Hibachi Grill & Supreme Buffet

Lest you think the Minxes only like throwing down big wads of cash for dinner, we want you to know that we are also big fans of cheap eats. The other day we tried the Hibachi Grill in Parkville because: 1) we were curious about all of those positive reviews on Urbanspoon; 2) we are serious about providing a public service to you, the Minxeats reader; 3) we were feeling gluttonous.

For the low, low price of $9.99 (not including beverages), an adult can overindulge in a large variety of Asian and American-style foodstuffs. And tons of fried foods. The evening we dined chowed down, we found hoards of people availing themselves to all manner of fried stuff - zucchini, chicken wings, fish, chicken nuggets, spring rolls, egg rolls, scallops, shrimp. It was a little appalling to watch the parade of towering plates bearing brown crunchy items as we carefully contemplated our own selections from the vast array of rainbow-hued foods.

I like the "one of each" approach to buffet dining, whereupon I select a small piece of several different items on my first tour of the bar. One stuffed mushroom cap. One piece of General Tso's chicken. One piece of broccoli. One spring roll. One fried scallop. One salt-and-pepper shrimp. One piece of fake crab from the bin marked "crab with cheese." One piece of fried fish from the bin marked, "fried okra." On my next trip, I tried one piece each of three varieties of inside-out sushi roll, more broccoli, and a big pile of the salt-and-pepper shrimp.

While others raved about the sushi, I thought it was largely forgettable. Fresh, but nothing special and not worth the trouble unless one is particularly fond of cold sushi rice. The broccoli however, was perfectly cooked, bright green and pleasantly crunchy. And while the heads-off shells-on shrimp were a bit on the salty side, they were decently sized and nearly as tasty as those we regularly eat at dim sum. I also liked that the General Tso's had some actual heat, and the stuffing in the tiny mushrooms smacked of Old Bay.

One last trip to the bar involved dessert - a small slice of sponge cake, a tiny wedge of cheesecake, a spoonful of 'nanner pudding. On the way past the salad bar (which I had ignored) I noticed there was a vat of kimchi and another of octopus salad as well as a heap of whole crawfish waiting to be pinched and sucked.

There was nothing earth-shattering about Supreme Buffet, certainly nothing deserving of the several "awesome" comments by UrbanSpoon members, but I'd go again. Ten dollars ($7 at lunch) is a pretty good deal for all the shrimp and octopus salad one can eat, and if you're feeling really cheap, here's a dollar-off coupon good until the end of November, 2010.

Hibachi Grill & Supreme Buffet
2033 E. Joppa Rd
Parkville, MD 21234
(410) 882-8278

Candy Corn

I gotta know - does anyone like the stuff? Personally, I've always hated it.

poll by twiigs.com

Chowdah

What should one do if one has about 3/4 cup of leftover white clam sauce, four small red potatoes, and some cooked leeks and mushrooms in the fridge? Make chowdah, of course! I also threw in some corn, scallions, and parsley.

Chowdah

2 leeks, thoroughly rinsed and chopped
4 oz white mushrooms, sliced
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
2 cups clam juice
2 cups water
1 Knorr's fish bouillon cube
4 small red potatoes, cut into large dice
3 cans chopped clams
1/2 cup corn kernels
1 cup heavy cream
salt and pepper
chopped scallions
fresh parsley

In a stock pot, sauté leeks and mushrooms in butter and oil over medium heat until leeks are very soft, about 20 minutes. Stir in chopped garlic. Raise heat and add clam juice, water, and bouillon cube. Bring to a simmer and add potatoes; cook until tender, about 10 minutes. Turn down the heat and stir in clams, corn, and cream, plus salt and pepper to taste. Cook until clams and corn are heated through.

Ladle into bowls and garnish with scallions and parsley.

Fumetto #8 - Dipshits, Douchebags, and Dorks