Luckylies

get a proof box to hold some food. you'd be surprised at how hot those suckers can get with a bunch of sternos in them. saved my ass on tgiving...

First off ripen them to black, the cook them in oil on meduim heat or medium low heat, only turning once (about 4 mins. a side) until they are deep carmelized brown and very sweet. about 1/4 cup veg. oil in a medium pan is usually what I use. If you go slow, and the plantains are very ripe they will be sweet and tender and not starchy at all. this is my favorite way as well.

I strain mine and use a roux when I have a lot of sauce and no reductio time. otherwise I reduce. It's never overly flavored, as I careful ith the salt and wine for reduction sauces.

Poinsettias?! The Christmas plant? Or is that a name of some fizzy, wine-drenched dish? ← champagne and cranberry juice.. I think.

just kidding

send them to me!!!!!!!!! the sweet ones I'd marinate fruit in for fruitcake. All the rest would become- marinades, vinegars, splashes here and there, hostess gifts to frenemies, tips, sangria, bases for salad dressings.. as the liquid in the smoker (mixed with water obvs.) shampoo..

what are you on? where do I get some?

pronounced ke-chup manaisse, right? always confusing... this is reminds me of the beginning of the end of this thread...oy I have no idea why my quotes are funny...sorry guys.

please advise on the decorating technique.

le miu's got the freshness and really good uni. just no style, it's worth looking into.

fugu? you ate FUGU at bonds st? that didn't seem a little strange to you?

no, no silly, what they use for hare transplants.

by the way...WELCOME TO EGULLET!!!!!!!!!!! surprise gift...I want your friends...

this is a good start. clickeroo also try looking up sea urchin too...

I've seen it on vinegar and soy sauce bottles.

k mart. martha makes them now.

yeah, stupid lazy americans.

EMERGENCY!!!!!!!!!!!!! HOW DO I WRAP THIS THING!!!!!!!!!! I have some black cakes and some round tins...should I wrap the cakes in muslin and then....something? and then place them in the tin?? I'm just not sure how the inside of the tin arangement should work out. Also, do these things get frosted or anything? Should I make a hard sauce to give with it? Help please...today is one of my last days to get these things finished! I then thought I'd tie the tins with bows... I also have some rectangular ones that don't fit into tins any suggestions for those would be great too..

OK, someone has to admit it...I am fairly fastidious and never order anything messy in a restaurant. I hate getting my hands (and yes, my nails) dirty. That's not to say I would order a "just a salad" - it's the mess factor. I can't do it. Is that girly, or just OCD? ← eh, we all behave differently in publice, weather or not we readily admit it. I may overorder and overtip just to prove another point...I'm sure there's sume nerosis and insecurity involved but...whatevs...not my biggest flaw..so..I'm overlooking it! nonetheless there is a HUGE population of women who undereat in public, as a matter of fact it's practically standard amongst the young crowd these days (not just my idiot friends) Perhaps I'm just not aware of normal ordering patters and I see all these women as starved and repressed...and to them I'm a big hippo with no self control!

drunk posting?

ho wthick is the gel, like hair gel or like vaseline?

I prefer my young people panting.

? was it pre-grated? as far as I can remember the parm from citarella is wrapped in cellophane.... huh... we'll at least this one you can chip off and continue to eat!

It just depends on where you live. While I tip upwards of 20 percent this is certainly a cosmopolitan affectation. Were I in another part of the country I might reconsider my tipping practices and scale them down in order to fit the custom. But 18-20% is now the new black.

sometimes it's hard! these guys usually have big knives!