lancastermike

Not exactly sure I understand this. I'm not suggesting that a privatly owned liquor store can't make a profit in Ridgway or Dushore, but to think the selection or service would be better than exists now I do doubt I'd still question whether there's be a store there at all. Doing the math based on my understanding of what's been proposed, they expect to pull in $1.5 Billion from selling 750 licenses to operate liquor stores throughout the commonwealth. That comes out to $2M per license. I'd wager that there are large swaths of PA where the profits from liquor sales would have trouble getting a shop owner to breaking even after financing a $2M license and all the standard business overhead. that is what they talked about, Chris. And you are 100% correct. That is why the total revenue number they were tossing around was a bunch of hooey. Is there a reason that all the licenses need to be the same price? Maybe ones in Philadelphia could be $4M and ones in say... Reading could be $500K. In any case, I think having such a small number of licenses is ludicrous. Mike - why do you think that PA could not have alcohol sold in supermarkets, gas stations etc? I'm genuinely curious - I find all of these restrictions on buying alcohol to be bafflings. I do not think the people of the state would want to see that and I don't think the legislature does either. To a large extent the state is a conservative place.

Not exactly sure I understand this. I'm not suggesting that a privatly owned liquor store can't make a profit in Ridgway or Dushore, but to think the selection or service would be better than exists now I do doubt I'd still question whether there's be a store there at all. Doing the math based on my understanding of what's been proposed, they expect to pull in $1.5 Billion from selling 750 licenses to operate liquor stores throughout the commonwealth. That comes out to $2M per license. I'd wager that there are large swaths of PA where the profits from liquor sales would have trouble getting a shop owner to breaking even after financing a $2M license and all the standard business overhead. that is what they talked about, Chris. And you are 100% correct. That is why the total revenue number they were tossing around was a bunch of hooey.

I make jam every year and our all time favorites are sour cherry and peach. I like apricot too.

Not exactly sure I understand this. I'm not suggesting that a privatly owned liquor store can't make a profit in Ridgway or Dushore, but to think the selection or service would be better than exists now I do doubt

Mike: You flatter me. And you're right, I can't afford to just go out and buy a store. But there's another alternative I'm waiting to hear back about. I've been floated as a possible member of the Southeastern PA "Regional Advisory Panel", one of three that are statewide. The idea is that actual professional functioning members of the community provide feedback to the PLCB on existing PLCB operations and on proposed changes and modernizations. So I can actually get our complaints heard. In theory. I would be delighted to give them an idea of just how difficult it is to function as a professional craft bartender/spirits enthusiast in the current environment. I suspect the bureaucrats don't really have any idea how it works at the other end of the food chain. I'll keep you posted on whether this pans out or not. My real suspicion is that this will go the way that all rumblings about privatization of the liquor stores in the Commonwealth have gone before. The way of the dodo. And some valid points have been made about stores in the hinterlands of Pennsyltucky getting short shrift. I still think there are too many union employees and folks with heavy benefits and light work loads that have no intention of giving up their jobs and pensions... I hope you do indeed receive this appointment. I would love to be able to walk into a store and pick up a bottle of maraschino or Benedictine or have a larger selection of rye and gin. Places like you run would love to have delivery available and the ability to establish a cash flow situation with an establishment instead of having to pay cash on the barrel for every order. And if they sell it off maybe that stuff can happen, but i would not bet on it. I would expect the union to fight it and they should do all they can to protect the jobs of their members. But the nationwide wave of blaming public employees for the financial ills of the several states may be able to sweep through PA as well. The public employee unions are much stronger here than in some other states. Let's hope this all works out to benefit all of us. Until I can see the details, I remain skeptical

Almost assurdly there will be some sort of limit on the number of licenses issued. PA will never have every gas staion, mini-mart, drug store and grocery store selling beer and liquor like I saw in Califorinia. If they just sell the stores that exist now, the one on Chestnut Street in Philadelphia is worth a lot more than the one on N. Queen St in Lancaster and that one worth more than the one on E 4th Street in Emporium. The issue is not easy, I'll wait to see what plan Corbert's panel brings forward.

I'm a PALCB customer as well, Jeff. I am less confidant than you and the new Gov. that things will be better than they are now in terms of selection and pricing. All of us who have shopped across the state lines see what privatly owned stores can do. People often refrence Moore Brothers. I fear that if they sell the stores they will be bought up by big chain operations. maybe at some places you will get good service and lower prices. What do you think may happen in Tioga County? The discussion that was floated was to sell the stores that existed, not to open the stae up to anyone who wanted a license. If they just sell the current stores, how much competition would there be? Maybe in Philadelphia there would be enough business to support a competitive retail enviorment. In other parts of the state I would fear there would be even less selection and certainly no better service. If we can get them to give Katie Loeb a license for her to run a store it would be the best in town. But could she afford it? Big governmentmay suck, but big business is no day at the beach either. It may be a good idea, but it may not. They will have to convince me.

I have never been to the place mentioned. Do they serve fish? unless it is comimng from Lake Michigan seems hard to believe it is local. What of herbs? Unless they have their own indoor harb facility I can't imagine much grows in Chicago this time of year. Berries? Mangoes? I live in one of the most fertile farming areas in the country. But just now, there is not really anything in the way of local produce, except some root things. it is a wonderful thing that places source food as locally as they can. But to adopt that as the only way to go will certainly limit what foods they can use for a good portion of the year.

Dr. Beal, what a straight line!! I'm not sure who the next blogger will be either. But it certainly seems fish is featured. Somebody from NOLA? Mayhew Man is another of the departed, but somebody else from that area?

What a wonderful effort! This blog brings back the original soul of the blogs. A look at the everyday life an cooking and eating of a member who invites us into their life for a brief period.

last Friday after work I was sitting ans staring at the liquor shelf. My wife asked me what I was doing and I said deciding if I wanted a manhattan or a sazerac. I went with the manhatthan but this week I'll have a sazerac in honor of this wonderful blog

Rice and beans is as cheap as I can get. If I want to include protein someting I caught or killed my self would be cheapest. though the cost of a hunting and fishing license would have to be factored in as well as the cost of the gear, though my hunting and fishing supplies are pretty old and their cost has been depreciated already. When my neighbors butcher a hog, I can do pretty well with some discount pork as well

da pierogi's are da bomb. Like you, I make them once a year aroung the holidays. It is a lot of work for everyday consumption, but they are damn tasty looking.

I'll depart this topic with good wishes to those lucky enough to be able to buy this book. I hope you enjoy it and it helps you make some good tasting stuff. For those who would like to buy it but can't, my regrets. I would hope that those like Mr. Brown and Ms. Waters who may not be exited about it can still be held in regard for their body of work in the culinary world. Using a centrifuge and liquid nitrogen or some burning wood and a 85 year old pot all that matters is that good tasting food that people enjoy be the result

Outstanding work with the bread. As a home cook nothing is more satisfing to me than when I can make a good loaf. It is not always easy not always a success but you got that one. And the short ribs look great too. Keep on going. Love your home cooking blog.

So let me see if I got this straight. Alton Brown for reasons NONE of us know, has decided not to join the EG lovefest for this book. And because he has not he gets totally ripped here by the accolades of modernist cuisine. Of all the fucking nerve of the guy. Just who does he think he is?

I can't match these stories but one time when I was the Food and Beverage manager of a resort hotel I walked into the kitchen and saw two of the dishwashers running out with the executive chef chasing them and throwing pots and pans at them. Turns out he was not happy with the way they were cleaned. Events like this convinced me to seek another line of work.

Mine is this. They say to me "Would you like a drink before dinner?" I order my cocktail and get it and right away they want me to order. I do and before you know it I get an app. yes, I like my drink BEFORE dinner. I love my manhatthan but don't really like it while I am eating. Before dinner, means before dinner. If they are in that big a hurry to turn the table don't aske me about a drink before dinner, ask me if I want it WITH dinner

Airgas Corporation has a plant several miles from my house and one of my neighbor’s works there. On occasion he has brought some home to play with. Not culinary uses. Just for laughs. He is very safety conscious with it. The container he transports it in looks like a heavily insulated five gallon gas can. He always tells me that most people understand that it can cause serious freezer burns, but most have no idea of the dangers of oxygen replacement. In the industrial enviorment he tells me the oxygen replacement danger is of a greater concern than the thermal one. I've seen him freeze all sorts of things and shatter them for effect. But he does this outside. I have no advice on how it works in a culinary fashion, but I also urge caution with it as I have seen what it can do.

Tell her it leaves you less money to spend on your girlfriend. Seriously, if you need to justify it you most likely should not have bought it.

You said no non-baked pastas due to the altitude. The all time stand by for group cooking is lasagna you could make one with meat and one without. Something I do every year on our vacation trip is pot roast however that does not help your non meat eaters. A roast turkey breast can be used in many ways. Without pasta and beans big group non meat meals are tough. For breakfast most everybody likes French toast of one type or the other

Astonishingly enough out here in the wilderness there are many other choices to dine at as well. It would be pure speculation for me to comment on reasons for the condition of NYC fast food establishments. Around here most of the franchise holders are small business owners who are fairly hands on operators. Could it be that in NYC they may be owned by individuals or companies who are not activly involved in the day to day operation? As I say, pure speculation

As the old saying goes, I don't have a nickel in this dime. What I wonder is do they suggest that a pizza cooked on a metal plate, be it steel, aluminum or maybe even titanium taste better than the exact same pie made on a stone, or simply that it will be finished sooner?

Welcome back, Bob

Yeah, they're believable. Let me say that with the egg company that I am very familiar with in my home area this is 100% true. Perhaps in your area it is different