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Lisa Shock

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About Lisa Shock

  • Birthday 03/04/1961

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  • Location
    Phoenix, AZ

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  1. Prerinse faucet in home kitchen

    Your first link, the Webstaurant store faucet is pretty much exactly the faucet I have used in several commercial kitchens. The small regular part is good for working with small, delicate items and those times when you just need to fill a small container with some water. The sprayer is more intense than most home sprayers, but the handle gives you a lot of control over the intensity. It's great for getting residue off dishes. I say 'yea' to it.
  2. Sonic Drive-In

    For me, Sonic is all about the drinks. There are quite a few locations in Phoenix, and it's great to pick up a cold drink in the summertime here. My current favorite is the frozen lemonade, but the ice cream slush (half ice cream, half slush, blended) is pretty good for a cheap treat. They also offer a grilled cheese sandwich for under $2. I like pickle juice and will probably try the drink at some point. Here, 2pm-4pm is happy hour with half price drinks.
  3. Oh yeah, crinkle cuts always remind me elementary school. I like them, but feel like I'm eating the kids' meal. (does the meal come with a little carton of milk and a bowl of gelatin cubes?)
  4. Yea, I'm shoestring all the way. The only time the thick cut ones are ok for me is if we're having cheese fries, or green chile cheese fries. Even with battered 'scallops' I don't like them too thick.
  5. PureFizz vs SodaStream: your take?

    BTW, I'm still working on using up the gas in the first of my two CO2 tanks. (which can, of course, be refilled at a sporting goods store)
  6. Wow, I can drink it just fine -I just prefer Noilly-Pratt or Cinzano. I'm sorry to hear this, @paulraphael, this has be pretty terrible for you when you try to order drinks out. I will take note of this when party planning.
  7. T(art)...

    Honestly, most of those pies in the video are raw. They won't look as precise if baked, and they certainly won't be as colorful. There are a bunch of people posting this sort of thing on Pinterest and people try to copy it and get very disappointed when their baked final product does not look or taste as good. Real pie crust, if it's going to be flaky, is going to rise and shift in the oven. I really dislike cooked apple/pear/plum/peach/etc skins in pie. To me the texture is like strips of plastic. All of those cute looking raw pies will bake up into pies with terrible interior textures. Overall, I find it really unrealistic and in many cases inedible.
  8. Here's may favorite easy drink: The Martinez. I make it 1:1 (gin and sweet vermouth) with a dash of orange bitters and a twist of lemon peel. Classic purists insist on Old Tom gin, I like it with almost any gin. Slightly more expensive vermouth does make a difference -I tend to buy the $9 bottle from Italy instead of the $4 American brand. That said, the $4 isn't actively bad, it just isn't as complex. Some people add a dash of maraschino to it, I find that it becomes too sweet with my ratio. If you go 1.5 gin to 1 sweet vermouth, then maraschino makes more sense. But it also changes the flavor. I have a small bitters collection, and if I use one of the more exotic ones in a Martinez, I eliminate the twist. Anyway, this is an easy drink to play around with and customize. And, the ingredients don't go bad very quickly on the shelf.
  9. If you can choose one spirit that you know you like to begin with (gin, rum, rye, tequila, cognac) then buy yourself one mid-level bottle of that and explore possibilities from there. Other basics: one of the more popular bottles of bitters (explore these later, just don't start with something that's way out there) simple syrup (make it yourself, it's cheap and easy) lemons and limes and a juicer that works for you (don't be tempted to use bottled juice!) In some recipes, you'll see maybe ½oz - 1oz of a liqueur. These can be expensive, especially if you aren't sure you're going to like it. Always check the store for miniatures of these, and/or smaller bottles like 375ml, etc. And, unfortunately, those cheapo brands really aren't very good. (I'm referring to those 750ml bottles of liqueur for under $10.) Most have artificial flavors and taste weird and metallic (IMO anyway). The good stuff is made from real fruits. An added bonus: good liqueurs can be used in the pastry kitchen to flavor icing, syrups, mousses, etc. Good luck!
  10. I Bought a Tutove – Now What?

    Scaling is an important part of preparing baked goods. A bakery purchases ingredients by weight and can only determine a price to sell them at based upon the confirmed weight prior to baking. A sloppy employee who doesn't use a scale can bankrupt a bakery over time. Weighing prior to baking also ensures that items have the best chance for baking evenly, so that the customers have consistent experiences. In competitions and culinary school exams, finished products are judged on consistency. Finished weight, and sometimes pre-bake weight, are part of the scoring system.
  11. I Bought a Tutove – Now What?

    How much did each item weigh prior to baking?
  12. Mostly a serious student. I spent two years trying to perfect falafel. In college, I made brownies every day for a year in an effort to get a high altitude recipe right. (and now I can't make great sea-level brownies and I am about to embark on a series of tests) I also spent months working on high altitude popovers, succeed, and gained some acclaim with local acquaintances at the time. When I was married, I had a dozen or so tried and true meals I would repeat -just to keep the husband happy. He tolerated the experiments and studies, but would be disgruntled at any failures. He told me once that he really was just a passenger along for the ride, he did not share the craving for novelty. (and, he enjoyed the fact that I'd make big batches of certain foods and freeze them, so he had access to lots of portions of 6 basic things) I am much more of an experimenter by nature, I love variety. A new recipe for something novel is pretty much the only thing which will derail me from my study projects. I'll be infatuated, make the new dish, and then either file it away as good, file it as an unredeemable failure, or work on 'fixing' it. And then return to the current field of study. Ultimately, as a student, I want to know what I am doing wrong, why it's happening, how can I perfect the dish, and how I can improve upon it.
  13. "Top Chef" Season 15

    Oh yeah, as a vegetarian, you'd think I'd be happy that they finally had a vegetarian challenge...but, they way is played out, not so much. Having to use those kettle stoves was weird, plus having to serve 200 was a tough constraint because the stoves didn't have much space on them. You had very little temperature control, and apparently the only pots issued were 5 quart cast iron ones. If a person were to, say, wish to make some beans, they would have to use 2 pots to do so to get enough finished product out to feed 200 people. For me, not having an oven was also a bummer, there's so much that could have been roasted, bread could have been made, etc.
  14. gingerbreadlady

    We made the eggs in home-ec when I was in jr high, so not so difficult. You just need a steady hand, and an awareness that you will probably break a few. Essentially, you just lightly wet some sugar with a few drops of water/color and then pack into a stiff mold, and allow it to dry. Components get attached with royal icing. That's quite the display, I can see why you're starting now. You can always make all sorts of things in marzipan (better for fine detail), pastillage, or fondant. You should run tests or make your own marzipan, though. I made the mistake once of taking some lovely canned marzipan in a #10 can to a competition only to discover that it would not harden.
  15. Are you starting with dry beans? HERE's an article about puff.