tryska

i think i shall do that from now on, instead.

really? allergies and germs? do you have some studies you can point me to? i love reading up on this stuff. as for the cats i'm not really sure. it's the dander right that causes the allergy?

well let me explain - a friend of mine was asking me if i knew and it has actually happened to me before too. my friend had a stressful day at work, went to his usual place to get a drink, asked for his usual (rum and coke, twist of lime), and asked that he make it strong - the bartender was like - "don't you think i know how to make a drink?" my friend was a bit taken aback. the time it happened to me, i was at my usual place and with a bartender, who, while not my favorite, was one i've ordered drinks from before on several occassions. I had just been laid off that day, and when i asked for my drink (stoli raspberry and sprite), i asked him to make it as strong as he possibly could - he said to me " i know how to make drinks - this is my profession, you know." well he gave it to me, and i paid him and left my customary tip - at this place the drinks were $6.50 - i left him $2.50. well a few hours later my favorite bartender was there - and he asked me how i was and i told him i'd gotten laid off and wasn't happy. he immediately gave me one on the house and it was a double, with some sympathy and an offer to come work with him. I gave him $5 bucks. the first bartender saw this and mentioned that the other bartender got a bigger tip than he did. I didn't mention i got comped - and i'm not sure if my favorite bartender mentioned it to him or not. so basically 2 different bartenders, similar situations, similar comments. so i have to ask - is it an insult? if so I won't make the mistake again.

they never do that - it was a bad day.

if a regular comes into your bar and asks you to make him a drink, and make it really strong - do you feel this is an insult to your bartending abilities?

i think you should have billy bob do a slingblade redux...."mmmm - i sher do like these fried pertaters" is more food-oriented.

i've got mine in an ice cube tray - i've been using it for gravy and will again when i decide i want more of my frozen leftovers, and i plan on using it for gumbo too. one handy thing i found out - make a note to yourself (maybe on the bag) how much is in each cube (mine's 2tbsp) and how much you need to make a cup of broth. (mine's a 4x reduction so 4tbsps = 1c broth) at least for me that will be a handy reminder a couple months (or next week, depending on how my memory is) from now.

hmmm..i think that's pronounced mi-SHAY-een.

i think it's definitely the manufacturing company's job to ensure their workers are paid decent wages - however at the same time, i think the onus is on the buyer to not support those vendors who don't. if there isn't demand - there wouldn't be a market. as many other's have said in response to the other topics in the thread - if you required something in particular - companies will find a way to get your business. oh and your logic on differences between cheap labor and unionized labor are spot on, imo. mainly because in my experience, union shops, no matter what industry, seem to have very strict and clearly defined SOPs.

i like my ketchup in the fridge too - and yeah i've had that gross ketchup before. actually i freaked when i had my first server job and my sidework was to marry bottles - i never knew this is where restaurant ketchup came from. actually i still don't really use restaurant ketchup if it's in the glass bottles.

i know hotsauce always get brownish and yucky tasting if it's not refrigerated.

uhh, thanks. hope you feel better now.

Itchy rash all over her body, trouble breathing requiring a nebulizer, or sometimes hives. yeah like fistfull said that's definitely systemic, with anaphylactic symptoms. wonder if the mushrooms and corn is a mold allergy at the root? and yeah fistfull - it does seem kids have more allergies today - i think due to the highly chemical dependent way we live now.

Generally I agree with you on this matter, but differ in one area. A quarter head of Iceberg (cut into a 1/4, not torn up), some thinly sliced white onions, and some very strong blue cheese dressing (I am talking 10 on the stink factor, here) with lots of black pepper is a highly underrated eating experience. Charlie's Steakhouse in New Orleans (right around the corner from Pascal Manale's on Napoleon Ave.) serves this and I have been doing it at home for years. It really is good. Otherwise, no iceberg for me, generally. oh i wholeheartedly agree on fresh iceberg - i meant specifically the iceberg in the bags - it always seems to turn pink before anything else does. your wedge desciption just made me hungry. damn you! ps - except i would use red instead of white onions. and throw some bacon crumbles on for uhhh color.

hmm..allergic like anaphylactic allergic, heather?

*snicker* is that on Buford Hwy by any chance? now i'm going to have to visit the place and see what the bothered chicken tastes like.

it's true too. *lol* that's why you're not supposed to feed the wild animals.

well i'm glad the peppermint infused dark chocolate tastes good - now i'm going to have to experiment with it at home.

is that pride in consumerism tho, you know what i mean? to go back to the example of the cap'n crunch - kids like it cuz it's high in sugar. kids want it because it's marketed aggressively to them. i would much rather see "treats" like that be something you can buy with foodstamps, and not on a WIC list.

i agree it is a tricky area - and it's quite demeaning - i went through a spot one time, when i felt that PA was my only way out - and man - the hoops you have to jump through to actually get the pittance you get were enough for me to figure out an alternative. I still keep the card tho to remind me of where i have been in my life. my point tho is not - "let them eat beans and rice" forever - altho as a working stiff, refusing to go on welfare, i will choose beans and rice if i have to, and skip the visit to the stylist - matter of fact the reason i don't have a perfect manicure now is because nails jsut aren't a good enough return on my investment. My point is (i swear i'm getting to it) - if this program is supposed to be about ensuring disadvantaged families and those most at risk for malnutrition have healthy meals, subsidizing oatmeal is a lot more economical and nutritious then subsidizing cap'n crunch - i don't care how many vitamins and minerals it may have.

my kitty's a permanent 2 year old. the child i pray i never have. *lol* still love him to bits tho. a high smoke point is a good thing - so larry did you're chem prof explain how exactly it works?

i agree - which was my point on the WIC foods on that lady's conveyor belt - it's government listed, but for $4.29 i can easily get 2 big cans, if not more, of oats. just seems that if our tax money is going to fund these programs we could stand to do it in the most economical and healthful way possible. for the cereal that was bought, that family could have oats for a month, plus the fiber.

how do you think it would work, larry if i used peppermint oil in the dark chocolate, and the chunkier bits of cane in the white? I would like to copy you with that 3rd layer tho, for presentations sake.

i've seen it in my stores, but am not quite sold on it yet - then again i haven't done enough research on diaglycerols (did i spell that right?). what's the smoke point like on it? ps - your kitty has a face jsut like mine. i keep thinking i'm looking at him! *lol*

this is true - i still can't believe the prices you are paying for meats are almost 2 dollars higher then what I pay down here, heather. i've been trying to figure out why that owuld be - and the only thing i'm coming up with is logistics. grocery stores typically run on extremely small margins.