joiei

And to think that there is a vast spectrum of peole who LOVE the Evil Garden. Where do they reside, on your cul-de-sac and work in your office and their children go to school with your children. For these folks, Olive Garden is what defines Italian. And Olive Garden is a special dining event for lots of them. Is it just that the Evil Garden has spread it's cloak of mediocre food over the land or is the unlimited salads and breadsticks laced with some substance that brainwashes the masses into thinking that there is nothing better? Plus the fact that Olive Garden is just as bad here in Tulsa as it is in Times Square. Or are we just such food snobs that we are the ones who are missing the boat? How does one get to go to this obscure villa in Tuscany? Who is the head of the school there? I have lots of questions and too little time.

I had the Pizza bianca Patata when I was in late one night, close to closing. I got it to go, so I had no hassles with who was waiting on me. I didn't tip 20 percent either, If I have to do half the work, then I tip half the tip. But that is for another discussion. Back to the pizza, it was flavorful and I thought interesting enough for me to go back on another trip up that way. The having to order right away was somewhat of a hassle, i did feel rushed to make my decision. The ordertaker was helpful in answering questions. The manager was congenial, making sure my tea was refilled before I left to go back to my hotel room.

Hey Richard, welcome over the border to Louisiana. And your right, I think the only way to get the book is to order directly from Chef Folse. There is also a cd of the book you can get. RIchard, have you made anything from the book yet? if so, what did you make and were you happy with how it turned out?

The only shopping center dining I have done recently, meaning the last 5 years, has been at Town Center Plaza at the Dean and Deluca's. Otherwise, I have only been in a mall in the last 5 years about 3 times. And I really do not do the restaurants that tend to border the big box centers. That has already been beaten with a stick in another thread here in the midwest.

I cooked it with the beluga lentils and made the dumplings but they fell apart, I think my bulgar was not fine enough. But the soup was a hit with the family I cook for. I used juice from 4 lemons and they said it was borderline too much for them. So next time, I will use the juice of 2 lemons. Every recipe I have used of Elie's has been a hit, so when are you writing that book so we will have access to all your fabulous knowledge. Thanks Foodman, your recipes rock. Larry

voice number 4 for cellartracker. It is so much easier to use than anything by Robert Parker.

Care of uniforms varies from restaurant to restaurant. I have never observed an industry standard in regards to this area. And some even require that everyone buy their own uniforms as an incentive to keep them clean during service. Aprons and bar towels most often are laundered by the restaurant. Then they issue just enough for you to get through service to keep waste down. It is a cost issue that can hurt a small or large restaurant. Although one hotel I worked for would take the towels that had gotten worn out of rotation from housekeeping and turn them into kitchen towels.

I have used the wagner, the proportions I used was half chocolate, half cocoa butter heating the cocoa butter then melting the chocolate into that. I used Cocoa Barry and it worked. You will need to create a place to spray, like tape newspaper on what ever surfaces the sprayer will be possibly sprayed on. I would take a big box and line it to create a booth. Before you spray, make sure whatever is being sprayed is cold to frozen. Use a light hand, it is easier to spray more but hard to take it off. Then, when your finished, you have to completely disassemble the sprayer to get all the chocolate out of it. If you don't and it hardens, it can make the next job harder by not spraying. I can probably field strip a wagner sprayer now i have done it so many times. If you have any other questions, just 'pm' me.

Now joiei, I hate to tell tales out of school, but I happen to know that your own momma calls you a Yankee, so why would we believe you have mayhaw jelly in your pantry? ← Have you ever tasted this stuff. All other sweet jellies pale in comparison. It is not a knock you over event, the flavor is delicate and just delicious. Besides regular toast it is great on french toast or pancakes or what ever. And that Yankee son was because I lost my northwest Florida accent and learned to like bagels before anyone else she knew.

was the jelly a Mayhaw jelly? ← Now THAT sounds familiar.... What the heck is it -- and would I want to order some??? ← Description of Mayhaw. a fruit that grows in the swampy areas of the far deep south. Where you can order some from I love the stuff, I keep some on hand at all times.

was the jelly a Mayhaw jelly?

Breakfast, lunch, dinner, whatever meal you want to call it. Grits done right rule.

I would never make the Charleston - New Orleans connection, to compare Charleston and Savannah is where I would go, Small southern city, very cute, lots of history and great B&B's. Foodwise, more traditional old South.

to check the status of your favorite New Orleans restaurants and find out if they are open again, This link is the place to go. It is put up by Tom Fitzmorris, one of the real hard workers to help get the culinary world of New Orleans back on its feet. God Bless Tom.

This was the first episode that i was able to catch and was SO dissappointed. What a terrible show! The theme was not interesting, the desserts were not interesting, and the contestants are not interesting. At least I don't have to waste my time anymore on this. It is just a repeat of all the other reality shows with no redeeming value at all.

reporting in, unfortunately no pictures because the maids tore it up before I could get any taken. They were complaining that I didn't make any cornbread to go with it. I tried to explain that the Irish didn't have cornbread but they weren't buying it. The Corned beef was tender and very flavorful. And I did make the horseradish cream to go with it. THis will become a standby, I can do it while doing other things. Didn't need to much attention. oh, the Coconut Cake, tender and light texture and the frosting was more of a glaze but it sure did work. What do we do next? any suggestions for something that someone else has been wanting to try?

It is more fun living where I do, that way I get to make my weekend trips to discover the BEST that middle America has to offer. I have not been to Nebraska yet, but according to my maps, it is just above Kansas and doable. Kind of like going to St Louis from here. As for moving to KC, naw. I have a great job in the tulsey-town and have no relocation plans. If you come this way let me know, I have some recommendations.

I am invited to a boil up here next week. Now I know that instead of the yearly $10 I pitch in, I should expect to at least double that contribution. This is my one time a year I get to eat fresh crawfish until I am satisfied.

from Six New Things

from Reality News Online ← I tried going to the "more information... better details" site and got bombarded with popups. Just a caution.

I definitely plan on making this soup, can I use the little black beluga lentils?

alas, the art of the parade has been completely perfected in New Orleans, they are still into the candy throws most everywhere else I have ever been and happened upon a parade. And I don't know if they really do a st pats parade here, most everyone hangs out at Arnie's at the Blue Dome all day. A historic location along Route 66.

Here is the schedule on the Food Network listing Emeril's program on the recovery from Katrina along the Gulf Coast. It has been pretty good so far. Lots of interviews with restauranters, the Brennan's of course and Leah Chase. I recommend it if you can.

The corned beef brisket for St Patrick's day sounds like a good place to start. I just wish I could be down there for the parades to pick up some cabbage, carrots and onions from the floats. One thing about a parade in South Louisiana, they really get into the things that get tossed from the floats. I sure miss that, candy on St Paddy's day just isn't the same as the ability to catch dinner. So I will be making the brisket along with you. And maybe do the coconut cake also. A good place to start. Anyone else who wants to join in, go for it.

I will get in touch with Ed Richard over at Hebert's to see about getting some fresh crawfish up this way. Otherwise, I would have to use the tails.