Jaymes

First thing I want to reiterate is that I'm not saying I am personally opposed to, or in favor of, any changes in the tipping system. Honestly, I don't really care. Neither I nor any of my family is currently working as a server although, in the past, we all have. And I'm a generous tipper, so if the initial cost of the restaurant food goes up, that won't affect me. But the bottom line for me is that I believe it's up to the servers themselves to make that determination. And not up to me to decide, no matter how compassionate and wonderful and moral and caring and empathetic and sensitive a person I believe myself to be. But, like many of us, I do have an opinion. And I find these posts that seem to be insulting the general dining public (including me) as being too greedy and selfish to want servers to earn a living wage slightly offensive. So to you I say that I guess I have more faith in the innate compassion of most human beings than you do. There have been a great many instances throughout history whereby some exploited, downtrodden, dire, desperate group have made their plight known and others rally to the cause to fix things, and things do get better. It's not hard to find lots of examples throughout the world, including in the US. I still insist that if the servers were really so miserable as you seem to think with the current situation, and if they were out on the sidewalks striking because those greedy, selfish, customers and greedy, selfish, wealthy restaurant owners refused to do anything to help the poor victimized impoverished and exploited servers, the public would indeed rally 'round and do something, and things would change. But they're not. They're not out on the sidewalks in front of the restaurants. They're not writing opinion letters to all the news outlets. And just saying, "Oh they can't; they're afraid they'll be fired!" isn't a good reason. That's always been the case with exploited workers demonstrating and striking to get publicity in order to make their situation known. That's always how it goes. That's always the risk. But, when their plight is dire enough, they take it. So, if their situation is so unfair, why aren't they out in front of restaurants carrying signs and demanding change? I repeat that, although some servers probably don't like the current system, a great many more do like the current system just fine. And that if they didn't, they would be mounting some sort of huge revolt, and that we would all know about it, and that the general public would support a change. You indicate that you don't believe that. You seem to believe that only you are thoughtful, rational, sympathetic and compassionate enough to support a change - in comparison, of course, with the majority of the restaurant-going populace that are just a bunch of jerks. I found this article really interesting. The restaurant owner is considering going to a higher wage for FOH, but NOT because he thinks they're not earning enough. His rationale is exactly the opposite. He says they make too much in comparison to the BOH, and he's planning on taking some of the FOH money away from them and giving it to the BOH. This really flies in the face of those that believe the situation is the other way around. Excerpt from article: "Then we have another problem, which is that when a server is getting $10.50 or $11 an hour, plus they’re pulling down between $150 and $300 a night in tips, it’s pretty hard to look a cook in the eye and say we cant afford to pay you $15 or $16 an hour. But of course if we make wages equitable between front and back of house, we will go out of business in a matter of months or weeks. It’s just…we can’t do it. It’s not possible. So everybody’s looking for a solution." And this: "But yeah, it’s a crisis morally. I started out as a line cook. I was a line cook for two decades on and off. You would make $8, $10, $12 an hour. You’d work 10 hours and you’d make $80, $90, $100. And meanwhile the serving staff would walk away with 200 bucks. They were sniffing cocaine and fucking the waitresses and eating steak. We were drinking Budweiser and smoking dirt weed. And that was just the way it was. In those days, you could rent an apartment and you could live on being a cook almost anywhere you were. Unfortunately, that’s not true anymore." Article: http://www.playboy.com/articles/pok-poks-tipping-experiment-didnt-work-and-chef-andy-ricker-blames-l-a So it turns out that it's the poor cooks on salary that we all really need to worry about. Again, I repeat, I'm not taking a personal stance for or against the changes. But I don't like being told that, if I'm not manning the barricades for a "livable wage" for the poor exploited servers, it's because I'm a selfish, greedy, soulless, uncompassionate, unmitigated asshole. Or because I'm simply too stupid to really understand the situation. .

Well, yes, it is sweeter than "regular." I don't know what brand you bought and maybe it's sweeter than the brands I buy, but perhaps my family and I just like it sweeter than you do. Sorry. But, hey, next time you'll know, and your kraut & chops meal looks terrific, so not complete waste, right?

I'll definitely have to do that, because this entire concept is completely new to me. My huevos rancheros start with a crispy corn tortilla, topped with some beans (either pot beans or refried), a freshly-fried egg, a ladle of salsa, and maybe a sprinkle of cheese. Whole thing never takes me more than five minutes. The runny egg yolk is pretty important. As is the crispy tortilla. Have no idea how one could do either of those things in a slow cooker. I am going to have to see what Oprah has to say about it. Never really thought of her as a Mexican cook, but, you never know. I'm sure curious.

Thanks for reminding me that I can look around and buy some at a bargain whenever I see them, at camping and hardware stores. And probably other retailers as well. Seems obvious when you think about it. But I hadn't.

Not sure what sort of sauerkraut you buy, but I usually get "Bavarian Style." Already has the caraway seeds, and a hint of sweetness. Love the stuff. Many brands, but I think they're all good, especially when I'm pressed for time.

I see your pot isn't right in the flame. I'll admit one reason I wanted to cook with the flame is aesthetic. I like the black sooty smoky char look on the bottoms of clay cookery - the look that clearly indicates you use it for the purpose for which it was intended. I wonder if I'm going to be able to sit my pot right on my brand new burner, or if I'll have to use some sort of heat diffuser anyway. Anybody know? If so, maybe I'll just go ahead and use the electric stove and simmerpat. And rub the bottom with ashes. Kind of like distressing a brand new chifforobe. Cheating, I know, but if it looks good...

...and a couple of new potatoes... Oh, wait. Carbs. But, hey...

Well, there are different types of rib dishes, many of which don't require "finishing off." Perhaps short ribs cooked some sort of hot-pot or Asian style. And I'm a big fan of ribs & Bavarian sauerkraut - although it's true that not everyone likes the aroma of sauerkraut cooking as much as I do. But you could just go with German red cabbage - not quite so pungent.

I've also ordered a couple of those simmermats that someone recommended. Going to cover all bases. And I really want to thank each of you that took time to respond to help me out. I've really learned a lot, and I mean a lot. I think this little butane burner is going to work just fine for me and, if I decide 'better safe than sorry' regarding using it indoors to simmer those beans for five or six hours, I'll still have it when the next hurricane blows through. All in all, a nice thing to have. For those of you that suggested a larger propane tank, believe me, that would be my first choice if I felt it were an option at all. I've always had one of those when we lived somewhere without gas in the house and I really do miss it. But, as I say, I live in a small apartment (650sf) with a very small balcony (40sf) by myself (so cooking for only one) in an old folks' home Active Senior Retirement Resort and a larger propane tank is just not workable. But thanks again for all your suggestions. Been kinda fun, I think.

Yes, that does look pretty wonderful, but my circumstance is that I live in a small apartment with a small balcony. Not sure that larger appliance would work for me. Also, there are plenty of folks that will tell you that, at this late date, I don't need to worry about becoming "batshit crazy." That train left Nutsville Station long ago. And I was in the club car. ________________

This is what I ordered. 8oz. You talk about larger ones, but the burner I ordered is very small. Wouldn't it be tricky to try to hook up larger canisters? Those beans will take several hours to cook, simmering on low. From what I'm reading here, I probably should plan on having at the ready two of these smaller canisters per pot of beans. And probably should go ahead and order more now. Right?

That's a great idea. Why didn't I think of that? Thanks!! I'll start looking immediately and, when I find something workable, send you the paperwork so you can go ahead and qualify for the loan. Naturally, I won't take advantage. I'll find something small that won't impact your budget too much. And of course it'll have a nice guest room, so you'll get something out of it, too.

I think that's exactly like the one I ordered. I'm really happy about the whole thing. And looking forward to getting some char on my pot and Rancho Gordo beans in my tummy.

Thanks. Okay, so now I'm excited again! And thanks for that four-hour estimate. Of course I understand that it depends entirely upon how high the flame is, but I had no idea whatsoever what to expect. I will keep those beans simmering on a vey low fire. At least now I have some frame of reference. And it definitely appears that if I'm careful, I should have no problems simmering those beans right here in my little bachelorette kitchen.

Boy. Lots more to this than I realized. All for one bean pot. Muchas problemas. Although it is pretty fabulous. Maybe I'll just stick a few flowers in it and admire it from afar.

I ordered a dozen of those canisters. Do you have a ballpark estimate as to about how many I'll go through for several hours' worth of cooking on low?

Also thinking I could just set it on that glass cooktop and turn on the ventilation fan in the hood directly overhead. The model I chose had great reviews and is even popular enough that it's "Prime," so will be here Wednesday. I definitely will report back. Going to make a pot of Rancho Gordo beans in my new olla 'toot sweet' (play on words, get it?).

I did read the reviews on that particular one I bought and they indicated I could use it indoors. However you're probably right and better safe than sorry. It's small enough that I think I'll be able to use it on my balcony for quite a while before anyone says anything. Not like firing up a big offset Yoder.

And, speaking of Grayson and corn, and remembering Padma's admonition that, "if you put a spoon into your mouth don't put it into my food," did anyone else notice Grayson stirring that corn with a big wooden spoon that she put into her mouth several times and with which she then continued stirring? Eeew.

Is this the place to mention that for those in search of good chocolate, you might peruse ranchogordo.com? Short on folksy beards, but long on integrity. http://www.laweekly.com/restaurants/best-mexican-chocolate-rancho-gordos-stoneground-cacao-2381007

This is really working out. Can't believe the thought never occurred to me before. Of course, when I had a gas stove, no need. This is a fairly recent thing. But I've also got a beautiful clay comal that I haven't been able to use. Can't thank you enough.

Ha. Look at me. Just ordered this. And I'm pretty excited about it. Not only for cooking in my clay pottery, but also should come in handy the next time a hurricane blows through and we don't have electricity for a week or so. Thanks again!

Although I must admit that the term "relatively safe" isn't completely reassuring, I do like that idea, and will definitely research. I hadn't even considered it before. So thanks.

A Christmas tamalada - one of my favorite things on the planet. I thought about mentioning tamales right after reading the initial post. They're a pretty indispensable part of the holiday for lots of folks, including us. But it's definitely cultural and regional. Could be a fun conversation starter but, if they're not accustomed to it, folks might just think it's weird.

I now find myself to be the lucky owner of a brand new Mixteca Clay Olla Bean Pot from Rancho Gordo: http://www.ranchogordo.com/collections/other-food-items/products/110-mixteca-pot I've cooked in clay ollas before, but always on a gas burner. Now, I'm in an apartment with one of those glass-top ranges. I hate the thing, of course, but not much I can do about it. In previous houses where I've had to put up with electric stoves, I just bought an outdoor gas grill with a burner attached, but that's not workable here. No yard, just a small balcony, no bbq equipment allowed. So I'm wondering if anyone has experience with any of the several heat diffusers on the market. How would they work with long cooking in clay. This olla is a thing of considerable beauty, obviously hand-rubbed with stones by someone to create the smooth exterior surface, and I don't want to do anything to risk damaging it. Suggestions?