WolfChef

I think it's a great idea for certain occasions. How about sneaking one or two into a movie? Of course there is always the question of if the can costs/is worth more than the product inside...like a soda.

Schnapps also, we would take a shot in the morning for the nice minty taste and call it "brushing our teeth".

When i used to cook professionally(sp?) the only thing i was nervous about was having enough food, never the how it was received. Now that i cook for the love of cooking it's changed a bit. Like the large pot of borscht i made Sunday. Took me the better part of the day to make. It was a combination of Craig Claibornes recipe and one i found on foodtv's site. There are no borscht recipes on the egullet site, before anyone gets down on me... :) Invited some friends and some family over to enjoy it, most had never had borscht but were willing to try it. It was a huge hit, but it had alot of my attention throughout the day wondering who would like it and if some wouldn't. I often mix and match recipes, don't know why. I guess it's just the way i cook. Sorta like i'm improving on a existing recipe. Anybody else do this?

In my opinion he deserves more than 1/6 but less than full. You did say the food was excellent and he (someone, probably an employee) called at 1:45 trying to find the location. Not trying to convince you, just my opinion. Sitting here thinking about Korean and Indian food(what delicious sounding combo) i've gotten real hungry.

Ah yes Olympia, forgot about that one. Couldn't you get oly in the small bottles? Never seen Shiner here in Minnesota, if i do i'll pick some up to give it a try.

Never heard of it. Sounds like there is a story about your first "Shiner"...or not? Do you still have rainer(spelling) beer out in WA? I was a young lad of 15 when my family visited relatives in Kelso/Longview. Seems like all the grownups were drinking either rainer or hamms beer. Those were the two big beers out there. Sound correct or do i remember it wrong. Anyways, what is it you like about shiner?

Cattle already have that.

If i could have but one cookbook it would be: The Escoffier Cook Book.

We used to lightly bread and just barely deep fry cold water lobster tail meat at a resturant. As i remember we would sort of flatten out the meat then egg wash and a unseasoned light breading. Cook for about 30 seconds then place inside a buttered fresh roll with some mayo and eat. We did this because we didn't want the waitresses to know we were eating lobster. They would want one too, and lobster wasn't on the employees menu. I know it probably sounds terrible to some out there...but it was quite good.

Katie your post reminded me that i used to love vanilla coke in my Johnny Walker Black label over ice. I'd get lots of strange looks from bartenders when i would order it. Sure a few eGulleters out there raised a eyebrow or two my way also.