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colestove

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Posts posted by colestove

    I will never again . . . (Part 1)

    in Food Traditions & Culture

    Posted

    Katie,Your story reminds me of something I saw while on active duty in Dallas in 1961. My wife and I went to a steakhouse to eat and the table accross from us ordered oysters on the half shell as an appetiser. The tray had the oysters homemade cocktail sauce and a ramekin of *grated inhouse fresh8 horseradish. One of the men proceeded to put three or four heaping spoonfuls of the horseradish in the cocktail sauce. One of the ladies at the table told him that he was playing with fire. He replied no problem He proceeded to put a heaping spoonfull on an oyster and throw it to the back of his mouth. Of course it got about half-way down his throat before he got the full blast. I dont think I have ever seen anyone in more pain from spicy hot food. He suffered the rest of the time they were there. Since then I have been very careful about trying spicy food.

    colestove

    Fried Turkey

    in Cooking

    Posted

    I am deeply grateful I was not eating or drinking anything while reading your moving discourse. I would have wiped out my entire keyboard and moniter. My eyes are just returning to normal vision and my sides have almost stopped hurting. GREAT REPORT

    colestove

    Best service you ever had

    in Restaurant Life

    Posted

    I am a retired chef (business cafeteria) in the Denver Area. My boss put money in the budget a few years ago to send me to the National Rest. Show in Chicago. My wife and I decided to splurge and she went with me. I made reservations at The Ritz Carlton for sunday brunch and at Everest for a top drawer dinner. The service at both was the best we had experienced but two things stood out at Everest. At that time I was on several medications and as I started to take them after dinner one of the service team asked if I would like water without ice to take my pills. In the glow of one of the best two or three meals I have ever eaten I forgot my credit card. John Pierre (the maitre d ) called after we got back to the hotel, told me he had the card and before I could panic about the cab ride to get it,offered to come to the hotel and leave it at the desk. A very nice end to a great meal.

    colestove

    Turducken!

    in Cooking

    Posted

    AL Roker and a chef (whose name I don`t remember) did a turduken on the TODAY show late last week. The chef said *get your butcher to do the boning,unless you want to have a mess and take a long time.* It did look good but I kike your stuffings better than the generic spinach he did.

    colestove

    Chinese Cleavers...

    in Kitchen Consumer

    Posted

    I saw Martin Yan in person at a local dept store a few years ago demo ing something or other The only thing I remember is the incredible skillset he had with a Chinese cleaver. He cut chicken breast meat so thin you could see through it and boned a chicken in well under a minute. After that I began to use one in my work kithen and the more I used it the more things I learned to do with it.

    colestove

    "Southern" Desserts

    in Southeast: Cooking & Baking

    Posted

    zilla, a quick comment from a dessert lover but fairly small eater. I think you may be getting a higher % than you think. My wife and I almost always share dessert after a dining out meal because we do not want to get so full we dont enjoy the experience. Your desserts sound great and the experience you are having should pay great benefits as your career goes forward. Thanks for sharing.

    colestove

    Biscuits and Sausage Gravy Help

    in Cooking

    Posted

    Re:SOS The person cooking SOS in the service makes all the difference. When I was called to active duty in the Berlin crises I was one of 2 1st cooks. When I made it(as taught by my mother) we never had any left and I had one soldier who took two trays, put 3 slices of toast on each and had me fill them as full as I could without spilling. When the other shift made it we had to throw a third of it away. Same people eating in the same mess hall. Biscuits and gravy is still one of my faves and I now have to put it on the menu at home in the next day or two thanks to this thread.

    colestove

    Ice Cream

    in Southwest & Western States: Dining

    Posted

    afn:

    They have been open for several months maybe even a year. They are in a new building just south of Three Margaritias (sp) across from The

    Country Dinner Playhouse. They also make their chocolates which are

    outrstanding as well. From what I can tell the original family still runs the

    operation and the quality control is very good.

    Ice Cream

    in Southwest & Western States: Dining

    Posted

    Suvir There is a place called Michelles on Clinton south of Arapahoe Rd that is excellent. It is family owned and operated. The co started in Colorado

    Springs . They make their own hot fudge, hot caramel, and other toppings. They also offer sandwiches etc, I can not comment on those because I only go for the ice cream goodies. All of the flavors i have had have been good. Hope thi helps.

    colestove

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