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Everything posted by NulloModo
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Here is a question for the chefs/servicepeople: How do you react when a customer has a justifiable complaint, but something that others might just accept? For example, say a customer orders a burger medium rare, and it comes out medium-well, or the customer says his fries are too cold/limp or his bun too stale. Assuming the customer is not making it up, do you feel any antipathy towards this customer for having to redo the order, or do you accept it as mistakes happen and up the service to make up for it? I always kind of feel bad sending meat back, but I certainly get no pleasure from eating meat cooked beyond medium (well, unless its supposed to be that way, like fried chicken or something)...
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Ouch, $75 for a Kg is steep, but seeing as it goes bad so fast, and many of us would probably like smaller amounts, maybe we could set up a group buy, and have someone pick up a load of the stuff, and then divy it up to lots of others who all chip in for their share (plus a little more so that th person dealing the the distribution gets something for their hassles).
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That isn't really theft as much as scavenging, seeing as the wine would've just been trashed had she not downed it. Ethically, I don't see anything wrong with scavenging... it is probably just a bit impolite somewhere like the Beard House.
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True, in a professional kitchen I'm sure keeping it all in your head wouldn't work ;). In my home kitchen it works fine though - if anyone is helping I can just assign stuff task by task instead of having to worry about them reading ahead, taking matters into their own hands, and not anticipating how I was going to do it differently from written.
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Most I just keep in my head, or if it is complicated enough, pasted into a text file and saved in some random folder in my computer... some of which are later printed out and stuffed in random drawers in my kitchen.
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Is the stuff you get from Ajinomoto the pure enzyme, or is it suspended in some sort of bulking agent? If so, do you know what the agent is? I see some great opportunities for 100% carb-free pasta with this, so, assuming the Ajinomoto folks will sell it to the public, I am going to have to start playing around...
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I thought SF had the reputation of being quite the sausage-fest town.
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From the info on the site, this stuff appears to bond when chilled, not heated, but then again, it doesn't specifically mention anything about heating it on the site... Was this shrimp pasta dish served cold or hot? EDIT: Now, that I look above, it was posted that the optimal temp range is 115 - 140 degrees. I wonder then if that is for bonding to occur in the first place, or for it to stay bonded... Since all of the demonstrations say to chill overnight, I am assuming that perhaps the enzyme just loses hold if taken above those temps, or am I reading it completely wrong? I suppose even if you did need to keep the temp low before serving you could cook the shrimp first, make a paste with the enzyme, and then poach the resultant 'pasta' in butter or something in that 115 - 140 degree range to warm it for service.
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The Romans had it right, hair of the dog all the way.
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Since my smoker has finally arrived I have been very happy with it. Not technically a kitchen gadget (as I don't want to set off the smoke detector and leave the apartment smelling of hickory) but a great cooking tool none-the-less. I made smoked hard boiled eggs the first night (hehe, wanted something fast), and then some pork spare-ribs (rub was a little too intense I think), and I am starting a pork shoulder tonight that shold be delicious by lunchtime tomorrow.
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I had pork today, but then again, it is rare that I will go a day without ingesting some sort of pork product... My parents decided not to do the big New Years dinner though, so, alas I was without collard greens, black-eyed peas, and turnips, as I was ill-prepared. Perhaps later this week...
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I wonder also if the Low-Carb milks (like the Carb Countdown stuff by Hood) might work? They are much lower in sugar, which I am assuming is lactose, so perhaps consuming those half and half with heavy cream might do the trick?
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Hmmm, I think I may have put on a couple lbs this past week, not from anything I ate, but from the amount of scotch and bourbon I've drank... I keep pretty strict control over what I eat as it is (although I might play around less with CarbQuick for a while), but I think it is time to let the alcohol dwindle for a bit. Then again, with work every day coming back up that should be easier.
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We can't forget the king of all soups: Beer and Cheese Soup. Toss in some good smokey sausage, a couple big pinches of crushed red pepper, some hearty herbs, nice strong beer, and get ready to go to town.
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Ah, Valentina! That is what I was trying to mention before, not La Victoria... I love the XX-Hot variety, the one that comes with the black labeled bottle, perfect amount of spice for general mexican food, flavor, without being overpowering.
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If this is legit, I would seriously fork over some cash to _buy_ some.
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Etiquette Schmetiquette: ever wonder about _____?
NulloModo replied to a topic in Food Traditions & Culture
I'm right handed too, but I hold the knife with my right. After all, the knife hand has to do the difficult work. The fork hand just has to hold in place whatever you're cutting and then navigate the forkful toward one's gaping maw. This only applies to foods that require both hands (and utensils) to eat-- if I can just use a fork, I eat with my right. I don't give a rat's ass about etiquette. I'm sorry, was that rude? ← Hmm, maybe I cut bizarrely. I tend to impale the meat with the fork, then use the knife to saw it the rest of the way off, sorta rending and tearing with the fork as I go. It is a bit barbaric, but very satisfying, and it works ;). -
I prefer Texas Pete to Frank's (although both only make rather mild hot wings), but Frank's will do in a pinch, Crystal isn't bad either. Combine a bottle of hot sauce with enough butter to cut it a bit, and while this isn't traditional, I add some pureed garlic and lots of black pepper, really wakes up the flavor a lot. Definately deep fry, baked wings can be decent, but deep fried are out of this world, and the truest way to do buffalo wings. Pat the wings dry before you fry them, apply no flour or seasoning on the wings themselves (you want to get the skin crispy, and flours/breading interfere with this), once cooked, toss int he sauce, the serve.
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Are you going to be doing these wings buffalo style? I would most definately go with the larger wings, even if frozen. Chicken wings in general are messey to eat, and it is quite cumbersome to have to deal with it all for just a little bit of meat. If you are going to be saucing them up anyway the subtle difference in flavor betwixt fresh and frozen will not be noticeable (if there even is a difference).
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Etiquette Schmetiquette: ever wonder about _____?
NulloModo replied to a topic in Food Traditions & Culture
Knife in the right hand and fork in the left? Man, trying to eat like that would annoy the heck out of me. I most definately always eat with my knife in my left hand, and fork in the right (I am right handed, and I figure the more oft used utensil should get sole access to the dominant hand). I tend to put my fork down before picking up my beverage though ;). -
I can't offer much help in the authentic mexican realm for these things, but your naming it the 'Atkins Taco' wasn't too far off the mark. A popular LC 'taco' shell is actually to take grated cheese, spread it out on a bit of parchment paper, and bake it until just before crispy, then while it is still a little flexible, drape it over something so that it will take the form of a taco shell. I imagine you could also quickly fill it and then wrap it over itself before it hardens. these can be quite tasty, and are not all that difficult if you are interested in making them yourself. Cheddar, jack, or any other firm not to wet cheese will work.
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Yukon Jack is vile, vile, stuff. My ex roomate and his drinking buddies (The "Army Demolitions Drinking Team") have this shot/shooter called a Snakebite which includes, if I remember right, Yukon Jack, Lemon Juice, and Captain Morgans...
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...um, check out the photo in this post on the long-running "What did you fix for dinner?" thread. Looks like all that's missing is the cheese. Well, it's white bread and not a steak roll, but who's quibbling? OTOH, Tony Roma's sauce? New York poseur. ← That does look delicious. According to UPS my Smoker is in Laurel, MD at the moment, and should be delivered tomorrow, yay! I will have to pick up an extension cord and some meat tomorrow so that when it arrives I will be ready, not sure if it will be brisket or pork butt first, might depend on what exactly the grocery store has in stock.
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College Cafeterias: not your father's dorm food
NulloModo replied to a topic in Food Traditions & Culture
I'm not sure about who designed it, I lived right across the street from it (in Sypherd hall, which used to have a beautiful yard with dogwoods, which was paved over for hockey courts, much to my chagrine), and I always thought it was hideous. As far as layout goes it was functional, but the food inside was underwhelming in general. It was no better, but not any worse really, than any run of the mill mall food-court. Now, if you went upstairs and remembered to make lunch reservations at Vita Nova (the place run by the HRIM majors), well, then you were in for a treat. -
Yeah, well, it is supposed to be a Bisquick sub,and most people don't make pizza crust from bisquick, so I guess I can understand... I'm going to keep playing with it though, something should come from it. From the thread over at LCF though it sounded like the company might introduce the Carbolose flour as a standalone product if there was enough demand, I hope that they realize there would be huge demand for something like that and get it released soon.