gfweb

Lots of variation it seems. In Delaware, the Sullivan's is all atmosphere and bad food and service.

I had an object lesson re meat contamination not so long ago. I set a warm meatloaf on top of a new unopened package of ground beef in the fridge. Next AM the raw meat package had inflated and smelled like garbage. Makes you think twice about rare hamburgers.

Things may be slowly changing. Purdue now has a cage-free line of chicken. Who'd have thunk. Must mean that there's demand.

I think we have two lines of thought here. One says that RC isn't all that bad (OK I'll agree,it isn't horrible and I've had good meals there). The other says that RC is expensive relative to what you get and is unpredictable. I'll agree with that too. Compared to Delfrisco's and Morton's chains it is a clear third, though better than Sullivan's which is better than Outback (thoughOutback is a pretty good value).

Very nice indeed. We've been vacillating about redoing our kitchen. Seeing yours being finished may satisfy me for the time being. Sent from my Droid using Tapatalk

At Daniel prices?! I find that hard to believe. Actually, I find it a wee bit of an exaggeration. And as I wrote in my original post, although I don't know about the prices other locations charge, for my $50 I got a full sized Caesar salad that was as good as a Caesar salad needs to be, a 16 oz. tasty, tender, cooked right ribeye, a side of creamed spinach and dessert. How does that equate to the check at Daniel? The Daniel comparison was a bit of hyperbole. But I think you found a bargain. Sent from my Droid using Tapatalk

I've had good meals at RC and bad ones. The good ones were OK. The bad ones were memorably bad. It seems that my good meals were in the past, before there were so many outlets. All the recent RC meals have been disappointments on one level or another. They set themselves up for harsh judgment with $7 spuds and sides that aren't in line with their menu description, and some gnarly cuts of beef I've had. Service that can't get the right steak matched with the right diner adds to the frustration. Corporate QC is lacking. If I got these meals at Outback prices I'd be ecstatic. But these are at Daniel prices and far far below that quality. Mortons and DelFriscos are a few notches higher.

So do Alain Ducasse, Thomas Keller, etc.? They suck too. Who knew?

The bad rap I have for RC is that the places are so variable. For exp I was at one in Mississippi and ordered (I think it was) potatoes lyonaisse, and was served deep fried cubed potatoes. They also put butter on steaks.

Foraging in the tropics... Sent from my Droid using Tapatalk

What?! Openly? How? Please explain. Happens in every big city. The one store in a poor neighborhood has no competition, and anyway nobody comparison shops with food stamps even if there was a place to do it. The store cites higher expenses from theft and vandalism as rationale. They may have a point (up to a point). You see the same thing with gas stations. Its an everyday example of the value of competition in keeping prices down.

German Food.

That cookbook is a contender for the best cookbook in recent years. Lots of solid recipes accompanied by a little schtick.

I have a hypothesis (based on nothing but intuition). Perhaps the MC divide is not based on gender but on the traditional bakers vs cooks divide. MC is a very baking - like approach to cooking. Lots of measuring and precision. "What fun is that?" say some. Sent from my Droid using Tapatalk

especially on NPR

Depending on how liberal one is with the term, cliche; I'd include the phoney food-gasms that Food Network types have multiple times a day. The act is certainly a cliche on some level.

The recipe calls for them to be boiled, but I think it'd be fun to turn it into a puffed snack! (Boil/dehydrate/deep fry.) exactly! great for dipping.

When one looks at the pattern of induction heating/scorching on the bottom of I-friendly pans (posted somewhere on here) there is a clear limitation of the heating to the zone over the coil. The rest of the ferrous pan bottom didn't heat that much. Therefore, it stands to reason that the side of the pan need not be magnetic and would have no influence on the efficiency other than to conduct the heat from the center. Chris, did you happen to take the temp of the oil?

This pasta is then boiled...or fried like a pringle?

I remember my mother ordered those at Stauffer's Sent from my Droid using Tapatalk

False. Nothing escapes from an intact microwave or so I've read. Sent from my Droid using Tapatalk

What is it good for?

I get my instacure from Amazon. Supermarkets often have Morton's cure mix too. I forget what they call it. Sent from my Droid using Tapatalk

I make a onion/dijon/bacon-flavored cauliflower gratin (with cheddar on top sometimes). Rich flavor but not at all spicy. My wife has similar tastes to your GF and she loves it even though she otherwise hates mustard.

I'm afraid that the thing would dry out at the temps it can reach which are short of boiling, but hot nonetheless. Maybe I should just try it anyway. Thanks