What did you eat today?

what does a mohegan buffet cost these hot summer days? Or do you high rollers get everything comped with your frequent senior citizen miles...

If i was in line I'd be weirded out by a guy taking photos of community food with his I-phone. Not just taking what he wants and returning to a table to eat it at...

@wizardofbuffalo

Casinos have comped me drinks and meals @ ViP lounges @ my turf




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Quote: Armagedden

@wizardofbuffalo

Casinos have comped me drinks and meals @ ViP lounges @ my turf




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Seriously dude, you have to fix your crooked picture problem. Preview what you post before you post it.

@EvenBob

Glitch's fixed

Much better now that you fixed the glitch. You cropped out the trash bucket glued to the wall sideways though. I mean floor. I was VIP at Seneca Buffalo Creek and they wouldn't even comp me a shrimp cocktail. Dang indians...

Deli days at home are never too infrequent, but are twice a week once the homegrown tomatoes start coming in.

Pictured left to right are capocollo, pastrami, and mortadella, my current faves. Mortadella is kind of new to me, as I like to include in the sandwich something not so dominating as the rest, and often even used bologna. But now that I’ve discovered Mortadella, no more bologna, which has a preservative off-taste to it when you really get down to it. Mortadella does not have that.

Pastrami is of course the king of the show. It basically is a version of corned beef, but further cured in a method that allows it to be served as a cold cut. Ordinary corned beef is always cooked as far as I know.

Included for Bill is the Gulden’s, which he reminded me about, and I’m using a lot. There’s so many great mustards! The Lottie's adds a lot too

Quote: odiousgambit

Deli days at home are never too infrequent, but are twice a week once the homegrown tomatoes start coming in.

Pictured left to right are capocollo, pastrami, and mortadella, my current faves. Mortadella is kind of new to me, as I like to include in the sandwich something not so dominating as the rest, and often even used bologna. But now that I’ve discovered Mortadella, no more bologna, which has a preservative off-taste to it when you really get down to it. Mortadella does not have that.

Pastrami is of course the king of the show. It basically is a version of corned beef, but further cured in a method that allows it to be served as a cold cut. Ordinary corned beef is always cooked as far as I know.

Included for Bill is the Gulden’s, which he reminded me about, and I’m using a lot. There’s so many great mustards! The Lottie's adds a lot too


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Looks great but replace that mustard with Maille Dijon mustard. The stuff is fantastic and it's rated the best Dijon in the world. I buy it by the gallon, weighs 9 lb costs $53 and it's way cheaper than buying it by the individual bottle. I use it everyday. I also have a jar that's half horseradish in half Dijon that I use too.

Chicken enchiladas with homemade enchilada sauce.

Re:
Native Indians

@wizardofbuffalo

Both Mohegan and Seminole Indians have comped me drinks and food in my neck of the woods

Quote: Armagedden

Re:
Native Indians

@wizardofbuffalo

Both Mohegan and Seminole Indians have comped me drinks and food in my neck of the woods




link to original post

Did they nail it to the wall? yum

Quote: Armagedden

Re:
Native Indians

@wizardofbuffalo

Both Mohegan and Seminole Indians have comped me drinks and food in my neck of the woods

I think it depends on the state. In some states comped alcohol are not allowed.

@DRich

I don't drink any free booze

Booze has made gamblers (such as Leonard Tose) drunk and lost all their money

Here are my free drinks