NulloModo

Wow, I've never been to an Oyster House, I should go check it out sometime... What are these happy hour oyster specials that you run now? I checked around the website a bit but didn't find anything firm there, just a 10% off coupon... Actually, speaking of coupons, one of your first actions as a wine-saavy GM should be to fix that 'free glass of wine' coupon on the website so that it doesn't apply to just White Zin

I'm drinking one right now and I almost did a spit take when I saw that. Wow! 21 grams of fat! That said, I do like it - but I really like my afternoon coffee. I wonder if I can get a shot of espresso in it...that would take up some of the room that the fat takes. ← Eh, the really scarey part of it is the 40 grams of sugar... Twice as much sugar as a coke in half as much liquid, yowza.

I'm just thinking it would taste good. Turnips have a lot more flavor than potatoes, which are kind of boring, and too starchy for me anyway. A little cayenne (and garlic for that matter) makes nearly anything better, and sage seems to match well with earthy flavors, and the combination of red wine, turnip, stew beef, and mushrooms seems like it would taste pretty earthy. As for the peppers, why not? Roasted peppers could add a little smokey sweetness to it, just round out the flavors a bit more. I will report back how it all goes after I try it.

Heh, wow, I never thought I'd see a recipe pop-up for BLT stock... I wonder if one has to use a whole BLT, or if one could just use the bones and bits of flesh stuck to the carcass ;).

PA is interesting with liquor laws... It seems they are woefully behind the times with regards to how the actual liquor is sold (but then again, nothing compares to the hell of trying to buy booze in NC or SC, although I hear Utah is pretty damn bad too) but when it comes to bars, they are way ahead of DE, with still allowing drinkers to smoke, and with having much more reasonable hours, and less limits on happy hour specials, etc. So, buy your booze for home consumption in DE, go out to party in PA, seems like the logical conclusion.

Sounds like it would be perfect with the addition of sunflower seeds and a couple shakes of hot sauce...

Hmmm, we are supposed to get a mega-cold front this weekend, this might be the perfect recipe to try. I am thinking that roasted red peppers would actually go really well with it. Are button mushrooms usually the only kind used? It might be fun to toss in some portobellas as well, or some other stronger mushrooms. I think I will also sub turnips for the potatoes, and perhaps add a pinch of cayenne and sage. I don't really drink much wine, mush less expensive wine, as I have never really enjoyed it, but I take it that any full-bodied red will do well as the base here?

You're supposed to peel off the outter leaves and cut off the stem? Who knew? All I can say is that the outer leaves and stem have tasted pretty good every time I have roasted them.

I agree, most people make way too much a deal about eating seasonally/locally. I don't care where a piece of produce came from as long as it is good, and hopefully inespensive. Right now I'm not eating a lot of fresh tomatoes simply because I can't find any good fresh tomatoes. If someone were importing Chilean tomatoes that were as good as the US grown ones you can get in the spring/summer, then I would buy lots. I've never noticed a difference in apples, oranges, cauliflower, lettuce, asparagus, or really most other vegetables. The Okra that is hitting the farmers market does look pretty sad lately, as do the Jalepenos, I hope that changes soon.

I'm not sure if there wouldn't be a soup that Scotch could enhance though... After all, a good mushroom soup, or beer and cheese soup, is enhanced by a shot of bourbon in the end, and scotch isn't really that much heavier than bourbon is. Actually, I find a lot of Scotches to have lighter and more delicated flavors than some Sherries I have had...

I too enjoy canned mushrooms, but I agree they are almost a seperate vegetable from the fresh variety. The rubbery texture of the canned ones is perfect for your basic ground beef red spaghetti sauce, and they work decently in soups and other places where the fresh mushrooms would get waterlogged anyway. Other things i try to keep in cans on-hand are: Tuna (in oil and in water) Canned Chicken (great for melts or chicken salad, or for making dips) Sardines (in various sauces) Kipper Snacks Clams Smoked Oysters Crab-Meat Pickled Jalepenos Chipotles Green Chiles Rotel tomaotoes and chiles Canned tomato sauce (plain basic tomatoes only stuff) Black Soybeans Black olives Roasted peppers Saurkraut Lots of been and chicken broth.

I'd say I am probably most known for my Cincinatti style chili. It is a blend of a skyline style chili with a vindaloo spice mix, served up over roasted peppers (instead of the pasta, chili and pasta just don't go together in my mind) with heaping amounts of cheddar and sour cream overtop. It is filling, comforting, smokey, spicey, and well, just perfect food for when you are with a bunch of friends and don't want to deal with pretension.

I don't care if it is round or square, I mainly just look for cheap, tupperware and the knockoffs are way too pricey at the grocery store. I mainly use ziploc bags, they are gread in the frige, the freezer, whatever, and the gallon size is perfect for storing a full pot of leftovers.

For... dessert? ← When confronted with the choice of dessert or another savory dish, I will take the savory dish every time...

Eh, nothing based entirely on that potatoes can be healthy to begin with, so bring on the bacon ;) If you really want to make it better: next time make it with turnips and rutagagas instead of potatoes.

I read this, and got really excited, then I read that part about lamb, and was less so. I am imagining then that Scotch Broth is not actually a soup based on Scotch (the liquor) but instead something Scottish? I wonder how a Scotch based soup would be...

Oh wow, I never got the double-entendre of the name till now...

Oh wow, I had no idea before seeing some of these pics, but I just realized I own several roasting pans. They are of the handle-less variety, all appear to be heavyweight steel, and likely were given to my parents as wedding gifts in the 70s, and then passed on to me when I moved into my first apartment... I've always called them 'cake pans' or 'walled cookie sheets' simply because of what I always saw them used for. Who knew? My roomate also has a collection of large oval roasters, the kind that you see going on sale everywhere around thanksgiving, and that you would stereotypically cook a turkey in. I have no clue what the metal is, but they are glazed in some sort of shinyish fake granite grained substance. Anyone know where these fit in in the great roasting pan spectrum?

Comcast has had FoodTV On Demand for at least a year, maybe longer. It is great stuff, although I dislike how most of it is 'segments' and not entire episodes of stuff. It is also mostly episodes of things they are currently showing, so, I could get the same thing just by turning on to the FoodTV channel... Here's hoping Iron Chef and A Cook's Tour end up there sometime...

Congrats on your progress Jensen, I look forward to learning about and seeing more WW as this progresses.

Sounds like something that would be inspired by other types of substance abuse... ;)

There is a long starbucks thread in the coffee forum, but I will chime in here. Personally, the one thing most people find nice about Starbucks, the quality control and predictability, is what I hate most about it. To me, a coffee shop should be an adventure. I want to go into a little hole in the wall, see a menu written in colored chalk on a blackboard, have no idea what kind of cup my order will come in, what will be availible, or what unique twist the place will put on the taste of it. Sometimes it sucks, surely, but sometimes it is sublime, but never boring.

I agree, the Nacho Lasagna sounds pretty tasty, actually. My worst: When I was around 12 or 13 I embarked on my first attempt to make gravey. I had seen my dad cook many gravey-like things in the past, but didn't really know what recipe went with what kind of gravey, and since he never cooked from written recipes, I didn't have any to go off of anyway. So, in my quest to make some sausage gravey top some pillsbury biscuits, I combined all of the gravey knowledge I had, which involved elements of recipes for sausage gravey, red eye gravey, and ham glaze. The finished 'product' contained coke, frozen orange juice concentrate, jarred turkey gravey, flour, sausage, coffee grinds, and bacon grease. Despite the presence of bacon grease, it was pretty damn foul, even the dog wouldn't eat it. Another experience from my HS days: I was trying to bake gingerbread to sell at a bake sale/concession stand type thing that was running during a drama production I was involved in. Well, who needs recipes? Having never made gingerbread before I was obviously an expert, and just went at it, mixing this and that, spices that smelled good, sugar, baking soda, eggs, whatever. Well, into a pan and into the oven it went, but it never actually set, just became sort of like a thick custard... but it did taste really good. Thus, it was relabled 'gingerbread pudding' and sold in little dixie cups.

That looks really great, and I would love to attend, I do have one question though, that perhaps some of the eG members more knowedgable in Indian cuisine can answer: Do any of these curry/sauced/salad dishes typically contain sugar/starch? I would assume they are made just using spices and unsweetened coconut, as that is what I typically see in Indian recipes, but I would be curious to find out before I RSVP. Thanks in advance if anyone knows.

I'm not sure if it is like this all over the US, but here there is no charge for more waste. Actually, I have never lived anywhere where there was _any_ cost for waste disposal, or at least not one listed as such (I imagine that it is rolled into my apartment rent at the moment, but that is for all I can trash ;) ).