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joey madison

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Everything posted by joey madison

  1. Sadly, Jell-O is not the first thing that came to my mind when I read the title "Turkey Mold Competition"
  2. In just a couple of weeks, I'll be venturing to Dublin for the first time. I'm anxious to explore the restaurant scene. Does anyone have any suggestions for places I should check out? I try to avoid touristy and hyper-trendy joints. In particular, I would like to visit an old-standard traditional Irish restaurant that has a deservedly good reputation amongst locals, a new up-and-coming restaurant, and a fine-dining place. I'll eat just about anything, and like adventures, so please, offer your advice! Thanks!
  3. I'll second The Old Fashioned if you're looking for quality 'sconnie' (Wisconsinite) food. Ethnic suggestions include Restaurant Muromoto for fantastic Asian fushion food, Lao Laan Xang for some of the best Laotian food you'll find anywhere, Kabul or Husnus for Pakistani/Afgahni, or Himal Chuli for Nepali. For fine dining, Harvest and Restaurant Magnus are both reliable choices. Tornado is a great old-school steak house. And don't forget to stop by the UW Memorial Union Terrace for beer on the lakeshore!
  4. That's interesting. I was in Baker Lake in Nunavut just a couple years ago, and had the best kiwis i've ever had. And fresh caribou to boot! I didn't think the prices were too outrageous, but then, incomes for most in Nunavut tend to be pretty low. Sadly the town had a KFC, Domino's and Taco Bell.
  5. The Globe and Mail out of Toronto has an interesting article on the environmental benefits of being an omnivore vs. being a vegetarian. http://www.theglobeandmail.com/servlet/sto...y/lifeMain/home The study was done by Cornell University.
  6. My fine city (Madison, Wisconsin) holds one of the largest beer festivals in the US, you may want to contact them. See http://www.mhtg.org/gt2007.html
  7. Dinner for me is typically between 8:30 and 10:00pm. I became accustomed to eating late while living in Quebec, and I guess it kinda stuck. Even later dinners aren't necessarily unusual. I typically don't eat breakfast, and have lunch around 1:00pm or 2:00pm. In general here in Madison, Wisconsin, I think people typically take dinner around 7:00pm to 8:00pm, but those who eat on a vampire schedule are not uncommon. My relatives from upstate eat much earilier... 4:30 to 7:00pm, maybe. It's always a challenge when they come for a visit. They clamour for dinner at 5pm, sometimes earlier... and I always have to explain that restaurants won't be serving dinner yet... either that or feel like a freak when we show up at 5 on the dot, and the restaurant lies vacant, save my family, for an hour.
  8. It's milk and heavy cream for me. Especially this time of year when it's so hot. I've also encountered the lettuce problem more than once. I think living alone makes it a bit more difficult to get through everything.
  9. I worked in a joint that offered a $250 sandwich... a small sandwich. We sold two in the time that I was there. From my estimation, the purchasers wouldn't have cared if we served them cat food on wonderbread (a might not have recognized the difference)... it was just the fact that it cost $250. The whole concept of $50 burgers, $1,000 pizzas, and whatnot really bothers me. I look at the people that buy them and think, "your taxes aren't nearly high enough."
  10. I'm supposedly a supertaster, too. But the description of a supertaster doesn't match me at all. I love all sorts of cuisines, like my coffee black and strong, enjoy spinach, grapefruit, cabbage, and brussel sprouts. I do, I think, have a better than average sniffer, and am unusually good at discerning spices, kinds of cheeses, etc. But, nonetheless, silly test.
  11. Iceberg Ketel Chopin Belvedere Stoli Price doesn't seem to have much of a correlation for me.
  12. Madison has long had a fairly well developed independent and small-chain coffee market. Starbucks only recently made a tepid attempt to enter the market here, opening just a few stores. Their strategy here seems to be to pick a few niche neighborhoods towards the perifery, and saturate them with stores. They seem to be afraid to open stores closer to the center city.
  13. This is my first day reading the thread, but I'm so excited to see something coming from Manatoulin Island! I spent many summers there and on the Bruce.. So many fond memories of hunting for fossils, cliff diving, and great backpacking trips. It's been a few years since I've been back to that area. Has tourism continued to pick up? It's great to hear that farmers' markets and community gardens have taken root.
  14. I prefer to avoid haggling. I do tend to visit the Farmer's Market towards the end of the day though, so I often receive discounts from vendors who don't want to haul their inventory back to the farm. If I find a particular item to be overpriced, I simply choose to visit another stall, or the grocery.
  15. After long backpacking or canoeing trips, I head to the closest buger joint for a cheese burger and onion rings. I still avoid the fast-food places though... I get real burgers from bars or restaurants. Upon returning from Europe, I tend to enjoy Wisconsin-style bratwurst, a big gooey pizza, mexican food, and barbeque. When I leave Mexico, I tend to avoid all products containing corn.
  16. My tummy must be lined with stainless steel. The only thing I've encountered that gives me trouble is fruit juice from frozen concentrate. Otherwise, bring on the cheese, thai peppers, sausages, or whatever else!
  17. I think that both Virginia and Heather are pathetic choices for the final two. But I believe show producers fully intended that to happen. Why else would they pick so many fantastically unqualified, unskilled, and down-right loopy contestants from the beginning? But, in Virginia's defense... I for one have never encountered a nut-job chef. Although I still can't believe she didn't know what a cleaver was.
  18. Does anyone know if there are any significant differences between traditional cornish pasties and the pasties you find in Michigan's Upper Pennisula? Madison, Wisconsin has a shop that sells pasties next to the capitol. They offer unusual varieties including pizza versions, greek pasties, etc. Is this unheard of in great britian? or have the cornish been internationalizing their fare, too?
  19. Kindred spirits. I really dislike sweets, as well. I think my taste bud preferences take after my personality: sour and bitter. Cakes are especially bad.
  20. Has there been any talk of creative solutions to the ban? Could a restaurant give foie gras away and avoid prosecution (and adjust prices on other items accordingly)? Or perhaps consider charging a "cover" that happens to coincide with the price of the foie?
  21. It's interesting to see all the debate on Milwaukee. Mentioned include: Bratwurst Beer Butter Burgers Frozen Custard Fish Fry Not yet mentioned: Sauerkraut Cream Puffs Deep Fried Cheese Curds Dill pickles Old Fashioneds (brandy of course) Kringle? I don't think any of these are Milwaukee exclusives, though. The afore mentioned Sheboygan gets note for brats... but Appleton, La Crosse, and Madison all have obessions with brats, too. Frozen Custard, maybe... but try to tell that to any Michael's Frozen Custard devotees in Madison. Butter burgers? Statewide, though Culver's of Sauk City made them famous.
  22. I tend to get the best results by brining the bird first. I stuff mine with my favorite herbs, usually thyme, and plenty of chopped onions. I think the onions really do a lot to maintain moisture in the chicken's meat versus other stuffings. Of course, salt & pepper inside and out. And slather the thing in butter. I use a roasting rack, and turn the chicken twice so that it ends breast down. Once removed from the oven, be sure to let it rest long enough. The bird will continue to cook just a bit after it's been removed from the residual heat, so don't let it in the oven too long. I also find that gas ovens make for more juicy meat. Electric heat may be more consistent temperature-wise, but gas produces a "wetter" heat; I think the ambient moisture affects the way the chicken cooks.
  23. Brazen Hussy "martini" 3:1:1 Vodka, Triple Sec, Lemon Juice. I'm sure the kumquat stuff would go wonderfully... maybe go light on the lemon juice. Mix in a shaker w/ ice, strain into martini glass. Enjoy.
  24. I have two magnetic strips that I love dearly. They secure all my good knives, and I have a little extra room to secure tongs, sptulas or whatever. One strip has a wooden base and the other is plastic with hidden screw mounts. Both are secured to dry wall by drilling holes in the wall, inserting the included plastic expanders, and screwing in place. They hold perfectly fine. If you had a wood surface, you could just screw them directly to the wall, without the expanders. Ceramic or other surfaces would be more difficult, probably involving special drill bits and toggle bolts. Even though I love mine, they are not for everyone. When I cook with my family, they are all deathly afraid of them. And depending on the kitchen, the logistics of the space may work against them. We had mag strips under a shelf at a deli I used to work at. The shelf (and the staff turnover) made using the strips awkward and dangerous.
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