SundaySous

Now that's what we need around the Great Lakes a really good eal recipe. That and one for Asian Carp soon to be coming to a Great Lake near you.

Is the Statue of liberty in NYC or NJ? I remember seeing the lawsuit but never bothered to follow up on it.

Here are some pretty good examples. Roll Sushi RobotTSM98A AC120V 60W ETL approved Size: W490 x D590 x H640mm Weight: 45kg No experience necessary and one can make SUSHI on the first day. Perfect for Take out Sushi Stores, Supermarkets, Catering. - Easy to operate and clean - Compact tabletop design and ultra-lightweight - Easy maintenance - Speed per hour (Approximately) For thin rolls (Hosomaki) 300 rolls/h For California rolls (Chumaki) 220 rolls/h For Thick rolls (Futomaki) 180 rolls/h

I would think using frozen you would want to defrost in fridge and start from there.

Dips, give me a 16 ounce brick Velveeta and a variety of canned chilies, jalepenos, frozen spinach, you get the idea...and a microwave I have dip worthy of any superbowl party.

I'm thinking the larger super markets probably have one of these or outsource it. Maybe asking around at one of these you can find one. Those things look amazing.

Knowing me it was probably Jose Cuervo and not the Gold either. The chef that showed me this said they used a spray bottle at the restaurant. I've had Tequila marinated chicken and salmon also and I kinda wonder if they were doing it the same way. The only reason I can think of going top shelf here might be to adjust the "bitter" taste. I smoke so I really don't notice the bitter some people do.

Congrats, I think I know how you feel. I was a line cook back in 78, it's amazing the lack of professionalism that is tolerated in some of the kitchens I hear about from cooks today.

$400 excluding tax, tip and wine @ Everest, Chicago. Valentines day many years ago. Perk my boss gave me. I remember at the time I thought I would rather have the money. Afterwards I thought worth every penny. Been back twice.

Using a basting brush a quick pass of Tequila after lime juice has done it's thing will take the "sting" out of the citrus. You end up with slightly bitter taste.

Yikes, JanMcBaker makes a good point. I think even reheating this in a microwave would invite disaster. If your going off site and can't grab a 350 degree oven for 1/2 an hour and trust me you probably won't you probably want to add bacon on top after you reheat it, in an oven. I would think as soon as it comes out of your oven, if it has to travel cover with plastic wrap. Remove plastic wrap before reheating. About the powdered mustard, you'll find it in the spice department of your grocer. Probably called ground mustard. As far as the milk I would go with milk. Only because you don't have time to experiment. Knowing Alton he would probably use 1/2 and 1/2 but why risc it first time out. Actually he would probably use butter milk and add heavy cream. *I'm slowly realizing that I may just be a little obsessed with Alton Brown. Lol little obcessed...*

Hmmn bacon can be tricky in this situation. I usually bake it crisp. If you are not serving kitchen to table I wouldn't incorporate with pasta and sauce as the bacon will absorb liquid over time. Come to think of it I have served soggy bacon like this more than once. I think I would sprinkle over top as it comes out of the oven.

Really loving this thread. I have a turkey ham in the fridge and while searching turkey ham somehow I ended up here. Glad too. We have a Mexican market across the street from the national chain. Perdue fryers 1/2 what the chain store wants. Right now tomatoes 1/3. Due to the poor quality of Pizza available in my area I broke down and bought a pizza stone. I think I'm spending $6 for a pie I like as opposed to $18 tip included, delivered for one I don't like. For us that's a $600 annual savings. Love the other suggestions here, thars gold in this here thread.

I think it's important to consider making two pans. One with bacon and sweated diced onions and the other plain.

How many servings do you anticipate? Anything over 30 and those big ol cans of cheese sauce start to look mighty tempting from Sam's Club.

Bacon in a cookie, you are truly a visionary. Ideas? Got nothing.

Never underestimate the power of google. Google videos more commonly referred to as you tube that is. A search for cake+decorating returns 179 hits. I should probably add these guys as well.

Yes I feel like getting rich if only to open a few restaurants doomed to failure before I finally figure it out.

I use that Average Betty "Mac Daddy" video more for anger management. The woman is just out there enough to change my mood that quickly. For inspiration, dealing with the blues even anger management I often rely on Alton Brown. Don't tell the feds but I know someone (me) that has illegally downloaded about 100 episodes of good eats. If you ask my shrink he will tell you they have helped a lot. Your next assignment , should you choose to accept it involves partial dismemberment of a chicken with the added benefit of separating the skin, not removing it. (he recommends shears but if you know anything about anger management use a knife, a big knife) How cool is that. "And in the meantime, listen to your appetite and play with your food." Alton Brown, Good Eats

From their web site: "The Bill of Doing Things Right, You have the right to serve pizza at your wedding." I like the way these people think.

Give the wife $20 and send her back to that flea market for a mixer. Do get the convection oven. One with a built in temperature probe. You'll have to adjust your baking techniques they hold temps so true.

You sir are a Saint among Saints.

I met a consultant that would write notes on the backs of credit card receipts. I always thought that was pretty clever. He was telling us about being audited and spending something like a 1/2 hour talking about restaurants he and the auditor had been to.

I'm convinced people that walk into your kitchen uninvited and take over the cooking have a serious personality disorder. Growing up we had a cottage, one of five on the same property with four other familys. We would do combined meals. One breakfast I was on pancakes for like twenty. I've got three bowls of different sizes of add water out of the box pancake mix and ready to go. One of the other parents grabs a gallon of milk out of the fridge and announces we can make crepes, yeah let's make crepes. Needless to say we didn't have crepes that day or pancakes. I got to listen to him tell everyone how I couldn't make crepes for quite a while. I took comfort in the looks of the audiences. Something like this man is obsessed.

A chef at a country club here uses saucers to taste his soups, sauces and stocks. He grabs an arm full, at least a dozen. Dips, tastes, throws in bus pan and then adjusts seasoning. He claimed when he uses spoons much of what he is tasting ends up on his shirt. I always got a chuckle out of this. Here's a guy with something like 20 chefs working for him and he doesn't know how to use a spoon. I'm sure he has a better reason just not giving up the ghost.