It all comes down to how comfortable with your food touching. Are you a culinary segregationist who believes that the peas belong in one quadrant, the mashed potatoes in another, and the gravy be damned? Then a buffet to go may not be for you. But if you're on a budget and trying to curb your take-out tendencies, then a buffet to-go box may be something that could work for you.
A small digression: I oppose buffets that charge by the pound for to-go orders. Especially if they charge a flat rate for dining-in. It's simply criminal, and to me it's their way of saying, "We know you're pressed for time and would still like a variety of foods, and so we'll just exploit that." Forget that, I say.
So from my last Friday food post "Buffet Tactics" you'll recall why I prefer the to-go buffet: lower cost, lower quantities (or more optional quantities, really) than take-out, and, most importantly to me, greater variety than any "blue plates" offered by many restaurants for lunch. Oh, and there's also the avoidance of having to eat solo at a buffet which is a peeve of mine I expound on in my previous food post.
Maximizing the effectiveness of a buffet to-go requires an in-depth knowledge of the buffet layout and its contents. You want to plan your path around the buffet to avoid backpedaling. Unlike when dining in, you can't go back and get something you missed after your to-go box is full. There ain't no coming back. Unfortunately, this requires that you've eaten at said buffet enough times previously to acquire such intel. From the Buffet Tactics post you'll know that, sadly, I have such intimate knowledge. But for the uninitiated this advice should not go unheeded, or you could take home a big box of diasppointment whereas while dining in any corrections or omissions could have been made.
So after getting the "lay of the land" and planning the "retrieval route", the next element of buffet "to-go-ing" is "stacking". From the pictures of the Chinese and Mexican to-go boxes above, you'll see that I apply stacking principles to boxes that do and don't have dividers.
The first part of stacking involves deciding which "wet" dishes you'll be eating. The "wet" are usually the main food items one eats, such as General Tso's chicken, or a meatloaf in gravy. After picking your wets and assigning them locations in your to-go box, it's time to pick what "sponge" or accompanying starch you'll have with each wet and begin lining the bottom of the box with them. In the Chinese to-go box I did this in the large compartment. I lined the left half with pancit noodles and the right side with vegetable lo mein.
Now, I could go on a whole other tangent about avoiding "filler" foods like salads, rice, and bread when dining at a buffet either "in" or to-go, but I'll leave it to someone else to write the Unified Buffet Theory. I'm pretty sure it's in the works out there. Moving on.
After lining the bottom of that compartment, I added the wet layers mentioned earlier. In the Mexican to-go box pictured second, I divided the container into upper and lower halves. My "sponge" for both halves was a thin layer of nachos that they serve in thin layers covered in taco beef and cheese. To the top half I added more taco beef, red sauce, and white cheese sauce before topping it off with steak fajita meat and vegetables. In the lower half I added seasoned rice, a different red sauce, and topped it off with chicken fajita meat and vegetables. For the Mexican to-go it's evident that that there were a few kinds of sponges employed from base-layer nachos to intermediate beef and rice. FYI, the final swath of wet was a line of salsa along the upper-lower border.
The third and topmost layer of the to-go container stack is the "dry" portion. There's only so much of the wet you can layer on top of the sponge and carry around without spillage or a complete fallout. It can be hassle while transporting your food and downright embarrassing in the restaurant. You definitely don't want to draw any negative attention from the staff. Besides, they work hard enough as it is without any hit-and-run messes. So the dry tier of the stack fills that empty upper portion or "dry space" of the typical rectangular styrofoam to-go box (pictured above) above the sponge and wet layers. For to-go boxes or other containers lacking dry space on closure I guess one has to contend with full or partial submersion of the dry elements as the container is smushed closed.
For the Chinese to-go pictured at the top of the post I took a conservative approach with a row of spring rolls, but other times I've mixed it up with crab rangoon, fried shrimp, and on-stick beef and chicken teriyaki. Though you can't really see from the photo, there are actually seven of the quesadillas pictured in the Mexican to-go. I've also had taquitos, tamales, chicken tenders, and fried shrimp, too, coincidentally.
By refining my stacking skills I actually bring home more food than I can eat in one sitting. I usually save the dry portion of the stack for later at night since they microwave up pretty well. That usually tides me over without making/ordering a dinner and fits in with my revised eating habits, which include eating less towards the end of the day. As something I make into an all-day event, a to-go buffet run is something I'm so good a that I don't have to do as often, and that saves me money and take-out food calories.
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