Jaymes

Treating customers like they are nothing to you but a billfold is shortsighted in any business. I'd bet everything in MY billfold that StellaB & her sisters won't be going back there. Furthermore, as they say in the business world (regarding customer service), "If you make someone happy, they'll tell a few of their friends. If you make them unhappy, they'll tell the world."

Thanks for that tip. I have a friend who loves Osso Bucco, so I am recommending it to her and we'll go for sure. Went to both Saba and Bahama Breeze tonight on a "Mojita fact-finding mission." Both places had pretty good Mojitos... Bahama Breeze's were a little sweeter, which I didn't necessarily like, but much more minty, which I did like. Bahama Breeze used crushed ice and that was much better than the cubes at Saba's. So there you go. As far as the food...we had appetizers each place. There was a sauteed jerk shrimp thing at Bahama Breeze (can't remember exactly what they called it)....kind of a Caribbean scampi, served with what they said was "Cuban bread" (who knows?) to dip into the sauce. All of that was very good....shrimp and sauce were flavorful, bread was heavy with good texture, and very tasty. I had been told the food at BB wasn't much good, so was pleasantly surprised with that one dish. Also, we were served a plate of platanos that had been sliced lengthwise, very thinly (probably with a mandolin) and deepfried. Had a texture similar to a potato chip, but of course, long and curvy. They were very good and we all enjoyed them. At Saba we had the Tempura Tuna....a somewhat sushi-type dish. It was excellent. Then we had the Chicken Satay. The server said it was her favorite. I suspect she has not had much real satay or Saba's version could not possibly have been a favorite. Real satay in Indonesia is very spicy. This was so bland, I couldn't even finish it. The chicken had no flavor, the peanut sauce had no bite. So I had no more bites, either. We finished with the Bread Pudding. It was absolutely orgasmic. Totally made up for the satay. We're going to Satay Restaurant sometime soon. Not the best I've ever had, but much better than Saba's. And, of course, now I won't be happy until I've had some real satay. Golly.... Thanks a LOT, Saba!

Rachel...you are so right! That is my absolute biggest pet peeve. We've got a Katz's Deli here in Austin and they're so proud of their Reubens... but first they ask you if you want pastrami or corned beef, and THEN they pile it so high with corned beef that they could not POSSIBLY grill it. So, I always get a doggie bag and take half of the corned beef home so I can make my own darned sandwich.

There you go. "Tins", or "cans" if you will. What's so "British heritage" about that? I did not mean to imply that the propensity to open metal containers of processed food for one's meals is British in origin. First of all, I don't believe that's the case and, secondly, even if I did, I certainly wouldn't have said so here. As a matter of fact, every time I've been to England, I've enjoyed what I believed to be pretty good fare. I was always on a trip wherein we were tightly herded from place to place, however, so didn't have time to wander far afield. My point (obviously very poorly and ambiguously written, now that I read it myself) was much simpler: that while in Belize, it was my observation that the natives, when referring to the metal containers in question, most often called them "tins" rather than "cans." And that "tins" is, in my experience, a term more often used by Brits than Americans.

belize offers a sufficiently disgusting version of this dish. Thanks for backing me up, Tommy. I knew I could count on The Tomster.

Boy, I probably shouldn't say this... should take a cue from P-56 and keep my trap shut, or keyboard inactive, but here goes anyway.... I've been to a lot of countries and the only one where I really thought the food was pretty bad is Belize and I've been there many times. For some reason, it seems to me, they are big on opening "tins" (British heritage you remember) of this and that. The first time I went, I was really looking forward to it...imagining in my mind, flavors of Mexco...the Yucatán, Caribbean...all of it. There are some good fruits, some seafood...a particularly good lobster dinner in San Pedro one night... but outside of the big resorts, expensive exclusive hotels, and tourist restaurants... pretty bleak pickings, I thought. Just the opposite of most locales where one tries to avoid the "touristy" areas.

Peach Sangria....made with, most notably, fresh peaches, white wine and peach schnapps.

Yeah...as I said....leaning over the sink while the juice drips down your arms.

(But on excellent homemade Squishy Bread, as it is called.) My grandmother called it "cotton bread" as in, "Y'all don't want that ole' cotton bread, do you? It'll stick your insides together."

Dear Phaelon56, I am new here as well, and so my insights are obviously not as valuable as those of longtime members, but I offer them to you anyway. eGullet is, like every other group of humans, a community. And, like all communities we have our stereotypical residents. Tommy is the harmless curmudgeon that sits on his front porch ordering neighborhood children off of his lawn. You may not grow to love him, as do I, as do we all, but please don't let him run you off. Please continue to post your opinions regarding cooking, food, etc. And, if you cannot love Tommy (bless his heart), just ignore him. You will probably come to find that although his style can be unfortunate, he has a great deal to offer.

Okey doke, fellows. Huevos Rancheros just means "eggs ranch style" and is one of the most popular way of preparing eggs in those areas of the Americas that are influenced by Mexican/Latin cuisine. The thing is, most Mexicans find a couple of fried eggs thrown on their plate to be way too bland for their liking. So, this is generally how fried eggs are served. It consists of however many eggs you want, cooked however you want (usually fried or poached), except I've never seen them scrambled because part of the deal is that you want the yolks runny. This egg(s) is/are served on a tortilla, flour or corn to your liking, that has been cooked briefly on a grill or skillet. Then, just as though you were ordering an omlette, you get to choose whatever other ingredients you like...refried beans smeared on the cooked tortilla, chorizo, shredded cheese on top....and then served with some sort of a sauce, generally tomato-based, but not necessarily....pico de gallo, salsa cruda, salsa tomatilla, ranchero sauce, etc. And sour cream, if you want that. When you order Huevos Rancheros, just ask, "What do you normally put on them?" just as you likely would had you requested a Western Omlette or, for that matter, any other kind. The problem with trying to figure out what is "supposed" to be on Huevos Rancheros is that nothing is "supposed" to be on them except for the "huevos" mentioned. So, it's kind of like asking someone "what is supposed to be in an omlette?" You'll get thousands of responses, because the real answer is, "anything you like."

Mojitos también (in fact, girlfriends going for a Mojito crawl tomorrow), and also really really like Lemonade with Amaretto; iced coffee; root beer floats.

Lots of people have mentioned soda pops from their youth, as well as the "who makes the best Coke" debate. There is a store in Dallas that sells many of these nostalgic drinks, like Cheerwine, Moxie, Sun Drops, Big Red, birch beer, Orange Crush, etc. Also, they import Coke from Holland where, they say, the drink is still made with the formula most closely matching the original (without the cocaine). And, there are drinks from Japan and other countries as well. You can accesss their website at www.ifsandsbutts.com.

Somehow I doubt my chicken curry would impress you, Suvir but it dazzles my friends! Years ago, I lived in Hong Kong. My roommate was a Brit. She, apparently, had been raised in a home with an Indian cook, I think partially in India and partially in London. This was the cook's recipe. But, again, Suvir, I don't think it would impress an expert such as yourself. It's pretty typical....... I just start off by stewing a nice big fat chicken, then debone, and add the usual stuff... I guess the only things I add that I don't see in most written recipes I've found in cookbooks are carrots & coconut milk (I do see them both sometimes, but not often) and plum sauce, which I don't see often in other recipes. I just use regular store-bought curry powder but do try to get it really fresh. I also add 100% New Mexico red chile powder, which gives it a pretty good zip. I think it's really good, and it always makes a big splash when I do it up right with all the condiments. I am sure there are better, and more exotic, curry recipes, but I like this one really well, and am pretty happy with it. It never fails me, fills my "curry" craving, and pleases my guests. For condiments, I have apple salad with yogurt and mint, and all of the rest of the typical stuff, but am always looking for new ideas. Thanks very much Sandra. I really was not aware of lime pickles, but will not do curry again without them! Suvir...what do you serve with your curries?

Preferably eaten while standing over the sink, the juices dripping down your arms to your elbows.

I was going to make a chocolate milkshake. I figured I could use one of the beaters in my handheld mixer. So, I got a big class, filled it with ice cream, cocoa powder, sugar, and milk. Then, I jammed the one beater down into the ice cream real good, and turned the mixer on. One doesn't hold a mixing bowl, does one, so I didn't hold the glass. The beater, stuck firmly in the glass, immediately began spinning around, glass and all, with the speed of lightening, flinging cold would-be chocolate milkshake ingredients everywhere. I was so startled (since much of it went into my face) that I didn't think to turn the thing off until not only I, but the entire kitchen, floor, walls, ceiling, tables, chairs, EVERY THING was covered with the mess. PS - To the "hot chile" people.... don't ever change baby's diapers after handling chiles, either. The poor kid will scream for a week.

Sir/Madam: You are mistaken. I have no desire to "attack" you. Where you are concerned, if I have any desire at all, it is minimal, and that would be to disuade you from utilizing in such a negative fashion whatever "talent" you say you possess. If we all here assume, as we should, that everyone has something positive to contribute (such as the potato salad recipe you mentioned in that thread, and for which I have been watching), I would hope that you would begin to contribute that, rather than the most unhappy, unfortunate, demeaning and personal of attacks. For example, to say, as does Bourdain, that he prefers something else (in his case Calvados), is not the same as referring to someone's enjoyment of a thing as "juvenile." (Although, frankly, I find "juvenile" to be in the same spirit as "youthful" and a condition to which I constantly aspire. So, had you said that of me, I would have considered it to be the highest of compliments.) Rather than denegrating someone else, you are clearly smart enough to be capable of mentioning something you DO enjoy. That adds to the discourse, and would help you to look like the genius you think you are, rather than the ass people suspect you might be. The reason I requested that Bourdain respond to your initial query regarding his opinion of Creme de Menthe and Basil Liqueur was not because I thought they would be his dearest fondness. They are not my very favorites either (although I do recall the first half of a pleasant evening downing Stingers in a hotel bar in Medellín; the last half of the evening escapes me). Rather than assuming Bourdain would sing the praises of these two liqueurs, I felt certain the question would enlist the kind of positive response that indeed it did ("I prefer something else"). I was in hopes that you would notice the difference between his reponse and yours, which was to simply insult, rather than to offer an alternative. I have just arrived at eGullet and certainly cannot express an opinion on behalf of its owners, founders, long-time members. But as for me, I am still in hopes that you will relax, sit back, and think of wonderful and positive thoughts and suggestions to contribute to this site. You might find it a very enjoyable place to be. And post that potato salad recipe you promised.

Thanks for this unusual Tunisian recipe. I wanted to tell you that I made it for Father's Day. One of my guests is allergic to mayonnaise (or, more probably he just doesn't like it...I've never been able to drag the truth out of him), so I just came to my handy computer, dialed you up, and prepared yours. I really appreciate your input. And, the salad was outstanding. Folks like you who are willing to contribute their time and talent in such a positive way are what make life on this sad old planet worth living. AND folks like you who are willing to post their recipes, tips, and "cooking secrets" here on this forum are what makes eGullet worth coming back to....time and time again. Thanks.

Chocolate milk Peanut butter and apples Saltine cracker, spread with peanut butter, topped with slice of good tomato & little more salt

Martha Stewart does (said in sing-song voice) She grows Meyer's Lemons in big pots on wheels, and hauls them inside when the weather turns cold. So, here's what I'd suggest.... Because that sounds like way too much work, go chummy up Martha. Oh, wait....that sounds like too much work as well. (Actually, it does freeze in Austin, so my lemon tree is also in a big pot. I don't really have a place to haul it in during the winter, and we don't get more than a few hard freezes a year, so when one is predicted, I hang a "trouble light" in it, and then cover it with an old blanket.)

Well, I am no expert, but I have had Limoncello in Italy, including Capri, and I've tried to do some reading on it. I have read that Meyer's Lemons work just fine. But, who knows...without a taste test, can't say for sure. My tree is a Meyers, and when they ripen, I'll give it a try. One article that I read said to be certain if you make it with "store bought" lemons that they have no pesticides or other impurities on the peel. So, I'm waiting for mine because I know what they've been subjected to... just a little Texas rain.

I love Limoncello. I made some last summer and I have some in my freezer for those hot nights. It's so good. My recipe is from a apron (from Italy that I received last year) I used recipe below , since I didn't understand the italian/english directions. I also make a wonderful cherry brandy..and I 'm working on a strawberry liquor. Just give me some vodka and some fruit. From Allrecipes, Limoncello Submitted by: Michele O'Sullivan Truly worth the time required to create this distinguished ice cold refreshing drink. Servings: 34 Ingredients: 10 lemon 1 liter vodka 3 cups white sugar 4 cups water Directions: 1. Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature. 2. After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature. 3. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature. 4. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses. --------------------------- Recipe in Bon Appetit is similar: Steep the peel (yellow part only) of two pounds of lemons in four cups 100-proof vodka in a large bowl for one week at room temperature. Stir three cups sugar and 3 cups water in large saucepan over med heat until sugar dissolves; cool. Add to vodka mixture and stir. Strain the liquid into bottles; seal and chill for one month. Pour into small glasses and enjoy. I plan to try it as soon as the lemons ripen on my tree. In Alaska, we made what we called "Northern Comfort" (cranberry liqueur). It was made from "highbush cranberries" which elsewhere appear to be called lingonberries, and Everclear. Boy, was it good. Wonder how Everclear would work in Limoncello instead of the vodka.

Texas Hill Country has fabulous peaches. Some of the best I've ever tasted. But they're not well-known outside of the local area. For one thing, they are all gobbled up like candy right here. And, there's a rather limited crop and they don't ship well. Too much sugar. They just rot before they get very far away. (Like some other Texans I've known, I might add.)

One of my favorite dinner party dishes is a wonderful, robust chicken curry. I like to display an array of condiments. It's really fun and rather impressive to go along the line, picking a little of this and choosing a little of that. What condiments do you usually offer?

Durkee's Special Sauce....kinda sweet, kinda hot, kinda mayonaisey, kinda mustardy, kinda horseradishy, kinda yellowy... Comes in conical shaped jar...turquoise lid, turquoise and yellow label. I'm telling y'all...no southern cook is EVER without it. I don't know for sure, but strongly suspect it is where the Durkee's brand got its start... long before the fried onions, etc.