gfweb

I'm trying to find Trisol, a wheat starch for frying. Only source is a UK company that won't ship to US (although they ship everywhere else, jerks). Any ideas?

Got a source for trisol? Seems that La Tienda nolonger sells it.

Its NYC. A drink at Bemelmans is about ten bucks for 1.5oz. Its for charity. Twenty bucks is nothing to give to charity and you are getting a drink too. Make it $30. You just have to present the proposition properly.

Charge a lot and pour fairly. So for charity in NYC, I'd say $15-20 and 2 oz.

Crunchy means the wine needs to be decanted.

How do you say "Bret Favre"? Unless you pronounce it "Fav-ruh" you are incorrect in France. But you say" this isn't France and he and everyone else says Farv" . And I say exactly.

Pizza, duh.

Seems a bit short. Why would it be different from beef tenderloin?

Venison tenderloin (courtesy of a generous friend) with mushrooms in marsala and lemon braised spinach. Tasted much better than the phone-photo looks http://forums.egullet.org/public/style_emoticons/default/angry.gif

Get some Pappy Vanwinkle if you can. Needs one small cube.

I just got a bunch or cheap shiitakes and plan on making mushroom powder. Do I roast first or just dry and grind?

Yeah me too. Early stupidity/attitude never gets better. Anyone who is bad the first day doesn't get a second day.

Very Texan trait.

Three written warnings and then a firing. If part time I don't think you even need the warnings. Depends on the state of course.

Let him/her go. Its only a matter of time before a big screw-up.

Thanks all!

Open and chewy would be the thing

What bread is best for panini made at home? I like a crusty bread in a panini but a baguette or even a hoagie roll goes stale so fast. Is there a frozen bread that can be baked a la minute?

Chipotle-- Not even Bobby Flay can say it right.

Eh. I think its not such a big deal if a proper Italian says "prosciutto" and my deli guy says "proshute". I think Giada's exaggerated Italian pronunciations are comical and past the point of proper diction eg her "maaas-car-pon-aay". I'll take an honest "proshute" over a pretentious "maaas-car-pon-aaay" any day.

The French have a ministry to assure that foreign words are Frenchified. A non french food term would not be pronounced according to the language of its home, but rather in a frenchy way. The consensus of this thread is that they are wrong to do this, no?

Great idea. Ice cube sized lumps of gelatinized flavor. Ready to enrich a dish made in a hurry. Waiting patiently in the cubbard until needed. Except they suck. Ubersalty. Useless.

My bullshit detector is beeping.

I pour simple syrup over pecans on a sheet pan and dust with allspice, chipotle, and salt. Bake at 400 till dry. Sent from my Droid using Tapatalk

Four seasons Las colinas is close. But four hrs isn't much if u leave dfw Its been a while since I ate atbtge Hyatt place Sent from my Droid using Tapatalk