I am the Queen of all I survey. Well at least I am down at the local all-you-care-to-eat buffet.
Just so you know, I had nothing to do with voting down the cherished "all-you-can-eat" buffet phrase down in favor of the current and more politically correct, all-you-care-to-eat. That took place long before my ascension to the Royal Buffet Throne. I would never have tolerated such mealy-mouthed buffet lingo insolence from insubordinates that still follow that whole archaic "Democracy" thing. Thank the Golden Corral Goddesses above for allowing me the blessing of a plastic sneeze guard to separate myself from those lesser-beings.
Anyway, you don't become the Ruler Supreme of a Buffet Monarchy without learning a few valuable face stuffing tricks along the way.
As my magnificent crew of mini-Infidel rapidly age, they're finding themselves mired within a frightening land outside the relative comfort of Kid's Menu pricing. I've had to employ trickier and trickier techniques to keep them fed in the luxuriant manner they've become so accustomed to.
By royal decree, there shan't ever be generic brand Macaroni And Cheese served to Her Buffet Majesty's precious offspring. After all I am raising future heirs to the Royal Buffet throne. Only Kraft original makes it past the food testers and onto our dinner table.
So, here's our top secret smorgasbord strategy laid out so that even the most casual of buffet patrons can follow it. Think of this as a sort of Buffet For Dummies instructional post.
Most buffet pricing changes abruptly at 4:00 P.M. They signal the transition between lunch and dinner by hauling away the petrified weenies that've been loitering around the buffet steam table all day (Sorry, Gramps) and swap them out for some freshly grilled steak and other carnivorous yummies.
Buffet King Papi and I synchronize our watches for exactly 3:50 P.M. before gathering up our brood to make a sweeping entrance into the restaurant. That way, we can stroll to the register a mere moments before the dinner pricing kicks in.
It's a real adrenaline rush.
We're literally living out that lame adage of getting steak on a hamburger budget.
Another tip is to ask the grill guy to slice open your steak before claiming it as your own and bathing it in steak sauce.
On a recent goodwill sojourn to visit my loyal subjects over in Buffetland, my well done steak looked chargrilled on the outside like this:
But after slicing off a chunk, it was revealed that the interior was more reminiscent of a nice honkin piece of steak tar tare.
I'd like to give Golden Corral the benefit of the doubt. Maybe they were simply trying out a new entree choice by combining recipes?
Steak Char Char on the outside with a nice raw Steak Tar Tar on the inside.
You know how most Chinese Buffets plop down gigantic golden Buddhas in their entryway to guard against potential Kung Pao thieves? Well, I hope to one day position a line of Buffet Queen Elastic statues in the atrium area of my favorite buffet places. My specifications call for wide, outstretched arms that will welcome the masses of hungry people searching for a great pants seam-ripping dining experience.
Elastic: Buffet Queen And Patron Saint Of Buffets