lancastermike

I was at the store yesterday and checked the cream. The standard dairy cream had " cream, mono and diglycerdies, polysorbate 80, and carrageenan" it also had the contains milk tag The premium cream from a local dairy only had cream and carrageean. Each were ultra pasteurized.

I live in Lancaster County and things will be less expensive here than at the RTM. And if it is buffets your kids want they will be happy here. The king of the buffet places is Shady Maple. There are others as well but if you are going to do it, Shady Maple is the place. Bob forgot more about the RTM than I could ever know so take his advice. But like the others I think DiNic's is top notch as is Herschel's for wonderful pastrami and I like Bassets ice cream as well

To the best of my admitted limited knowledge, light cream and half and half are one in the same.

A salute to Kerry for the organization of this event. Just as a note a good friend of my attended Niagra University and lived there for some years after school. For the entire time he was there he never once failed to say at the conclusion of a letter, a phone call, or a visit, "Next time you are in town, make sure to drop over" He found this to be hilarious.

It makes me wonder when I see folks here complain, or at least comment on, the use of these stabilizers in their cream while on the multitude of "Modernist" topics EG is lousy with everyone is just giddy about using them.

Every year for Easter I always make a coconut cake with lemon curd filing for Easter. No matter how I thickened the curd and how long I chilled it it was always too thin to work real well as a filling. So, I switched to a lemon filling with some cornstarch. My recipie is always the same and I am wondering what others use for both filing, cake and icing. I think coconut cake is something lots of folks have at Easter time. So, what does everyone do for this old standby?

Perhaps this outfits machines do a good job but the only residential machines I have encountered produce soft wet warm ice like the kind that comes from a hotel ice machine. That's been my experience also, which includes teaching at cookware stores that sell dedicated icemakers, as well as countless Florida rentals. The photo if the ice in the Scotsman brochure is notably wet (and the shape appears to be a hollow cylinder, though they call it a "cube"). If the choice is between clear, wet, 0°C ice and cloudy, dry, -15°C ice, I'll take the latter every time. When I complained about standalone units in an earlier topic, andisenji referred to U-Line, which makes units that are essentially bigger versions of what's in most domestic freezers. If I were in the market for a dedicated icemaker, that's what I'd get, unless a windfall allows for a Kold Draft. The brochure also states this machine makes "gourmet" ice. From now on, I will demand only gourmet ice be used to make my drinks. Gourmet ice, I love that.

It's what makes a six buck drink cost 14 dollars

Perhaps this outfits machines do a good job but the only residential machines I have encountered produce soft wet warm ice like the kind that comes from a hotel ice machine.

just a couple months ago we got a new fridge with an ice maker. This is the first such equiped fridge we have had. I must say I am very pleased with it. I did not get a through the door dispenser as it seems they are the number one issue generating service calls for fridges. Like everyone else we do get the crescent shape on one side and the flat on the other and I really don't understand the hate this shape seems to cause. And the ice is not clear, but ice cube tray ice is not either. I have plenty of ice, it is cold and and hard and makes good cocktail ice for my purposes. It does make alot of ice. Maybe more than I need but as summer approaches we will be using more ice.

Every year I say I'm going to get one and every year the price scares me away. I guess I will keep checking craigs list and the local auctions and sales or a gently used one

Living here in Lancaster County Pennsylvania I see lots of Amish. I looked at the website for this place and I can tell you that the Amish here have nothing like that. Those NYC Amishmen must be from a different sect or something. Those Anabaptists are a diverse lot I guess. It seems like the kind of place I'd be happy to shop at. I hope these Lancaster County Amishmen open someplace like that soon.

The first 3 people you mention (chefs, all) in your post have all successfully opened and ran restaurants. Whatever you think of the current Rocco, his Union Pacific restaurant was quite highly regarded in its time. Flay came up through the ranks and worked his way to the top. He may not be my favorite chef, but his "cred" is second to none. Oliver's, too, imo, for his work not only at his restaurants, but with kids. Nigella's "episode" has nothing to do with the judging of other people's qualifications. But Stone, otoh, is expert enough in American fast food to be able to do just that, evidently. By the way, the change the channel thing has nothing to do with my original statement. Who and what made this guy famous enough to be all over my bloody screen? I don't know who did it but I'll bet they are a real douche bag

Not since Lewis & Clark have two travelers embarked on such an epic journey. It is good to know that Kerry and Beth have arrived safely home. It is also comforting to know that one can take lard cooked chips across the border without some sort of pork fat duty or tariff. Thanks Kerry and Beth for the visit, we enjoyed it.

I agree, I certainly am not detained if folks in line use a bunch of coupons. I salute people who stretch their dollars to be able to feed their families. I just do not understand on any level the hatred for coupons and for people who use them. Perhaps they are just peasants. I use them too so find another line when you see me. I'd feel awfully guilty if I held you up.

Any day in Lancaster that includes La Dolce Vita and Prudhommes is a good one. Safe travels and good luck with eats and other finds on the way home

Maggie and I were very happy indeed to meet Kerry and Beth and share lunch and a wonderful conversation with them. They brought us a lovely bottle of Niagara Peninsula Ice Wine and some hand made maple syrup. We were thrilled to receive such a gift. We sent out intrepid travelers out into the wilderness of Lancaster County on a Q hunt. The store was closed but i am happy they found Manheim and Joboys. By far the best Q in the area. Since they had made it from Canada I was never worried that they would get lost in Lancaster. I passed along the knowledge I had of spots to eat and we talked about many things, food and otherwise. Safe travels and good eats to Kerry and Beth as they journey home with their haul of stuff. Perhaps some others can come up with some tips of places between here and Canada for our travelers.

yes

So why don't "foam 'haters'" dislike "traditional" foams just as much as modernist ones? I have yet to see a cogent explanation of why whipped cream on pumpkin pie is acceptable, but bone marrow foam on steak is not. I just don't see a fundamental difference between the two. Your stated reasons upthread for disliking foam are that: Because one looks like whipped cream (which is unctuous and lovely and, well *creamy*) and the other looks like something my dogs hork up after they've been eating grass.... Which is most certainly NOT unctuous and lovely and creamy. Nor is it something I choose to put in my mouth. What's that line about "eating with your eyes as much as your mouth...."? If it looks like dog barf, *I* don't want to eat it. If you do, groovy. Enjoy your foams and airs and spumas (that *word* even sounds gross). But don't force it on me. And don't tell me I'm a dolt, or unsophisticated, or a rube, or somehow less than you, or not into good food and spirits because I don't share your taste. This seems a bit biased, as there is no reason foam sauces can't be produced with that texture, and there are plenty of whipped cream applications with objectionable textures. In fact, I've had foam sauces with unctuous, creamy textures. And I've had nasty whipped cream that was more sticky than "lovely". Again, it seems to come down to execution and the open-mindedness of the eater. After all, lauding all whipped cream as lovely, and dismissing all foam sauces as looking like something one's dog coughs up is the food equivalent of racism...as if neither side is capable of the qualities of the other. Equivalent of racism? Somebody saying they don't like foams is nowhere near that equivalent. What does that even mean? Foam racists? if you really think that a discussion of culinary foams can be equal to racism I seriously doubt if you know what racism is and the effect it can have on people. Holey moley

So why don't "foam 'haters'" dislike "traditional" foams just as much as modernist ones? I have yet to see a cogent explanation of why whipped cream on pumpkin pie is acceptable, but bone marrow foam on steak is not. I just don't see a fundamental difference between the two. Your stated reasons upthread for disliking foam are that: Because one looks like whipped cream (which is unctuous and lovely and, well *creamy*) and the other looks like something my dogs hork up after they've been eating grass.... Which is most certainly NOT unctuous and lovely and creamy. Nor is it something I choose to put in my mouth. What's that line about "eating with your eyes as much as your mouth...."? If it looks like dog barf, *I* don't want to eat it. If you do, groovy. Enjoy your foams and airs and spumas (that *word* even sounds gross). But don't force it on me. And don't tell me I'm a dolt, or unsophisticated, or a rube, or somehow less than you, or not into good food and spirits because I don't share your taste. Well said Roberta, well said

Any place that would have me as a regular, I would not care to go to. (Thanks Groucho)

I've used my ISI device to make flavored foams for cocktail garnish. Yeah, pretty modernist for a guy like me. And it was cool and the added some taste to the drinks. The thing I object too is foams as a substitute for food. A foam as a sauce or a side I think ok. But JUST a dab of foam as the serving. No thanks. I know all them fancy big time Barcelona chefs do it. And that is fine, to me, it smacks of gimmickry.

Wow, how lucky can one guy be? The experience of a lifetime. Just like that you get an invitation. What a miracle

In these two wars it is believed that more than 100 million people died both military and civilian. I can't attribute any direct relation to this and cocktail culture. Other than if you think about it too much, you will most likely need a drink

I've been shopping them for a while. And around a grand is what I would like to spend. I do want at least one high output burner. Five burners would be nice but not necessary. I'm sort of undecided on a convection oven. So, in my price range one of the standard commercial brands, sears, ge. etc are more what I am looking at than a wolf. Last year one of my local stores had a bertozzi leftover on sale for a very resonable price. I would have gotten it except for the oven being very small.