Oysters Casino Recipe Bon Appétit

Update Notes: December 20, 2019

Holiday Event
The Holiday event has begun! Talk to any NPC that you have "Friends" or higher Favor with to receive a present from them. In addition, each city (and some non-city areas) have a Ri-Shin tree that needs decorating. Look for the NPCs with red hats on to get started.
Sun Vale 2.0
This update includes a big change to the Sun Vale map. It has the same content and connections as before, but it looks quite a bit different. (And larger.) This is a 'soft launch' of the new Sun Vale. There's a lot of missing props and some odd graphical issues left to fix, but you can see the bones of the new place and how things are supposed to work together, and we need feedback on that! Sun Vale is for players in the 30-40 level range, so hopefully you can find things worth doing in any level of that range. (But as usual, you may have to explore around a bit to find them.)
There are some new things to do, and the "Things to Do" list in your quest journal has been updated to get you started.
We'll be doing another pass on Sun Vale soon to incorporate the upcoming playable fairy race. In the short term some Sun Vale NPCs have definitely had a downgrade of their homes -- in fact a bunch of the fairies no longer even have a roof over their heads, let alone any possessions -- but that's temporary. In this particular update we're most interested in game-mechanics feedback: is the combat is survivable? Is it worthwhile? How well do the new mechanics work, and are you able to figure out how everything fits together? That sort of thing.
Stun Trap Nerfs
Stun Trap was too overpowered and has been nerfed a bit.
Sushi Roll Nerfs
Sushi Roll items have been reduced in effective food level. They’re intentionally higher-level than their ingredients would suggest... but they went too far, being so overpowered that they made most other cooking recipes irrelevant. They've been toned down a bit while still trying to retain their purpose:
Note that the Nigiri recipes from Sushi Preparation have not been changed at this time, although they're also MUCH higher-level than their ingredients would suggest. (Nigiri is instant-healing food which is so good that it basically obsoletes healing potions at high level.) There are pros and cons to having a food item be better than healing potions. One of the cons is that we don't really have room to give Alchemists the ability to brew healing potions. Those potion recipes couldn't possibly be easier or more convenient than "slap two fish slices on storebought rice"! But on the other hand, it's fun flavor for sushi to be the best in-combat healing item. We're still considering the options, and leaving it alone for now.
Other Changes
Thanks for helping us make the game better with your feedback! If you type "/redeem DevGift2019" into the chat box (without the quotes) you'll receive a unique title and some XP potions. This is our way of saying thank-you for your patience and support! (If you've been around for many years you may have an additional novelty title to redeem; use "/redeem" to see a list of available redemptions.)
submitted by KomradeSims to projectgorgon [link] [comments]

This Weekend in Omaha #7 - Bernie, Lil Baby, Rodeos, Fish Frys, Fuerza, and Women's Marches - Something for everyone!

Sup yall, it is snowing AGAIN outside and I can't believe it. However if we do decide to brave the elements and go out this weekend, we have some incredible options! Here is your weekend morsel from postomaha.com...

Thursday - 3/7/19

Friday - 3/8/19

Saturday - 3/9/19

Sunday - 3/10/19

Super Legit Fish Frys of the Week
Who doesn't love a good fish fry? Check out this comprehensive guide to the Omaha Friday Fish fry
Check out our happy hour page for the usual, affordable, libations!

***Weather Report**\*
"Yeah, sorry, it actually did snow last weekend. And snowed a lot. It's snowing right now, and will probably snow more tomorrow, and the day after that. " More accurate report found here.

Omaha Famous
Local music, food, and people, you should know

Shucks Fish House & Oyster Bar - Absolutely Fresh!
What's not to love about Fried fish? Check out my favorite place to get it, Shucks, and a very cool local story of how it all started here.

The Origin of the Reuben Sandwich - from wikipedia - One origin story holds that Reuben Kulakofsky, a Jewish Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee", included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe. In Omaha, March 14 was proclaimed Reuben Sandwich Day.

The other origin story, does not hold :P

Be safe and have a good weekend - Cheers! www.postomaha.com

submitted by hotvision to Omaha [link] [comments]

Sailing Sea of Cortez

Sailing Sea of Cortez
Sailing Sea of Cortez
Go Baja Sailing provides various types of water vessels to explore the adventurous Sea of Cortex. The cruises witness the diverse nature, its history, and its varied culture. Swim or Kayak or whale watch in the crystalline blue waters.
Experience an 8-day water safari in a luxuries cruise of GoBajaSailing.com with good food and warm hospitality watch birds, whales, dolphins and other marine life to your heart's content.
A multiday cruise can take you further into the world Heritage Sailing Sea of Cortez. Engage in adventurous Kayaking, snorkeling, and board diving. Play with the sea lions. The warm gesture of the crew and the captain's guide will mesmerize you.
One can cruise along the coastline. The miles and miles of calm water will make one possible to explore it in the stand-up paddleboard or do kayaking or snorkeling. Along the coast, the spectacular colourful cactus blossoms will keep one mesmerized. Play hide and seek with the dolphins or watch the grey whales stalking one another.
Want to spend a fortnight on the sea? That is possible with GoBajaSailing. Go island hopping or watch the whales, dolphins and colourful birds. The pristine white sand will beckon you to visit the virgin beaches and wild shores. The meticulous housekeeping and the gourmet's delight provided by the crew will make the time fly like a wink.
A shorter trip is also available in a yacht that will stopover at remote islands and beaches along Baja’s Sea of Cortez for hiking, kayaking, and snorkeling. You can even follow a gray whale or get some first-hand fishing experiences. The friendly crew will help you to freeze the catch or cook you some delicious recipe with the fish.
A five-day escape into the tranquil sea will rejuvenate your body and mind with the wellness programs of yoga, stretching, and meditation. Along with relaxation, activities like kayaking, snorkeling, hiking, and stand-up paddle boarding awaken your adventurous mind.
Well, to fit your time and budget we at GoBajaSailing.com will personalize the tour plan according to your activity level and travel style. You can set sail from La Paz or Cabo San Lucas and visit Topolobampo, Mazatlan, Bahia Loreto, Santa Rosalia or Guaymas according to the trip plan. The unique ecosystem, the spectacular islands, amazing wildlife the Mexican cultural essence will make your destination Baja an unforgettable experience of a lifetime. One can choose from plenty of cabin categories and dining options, not to mention the casino and other entertainment on board.
Mid-January to April is the high season to visit the Sea of Cortez as this is the time for the migratory whales to arrive. They come from the Arctic and Alaska waters. Near the waters of Loreto, one can spot the blue whales while the gray whales seen at Magdalena Bay are spotted between February and March. The common fin whales are the longest guests as they stay from December to May. Besides the whales, dolphins, sea lions, frigate birds, blue-footed boobies and pelicans can be seen. While snorkeling manta rays, sea caves, reefs, and brightly coloured fish will feast the eyes. While cruising along with the coast deserts with large cacti, cliffs, and coves for the contrasting landscape.
Do not miss the chance of experiencing genuine art and culture and the excellent restaurants offering Mexican food which are too tasty and palatable.
Last but not the least, while on an adventure of the deep-sea diving lookout for oysters, the rainbow-lipped Pteria sterna oysters found in Mexico’s Sea of Cortez. Why? Pearls are world-famous. They are mostly found near the city of Guaymas. So, don’t miss a chance!
submitted by gobajasailing to u/gobajasailing [link] [comments]

Las Vegas trip report (restaurant heavy)

I went on vacation to Las Vegas with my wife from July 2nd-7th. This was my 5th trip and our 3rd together. Here's my (excessively long) trip report:
This time we stayed at the Cosmopolitan, and we had a Terrace Studio Fountain View room. It was our first stay at Cosmo (I'd been to Wynn, Luxor, Aria Sky Suites, and Bellagio previously), and the hotel was great. I thought our room was nicer than the one we had at Bellagio last year and for a cheaper price (friend who is a travel agent got us a pretty good deal). Literally the only downside I can think of is not being able to listen to the fountain music on TV. We were in the Chelsea Tower (which is larger than Boulevard), and had a great balcony view.
Cosmo definitely attracts a younger crowd than some of the other casinos on the strip- lots of people in their 20s and 30s staying here. There are two main pools, one in each tower. When we went down to the Chelsea Pool around 11am on the 3rd, literally every seat was already taken. Note: Chelsea Tower is much larger than Boulevard, but its pool is much smaller. We hiked over to the Boulevard Pool and settled in. Great view looking over the strip with a livlier atmosphere than you'll find at the Bellagio's pools. Also worth noting the water is pretty shallow- no more than 4' deep. The most amusing part of our swimming experience was watching an Asian kid, probably 10 years old, swim all around the place, bumping in to every other group there, and saying hi. Seemed odd that he was basically on his own at that age, but he was clearly having a helluva time.
One of the best parts about Cosmo is its location- right in the center of the strip, which makes an easy walk to most of the other casinos. It has a great selection of restaurants (see below) and modern decor as well. One notable omission in my opinion is it doesn't have any shows/productions in house. The casino also doesn't have a poker room, but I didn't end up playing during this trip anyhow. Easy walk to the Bellagio or Aria poker rooms regardless.
Checkin to the hotel was very easy. Our flight got in to Vegas at about 8am on Sunday, so the room wasn't ready yet when we arrived. They took down all my info, and we left our bags with the bellhop. They sent a text message when the room was ready around noon, and they brought the bags up to our room. I used the online checkout on Friday morning. Easy peasy.
Side note- I'd never used Uber before this trip. Definitely recommend it for others in the same boat. Cheap/easy to use, and I liked riding with the average Uber driver more than the average cabbie. Each hotel has its own pickup/dropoff location for UbeLyft- just ask any employee, and they'll point you in the right direction. I never had to wait more than five minutes to get my ride.
The only show we saw on this trip was Ka at the MGM Grand. I'd pretty much recommend any Cirque du Soleil show on the strip- they're all pretty amazing. O at the Bellagio is probably my favorite, but Ka was great in its own right. Supposedly it's unique among Cirque shows in that it has a big storyline, but uh... I'd just say there's not much of one. Amusing moment before the show: I get a text message from my wife, who is sitting right next to me. "Am I sitting next to a drag queen?" I looked over. Yes, yes you are.
We also made a trip to the Shark Reef Aquarium at Mandalay Bay. I felt like the line for tickets was pretty absurdly long. I realized the reason for that when we got in- the whole aquarium was about half as big as I expected, so they needed to keep the flow of people in fairly slow. Having said that, the exhibits they did have were great, and there was no shortage of staff floating around to answer any questions you might have. Definitely a good spot to bring the family to in Vegas.
The biggest reason we love Vegas is the food. Yes, my wife and I are the annoying people who post pictures of thier food on Facebook. The great thing about Vegas is there's multiple restaurant for just about any cuisine you can imagine right on the strip.
Wicked Spoon Buffet at Cosmopolitan (7-2-17 brunch): I like to hit up a buffet once whenever I visit Vegas, and none have disappointed. These places definitely aren't the Golden Corral. Our flight got in pretty early Sunday, so stuffing ourselves at the buffet and having extra time before dinner seemed like a good idea. To start things off, I'm a sucker for an omelette station, so I grabbed a Denver style omelette. Added some cheesy hash brown casserole (one of the best things I had), and a verrine. I have no idea what a verrine is, but it was basically a shot glass filled with mashed avocado, grapefruit, and a bit of crab. Good stuff. Had I stopped here, I would have had a normal sized brunch by most people's standards. Of course the entire point of a Vegas buffet is getting full value by stuffing yourself so full you can't walk, so I made more trips.
Next up I grabbed a jerk chicken thigh, a few pieces of spicy tuna sushi, some house-made italian sausage, and yogurt/fruit. The jerk chicken was perfect in that after the first bite I thought- that's not that spicy. 3 bites in, I'm feeling it a bit. By the end, I'm chugging my coffee/juice.
Finally it was time for dessert. When I first visited Vegas back in 2005, my friend informed me that the #1 rule of Vegas buffets is that you must try the bread pudding. You are not supposed to question the reasoning behind the rule, nor are you supposed to debate whether it's necessary. You simply do it. Wicked Spoon featured a bourbon white chocolate bread pudding. It was good, but I wasn't sure what to make of it since it tasted more like butterscotch than bourbon to me. I also had half a mango danish and some little chocolate tart. I thought I was done at this point until my wife brought back some gelato. I couldn't sit there and watch her eat, so I ended up getting some coconut-lime gelato for myself. The selection is pretty ridiculous- about 18 flavors to choose from. After the gelato, I finally waved the white flag.
Picasso at Bellagio (7-2-17 dinner): We've been wanting to visit Picasso for a while now. I was going to book a reservation here for our honeymoon back in 2014, but as it turns out they typically take a 2 week vacation in July every year. We ran into the same problem last year, but they were open on Sunday the 2nd this time before closing. Finally, we had our chance.
Picasso is basically fancy-pants French fine dining at its best. If you've ever seen the movie Ocean's Eleven, the restaurant scene was filmed there. We were seated at a table next to the window with the Bellagio fountain outside, and my wife had a real Picasso painting above her shoulder. So uh... not bad. I wore a suit and tie, but you really don't need to- wear khakis and a nice shirt, and you'll fit in fine.
We both ordered from the four course prix fixe tasting menu. My goal when eating out at nice places is to get stuff I don't cook myself / haven't tried much before. First course I got the poached oysters. The dish was basically smooth, melt-in-your-mouth like butter. Next up was the foie gras. This was the second time I've foie gras, and I've decided it's just not my thing. I could tell it was prepared properly, but I just don't think it has much flavor. The rhubarb chutney on the side was good, though. For the entree, I had the roasted milk-fed veal chop. After the first bite I literally started laughing, basically thinking, "Where has this been all my life?" Literally one of the best things I've ever eaten. If I had to nitpick, it was cooked a touch rare for my liking. But it was amazing. I wanted a lighter dessert given how much food I'd stuffed myself with that day, so I got a pineapple tart with prickly pear sorbet. Almost too pretty to eat.
Picasso is definitely the type of restaurant you take your date to if you're wanting to impress them. I like Le Cirque a bit more based on my two trips there previously. Le Cirque is a much smaller restaurant, just feels like a more intimate setting, and the service seemed a little more personal. But really you can't go wrong either way. Also, it was a nice touch seeing the chef, Julian Serrano, as we left the restaurant.
China Poblano at Cosmopolitan (7-3-17 lunch): The best way to explain China Poblano is that it seems like one person wanted to start up a Mexican restaurant at Cosmo, one person wanted to start up a Chinese restaurant, and then some executive asked, "Why don't we have both?" There are literally two different kitchens in the same restaurant, and the food is served tapas style- dishes just come out one by one whenever they're ready.
We started off with the queso fundido for an appetizer- pretty standard stuff. I ordered two tacos from the Mexican menu, one taco suadero (brisket), one carnitas. The brisket was good, the carnitas was great. Because if eating a taco with pork rinds on it is wrong, then I don't want to be right. I decided to get Mongolian beef lettuce from the Chinese menu, because I remember reading an IAMA from a Chinese restaurant owner a while back who said that was one of the best things on the menu that people rarely ordered. And he was right. We skipped dessert since our stomachs were still half full from eating the day before.
Estiatorio Milos at Cosmopolitan (7-3-17 dinner): Milos is proof that food doesn't have to be fancy to be fantastic. They just use high-quality ingredients, use a simple preparation, and let the food do the talking. The neat part about this place is that they really don't have specific fish on the menu. Instead you walk up to the fish case, pick out the one you want, and let your server know how you want it prepared. And marvel at the produce while you're at it.
We ordered the tzatziki as an appetizer, and at first I wasn't going to take a picture of it since it's just tzatziki. And then I tasted it. And I decided it deserved a picture- the best I've ever had. Next up was a Greek salad which was ridiculously good. Those definitely aren't the tomatoes you buy at Kroger. We chose lithrini, which seemed like a generic white fish, for our entree. Pan-seared with lemon, capers, and herbs. Some basic potatoes and broccoli for our sides. Milos is one of our top recommendations for people visiting Vegas.
Milk Bar at Cosmopolitan (7-3-17 dessert): We skipped dessert at Milos because we wanted to try out the Milk Bar. I grabbed one of the much-hyped compost cookies, which I actually thought was nothing special, and a spiked chocolate malt milkshake. The shake was awesome. I ended up coming back later in the trip and got a spiked coffee shake as well. Not sure they're worth $12 apiece, but you're in Vegas, so what the hell.
Eiffel Tower Restaurant (7-4-17 lunch): My wife had put this on the list of places to visit a month ahead of time, so we ended up going here for lunch. You enter the restaurant by going up an elevator in the main floor of the casino, and the doors open to give you a nice view of the kitchen. I always like restaurants where you can see people work in an open kitchen, so I thought this was a nice touch. We had reservations for when the restaurant opened, so we managed to snag one of the best tables in the place with a great view of the strip. We started off with the cheese tray as an appetizer, which was most notable for the honeycomb. I think that's the first time I've ever had real honeycomb, and it was delicious. I decided to go brunch-ish for my meal and order the lobster eggs benedict, which was easily the best eggs benedict I've ever had. We shared a frozen strawberry souffle for dessert, and the best compliment I can give about this is that we immediately began looking up recipes to make our own when we got back to our hotel room. Overall a great meal, and I think we'll head back here for dinner during our next trip to Vegas.
Tetsu at Aria (7-4-17 dinner): I'd wanted to visit a Japanese steakhouse while in town (especially since the favorite place in my town was run down by new ownership and closed), and I was a little surprised to find there weren't many options. Tetsu is actually a sectioned off portion of the BarMasa restaurant in Aria, and you can order sushi from BarMasa's menu while there. Which I did. I'm far from a sushi connoisseur, but I thought it tasted like a standard salmon roll- good, but I wasn't blown away by it or anything.
As far as the hibachi grill itself goes, the first thing to note is that the chefs basically just prepare the food in front of you but don't put on any sort of show. So if you're wanting to impress the family with a flaming onion volcano and eggs juggled on a spatula, this isn't your place. It's about the food, and the food was fantastic. I had the whole lobster, which is every bit as good as it looks. The chili shrimp cilantro fried rice was as good as the lobster, and I had some brussels sprouts on the side. My wife got the fingerling potatoes as a more photogenic side dish to her chicken. They also serve prime A5 Japanese Ohmi beef, but I couldn't justify spending $132 on a 4 oz steak. We had chocolate sesame ice cream for dessert, and the sesame was actually a lot stronger than I thought it would be (might actually put some people off).
Of course one of the fun parts of eating at these places is talking to people seated with you at the table. One of the ladies next to us teased a server, trying to get his name badge, Harvey (definitely not his given name), since apparently a guy named Harvey founded the golf club she worked at. Even went so far as to summon the manager to see if she could get the badge, but ultimately she failed in her negotiations. Everyone at the table had a laugh about the situation.
Burger Bar at Mandalay Bay (7-5-17 lunch): We were looking for a lunch spot down on this end of the strip before heading to the aquarium, and the Burger Bar (actually located in a walkway between Mandalay Bay and Luxor) came recommended by several people. To start with, they had a great beer menu. I ordered the classic bacon cheeseburger with onion rings. Great burger, cooked perfectly. I know there are several excellent burger joints on the strip, so it's probably not worth making a special trip far out of your way to come here. It's a great option if you want a burger and are on the south end of the strip, though.
Lemongrass at Aria (7-5-17 dinner): Next up, some Thai food. We had some pot stickers for an appetizer, which I thought were pretty average. Nothing to stand out here from your average takeout in either taste or presentation. My wife decided to order some wonton soup to share, and I'm glad she did. It was freakin' amazing- easily the best part of the meal. I wanted something light for my meal, so I ordered the garlic and lime steamed cod. The surprised reaction of the waitress seemed to imply that nobody ever ordered that. It was good, but you better love lime if you get it.
As luck would have it, the one time we received poor (exceptionally slow) service on the trip was when we had our meal before a show. We had to skip dessert so that we could make it down to MGM Grand in time to see Ka.
Olives at Bellagio (7-6-17 lunch): We thought about hitting up Lago for lunch, but since we were headed to Sinatra for dinner we wanted to avoid back to back Italian. Olives had a nice deal on a 3 course prix fixe lunch menu, so we ordered from that. I had the Caesar salad to start, followed it up with fish and chips, and finished it off with tiramisu. A bit of an odd combo, but a good meal. Nothing exceptional. Great server, though.
Sinatra at Encore (7-6-17 dinner): Another place we'd wanted to visit on previous trips but never had a chance to. There's tons of Frank Sinatra themed memorabilia in the place, including a Grammy, Emmy, and Oscar as you walk in the door. I'd describe the place as lively but classy as hell- which is pretty much what you'd want when going to a Rat Pack themed place.
To start off with, I ordered an Old Fashioned. It's one of my favorite drinks to order because everyone does it differently, and you never know what you're going to get. Well, it was the best Old Fashioned I've had in my left. I meant to ask the waiter what type of boorbon they used, but ultimately forgot. We ended up sharing the estiva for an appetizer, which is basically a watermelon salad. I ordered the gnochetti for my entree, which tasted great, but the portion size kind of left me wondering where the rest of it was. We shared the panna cotta for dessert, which was as good as it looked.
Eggslut at Cosmopolitan (7-7-17 breakfast): Eggslut is a casual stand at Cosmo that pretty much sells egg sandwiches all day long. I had the Fairfax with bacon, which is pretty much what they're known for. I think the reason why it was such a great sandwich was they kept the eggs inside creamy, whereas most breakfast sandwiches have the eggs cooked hard as a rock. When you walk up to the place your first thought is- whoa! Only $8... finally a reasonably priced meal. And then you realize they charge $5 for a cup of coffee or orange juice, and you remember you're still in Vegas. Regardless, this place is a good stop for breakfast or a late night snack.
Overall a great trip. Can't wait to go back again and try some different places.
submitted by MogKupo to vegas [link] [comments]

BIP39 Words list

Nothing special, just a copy of the current list (for the future) of what can be found at https://github.com/bitcoin/bips/blob/mastebip-0039/english.txt
submitted by lowcarbjc to btc [link] [comments]

what are y'alls plans for thanksgiving?

Just seeing what all y'all are up for the holidays. Those of you in school, going back home? Those with families, are you hosting or traveling? (lol)
I'm flying tomorrow morning back to New Orleans for my family, I'll be there until Tuesday. She's making a ton of things, deep-fying a turkey, cajun cornbread, sweet potato casserole with carmelized pecans, shrimp mirliton dressing, oyster dressing, green bean casserole, and a bunch of homemade pies. I'm so fucking excited.
Then Saturday one of my friends from Alabama is turning 21 so we're heading to the casinos on the coast.
submitted by hirst to gaybros [link] [comments]

[Table] IAmA: I've worked part-time at Chinese restaurants (in the U.S) whenever I get a break from school for the past 8 years, I'll tell you everything you want to know about this business!

Verified? (This bot cannot verify AMAs just yet)
Date: 2014-06-02
Link to submission (Has self-text)
Questions Answers
Is uneaten food ever recycled back into the buffet? OH GOD! Sadly, yes! After working at some places long enough, since workers eat off of the buffet as well, you learn to spot what's left from the day before. For example, left over chicken wings are soaked in water over night, fried again the next day and brought out during busy hours to mix in with fresh ones. Re-fried wings are darker in color.
Not all of them recycle food, and those that do select those that can be easily re-cooked. The last place I worked at doesn't save anything at all, it's owned by a family who isn't so greedy like many other owners.
Oh! Forgot one other disgusting practice. When the owner decides to do this they are seriously the greediest bastards in the business. In restaurants that recycle food, they often keep the meat, grind it up and make them stuffing for another item. Here's the nasty bit, some of these places pick out meat from the plates after the tubs are carried into the kitchen. I've never worked at a place that do that, but heard the story from a co-worker who had. I've since been avoiding anything stuffed at Chinese restaurants.
Why do they soak them in water overnight? Is that so they aren't dry when they re-fry them? Cos I'm just thinking that wings soaked in water would splatter like hell once they hit the deep-fryer. Yes, to keep them from getting too dry. The deep fryer is at very high temperature, sure it will splatter but all that water evaporate quickly.
Are health code violations common across all Chinese restaurants? In my area it seems like at least once a year a restaurant closes down because of it then reopens under a new name with the same management. All the restaurants I worked at have violations here and there, many would definitely close down if the inspector show up in the middle of the day. Strangely enough I rarely see the inspectors showing up even though we regularly receive threats from unhappy customers.
A lot of the processed food are put in the container and left somewhere on the kitchen floor (either to cool off, marinate at room temp, or simply for convenience), often without covers. Workers walk around, water splash up from the floor as they walk by. If an inspector really cared they can swab a food container in the kitchen and there will be a lot of bacteria, things are hardly washed, rinsed at best. There are things I don't eat in the buffet because I know how they are made.
There are things I don't eat in the buffet because I know how they are made. Anything stuffed. One item comes to mind is the lobster roll (fried rolls with meat stuffed inside), you can't be certain if the meat is clean.
Food on the floor uncovered? That seems like a relatively easy thing to avoid for potentially making someone very ill. I now sincerely wish Chinese food wasn't so damn good. It's basically impossible for me to remove it from my diet at this point. Covering something is another step you have to spend time to do, isn't it? Remember when I talked about convenience?
Can you give a phonetic annunciation for Tsao? I have heard it called "T-so" or "Sd-ow" and just plain "So" Help a Caucasian out with this so he can order more confidently. "Taw"
Well fuck, I guess people that work at chinese restaurants probably know how to interpret a wide variety of mispronunciations? Well, there aren't other dishes that start with "General", even heard people call it general chicken before.
Not to get all rascist or anything but are you asian yourself? I tried to apply for a job at a chinese restaurant and they wouldn't let me because im white. Not racist at all! I am. They don't usually hire non-Chinese mainly because of language barrier. As you can see they communicate in their native tongue and commonly they are not fluent in English. Secondly, they don't want to hire someone who might report them to the authorities for the things these places typically do (eg. false reporting revenue). And yes, I do speak Chinese.
你看得懂吗? 你说呢?
In my area they hire whites to the delivery. Have seen that, sometime places even have white people answering the phone, they likely got the job through connections.
Yeah, it also isn't just white people that are banned. I know in my area all the restaurants are from different parts of China and have a different dialectic, so they will only hire Chinese from their region. Correct! Chinese DO indeed discriminate among their own people.
What's the most unsanitary thing you have seen? When you stir-fry things, there will be times when a thing or two fly out of the wok when you are flipping them, sometimes they are right on the range, sometime they are on the floor, those things WILL go straight back into the wok. I've seen the chef pick up stuff from the floor and throw it back into the wok way too many times.
Also do you have any opinion on customers who go straight for stuff like crab legs and shell fish and load up platefuls of it (like are these customers frowned upon, are they stereotypically Chinese)? As far as people who go straight for the good stuff, don't we all? You will get dirty looks when you load up on seafood no matter who you are. I personally go to a casino and pay the good money for the better stuff without getting those dirty looks.
I've never been to a casino, what is special about the food there? Is it just the seafood or are there just really nice restaurants targeted toward big spenders. Luxurious pigging out.
What is msg and why is it so bad? It's a flavoring agent, commonly used in Chinese cuisine and industrial food production. It's bad because many Westerners have found themselves to be sensitive to Mono-Sodium Glutamate (MSG); think about Gluten.
If you are allergic to MSG, calling to ask the restaurant if they use it in their food won't help. ALL Chinese restaurants use it, but not all items require it.
Fact: While we are on the topic of allergies. Some restaurants include peanut butter in their Lo Mein. The sauce used to cook Lo Mein is pre-made, about 4 cups of PB in a 5 gallon bucket of sauce, so there is a chance that someone with peanut allergy has eaten Lo Mein containing peanut butter.
Glutamate and gluten are completely different things. The bad rep for msg was some suspected health concerns raised in the 90s, which have since been proven to not be a thing. It acts a bit like a salt, so can dehydrate you. But otherwise you're fine. I know they are different, I actually did a meta-analysis research project on the effects of MSG. I was just referring to how people are reacting to the discovery of the "supposed" detrimental health effects of MSG and Gluten. People feared MSG just as people avoided Gluten even though they are not Gluten intolerant. Edit: well, I guess I shouldn't have assumed people know what's behind this gluten-free trend, many people who are doing gluten-free diet can't tell you what is it!
There is no such thing as an MSG allergy. They only people that claim to have one are hypochondriacs or "Internet health nuts" that don't know what MSG really is. At least that's what a lot of the research on this topic says, but placebo can be a bitch depending on what you're trying to test.
Do you guys make any actual authentic Chinese Food or is it all American Chinese? Ask any new Chinese immigrants they will tell you they've never had anything in the typical Chinese buffet in the U.S, even if they had something with the same name in China, the American version will be tweaked. There are exceptions nowadays with some new restaurants bringing authentic Chinese food to standing out in the competition.
Edit: the amount of sugar required in the typical Chinese buffet food is definitely not "Chinese".
the amount of sugar required in the typical Chinese buffet food is definitely not "Chinese". Ha - you've obviously never been to Shanghai. Well, I guess I should have said the percentage of dishes requiring large amount of sugar is definitely not "Chinese". I'm not denying that some Chinese cuisine utilize lots sugar, but not all dished they do. In an Chinese buffet, pretty much all items had sugar added.
Does your restaurant you work at have authentic Chinese food or is it all American Chinese typical? And the answer is yes and no. I have worked at many and am not working at one right now. You want authentic Chinese, go to China-Town.
I know where it is. I was just asking and was curious. I wanted a straight answer. Thanks. What do you mean you know where it is?
Obviously this is illegal. Do local authorities just overlook a lot of this like illegal immigrant field workers? Is there a known protocol illegals know to follow when the authorities show up? They run if they can. Couple years back the ICE actually bust into these houses WITH FULL TACTICAL GEAR AND ASSAULT RIFFLES in the morning to arrest workers, some of these houses have kids living in them too, to a point they couldn't book more people into their local office, the bail was like 10k for females, and 30K for males. They made good money doing that for a while. There are states that enforce these laws more, and illegal workers avoid working in those states.
Edit: Lots of couples have kids here, they become an Anchor Baby
No matter what I do, I can't get homemade fried rice to taste like the genuine article. Is there a trick that I'm missing here? (Peanut oil? Chicken stock instead of water? MSG?) First things first, are you certain that your white rice is cooked right? That's the mistake a lot of people make right off the bat.
I've always wondered - how much of the buffet items are made from scratch and how many are frozen/pre-packaged and then just fried or heated up before serving? Any specific examples? Almost all from scratch depending on the which restaurant you go to. The only things I've seen that come in frozen are the fried stuff. A busy buffet sometimes buy Egg Rolls pre-packaged because it's time consuming to make. Onion rings, french fries...everything that's definitely not Chinese is bought in a package.
What are some "off menu" items that pretty much every Chinese restaurant makes for non-Western customers. How can I get Chinese restaurants to sell me authentic Chinese food? There is no such thing, these places would not go through the trouble to serve someone something different. China Town = Authentic Chinese food. Link to www.youtube.com
Dogs ? Not at the Chinese restaurants Americans are familiar with.
There are restaurants in some Asian countries that specialize in dog meat, and they farm raise these dogs, just like how people harvest horse meat in some European countries.
If I get an all-you-can-eat Buffet what do I need to stack my plate with the get the most value for money? Seafood, you get dirty looks when you chow down on plates upon plates of seafood, best bang for the buck!
How is the sauce for the basic stir fried vegetables made? I love it as a side and have no idea how to make it at home. Every recipe I find is for something with teriyaki or hoisin sauce. All I want is the clearish sauce used in 99% of Chinese restaurants for the stir fried mixed vegetables. Chicken stock brought to boil, add salt & pepper, scallions, sesame oil, add corn starch to get the right consistency then cover veggies with sauce.
Everything he said..a little garlic and white pepper is good too. Yeah, definitely forgot about the garlic, toasted in the wok with tiny bit of oil before pouring chicken stock into the wok.
With there being so many items on this menu, I suspect most of them share preparation, so its not really that difficult to prepare all of the options? Or do the chefs really have their work cut out for them with so many options? As far as preparation, things can get very specific for each item, that's why people keep complaining about how they can't replicate something they had at the Chinese place at home.
That's good to know, also explains where there is a difference between these otherwise seemingly similar "fast food" Chinese place. So...what's that roasted chicken recipe? Link to www.reddit.com
The sauce used for chicken feet (black beans). What is the recipe? I've always asked the chef for the recipe for the black beans sauce, but it's a lot of trouble like many other sauces they use, it involves many steps. Cooking at the restaurant is quite different than what online recipes tell you to do, you don't add ingredients as you go. The sauces are made in large amount at a time, and stir-fry is really mixing all the meat and veggies with the sauce after they are deep fried or blanched.
I've tried several recipes I found on the net, none of them are like the restaurants. Edit: I remember one thing that made replicating the sauce difficult is that one ingredient may be the byproduct of some other food they make.
Do you work in a Chinese buffet catering to non-Asians or ones that Asians go to? Have you heard of the Zen Buffet chain in Southern California? I'm Asian and it seems Zen Buffet is the only one my family and friends will go to. The ones I've worked at catered to the general American population. I have never been to CA, so I have never heard of Zen Buffet.
Where are the oysters sourced for the oysters with black bean sauce? Why are they always the biggest oysters I've ever seen? They're easily the size of my hand or bigger and Asian buffets are the only place where I see them. Are you talking about mussels w/ black bean sauce? A lot of people confuse that with oysters. Regardless, they are farm raised, mostly in Latin America (in countries like Guatemala).
Where do the desserts come from? All Asian buffets seem to have the exact same desserts. The square of cake with jelly top, the jelly roll, the macaroon, etc. Desserts are made by dessert factories and sold in brown cardboard boxes. One of the pastry company is called King's Pastry in Ontario, Canada. These companies supply wholesale companies that deal with the Chinese restaurants; a nationwide Asian restaurant wholesale company is called Asian Foods. I worked for a boss that knew the founder of Asian Foods personally, he started the first Chinese buffet in a state, and there were no supply companies at the time so he had to buy everything from a grocery store, that grocery store was owned by the founder of Asian Foods who saw the potential in supplying the Asian restaurant business.
Thanks for the reply! Yea, Southern California has lots of Asian buffets where the main clientele are Asians (and Hispanics, but mostly Asians). Zen buffet has the biggest name recognition amongst all the Asian buffets around here. I love Hot and Sour soup (that's how I normally gauge a Chinese restaurant's quality), so I wish I could find a buffet that had a good one. It's always this thickened soy sauce water with random bits of egg and bamboo suspended in it. No, oysters with black bean sauce. They use these giant oysters, spoon on some black bean sauce, and bake. Only 6 or so fit in one of the steam table pans on the buffet, so they're gone in seconds (usually because one person camped out and got all six and the next batch is 30 min away). The crab legs are REALLY salty! I guess that's why. Although, since they charge for soda and Asians don't usually order a drink that costs extra when they go to the buffet. Only the non-Asians will order the $2.39 drink, so that's only 1/4th of the clientele. I wish they wouldn't delay the premium items since everyone ends up camping out for them (and stealing tongs from other stations so they can also be grabbing crab even though they're not first in line). Because it's so rare to have a batch put out, everyone grabs as much as possible as fast as possible. I'm convinced that if they would just keep it continuously stocked, people would just grab what they could eat and they would end up going through less crab in the long run. Good to know about the desserts. I've always wondered about that because every Asian buffet in California has the exact same setup of desserts. Do you guys do the sliced bananas in that fluorescent red syrup? What the heck is that syrup? Strawberry sauce, that's it, same as those you would put on waffles. Some places even use sauce that has strawberry chunks. You can't taste the strawberry in that dessert? Now you know, make them at home!
How common is it for an American to come in who speaks Chinese? Do most Chinese restaurant workers in the US speak mandarin or cantonese, or is it mixed? My mandarin is not amazing, but not terrible either (according to my Chinese friend). If I tried to order in chinese, would they be just be offended? It's becoming for prevalent with Westerners going abroad to China, for school or business. Most of the restaurant workers speak Mandarin, and this business is dominated by people immigrated from China's Fujian province, the province right next to Taiwan across the ocean. There people came from the City of Fuzhou and the surrounding area, they have their own regional language (people often call it a dialect, suggesting it's a variation of Mandarin, but in reality is a completely different language). They wouldn't be offended, actually a "老外(Lao Why)" (Chinese word for non-chinese person) speaking Chinese is very fascinating to them.
Also I remember going to a Chinese take out place near me once and they actually had the chinese catalog for take out restaurants sitting out for people to look at...what is the name of this catalog? Seemed like it was something nationally circulated throughout the chinese take out community. Pretty sure it's the Chinese newspaper, they often print weekly or bi-weekly so they can get quite thick.
Why did no one ask him what he WOULDNT order at a chinese restaurant??? ahhh now i wanna know what i should stay away from... Anything stuffed. You never know if the meat is clean.
GGOP XD thanks. But now I must break up my love affair with crab rangoon sad face Crab rangoons are fine. It's the stuffed meat that's sketchy.
How would I, a college student, get into working part time at Chinese buffets during school breaks? Are you Chinese? do you speak Chinese? If you are non-Chinese, you better speak Chinese. If you can't speak Chinese, you better have connections with the owner or know people working there.
Edit: Chinese buffets really aren't non-chinese worker friendly, plus the hours are horrible.
Yes, I'm American born Chinese. I can speak at a conversational level, but I'm just worried that I wouldn't be able to hold my own in a restaurant setting. People are very judgmental there, mainly on your efficiency at working this laborious job. Some people are just mean for no reason, keep in mind, many of these workers spend 6 days a week, 12 hours a day working in there, after 10-15 years some of them develop personality problems. I've seen many people like this.
Is the iced water at a chinese buffet okay to drink or should I go for something else like hot tea or a Coke? They are fine, comes right out of the soda fountain, if not, it's just from the faucet. It really depends on if you have a sensitive stomach, if you drink from the faucet at home you'll be fine drinking water at the restaurant; generally you should concern more about the food than the water.
Why do all Chinese food come in same cardboard barrels? Not all, but it's just the way it got started, they keep it the same way to give you that sense of consistency, you correlate consistency with authenticity.
How much food do we need to eat at the all you can eat that you guys loose money? You can't, the whole point of buffet is people with big appetite balance out with people with small appetite, so at the end of the day, they don't really lose money. But if you really want to know how much you personally would get your money's worth, 5-6 plates full should do it for a buffet that costs around 12 bucks (depending on what they serve), or you can do two full plates of crag legs.
After working at these restaurants, would you ever take a date to any of the buffets you've worked at? I would depending on the occasion. Saw some kid brought his prom date to the buffet, both still in their full outfit for the night...
Is any of the food really 100% vegetarian? I've been lied to so many times by Asian restaurants. No. Everything deep fried (even vegetarian) is done in the same deep fryer with the same oil. Some veggie only dishes are deep fried in the oil for a second or two (instead of blanching with water), this process makes the food look better when it's done. The only things I can think of is guarantee 100% vegetarian is the steamed vegetables...well, they are boiled with water, no steaming at all.
Edit: example, spring rolls are fried in the same oil as the pork egg rolls.
Why do you work in Chinese restaurants? Are those jobs just easy to get if you are Chinese? Is there something else you like about it? It all started when I was hanging out at a family friend's restaurant when I was a kid, then I started helping out here and there, nothing seriously; I would some times head over to Blockbusters to play games when I get bored. Then I was looking for a job when I started high school like many other kids, filling out applications and all but none responded. Then the idea of working at a Chinese place began. You don't need applications, you agree to work, the owner agrees to hire, and you start the next day. Pay all in cash at the end of the day if you wait tables. The thing I like about it is I can work whenever I decide to spend my break from school working, I just call the place and ask if they have opening, sometimes they just tell someone else to go on vacation and return when I am back to school, and people who work full time there are pretty willing to leave for a bit since they typically work 6 days a week, 12 hours a day, so they need the break.
Edit: the job isn't necessarily easy, you need to work fast and efficient, if you can't do that you'll get fired as fast you can get hired. I actually hate this job overall, you meet so many horrible people, not just you wouldn't want them as your customers but you just wouldn't deal with them in life in general.
OK. This is really late. I love Chinese food, my girlfriend is from mainland China, I can speak like three words of Chinese. And nowhere in all of my compendium of knowledge, either direct or through my girlfriend have I found a good General Tsos's recipe. The recipe is complicated that's why. People can't make it because it takes so long, even the chef don't make them when they are home. Here is the brief process just to show how time consuming it is to make this dish. I don't have the full recipe though. Batter is made with eggs and other flavoring. You have to add the right amount of everything to get the right consistency otherwise you can't get the right crunch after you fried the chicken. The sauce is prepared separately. Lots of ingredient: chicken stock, soy sauce, lots of sugar, that sugary water inside canned pineapple, ground chilli pepper... Chicken is covered in batter and deep fried, then let to cool. when order comes in, the fried chicken is again deep fried. Then the sauce is brought to boil in a wok, fried chicken is then pour into the sauce and "stir fried", corn starch is then added to bring that sticky, gooey goodness. so yes, all the seasoning is done before hand.
How do you make that tasty tasty chicken happen?
Any food that you think is the safest bet at any Chinese restaurants? The typical fried rice and lo mein, they are simple with few ingredients, there aren't many things you can do with them to be greedy and save on costs.
If you're still taking questions, can you tell me some awesome recipes? Or was it all mostly pre-packaged stuff? Roast chicken: Use chicken thigh meat or breast, cut them into pieces that are about .5-1 inch thick and 3-4 inches wide.
For about 3 pounds of chicken: Sauce: Half an onion, 4-5 slices of ginger, 3 table spoons of oyster sauce, 3 table spoons of salt, 3 table spoons of oil, 1 table spoon of pepper, 6 table spoons curry power, 2 table spoons of cooking wine, 1 table spoon of MSG (or not), add hot sauce if you like spicy food. Mix everything together and marinate the chicken in it overnight inside your refrigerator.
Cooking: lay each piece flat on aluminum tray, pop into oven for 45 minutes on 425 F. turn all pieces half way to get them evenly cooked.
*I'm not certain on the proportions, I just eye ball everything when I cook, so all the numbers are just what I think is the amount I add.
Alright wisbucky. Everything you have said has been spot on. Im sure you have seen my other post about me working for chinese restaurants for nearly 20yrs of my life(from delivering, serving, bartending, managing, POS support, marketing, web development etc) What is "the VERY BAD!"? Have you read the comment where I talked about recycling left over meat from customer's plate for stuffing in a different item (eg. lobster rolls)?
Awesome ama, read through the whole thing cause I love chinese food. Hope I'm not too late but how is the beef in all chinese dishes so tender? This has puzzled me for a long time. I'm pretty sure it's flank, and the high heat shock factor in a wok could be it, but very difficult to replicate since you need the special high heat burner. Is there any industry trick to it? They are kept in a thin batter, pretty much add flour to the beef, provided that there are still quite a lot of moisture on them, add little water so the mixture of beef and batter isn't too dry; you are going for the thin runny, slimy coating over the meat. When it's time to cook, you deep fry them half way done, then prepare the beef however you want in the second half of the cooking process.
Edit: oh, pretty sure it's corn starch instead of flour.
Do you have a god recipe for breading? I've tried several and the breading is always falling off, limp and wettish, absorbing too much oil, etc. I don't have a good recipe for breading.
Be honest, would you eat there? I do, all the time! I go to buffet dates with my friends while I'm not working and at school.
Are you talking about a single restaurant? or multiple ones (and how many)? Where are you located? Where any of them better or worse than the others in terms of health and safety? Talking about my experience working in multiple restaurants, but things pretty much are the same across the country. I'm in the midwest, and I can't name any establishments for obvious reasons, sorry!
Can't believe no one asked... At places where both are served, any difference between the buffet food and the made-to-order food? No difference, the chef just make the small portions for the made-to-order, that's all.
Where do they get their cat? This was an AMA about Chinese restaurants. If you have questions regarding pussy wholesale, you need to consult your mother.
How's is General Tso's Chicken really made? Link to www.reddit.com
How do I hook up with one of the Chinese waitresses? The same way you would any other waitresses if there is no language barrier.
Are they careful about the food they serve ? Perhaps if it fell on the floor, do they just pick it up and serve it anyway ? Ever had any incident when someone spit/peed/masturbated in the food ? Link to www.reddit.com
No excrement involved in the cooking process. But, there was this chef who has the habit of picking his nose as he waits for the food to get done, the owner warned him some many times.
Recently went to a hibachi buffet that had a very large sushi bar. I had about 3 plates full of sushi then dessert. If it cost $12 for unlimited food, did I get my money's worth and did the workers hate me? Around 3 plates FULL of sushi I think you got your money's worth, but also depend on which kinds you had, the raw ones generally cost more because those require higher quality fish. It's quite common for people to have that amount of sushi if they are solely there for that, so waiters get quite used to seeing that, but around 5 plates though...you will get your money's worth and people will hate you.
Did you ever work at a restaurant with "yellow" fried rice? Yes, it's food coloring added after the white rice is done cooking and before it's fried in the wok.
Why do you keep working at Chinese resturants? No other skill set, can't speak the language fluently, and illegal residence status usually put a stop to whatever dream they had before coming to the U.S.
Why are so many of the main dishes sweet but the desserts taste bland and sugarless? Restaurants add as much sugar as they want to their dishes, but they buy the desserts in package.
Any warning signs that a place is overall substandard and that they do this type of meat grinding from left overs? I have to admit, I hand't been to a buffet in a while and went to one a couple weeks ago. There just seemed to be a lot of strange things, odd textures and smells that alarmed me. Trust your instinct, that's pretty much what I do when I eat at a place I don't work at.
Anthony Bordain once said a good judge is by checking out the bathroom. If they can't keep that clean, and it's an area open to the customer, than go elsewhere. Applies for all restaurants.
Last updated: 2014-06-06 12:52 UTC
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