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clothier

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Everything posted by clothier

  1. Another disappointment. I thought this thread was about Roller skates. We're going back to the 70's!
  2. thanks! that's what my mom always said: if you have a self cleaning oven, it kashers itself.
  3. Libertarian Party? Cool. I didn't know it was still around. Are you a party big-wig? And I only have second hand info Villegas, but they liked it. I don't know there standards, though.
  4. nope, I'm pretty sure I know how complex it is. I was just looking for someone who has done it.
  5. you want good advice on opening a new place? Don't. You will most likely fail. There, that said, it's supposed to be fun. Hard work, but fun. and get a good attorney. pay him in food, if you can. you'll need him/her.
  6. i think you can blame lots of things on high frutose corn syrup.
  7. ok, here's what's next: you have a can that has two (count them, 2!) openings in the top, and a separator in the can. One half is diet soda, and the other opening is the real thing (or whatever). That way you can really be a dual purpose drinker.
  8. i asked on another thread how to kasher on oven, and now i can't find the thread. So, I'm asking again, hoping I'll remeber it's here. So, how?
  9. Back in the day, i spent a little time in the test kitchens of those nice folks at Little Caesars. We were trying to re-create that NYC style with the ovens we had in the stores, and we never got it right, which is why you've never seen it. Anyway, what I learned is hotter is better, we'd crank them all the way up to 800, and let the it go for a couple hours before we'd use the oven. More time for the dough to rest. When I left (quit and fired are such ugly words), we were holding dough for at least 2 days. the only way we could come close to what we were looking for was to heat a stone in one of the deck ovens (yep, they have deck, conveyers, wood, the whole schmeer) for an hour, put the pizza on the stone, and run it through the conveyer. Worked great, but not for cooking the volume of pizza we needed. What was my point? Oh, yeah. Heat. lots of it. time for the dough. and remember to have the courage to do something new and different to see if it's better than it was before.
  10. clothier

    BLT Steak

    me too. sounds like a good idea, too.
  11. you know, I've never waffle housed before, for a couple of reasons. One, there aren't any in Michigan. 2, my wife thinks they all look dirty. 3, I can never remember how I want to order the HB. Can I just say I want them with everything you can possilby do to them, or will that just get me a wierd look?
  12. I'm an early riser: If I'm still abed at 06:00, I've slept in. This gives me lots of time to make full breakfasts (think Amish). My current favorite is johnnycake - which takes about an hour, start to finish - and bacon. Hey Mark, my 3 year old wakes up every day between 6 and 6:15. If you'd like, I could give you a daily wake up call. Or, better yet, I could have HIM call you. Nothing beats a 3 year old jumping on you to wake you up. Really, I'm serious, nothing beats it. It's the best way to start the day. The jump is always followed by a hug and a kiss. then the dog joins in, and THAT I could live without.
  13. Hmmm. I think a Sally Struthers comment, though funny, would be inappropriate now, huh? How about Sam Kinison then? THEY SHOULD MOVE TO WHERE THE FOOD IS!!!!
  14. OK, so this is a little outside Philly, but you get what you pay for. I miss Zinn's Diner. And Ol' Amos standing out front. And Joe's in Reading.
  15. Did you know that Salt Lake City consumes more ice cream per capita then any other US city?
  16. Tonight, we'll tell manly stories, and in the morning, I'm making waffles!
  17. How about it's good that way?
  18. you shoot a hole in one? really? details woman!
  19. it's no fun if people KNOW you are trying to hit nerves. Subtle. and subversive. but subtle.
  20. two things: 1) Mom, since I know you are going to read this, I never considered you to be the chef. You are a great cook. 2) At the risk of stating the usual, the chef would be my mother in law, helped by my sister in law. The fruit did not fall far from the tree. One Thanksgiving my MIL started the turkey at 9:00pm the night before, and we ate it the next day at noon. I'll do the math for you. A 18 lb turkey cooked for 15 hours at 325. Nuff said. My SIL cooks pasta by putting it in the cold water, bringing it up to a boil, and then cooking it for the required time. Oh, and she bakes her burgers in the oven at 425 for half an hour (kills the e.coli, she says). the she puts them on the grill. For 10 minutes a side. Menu- wouldn't matter, it all tastes the same. Crew- my MIL, saying every 5 minutes: see? I told you you should have gotten a real job. You can't make a living selling clothes to guys in their offices. thanks for letting me vent!
  21. The Red Headed One is correct, her friend is bitchin hot. And, on a realated note, that was pretty damn funny.
  22. clothier

    "Day Fresh" Bud

    Great. Thanks for bringing up a new topic for me to start obessing about.
  23. of course. I should have known that. and you reap what you sow. in due time.
  24. clothier

    Coffee Storage

    love the food saver. so many ways it can save you money, time, and taste. buy one today!
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