joiei

Look for a Benriner mandoline, ebay, amazon, probably your local restaurant supply or gourmet kitchenware store.

A chocolate maker speaks out http://www.huffingtonpost.com/shawn-askinosie/things-i-know-to-be-true-_b_8939894.html

Oh dear, now I am craving an order of fish and chips from Chelsea Fish and Chips that used to be on Larkin in San Francisco. https://www.facebook.com/SimonMajumdarPage/videos/1004456122955712/

The very first TJ's in Oklahoma doesn't open until Feb. So I have no idea what you all are talking about on this thread.

You might look around for a small industrial style blender. i think Amazon has some otherwise check with your local restaurant supply house.

Chef John Tesar speaks his mind in a Playboy interview http://www.playboy.com/articles/john-tesar-interview

Sugar is sugar no matter the source. Including all those carbs that the body transforms into sugars.

Just opened a Sam Adams Merry Maker that I have been saving for 2 years. So good, think dates, molasses, a hint of chocolate. Pours dark with a creamy head that disappeared fairly quickly. THis bottle was 2 years old and compared to when it was new has benefted very much from the bottle aging. I have a bottle of Even More Jesus that I am aging for next year along with a 4 pack of Christmas Eve in a New York City Hotel Room. Looking forward to next Christmas already. Now I'm looking for a 4 pack of Mustang Udderly Awesome, a milk Stout with peanut butter . Hopefully it isn't compeletly sold out everywhere.

I would of thought you would of been in the dining car, my lady.

Le Cordon Bleu schools are turning off the stoves and ovens. http://www.eater.com/2015/12/17/10401492/le-cordon-bleu-cooking-school-america-closing A friend teaches at the school in Atlanta. Are we producing too many school trained line cooks that have paid a ton of money for their education. Would we be better off stressing the ACF's program where they learn on the job (OJT) ?

How long they last depends on what size flame your using.

If you go to almost any restaurant that has a multi-station buffet brunch, they are using the little butane stoves to cook eggs and omlettes to order. I have used them many times and I'm still here.

During the first power outage you will be so glad you have that device. I'd recommend picking up an extra can or two of butane. Should be available at any restaurant supply store.

And how much did they supply to Keller. And did all his operations participate in the product.

Have you tasted this stuff? https://www.guinness.com/en-us/our-beers/guinness-nitro-ipa/ I had the unfortunate experience tonight. I don't know what Guinness is trying to foist off on the world as an IPA much less a Nitro much less a beer but it is crap. THere is no IPA in the dreck. It has no flavor and no taste. I don't know who wrote the stuff for that link to their site but they should be dismissed as well as the brewmaster who thinks the beer drinkers of the world are such sheep they might think they might like this garbage. Save your money and if you want a decent nitro beer, look for Left Hand. IPA, not even close. Being a retailer, my customers have grown to trust my opinion and tastes. I will never recommend this bilge water called a beer. If someone trys to buy it from me I will work very hard to dissuade them from wasting their money. There is no substance, there is no taste, there is none of the hoppiness that makes an IPA what it is. I am sort of pissed off that Guinness would even vaguely think that this stuff might be drinkable. Rant over. Dont waste your money. This stuff will be gone before the end of the year. Guinness should be required to buy back all the stuff they have sent out on the world. And if your one of those beer drinkers who think I might not know what I am talking about, hey it is your money your wasting. If there is a Guinness rep out there that would like to sit down and explain this stuff to me please, I am available.

We could throw in a visit to the Broken Arrow location for the Original Oklahoma Joes. And BTW, I'm in.

Great, that gives us time to plan this out. And cyalexa we can probaby include a trip to TJ's as a part of the day. Chris, let us know which day works for you and we will make it happen. I know there have to be a few other Oklahomans or maybe we can interest someone from Texas or Arkansas or Missouri to join usl

Tuesday thru Saturdays. Hours 10:30 till they run out of food and that has been known to be 12:30. Best to get there early, I think of it as a late breakfast or a first lunch. THey make their own sausages, which you can purchase at their inhouse butchers counter. They will be closed from Dec 20 - Jan 5. Burn Co bbq Chris and cyalexa, another bbq place we should check out is in Wellston, down closer to you all. http://www.butcherbbqstand.com/

Of course.

Just let me know. Maybe just maybe we can get Chris to join us from Norman. An Okie meetup. Judy would be so proud.

up date on location of BurnCo. It is now at 18th and Boston. And they took the 12 Hastybake grills with them. Can you imagine a restaurant that is the best in the state in what they do that doesn't have a deep fryer but does have an inhouse butcher? Meet me for lunch one day and I will introduce you to Adam and Robbie. Chris, this includes you dude.

further proof that Oklahoma is not part of the south. According to this map neither is Virginia or Florida. Map is courtsey of the McDonald's corporation.

Hey Jaymes, we get them for half price on Mondays here in Green Country.

I have a question concerning Oklahoma and where does it fit. Is Oklahoma a part of the South, the Midwest or is it a Southwestern state. To consider this question and think about its foodways, where would you say that Oklahoma gets it greatest influences from? It is one of the largest producers of pecans and at the same time wheat is one of its major food crops. Cattle and chickens are also big crops. Where does chocolate gravy fit in? What would be considered Oklahoma's major foodways and influences? *Moderators, if you need to move this it is okay with me. I wasn't sure where it should go.

I'm going to check with my bbq judging buddies about the places listed around the DFW and Abilene. I have heard no talk about any of those places