
MattJohnson
participating member-
Posts
323 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by MattJohnson
-
If I was in the bay area, I'd split a bottle with you. I too wish each came in small bottles - and that the stores all carried them.
-
Is the handle on the Vollrath Tribute oven safe?
-
Also, learn to make drinks. My wife and I have been trying to learn a new cocktail a month. Get a couple 5oz cocktail glasses (those crazy 11oz things are nuts) and try some classics mentioned here. You can play with the recipes a bit and figure out what you like.
-
Has anyone tried contacting the company?
-
One other reason not to is to avoid all the little pasta shrapnel flying all over!
-
fish or chicken breasts en papillote (sliced potato, carrots, celery, herbs, wine in a parchement bag) I tried Gordon Ramsey's broccoli soup and it was actually really good. Boil some broccoli until just cooked through, put in a blender with a bit of the cooking water, blend until smooth. Serve over walnuts and creamy goat cheese. Heres the link where I got it: http://www.youtube.com/watch?v=tFc6o2m9mMQ Its quite dramatic looking and dead easy
-
grill with salt, pepper, and olive oil. Hard to screw up fresh fish. Could even do kabobs.
-
I agree. Do the best you can, but once you get stuck, just make good food. Who knows, you might stumble upon a pairing that you'd never think of. I've heard that some white desert wines go great with steaks - who'd think that?
-
Not a bad idea, I've not had much luck finding much there. I have no problem finding places that will sell me 36 of what I want though.
-
My wife and I are learning a new cocktail every month this year as part of our new years resolutions (gotta have some fun ones too, ya know). I don't want to buy a ton of new stuff, but I'd like to get a few new glasses. One thing is I've been tending to make drinks in the 3 - 5 oz range and the martini style glasses we got at our wedding are of the 11oz variety. I wouldn't mind getting new martini style, or the bowl style. Are there any online retailers that you've had good luck with and would recommend?
-
I still very much like wine, however I've found that I don't drink as much wine as I'm less likely to open a bottle for myself when I can make a single drink. Good wine is still good. Good beer is still good. Bad cocktails are worse.
-
I also use the 1/4c measuring cup for cocktails. Its great for that. Don't have to have a bunch of jiggers.
-
That was fantastic.
-
My problem has been that I don't let pans heat up enough before adding food. I also think I'm a bit gun shy when applying heat.
-
1. I do use RW for trying out new restaurants. I'd say I'm both a bargain hunter as well as looking for places to return to. I like to take my dining budget and spread it out over a bunch of places for a week. 2. Not sure what they are thinking, but I tend to think that really well run places would use RW as marketing and looking at it like an investment. If they aren't, its probably not that great of a place. I feel that increased volume, drink sales, portion control, and seeing it as a marketing expense should allow places to serve well executed food. If they can't, then I am less inclined to go back for the real deal.
-
That thing looks humongous!
-
if you are asking me ..it was word of mouth here ..but in other States I have lived in I attended the local fairs ..or just called the 4 H directly they have a web page I am sure of it ... the fairs are a fun start because that is the time the kids are strutting their stuff! and you can see what kind of animals are popular in your area I just ask .."can you tell me how I can purchase goat meat?" or whatever you want .. hope this helps .. ← Sounds good. Its a great idea - anyway.
-
Is that bubbly Gruet?
-
That sounds like a fantastic idea, but I just don't have time to dedicate to it right now. I want to eat wonderful things, but sourcing them takes time... hopefully someday I will actually finish my degree and can actually have weekends off! ← fair enough Fed Ex it is for sure!!! and I would do the same thing because I love to eat great food!!!... it is a lot of work doing this stuff to begin with but once you get sources it is easy! so shelve it but when you are ready I highly encourage this ...it is very rewarding!!! ← How did you go about setting that up? I live in Wisconsin and feel this must be a possibility.
-
next time you make stock, just grab a package of wings from the store. Cheap and they seem to make a difference in my stock.
-
While I may have gotten the better than you vibe from other diners, I definitely didn't get it from the servers. Just another perspective.
-
Not sure if I'm being paranoid, but I was told that leaving garlic submerged in oil can lead to botulism. That may be the reason for not doing that. But I think Markk is right. It is quite easy to burn the garlic when using really hot garlic.
-
The hard part is finding a place that stocks Portuguese wines. They certainly are wonderful when you find them.
-
I'd like to say I can get my stainless pan to make a great omlette, but I just don't have the temp control down. It always sticks like crazy. i keep trying, but I'm getting a non-stick for those times when my ego can't handle another failure.