PurpleDingo99

I think i have most of these beat with what i did last thursday. my family decided about a week in advance to all come over just because. I volunteered to cook- i hadnt cooked for more than 4 or 5 people before and about 9 were coming. I decided it would be easy to do chinese because i could do a whole pile of food just by switching out woks. I decided to do a soup, two deserts, and four stir-fry dishes. So, i put about four cups of oil on early (because i needed to deep fry three seperate things) and went to preparing vegetables and sauces. I was starting to get low on time- about 35 minutes left and nothing actually cooked yet. So, im scrambling around and lift the oil lid. My racing mind says "oh, its not even boiling yet." I bet you can see where this is going. So I lift the lid a few minutes later and the surface immediately spawns a blue ring of flame. I rush back to my mom's office. "hey mom!" "what?" she asks nonchalauntly while playing solitare "the oil!" "what, did you burn the house down?" (somewhat joking, somewhat zoned out) "...I hope not!" she did a double take and ran past me into the kitchen. I was using a foot tall pot and the microwave was perhaps only 20" off the range. We run out and we both freak out as the flames have just about bridged the gap. Seeing a bag of flour, my mom dumps some in (thinking of electrical fire) and the flame quickly bridges the gap. So, she grabs the hotpads and drops it in the sink. I go up to the cupboard and grab the fire extinguisher that weve never used. Meanwhile, my mom asks where the flour is. I gesture over to the bag with the burning rim. before i could spray the flames, she grabs the bag and dumps the whole damn thing on the pot. Have you ever seen a mushroom cloud inside? i would say it mushroomed about 20 feet for 3 to 5 seconds. We were both about to call 911, but the flames subsided and nothing was caught on fire (somehow...) The sinkhead was somewhat melted, the shutters, wallpaper, ceiling, and cabinets were burnt. Even the microwave was somewhat melted. The fan grill was warped and fell out and now the fan is unusable. My mom just said "What are you standing around for? Everyone will be here in a half hour- get cooking!" 'Allez cusine' echoed in my head and i cooked four dishes, the soup, and one desert in nothing flat (i got another pot of oil up for frying, but didnt have enough heat/oil to fry the apple springrolls without wrecking them, so i gave up on those.) In my altered state, i ended up switching a couple meats and such inadvertantly. nonetheless, it still turned out great. Hell, i almost didnt get any soup because it all went so fast. although 9 were expected, about 13 showed up (thanks alot. ) The first person to show up was my uncle, who is certified for food safety. He immediately asks "why didnt you just put the lid on?" My mother and i slowly look at eachother and then at the counter, where the lid had been laying the whole time.

Holy crap. I didnt expect that big of a responce! Manresa just sounds too good to pass up. Its that kind of knowledge that brought me here in the first place. by the way, my birthday is December 22nd. Unfortunately, the tasting menu will be missing something for me, cause ill only be 17. its awefully hard to become a conasuir of something illegal. Ludja- its funny you should mention Aqua. thats pretty much the classiest place ive eaten at before (although it was when i when i was really young.) My dad used to know the owner before the chef change, but i dont know if he still keeps in touch. Naturally, i dont remember a thing about it.

As part of my birthday gift this year, my parents and I are going into the city for the best dinner I can find- price no problem. I realized a month or so ago that i have never had foie gras, caviar, or even duck, so i decided to change that. Right now, im looking between the critically acclaimed Fifth Floor, and Mina, which ive heard is excellent. Which one should i take them up on (or, is there an even better restaurant that Im overlooking?)

hi- first time poster I do some art on the side, and i have to say those are the most original pieces of serviceware i have ever seen. bravo. Have you considered hanging your peanut butter and jelly (from the food lab thread) from a psuedo-bananna hanger? perhaps a half-inch thick gentle curve from a dome base that would top off in a curl and a clip of some sort that would allow the grapes to be pulled off individually? It would probably be easier to peel the grapes individually than on the vine, so it could be a possibility to create a faux grape stem that would look like a bunch of grapes when the individual grapes are stuck onto the apparatus. There is a good chance that that could save a bunch of production time, athough the effect may not be the same.