K8memphis

But it is my opinion is that you will sorely miss out if you hit the management field without some bussing, waiting tables, dishwashing, near cutting off a finger into the salad feeling that intense and humbling heat in the kitchen. Screw 'the almighty internship' thing. Get the down dirty & dangerous under your belt before it's too late.

I've read that frying a potato after frying something flavorfull like fish or chicken will remove the residual flavor. I've never tried it. I don't deep fry fish but there is the idea.

Doesn't it increase the shine factor also?

... I want to stress that my question...is... how prevalent is it, and is it declining? ← Rampant and No. Another issue here is how much extraneous dna splats in my food from all the ebullient expletive bursts. Hhmmm?

You can all hit me over the head for repeating myself but op maybe never read my suggestion. So Umm, the recipe on the Hershey's can of cocoa makes a dynamite user friendly cake and icing. I'd say just go light* on the measurements for the cocoa in the icing and you will really like it. It's a nice easy next step out from box mixes into the risk taking of scratch baking. Tried & true. *Like by light I mean, short the measuring cup just a bit.

While I agree that certain whole wheat items are much better for you and that the glycemic index is also very important, no it's just not that easy. I cannot eat two servings of those kind of carbs a day without weight gain. Shoot I couldn't eat one serving daily without incurring weight gain. Some folks have thyroid and metabolism issues besides the triggering effect that eating carbs even the good ones can set off. Makes you want more. Sets off a chain reaction. One careful serving once in a while maybe. Two servings daily, no way. I'm happy that works for you though. And there's some great ww pasta out there. I've had that crummy kind but there's good stuff too. I can eat oat and corn based products much easier than stone ground whole wheat. But not daily.

I'm so sorry you have this nasty beast but I'm very happy you wrote that. Me too. And people who handshake you like they are squeezing orange juice just kill me. What the hell are they thinking? It's a horrible way to meet someone. Oh nice to meet you, why yes please permanently mangle my fingers into my rings I love pain heap it on we'll surely be fast friends. Why would anyone do that? Anyhow. I was in a certain certain French restaurant and I was well tucked up into the table and the waiter took it upon himself to put my napkin in my lap as they sometimes will. He touched several parts of me that he had no business looking at much less touching. I'd still like to elbow him into next week.

Thank you, Linda. Very cool.

What about some chocolate anythings that are cube shaped, fudge or chocolate you buy or whatever and wrap each piece in tiffany blue paper and ribbon or just tiffany blue ribbon? Rock candy sprinkled around the plate would make a very cute presentation.

You get it to coat the back of a spoon then make a narrow swipe through the middle of the coated spoon with your finger. If the mixture on the spoon does not creep back together and bridge the swiped area then it's ready. Or you could do like I do and stick a little bit on a plate in the freezer. I'm into immediate sure fire results. I mean if you make stuff all the time then yeah you get it down to a science in a few takes. But if you just randomly make something once every other Easter or something you gotta know when/if it's gonna be ok. You sure don't wanna go through all that again if it isn't gonna set up for yah.

Brushing the dust off an old story. Fifty years ago I would go to town with my Dad, we called him Pop, and he told me this story. This certain gentleman that had just left the bar that afternoon was a former mob person of some kind. Something in finance, in accounting or something that had made him a rich but very careful man. He drank a special kind of alcohol, VO or something that was expensive. Pop said he would always pay for an entire bottle then buy the drinks individually from the newly opened bottle. I do remember asking Pop what if the place he was at didn't have that kind of booze. Pop said then that guy wouldn't drink there. I mean as a kid hearing this, I couldn't figure out why he didn't take the leftover with him and why he would pay for drinks if he owned the bottle. But that's the story Pop told me. He said the man didn't want to get poisoned or something. "But Pop why would..." I guess the words 'former mob person' didn't register much with me at that time. So I kept thinking of this old story whenever I perused this thread. The mob guy just bought a bottle from the place's stock, so there was no hard feelings there. So what's crossed my mind on many ocassions is to bring a new unopened box of tea to give to the kitchen and then buy the cups of tea out of it. I've never done it yet but it's crossed my brain many times whenever I was wishing for some nice pleasant tea. Maybe my reluctance has something to do with my lack of mob connection... But still I don't think this idea is quite kosher either. You would have to be careful not to step on toes y'know? You would need to make nice with the manager and staff and build a relationship first. But former mob dude got away with it because it was already in stock and it was a plus plus for the establishment not to mention how he clearly excelled at not stepping on toes overall huh.

Jim is correct. For fish tacos. ← That doesn't seem wasteful to anyone else? How hard is it to drag a few friends along so the food you order doesn't go to waste? ← Where does it say he wastes the food? There's carry outs too.

K8Memphis, you need to cook your rice with a LOT of broth. At first when you simmer it, you will see the broth disappearing, add a bowlful of broth and stir thoroughly. Then simmer some more, when you see the rice becoming dry add another bowlful and stir. Keep doing so until all your rice is fully cooked and all the ingredients are done. How do I do it? When I cook rice soup (congee, porridge, lugaw, jook, etc.) I start cooking with water and salt. I let the rice absorb this first and then I start adding my bowlful of broth midway through cooking. The key is to keep adding broth/water when the water has evaporated. And when you put your soup in the fridge and see that the broth has disappeared (again) just add another bowlful of broth/water and stir thoroughly before heating or microwaving. It is that simple. ← Other rice soups do not suck up all the broth. Clearly, adding more liquid as you serve is a work around. How do you get the rice to stop sucking? No but seriously. Open a can of chicken rice soup--the rice has not become the incredible hulk and there's broth. I don't want to can my soup I just would like my great broth to last through a day or two of eating. So the only answer is to make extra broth? There's got to be another way. It seems like you have to cook two chickens etc. to get enough nice flavorful stock to last through one chicken rice soup endeavor. Course I buy some broth or stock to make up the difference but...there's gotta be a way. Maybe the question should be how do you store your leftover chicken rice soup? Drain it & store separate? Takes all the fun out of soup being so easy.

That's what makes the genetics studies most convincing is proximity, all the family ties of course. Your eyeballs alone are convincing evidence. Just watch families with kids, the apple or watermelon in this case doesn't fall far from the tree. But umm, this post in the low-carb thread points to a finding that's being published that carb eating begets carb craving. In a nutshell, A doctor once told me that the Islets of Langerhans in the pancreas create the cravings for sweets. They are special groups of cells in the pancreas that make and secrete hormones that help the body break down and use food. So perhaps they perform like the ghrelin noted in the link. I don't really know scientifically what does it. I can atest however that that raging craving is alive and well in me. Lies just barely dormant waiting for one whiff or crumb or thought to rise up, then it's fight, flight or failure, try again tomorrow. It loves pictures too. But the previous study points to the fact that hormones certainly can seriously engage one in cravings that are physically demanding. Interesting huh....she wrote while visions of CheezIts danced in her head.

I wish I could quit smoking again and get the same results as quitting potato chips and baked goods which are my personal cookie monsters. It is way easier to cold turkey quit something than redirect your eating. I would love to hear more about why it's so hard. I mean I guess it's obvious, it's just a learned habit. And even though detrimental (as eating the wrong way can become over time that is) the habits are so ingrained one just keeps ping ponging back to the chip & dip bowl like batter dipped over easy lemmings. So many of us have to get sick over and over again before we a) wise up and b) continue to stay wised up. I mean no matter how wonderful the greater benefits of eating lovely rabbit food...gimme some pizza! I can see the new Bruce Willis movie now DieHard With a Food Disorder.

Anytime I make something with rice, like soup, the rice sucks up all the liquid. If I use barley I'm fine. But no matter what kind of rice I use and no matter how I add it to my broth it still sucks up all the liquid. How do people make brothy chicken rice soup without just keeping all the components separate? Like if I added everything to the pot of soup and refrigerated the leftovers -- the broth disappears. If I cook the rice separate, if I cook it in the soup, if I fry the rice, if I add it cold, if I add it hot, after a while the broth is not. Rather Seusical.

I'm glad the boys are being mindful of thier weight and health problems but they were hardly in the closet with it y'know. Two other things. One is The South Beach Diet is being mischaracterized by several posters. I encourage you to read/skim the book. And the other is this thread is about out of control eating that has produced some out of control weight and the ensuing health issues. Is the opposite true? I say yes. I've controlled hyperactivity with diet. My arthritis with diet. Hot flashes with diet. Improved vision with diet and exercise. Wrinkles can be diminished with diet. Foggy thinking can be greatly improved with diet. So many things can be improved with diet. The usually untapped power in making certain food choices to bring about certain results is astounding. Unfortunately it is ten thousand times harder to eat right and make the great choices. But when it works it's crazy good.

These colored sugar pieces were imbedded in the clear. Just amazing. So far we've been in three of the ten classes and most of the competition photos (I think) More to come.

These are individual servings sizes. Eye candy candy candy.

The agony of competition--the icing on this one was sliding off. Painful painful painful Ah fayill into a burning rang of fire. Ah went down down down and the flames went higher. And it burns burns burns, the rang of fire, the rang of fire... This was so cool--you should have seen it cut.

Favored contestants graciously posed before the competition began. I got to see Susan Notter compete in a Food TV event at The Peabody here in Memphis too. Jacque Torres. Too freaking cool! This smiling face is my friend from TN, Nancy, she's a pure inspiration. After a liver transplant she threw caution to the wind and followed the yellow brickle road to live her dream and went on to attend the Cordon Bleu pastry school in Georgia. Landed a gig with Nicholas Lodge before she got in school. Way to go, Nancy! Dreams really do come true. Ok this is some of the competition: Check out the plate in the shape of a guitar that they had made special for this plating. Remember the theme was country song titles. Hand modeled chocolates. Those are chocolate guitars of course.

More cake competition photos. It was a County Western Music theme. This last one was the winner. (?) What happened is that it was really somone's birthday so they took part of it with them, another vehicle to be exact. Equally clever to build it that way and sneaky to abscond with half the cake! Looks like some tires are missing too.

See the protruding eyeballs sitting atop the head of the dragon in the dark green jutting up on the left of the picture there? This is a photo of an adorable topiary as if it were a carefree happy loch nessy peaking up out of the water intermittently at the fabulous venue at Opryland in Nashville TN where the event was held. The accomodations were not just excellent, they were breath taking. There was a celebrity cake competition pairing country singers with decorators, picture of one cake... I have more coming up. This is from the blown sugar class by Christian Faure, M.O.F. There will be more pictures from this class. Wait till you see the flowers he made! Here are some random notes: Your sugar speaks to you listen to it. (me~chocolate speaks too huh) Pull till it shines. When you pull you loose color. He colored the mold with powdered color then added the poured sugar. Humidity is good for sugar. Dry makes more breakage. No oil in sugar, no oil in join, oil in mold. It looses shine in the mold so heating restores shine. Glucose helps save your sugar. Dip in alcohol to finish alcohol is cold. Heat on both pieces of join. Don't use cold spray, you'll break your sugar, use a fan. My astute obversation to this discipline, prepare to be burnt... a lot. He would make most of this creation in the class then add a few more finishing touches afterwards. It was amazing. This is a random picture of the overhead mirror but I mean you can see the action no matter where you are sitting in the class. No worries there. There are no nose bleed seats. There are no bad seats. They use the over head mirrors to increase the student's visibility. Seating is also very comfortable. Everything is so well planned. It went like clockwork.

So the DoughMonkey in DFW sounds awesome I just love the name of it even. But alas I am going to Houston. What is there in Houston that is Don't Miss? I'll be staying downtown-ish. I have a car. Please factor in parking and fairly easy access. I mean a nice restaurant or a very cool very Houston place. A one of a kind. I'm not into a majorly priced fine dining experience for this trip, medium priced is cool. But what do you recommend? This would be the supper meal and/or a fabulous bakery to visit? I like fish and great salads more than steak but of course I love bar b q. What's don't miss in Houston? Thanks!

This is most beautiful Turning a stunning loss Into a blessing for others. It is beyond creative as well as Overflowing with purpose and promise. Wow.