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sml311

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Everything posted by sml311

  1. sml311

    Alcohol Abominations

    Okay, so I KNEW I needed to get drunk tonight but (of course) was too lazy to go and get (or make) decent mixers. So I made a truly, deeply horrible cocktail from the contents of my liquor cabinet and refrigerator: 1oz reposado dark tequila 1oz light rum 1oz triple sec 3/4oz gin 1.5oz pineapple juice 3/4oz sweetned lime juice stired with ice and served in a plastic glass. (Last one in my apartment...the dishwasher's running right now.) It really doesn't taste that great AT ALL, but it's growing on me. Sweet on top with the rum and pineapple and a bitter finish from the rest. And after a couple, I'm well on my way to drunk. I thought other people might have really bad cocktail recipes they'd like to share. Drinking ideas gone horribly wrong and the like... Another bad one I had at someone else's party (and lord knows I was too drunk to get the measurements, so I've listed them in order of amount, I think): tequila vodka grain alcohol blue curacao peach scnapps Really, really bad, but great for getting drunk. SML
  2. sml311

    Triangle Area Dining Club

    Is it too late for me to join (no +1)? I'll be about 10 minutes late because I have to drop my dog off before the restaurant. Let me know! Thanks! SML
  3. sml311

    Southern Bars

    I certainly agree with the above, but another thing I've seen in the Southeast is year-round (except for maybe Dec. and Jan.) outdoor beer gardeny type places. There might be a little indoor area, but the action is mostly outside and the bar is only popular when it's not raining! Patio, cheap furniture, southern rock/country cover band, lots of beer and the afformentioned highballs in plastic cups. At the one in my hometown it was a great place to see your high school teachers drunk!! SML
  4. sml311

    "Boiling Potatoes"

    Same here. I've found the waxier ones hold up the best in boiled dishes. Starchy ones that are good for baking break down too much when boiled. (You pretty much have to mash them after that! Not that that's a bad dish! ) SML
  5. sml311

    Iron Chef America (Part 1)

    In what universe to Flay and Morimoto beat Batali and Sakai!!!!! Seriously..... SML
  6. Rocco's cookware....Rocco's book.... Best part for me was the cook who mentioned a passage from Kitchen Confidential... When consultants come in that means the restaurant is going to close. Ah, yes. It appears that DOOM is on the menu at Rocco's, the 22nd only serving as a sad reminder of Rocco's planned empire. I found the "no comment" stuff interesting. Wonder what really happened in that meeting... This episode was certainly better than last summer's and left the door open for a lot of plot development. I particular enjoyed in next episode's teaser the "intern" comparing himself to Tiger Woods. Why would Chodorow let the intern do this consulting job anyway? Is this normal? Did anyone else notice the restaurant didn't look as busy (to me at least) as everyone kept claiming? SML
  7. That article was interesting but WAY too long and redundant. It's a prime example of over-writing. I even saw two different quotes used twice! Ugh! Anyway, Rocco does come off sounding like a whiny little bitch. That's dissappointing (for Rocco). But maybe I just think that because of all the author's suggestions in that direction. SML
  8. sml311

    cashew butter

    Thanks for the advice everyone. As far as allergies, yeah it's common for people with one tree nut allergy to be allergic to several; peanut, as pointed out, aren't tree nuts but instead are legumes. Fortunately, peanuts are the only legume I'm allergic to. For me personally, I can tolerate the cross contamination of peanuts into other products, but I can't eat peanuts themsevles and have to be very careful about peanut oil and how things are fried. I do miss nut butter sandwiches, so I was looking to make my own as a fun project. I'm sure I could probably find it somewhere around here, but sometimes it's just nice to try making it yourself. I'll probably try the blender method next weekend--I'll be travelling and working all this week--and don't want to deal with any possible disasters which might ensue and actually usually do when I'm making something new. SML
  9. sml311

    Triangle Area Dining Club

    So when are we going to do this again? I really wish I could've been there! Maybe early to mid May? Weka, Are you in vet school at State? I'm starting to pick up pre-rec classes this summer to go there. I'd love to PM you about it if that's okay? Thanks, SML
  10. I looked at picking that up last time I was at the bookstore, but after reading that far I found that it was a little too hyperbollic as well. Let me know if it gets better. SML
  11. sml311

    No to Wal-Mart Supercenter

    Okay, I'm going to add a few things, but I have a migraine, so if I wander at times, I'm very sorry. project, 1. you're very right about the way economics is approached academically. but the treatment of it in political economy courses is a little more realistic and that's generally the approach i take. 2. you're also right in that we're in an evolving time in history as far as changing the types of careers out there and what will be expected of people in the future. in the us, we're changing from a labor-based economy to a service-based economy. the jobs to look at now are ones that have to be done in person, like nursing, versus ones that can be outsourced or sent overseas, such as factory work. what's particularly unfortunate is what's happening to older people who don't have the training to work in this new economy nor really enough time left in their careers for retraining to be worthwhile. but for most people, either choosing a career that is in-person, service-based or committing to a lifelong education (courses to update knowledge, etc) or a combination of both will be necessary. 3. as far as europe, on the all, they've chosen to enter the 21st century with industries that emphasize creating high-quality, upper-end products from manufacturing and farming industries (look at their foods, cars, wines, etc) and continuing to build their reputation as purveyors of these versus the lower-end cheaper products coming out of asia, central and south america. the general thought of the american consumer seems to be if it was made in china i got a deal, if it was made in germany i got quality. the union/guild system is also part and parcel of the political systems over there in ways that i'm in too much pain to explain clearly now. the us, on the other hand, is becoming a nation, for better or worse, of consumers and importers, whose jobs mainly come from managing or working white collar at multi-national headquarters, selling said products at a wholesale or retail level, or working in service--anything from repairing databases to teaching to working in a restaurant. wal-mart factors in to this shift in the us economy in all the afformentioned ways. that being said, i can't work up the hate for wal-mart that a lot of the (i think) city-dwellers on this board can. i can certainly see why wal-mart is less desirable in an urban area, but let me tell you in a rural area, it's a godsend. going to wal-mart is an event, an extreme convenience making trips to town much easier and usually not as controversial--mostly attributing to the fact there's plenty of space, the jobs are welcome, and since people and businesses are more spread out, there are fewer driven out of business, maybe just the ones in the immediate area if those. you're not going to go all the way to wal-mart just for milk if it's 10, 20, 30 miles away--you'll still go to the little store down the street for milk or the basics you need every few days--but you'll also make that trip to wal-mart for clothes, scented candles, bulk items, etc. people who live in these places did all their shopping last generation from the sears catalogue--it's a different world. that being said, now that i live in a more urban area, i still go to wal-mart about once a month. they have the best deal on my soap, puppy suppilies, etc. but i more frequently patronize other places for groceries because the quality is higher and the staff is more knowledgable. also, as an example of survival, my dad has owned a home-center lumberyard for 20 years. in 1997, lowes opened in our community. some of the other small yards didn't survive, but dad doubled his business. why? he switched his focus from retail to contractor sales. (selling to the people who build neighborhoods, etc.) he knew that even though he belonged to a buying group, he couldn't compete with lowes' showroom for retail, so he changed his game and touted the knowledgability of his staff and exclusive products he carried. home depot just opened too, and he's doing just fine. the lesson? maybe the sausage maker or artisanal bread maker should increase their business selling to mid-level restaurants and catering companies. in business, getting competition in the neighborhood is life. also, one question, i've noticed a lot of people on e-Gullet LOVE costo. what's the difference between wal-mart and costo in terms of effect on community? maybe you guys don't like costo, but to me, it seem pretty similar.... SML
  12. I ate Eggo waffles tonight...feel so guilty.....oh those cravings!! SML
  13. sml311

    cashew butter

    Did you ever try this? Did you end up adding sugar (or salt) and how much? How much oil and what kind? I, too, am allergic to peanuts and want to try this. I have no food processor but have a regular blender and a stick blender. Was thinking of using the stick blender in a recycled glass jar (could store in that too). Does that sound like a recipe for disaster? Thanks! SML Suggestions from anyone greatly appreciated!!
  14. I think someone else linked to this someplace else, but I can't find it now and I can't find it now on www.nyobserver.com. Hmmmm.... SML
  15. sml311

    Food in Hell

    HAAA! In my hell, Rush is the house band... and someone keeps calling for "Fly By Night" over and over again. Rush would be a close second to Fleetwood Mac in my Hell. Just the thought of listening to Stevie Nicks belt out Gypsy for eternity is enough to frighten me into clean living. The setting would be in my car driving through DC metro traffic at rush hour going so slowly that the fucking speed doesn't even register on the speedometer. I'd be eating the KFC (Kitchen Fresh Chicken...right guys...HA...that chicken, sadly, has never seen a real kitchen) the new boneless, skinless fried breast with the mashed potatoes that always remind me of elementary school paste with gravy. Also the coleslaw...ewww....and the baked apples with the mysterious chunky bits that always seem to be there. And there'd be no smokes or gum in sight to get rid of the taste in my mouth. Yeah, that'd do it. SML
  16. sml311

    Hot or Not?

    For this thread, does it really matter? Isn't it all opinion anyway? SML
  17. Thanks! I feel so bad that I haven't checked the site in a few days!!! Good excuse though. SML
  18. sml311

    Starbucks instruction manual

    "You can take a venti-sized razor and shove it up your tall-brained a$$!" Priceless!! SML
  19. So I'm 24 with limited budgetary and space constrains (one bedroom apartment) and would like to keep some versatile mixers and liqueurs as well as a few surprises (non-traditionals possibly?) on hand to make cocktails for guests. I always have a supply of the "major liquors"--vodka, gin, rum, tequila, bourbon and wiskey--and generally two of each type--different age, flavor, quality, etc. But many times I'm unsure of what to keep around in order to do something fun for my guests. Thanks in advance! SML
  20. So in my parents' great attempt to pawn off anything they don't want on me, I have been the recipient of a number of aging spirits--in addition to an electric crepe maker and some really tacky bicentennial beer steins. They stopped drinking in about 1982, so anything they have would be older than that. I also came into some bottles of questionable age upon my grandfather's passing. (I'm pretty much the only drinker on that side now.) The 82 stuff includes Kahlua and some Disaronno. The stuff I don't have any clue about the age of includes bottles of a few types of whisky, bourbon, rum (from back when they had paper seals), vermouth and several mini bottles of bourbon, whisky and SoCo (again with paper seals). I went ahead and dove into some unopened Beefeater and Maker's Mark and haven't died. (Obviously ) I've heard there isn't an age limit on alcohol, but is there a change in flavor? Or is there an age at which you should toss? Thanks, SML
  21. sml311

    Long Live the King

    To go mildly off topic, I went to In&Out last summer. It was definitely better than any of the national chains, but I guess from what I'd heard from friends, I was expecting a fast food orgasm. Instead I got fast food heavy petting. Minor letdown. SML
  22. Definitely agree with the granulated sugar. The best Mojito I've ever had used granulated sugar. How do you think something less refined like sugar in the raw would work in this? SML
  23. Thank you both for the info and advice. I think I may use a combination of your suggestions. For example I already have Cointreau, as I'm a huge Margarita fan (Gary--excited to try your revamp in a previous response!) and have a good recipe for Cointreau pancakes, so I may try building and finding drinks around that at the sites Robert suggested, then move on to another liqueur. Mastering a few drinks using each sounds like a fun way to spend my weekends ! The worst part of living in North Carolina is that all the liquor stores are ABC, so they tend to stock the same liquors and it's hard to find esoteric ingredients. I tend bring back a bottle (or two!) when I travel or have friends bring some when they visit from out of state if I want something ABC doesn't carry. SML
  24. MMMMMM...the Hummingbird. I knew that looked familiar...my mom has the KY Derby Cookbook. Maybe I'll make it for their visit this weekend.... SML
  25. Unfortunately all of the above challenge me at various times. Physically, as I said in my bio, I was in a car accident that continues to affect my physical well-being seven years later--weakness in my dominant arm and reduced standing power. On chopping-intensive dishes, for example my mom's cabbage casserole, my left (or action) arm gets weak with shooting pain. It's better than it used to be and I have energy to prep more, but I do end up buying some pre-cut items when I'd like to do it myself. I'm looking into getting a mandolin, but this presents me with my next challenge: Money, I've recently left my job and moved, so money's tight. I'm going back to work next week but until then, I'm in bargain basement. So whatever meat, vegetable, fruit, etc is on sale, that's what I'm going to be figuring out how to use! My butcher and produce guy have been wonderful with advice in this area. Time, not so much of a problem now, but at my previous job, I worked 11 or so hours a day. Then went to the gym or my art class. Cooking, more than just light grilling or warming, wasn't happening. Plus I had THE WORLD'S SHITTIEST STOVE. Seriously, it had one heat--high--so I had to vary the tempature by changing the distance from the flame which wasn't easy on my arm. I nearly ruined my best sautee pan. This greatly reduced the dishes I could prepare. I never made more turkey wraps in my life!! Allergies, milk (uncooked), corn, peanuts, wine (uncooked), MSG, cherry flavoring. I can have milk if it's fully cooked (like cheese on a pizza) so it's really developed my palate to tell if the milk is indeed not fully cooked. I can even smell the difference between cooked and noncooked milk in a dish. I wish I could have Thai food, but there's just too much peanut lurking around. Interresting to see people's responses. SML
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