MattJohnson

Here is one I have. I have a stainless steel fry pan of decent quality (Revere-ware). I have some troubles with proteins sticking. Even with a decent amount of oil, I can't seem to get a good browning without leaving a decent amount on the bottom of the pan. Do I need a non-stick skillet, or am I just doing something wrong.

It may be due to how bombarded we are by marketing. After a while, its easy to feel like people are in for the hard sell. However, like Markk stated, once you can demonstrate quality, many will want to know more. I'm almost always ready to listen to a producer tell about their products. Especially when you can tell that she is very passionate about them (as opposed to the hard sell). An issue I have is what do you do when the passion does not make it into the products? I truly love wine, but turn me loose at a vineyard, and I can nearly guarantee that I'll make a bad wine. I often find the opposite problem - producers don't want to talk much. Perhaps people get tired of the same old questions.

Blackbird is a sister to Avec I think.

If a place serves pizza, I always go with the magarita (sp?). It isn't complicated, but it seems easy to do poorly.

berghoff was our go to beer in college. lovely stuff for the price.

I don't work in the food industry, however the best bosses I've had have always supported furthering my career. I'd say support your staff in their decisions. It will breed honesty and good will that will likely pay for any inconvenience caused. My $0.02.

And those monster fruit bombs go GREAT with Big Mac's!

Wow, what an interesting article. It is so interesting how over the years the drinking habits of the country has changed and how the industry influences/reacts to that.

I can't wait to hear how this goes. I'm guessing the first one will be kinda messy. By 20, you'll be a pro!

Great writeup! Thanks so much!

I should have figured you already did that. I suppose the issue is more that your love of making a certain wine is at odds with the demand of a certain percentage of your customers - and that kind of hurts. Like a concert pianist being asked to play chopsticks.

I'm not in the industry, but I am in an industry. Wouldn't everything be so much easier if it weren't for all those pesky customers? Couldn't there be a solution where you spin the white merlot off onto a different label? You could sell it, make tons of cash to help fund your "real wine" business?

I'm with Gordon. It seems to me that people new to wine use price and scores to supplement their lack of knowledge/experience (I know I did - and probably still do somewhat). People with big pocketbooks are able to err on the side of luxury (need to invite some of them over sometime ). I'm not sure I'd consider myself discerning, but I know that I love finding those great QPR finds. I like to try lots of wine, so finding the cheap ones allows me to try more.

Or, they add it to cow genes and we"d get a whole heard of beef burgundy ← good one!

Just wait, they'll splice the grapes with pig DNS and produce pigs with Pinot for blood.

I don't work in the food industry, but I did work on the line in a factory or two. I always hurt when I first started the job, but after a month or so the required muscles would get used to it. So I imagine that the strength and flexibility training suggested above might do the trick. Also, the ergonomics of your station probably has a lot to do with it. I was having trouble in my cube with back, wrist, neck pain (yes, I'm one of those) and just raising the display 8 inches, getting a chair that fit me, and sitting up straight made all the difference. I'd imagine you'd run into similar situations in the kitchen (counter height, etc)

HAHA

I can second this. A visit to Gundlach is what got me into wine. It was our first trip to the area and we stopped here first at 10:30am or so. We were the first people in the door and a 24 year old studying to be a winemaker was working the counter. We started talking and asking questions about wine (we knew very little) and he seemed to enjoy helping us along. He asked us if we've ever decanted wine before, we answered no. He proceeded to uncork a fresh bottle of zin and throw it in a decanter. He spent the next hour or so swirling, pouring tastes, explaining what to look for. It was a very enjoyable experience. It really opened our eyes to how wine can change. I was a bit worried how much it was going to cost (a flight was supposed to be 8 bucks or something) but he ended up doing the whole thing for free. He said, "You have to get something for being the first one here." I can't help but think pleasant thoughts about that winery.

I had the same thought, Jim. But when they are throwing strikes, go out swinging, I say. I'd be interested in hearing more about the meal when its done too.

I'll start with a disclaimer that I'm no where near as experienced as some of the other regulars here, but I'll give you what my thinking would be. I'd try to find a white that can stand up to the porridge in terms of mouthfeel, but have enough acidity/fruit/mineral to contrast. Perhaps an unoaked/lightly oaked chard? A Burgundy perhaps? Is that offbase?

Where's your Chicago store? Inquiring westsiders want to know! ← Marmish, Its south of Randolph street: Herzog Store Fixture Co. 1034 W. Madison St. 312.666.2600

I too enjoy going to restaurant supply stores. I was looking for a chinois and at w-s it was 80+. Went to my store in Chicago and got a sturdier one for 25.

I just put slices in glasses of water like you would a lemon. Very refreshing.

I read about that brandy when I was going to Oregon. Unfortunately, I wasn't able to try it, but I recall that they only make the raspberry when the year's fruit is good and it takes an LOT of berries to make the brandy, hence the price.

Thanks for the tip Toby. I'll give that one a shot next time.