthanized) for
the good of the human race. Thanks. :-)

Bob
anthroponoma: from the Greek "anthrop" meaning "man" and "noma" meaning
"cancer"
 
On Feb 16, 2:13?am, Damaeus wrote:

I think she's pointing out that potatoes are a very low food cost
item, and questioning the wisdom of one who pays buffet prices for
something one could make much, much more cheaply at home.

--Bryan
 
Sycophant wrote:


Not all that long ago, Koko posted here about making fried Thai-marinated
chicken following the recipe from the Chez Pim blog. Do you have Koko
killfiled, or has long-standing drug abuse erased your memory of anything
which happened more than thirty seconds ago?

Bob
 
On 2/17/2011 5:26 PM, Omelet wrote:

The dish as served here is made using boneless chicken thighs cut up
into pieces and is served in most fast food places. I've made this using
corn starch instead of rice flour - it turns out fine. Good luck!
 
On Thu, 17 Feb 2011 21:30:03 -0600, Omelet
wrote:


Thanks but I truly don't consider that much of a compliment, the
average circus seal is more intelligent than that HS dropout blowhard
who thinks the tsp of starch used as thickener for the average
oriental dish is "copious"... but what would a keyboard kook know...
he's obviously never eaten Chinese food, let alone cooked any.... only
a certifiable imbecile wouldn't consider the majority of starch by FAR
in oriental cookery is in the rice and noodles... even a circus seal
would know that.
 
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