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catdaddy

society donor
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Everything posted by catdaddy

  1. Get a small metal container that has a very tight lid. After you have done cooking, dump the hot burning charcoal into the container and cover it. The coal will soon be extinguished and can be reused. Somehow I think there needs to have some holes made at the top of the starter to improve vertical ventilation, otherwise it may not be hot enough. dcarch Those holes would also allow for more complete combustion of the charcoal.
  2. By all means, ignore him. Cook and eat the food you like. Drink the wine you like. Feel good knowing you have the best.
  3. As a child of the south I never saw y'all or ya'll written till I was in my 20s. Before that I did see youse guys written. I always figured the yankees in Jersey just talked funny but said the same thing I was.
  4. How nice to read about Lebanon and hear about Iraq, Turkey, Iran, Syria. Beirut has always been a cultural center for the people of a huge area. Man does that food look great. All the ethnic influences and language lessons are thought provoking. World peace through breaking bread. Loving the blog, sir.
  5. Maybe I should get you to come interior design I like you ideas. Of course we are doing fresh brewed coffee. I'm gonna buy a coffee grinder and put french presses on the table for coffee. I have a few specials that I will run I'm gonna make a huevos rancheros with a chorizo black bean chili and cilantro sour cream. As a customer french press sounds great....even enough to put you above any other choice in the area. But as a server, there's no faster way INTO the weeds that making french press for a crowd.
  6. Those truffles look great. I can almost feel that center melting on my tongue.
  7. Not exactly a cookbook but I'm looking forward to LuckyPeach vol.3.
  8. David Chang of Momofuku fame claims time spent in a dehydrator is essential for perfect fried pork skins aka chicharones.
  9. I've used both the hand-cranked Atlas and KA attachment in both home and professional kitchens. After a couple years of use the KA attachment broke in both places. Hand power is still in use at work (we make raviolis and fettucine every other day). Attachment hasn't been replaced because of the expense. Personally I bought a new one for myself and the Atlas remains in the basement ready to use at a moments notice.
  10. catdaddy

    Cardamom

    Grind them fine and use dark chocolate. It sounds pretty good to me.
  11. We call these great deals "used meat". Best selection usually early in the day. I check them every time I go to the market. Saw a USDA Choice 2.75lbs. porterhouse the other day for $5.99/lb. We have been limiting our beef consumption lately some some other lucky person took that sucker home.
  12. Potatoes Lamb shoulder Maki rolls Shrimp In fact I can't think of many things that are not favorite fried foods.
  13. Oy. 2 new knees. A back that barks for only half the month. A winning lottery ticket. But most of all a 3 day party with all my friends and family with everyone bringing a dish they love and made themselves. World peace. One love. And fried potatoes.
  14. Far as I can tell most of the seafood places in La Jolla serve pretty much the same thing. Anyone know if there is a unique fun place there?
  15. Yes! That's it. Kerry, You are the best. I love egullet.
  16. My friend remembers a dish somewhere in Napa Valley that she loses sleep over. Can't remember town or name of venue. The chef apparently spent much time in NC and served fried okra and other down home goodies. Does this ring a bell for anyone?
  17. Looking mainly for squid and local finfish and crustaceans. Mitsuwa is very close. We'll try that. Thanks.
  18. Been to Lucky Seafood and Seafood City. All the fish eyes are dull and gills are brown. Anyone have ideas where some fresh stuff is available. I'd love to make some ceviche.
  19. Oh, man this looks really good. Have you ever tried making the ragu with chunks of lamb rather than ground? Might take a little more time but the flavor should be even better. This is the perfect thing to cure my recent lamb desires.
  20. That reminds me of when I was in the Navy. After boot camp, in 1960, I went to Memphis NAS for aviation school and got assigned to commissary for a month or so while waiting for the next class to start. The commissary supplied all the mess halls, feeding thousands of people three meals a day, so there was plenty to do. (Pulling the giblets from hundreds of still half frozen chickens kind of numbs the hand, and cleaning the bandsaw is a bit messy after processing hundreds of pounds of frozen beef liver into slices - but it sure beat working in a mess hall scullery...) Anyhow, we ended up with our version of Scoop's Junior... He wasn't worth a pisshole in the snow. He was lazy and he'd complain. The commissary boss, a career NCO, wasn't really a hard ass, but he had his limits and one day during a break our version of Junior made the mistake talking back to the boss. That was the final straw and one punch from the boss decked Junior hard enough to knock him out. The boss looked at the rest of us and said, "Anyone see that?" Everyone shook their head no, and that was the last we saw of Junior. I love the military. It's the great equalizer in our country.
  21. How easy is it to get a union card in Vegas? I've never worked in a union house but am intrigued by your schedule. The more I get paid the crappier the hours. Do you get bennies too?
  22. I've been getting bland squash this summer too. Maybe it needs a good freeze in the field. Or I need to buy more locally. Meanwhile we eat sweet potatoes and parsnips.
  23. catdaddy

    Shoe Help

    Another vote for Birks....
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