On 12-09-18 14:37, Ruth Haffly <=-
spoke to Nancy Backus about groceries <=-

We've encountered a lot of the "B" list type while travelling.
Sometimes when we need to stop for a meal and don't want to do burger
type fast food, we'll find an Asian buffet. Some have been good,
others, not as memorable.

I believe that Asian buffet can vary a lot depending on time of day,
i.e. how much traffic they are having. We once went to an Asian buffet
in Laurel with Michael and it was pretty decent, albeit not spectacular.
That was on a Saturday evening and it was fairly packed. We went back a
few months later on a Thursday afternoon when they were almost empty.
Our judgement then was slightly less than mediocre, i.e. D-. The
difference probably has to do with how often they turn over the steam
tables.

This might be decent for one of your church suppers? The category of
boat is something we put onto some recipes that Gail and I helped our
son Bryan select for cooking when he was a cook / deck hand /
environmental instructor on a two masted sailing vessel. Simple, can be
made in quantity and filling for a crowd.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lentils Ole
Categories: Lentil, Vegetarian, Boat
Yield: 1 servings

3 c Water
1 c Lentils
1 tb Olive oil
4 Cloves garlic, minced
1/2 c Chopped scallions, including
-some green
1/2 c Chopped sweet green pepper
1/2 ts Crushed cumin seeds or 3/8
-tsp ground cumin
1 tb Chili powder
1 8-oz can tomato sauce
1 tb Red wine vinegar
1 tb Molasses

In a large saucepan, bring the water and the lentils to a boil.
Reduce the heat to medium-low, cover the pan, and simmer the lentils
for 25-30 minutes or until the lentils are tender but not mushy. Do
not overcook the lentils.

While the lentils cook, in a medium-sized skillet, preferably one with
a nonstick surface, heat the oil, add the garlic, scallions, green
pepper, cumin, and chili powder, and saute the ingredients for 2
minutes or until the vegetables are tender-crisp.

Stir in the tomato sauce, vinegar, and molasses, and simmer the
mixture for 1 minute.

When the lentils are cooked, add the vegetable mixture to the lentils,
and heat the mixture through before serving it.

Note: serve over rice or with corn.

Source: "Good Food Gourmet," Jane Brody

From: Alison Meyer Date: 22 Feb 94

MMMMM


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* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

We've encountered a lot of the "B" list type while travelling.
Sometimes when we need to stop for a meal and don't want to do burger
type fast food, we'll find an Asian buffet. Some have been good,
others, not as memorable.

I believe that Asian buffet can vary a lot depending on time of day,
i.e. how much traffic they are having. We once went to an Asian

That's probably true; they most likely concentrate on the evening meal
crowd than the lunch time one. Tho there were some Chinese places in
Sierra Vista that put on a decent lunch buffet--catering to soldiers
that had a limited lunch time. We had some "hail and farewells" done
over lunch at some of those places.

buffet in Laurel with Michael and it was pretty decent, albeit not spectacular. That was on a Saturday evening and it was fairly packed.

Prime time for them.

We went back a few months later on a Thursday afternoon when they were almost empty.
Our judgement then was slightly less than mediocre, i.e. D-. The difference probably has to do with how often they turn over the steam tables.

Sounds logical, also the size of the place can have a lot to do with the quality of the buffet. If it's a well established place, the buffet is
usually better than a small hole in the wall, just trying to get off the ground.

This might be decent for one of your church suppers? The category of
boat is something we put onto some recipes that Gail and I helped our
son Bryan select for cooking when he was a cook / deck hand / environmental instructor on a two masted sailing vessel. Simple, can

I remember you writing about the boat; IIRC, we were still in AZ at the
time.

be made in quantity and filling for a crowd.

That's always a good reason for a dish like this. (G)

Title: Lentils Ole
Categories: Lentil, Vegetarian, Boat
Yield: 1 servings

3 c Water
1 c Lentils
1 tb Olive oil
4 Cloves garlic, minced
1/2 c Chopped scallions, including
-some green
1/2 c Chopped sweet green pepper
1/2 ts Crushed cumin seeds or 3/8
-tsp ground cumin
1 tb Chili powder
1 8-oz can tomato sauce
1 tb Red wine vinegar
1 tb Molasses

In a large saucepan, bring the water and the lentils to a boil.
Reduce the heat to medium-low, cover the pan, and simmer the lentils
for 25-30 minutes or until the lentils are tender but not mushy. Do
not overcook the lentils.

While the lentils cook, in a medium-sized skillet, preferably one
with a nonstick surface, heat the oil, add the garlic, scallions,
green
pepper, cumin, and chili powder, and saute the ingredients for 2
minutes or until the vegetables are tender-crisp.

Stir in the tomato sauce, vinegar, and molasses, and simmer the
mixture for 1 minute.

When the lentils are cooked, add the vegetable mixture to the
lentils, and heat the mixture through before serving it.

Note: serve over rice or with corn.

I think rice would be good with this, with maybe tortillas on the side.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Dale Shipp to Ruth Haffly on 12-12-18 02:42 <=-

Sometimes when we need to stop for a meal and don't want to do burger
type fast food, we'll find an Asian buffet. Some have been good,
others, not as memorable.

I believe that Asian buffet can vary a lot depending on time of day,
i.e. how much traffic they are having. We once went to an Asian
buffet in Laurel with Michael and it was pretty decent, albeit not spectacular. That was on a Saturday evening and it was fairly packed.
We went back a few months later on a Thursday afternoon when they were almost empty. Our judgement then was slightly less than mediocre, i.e.
D-. The difference probably has to do with how often they turn over
the steam tables.

That's generally the case with buffets anyway.... That isn't the only
thing that plays into it, though.... there are a few buffets we've known
where, no matter when or what time of day or how busy, they were always good.... The skill of the cooks probably made the difference there...
and maybe some flexibility on how much was fixed at a time depending on
the turnover... :) There was once one, called Mandarin Buffet, that was
superb no matter when you came... at worst like the regular buffets at
their best or slightly under, and at best, which was usually, as good or
better than any sit-down Chinese restaurant.... It certainly set the bar
high for our experiences anywhere else... :) We'd gone even near
closing time on a not-very-busy day, and found it to be still quite
decent... Sadly, it was lost in a gambling game....

ttyl neb

... You have to ask children and birds how cherries and strawberries taste

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