Octaveman

My fav garlic bread recipe courtesy of the Gilroy GF: 1/2 cup butter 1/2 cup margarine 1/2 cup oil 6-8 cloves garlic, minced 1/2 tsp black pepper 1/2 tsp Oregano 1/2 cup white wine 3 Tbl chopped parsley Melt butter, margarine in pan. Add oil and garlic. Simmer over low heat for 1 minute. Add pepper, oregano, and wine. Bring to boil and add parsley. Remove from heat and pour in large baking pan. Cut 2 sweet french bread loaves in half lengthwise and toast on grill or broiler. Press toasted halves cut side down in butter mixture making sure to sop it up. Serve immediately. I add a little more oregano than stated and add salt too. Whenever I make garlic bread, this is what I do and it is very very tasty. Make sure to get all the minced garlic on the bread too.

I have the recipe for Gilroy's Garlic Festival garlic bread that they put on a magnet about five or so years ago. It involved margerine, butter, oregano, salt/pepper and garlic. There may be some other ingredients too but they combined/melted/cooked everything in a pan then dipped the toasted bread upside down in it to coat. It's at home so I don't have it handy but will post when I find it. I've eatin at other Italian places that used this same method.

Of course there's a problem with pizza that's delivered and of course it's not going to be the same as inside the store. We're not talking high-end foodstuffs here. It's pizza for pete's sake and it does the job of filling your stomach on a hungry evening. If being a little soggy is the problem, heat your oven, put it on your pizza stone and crisp it up. I personally don't mind a little sogginess. The pizza's I get from my usual place is always freakin hot and freakin good when I get it so I have no issues. If my pizza is materially late from the stated time, I will call them and get it for free. Being late is another issue entirely. If they say 45 minutes and it takes 90 minutes, what are you going to do? If you call another place it's going to be another 45-60 minutes from that point. Your pizza from the first joint arrives 10 minutes after you placed the call to the second. What do you do? Refuse it? What if the second pizza place is late? Then what you gonna do? You've refused the first pizza so now you're going on hour number three and you still don't have your pizza. If it's late, accept the damn thing because it should be free and you could heat it back up yourself and chow down because by then you're so hungry anything will taste good.

An hour for a pizza. Why didn't you just jump into your car and go to the place and buy it? ← That would depend on a lot of things... 1. I'm cleaning the house and I can get more work done while I wait for the pizza. 2. The place I usually get my delivery pizza from takes 15 minutes to get there and after travel time and waiting in the line to pay for and pick up said pizza, an hour would pass. 3. Can't find my car keys. 4. Takes too much time to load the kids into the car to go get it. 5. Friends came over and I don't want to be a bad host and leave them. 6. I'm practicing my horn. 7. I'm working on my car. 8. My car is blocked in and I can't leave. 9. It's late and we got the munchies watching a movie and we don't want to stop it to go get the pizza. 10. Just got home from a long commute from work and I don't want to go back out there. 11. I don't want to lose my parking space on the street. 12. Going to go get it defeats the whole purpose of home delivery in the first place. ...to name a few. There is an unlimited number of reasons why you just don't go and get it. I always ask when will be my pizza will be delivered so I know ahead of time what to expect. Like I said, if the wait for a pizza is too long I will simply just call someone else unless I'm willing to wait the wait. It all depends on the circumstance as there is no one definitve reason that applies to every single time I want my pizza delivered.

I think an hour's too long too. But it would depend on how busy they were. If too busy to deliver in an hour, I call someone else unless I'm willing to wait. But if they are just short of drivers or push their drivers to make a crap load of stops then they need to get more to speed up delivery times or lose business.

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Oh man, I thought this was a thread for the Big Kahuna Burger. Sigh.

It's my guess that from a performance standpoint, copper pans of the same thickenss and SS lined are equal. As Andy said, the one you buy is your preference as to it's appearance. Some brands have lips on the pans and some don't. Also be sure to look at pics of similar pans of different brands as the handle placement and it's height are not always the same. The brushed finish, the lip and the handle placement are all why I went with Falk. But my issues may not be important to you so you should look at the main brands and compare until you're satisfied that the brand you pick is right for you.

What I use is usually an 80-100 grit to start to remove the marks then go up the ladder to 220 or so then to a 400 grit or whatever I have on hand. This is for the annual maintenance. Don't want to sand too hard. Just go lightly/comfortably until the surface is smooth. Then follow up with higher grits to refine the surface . If grit numbers aren't available, then Coarse, Med and Fine would work. I use all three and the surface is as smooth as a baby's butt. Norton sanding pads are good for this if you don't have an electric sander.

I'll tell you one thing. Okay, maybe more than one but depending on your budget, if you spend more than $500 on some Falk pieces at http://copperpans.com/ they give you a 15% discount. The three pans I bought, a fry pan, chef's pan (splayed sauce pan) and a sauciere with the discount were CHEAPER than All Clad stainless of the same or close to the same pieces. Who would want All Clad stainless over Falk copper? Not me thats for sure. Now a few words on upkeep of copper. If you're anal retentive, then copper might not be the best thing for your mental health. If you don't mind your pans looking like they are loved and well used, then get copper. Upkeep on the Falk is not that bad because the finish is brushed and not shiney. This allows for easier polishing because you won't be marking up a shiny surface. I clean mine up every 2-3 weeks (or when friends come over) and use Barkeepers Friend and it takes maybe 15 minutes. No big deal. I love cooking with my pans and am glad I bought them. They feel and look so much better than All Clad which looks like any other SS pan...boring. Falk has class IMHO. Hope this helps, Bob

Yeah, light sanding is no problem at all. Matter of fact, you should sand the surface of your board every six months but at least once a year to keep your surface fresh and it removes all your knife marks. I'm not sure how to describe mineral oil but if someone doesn't get you a decent description, then I suggest two things. Go to a drug store or pharmacy and ask them if they have it. If not, you can always buy it on the internet pretty cheap. What I've been using on my board is Boos Mystery Oil. Boos is the maker of awesome cutting boards and they have their own oil to use and I like it a lot. Below is a link to getting it on Amazon but you can do a Google search and see it being sold everywhere. John Boos Mystery Oil Hope this helps, Bob p.s. What or where is Oz?

The best way to get the glue off is to get a sheet of 400 grit sandpaper and just sand the area until it's gone. It won't take much effort...just light sanding for a minute until it's off. Of course, that's assuming your board is made of wood.

Holy crap! I forgot all ab out these. I loved them too.

Honestly it doesn't need to be complicated. With a small inventory, you can keep track of each purchase on a seperate row. For example, if you bought two bags of flour on seperate days those two purchases would be listed on two different rows. This would also be good in identifying spoiled product on your inventory listing. By keeping track of each individual purchase, the inventory should always equal the balance on the books. That's of course if you record the Cost of Goods Sold (COGS) correctly. The fail safe way would be to have a good starting inventory number, add your purchases each week (or month), subtract your ending inventory and the remaining difference is your COGS. Below is just a general format. Others may have a format the is more specific to your needs but I don't see why this wouldn't work. Example of columns starting column A: A - Item number B - Description C - Purchase date D - Vendor E - Quantity (use a measurement of your choosing) F - Price per ? (use the original purchase price. You must be careful to match the quantity with the price per measured unit. If quantity = lb., then the price should be per lb. Basic, I know but you'd be surprised how people would put the total cost for 10 lbs as the price per lb) G - Total Then at the bottom of Column G would be a final inventory balance total that adds all the rows in that column. This format is basically the same as a data base to which you can sort to your hearts content. Matter of fact, as you add lines of product you purchase, you can sort by column A or B and group like items together. Also keep in mind that this is just raw goods. A seperate workbook would be need for Finished Goods or food completed and available for sale. For that you would need to know the value of raw goods and direct/Indirect labor for each product plus apply a flat rate for overhead based on overall time to make each product. Hope this helps. Let me know if you have any questions. I'm a corporate controller and I know Excel better than I know my wife. j/k. Bob

You're welcome for the links above. You will be amazed at the wealth of info on KF and FF. A few more words and another link to check out. Korin has a wide variety of knives and it's truely a sight to behold in person BUT!! Their prices are on the high end. Someone's got to pay that Manhattan lease payment I guess. The website below has more affordable as well as high-end knives and will have the best prices guaranteed!!! Depending on your budget, the best (not necessarily expensive either) brands to consider are Hiromoto AS and Hiromoto carbon steel, Tojiro DP stainless and Powder Steel (also stainless), Misono UX10 and Swedish carbon steel with cool looking dragon engraving, Ryusen Blazen and Hattori HD. Best bangs are the Tojiro DP for stainless and the Hiromoto for carbon. I personally would take the latter over the DP without hesitation. http://www.japanesechefsknife.com/products.html can not only get you a knife at the best price, it will ship it from Japan for $7. In most cases you will have your knife in about 4-5 days. I actually got a knife from them in 3 days...ordered it Sunday night, had it in my hands on Wednesday. Plus they have the BEST customer service of any on-line retailer I've ever dealt with. Also good to know is that if you don't see a knife you're looking for, send Koki an email as ask if he can get it. I've bought two knives from him that were not on his website. Cheers

You can do some serious research by reading what people who really know knives think. www.knifeforums.com or www.foodieforums.com

The responses so far are cracking me up. Leave it to eGulleteers to cook a burger in all these different ways. I would kill to have that much time on my hands. I don't think I'll be spending the energy or time to cook a burger for 12-24 hours. That's just rediculous. I personally like the flavor of the meat so I just lightly season with salt and pepper and grill it. Nothing fancy and certainly will I NEVER attempt to make a burger the way shown below. That gave me a great laugh...thanks.

I sometimes get large loafs of premade garlic bread from the store when I don't want to deal with making it myself and I toast it in the broiler "space". It's usually on fire within 10 seconds.

Rama is very good. Ask to sit in the back next to the waterfall. The whole wall is adorned with rocks and foliage with water cascading down. Each table is also seperated with floor to ceiling curtains that add very nicely to the atmosphere. Doesn't block your view of the back either.

Pics?

To answer the why a panini grill versus a press and a grill pan, the first thing that comes to mind is that a panini cooks on boh sides at one time for even cooking...no need for turning. It probably doesn't matter all that much which way you go.

THIS is the one I use...a DeLonghi Retro. Great grill that happens to be on sale right now at Amazon with a huge discount. I like to grill slices of portobello on the grill then use it in the sandwich with the addition of roasted red BP's, avocado, bacon (or sliced chicken breast) and cheese (Muenster, Havarti, Mozz). At times, I will also put finely grated Parm Reg and garlic powder on the outside of the bread to make Garlic parmasean toast. Spreads, I'll use pesto, kaffir lime leaf aoili, 1000 island dressing or El Torrito's Avocado/Cilantro salad dressing...awesome. Another great thing to do is make a cajun butter from your favorite cajun spice recipe and butter (duh) and use to grill bread. Add's a LOT of flavor to your shrimp or chicken panini. I love this thing because no matter what you have in the fridge, as long as you've got bread, you can make anything for your meal. This is getting me hungry, I think I'll make some panini tonight. Glad I saw the thread. Cheers, Bob

Thanks Abramer for giving me an idea of what I'm up against. It's disheartening to read that the pro's have nothing to do with it's operation and cooking with it. So no stock making or using my cast-iron which are the only non-stick pans I have and no using pans bigger than 6 - 7 inches...great. I'm gonna hate this stove. The burners are close together and who's stupid idea was it to put a large burner in back too close to the control panel to fit a decent sized pan on it...GAH!

I'm going to be moving into a new place with an electric stove that has the flat cover/cooking surface over the burners and the burners are not exposed. I've never had a range like this and I was wondering if there are pro's/con's to this style when compared to a range where the coil burners are exposed. I'm sorry, I don't know the brand/model. I guess I'm wondering if performance is better/worse than a range where the coils are exposed which is what I'm used to. What can I expect with a range like this? Thanks in advance for your comments.

Yes, this is a non-profit event that disperses the proceeds to the organizations based on volunteer time contributed to all events surrounding and including the festival...the golf tournament, the 5k run, etc. Glad people are enjoying the pics. There was a lot I didn't take pictures of mostly because I've been going for so long that I just picked and chose the most obvious things to shoot. I love going probably for the same reason I love baseball. I can go and relax, listen to music, eat my fill and have a nice day at my own pace. After all these years of going, I still haven't learned how to braid garlic. I guess I'm a creature of habit. Numbers, shmumbers...they don't mean anything to me. My wife and I go on Friday and except for this past visit we go again sunday morning to eat before heading back home. So we alone account for 4 in attendance. I know there are many people that go for lunch and leave. People come and go all day long. Maybe it's because I go on the slow/work day that makes me not care about the counts. It just doesn't matter as there are ways to avoid the crowds. Besides, it's a festival for pete's sake, not a winter's day at the beach. You're going to have crowds. Fridays and mornings, the crowds are less that other times. It can definately be hot. I've seen it so hot that we had to leave around 1:00 because it was so unbearable. Dispite the hot weather up and down the state, Friday was rather pleasant. It was warm but the breeze was what helped things out.