mark918

Isn't it obvious...partially hydrogenated oils in a tub, or the cream in a can that tastes like propellants and is too fluffy. We always used to do fresh whipped cream for Thanksgiving pies, or St. Pat's Irish coffee, and as ridiculousy simple as that is, that kind of spoils you for the other options. I'm a whipped-cream evangelist. It's fun to see the look on people's faces when they taste a dollop of something that looks like CoolWhip, but tastes incredible. Yes, it's freaky. ← OK - This "Whipped Cream" sounds really good. Do you have a recipe?

Oh, that's it! I think that might just be the perfect size and with these I can make a crust in the bottom, pour in the batter and bake them. Do you know how many ounces each mold holds? I need to figure out yield on a recipe and make sure that this won't actually be too big a serving for my restaurant. Everything I do is nutrition controlled and I'm trying to keep desserts in a certain range. ← I think it would depend on how high you fill them, and how high your crust is. You can use geometry to calculate the volume, and then convert it to fluid ounces like this: A 3 inch diameter circle has a radius of 1.5 inches. The area of a circle with a 1.5 inch radius is pi times the radius squared or 3.14159 * (1.5 * 1.5) or 7.069 square inches. If you fill the 1.75 inch cylinder to the top with a liquid, then the volume of the liquid will be 1.75 times 7.069 or 12.371 cubic inches. If you use a quarter inch crust, and fill to the top then the volume will be 1.5 times 7.069 or 10.603 cubic inches. If you use a quarter inch crust, and leave a half inch unfilled at the top, then you will have 7.069 cubic inches. According to the google calculator, there are 0.5542113 fluid ounces in a cubic inch. So multiply your volume in cubic inches by this factor to calculate volume in fluid ounces. A filled 1.75 inch cylinder would be 12.371 times 0.5542113 or 6.855 fluid ounces. Filling 1.5 inches of the cylinder would result in 5.875 fluid ounces. Filling one inch of the cylinder would result in 3.917 fluid ounces. Hope this helps :)

← The update you referenced is dated December 2003. According to Jones web site, you can order online starting Thursday of this week. Jason, what do gentiles taste like?

I knew a guy in college who took barstools. He had a collection of eight from eight different bars when I knew him. At the time it was a hoot, but in retrospect, I feel really ... Aw heck, I still think it's funny.

Is that a political endorsement?

There was an episode of Da Ali G Show containing a kit where Borat, one of the characters, participates in a wine tasting with two old fashioned Southern Gentlemen. My favorite part of the skit is where Borat drains his glass as quickly as he can and exclaims "I Win!". I think it was Episode 7 of Season 2 "Respek". I'd post a link where you could buy the second season on DVD, but, it's not out yet. The first season was only released a few months ago.

Do you mean Lactaid pills? I've known I was Lactose Intolerant since I graduated from college and stopped eating three bowls of Cocoa Krispies for breakfast every morning, and started feeling MUCH better I felt bad for a while, something about the words Lactose Intolerant made me feel like I just wasn't trying hard enough to get along with the Milk. I've cooked with Lactaid milk hundreds of times, as it's the only kind I keep around. I've not noticed any differences in the final product as compared to that I see when someone else is cooking with regular old milk. When I'm at someone else's for meals that I know will be cooked with Milk, I bring along some of those Lactaid pills and pop one with the first bite. That works fine as well.

Jaymes, I made salsa again tonight from your recipe, and I just wanted to say thanks for sharing! My ability to cook decent Mexican food has really increased in the last six months, and your recipe for salsa was the kickoff for that whole process.

I ate at Mesob (on Jefferson, at 13th) a few times over the summer, and I thought it was really good. It was my introduction to Ethiopian food, and I liked it enough to keep going back. I especially enjoyed the braised lamb shanks.

Went to the Milestones restaurant in Kirkland for brunch on Sunday. All the signs are off the building, as if it had never been there. Too bad, as it was a nice enough place for a Sunday brunch.

Glenn, For a commercial application, why not go with a commercial panini grill? I found this unit with a quick google search: http://www.chefknivestogo.com/sirlarpangri.html I would assume that a home grill would have a useful life of a week or less in a high volume commercial environment.

The best place I've eaten tacos at in the last six months was Casa El Dorado, referenced in this thread: http://forums.egullet.org/index.php?showtopic=39484 Tacos are still a buck, the tortillas are great, and you can get the chorizo to go, take it home, serve it to your friends, and look like a hero.

I've eaten at Blue C three times in the last three weeks, and I've really enjoyed it every time I've been - Two lunches and a dinner. I'm not a sushi expert by any strech of the imagination, but everything was put together well, and it was cool to be eating sushi sixty seconds after I sat down. I really liked the conveyer belt idea. There was enough turnover to keep everything fresh, and the prices were pretty reasonable. I stuck with the veggie roll, the salmon and avocado roll, and the shrimp. The only thing I didn't like was the tuna roll. It tasted like a tuna sandwich. Not what I was expecting at all. Overall though, I liked the place and will return.

I believe Rovers serves lunch on Friday. It's nice, and the food is sublime. I believe the tableclothes are white, and it's in Madison Park. You can take the Madison exit off I-5 and head East.

Rubio's was bought by Wendy's? I don't see anything about this while perusing their web site, or cruising through their press releases for the last few years. Though I did see something about a franchise agreement for Portland, bringing the closest Rubio's to within 200 miles of my place Are you sure about this?

Assuming your Price / % Alcohol figures are correct, here's some more basic math: Beer (6% Alcohol) - 72 ounces @ $4.99 = 4.32 ounces Alcohol @ $1.16/ounce Vodka (40% Alcohol) - 59 ounces @ $15.99 = 23.67 ounces Alcohol @ $.68/ounce Premium Wine (12% Alcohol) - 25 ounces @ $30.50 = 3.04 ounces Alcohol @ $10.02/ounce. That's 14.8 Times as much as Vodka, and 8.7 times as much as Beer, not 250 times, as you suggest. Depending on what they're having for dinner, that might not seem like such a high premium I asked my three teenagers (individually) if they knew a place where they could reliably buy beer, wine or liquor as minors. They each said no. Then I asked them if they knew someone who would sell them Marijuana, Cocaine, Ecstacy, or Prescription painkillers like Vicodin or Oxycontin. They each said yes. Hmm. I sure am glad the state is protecting my kids from alcohol.

I'll PM the chicken enchilada recipe to you, and to anyone else that wants it. For some, um, reason, I've decided against posting any more of my Mexican recipes. I have enough stress in my life right now. Thanks, Jaymes. I'm sorry for any added stress in your life, that is NOT what you need at this time. Your posts on Mexican food, way of life, and your recipes are what made me want to cook Mexican. Prior to that first recipe, it was never something I attempted, although I dabble in many other cuisines. I think I can safely speak for a lot of people when I say "Please keep posting and answering all our Mexican food questions! Your help is invaluable and the recipes are great!" Your salsa recipes have become staples in my kitchen and my SO thanks you. I have to agree with this completely. I started making my own salsa rather than use jarred salsa based on what I learned from reading your posts. Please continue to share with us as often as you like. I know I appreciate it (and I'd also appreciate your chicken enchilada recipe).

I grew up in San Diego, and I agree with the recommendation of Boll Weevil - Home of the half pound steer burger! I also think a uniquely San Diego food can be found at Rubio's - Fish Tacos. It's a pretty fast food experience, but if you've never tried a fish taco, you have to try it at least once.

When in high school, 151 Rum, mixed with Hawaiian Punch, served in a big tub filled with dry ice. Rocket Fuel!

If I remember correctly, I think Family Pancake House (a chain with various locations around Western Washington) has Joe's Special on their breakfast menu as well.

I just made a batch of salsa, following Jaymes recipe, and it is really freakin' good! I know I'm new here, but would I be out of line asking for a similar master recipe for a green salsa? Thanks Jaymes!

My Dinner at Lark on Thursday night: Inspired by what I've read on this site, my friend and I had dinner at Lark on Thursday night. The overall experience was very good. Between the two of us, we had: - Three cheeses (A blue, a cheddar, and a sheep cheese) Each of the cheeses was very good. The blue was sour and tasty, the cheddar was sharp and delicious, and the sheep's cheese reminded me of a parmesan and was quite good. - Hedgehog Mushrooms I thought these were great - garlicy and salty, my friend thought they were too salty, but I like salty. - Rillettes of Pork served with Cherry Pumperknickel bread This was surprisingly tasty. Served with sweet and sour Cherries, they made an excellent taste complement to the pork. - Dungeness Crab with Green Mayonaise Oh this was good too. The green mayonaise was made with some kind of green herbs, and was made with lots of fresh crab. Yum. - Mussels with Shallots, Bacon, and Apples Served in a mussel shaped dish, these were really tasty. I had something similar at Andaluca recently, and while these were different, they were certainly as good. - Lobster Orrechiette My friend liked this more than I did. I thought the lobster was a little chewy. - Lamb Tangine with Spicy Olives Ooh this was good. I'd never had food prepared in a dish like this before, it was really good. The lamb was really tender, and the olives were surprisingly spicy. This dish was delivered by the chef, which impressed the heck out of me. - Elk with Chestnuts This was served somewhere between rare and medium rare, and was quite good. This was served with roasted chestnuts, little potoato things, and an amazing sauce that I think was a demi-glace We also had a couple of glasses each of Syrah. I'm not much of a wine drinker, so I didn't notice the winery or vintage, but it was also, quite good. I thought it was interesting that on the menu list of cheeses, they had tasting notes for each cheese. I thought this was a good idea, but I wonder how many people order the cheese described as grassy and barnyard. We ended up eating a lot of food, and neither of us had room for dessert. The space itself was smallish, but I think that just added to a nice intimate atmosphere. I'll definitely be eating at Lark again.