Porthos

Here the debit card system is tied into the cash register system. You swipe your card and enter your PIN while the cashier is ringing up your order. They press their "debit" key,wait maybe 5 seconds for approval and the fact that you paid via debit card becomes part of the receipt. So except for when I have so few item that they can be scanned before I can swipe my card and enter my PIN, it's faster than cash. A related peeve: people who are done paying but don't want to move past the place where the "current" customer stands because their order isn't done being bagged and put in the cart. If iIm just picking up a few items on the way home from work the cashier will have finished with the previous customer, separated our orders, scanned my order and I can't pay for it because the previous customer is still camped out in front of the debit card terminal.

I embarrased my daughter a couple of years ago when the cashier wouldn't turn away the woman with about 25 items at the "12 item or less" register. I demanded to have the manager called over, and he was really no help. I asked for and was giving the corporate complaint 800 number, which I called. I found out later (after my other daughter got a job at that same store) that company policy PROHIBITS cashiers from enforcing the express lane item limit not matter how far over the item count is. This sort of not seriously meaning what the sign says makes me nuts. By the way, the market chain that I shop at was bought out by Kroger and the store has been on a down-hill slide ever since. The quality of produce has been the most pronounced. Fortunately, a new market with an emphasis on locally grown produce when available has opened up.

If the union dictates the hours - that's not a problem. The manager is wimping out. The signage for the hours of operation just needs to be changed to reflect reality. Only my opinion...

Yes, it did help. Thank you.

My wife wants to make a side dish that contains artichokes and Nicoise Olives. We haven't found any in the stores and no one she has asked knows what they are. Are they a distinct cure? Do they go by any other names?

I went to see this movie with my wife and our 2 daughters, ages 20 and 26. The first words out of my mouth after the credits ended were, "I can't wait for the DVD so I can read all of the credits." We all thoroughly enjoyed the movie (can't imagine someone not liking it), and will be buying the DVD when it becomes available. We are all Pixar fans and this just added to our admiration of the work the do. Anyone who reads my posts knows that I am not a restaurant professional - I'm an engineer. One of the tiny details put into the film caught my eye and defined for me just how much effort was put into creating realistic kitchen staff. That tiny detail is when Collette gets off of her motorbike and grabs her roll-up case of knives to take into work with her. I doubt 1 out of 20 viewers will ever notice but for me it spoke volumes.

o.k. - you got my curiousity up. I'm going to get my dinner there Friday and then I will post my opinion. Is it located on Glassel?

Trust me the following has happened - more than once - and I shop in a union-staffed store. Canned goods on top bananas, tomatoes, bread, etc. Frozen food in with the flour - the frozen food sweats which dampens the flour (or sugar). I tend to pay with my debit card with generally is faster than dealing with cash. I don't like my 2 liter soda bottles put into the plastic bags so I ask for them to be put directly into the cart, which they do - but sometimes with glances that aren't necessary. Want to have a little fun: Sometimes when I am asked if I want paper or plastic I ask if there are any other choices. eta: I can't believe I missed my BIGGEST peeve. I shop where they have those horrid miniature shopping carts for kids to push around. If parents actually watched over their kids who are using them I would be ok but in general the kids are left to terrorize other customers while they push them around like guided missles. I sometimes do my shopping while in my wheel chair and then I have to be doubly careful so as not to collide with the unsupervised attack minors.

So it's not just me. You know you're a gadget-loving egulleter when you can't wait for the next thread on kitchen equipment. Of course, I keep telling myself that I don't need anything more for my kitchen. My inner self replies "What if you've missing the one great thing that will make your kitchen life complete . So it's off to "Today's Hot Topics" again because who knows what may have popped up in the last 20 minutes...

For serious browning I have a 12" Stainless Steel Revere fry pan with a 2 3/8 inch height and a 1/4 inch of metal on the bottom. It has a copper coating but I think that it's more looks that helpful. I find stainless or cast iron the best for browning. I do own cast iron skillets but I prefer the stainless because I can pop that into the dishwasher. I've only learned in the last year that trying to brown in my non-stick pans didn't work as well.

I don't cook or serve for a living but I do some volunteer cooking. I wash when finished in the restroom and then re-wash when I re-enter the kitchen. I can't imagine doing anything less...

Matt, If the sides are high (and I'm guessing from your info that they are over 3" high) it could be that the moisture being put out by the meat isn't able to be drafted out of the pan as steam. Lower sides seem to help in this department. I use pans with a height of maybe 2 inches. My other question is if your 4 qt pan has a non-stick finish? Porthos

I just had a flashback to a specific incident. My wife, daughters and I were at a Coco's that since has closed. I went to use the restroom and our server was in there also using the restroom - and left without washing his hands. I spoke to the manager. He assured me that the wait staff washed their hands somewhere else . That answer was unacceptable to me . Too the best of my memory we never went back.

Dinner out at a smaller chain that smokes their meat daily to celebrate my 26 y/o daughter's birthday. We had 4 examples of poor server issues: 1) Stated how soon our appetizer would appear. It's crazy to state how fast a busy kitchen is going get out a particular order. When it doesn't happen it becomes an irritation because now you had an expectation that wasn't met. Just take the order and don't speak out of turn for the BOH. 2) 26 y/o daughter's order wan't right, 20 y/o daughter only served one of the two things she ordered. The 20 y/o just wanted a bowl of soup and a side of cheezy grits. That's her choice. Had to flag down the server to get things corrected. 3) He asked if we wanted more drinks: my younger daughter asked for a cherry coke and my wife ordered another drink. The server immeadiately walked away before my older daughter could open her mouth to order the next drink she wanted. Server returns with only my younger daughters drink. My wife repeats her order. Again he's gone before my older daughter can order her drink. She finally gets to order her drink when my wife's drink arrives. Come on guy, look up, look to see if someone is looking at you since YOU asked if we wanted more drinks. 4) I placed the used appetizer plates, stacked, at the edge of the table so that they could easlily cleared. They remained there until he brought the check. This to me is hospitality 101. Don't leave the used stuff there if it's clear the patron is done with it. I HATE when I feel like the table is over-crowded for no good reason. I left an OK tip but nothing showing that I felt I had been served well. We discussed the service on the way home. I just thought about that - service poor enough to create discussion - that's sad. We came to the conclusion that Ozzie was new to serving. Hope he finds his stride before someone with less patience gets really annoyed.

Darn! I'm trying to not be looking for new kitchen stuff right now... This block may end up on my birthday/Christmas wish list. It would get my cleaver out of the drawer and give me space for my new slicer as well. I REALLY like the idea that I can run it through the dishwasher. Although our kitchen is of modest size we already have 2 knife blocks in it - one for the knives my wife uses and one for my knives. Do I dare exchange one of the existing ones and use up more counter space? Ah the dilemas that reality foists upon us!

Ditto. My knife block (the one with the steak knife slots) sits on the counter just to the left of my cutlery drawer. It keeps the knives out of a drawer which I find to be a plus.

My trash can and recycle can do not have lids but there is a book case on the end of the counter that blocks the main work surface from the trash can. Depending on how much prep is involved I may or may not choose to get a garbage bowl to put the discards in. Reading through this thread I was reminded of something that happened where I do my volunteer cooking. I found a bag of oranges that had gone moldy. As I headed to the trash can the woman that runs the kitchen stopped me from throwing them out because she was going to try and salvage them. The only thing oranges were used for was to slice into sections for people to eat. I can't imagine someone scrapping the mold off of something and then serving it. Major Yuck. In the amazing department. My mother-in-law hosted Thanksgiving for up to 30 people each year until she passed away. She was a terrific cook. The amazing thing is that her kitchen only had about 4 feet of usable counter space split into 2 sections. I will never know now she did it. MY wife and I go over and cook for my father-in-law and marvel at how she managed in such a space. Just fixing one nice dinner for six is pushing it for us. This amazing woman also, with help, cooked meals for her annual sorority wine tasting and dinner fund-raiser for as many as 150 guests.

All Right. Who put the web cam in my kitchen! Actually it's just running out of counter space that really happens... What's gross? How about a cook who doesn't wash her hands after using the toilet (yup -my mom). I can barely bring myself to eat food she has prepared any more. So we cook or take her out to a meal as much as possible.

I ignored this advice for years and finally came around. The biggest benefit to me has actually been a different issue. Since my wife, my daughter (now moved out) and I all cook we have multiple knife blocks and multiple basic knives as well as specific-purpose knives. Because we have multiples, if knives get used then set aside until the dishes get done they may set for a day or two sometimes. We go to do more cooking and grab a fresh knife and then add that to the "pile" of knives waiting to be washed. That's not the best thing to do the surface of the knife - leaving food bits on it for 24 to 48 hours. Now when I'm done I immeadiately hand wash, hand dry and PUT AWAY the knife or knives I just used. They require less maintenance and are ready for use the next time I go into the kitchen. And here's where having OCD comes into play. Every knife in each block has a specific position. I don't have to pull out similar looking handles to make sure I'm getting the knife I want. MY 20 y/o daughter thinks I'm crazy for wanting such organization and refuses to learn where I want the knives. So when she does the dishes the knife I want might be clean but it is "missing" 'cause it not where I'm expecting it to be. Since I changed my ways my knives are always where I expect then. Regarding being compulsive, the handles have to be oriented so that they already have the blade edge pointing in the right direction ready for use without having to switch my grip. Hey, it's my kitchen... THe only knife a celebrity chef has ever used that has intrigued me is the one I see Giauda De Le Rentis (sp) using. I'm interested in the knife because of it's blade shape. Someday I need to write and ask what kind it is. Until then I will keep using the knives I have. I'm happy with them. Non-twin Henckels, Chicago Cutlery, F.Dick, some no-names that still get used from time to time.

Tess, My guess is that you don't pretend to know all about wine or put on airs. A customer who doesn't know much about wine and is simply and honestly trying to learn doesn't fit the kind of people being joked about here. I think you are safe.

I use a small shaker designed for parmesan cheese. I rarely measure salt when I cook but I can grab the box of Kosher salt or unscrew the lid when I do measure out salt. I think I paid all of $2 for it at Wal-Mart.

25,000 BTU for around 750 sq inches of cooking surface seems underpowered. It may not cook with the speed and heat one would be hopng for in teppan-style cooking.

Barley-Spelt Grain Salad I've never taken this to a potluck where I wasn't asked for the recipe. My wife and daughters are always glad when I make it.

Thank you for saying this so much more clearly.

Not in OC but still in Southern CA. It if your ever in Rancho Cucamonga the Red Hill Barbecue on Foothill is to honest smoked meats done in the outside smoker. You can find this place with your nose. Their ribs are my hands down favorite. Get it take out and then get ready for an incredible treat.