Ross.ucf

I am not positive, but I believe the cooking wear is a way different grade than the can aluminum that would react so such acid from fruit. From About.com: • Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum. Using aluminum makes the cooked tomatoes more bitter and fades the color. The dish will also absorb some of the aluminum and the acid in the tomatoes can pit and discolor the aluminum cookware. So not sure...try a small batch in a aluminum pot and one in a non-aluminum and do a blind test. I would simmer them both for a while first though, since a big batch will take a long cook time and have more chance for it to soak up the flavor of the aluminum. If it does.

Gin Fizz! Gotta love New Orleans!

Agreed! In fact I don't think I've ever seen any eG'er defend the restaurant scene in our fair town. It's pretty dismal! ← As an outsider and someone who visits your fair city often, I beg to ask why. It doesn't make sense to me. Shouldn't there at least be a handful of good quality restaurants for the "discriminating" eater? While the amount of chain restaurants in Orlando is crazy (I'm sure more per square mile than any city in the world) I understand that it fits the typical tourist demographic. I truly hope that before I return someone has the guts to open a decent restaurant. ← Orlando is built around Disney and colleges. It really has no culture of it's own. Good farmers markets, veggie stands, butchers, or even very good fish mongers (mind the spelling) don't really exist. It really is sad, but Orlando is built around chain restaurants. There are a few good restaurants I've heard, a few downtown Orlando and in the Winter Park area. Both areas are at least 30 min. from Disney. If anyone does want a list of what I've heard I can compile it and make it avalible with mapquest links and all. I haven't actully eaten at any of these places however....so you are still on your own trying em!

I really like some of the older, 87-89, Revel cookbooks as well. Allthough The Cotton Country Collection is great, I still use River Road a lot more. Also, another great book that I love to use for reference is OnCooking. It's more instructional that most cook books and is actully used as a text book in a lot of classes. I reccomend this if you want to learn a lot of technique as well as recipes.

"Blanch in the fryolator." Now that's a phrase to conjure with. Nice one. ← Thats not even uncommon to me. We use to pull this trick several times a night at my first line job. ← "Where the hell is my well done steak!" " "One minute chef "

I order out and have them bring me decent cooked crap. Or just take a pack or Ramen and add whatever is in the fridge into the cooked noodles. The possibilities: Endless. The worst however was the night we decided to slice up and fry jalopeno peppers. After eating lord knows how many, we passed out. The next day was not a fun day for anyone.

I was wondering, I know I can google and such not and find what I am looking for, but how much does it cost and is it worth the cost? I drink at least once a year doing "around the world" but that is to get drunk, not to taste what everyone has to offer. Insight on if it is worth the money for the experience would be nice. Hope to hear some responses soon.

In a college town on Friday/Sat. night between 2-4am you are on a hour - two hour wait for pizza. Only two places deliver that late though, so you take what you can get.

That probably is his personality. Hell, try to take something off my station or try to grab something from somewhere near me while I am doing prep and don't ask or mention anything, you bet your *** I will say something about it. Also, what if he had a knife in his hand and was cutting? A lot of times in tight kitchens space is very heavily faught over and gaurded. Although I don't think the spitting on the grill was very professional. Not that I dissagree from a sanitation standpoint, I know it wont cause any harm...it's just... Wrong Onto the book, I also liked it a lot and could not put it down. I have to go back through and highlight a lot of areas on how certaint dishes were made and different tips, ect. I love books like this because you get a story but they put stuff in it that can teach you in ways cook books can not, with stories. I recommend this book to anyone that cooks as a hobbie and even those who do it for a living.

Yeah I get it. But I am the same type of person that would not call a bernaise sauce anything but a bernaise sauce, despite it is a sauce made from the base of hollandise. Matter of opinion

Am I the onlu one that thinks a meringue with chocolate folded into it is not a mousse but a chocolate meringue? And barvarian cream with chocoloate is just chocolate barvarian cream and not a mousse?

Help! Hope that link helps. I am not a baker but it seems to have some good points and probably is right in most aspects. Try looking there and good luck on your next loaf(s)!

Welcome to the forums! Margaritaville has great burgers, but everything else is so so. I also am a huge Buffett fan myself. If your other half is picky, try Epcot. They have the around the world thing with a lot of stuff to eat there, if your doing all the parks. Also, I-drive isn't too far and has every type of restaurant you could think of. Joe's Crab Shack is not bad either. Good luck and have fun! Weather is PERFECT right now.

Barvarians are not a mousse, but a barvarian. Also, I pulled this from my Professional Baking book: I also looked through several different books and saw no set "mother mousses" anywhere. So just have fun and make whatever you want. Also note that you can use fruit and not just chocolate. Hell you can even use salmon Anyway, good luck in whatever you make. I like to make a chocolate, white chocolate, and raspberry mousses and put them together to make a nice little parfait.

I beg to differ. Good food is good food. More people scew up gras, caviar, and truffles than pizza in my experience. I think the whole Disney dinning experience is just a food mill. They try to get as many people in and out. Sure they have great menu's but when I have been there it wasn't mind blowing. Unfortunatly, Orlando does suck all around for food. We have no culture in this town. Kinda sucks, especially when you come from Louisiana