lancastermike

Attitude. Along with distance from 9th and Passyunk, another red flag is the modifier "Philly" in front of "cheesesteak." Also, if like the NY Times recently did, the sandwich name is sub divided into "cheese steak." There ya go! 100% spot on from Holly

With no disrespect intended, if you had a cheesesteak any place other than Philadelphia, you did not have the real thing. Please refer to the Holly Moore Corollary of cheesesteaks: The further you go from 9th and Passyunk, the chance of a good cheesesteak drops in direct proportion.

Not to rub it in, Anna but we just got one of these and I really like it alot. Internal ice maker that works great, none of that thru the door stuff that always breaks.Samsung Fridge

I only ever buy and use large eggs. If a reciepe gives weight or volume I may weigh them out. But if it says eggs by number I use large. I have found that most US cookbooks I have always call for large eggs.

My favorite always has been coconut cake. It was my grandfathers favorite and I have always loved it. It won't be Easter unless I make one. My mom always made pineapple upside down that I liked. And Boston Cream Pie, that is really a cake. When I make one of them to take someplace it is always a hit

Amazon price right now is $467.72. It has been cold here so I guess I'll pay the gas bill and have to remain an ignorant, but warm, rube till it warms up or the price drops. It seems from all the hype that it is a herculian effort and I guess worth the price. Just not in the cards for me.

I found a 16 inch round cast iron griddle that my old neighbors had out with their trash. Of course, it was seriously rusted. I had a friend take it to his machine shop where he used a grinder to get rid of the rust. I re-seasoned it and still have it today. It works great on the grill when I want to cook something that may fall through the grates. It is also very, very heavy. I wonder who would leave a toaster at a subway stop? Perhaps in NYC this is a common practice.

It seems the concept of commercial TV being about ratings and commercials is one that some folks seem to want to ignore. TV cooking shows are about TV more than cooking. The exceptions are some of the PBS shows that have underwriters that allow the producers to focus on cooking and less on personality. The battle over TV being a commercial or non-commercial medium was fought in the early days with Robert Sarnoff and others leading the way to commercial TV being the winner. On most US food shows there is indeed some cooking going on. Flay cooks. Brown cooks. Giada cooks. Ina cooks. And I know that this sends chills up the spines of many here, but Rachael and Sandra and Guy cook too. They may not cook how you want them to or use techniques that you think they should. But they are in a kitchen and cooking. And if somebody watching decides to try to cook something they see them make, as plebian and pathetic as some seem to think it is, instead of going to McDonalds, they have done some good. If they are beneath you ignore them. watch something else until "Foams with Ferran" or "Gumming up the Works with Wiley and Herve" premire

I have always used gin. The idea of tequila sounds interesting.

I find the spray with flour to be very effective for coating muffin tins and the bundt pan. I do keep a can of the high temp stuff to use on the grill.

Back when I was F&B manager at a hotel I had a restaurant manager who insisted that all the servers NOT write orders. I told him it would not works as some could but others would not be able to. And a nightmare it was We had one guy, Dan, who could remember everything a table of 8 wanted and never get it wrong. He could also mutiply two four digit numbers in in his head in a snap. That guy was a freak. If I go someplace and a server does it well I know how hard it is. If, however, they want to write up orders I think nothing less of them for it.

They have one with pizza and wings in the same box but,alas, it does not include the cookies

As you have seen from the replies so far, you will get no love for your products here. However, there clearly is a market for them. I would feel confident that if you were to visit 100 bars at random 95 or more of them are using mixes. At the new traditional cocktail bars that do squeeze their own lemons and hand craft each drink your product is not welcome. So your sales pitch, it seems to me, is to the places that do use them to upgrade the quality of their product by using your products, not in trying to sell it to places that are crafting cocktails by hand

As Yakoff Smirnoff used to say "What a country" And to think those Chinese guys who came to Washington last week are thinking of taking over world dominance. we got this kind of stuff and they do not. Clearly, the USA is still #1

The think that amazes me is that you were able to get all these rye's in one spot. As is well stated in this thread many of us find it hard to find more than one or two at retail in our areas.

Years ago my wife and I embarked on the dreaded Atkins system. There is no doubt low carb eating leads to weight loss. But what i will NEVER eat again is any low carb baked goods full of weird stuff. I made them and I will never make, and most certainly not eat a muffin made with soy flour and protein powder. The texture and taste is horrible. Won't ever eat anything like that again. And roasted shreded cauliflower does NOT taste just like french fries.

favorit canned product: PBR

We can only dream, but I doubt it

I had the exzct same thought. One in particular

In the last photo it is clear the person is a cocktailian. There are lots of folks that could be and I know my friend Katie Loeb collects coktail gear. But I doubt it is her and Marlene once swore to me she would NEVER do another EG foodblog.

My vote: Holly Moore. he eats at the kind of places I like

i think you need a rig and some pressure. The liquid goes in a cylinder with a valve on the bottom. The smoke needs to go through a tube into the valve and bubble up through the liquid. I also think there would need to be a little pressure pushing the smoke. I' sure the scientists and the gadgeteeres here could advise on exactly how. Melissa the chemist, who has done some smoking could, I'll bet, figure it out.

Not too many things I have not tried at least once on the smoker. But one of my favorites was ripe peaches cut side up. Holy Moley they were good, the smoke flavor worked great with the sweetness and the peach juice. Not on too long I was not attempting to make dried peaches. The peaches were still intact and soft, but just enough smoke. Just served with some vanilla ice cream. Speaking of ice cream, smoked ice cream sounds like a great idea. But how? Would letting the dairy get some smoke come through in the taste? Would doing so effect the dairy that it would not freeze correctly? Or just put smoked fruit into the prepared mix. I may have to try that. I have often done nuts of various kinds. I have seem people rave about smoked salt. Either I did not have the technique or I just did not appricaite it as smoked salt did not do much for me.

Link regarding National Pie Day Link-o-Pie

This topic has been around awhile but I don't believe I ever replied. I believe I must align myself with the gentleman from Louisiana. Cake it is for me. I know Jan 21 is National Pie Day and I will eat some pie. But, cake is better.