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Have you had it recently? Rebel Yell used to be drinkable. I bought a bottle based on past experience a month ago....it was horrible. Nothing like the old RY. New distiller, I believe.

A common feature of Americanized Chinese places in my part of the US is that they suck. Not because the concept of the dish is bad, but because the kitchen doesn't give a damn about what they put out... or that's what their patrons want. Gloppy greasy partially cooked coating on fried things....overcooked chicken breast bits...day-glo orange candy sauces. Barf.

It really is hard to find anything decent to drink in your price range, Shel.

You might find pint bottles of Maker's or Knob Ck in that range.

Breast + drumette. Said to be more flavorful, I never saw the point.

Acid will cause pectins to resist degradation. I bet that this was the issue with the first batch. Baking soda has the opposite effect,BTW. Discussed a little here http://forums.egullet.org/topic/141973-starch-infused-french-fry-perfection/?hl=french%20fry%20cooking

Congrats on the chamber vac, J N W! You have a serious kitchen indeed.

You can't win a pissing contest with a skunk. Either Aesop or Uncle Remus said that, I think. Probably neither. But its true.

Unpopular, I'd be in no rush to redo that. Looks nice!

Nooooo. Its a service issue. They are to welcome customers of all stripes and be hospitable. That is their job. One 10% tipper a week isn't killing anybody. BTW I bet this guy is Northern European, not "non-white".

Weinoo and Blether...impressive use of space. My continual bitching about the awkwardness of my kitchen shames me.

Hungry C...Beautiful new kitchen! You like the Blue Star? It sure is pretty. If I ditch Spock (the Vulcan) a BS might be the thing. Porthos...great stuff. I love the pot rack. That's a lot on one hook! Blether, you get a lot out of a little space. Any room for food storage?

Looks like it was a cut-in biscuit. I do recall some layer-i-ness to it as well.

No photos on website and www has none that I can find on google. All the images for "elways biscuit" turn out to be from other restaurants. Description? Palm sized. Light but not a bit crumbly. Served in inadequate numbers

No leakage. We turn off the gas to them. We are about as south and east as you can get in PA. One of these days we'll get a history person to research the place. We do have old maps from 1800s with some details re the property. Redid a bathroom last summer. In the wall was a newspaper from the 30s talking about the rise of this Hitler person in Germany. I was hoping for a copy of the Declaration of Independence. Oh well.

I keep a can of it next to the stove. All kinds of uses

Interesting question after a moment's t hought. Fish spatula, or tongs ever so gently. Or, more commonly for a filet, tilt the pan, slide the fish up the curved side and use my finger, or a fork, to ease it to the other side.

Chamber vac + SV thing = $700 vs. Ziploc + Anova = $188 If a chamber vac is one's desire, it might be a good deal. And coming from that store implies to me that it would be up to code for restaurants. Hmmm.

Hmm. Makes me look differently at the things.

Smithy,that perforated long handled thing is a walnut roaster. Amazon sent it to me instead of the French carbon steel pan I ordered. They said "just keep it" and sent me the right pan in a few days. Never used it, but it looks so hearthy, so Dickensian, we keep it hanging there as an objet d'art. We do have walnut trees, BTW, and they are a messy, black staining weed tree that crops up in every garden and wood. Never eaten one of them.

Anna...Looks neat to me and incredibly efficient use of space as well. I have a couple of those "contigo" travel mugs myself. Great for both coffee and keeping sauces warm...mostly coffee. Porthos...that grill is a major PITA to keep clean if it isn't used all the time. I suspect that the range is a restaurant model; no normal home could handle the labor to keep the grill clean. I loved it the one time I cooked on it, but clean-up was monumental. A big cutting board on top hides the thing and is more useful for me.

Under the cutting board is a big flat top that I've used once in 20 years and under that is a giant broiler. The whole thing has 11 pilot lights which warm the whole room if all are lit. We keep a lot of them off to save LP gas. The place was built in the late 1700s and then enlarged. It's cool to think of what might've been discussed in that kitchen over the years.

I always like looking at kitchen stuff. So for fun and perhaps inspiration I'm starting a thread on The Kitchen. My kitchen has been one for a couple hundred years. We occasionally do cook in the fireplace, esp in the winter. Big old Vulcan range. Not the best ovens, but I'm attached to the thing. If we ever redo the kitchen there will be a tough decision to be made. Breville Smart Oven and pans The actively used cookbooks

Dead to me until they get it in android.

When I get home...