Tri2Cook

I don't know if it's the authentic choice (I've read varying opinions) but I like cream sherry as the float for a Fog Cutter.

I'm definitely below the curve with these lists... new list - 25, old list - 36.

Looks tasty. I had a couple drinks lined up to try this weekend but I finally caught the stomach bug the others in the house had earlier in the week (that I thought I'd avoided) and I'm not wanting much of anything now. Yesterday was particularly pleasant.

Whichever fish just came off the grill and got wrapped in a warm corn tortilla with some shredded cabbage, cilantro, and my favorite habanero salsa (charred habs, toasted garlic, Seville orange juice and salt) is the best tasting fish at that moment. The problem being, I haven't found many (any?) fish that don't taste good in that situation... so it's hard to call one of them THE best.

I don't think I could pick one that makes me think "it doesn't get any better". With the confession that the overall number of cocktails I've actually tried is relatively low, in the winter, the Eeyore's Requiem approaches that for me. In the summer, a Navy Grog with Appleton 12, El Dorado 12 and Havana Club Anejo Blanco comes pretty close. I think I need to get a lot more drinks under my belt before trying to proclaim one my personal THE best though. Tough assignment, I know.

Most people are taking exception to the "come in sick and let the chef send you home" requirement. There are, frankly, cooks who cannot be trusted to do the right thing in this regard. They call in sick when they're really just calling in drunk, hungover, want to do something else. But the rest of it is beyond solid. This would be a good kitchen to work in, I have a feeling. Especially if everyone is on the same page. The problem with "come in and be sent home" for me is, if I'm well enough to go in, I'm well enough to work. If I'm already there, I don't want to be sent home. I've only called in one time in the past 8 years... that was from the hospital about 2 hours before they removed my appendix. Stopping by the restaurant to be evaluated first wasn't on my priority list that day.

Nope. This is a new one to me as well.

Jokes aside, it was so good I went back for seconds... I think it was braised in red wine. It reminded me of slow-cooked short ribs. Where I live, beaver isn't particularly unusual to see on someone's plate. So I wasn't really caught by the surprise/excitement of it. The jokes, however, are always still fun. Seriously though, a lot of critters I would never have considered as food sources have turned out to be surprisingly not bad or even good. I keep telling myself that one of these days, I'm going to make the effort to really dig in and learn more about the traditional foods of this area. Knowledge of it seems to be disappearing rapidly.

And it was pretty darn yummy too! Almost enough to make one want to change teams.

Great pictures. I don't really do all that much chocolates/confectionery stuff in my day-to-day work but I was looking forward to meeting people and seeing what they're doing. Looks like I missed a nice cocktail menu too.

From Ideas in Food... Version 1: http://blog.ideasinfood.com/ideas_in_food/2012/02/what-iif-flour.html Version 2: http://blog.ideasinfood.com/ideas_in_food/2012/03/batch-2-flour.html "Our original gluten free What Iif Flour works like all purpose flour for baking and as a thickener in sauces. The only catch is that it has both corn starch and xanthan gum. These corn products have come under close scrutiny due the prevalence of corn allergies and intolerances. To solve this problem we went back to the drawing board and came up with Batch 2 Flour. It uses the original flour blend as a model. We replaced the cornstarch with a blend of arrowroot and sorghum flour, which adds a nice nutty flavor. Instead of xanthan gum we use guar gum." I've tried version 1 with great success. I haven't played with version 2 yet but I plan to. I don't have issues with gluten or corn allergies but it's nice to have tools available in case I need them.

I like that one. The stores here aren't stocking the Lemon Hart but the one about an hour away carries the ED 5. I mainly use it instead of the 12 in situations where I'd use Appleton V/X instead of the Extra (when they're going to be playing with ingredients that stomp on the benefits of the more aged versions) but, in all honesty, I could use it in the majority of cases and not feel like I cheated myself.

Really bummed I had to miss this, looks like it was a lot of fun. I'm enjoying looking at the pictures though.

I don't know... but the tangelos I can get where I live are more flavorful and more tart than the oranges I can get where I live so I frequently use those instead.

My new answer to this question is "zero". I went off tea completely 3 weeks ago. I'm going to stay off of both coffee and tea for a while. The goal is to eventually allow myself an occasional cup of coffee or tea without getting back into the extreme excess. If I'm too weak-willed to do that, then I'll be staying off of both altogether.

I thought about making a batch but there's no pretzel salt to be found anywhere close to where I live. Regular coarse salt just isn't the same. It'll have to wait until I order some and whatever day that happens to be will be pretzel day.

I have the Barbancourt 3-star in my cabinet. The LCBO doesn't carry an aged cachaca that I'm aware of.

I've wanted to try the ...- for a while. I've been trying to decide what I could use to at least get the general idea without an agricole (which is not to be found where I live).

What Scoop said. Apologize and get something in front of them. Avoid the situation where everyone else at the table feels like they should sit there with their food in front of them and wait for the other food to arrive or the situation where one person is sitting there watching everyone else eat. And please don't pass the blame by being vague or blaming the kitchen. We used to have a server that was notorious for that. She'd screw up and then tell the customer the kitchen screwed up while telling the kitchen that the customer "just decided they want this" or "changed their mind". Fortunately, she didn't last long.

You may or may not learn much about actual Asian cuisine (just because they serve food aimed at the local tastes doesn't mean they don't know authentic, sometimes that's a money decision) but, if you haven't already (you didn't say anything about your experience level), you'll start learning about working in a restaurant. Those skills can be useful for opening more desirable doors down the road which can eventually lead to getting where you want to be to learn what you want to learn.

How did you get homemade orgeat to last 1 1/2 years? i made 750ml of it and didn't use much of it... I should have seen that answer coming. Nice! But what I meant was, even if I do a 2:1 sugar : base orgeat (which I don't, but I tried it just to see how much it helped shelf life) and keep it in a very cold fridge, I've never got anywhere close to that shelf life. Now you have me thinking maybe I'm being over-cautious and tossing it too soon. I have a batch in the fridge that's been in there for 3 months or so that I was planning to dump. I just went and checked it and there's no funky smell or mold, just a layer of fat that's separated out at the top. Now I'm almost tempted to give it a good shake and try it. Maybe I'll wait until Saturday night though. That way, if I have to spend the next day with the porcelain lay-z-boy, at least I won't be at work.

How did you get homemade orgeat to last 1 1/2 years?

Yeah, it kinda is. Is there a particular reason we need a single word to cover both or is this just a fun brainstorming session?

I like these suggestions but they're probably not good as general-use names unless your clientele has the sort of sense of humor required to appreciate them.

You see where this went wrong, don't you?Apologies for this horrific oversight.Craft Blowjob (revised) Ingredients: one juniper seedling, one heritage calf (prefer Dutch Belted), heirloom potato seeds Prepare as usual. Top juniper-infused vodka with dollop of whipped cream. Serve up. Now you're talkin'.