foodie52

Well hey! All's well that ends well, as some famous person once said!!! (Just a suggestion, but maybe you should consider using those goofy emoticons - is that word even in the dictionary??) when you post. Just kidding......( no emotiocon necessary.....)

It's disgusting.

I'm sorry...

PEEPS! PEEP! PEEPS! It's almost Peeps time!!! Where are y'all???? Let's talk about PEEPS!!!

Wow: the Chronicle and Statesman actually agree on something! The food at Juan in a Million is really good. Today's Statesman said that the breakfast tacos here are the best in town.

I would do lots of mini rolls, chutneys and mustards and mayo so that people can make little sandwiches with the ham. A big salad: just wash and chop everything beforehand. Bottled dressing. Assemble at the last minute. Crudite tray if you want: baby tomatoes, carrots, etc. with some sort of dip, if you don't want the salad. Rice salad. Cook the rice the day before. Make a big bowl of diced bells, celery, spices, raisins, etc. Toss the rice and mixture at the last moment, or a couple hours before.

We sell packages of Zabar's crackers. Weight: around 5 oz. Price: $6.99. I kid you not. And the stuff has got to be their stale bread turned into crackers. People are so gullible.... On the other hand, you have to give them credit for coming up with this. And forgive me if I'm wrong about the bread thing. But it just seems so obvious to me. We don't sell a whole lot of these....

Didn't say I hate chipotles, just that I'm tired of them. I can't think of any food I hate. Food is a blessing and, unfortunately also a privilege in some parts of the world. Yes, I work at Central Market. I've been told that Berkeley Bowl is like CM but on a smaller scale. And our customer service is better.

I've been married a long, long time. The first meal I ever cooked for my boyfriend, now husband was liver and onions! We met in Edinburgh and I was on a poor student budget. There was a butcher shop downstairs from my flat. The butcher ( who looked like a pirate, I remember ) sold me 1/2 pound of liver, as opposed to the usual 1/4 lb that I usually bought. He leared at me suggestively and waggled his eyebrows! Turns out he was right! My boyfriend loved the liver and onions and the rest is history! What did you cook for your husband/wife/ partner, the first time you cooked for him/her?

I think it's just the prevalence, and the fact that I work in a grocery store. Here is what we have.... Raspberry Chipotle Sauce Chipotle Ranch Dressing Chipotle Aioli Chipotle Oil Chipotle Salsas ( lots of them ) Chipotle Hot Sauce Chipotle Steak Sauce Chocolate Chipotle Cookies I'm sure there's more. With all the cool peppers in the world, I'd like to see more of a selection. There are a few ancho salsas, of course. Habanero stuff. Oh: by the way, if you haven't tried Austin Slow Burn Rosemary Habanero Jelly, you are missing out on one of the best things you could ever put in your mouth! And it's only $3.29 at CM. Try it over cream cheese, or on pork tenderloin...

So many products are flavored with chipotles. I'm pretty tired of that flavor. It got me to thinking about the wonderful peppers, fresh and dried, that we have here. What are your favorites? How do you use them? I know that some chefs are crazy about guajillos right now. Anyone make their own blends?

Here in the States, we have a number of cooking schools. I'm not talking about Cordon Bleu courses: rather, schools that have evening and weekend classes of about 2 1/2 hours on wide varieties of subjects, taught by cookbook authors or local restaurant chefs. Students get to either observe and sample, or do hands-on with the chef-instructor. Prices range between $30 and $60 US dollars per class. Do you have anything like this ?

Ahhhh, but Madame: did it taste YOU!!!!

Cold Comfort food? HA! Women may not want that, but sometimes that's all we can get! Hmmm..... Reminds me, have any of you seen the movie, Cold Comfort Farm? It's a favorite of mine. But I digress.... Toast with butter and honey. Or with butter and marmite. And the toast has to be warm. That hot and cold theory sounds too goofy to be true.

Migas with crispy bits of corn tortilla, lovely little brunoise of fresh jalapeno and runny cheese coursing through it all! Accompanying that: fresh, hot flour tortillas and perfectly cooked refried pinto beans. A fresh pico de gallo alongside. Washed down with champage and a splash of oj. Or a mango margarita....

When things get tough in the kitchen, the only saint I ever pray to is.... St. Julia (Child, of course!)

That's really funny!!!

Their website reminds me almost of a Victoria's Secret ad!

Just be gracious about it. The problem I have is with the word "complain". Don't complain. Just point out what isn't pleasing about the dish and ask politely if it can be fixed. Are they gonna say no? Smile and don't be accusing about it. Life isn't perfect. So you got a bum dish: it's not the end of the world! If the kitchen will fix it, fine. If not, then leave. On the other hand, inadequate service bugs me. If it's really bad, let the maitre d' know when you leave....and don't leave the goofball a tip unless it's obviously a scheduling issue and not his/her fault. Phew: this all makes going out to eat SO not worth it!!!

Can you tell us more about this oil?

I wonder why they didn't just leave? Unless it was a game for them...go to a new place, fuss about it because you've got nothing else to talk about. I bet they moan at home about everything on TV, the newpaper boy, trash pickup, shopkeepers. Probably don't have any friends, either.

DANG!!! Texas men are so gosh darn sexy when they're cooking up a storm! I love it here! Wouldn't live anywhere else.

Don't get too fond of your cheesecake recipe. She'll probably change her mind again.

I think the ingredient is going to be shark.

I'll never substitute carob for chocolate eat unwashed produce eat chicken in a restaurant use bouillon cubes