divalasvegas

Another fantasy destroyed! I can't decide by what you wrote whether that should make us hate the French or admire them (or both?)

This very same topic has been previously visited on eG almost exactly a year ago, in fact: Chocolate Slaves Thread

Thanks Ruth/prasantrin for bringing up this topic. Like Megan I'd like to know more about this as well. The topic reminded me of a 60 Minutes show I saw years ago (it aired in the mid-1990's as I recall). It was about workers "hired" by grove owners in Florida and how these people were basically modern day slaves. Once they were bussed to the groves, every aspect of their day-to-day existence was controlled by the grove owners and their staff: housing, work and living conditions (both abysmal), pay or lack thereof. The grove owners also owned onsite stores where they would charge exhorbitant prices to workers, thus always leaving them in debt. I know this topic has been started specifically to speak of cocoa production and child slavery in one country in Africa, but I think this leads to a larger discussion of the modern-day exploitation of the people--men, women and children--that put the food on our plates, both in the United States and abroad. After all, slavery is an abomination whether it be children or adults. In the above case, these were mostly men who were from Central American countries or the Caribbean; however, there were native born Americans as well. maggiethecat I understand your sentiments when it comes to chocolate, giving it up and all. But I wonder how much of what we eat every day would we have to give up if we knew the totality of the human suffering associated with its production? More than once I have had a vegetarian proudly say that they don't eat anything with a face. And on more than one occasion I have had to remind them that those fruits and vegetables that they are so proud of eating instead of animal flesh more often than not were planted, tended, and harvested by human beings, who also have faces, living and working under the most inhumane conditions imaginable. If what I've written has strayed too far from the original topic, I'll be happy to have it re-directed elsewhere or start a new topic.

Thanks cdh since I had a feeling that I was being had which is why I said something like $THIRTY TWO NINETY NINE????? for the pernod to the store clerk (nice guy, but just not very informative) and then when he pulled the angostura bitters from the shelf and said, I believe, $10.99--pre DC taxes BTW--that was it. I told him that I would not be buying either of those. Also, as I said before, they didn't have the rye whiskey or peychaud bitters. JAZ I'll keep on the lookout for the mini bottles of pernod. Thanks for the tip. BTW, this was a downtown K Street DC liquor store and at some point in the conversation with the store clerk (again, nice guy and part owner with whom I have a pretty cordial relationship) he had to admit that Northern Virginia often carries a lot of stuff at lower prices than they do. The search will continue and updates will follow.

Chunk Light Tuna! That's it Carrot Top. Thanks. Once again MizDucky you nailed it: she used the oil packed tuna (both my mother and I both hated water packed tuna of any variety) and I can see why that would make a difference indeed since perhaps the different fats: oil from tuna, whatever fat used in the Campbells soup at the time, the fat content of cheese (she always added cheese) and the little dots of butter on top might have come together make something quite different from what I attempted. And as for some things I loved as a child (or younger adult even) and detest now, the main one I can think of right now is vienna sausages: loved them then, hate them now. I'm sure there have got to be at least one or two eG threads devoted to that very same topic and more loved it then, hate it now foods on my list.

Update: I went to the liquor store I usually patronize last night, fully intending to purchase the ingredients for this drink. But unfortunately I had a couple of setbacks. First of all, they had the pernod and angostura bitters; however no rye whiskey and no peychaud bitters. Secondly, I must admit to having a bit of sticker shock since the pernod was approximately $33.00 for a 750 ml bottle and the angostura bitters were around $10-11.00, so about $45.00 for only half of the main ingredients. I suppose it wouldn't be too unreasonable to figure that I might end up paying double for all of the ingredients for a drink which I hope I'll like. I just can't justify that in my current budget, so no homemade Sazerac for now. Also, the price of the pernod really killed it for me since that licorice flavor is something that I can take in certain things, for instance star anise in five spice powder, but I know that for sure it's the not the sort of flavor I'd enjoy sipping on it's own. I'll just have to find a local place with the right ingredients and a bartender who knows how to make a proper one. Thanks for all of information in any case.

So in this case you do think it is specifically the ingredients that have morphed into different tastes, changed by the manufacturer, divalasvegas? That's a drag because one can try forever to try to re-create a memory, but if they've gone and changed the basic stuff on you, then how on earth can you do it? I wonder if other brands of soup would work. ← Yeah Carrot Top I'm pretty sure it's quite futile to try to recreate this exactly. What I make--haven't made it for a few years actually--isn't bad, it just doesn't provoke the same reaction, emotionally and taste-wise, as when my mom made it. And all of the "updated" tuna casseroles really leave me cold. I'm not looking for lightly grilled tuna steaks, fresh sugar snap peas, premium pasta, folded into a shallot/mushroom wine sauce with some shredded, cave aged cheddar folded in. I want that old school flavor. I have no idea if trying another soup would help, but Campbells has definitely changed their formulations over the years. Oh dammit, I can't help myself, I think I'll have to try again! I'll probably need to start with using the darker, cheaper tuna (whatever it's called).

Okay Carrot Top I will have to "out" myself and say that a comfort food for me was my mom's tuna casserole. HEY, PUT DOWN THOSE EGGS AND ROTTEN TOMATOES, OKAY!? The woman was an amazing cook who usually made things from scratch. But she also made that infamous casserole and I not only loved it but craved it. I've tried several times to duplicate it and I just can't. It's okay, but no way does it taste the way she used to make it. I'm sure that Campbell's has changed/updated the ingredients for their soups over the years and I know that she didn't use the white albacore tuna (seems like better tuna would improve the dish). Also, I've noticed that when I haven't made something for a while, my timing, preparation, etc. is always a little "off" even if it's something I've made many times in the past and the resultant dish shows it. I think you're right about memory having the potential to make us look back on meals past with rose colored glasses. BTW, what were you trying to make?

Wow mbanu the swirling of the pastis and letting it dry sounds so cool and makes a whole lot of sense. Thanks. That's a neat trick probably best sampled at home since I can't imagine that many bartenders would want to coat the glass and then keep checking it to see if it's dry before they finish making the drink. Thanks so much Samuel. I just took a quick peek at that thread and it packs a lot of information. Sazerac, here I come! And believe me, by the end of this week I'll need it.

Thanks Samuel. Showmanship is a perfect reason to do it and I never knew that the swirling technique affected the infusion. Glad to learn something new. And thanks Mayhaw Man, I think I'd like to try using the two bitters. I've never had rye whiskey so I'll be looking for a reasonably priced brand. Unfortunately, the personnel at the stores I usually go to aren't very knowledgeable in general. They're always saying, "try this, it's really, really good!" with no explanation of why it's good, usually telling me that "a lot of my customers like it!" or something like that. Any reasonably priced brands of rye whiskey out there?

Okay all of you experts, I have two questions: 1) Why the swirling of the Herbesaint/Pastis and then dumping, instead of just adding the appropriate amount (whatever that may be) in the first place? Is it some sort of Sazerac mystique or does it really make a difference? 2) I've seen recipes that call for both Peychaud and Angostura bitters to be added since they're supposed to have different qualities/tastes. Anyone ever do that or should only one be added? Edited for grammar.

Fantastic demo pork. I like making these at home as well, but I don't have a badass deep fryer like yours. What I use is a pretty large, heavy cast iron skillet. I've never used a thermometer to see whether or not the oil is hot enough; I just used the method of holding my hand over the oil and when it "feels right" to the palm of my hand, in go the wings (or whatever I'm frying). Then I make the buffalo sauce from Frank's Hot sauce, cayenne, a few drops of Tabasco, melted butter and sometimes a whole crushed clove of garlic and let those simmer for a few minutes. Then, when the wings are done--about 10-15 minutes--I drain them and coat them the same way you do. I agree, they really don't travel well. My blue cheese dipping sauce (great as a salad dressing as well) is comprised of: Equal parts blue cheese, purchased whole and then crumbled, buttermilk, mayonnaise, and sour cream (I usually do 8 ounces each, but have been known to do 16 ounces each since it keeps well), the juice of one lemon, a few drops of Tabasco Sauce, cracked black pepper, and salt to taste. One caveat is that I had assumed that today's supermarket buttermilk was the same all over, but an acquaintance in New York said that using the exact proportions described above, hers came out too thin. When I make it, it's always nice and creamy and thick. It appears that Washington DC area supermarket buttermilk is thicker than what she purchased in New York (I think she said she picked it up at a supermarket called Albertson's, which we don't have here). Glad to see that you've demystified this great snack and inspired people to make these at home.

Thoroughly enjoyed and agreed with your rant Busboy. These are probably the same jackasses who decided years ago that human beings "interface." No, COMPUTERS interface; humans meet with each other and interact with each other, but they do not and never will interface. You might even hurt yourself/another if you tried. Bleccch!

I AM MY OWN VALENTINE, I AM MY OWN VALENTINE, I AM MY OWN VALENTINE, Whaddaya know Genny I think this is actually working. Thanks. Come to think of it, I am pretty damned fabulous.

Thanks so much Angela for both the advice and the recipe. That sounds excellent and would probably duplicate those wonderful chicken and dumplings I had many years ago. And you are so right: a grateful attitude will always pull you through.

Thanks for the support/cheering up everybody. Danielle, you are so right: I never paid attention to that Valentine stuff before, but now it seems that I can't not notice it no matter how hard I try. Oh well I just keep telling myself that it's just another commercially driven/created holiday to benefit the greeting card, candy and florist industries. Oh yeah, that makes it all better now. Wine and chocolate sounds like a good offer to me Megan. And New York really isn't that far away now, is it? As for your variations on chicken and dumplings bjones9942 it never occurred to me to take your approach and create variations; great idea. As usual, I always learn something new here.

that first one was shime saba (pickled mackerel), with spicy yuzu sorbet, a granny smith and cucumber salad, and hackleback caviar, with mint oil. and a potater chip. the second was a potato terrine with neuske's applewood ham and sage, a poached egg injected with truffle jus, and lobster choron sauce. and that's lemon oil around the edge of the plate. one was a flourless chocolate cake with smoked chocolate and the candied kumquat, and the other was 'chocolate milk' with foamed malted milk on top and shola's version of rice crispies. ← Thanks for the luscious descriptions mrbigjas. The man sure can work magic with eggs and lobster can't he? I assume he injects the egg from the top and then carefully ladles on the lobster and sauce so that the yolk doesn't break. Actually, nevermind since he's a culinary magician, I don't really want to know the secret of this particular trick; I'd rather maintain the illusion. Now as for that sous chef position..................................

Thanks bjones9942. Please eat an extra helping or two or three for me! Like I said, my rendition is just so-so and really wouldn't go very far in providing much comfort.

Breathtakingly beautiful work as usual philadining. Thanks once again for taking the rest of us on another trip to Shola-land. But now really, don't keep us in suspense: 1) What were the extras besides what was posted on the menu? 2) What were the other chocolate desserts? 3) How can I apply to be his sous chef? Or if he doesn't need one, then his scullery maid? Edited for typo.

Aaaaaargh! Just received my reminder email from Open Table to make sure that I make my reservations FOR VALENTINE'S DAY!!! Uh bartender, make that a DOUBLE Cruzan Dark...................

Thanks Genny! BTW, are you sure that we don't work for the same beyotch? Your meeting sounds vaguely familiar. Oops, forgot to add that a glass of something "soothing" like Cruzan Dark 2 year old rum neat (will definitely check out the older stuff when I get more money), or a nice frosty beer of whatever brand appeals to me at the moment. BTW, wine always seems to be a celebratory/feeling pretty good beverage and, at least for me, not suitable to "The World is Sho'nuff Kicking My Ass" Blues. Edited because of anal-retentive correction of grammar.

Damn Marmish so sorry to hear that your week continues to suck and well I'm decloaking my own crappy couple of weeks due to: a) A series of crap at work, and b) A broken heart (sniff) , where all the cliches just aren't cutting it: "you're better off without that *@!," "there are other fish in the sea," yadda, yadda, yadda c) crazy family drama................. so for me, soothing my broken heart, crazy family stuff and workplace blues involves: 1) Eating anything delicious and dairy that concentrates as many calories per square inch as possible such as cheesecake, tapioca, flan, creme brulee, double-scoop Turtle ice cream sundae (vanilla ice cream with hot fudge, hot caramel sauce and salty pecans, plenty of whipped cream), pudding of any flavor, especially Kozy Shack or homemade if someone volunteers to make me some, frozen vanilla custard with strawberry sauce from Dickey's, and Ben and Jerry's definitely. 2) For savory foods, I tend to fixate on one savory dish at a time and the one I'm fixated on at the moment is chicken and dumplings. My version is okay, but not as good as one I remembered eating years ago at this total hole in the wall. Unlike any chicken and dumplings I've ever seen, she (the hole's cook) would prepare her's on the bone which I prefer. This stuff was so good I think I always used my bread to sop up every last drop of the sauce/gravy off my plate. Marmish may I make another comfort food suggestion: serving the offending person(s) head-on-a-stick, with the appropriate garnishes, after being cooked "Set it and Forget it" style in a Ronco Rotisserie. Not that I would actually ever do that.

After reading everyone's bad service experiences, I was wondering if there was any way to preempt having to go through the misery in the first place. What telltale signs are present/observable at or near the beginning of your dining experience (or before you sit down) that should lead one to expect even more poor service or poor treatment by management in trying to correct the poor service? I should say that for me as time goes on, I have no problem with just getting up and leaving when things "just don't seem right."

As I was reading through this thread etalanian I remembered a recipe for pound cake from Pastry Chef Gale Gand's Food Network show, "Sweet Dreams." I recall her saying that this recipe reflects how the first pound cakes were flavored. The flavoring agents are brandy, rosewater, and nutmeg (but no vanilla) for instance. Here's the link: Gale Gand's Purely Pound Cake I haven't made it, but it sounds delicious.

Hi Sara, There's another food myth that I wonder if you've had the time to debunk as well. It's the one about how one must never, ever wash mushrooms since they are sponges for water and must only be wiped/brushed off. I've noticed that many tv chefs will announce this with absolute gravity and certainty. No problem. However, I've also noticed that after they've dutifully brushed or wiped each individual mushroom, sliced them and added them to sautee in a pan to of olive oil, butter or whatever other fat chosen, they will remind us how full of water mushrooms are while zooming in with the camera to show how much water they do indeed release. What's always bothered me about this is, at least IMHO, both pronouncements cannot simultaenously be true. Mushrooms cannot both be a) greedy little sponges waiting to absorb every ounce of water in the atmosphere and b) so full of water that even after careful "dry cleaning" they exude copious amounts of water. Have you ever tested these dual theories of mushroom water retention or lack thereof? If so, what were your results? BTW, I always wash mine, then dry them off before cooking/sauteeing. Thanks and I so happily await your new show an wish you all the best.