tino27
-
Posts
836 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by tino27
-
-
I don't care what your major is or what school you go to ... if you want to get the biggest bang for your buck, you have to supplement your schoolwork with either additional study or even better, get a job in your field to garner more experience.
I can't tell you how many graduate students (non-culinary fields obviously) who were about to obtain their Master's degree but had not had an actual industry job who had a very hard time answering some very basic questions. Schooling only gets you so far.
As for the schooling itself, you have to decide if the value of the classes is worth the money you are paying.
-
Dear lord, but that sounds like the makings of a new Christopher Guest movie. I can see Parker Posey starring as the head waitress ... decked out in enormous amounts of flair ... ok, ok, I'm mixing my movie metaphors, but you get the idea.
-
For some odd reason, this thread popped into my head tonight and I decided to try a Whopper "off the broiler". I stopped eating BK beef a while ago because I just found it to be, how shall I put this, um, just not very good. So after reading earlier posts about "off the broiler" being the way to go, I thought I would give it a second go.
Surprisingly enough, the cashier taking my order had heard of "off the broiler" and took it in stride. In fact, I could hear the assembly line crew talking about "off the broiler". I was mildly excited about the possibilities, until I tasted it.
Friends, don't kid yourself. It tasted exactly as bad as a burger that wasn't "off the broiler".
This burger may have had it's hay day in the 60's and 70's, but this is just one burger I can't do anymore, microwaved or otherwise.
-
I, too, was surprised that there were no mouth-numbing dishes (though lots of nice spicy ones). Our table also had to ask for a second plate of the dumplings as well as only half of us got fed with the first plate (and that was with everyone only taking 1 dumpling).
-
Mine was at a little bar on Case Western Reserve's campus in Cleveland, OH called The Big Penny. The fries were pretty amazing there as well.
Unfortunately, now it's a (somewhat decent) Mexican place.
-
As with most things Williams-Sonoma, it seems like overkill.
I have one of these guys ... clicky clicky and it works very well, for nearly half the price I might add. Sure you might be able to brown the meat in the All-Clad insert, but I already have pans I can do that in.
-
You may actually have a completely different problem on your hands. Foods sitting at a temperature between 40 and 140 deg F should only be kept for 4 hours before being discarded. I'm guessing "lukewarm" is probably in that range (don't forget that it took a couple of hours for the shoulders to get to 140 in the first place).
Many will disagree (and that's their prerogative
), and perhaps if I wasn't feeding anyone else, I might let it slide, too. But feeding a party of people food that might make them ill is something that I wouldn't do.I'm curious though ... why did you turn off the oven? I've done pork butts overnight before and I tend to sleep (albeit lightly) in the easy chair next to the kitchen so I can periodically check in on it.
-
The small torches are also great for lighting cigars / candles / bugs.
-
Not to go all junior-high math or anything, but wouldn't a comparison of volumes of the different pans be a good starting off point to determining how much less or more batter you would need?
Volume (cylinder) = Pi x radius x radius x height
Volume (rectangle) = length x width x height
(Pi is assumed to be 3.14159, radius is diameter / 2)
Volume (6" pan, 2" height) = Pi x 3" x 3" x 2" = 18Pi = 56.5" cubed
Volume (9" pan, 2" height) = Pi x 4.5" x 4.5" x 2" = 40.5Pi = 127.2" cubed
Volume (12" pan, 2" height) = Pi x 6" x 6" x 2" = 72Pi = 226.2" cubed
Volume (1/2 sheet, 1" height) = 12" x 20" x 1" = 240" cubed
So to go from a 9" to a 1/2 sheet, you would need to double the amount of batter. To go from a 9" to a 6", you would need to use a little less than half the amount of batter.
Would it be as simple as this?
-
What a dreamy customer he would be.
On so many levels.
-
And lest you think that you only need an instant read thermometer to test the temperature of the water, it's also a great tool to have to test the internal temperature of your bread to make sure it is fully baked.
Enriched breads (those with oils and/or sugar) should reach between 190-195 deg F. Lean breads (those without oils and/or sugar) should reach between 200-205 deg F.
-
Surely there were more pictures taken than just those posted so far.
Cmon, people!! Post those pics!
-
Some "thank you's":
To Ronnie, who has done an amazing job of pulling everything together for a fantastic weekend, for balancing everyone's needs while maintaining composure, and for just being a great guy to work with. I can't thank you enough for your work on this weekend.
To Fat Guy, tammylc, and Alex for coordinating funds, menus, and general timing and pace of the dinner on Saturday. Excellent job, guys!
To the "Chicken and Waffles" team for working together to create a surprisingly coherent (and delicious) dish. I think our collaboration really brought out the best of each of our components.
To my guest Chris who stood by the microwave oven gently heating the milk-egg-butter mixture for the waffles for nearly 30 minutes. Your dedication is appreciated! (Even Edsel noticed, too!)
To Karen_M and santo_grace for graciously allowing the bread workshop class into both of your homes. Obviously the class was something near and dear to my heart and your acts of selflessness made my job all that more easy.
To my bread class students for rolling with the punches and asking intelligent and well-thought out questions. Now that we've covered the basics, never be afraid of trying something new. As Peter Reinhart likes to say, "May your bread always rise!" A special note of thanks goes out to Mr. LuckyGirl for attempting the gargantuan task of figuring out what was going on with Karen_M's oven.
To all the contributors of Saturday night's dinner for sharing your food and your vision with us. It was a magnificent feast. I left the event with the salt from my perspiration literally embedded in my shirt. Talk about "sweat equity"!
Finally, thank you to the eGullet society in general for making this happen ... again. I know that there are many hardworking people in The Heartland who spend much time to coordinate these things, but without the support of eGullet, many of us would never have found each other.
-
I wish I could remember who to thank for the dish that will get me to Target to buy a waffle iron. At some point in the action the kitchen was commandeered by a bunch of smart handsome guys I don’t know (the Ohio delegation?) – as opposed to the smart handsome guys I do know—and after slaving presented us with curried waffles topped with seared chicken, grilled apricots and a choice of two sauces: maple syrup and a celadon green Thai beauty – coconut milk, galangal, (?) and scallions. Gentlemen, raise your hands and take credit.
Why, ma'am, shucks ...
... I do think you may mean myself and my trusty assistant, Chris. We were the ones manning the waffle irons churning out those lovely curried waffles. However, we were just part of team "Chicken and Waffles" and there were many other handsome lady and gentlemen on that team. Kudos to them as well! -
Bread Class -- Important Update
Those attending the bread workshop should read the following if you plan on driving to Karen's house tomorrow for the class.
Tom - Would you believe I have street cleaning on my block tomorrow from 9am-3pm.Please advise everyone attending not to park on my side of the street with the Orange warning signs and park across the street.
My street is both north and south traffic.
- Karen
-
I know that for last year's event, after all the farmer's markets were said and done, White Lotus and I took a trip to a local supermarket to pick up any of those "extra" items that people needed. I'm sure that will happen this year as well.
Gosh, I am really getting excited!
All that good food and more importantly, all that good camaraderie.
-
Hi all,
Posted below is the prospective menu for Friday night's dinner at Lao Sze Chuan. This is, of course, subject to change but it should be a glorious and enjoyable feast, even if the menu gets tweaked a bit from here . . .
- Spicy Szechuan cabbage
- Sliced Beef & Maw - Szechuan style
- Pork in Peking Sauce (aka Pork Candy)
- Chengdu dumplings
- Tony's 3-chili chicken (aka Chicken Crack)
- Ma Po Tofu w $2 pork
- Lamb with cumin
- Dry Chili Prawns (w/ shell)
- Crispy shrimp with mayonnaise sauce
- Boiled beef in Spicy Szechaun sauce.
- Eggplant in garlic sauce
- Szechwan green beans
- Chef's Special Dry Chili Chicken
- Stir fried potherb with garlic
- Pot herb (yu choy) with ground pork
- Stir-fried sliced potato with fresh chili
- Szechuan Spicy Rabbit w/bone
- Szechuan pickle
=R=
AW, MAN! That looks friggin' awesome!
Ronnie, I'm guessing you told them to make everything authentically spicy?
Whoa there, some of us(maybe just me) are Supertasters. I can't handle a lot of spice.
Not quite what I meant, Cali. I guess I should have said, "authentically spiced". When I say authentically spiced, I mean that if a dish is supposed to be mild, it will still be mild, but if traditionally a dish is supposed to be spicy, then they won't dumb it down for American (or Canadian) palates.
There are far too many Chinese/American restaurants (not this one in particular, mind you) where I've asked for it to be authentically spiced and the dish comes out geared for the silly American who doesn't really know what he is asking for. It's usually only when I tell them to cook it the way that THEY would like to eat it and that I will still pay for it if it's too spicy that they finally relent.
So to me, authentically spiced = true to original dish, be it mild or spicy.
-
Hi all,
Posted below is the prospective menu for Friday night's dinner at Lao Sze Chuan. This is, of course, subject to change but it should be a glorious and enjoyable feast, even if the menu gets tweaked a bit from here . . .
- Spicy Szechuan cabbage
- Sliced Beef & Maw - Szechuan style
- Pork in Peking Sauce (aka Pork Candy)
- Chengdu dumplings
- Tony's 3-chili chicken (aka Chicken Crack)
- Ma Po Tofu w $2 pork
- Lamb with cumin
- Dry Chili Prawns (w/ shell)
- Crispy shrimp with mayonnaise sauce
- Boiled beef in Spicy Szechaun sauce.
- Eggplant in garlic sauce
- Szechwan green beans
- Chef's Special Dry Chili Chicken
- Stir fried potherb with garlic
- Pot herb (yu choy) with ground pork
- Stir-fried sliced potato with fresh chili
- Szechuan Spicy Rabbit w/bone
- Szechuan pickle
=R=
AW, MAN! That looks friggin' awesome!
Ronnie, I'm guessing you told them to make everything authentically spicy?
-
ETA: Ronnie, does the church have enough platters? I'll probably need two for my main dish salad. I have some plastic ones from the dollar store that I can bring if need be.
Randi, remember that the plan is to serve everything family style. So you'll need one platter per table - assuming we're around 50 people, that will likely be 5 or 6 platters, depending on how many people we can fit at a table.
We'll see what the church has, and improvise from Costco if necessary.
I've also got about 5-6 nice ceramic platters I'd be happy to bring with me as well. Use them if you'd like, or not. I'm good either way.
Spoils of catering gigs.
ETA: By 'nice', I mean big. Perfect for family style service. Not fancy schmancy.
-
Both Bob (NancyH's +1) and I will be shopping at the Evanston market on Saturday morning.
ETA: NancyH, Bob, Edsel, and I will all be at Lao Sze Chuan on Friday night (if that helps).
-
Heartland Gathering Bread Class
Friday, August 8th
Noon - 5 PM
Another adjustment in attendance based on PMs.
Updated list of the students I have signed up:
edsel
karen m
Amy Viny
Jean Blanchard (*)
santo_grace
LuckyGirl +1 +1(*)
prasantrin's +1
(*) = probable/maybe
7 definites / 2 maybes
Let me know if there are any more adjustments in this list.
-
I'm not really surprised that Bennigin's is in this position. Friday's, Applebee's, Chili's and all of the restaurants like them won't be able to keep up their margin's either. Think about it. These restaurant have been serving overpriced garbage food for a long time now. People are becoming a bit more food savvy and are tired of the pricing. They make a lot of money on their drinks which are highly overpriced. And don't forget about the fact that they give people a massive amount of food. Half of it goes to waste because they can't eat it all. And then they give massive desserts that are the size of a meal. It could be that people are saying: " I don't need that much food. I'd rather go somewhere where the portions are smaller and manageable." I can't imagine they were making much money on the food. Probably wasted more food than they bought. They were making it on volume. Now that the economy is in the tank, they don't have volume, so guess what? Down the drain they go.
I would normally agree with you 100 gazillion percent.
HOWEVER, the Other paper (really, it's called the Other paper) out of Columbus, OH just did a reader survey for the best restaurant in Columbus. Result? The f-in Cheesecake Factory. Who, as anyone who has eaten there will tell you, proudly boast of their portion size.
Apparently what Bennigan's was lacking wasn't good food, but a two hour wait for a table for mediocre food.
-
Heartland Gathering Bread Class
Friday, August 8th
Noon - 5 PM
Another adjustment in attendance based on PMs.
Updated list of the students I have signed up:
edsel
karen m
Amy Viny
Jean Blanchard (*)
santo_grace
LuckyGirl (*) +2 (*)
prasantrin's +1
(*) = probable/maybe
5 definites / 4 maybes
Let me know if there are any more adjustments in this list.
-
Heartland Gathering Bread Class
Friday, August 8th
Noon - 5 PM
Another adjustment in attendance based on PMs.
Updated list of the students I have signed up:
edsel
karen m
Amy Viny
Jean Blanchard (*)
santo_grace
torakris
LuckyGirl (*) +2 (*)
prasantrin's +1
(*) = probable/maybe
6 definites / 4 maybes
Let me know if there are any errors in that list.
Kind of like a pig roast
in Cooking
Posted
I can't speak necessarily to the other cuts you mentioned in your post, but why not just do all the shoulder ahead of time (when you *have* the time), shred, put in heavy duty bags (freezer bags if you are going to freeze it) and then chill till the day of your party. Put the pork into a crockpot, slap the lid on and it'll be perfectly re-heated by 3 pm when your party starts.
I've done this for many a catered party and it works out really well. Maybe add just a teeny bit of water to the crockpot to help keep things moist.