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Old 05-02-2017, 08:01 PM posted to rec.food.cooking
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Default Golden Corral

This was our first visit and I had a gift certificate for a free meal.
(I was required to show my drivers license to verify that the gift
certificate was really for me and that I wasn't scamming them)

We chose a bad time. I guess everyone was taking their kids home
from the Mall or something because the place was crammed with families
with strollers, carry cots, and toddlers (all had a voice!). The
place had only a few vacant tables. I thought the price was quite
high for a buffet of this type. The weekend meal was $13.99.

I chose the current specials of pecan crusted fish, golden deep
fried shrimp and carved lemon rosemary steak and the scallops skewers.
(I don't remember the kind of fish or steak). Every item but the
scallops were outstanding. Juicy, tender, hot, fresh and not
overcooked. The scallops were an education. There were 6 or 8 of
them on a wooden skewer, they were grilled. The scallops each were
about the size of a kidney bean, maybe a smidge larger -- no joking or
exaggeration -- really. Of course they were overcooked, dry and
tasteless. How could they not be. I didn't know that scallops came
that small and if they did that it was legal to harvest them at that
size. I mean, it's the killing of babies, right?

The steak was about 1.5 inches thick and rare in the true meaning of
rare (hot and dark pink) My husband made the comment that he never
eats or likes rare meat but that this steak was really, really good.
If I hadn't been full, I would have gone back for more shrimp and
fish. I have never been routinely successful in getting the outside
of those two crispy and still able to keep the inside moist.
Congratulations to the deep fryer cook!

The rest of the food at Golden Corral was so-so and really picked over
due to the rush of the crowd. The staff was doing their best but they
were overwhelmed. So I really can't judge the salads, and desserts as
those tables were destroyed and I wasn't willing to wait. As we were
leaving things were beginning to calm down.
I think, personally, that Applebees (a sit-down restaurant) is a
better value, dollar for dollar. Plus you get table service and real
eating utensils (the minimal size and weight of the utensils given at
GC definitely limits the idea of anyone wanting to steal them)

My husband really liked the food. I'd rather go some place else.
Janet US

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Old 05-02-2017, 10:14 PM posted to rec.food.cooking
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On 2/5/2017 3:01 PM, U.S. Janet B. wrote:

The weekend meal was $13.99.

I chose the current specials of pecan crusted fish, golden deep
fried shrimp and carved lemon rosemary steak and the scallops skewers.
(I don't remember the kind of fish or steak). Every item but the
scallops were outstanding. Juicy, tender, hot, fresh and not
overcooked. The scallops were an education. There were 6 or 8 of
them on a wooden skewer, they were grilled. The scallops each were
about the size of a kidney bean, maybe a smidge larger -- no joking or
exaggeration -- really. Of course they were overcooked, dry and
tasteless. How could they not be. I didn't know that scallops came
that small and if they did that it was legal to harvest them at that
size. I mean, it's the killing of babies, right?

The steak was about 1.5 inches thick and rare in the true meaning of
rare (hot and dark pink)


Bay scallops are small. Considering the offering of scallops and
shrimp. the price is reasonable.

We went to a GC a few years back. It food, lots of it. Not much else
to say about it. There are a few people that really pig out at places
like that too, getting their money's worth.

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Old 05-02-2017, 10:23 PM posted to rec.food.cooking
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On Sun, 5 Feb 2017 17:14:27 -0500, Ed Pawlowski wrote:

On 2/5/2017 3:01 PM, U.S. Janet B. wrote:

The weekend meal was $13.99.

I chose the current specials of pecan crusted fish, golden deep
fried shrimp and carved lemon rosemary steak and the scallops skewers.
(I don't remember the kind of fish or steak). Every item but the
scallops were outstanding. Juicy, tender, hot, fresh and not
overcooked. The scallops were an education. There were 6 or 8 of
them on a wooden skewer, they were grilled. The scallops each were
about the size of a kidney bean, maybe a smidge larger -- no joking or
exaggeration -- really. Of course they were overcooked, dry and
tasteless. How could they not be. I didn't know that scallops came
that small and if they did that it was legal to harvest them at that
size. I mean, it's the killing of babies, right?

The steak was about 1.5 inches thick and rare in the true meaning of
rare (hot and dark pink)


Bay scallops are small. Considering the offering of scallops and
shrimp. the price is reasonable.

We went to a GC a few years back. It food, lots of it. Not much else
to say about it. There are a few people that really pig out at places
like that too, getting their money's worth.


I am familiar with bay scallops. These were much, much smaller.
Janet US
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Old 05-02-2017, 10:23 PM posted to rec.food.cooking
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On 2017-02-05, U.S Janet B wrote:

I didn't know that scallops came that small.....


In CA, they called those "bay" scallops. The normal sized scallops
(2oz-4oz) were jes called scallops. Look again. Did the menu say,
"Bay Scallops"?

The Cook's Thesaurus sez they're more common on the East Coast. I'm
no expert, but "bay scallops" (yes, about the size of a lima bean) are
what one typically finds in a specially good Italian Cioppino, along
with Dungeness crab. Cioppino is a classic San Francisco (read West
Coast) dish.

I never had any trouble finding "bay scallops" in CA.

nb
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Old 05-02-2017, 11:32 PM posted to rec.food.cooking
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On 5 Feb 2017 22:23:07 GMT, notbob wrote:

On 2017-02-05, U.S Janet B wrote:

I didn't know that scallops came that small.....


In CA, they called those "bay" scallops. The normal sized scallops
(2oz-4oz) were jes called scallops. Look again. Did the menu say,
"Bay Scallops"?

The Cook's Thesaurus sez they're more common on the East Coast. I'm
no expert, but "bay scallops" (yes, about the size of a lima bean) are
what one typically finds in a specially good Italian Cioppino, along
with Dungeness crab. Cioppino is a classic San Francisco (read West
Coast) dish.

I never had any trouble finding "bay scallops" in CA.

nb


the last time I had bay scallops (some years ago) they were much
bigger than what I had. I had them in NYC and also in New Jersey. I
had the sea scallops as well. I purchased them from the fish shop.
They were labeled. I just assumed that what the label said is what I
got. Perhaps time has not been kind to the bay scallops?
Janet US


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Old 05-02-2017, 11:58 PM posted to rec.food.cooking
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On 2017-02-05 5:23 PM, U.S. Janet B. wrote:
On Sun, 5 Feb 2017 17:14:27 -0500, Ed Pawlowski wrote:


We went to a GC a few years back. It food, lots of it. Not much else
to say about it. There are a few people that really pig out at places
like that too, getting their money's worth.


I am familiar with bay scallops. These were much, much smaller.


Plugs of Skate?


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Old 06-02-2017, 05:01 AM posted to rec.food.cooking
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On Sun, 5 Feb 2017 21:32:43 -0600, Sqwertz
wrote:

On Sun, 05 Feb 2017 16:32:28 -0700, U.S. Janet B. wrote:

the last time I had bay scallops (some years ago) they were much
bigger than what I had. I had them in NYC and also in New Jersey. I
had the sea scallops as well. I purchased them from the fish shop.
They were labeled. I just assumed that what the label said is what I
got. Perhaps time has not been kind to the bay scallops?


Bay scallops would be the width of a penny and no less than dime when
cooked. Sounds like yours were smaller.


thank you. I wish I had thought of that comparison. You are exactly
right, that is the size that I remember -- penny size.
Janet US
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Old 06-02-2017, 03:22 PM posted to rec.food.cooking
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On 2017-02-05, U.S Janet B wrote:

the last time I had bay scallops (some years ago) they were much
bigger than what I had.


What --from the sea-- is not?

I purchased them from the fish shop. They were labeled. I just
assumed that what the label said is what I got.


Much like the store mgr I questioned when confronted with cooked
shrimp that were advertised as "fresh" shrimp. His excuse was, "Is
bread not 'fresh' baked?".

Perhaps time has not been kind to the bay scallops?


Look in yer mirror.

nb
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Old 08-02-2017, 09:59 PM posted to rec.food.cooking
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On Sunday, February 5, 2017 at 2:02:08 PM UTC-6, U.S. Janet B. wrote:
....

Feeding Trough! :-(

John Kuthe...
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Old 09-02-2017, 07:18 PM posted to rec.food.cooking
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I went in there to try the nightly special meal which includes shrimp
and prime rib. The shrimp were delicious. My prime rib was gray
colored versus pink of every other prime rib I had eaten in the past.
As I was finishing my last bite of well done prime rib, I glanced at
the serving area where they were placing a new slab of prime rib fresh
from the oven. They immediately sliced into it...nice and pink. I felt
like slamming my plate into the idiot cooking the meat.

I told my wife, next time I go to the cashier and fork out $30 for
this meal, and the meat is prepared by idiots, I am going to
immediately take my receipt back to the cashier, demand a refund and
leave.

William



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Old 09-02-2017, 07:23 PM posted to rec.food.cooking
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William wrote:

I went in there to try the nightly special meal which includes shrimp
and prime rib. The shrimp were delicious. My prime rib was gray
colored versus pink of every other prime rib I had eaten in the past.
As I was finishing my last bite of well done prime rib, I glanced at
the serving area where they were placing a new slab of prime rib fresh
from the oven. They immediately sliced into it...nice and pink. I felt
like slamming my plate into the idiot cooking the meat.

I told my wife, next time I go to the cashier and fork out $30 for
this meal, and the meat is prepared by idiots, I am going to
immediately take my receipt back to the cashier, demand a refund and
leave.

William


You did not "fork out $30" for a meal at Golden Corral.
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Old 09-02-2017, 07:43 PM posted to rec.food.cooking
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On Thursday, February 9, 2017 at 9:19:09 AM UTC-10, BigC300 wrote:
I went in there to try the nightly special meal which includes shrimp
and prime rib. The shrimp were delicious. My prime rib was gray
colored versus pink of every other prime rib I had eaten in the past.
As I was finishing my last bite of well done prime rib, I glanced at
the serving area where they were placing a new slab of prime rib fresh
from the oven. They immediately sliced into it...nice and pink. I felt
like slamming my plate into the idiot cooking the meat.

I told my wife, next time I go to the cashier and fork out $30 for
this meal, and the meat is prepared by idiots, I am going to
immediately take my receipt back to the cashier, demand a refund and
leave.

William


You have to tell them what you want at the slicing station before they dish it up. Don't blame the guy for not reading your mind. Perhaps you look like a guy that likes grey meat. I can tell by looking what kind of doneness a person will like but I'm not 100% right all the time. 60% ain't bad though....
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Old 09-02-2017, 09:32 PM posted to rec.food.cooking
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On Thu, 09 Feb 2017 14:18:02 -0500, William wrote:

I went in there to try the nightly special meal which includes shrimp
and prime rib. The shrimp were delicious. My prime rib was gray
colored versus pink of every other prime rib I had eaten in the past.
As I was finishing my last bite of well done prime rib, I glanced at
the serving area where they were placing a new slab of prime rib fresh
from the oven. They immediately sliced into it...nice and pink. I felt
like slamming my plate into the idiot cooking the meat.

I told my wife, next time I go to the cashier and fork out $30 for
this meal, and the meat is prepared by idiots, I am going to
immediately take my receipt back to the cashier, demand a refund and
leave.

William


They do not serve Shrimp and Prime Rib on their food bar normally.
They are charging extra during evening hours for a limited time to
include Shrimp cooked three ways and Prime Rib. After a few customers
bitch about the over cooked meat maybe the manager will check to see
if his meat cook has an IQ.

William
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Old 09-02-2017, 09:54 PM posted to rec.food.cooking
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On 2/9/2017 4:32 PM, William wrote:
On Thu, 09 Feb 2017 14:18:02 -0500, William wrote:

I went in there to try the nightly special meal which includes shrimp
and prime rib. The shrimp were delicious. My prime rib was gray
colored versus pink of every other prime rib I had eaten in the past.
As I was finishing my last bite of well done prime rib, I glanced at
the serving area where they were placing a new slab of prime rib fresh
from the oven. They immediately sliced into it...nice and pink. I felt
like slamming my plate into the idiot cooking the meat.

I told my wife, next time I go to the cashier and fork out $30 for
this meal, and the meat is prepared by idiots, I am going to
immediately take my receipt back to the cashier, demand a refund and
leave.

William


They do not serve Shrimp and Prime Rib on their food bar normally.
They are charging extra during evening hours for a limited time to
include Shrimp cooked three ways and Prime Rib. After a few customers
bitch about the over cooked meat maybe the manager will check to see
if his meat cook has an IQ.

William


Some people would not eat the pink beef, they want the well done.
OTOH, I'd not get the prime rib there anyway. They are not using the
highest grades at the prices they charge.
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Old 09-02-2017, 10:25 PM posted to rec.food.cooking
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Gary wrote:
William wrote:

I went in there to try the nightly special meal which includes shrimp
and prime rib. The shrimp were delicious. My prime rib was gray
colored versus pink of every other prime rib I had eaten in the past.
As I was finishing my last bite of well done prime rib, I glanced at
the serving area where they were placing a new slab of prime rib fresh
from the oven. They immediately sliced into it...nice and pink. I felt
like slamming my plate into the idiot cooking the meat.

I told my wife, next time I go to the cashier and fork out $30 for
this meal, and the meat is prepared by idiots, I am going to
immediately take my receipt back to the cashier, demand a refund and
leave.


You did not "fork out $30" for a meal at Golden Corral.


Very true, perhaps ten bucks at most... the cashier probably took one
look at the literally pinheaded putz and locked the register.

/\
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