tryska

mushy peas!

how could i forget this - a warm cup of ovaltine and toast soldiers was breakfast in bed at my grandmothers house. She would wake me up to it every morning.

I'm not sure how your server peddled to you, but Maggiano's plates are meant to be shared family style. i can see someone trying to upsell by getting everyone to buy an entree but it's not supposed to be that way. ← The first time we went to Buca di Beppo, we were real rubes. We did the same thing...everyone ordered something, not knowing the food was served family style, enough to feed 3 to 4 people. When the food came they could barely fit it all on the table. Live and learn. ← right - but don't you feel your server should be giving you a heads up? I know if i were a server, and a couple of "rubes" came in I would explain how it works. I think the first time i went to Maggiano's the server explained to us the famil-style concept as well. Actually i'm positivie they did.

ok - i like a healthy immune system - are they jsut standard GNC type ultra-mega super duper multivitamins, or a particular formula? I must be even weirder, because things like that aren't arbitrary to me. my personal favorite number is 6. if i have multiples of anything it's usually 6. 6 lychee fruit, 6 m&ms, 6 strawberries, etc. if it's 2-bite brownies, it's 3 tho. ;-)

That's perfection. I'd be happy with that breakfast any (and every) day - in fact I often do that for breakfast (see my blogs). I haven't been to Texas in many years - can't wait to see more! ← ok - a couple questions - what are those horsepills? what's with the 3s and 7s? 3s i can understand - but 7? why not 6? or better yet 8? either way you're fruit look yummy. right now my rotation is strawberries, cherries, pineapple, watermelon and lychee. edit - one more question - why did the raspberries qulaify for a 3 but not a 7?

here's some samples: appetizers: VIETNAMESE SHRIMP SUMMER ROLLS Delicate Rice Paper Rolled Around Asparagus, Shiitake Mushrooms, Carrots, Rice Noodles, Green Onion, Cilantro and Shrimp. Served Chilled and not Fried FRIED MACARONI AND CHEESE Crispy Crumb Coated Macaroni and Cheese Balls. Served over a Creamy Marinara Sauce AVOCADO EGGROLLS Chunks of Fresh Avocado, Sun-Dried Tomato, Red Onion and Cilantro Deep Fried in a Crisp Chinese Wrapper. Served with a Tamarind-Cashew Dipping Sauce AHI CARPACCIO Thin Slices of Raw Ahi Tuna, Wasabi Pesto, Creamy Avocado and Togarashi Aioli TEX MEX EGGROLLS Spicy Chicken, Corn, Black Beans, Peppers, Onions and Melted Cheese. Served with Avocado Cream and Salsa There's too much other stuff on the menu, for me to go look at other stuff, but i think that's give a nice cross-section of the multi-culti cuisine.

Hey carpetbagger - same ones as you - the Buckhead one was my first experience - while i thought the car detailing in the parking lot was pretty cool, the food didn't really do it for me. (but i'm also not a big fan of the unfamiliar meant to be familiar) - you'll find me more likely to be adventurous with a vietnamese or thai menu, then say - the menu at applebee's, or even CF. PF Chang's maybe. I guess i have a slight fear of quasi-exotica. I've always seen a line at the permieter one too - and i always wonder when i see it - when there's a Garrison's and a Maggiano's and Goldfish there too - i always wonder why everyone's mobbing the CF.

I'm not sure how your server peddled to you, but Maggiano's plates are meant to be shared family style. i can see someone trying to upsell by getting everyone to buy an entree but it's not supposed to be that way.

i too am disappointed with this years "talent". it seemed liek last year they did have a few sous chefs and culinary students. this year they are all craptastic. Heather and Giacomo were the ONLY ones who could put out somewhat decent food, to begin with. Top Chef had a better average. Who the hell did the casting?

ok i had to check on this thread after like a year - and megan you totally cracked me up with this. nice one! peanutgirl - i'm not seeing your problem - it looks delicious.

man i wish the US had a parliament.

I thought Gordon showed his humanity in the last season of Hell's Kitchen - but it was primarily with the Latin housewife lady. When he had to stop her from crying i think was the first time i saw him being tender. i too wish the Irish guy would come into Gordon's kitchen. that would be interesting.

hee - everytime i see the commercial where Gordon says "i'm working with muppets!" i think of my job....

tomato soup with the little swirl of cream in it. wedge salads ( a wedge of iceberg with blue cheese dressing) turkey tetrazzini.

i think this is the type of packaging the bread around me comes in: PERFORATED POLYPROPYLENE AND POLYESTER FILMS FOR BREAD PACKAGING Corapack offers packaging films with several densities of perforation in order to optimise the shelf-life of the product, according to the kind of bread and the final market. Fresh crusty breads usually require polypropylene film in 15my, 20my or 25my with a density of perforation of 4, 6, 9 or 25 holes per cm². Sliced breads, in order to avoid excessive transpiration, require a lower density of perforation (0.25 or 1 holes per cm²). For frozen breads to be warmed in traditional or microwaves ovens, Corapack offers a range of polyester films that can resist to 220°C. This application is the most common one in small supermarkets and aerial catering service. from: http://www.packaging-technology.com/contra...rials/corapack/

well, maybe it's because i'm in the south, but many people seem to guage value by how many pounds of food are on a plate. i even had an ex refused to order takeout from a traditional eat-in restaurant because he was convinced they packed less into the packaging then they gave you on the plate.

I was thinking that perhaps you are packaging before it's fully cool as well, but you may also need packaging that has ventilation holes in it. I know the bakery at my local uses bags that have tiny holes all over it, which allows the bread to breathe.

well i wish i could blame our lines on "the new" but this has been going strong for at least 8 years now. and i live in Atlanta, so it's not like it's the only game in town. I just don't get it.

i don't get it - does every Cheesecake Factory have lines snaking out of them.\? Everyone i've ever passed has, and it's jsut a bit odd, because the food really isn't that wonderful. I mean TGIF and Ruby Teusdays and the like don't have the lines. so strange.

I'm glad you went to Spoon! I was going to mention it as it is one of my favorites, but thought it might be too far for you. I'm glad you went and that you enjoyed it!

perhaps it's the type of cuce you are using. It might be too watery. also i'm not sure abotu the dressing and cream cheese combo. I always thought cucumber sandwiches were just dryish cucumber s&p'd on buttered bread. another one to try is radish with cream cheese spread bread. here's a recipe that incorporated cream cheese and mint: http://whatscookingamerica.net/Sandwich/Sa...ucumberMint.htm from another recipe - looks like the trick is to slice the cukes, then salt, and let them drain to make them dry. http://www.lpl.arizona.edu/~bcohen/cucumbe...glish_sand.html

i eat famous amos chocolat chip pecan cookies for breakfast every morning. (exactly 8 of them)

thanks hathor! i appreciate the technique!

i do have a frined that fashioned a chocolate syrup out of cocoa powder and flax seed oil, if i recall correctly. i can try to hunt down that recipe if y'all would like.

gah!. that sounds really bad. what exactly is he wanting? sounds sort of like a protein bar, right?