lancastermike
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Posts posted by lancastermike
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Thanks for the suggestions. It looks like there are two general paths. One is to make the coffee myself with my beans and equipment and the other is to just appreciate my parents as they are and accept that I'm not drinking their coffee everyday.
My parents are generally laid back, but they'd view my home-kit as a bit of an insult (although they would never admit to it.) In the summer I can cart over cold-brewed concentrate without fear of ill feelings but the rest of the time I will attempt the latter suggestion but will at least try to get them to use 8 O’clock ground at the store and see where that gets us.
On family gatherings I simply take charge of coffemaking and am able to bring my own coffee and things work fine, the real trouble is when my wife and I stop by to visit my parents. We get a cup of cheap instant which is their regular drink. It is vile and un drinkable. I just act like I am sipping it and than wait till it is cold and get rid of it.
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As a retired bartender it is my thought that the frozen magariata idea may not be a good one. They are time consuming and messy to make. Are there going to be machines that simply dispense them or are they being made in blenders? Either method has it's issues, but if I was setting this up I would have a seperate station for the beer and wine. Also, draft beer can be finicky in these settings with inexperienced staff serving nothing but foam. Good luck and I agree that two untrained people for this large a function is really asking for trouble
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Have just put in the oven my first shot at the 100% whole wheat loaf. This is to see if the pre ferment called for makes this good. Usually 100% whole wheat takes like dirt to me. Thought I'd take a run at this. It behaved as advertised the whole way through fermtation and proofing. I did use the optional oil but not the egg. I will post later about final results
Well, it was pretty good. The pre ferment clearly mellowed out the whole wheat taste. However, this was the first bread I have ever baked that gave no oven spring at all. Perhaps it should not due to all the whole grain. I was surprised by that. Had a piece for breakfast and it was cool to palette and with a nice crust. I believe I need to work with this a little as I think it should spring a little and the lovaes grow. However, overall I amhappy with this.
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Have just put in the oven my first shot at the 100% whole wheat loaf. This is to see if the pre ferment called for makes this good. Usually 100% whole wheat takes like dirt to me. Thought I'd take a run at this. It behaved as advertised the whole way through fermtation and proofing. I did use the optional oil but not the egg. I will post later about final results
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'01 Trilogy at 12th and chestnut must be the second time around. Collegeville has been sold out for two weeks. Has anyone seen or tried the soliloquy yet? How did it compare to the Kim Crawford?Keep those TN's coming.
Best,
Mike
Mike,
We did have the soliloquy. and honestly I was not overwhelmed by it. Cannot compare it to the Kim Crawford as I was not able to get that one. Let me plug the 2001 Carmel Road Chardonnay that we tried last night. Regretably, I made a bad choice in matching it as I poured it with a chipolte stuffed grilled pork tenderloin. It was much better as we finiished it after dinner. Nicely acidic, not big and oaky. This is the style of Califorina Chardonnay I like. Maggie much prefers the big oaky buttery one. However, she liked it as well and I tout this as one to try
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I never drank any diet soda as I thought they all sucked. Just recently, my wife and I were placed on a reduced carb diet for medical reasons. So out the window went my Cocca-Cola classic, which I call Carb-o-Cola. I have just tried Diet Coke with Lime. I can drink this stuff. It sure ain't the Coke I want, but is really not bad.
Never thought I would say this about ANY diet soda, but it is really something I can drink
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I think that I liked the Vision PN better than the Saintsbury. Also bought a case of the Cambria so I can't wait to try that.
Best,
Mike
I just got some of the Vision and am waiting to try it. I am making pot roast soon and I believe that it may be poured with that.
Opened another bottle of the Ravenswood Zin last night with an arugula salad with roast beef and parmaigano regaiano. My wife swares this is the best red wine she ever had. I taste plums and it seems even a little pepper with it. It is indeed a nice thing. We finished the bottle after dinner and I liked it better on its own than with dinner.
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I think I read an article somewhere that stated that more potato chips are produced in Pennsylvania than in any other state of the Union.
Several posters have already mentioned the two big names in Hanover, Utz and Snyder's. Wise, I believe, is also made here, though the company is owned by an out-of-state firm.
Someone else posted a pic of a bag of Gibble's Red Hot Chips--another Pennsylvania brand. I've had those; they're plenty fiery.
I've also eaten LG--they're merely okay--and Groff's, which if I'm not mistaken also come from Lancaster County (where Hanover is located) but aren't as widely available as Utz or Snyder's.
Bachmann is also located in this part of the state (southeastern/south-central Pennsylvania).
For the life of me, though, I can't figure out why Herr's outsells Utz in Philadelphia. Herr's chips are too salty, IMO. Or maybe I was brainwashed by the text on the back of the Utz bag explaining how Bill and Salie Utz thought that "a little salt would enhance the flavor of the chip, but too much would destroy it." Utz regular chips have about half as much sodium as most other brands' regular variety. Nationally, Utz outsells Herr's: again, I recall reading that Utz was the fourth-best-selling chip brand nationally. And that's based on strong sales in the Northeast mainly, for--as their ad campaign of a few years back reminded everyone--there's "no Utz in Dallas" (or North Dakota, or even Florida).
You can probably guess by now that Utz chips are among my favorites--especially their Carolina Bar-B-Q, Salt & Pepper and Grandma Utz's Handcooked, but their plain-Jane chips are about the best of their kind.
I also like some of the Kettle Chips varieties: salt and fresh ground black pepper, New York Cheddar with herbs and jalapeno, to name three.
One unusual new flavor that I find tasty is Herr's Steak & Worcestershire. That's about the only Herr's chip that makes my favorites list, though.
Anyone else here tried the blue cheese Bistro Chips? What did you think of them? I thought they had the texture and character of the potato "crisps" made from dried potatoes (Pringles and their kin), but the label says they're all natural.
Sandy,
I live in Lancaster County and I can assure you that Hanover is not located in lancaster. Hanover is in York County. There are great chips made in Lancaster County including lots of lard chips. Herr's are made in Lancaster co in the town of Nottingham Also Groff's made in Lancaster Co. One of the best is Stehman's which is made in Monhton, Berks county and the elusive legandary Diffenbachs. Real lard and hard to find. I know that many folks in Philly think Lancaster co is everything west of Villanova, but there are lots of counties in PA
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Thanks for joining us here Mr. Newman. A man who admits to loving wine and dogs is aces in my book. I share the same loves. I too remember when visiting the state store was a Stalinist sort of experience. Being able to buy good wine at great prices in a pleasant store with helpful staff is a wonderful thing. We shared a bottle of the Ravenswood Zin with friends last night while our dogs watched.
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Perfect salve for my wounds-put down my best buddy of 15 yrs today, had to be done, but harder than I expected. Here's to you, Clancy.
glepore:
I'm so sorry. My sincerest condolences for Clancy. I'm certain he lived a long and happy life in your care. I shall raise a glass in his honor as well.
(((((hug)))))
My condolences as well. The two you see in my avatar are with me now as I write. Sophie is getting old and I know she will not be with us much longer. I know you miss Clancy terribly and hope the good memories of your friend can bring you a smile
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Opened the Toasted Head Chardonnay last night with roasted salmon with lemon and brown rice. Pear and slight vanilla to my taste. The oak was not as strong as many Califorina chardonnay we have had. The acid complemented the lemon with the salmon and held up to the salmon richness. I liked this. Maggie, who i got it far was not as impressed as she is a fan of the Califorina chardonnay with the big oak and the buttery aftertaste. Another nice value from the Pa Chairmans selections
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I like the house EVOO from Wegmans. No label just in plain bottles.
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Headed to the Fruitville Pike store after work armed with information I just got from the web site on amount in stock. The Saintsbury PN is showing quantity of one. Lets see if I can find it. Some of my other choices are looking better. The search feature is a wonderful tool. Thanks Diedre and the Chairman
PS Happy[almost] Birthday Katie!!!!
Missed out on the Saintsbury PN the one bottle they had left was on hold. Did get the Trilogy, the Rex Hill PN, a couple of the Ravens wood Zin, which is an old favorite and for Maggie a couple of Toasted Head Chardonay.
Wonderful prices on all of these. The search feature is a real help
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Headed to the Fruitville Pike store after work armed with information I just got from the web site on amount in stock. The Saintsbury PN is showing quantity of one. Lets see if I can find it. Some of my other choices are looking better. The search feature is a wonderful tool. Thanks Diedre and the Chairman
PS Happy[almost] Birthday Katie!!!!
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I have two old standby's that everyone loves no matter how often they see them. First is a Boston Cream Pie, easy to make and very tasty I make my own cake, custard and glaze, but still easy to do and tasty. The other is lemon bars. Most people only eat ones rom a box mix. I make my own short crust and lemon topping and they are so much better than box mix kind people love them. Both easy and popular, if not adventourous
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Not a Chairmans selection, but tonight with dinner I opened a bottle of Rex Goliath Free Range Pinot Noir. Paid 9.49 for it. Had a sign calling it a test product on it. In my never ending quest for "value priced" wines this one was only ok. Had salmon a lemon caqper sauce and it did not shine. Very drinkable and I liked it better on its own. Not a bad wine for the price
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Like many others I have overcome the fear of salt. And the addition about five years ago of Calphalon cookware has made a world of difference
However the largest change has been my education in baking bread the last several years. Encouraged by Reinhart's books I now know more about it and have discovered that I can create wondeful bread in my own kitchen. This I believe is my true cooking joy. I do not want to sound like a bread geek, but I love this and am peaceful in this baking jag I have.
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My alltime biggest wish is a wall oven. Does not even have to be a real good one. I am 6'4" with a creeky old back. Bending down for that oven gets harder all the time. Would like to have my counters raised alittle. Biggest dream is a wood fired oven for bread.and pizza
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Since Christmas I have been using the french press my wife got me. The best thing that ever happened to my coffee. I have had various drippers over the years. My current model is a DeLonghi that I like. I had a black and decker that was good too, but I drip no more
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As I am reading my wife is watchng Gilmore Girls that she Tivo'd from last night. I am fighting the urge to ask her to turn it off as the incessant chatter, that is supposed to be cool, is driving me crazy. Hey girls, put a sock in at for a little while.
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Is the PA wine & spirits page supposed to be a complete listing of what's offered? The product lookup for PLCB says that
07826 Regular FAIRVIEW GOATS DO ROAM IMP. RED VI $8.99
exists in several stores in PHL, but the PA wine & spirits doesn't have anything with goat in the name except for : Fairview Goat Roti $15.49. I admit that wines that invoke animals are appealing for me. Cute!
Katbert:
The items listed as "Regular" mean they are are standard stock in virtually every PLCB store. The product lookup is good to find out the code so you can call ahead and have those bottles pulled for you if you want. This upgrade makes the harder to find "Specialty" products easier to locate, as they are only available in the limited number of "Specialty" stores. These are usually the big bargain "Chairman's Selections", etc.
I forsee battles ahead with lancastermike and mike volker and I racing around trying to beat each other to the last half case of something spectacular.
I hear the Flora Springs Trilogy 2001 is coming soon. Gentlemen - start your engines!
Katie,
Just came home from the Fruitville Pike store and pickins were slim.as to Chairmans Selections. The fellow who is the wine wiz was not in today but the were doing a major restocking and moving of stuff. They told me there were new things coming soon. Glad to hear your post about the search feature. I tried it and it is way cool. Yeah, I will be using that bad boy to look for the good stuff. Happy Hunting!
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They are wonderful! For years I had given up raw oysters. I knew a guy who was very ill with hepatitis that it is fairly sure came from raw oysters. I have just recently gone back to them. My of My, when they are fresh nothing is better. My next trip to Philadelphia will include a vist with Katie at her new job for oysters and some wine. Can't wait Like others I taste the ocean, as I taste the earth in a drink of borboun.
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Frosted Flakes!!!!! Me and Tony the Tiger agree 100% about these babies.
on an entirely different track I also like steel cut oatmeal made with buttermilk.
Raisin Bran is cool as well. At one time Kellogs made frosted bran which I really liked but i have not seen that in years
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Those are lovely loaves and you should be happy. I love the Reinhart book as well and my favorite is also the Panne Sciliano. Keep baking bread Marcia. Every loave will be different but it matters not if you bake with your heart as well as your hands.
A question regarding number of bartenders (HELP!)
in Spirits & Cocktails
Posted
The issue with the frozen drink machine is they need a certain time to freeze the mix. So once the first batch is gone it will serve only liquid for a while. The are also a pain to keep clean, however since this is a one time use that may not be an issue. I always hated these machines, they either did not make the stuff frozen enough, or they froze up completly. Trying to keep them clean was an issue as no one ever wanted to do it.