The Albuquerque metropolitan area is littered with all-you-can-eat buffets not worth their weight in calories. A trip through the buffet line at India Palace (Coors and Alameda) confirms that this is not one of them.
People often e-mail or call me with their cooking troubles. Many of these questions are ordinary, and not worth repeating here. But I recently got a query that piqued my interest as a kitchen scientist. An Alibi staffer wanted to know why her leftover salmon in sundried tomato cream sauce turned into salmon in half a cup of oil when she reheated it in the microwave. The simple answer is that zapping it broke the emulsion of the sauce. If you know what that means, then skip along to the film times; if you're clueless, read on.