winesonoma
-
Posts
1,580 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by winesonoma
-
-
I had the opposite (quite fortunate) situation: my college roommates were okay with doing all the housecleaning as long as I cooked once in a while...well, I'm not sure if we ever really agreed on that, but they never complained about my not cleaning because there was always good stuff to eat around the kitchen!
Sounds like my ex wife.
-
Once had a roommate that worked swing shift. You'd get home from work and the kitchen would be a mess, dirty pots plates and silverware. Garbage overflowing. 10 people lived in this house. It was a Mansion on two waterfront acres with a private beach. Final solution was to put all the dirty stuff under his covers on the waterbed, one Friday nite. Who was to know that that was his nite to get lucky at the bar? I fondly remember that nite. House rule was clean as you go.
-
Sure I do, but asking questions, and getting good cooking advice is a big part of why we are here. Besides, I trust our members to give me the right information. I know that any recipe or technique they give me will have been tried and tested and I know it will be good.
Sorry I did not mean to offend you.
-
Make sure you get a discount though. I saved more money that way at my butcher. I remember Lamb breast at $.29 a pound cause nobody knew ho to cook them. And this was the early 1980's. Real butchers are so nice to have.
-
Since I can't remember the last time I cooked a smoked ham, that doesnt' help me much.
How long do I cook this baby for? Covered, uncovered?
You do know how to Google don't you.
-
In addition to what has already been said: if a recipe I'm working from specifies a particular type and style of ingredient, and I'm massively unfamiliar with that ingredient, I would be loathe to let any salesperson "talk me into" buying something other than that ingredient unless I had received reliable advice from that salesperson before.
Having said that, developing a good relationship with a *trusted* butcher, who does prove to give reliable advice, is very helpful when you're not familiar with the product. That this butcher blithely persuaded you to buy another cut than flank steak, which has some unique qualities in terms of grain and such, doesn't sound all that promising.
Now, I've noticed there is some confusion out there regarding "london broil," a label sorta-traditionally associated with flank steak, but often stuck onto a number of other thick-slab cuts of meat, even though those other cuts don't necessarily behave anything like a flank steak. By any chance did the recipe you're working from call itself "London Broil," and did you share that info with the butcher?
Oh yeah--and what did your recipe say in terms of handling the steak, besides broiling it on either side for 6 minutes? Even if you had used flank steak, this could have still produced a really tough result, unless the recipe also told you to (a) tenderize or marinate the meat first, and/or (b) slice it in thin slices across the grain after broiling and resting.
Could you post your recipe in its entirety? That would help in diagnosing the problem.
He sold you the wrong cut of meat. Flank-steak has very specific things going for it in certain recipes. The grain runs lengthwise so it is best served very thinly sliced. Also makes the best Pastrami.
-
I only eat fish that I catch. That means that I don't eat much fish since I'm a fly fisherman. Even for shark.
-
I think I'd treat it like a Smoked ham.
-
They seem to want to be Dean and Deluca.
-
Cup of soup.
-
The worst is animals, no matter what is served. I'm sorry, but dining at someone's home with a dog in your crotch and cats continually jumping up and walking undisturbed across the table is disgusting.
The cat on the table before and during dinner was the most memorable "bad meal" I've experienced.
How was the cat served? Was it tasty?
-
Lets just say that apparently working these boats is a real Hemingway-type experience. Lots of grunting.
Lets say Life or Death. Until you have been out in an ocean gone mad, you have no idea.
Hemingway-type experience My ass. -
Also mentioned is her upcoming and eagerly anticipated cocktail hotspot and mixologist Mecca, the Pegu Club. I'm glad that cat is finally out of the bag.
Fantastic! When and where, exactly? If it's the east end of Houston I'll renew my lease right now
23 brands of Gin? I'm on a plane, when does this place open?
-
I would suggest the Flu that weekend for yourself. Listen to the stories later.
-
Are you doing Plastic throw away or rental glasses. Because if your doing glasses for that many, your are f##ked. Go to party america and buy all the plastic you can. If you don't own the place and the glass and the dishwashers, that is way to many people, to look after. Chillwine 2 cases per ice chest with ice standing up.
-
Gee, I must be a drinker of wine. Never without a corkscrew or glass, always ready to try something new. How much, is the usual question.
-
I'd say eight people because 3-4 will quit when they realize what a hassle it is. Do not let the beer be self served. There are major liability issues here. Make sure you have proper insurance ( Calif insurers just said you offer alcohol you ain't got insurance any more). ABC license is needed. I do this 2-3 times a year with a historical society and it's become a major hassle.
-
Cucina Viansa is for sale. Overlooked in Sonoma are The Depot just north of the square on 1st street west http://www.depothotel.com/. Also Deuce just south of town on broadway. Both are walking distance to the Plaza. Vacquero is burgers, ribs , steaks, etc. Great Bar which makes a good drink. Generals Daughter is being sold. I'm always glad to give direction and advice. Just ask.
General's Daughter has reopened. New Chef is Preston Dishman. Anyone heard of him? Owners are Jim & Betty Hall. Going tonight, I'll have a report.
Preston is an eGullet member as is Nichole who does FOH. Moved here from Ft Meyers Fl, Food was excellent and will be back soon. Sorry for a short report but it's Friday nite.
-
Klink's rub looks mighty tasty. What does sumac taste like? I have never used it, or been able to find it for that matter.
I like to use those big 2 gallon zipper bags to rub the rub in on the meat. If I think about it, I put the rub on the night before.
Winesonoma . . . I have had trouble with the Brinkman pan, too.
I picked one up at my local sporting goods store and they had it mismarked. I ended up with the other pan and it doesn't fit. By the time I figured that out, I had long since lost the receipt so I have to start over for this year.It fits fine, they played basketball with the box so the porcelain is chipped since it's a flimsy piece of Junk, But for $15 it's not going back.
-
Thing is...the distributor isn't responding to me. We have to use them as they are the one that Stumptown cafe exclusively uses...and since I am not from Stumptown, they don't care to respond! Argh!
Should I just go with 3 red, 1 white and 1 champagne? Or 2 red 2 white and 1 champ? How many glasses could we get out of a case again? Sorry
Now I've been refreshed. I would go with 3-4 red,2 white and 3 bubbly. Thats 150 of my friends. Rule is never , ever run out. You can always take it home.
-
Beer is for breakfast.. and rub the whole thing down
Excuse me, beer is not just for breakfast anymore.
-
I got my Brickman pan for my new smokey mountain for more water capacity and it was bent up. Guess I need Hi-temp paint so it won't rust. Smokin soon.
-
Red wine and Bleu cheese.
-
Cucina Viansa is for sale. Overlooked in Sonoma are The Depot just north of the square on 1st street west http://www.depothotel.com/. Also Deuce just south of town on broadway. Both are walking distance to the Plaza. Vacquero is burgers, ribs , steaks, etc. Great Bar which makes a good drink. Generals Daughter is being sold. I'm always glad to give direction and advice. Just ask.
General's Daughter has reopened. New Chef is Preston Dishman. Anyone heard of him? Owners are Jim & Betty Hall. Going tonight, I'll have a report.
Man. Machine. Magazine.
in The Daily Gullet
Posted · Edited by winesonoma (log)
My favorite still to this day. Equal parts Cream Cheese and Good Liverwurst, with sautéed mushrooms and Sherry. Add all to processor, mix, Chill for 2 hrs. Unmold at the party. Never have I brought any home.