Training, week of July 3 through July 9 (Chinese buffet edition)
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Whenever I visit a Chinese buffet, I resolve to assemble a plate of food unlike any of the countless others I've created over the past 30 or so years all over the U.S. (and in Brampton, Ontario in 1995 -- this was easily the best and largest Chinese buffet restaurant I've ever patronize). My instincts compel me to go heavy on the General Tso's chicken, lo mein, and stir-fried vegetables, and less heavy on beef and other fried forms of chicken; I'm also inclined to mix in colossal amounts of sweet and sour sauce. So in my desire to buck this all-to-comfortable trend, I start with a half-hearted dollop of some other shit, maybe even a forkful or two of seafood (which I hate) But in the end, while I may switch up the order, I always wind up with essentially the same pile of overly saccharine, fat-and-protein-rich warm chunks of goop.
Training, week of July 3 through July 9 (Chinese buffet edition)
Training, week of July 3 through July 9…
Training, week of July 3 through July 9 (Chinese buffet edition)
Whenever I visit a Chinese buffet, I resolve to assemble a plate of food unlike any of the countless others I've created over the past 30 or so years all over the U.S. (and in Brampton, Ontario in 1995 -- this was easily the best and largest Chinese buffet restaurant I've ever patronize). My instincts compel me to go heavy on the General Tso's chicken, lo mein, and stir-fried vegetables, and less heavy on beef and other fried forms of chicken; I'm also inclined to mix in colossal amounts of sweet and sour sauce. So in my desire to buck this all-to-comfortable trend, I start with a half-hearted dollop of some other shit, maybe even a forkful or two of seafood (which I hate) But in the end, while I may switch up the order, I always wind up with essentially the same pile of overly saccharine, fat-and-protein-rich warm chunks of goop.