MattJohnson
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Posts posted by MattJohnson
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Is the handle on the Vollrath Tribute oven safe?
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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.
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For ice cream, see if your high school chem lab has Liquid Nitrogen :-D
great idea!
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Does anyone have a friend with access to a GC-MS (gas chromatograph/mass spectrometer)?
Has anyone tried contacting the company?
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One other reason not to is to avoid all the little pasta shrapnel flying all over!
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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
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grill with salt, pepper, and olive oil. Hard to screw up fresh fish. Could even do kabobs.
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A winter squash course could go quite well as long as you keep it on the savory side. In my opinion Brussels sprouts would not go well. I know it sounds crazy but you could try going to some kind of crab course utilizing a flavorful sauce to brighten it up. I know you already have a beef course but small individual beef Wellingtons are fairly light and go great with Cabs.
Just try to break out of the mentality that you need heavy courses to go with Cabs and let yourself go. The old saying of Reds for red meat and whites for white meat is a thing of the past and almost everything can be paired with anything if you're creative!
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?
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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.
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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?
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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.
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I also use the 1/4c measuring cup for cocktails. Its great for that. Don't have to have a bunch of jiggers.
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That was fantastic.
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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.
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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.
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That thing looks humongous!
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How did you go about setting that up? I live in Wisconsin and feel this must be a possibility.
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.
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Is that bubbly Gruet?
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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.
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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.
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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.
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The hard part is finding a place that stocks Portuguese wines. They certainly are wonderful when you find them.
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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.
Open spirits - shelf life
in Spirits & Cocktails
Posted · Edited by MattJohnson (log)
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.