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Posts posted by Rebecca263

  1. Can I admit something here to my dear fellow eGulleteers? I can't drink ale, beer, lager, or what ever you want to call it. I just can't! What I do, is, if someone gets one for me, I add some fresh juice to it. Then, it tastes tolerable. But, I find those beverages taste too much like fermented bread for my taste. I am assuming that my deficiency in this area is due to my own parents never drinking the stuff, and most people I was with during my formative drinking years found wine and hard spirits to be much more entertaining.

    I mean, I don't even remember seeing beer during my dating years, and the one man who ever brought me beer, turned out to be the horror story of my life!

    Still, I am game, and do take a sip from time to time, hoping for the epiphany.

  2. Nothing against the conglomerate here, but how Thai is corn syrup?

    And, please, someone, help me get over that psuedo Euro name, Haagen-Dazs? It's always irked me to no end. I've never cared for folks pandering to perceived pretentions and that one takes the crown! If Breyers can afford sugar as opposed to corn syrup, why can't the US$4 a pint Haagen Dazs? Oh, and don't tell me the old chestnut about manufacturing and corn syrup, it doesn't fly, factually.

    edited:ie,ei, it's all the same on a morphine drip!

  3. Wow. :shock: OhMyHolyOats. How did you manage to eat all of that in such a short time? Are you and your lovely g/f bulimic? I'm quite able to binge eat, yet even I feel sick, just imagining the timing and size of these meals! :wacko: The food is just relentless, one course after another, one meal after another. Kudos to you, for managing it all, so far, without any serious problems. I'm noticing that a lot of the dishes seem VERY highly decorated and garnished. Did you feel this way when you were experiencing them?

  4. As usual, our posts reflect our own outlooks on life, don't they? :raz:

    Actually, one really wonderful sushi place (aside from the very high end and fabulous places that DO abide in South Florida, like Shoji) is Matsuri, in Miami. I lived in South Beach, and had a studio in downtown Miami, for many years, and still made regular visits to Matsuri, which is located in a strip mall on Bird Road. It's best to go early, as they fill up with many Japanese who seem to only dine in large groups, Marc Jacobs wearing UM students, and artsy fartsy types, too. The uni is incredible, always good, or it isn't available. They also make wonderful tamago, which to me is a true indication of a good kitchen. Try the specials, too. The chefs have a great repertoire, and always offer unusual things. As I said, a lot of Japanese frequent the place. In fact, we were introduced to the restaurant by a Japanese client, many moons ago. The sushi chefs slice sashimi beautifully, and the presentation is old school, no fat American chunks! Very nostalgic if you're a long time sashimi eater, and very delicious, too! There are a lot of toher great places for sushi in Miami, but this is really my favorite. The bar is small, though. We almost always end up at a small table, and the place is not really quiet, either.

  5. I had a bottle of vodka here in the house for the longest time. I'm not a vodka drinker, per se. However, I discovered an amazing drink. Beef and onion broth, with vodka. I went through the entire bottle in a week, drinking that lovely beverage. I even tried it with a broiled cherry tomato as a garnish (OK, I was alone in the house for too long, I admit it). So cute! But, the tomato did nothing for the drink, either way, really. The drink is delicious. I used 2 ounces of vodka to each mug of broth. I think that it would be really sweet looking with a tiny skewer of broiled beef chunks as a garnish.

    I also tried chicken broth this way. DON'T. It was awful.

    edited: bad spelling!

  6. I adore turbinado sugar. I recently came across a turbinado from the Colombian cooperative CIAMSA, marketed in the states under the name Batey, by a carpet and tile company(World Tile Corp) in Orlando, Florida, of all things! I think it's kind of weird, that the name is Batey, since that's a generic name for the makeshift sort of towns that sugar companies have built for sugar workers to live in. I've actually written the company, asking them about the name. I'll let you know if and when I get an answer, and if I will get to buy and try this brand of sugar! Here is some information on the Batey Relief Alliance, which is mostly aimed at helping the workers in the Dominican Republic.

  7. I have a terrible time whisking by hand. I am just a doofus when it comes to time oriented activities, and it takes me forever to get the first bits emulsified. A cheap blender works wonders! And, remember, if it breaks or curdles, you can beat a new yolk in a clean bowl, and then add the broken mixture to the yolk, bit by bit. My daughter has had to do this a few times, it's easy, and kind of fun to watch the alchemy, too!

  8. Yeah, but, gee, now we have a new place to recommend to the fans of those lacking in "bland friendliness" places, like Joe Beef! Seriously, you should have called the manager over after the first half hour wait. What, was there rum in those cokes, you were so distracted? :raz: Was your wife whispering in your ears, and you forgot the time? :raz: I can't imagine sitting at a table for an hour, with no service, being hungry.

    edited by me to add:

    PS: Name the place, seriously. We eGulleters have a right to know.

  9. That epicurious recipe doesn't sound as rich tasting as it does wierd. I'll wager that whoever thought it up was thinking "Gee, if I use chichi name brand stuff, the plebian folk will just LOVE this stuff!", and no, name dropping does not make food taste better. Your taste buds can't read labels.

    FatGuy has just been posting about some really good and inexpensive vanilla beans he got off of ebaY. Really, if it was all in a name, things would be so much simpler, but life doesn't always work that way. Except when we are talking shoes. Yeah, shoes. The more expensive shoes are, the better. Manolo, Jimmy, Salvatore, those boys are expensive, but worth it. So, if you pack the chocolate with shoes, you should definitely go for the name. But, the chocolate itself, as long as you stay away from Hershey or Nestle, I think you're OK. There is some indefineable flavor to those Mexican kitchen bars, I have to admit; I like the strong cocoa nib flavor to them. Especially with orange peels, and cinnamon!

    Regarding the vanilla, I once went wild with a batch of beans I was given by an admirer. I actually prefer extract for my hot chocolate. Or, flavored sugar.

  10. This sounds like a great idea. BUT- I make the better chocolate with a bar of chocolate, not with cocoa. Can I make a suggestion? A small bag or basket, packed with: a bar of decent chocolate, perhaps Mexican? You know, I don't care what everyone says about the high end chocolates, they're for EATING, not drinking. I use Mexican chocolate from the grocery. I find it to be delicious. Making the chocolate with no milk at all gives a completely different drink, which I, personally, savor. I DO add a touch of cream, sometimes, too. Oh, and, for extreme unctuous richness, NEVER use rice milk or low fat cow milk, although soy milk does a beautiful chocolate. A grater, a wooden spoon, raw sugar, a tiny jar of kosher salt, a good bottle of vanilla extract, a few sticks of cinnamon, some cardamom seeds, orange peel, mint leaves, and a handwritten card, with your recipe for hot chocolate, and some variations. home made marshmallows, or some well chosen kosher or vegan ones, would be a great addition, as well.

    OH, NO, WAIT: EVEN BETTER! Grate some chocolate, then make a mix with the salt and sugar, jar it, and put it in a bag with the aforementioned additions- vanilla, cinnamon, etc., the spoon AND the recipe card. Wow, that would rock!

  11. That just seems so self serving, and really gimmicky. If they truly mean to be no impact, they should move off the grid, entirely. I DO think that this faux caring about the planet is a big trend, though. And, I believe that a lot of these folks really think that they are making a wonderful difference in things. But, mainly, it helps them to maintain their sense of superiority and coolness. Witness the fiberglass 'Eames' chairs! Yeah, that's healthy. Chloe boots, um, not so non impact, dear, even if you did pay for them with Mama's Bingo bucks.

  12. What happened to Black & Decker's SpaceSaver toaster ovens? We had one that died an untimely death, and now have no toaster at all because we couldn't buy a direct replacement and I don't have counter or cabinet space to spare...

    Here 'Ya go! That's just what I found in a quick search of ebaY.

  13. ... And, more to the point, isn't it better to have a few restaurants with personality and passion -- even if it sometimes goes bad -- than to be subject to the bland friendliness that is the hallmark of the modern restaurant trade?...

    There are a couple of restaurants here in DC where the owners/chefs are known to have "personalities." Not surprisingly, their restaurants do, as well, and I am much pleased to have them around, even if I personally had a verbal fisticuffs with one owner (at a previous establishment) and the other chef goes off on bizarre rants with local newspaper columnists and posters on other food boards...

    Firstly, I take great pleasure in being friendly, and EXTREMELY nice, on the job. And, I can guide anyone to that place, while they maintain their own identity, pride AND passion. All they need to bring to the table is a desire to succeed at their passion, and a willingness to work at their passion, I can teach anyone the rest. And it doesn't involve any 'bland friendliness', either. That's a falsity put out by people who are too lazy to do the work involved in learning how to be nice. It doesn't come naturally to many people, we are all chained to our own personal histories, and that brings a lot of ego to the room. And egos are easily bruised. That is what makes for 'verbal fisticuffs'.

    Finally, A) No one on this planet would ever accuse ME of 'bland friendliness', and B) I have QUITE a "personality", like it or not, you can't disagree!

    I maintain that all of that matters not one whit, when you are speaking to a customer. Nothing matters but your business, and it's reputation. If you lose your temper, YOU lose.

  14. ...Making a reservation is making a contract; violating a contract has consequences...

    No. Having a client break a reservation is not a violation of a contract, and it does not call for rudeness. Show us all where the contract laws state that rudeness is an acceptable consequence of anything. Rudeness is plainly negative and, moreover, selfish.

    By the way, if you try to take someone to court for breaking a reservation, you will lose. There is no contract, it is legally considered a "courtesy of the business", to make a reservation for them. You do not have to save the reservation, either, but good luck, staying in the service business that is a restaurant, if you don't make an attempt. Unless a deposit is given, or a paper contract is sgned, there is no contract. It is all conjecture.

    This thread is making me feel very disappointed in so many of us. How do we all feel so entitled to be rude to customers? They are why we are in business. If you want to succeed at the public end of things, you need to be pleasant. And that means that you need to WANT to be pleasant, too, or you will be miserable. And, really, that's a waste.

  15. ...As for reading the coffee grinds my mom always sees grandchildren in mine, classic Greek mom LOL...

    Ah, but next time, ask her to look more carefully, WHOSE grandchildren are they? Tell her that you think that they belong to your neighbors' mothers, who always see fame and fortune in THEIR childrens' cups! :raz:

  16. When a stranger sends you a gift, with the note attached saying, in effect "We're not strangers! I know you from eGullet". When you are very ill, fighting not only to stay alive, but to become well enough to thrive alive, and you are also facing homelessness, and you can't do anything, but you spend many waking moments on your laptop, reading along with everyone's posts, and when you fall asleep, your nurse finds you sitting up, asleep, still logged onto eGullet. :laugh::laugh: Silly nurse, she leaves me logged in! As if I'm going to remember what I was doing before I conked out!:laugh:

  17. Well, Greek Cook, I will have to differ with you on your theory for foam, as I have been making "Turkish Coffee" (we just called tihs coffee when I was young!) for over 30 years, with an ibrik, no stirring, and allowing for three boils. Somewhere on this site is a post I wrote about my own method, which IS many generations old and timeworn, but is also successful and traditional, but I've posted over 1000 times on eGullet, so it isn't a quick read to find something!

    I always have foam, and lots of it. This is not something that you can just stick in a pot and boil. Making coffee is like playing chess. Anyone can learn, and play. Fewer will learn, study, practice and become expert. I do not make 10 cups at a time, my ibrik makes 6 cups, and when there is a large number to supply with coffee, people wait for their turn, and they get perfection in their cups. And, they get their coffee grinds interpreted, too. :raz:

  18. I use pink peppercorns in a lot of my apple desserts.

    I always have a container in the spice cabinet, which is filled with a mixture of allspice, cumin and cinnamon, with a few bay leaves for aroma. This is an intoxicating blend. Usually, we roast or broil things with tihs. We also pan fry things with it. I use it in some of my salad dressings, some pilafs, it's really versatile. And, delicious.

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