S7 all you can eat spaghetti
The waitress explained the rules....who knew there were rules to all you can eat spaghetti?? Apparently you can get your first plate to go and then get second and third plates to eat in. But after that initial plate, you cannot take anything to go. Strange. I wasn't planning on taking any with me, but since it was allowed, I did. I got my first plate to go and ate my second plate there. Spaghetti, meatballs, garlic bread. And another full meal for tonight while I am watching the basketball game out by the pool. For $5.99 If you are a value guy like me (aka cheap or thrifty) or just on a tight budget, maybe all your funds are going to building your bankroll (been there done that), you will appreciate this deal.
I mean I can't rave about the spaghetti itself. Sort of generic, but tasty enough.
Quote: GWAEIf you are going to worry about building bankroll you can make it at home for about 1.79.
Or you can use comps and food credits to cover the $5.99. Then it only costs you a tip.
Quote: kewlj...Then it only costs you a tip.
Still too much money! :-)
Quote: kewljApparently you can get your first plate to go and then get second and third plates to eat in. But after that initial plate, you cannot take anything to go. Strange.
Are you limited to three if you take one to go, or can you still eat a fourth in?
Quote: VenthusQuote: kewljApparently you can get your first plate to go and then get second and third plates to eat in. But after that initial plate, you cannot take anything to go. Strange.
Are you limited to three if you take one to go, or can you still eat a fourth in?
I believe so. It's "all you can eat". You just can't take any portion of the second, third, fourth or so on, home with you. At least that is my understanding of the "rules". lol.
Quote: AsswhoopermcdaddyAll you can eat spaghetti? Nasty.
The Olive Garden has been doing it for years.
Quote: IbeatyouracesThe Olive Garden has been doing it for years.
This proves the nastiness.
Had a bad experience with the buffet, fine dining (big stretch of the word), and regular restauarant.
Even at a nice Italian place I wouldn't order it, it's to generic and its rarely is better than I can make at home within 20 min.
If I make it at home it's my way, I know it's tasty and fresh, and it will last a few meals..
I buy a flavored greater value sauce( I try different flavors and brands occasionally, but GV actually tastes best) I copped onions, red bell peppers or mixed , mushrooms and grill it in olive oil until well done and soft in a frying pan (sometimes in butter). while the noodles are cooking(add a little salt to water). When vegetables are done, I add the cooked vegetables to the sauce. I use same pan to cook lots of fresh ground beef, I add a little salt and pepper. I drain grease then add the sauce and vegetables back to pan and heat it while draining the noodles and adding some to a plate. I add the sauce on top of noodles, I don't like mixing it up. Perfect Spaghetti and extra meaty meat sauce. Occasionally Ill add garlic, or stewed tomatoes, or ill puree red bell peppers and add it to the sauce.
Reheated spaghetti is actually better, because the sauce sticks to the noodles better.
Quote: IbeatyouracesThe Olive Garden has been doing it for years.
I reiterate, nasty.
Quote: AsswhoopermcdaddyI reiterate, nasty.
So is the crap you see all of these so called "Celebrity Chefs" make. Your point?
Quote: AxelWolfI have never understood people who actually go to a restaurant and order spaghetti. It's like ordering a P&J. Actually it's worst, because it usually tastes bad, frozen meatballs, yuck. Not to mention the cooks do bad things to spaghetti sauce.
Even at a nice Italian place I wouldn't order it, it's to generic and its rarely is better than I can make at home within 20 min.
If I make it at home it's my way, I know it's tasty and fresh, and it will last a few meals..
I buy a flavored greater value sauce( I try different flavors and brands occasionally, but GV actually tastes best) I copped onions, red bell peppers or mixed , mushrooms and grill it in olive oil until well done and soft in a frying pan (sometimes in butter). while the noodles are cooking(add a little salt to water). When vegetables are done, I add the cooked vegetables to the sauce. I use same pan to cook lots of fresh ground beef, I add a little salt and pepper. I drain grease then add the sauce and vegetables back to pan and heat it while draining the noodles and adding some to a plate. I add the sauce on top of noodles, I don't like mixing it up. Perfect Spaghetti and extra meaty meat sauce. Occasionally Ill add garlic, or stewed tomatoes, or ill puree red bell peppers and add it to the sauce.
Reheated spaghetti is actually better, because the sauce sticks to the noodles better.
You are on the right track here but I make 1 major change. Instead if using jarred sauce and adding to it. I buy 23oz can of tomato sauce in a can (red pack in my area), another m23oz can but no salt added, and 23 Oz can of diced tomatoes WITH Italian seasoning in it. I also add mushrooms and a little diced garlic. This gives us enough sauce for 4 or 5 meals and like you said, it tastes better after frozen and thawed out and always better than any restaurant
Quote: AxelWolf
I buy a flavored greater value sauce( I try different flavors and brands occasionally, but GV actually tastes best) I copped onions, red bell peppers or mixed , mushrooms and grill it in olive oil until well done and soft in a frying pan (sometimes in butter). while the noodles are cooking(add a little salt to water). When vegetables are done, I add the cooked vegetables to the sauce. I use same pan to cook lots of fresh ground beef, I add a little salt and pepper. I drain grease then add the sauce and vegetables back to pan and heat it while draining the noodles and adding some to a plate. I add the sauce on top of noodles, I don't like mixing it up. Perfect Spaghetti and extra meaty meat sauce. Occasionally Ill add garlic, or stewed tomatoes, or ill puree red bell peppers and add it to the sauce.
Quote: GWAEYou are on the right track here but I make 1 major change. Instead if using jarred sauce and adding to it. I buy 23oz can of tomato sauce in a can (red pack in my area), another m23oz can but no salt added, and 23 Oz can of diced tomatoes WITH Italian seasoning in it. I also add mushrooms and a little diced garlic. This gives us enough sauce for 4 or 5 meals and like you said, it tastes better after frozen and thawed out and always better than any restaurant.
This all sounds like a lot of effort, starting with a trip to some sort of retail food establishment for supplies. And then what, spend time in that room that connects the garage to the dining room (kitchen). I always wondered what that space was for?
My wife and I have eaten a total of 2 meals at home since we moved here last year.
It reall is a good question; Why do they have kitchens in Vegas?
Quote: MaxPenOMG...that reply is so Vegas KewlJ
My wife and I have eaten a total of 2 meals at home since we moved here last year.
It reall is a good question; Why do they have kitchens in Vegas?
To reheat the left-overs and take out that you bring home. :)
Quote: MaxPenWhy do they have kitchens in Vegas?
Traditional place to keep the box that chills the beer?
Quote: DieterTraditional place to keep the box that chills the beer?
+1
Quote: djatc
She's talking about working for someone else, not cooking.
seems complicated, but its not, 20 minutes tops. Knowing it's something fresh and guaranteed I like has added value. I'm fairly picky on my food and how it tastes. Unlike friends of mine who will eat anything, especially if its free or cheap.Quote: kewljThis all sounds like a lot of effort, starting with a trip to some sort of retail food establishment for supplies. And then what, spend time in that room that connects the garage to the dining room (kitchen). I always wondered what that space was for?
No effort shopping for me, because my GF usually does that(if not i'm quite capable). We usually need something from Walmart anyway. I usually have fresh vegetables and everything I need. She price matches and uses coupons, she enjoys looking at all the adds in the Sunday paper because Walmart will match any sale price. She gets a lot of stuff for incredible prices. Sometimes as low as .25 for a bell peppers. .10 for a head of lettuce, 5 for a dollar avocados etc etc.
Sometimes I enjoy cooking (I wouldn't call making spaghetti really cooking) so it's not a problem. I get sick of the same casino food, I look at the menu and it's boring.
I think 3 of my friends never eat at home.
seems complicated, but its not, 20 minutes tops. Knowing it's something fresh and guaranteed I like has added value. I'm fairly picky on my food and how it tastes. Unlike friends of mine who will eat anything, especially if its free or cheap.Quote: kewljThis all sounds like a lot of effort, starting with a trip to some sort of retail food establishment for supplies. And then what, spend time in that room that connects the garage to the dining room (kitchen). I always wondered what that space was for?
No effort shopping for me, because my GF usually does that(if not i'm quite capable). We usually need something from Walmart anyway. I usually have fresh vegetables and everything I need. She price matches and uses coupons, she enjoys looking at all the adds in the Sunday paper because Walmart will match any sale price. She gets a lot of stuff for incredible prices. Sometimes as low as .25 for a bell peppers. .10 for a head of lettuce, 5 for a dollar avocados etc etc.
Sometimes I enjoy cooking (I wouldn't call making spaghetti really cooking) so it's not a problem. I get sick of the same casino food, I look at the menu and it's boring.
I think 3 of my friends never eat at home.
Quote: NokTangAnd $5.99 is closer to six dollars, not the "7" listed as the topic.
The offer is at the Silver 7s.
Quote: VenthusThe offer is at the Silver 7s.
Thanks. I'm not in Las Vegas and a multiple stroke victim. Sometimes I don't see the what is now obvious. There are a lot of buffets which cater to foreigners here in Thailand which have spaghetti and most of your base sauce mixes are available such as Ragu and Heinz. I agree with the others who think going for an all you can eat spaghetti is sort of strange as easily prepared at home or available as part of a full buffet.
Quote: kewljJust one day after I joked about how little my household uses our kitchen, my mother who is temporarily staying with us, cooked a delicious homemade meal of Meatloaf and mashed potatoes (which just happens to be one of my favorite meals). I wouldn't mind if that became a regular thing, like a new tradition. :)
If I were limited to one dinner meal it would be meatloaf, mashed potatoes/gravy and mixed vegetables.
Quote: Sabretom2If I were limited to one dinner meal it would be meatloaf, mashed potatoes/gravy and mixed vegetables.
Me, too; have often ordered meatloaf as my birthday meal when Mom asked over the years. I make a great meatloaf, too, thanks to her. In fact, I'm overdue to make one, and just got fresh beef, so I think it's on the menu tonight. Thanks for the inspiration, guys! :)
Quote: AxelWolfI have never understood people who actually go to a restaurant and order spaghetti. It's like ordering a P&J. Actually it's worst, because it usually tastes bad, frozen meatballs, yuck. Not to mention the cooks do bad things to spaghetti sauce.
Even at a nice Italian place I wouldn't order it, it's to generic and its rarely is better than I can make at home within 20 min.
There's an Italian restaurant within walking distance of us that has spaghetti and meatballs that is out of this world. They start making the sauce early in the day by blanching fresh tomatoes. The sauce is pretty simple: tomatoes, garlic, basil, butter; and it is a fresh sauce, not an all day sauce. The meatballs are incredible, neither too hard nor too mushy, seasoned with Parmesan, pepper, and oregano, but not too outrageous, just enough to complement the acidity of the sauce. The spaghetti is dry imported, and cooked to order rather than in bulk and left to sit.
There is power in the perfection of simplicity. Too few cooks know that.
Adding crackers and eggs to meat, I never got it, it's probably my least thing you can do with meat.Quote: Sabretom2meatloaf
I'd much rather have Salisbury steak. I'll even take SS Hungarian TV dinner.
Quote: AxelWolfAdding crackers and eggs to meat, I never got it, it's probably my least thing you can do with meat.
I'd much rather have Salisbury steak. I'll even take SS Hungarian TV dinner.
Wrap it in bacon.
I doubt that will help me like it. I also dislike the texture I think.Quote: MoscaWrap it in bacon.
I really hate when they bacon wrap filet mignon.
Now I'm getting hungry.
3/4 cup dry oats (like quaker oats from the canister)
1/2 cup white breadcrumbs
2 eggs
1/4 cup finely chopped onions
1/2 can (or fresh equivalent about 3/4 cup) diced tomatoes
1/4 cup milk
1 tsp salt
1/2 tsp pepper
1/8 tsp allspice
add all but beef and mix, then mix in beef (use your fingers to knead beef in; a spoon will leave large clumps of meat in the mix). Generously butter meatloaf pan, then press mixture into pan. bake 90 min at 350. (depending on how thick your meatloaf is in the pan...if meatloaf is less than 1 1/2" high, might be ready in 75 min; this is about a 3-4" high meatloaf). For crispier top, lightly butter top of meatloaf as well. Let it rest 5 minutes after baking before cutting slices.
Easy to throw in oven potatoes for baking, on a spike for same time they'll be perfect. Or make mashed to go along side.
Can substitute Worchester sauce for allspice if you like that flavoring better.
Note: this recipe works best with the least lean (cheapest) hamburgers, as much of the flavor depends on fat distribution. For leaner cuts like chuck or 90% lean, I suggest you cut 1-2 tablespoons of butter back into the mix.
alternate recipe: add 1 can rotella (spiced tomato/onion/green pepper/jalepeno/cayenne mix) instead of onions and tomatoes above, and don't add allspice to this. Only use a dash of milk.
Takes 5-10 minutes to fix, can eat in 90 minutes. Cheap except for hamburger prices these days, even better chilled overnight and sliced for sandwiches w/ketchup.
Quote: beachbumbabsMe, too; have often ordered meatloaf as my birthday meal when Mom asked over the years. I make a great meatloaf, too, thanks to her. In fact, I'm overdue to make one, and just got fresh beef, so I think it's on the menu tonight. Thanks for the inspiration, guys! :)
My mom's Pot Roast does that for me. Nothing better.
POT ROAST???
We're talking meat loaf here.
Hijacker!
Bacon wrapped water chestnuts.... or bacon wrapped fake crab meat..... or well just about anything wrapped in bacon.
I had meatloaf that had bacon cooked in (within the pre-cook mix) earlier this year. Fantastic! I only wish I had thought to suggest that to Mom. Well, maybe in a couple weeks. :)
The only time there are other players at the table is when one of them mentions bacon.
Quote: MoscaThere's an Italian restaurant within walking distance of us that has spaghetti and meatballs that is out of this world. They start making the sauce early in the day by blanching fresh tomatoes. The sauce is pretty simple: tomatoes, garlic, basil, butter; and it is a fresh sauce, not an all day sauce. The meatballs are incredible, neither too hard nor too mushy, seasoned with Parmesan, pepper, and oregano, but not too outrageous, just enough to complement the acidity of the sauce. The spaghetti is dry imported, and cooked to order rather than in bulk and left to sit.
You can get excellent versions of almost anything, but it's not usually the bargain meal.
I used to go to the casino behind Barbary Coast for a steak dinner special back in the 90s. $6 I think. It was good enough, I went back quite often.
(not the little diner, but the bigger casino behind that, the name is slipping my mind, which is torn down or rebuilt)
Quote: rxwine(not the little diner, but the bigger casino behind that, the name is slipping my mind, which is torn down or rebuilt)
Maxim ?
Quote: JohnnyQMaxim ?
Maybe back then it was Maxim, but now it's Westin, and the one restaurant it has doesn't seem like it would have a $6 steak dinner special.
I think the casino there (Max) gave me an all-white player's club card last year.
