woodburner
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Posts posted by woodburner
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Besides from conchita pibil (a Caribbean dish from the Yucatan peninsula), does any one have a favorite recipe which includes these?
I know it's best to run them above a low flame to soften them up, other than that I could use some help with them.
woodburner
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I've just taken "Mike's" locally farm raised turkey from my brine.
Mike is pretty excited about me cooking him Thanksgiving Dinner on Thursday. I'll be smoke roasting this bird, early tomorrow in my outdoor custom cooker.
Weather forecast is shit, but who cares, it's for him and I'm committed.
woodburner
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A heavy garbage bag inside the pot should be just the thing.
Are garbage bags, food safe?
I've read conflicting reports that the clear one's are ok to use.
But I have never seen from any source reliable, that either one is safe or unsafe to use.
woodburner
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. Robyn
P.S. 180 is the government recommended "safe" temperature for duck.
I would suggest that you, or the FDA, would tell me in what part of the duck that temperature is measured.
Breast, thigh, leg??
this is very misleading.
woodburner
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I really think your way over your head at this stage, read late in the game.
Salvation if you want pork:
Go and find three pork butts, and three or four racks of pork ribs. You'll not have the visual of looking at a dead piggy, but the food will be fine.
Cook the butts for about 13 hours and the ribs for about 5 1/2.
woodburner
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Thanks for the heads up on the preliminaries.
Can you let us know, as to which type of fuel source they are using in the meat cookers?
I sure hope they are using real wood.
woodburner
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just for fun, I googled "her" cookbook.
The only hit I got was "45,000 Baby names" page 118... forms of Jordan. Jorai, Jorea, Joree, Jorée, Jorey, Jorian, Jorin, Jorina, ..."
I'm wondering if "she" really exists??
Just to add, that really is one pathetic duck recipe.
woodburner
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My grandmother made a simple but classic oyster pie, using freshly shucked oyster's and crumbled oyster crackers, with some cream. I never saw her recipe, but it most likely was very similar to:
woodburner
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The stand out to me in the image above, is that the dogs are packaged and sold, not being linked together, or ie. sold to the vendor individually packed.
I buy dogs that are linked, that my purveyor stuffs and smokes as a ring. When I snip the individual dogs apart, they don't have the wrinkled protrusion on the end.
Am I missing something here??
Thanks again for the images.
woodburner
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My family and I have gone to downtown Atlanta and have helped serve at this incredibly moving event ...
Hosea Williams "Feed the Hungry" Thanksgiving websiteThe late Dr. Hosea L. Williams, as a way to confront hunger in Atlanta, conceived "Feed the Hungry and Homeless". As the late Dillard Munford, one of America's wealthiest entrepreneurs, once said: "Hosea's Feed the Hungry and Homeless " program proves beyond a shadow of a doubt that, as fast as Metro Atlanta is growing, it is still 'not too busy to love' ". By providing food for the hungry on Thanksgiving and Christmas, Rev. Williams, his family and a few friends filled their bellies and renewed their souls...A giving experience for sure.
I did a few of the large homeless feedings in Albany NY.
The last time I offered my efforts, was at one of these huge undertakings. To my dismay, I spotted in the taking line, was a certain individual and his family well into the middle class income bracket.
I'll reserve my comments, on the thoughts I had for a few years for people that take advantage of certain situations in life.
Now, in todays George Jetson age, I offer services and contributions in with which I am in complete control on how things are dispersed.
woodburner
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Around this time of year some people spend some time helping or contributing in some way for individuals in some type of need, at the end of the day, no matter how small or large of the contribution they have made, it seems to enlarge the spirit.
Food related, I'll be cooking a Traditional Thanksgiving Dinner for a special friend, and deliver it to him around mid-day.
I would certainly would much rather have him enjoying it in a larger social setting, but he declined to be around other's whom he did not know.
Anyone else doing something?
woodburner
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It's my belief that you would get more advertising at the street level, if you offered free connections.
Free advertising is a great venue, especially if it's positive.
woodburner
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I just don't see the draw in expensive fast food.
Interesting you should say this, because I have read recently that these upscale fast food places are the up and coming trend in restaurants. They are supposed to provide better quality food than McD's with fast service. These chains seem to be where the investment money in chain restaurants is going.
I haven't been to one of these places yet but with all that "self-service" it reminds me of a cafeteria!
Quick-Casaul is the buzz word mounting alliance against Fast Food.
Quick-casual restaurants generated $7 billion in 2003, accounting for about 4.5 percent of the $153 billion fast-food industry, according to Technomic Inc., a Chicago-based food industry consulting firm.
Quick-casual restaurants have projected annual growth of about 11 percent, compared to 4.5 percent for fast-food restaurants. But there has been some slowdown in the quick-casual segment, which had a 25 percent growth rate in 2001.
Rubio's, and Baja Fresh can be thrown into the mix. One of the intriqing things at least to me, that they are upscale fast food, bistro style, serving no alcohol.
woodburner
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Weighing in on Vermont brews, I would be certain to include
UFO, from Harpoon.
Un-filtered Offering, Hefewiezen. (UFO)
I'm not a big Magic Hat fan.
woodburner
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I bounced the Panera bread question off of about 10 of my non-food customers today at work. I'll be damned that each one of them loved the food and the restaurant.
This is how the website reads reagarding the company overview:
The Panera Bread legacy began in 1981 as Au Bon Pain Co., Inc. Founded by Louis Kane and Ron Shaich, the company prospered along the east coast of the United States and internationally throughout the 1980s and 1990s and became the dominant operator within the bakery-cafe category.
In 1993, Au Bon Pain Co., Inc. purchased Saint Louis Bread Company, a chain of 20 bakery-cafes located in the St. Louis area. The company then managed a comprehensive re-staging of Saint Louis Bread Co. Between 1993 and 1997 average unit volumes increased by 75%. Ultimately the concept's name was changed to Panera Bread.
By 1997, it was clear that Panera Bread had the potential to become one of the leading brands in the nation. In order for Panera Bread to reach its potential, it would require all of the company's financial and management resources.
In May 1999, all of Au Bon Pain Co., Inc.'s business units were sold, with the exception of Panera Bread, and the company was renamed Panera Bread. Since those transactions were completed, the company's stock has grown thirteen-fold and over $1 billion in shareholder value has been created. Panera Bread has been recognized as one of Business Week's "100 Hot Growth Companies".
Today, there are over 665 Panera Bread bakery-cafes in 35 states delivering fresh, authentic artisan bread on a national scale.
Some, at least the one location I encountered was WIFI.
woodburner
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From what I have been told, Panera is a bakery where no flour hits the floor. Their breads all taste pretty much the same to me as do their pastries. I go if someone wants to, but I pass them by to my local coffee shop which is way better.
All of the bread at least, is made off premises with all purpose flour and shipped to the individual locations, in refrigerated trucks, to be baked in the panera ovens.
I checked Monster.com for job openings for bakers, and the leader by far is Panera bread. Imagine that, looking for bakers, or a better word would be factory workers like McDonalds employees.
Insanity
woodburner
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Sounds like the uneveness in the pork is an equipment problem. Possibly rotating the roast half way thourgh the cooking time might help next time. Your using a convection oven, are you not?
woodburner
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Yuppers,
That is a mighty fine looking roast Marlene, nicely carmelized exterior, perfect color interior.
Wishing I was there.
woodburner
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Seems like it doesn't fit your expectations. Now that you know what to expect, you may avoid it all together, or try it for a late lunch. For someone that wants a decent, fairly quick lunch but doesn't want McDonalds, it seems like a good fit. When I am on the go I will avoid sit-down full service places because I don't want the hassle.
Twenty dollars won't buy lunch for two at decent sitdown restaurant, and that is before tip. Furthermore, the lunch waitsfaff at a cheap sit-down joint is usually so inept that you would do better to serve yourself. Diners can be the exception.
Now, maybe they should have an expeditor to sort out the orders. Or maybe they should have food runners instead of full service wait staff.
There is a trendy pizza joint in town that has runners only. It works, but we were very confused the first time we ate there. We go in and sit down. We had no idea that you had to order at the end of the bar. No big deal. Someone needed to tell us how it worked. The problem was nobody said anything. After sitting there for ten minutes without anybody making contact, we left.
I understand your frustration.
Side note:
Sometimes we get bread from panera for caterings when we are low on stock, or don't have time to bake. We ordered ten bagetts from them to be picked up the following morning. At the time of pick-up, they gave us no less than fifty loaves and only charged us for ten. Our employee informed them of their mistake. They replied that everything was in order. After loading up, our employee went back in and tried again to explain that they had charged for ten and gave us fifty. The manager insisted that everything was in order. This was not day-old. Go figure.
Thanks for the response.
Trust me, I was not frustrated to say the least, I know and understand patience.
The food was good, as I stated earlier, but if you look at my original entry note on the "shape of things to come" it may shed some light.
This may sound odd, but it's my observation that Panera Bread is using the Home Depot business plan.
Great things at great prices, expect little or no service.
woodburner
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Woodburner- I think it depends on where you go and at what time. I happen to like Panera Bread because our experience in our local site has been quick and consistant in terms of the food quality. I like that they have fresh lemon slices for sodas and ice tea and also to squeeze in the black bean soup that I always order. I stay away from their muffins and some of the bagels but for the most part, I'm happy with the food and the service.
Melissa,
I understand your comments, as my wife would concur with you. My other concern which I did not mention in previous posts was that my soup was stone cold.
Problem number 1 is, with no waitress I need to return my soup to the cooking area and ask for a reheat, leaving my wife to dine alone while this situation is aleviated, I chose not to leave her and not complain only to leave a full bowl of soup for waste.
No server leaves a lot of room for error and inconvienience in my book.
woodburner
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Depends on how you look at it. Used to be that the only chains were like taco bell and mcdonalds. In that light, they are an incredible improvement.
If you compare it to an artisnal bakery, of course you will be disapointed. Call Ralph Nader. Or feel free to compete if you can do better.
I agree, regarding the improvement in food, over McDonalds at about twice the cost though.
But the lack of service, and sitting on top of other diners needs some work.
For instance, upon arrival you are funneled through the dining area, straight to the ordering cashier station, where the perky young girl asked if she could take my order? Ok so far.
We ordered our sandwiches and a cup of soup each, and ordered a couple of sodas, by the way, aside from the usual fill your own cup service, they offer Jones Soda, in a few flavors and of course flavored coffees.
After paying for our order, I was given a "black box" about 6" square and 2 inches thick. I inquired what the box was for and the perky girl responded that when our order was ready, it would light up and vibrate. Nice touch, I thought.
Finding a table for two after our soda's were poured, was not so easy, as it was middle of noon time lunch hour, but luckily one was opening just as we were finding our way through the dining area.
The table was maybe 30" wide by 40" deep, I'm guessing here, but very small, with maybe two feet separating tables on each side of ours. In other words, tables on each side of you could certainly hear having a conversation with your companion, as you could hear their conversations as well.
Just as we sat down, our vibrator went off.
and off I went to the pick-up station. Here is where things get crazy. As I arrive at the pickup area, some other customers are milling around, and touching the various plates of food on the counter looking for their order. Now there are eight trays of food up on the counter, some containing just soup, some soup and sandwiches, and some just sandwiches. I was fairly quick to ascertain which plates were ours, but the problem is four cafeteria trays, and I've only got two hands. I picked up our sandwich trays after one of the other customers got done handling my tray, and headed back to our table.
Seems like the thoughtful staff could figure out a way to put the soup and sandwich on one tray, to save the diner an extra trip.
Four trays did not fit on the two-person table, so after arriving back at the table with the soup, I had to dispose of two empty trays, to give us enough room on the table.
Seemed like way too much futzing around for two people out to lunch. I'd much rather tip a waitress, but Panera Bread would rather cut back on the help, and give the money to their stockholders.
woodburner
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After reading all the posts on the previous 12 pages, FG mentioned a few times that Luger's now does mail order. I was unable to locate any information regarding anyone ever having done it.
It appears they sell the same steaks mail order that are sold in the restaurant.
Has anyone ever ordered from them, and what was your opinion?
woooburner
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I do like their sandwiches and breads for a quick lunch, and I usually stop by to pick up a coffee refill in the morning. However, stay away from their muffins. I honestly cannot figure out how someone can make muffins so bad. they are rubbery, chewy and have no flavor.
Woodburner, can you elaborate a little bit about your original post? Are asking for an opinion or simply stating a report?
Elie
I was simply stating my thoughts on the restaurant itself.
I find it a bad day, when I stop in for lunch at a place that trades on the NASDAQ.
The food was acceptable, actually pretty good. At the same time, I've watched artisinal bakeries, "bit the shit" while places like this pop up like lego buildings.
Opinions are always accepted, just like donations.
woodburner
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Self Ordering/Self pick-up/Self dispose
Just another fast food place I guess, causual but a bit more homey than most churn out the food, joints.
Lunch for two, which included soup and sandwich was just over $20.00, no tipping since no one does anything for you.
woodburner
The White Horse Sandwich
in Cooking
Posted · Edited by woodburner (log)
I know them as "Pilgrim Sandwiches"
White sourdough bread, sliced roast turkey, stuffing, lettuce, cranberry aioli. no brown gravy, served with a garlicky dill pickle, and potato chips.
woodburner