The newest Souplantation arrived across the boulevard with the holidays. The opposing chains appeal pretty much to the same family clientele with budget self service salad bars. A $10 bill goes a considerable distance at either place.
There are some notable differences. The Sizzler is much more comfortable, less congested and noisy, while the less spacious Souper has a fast food feel – complete with plastic plates. A big TV advertiser, the Sizzler features hot entrees including steak and seafood at extra cost while limited hot dishes are part of the Souper’s regular fare.
A superior salad bar remains the Sizzler‘s claim to fame while the Souplantation scores with an array of masterful kettles. Either place has adjoining parking plus bustling, friendly staffers. Take your pick or alternate, both places represent a solid value.
Just when you thought you own all the necessary cookbooks along comes The Dead Celebrity Cookbook compiled by veteran broadcaster Frank DeCaro. Among many demised chefs included are Elizabeth Taylor, Lucille Ball, Patrick Swayze, Mae West, and Sammy Davis Jr.
Here’s a favorite dish of “Columbo” himself, the late Peter Falk: You’ll need 6 pork chops, 1 finely chopped onion, a quarter cup of olive oil, and a quarter cup white vinegar, salt and pepper to taste. One tspn thyme, 1 cup water, ½ cup of liquid from jarred vinegar peppers, 1 cup (or more) jarred vinegar peppers, 2 tblspn cornstarch. Add 1 trench coat — optional!
Pre-heat oven to 350. Brown chops in olive oil and transfer to casserole. Cook onion in same oil and transfer to same casserole. Deglaze pan by adding white vinegar to stir up brown bits and add to casserole with all remaining ingredients except vinegar peppers. Bake for 90 minutes. Add vinegar peppers and cook for another 15 minutes. Remove chops and peppers to a warm serving plate. Add 2 tblspn corn starch to pan drippings for gravy. Pour over chops and peppers and serve.
Another case solved. Devour the evidence!