SundaySous

Curious could you give us a cost per bottle estimate?

37 & 1/2. Yes by then the body will be able to handle the onslaught it would have to endure every time it is confronted with assembly line food. A word of advice. Your children often look at your reaction to things. If you shrug your shoulders and say OK lets go eat Mc Donalds then they are learning to shrug their shoulders and eat Mc Donlads. If you say "no way we can do better than this." They are going to have it reinforced in there pyschy that yes you can do better. Let's face it sooner or later they will pass through those Golden Arches. I would think it better they faced this with you and you could set an example to the good things that can be had in such situations. Your challenge now shapers of the future is to find the good in such places and making that next generation aware of what is available in a bad situation. *you have 90 minutes and the winner gets to explain to everyone else there are no winners just survivors. Your time starts...when ever you want it to start, your adults, just make sure ya start*

For ube From wikipedia apparently in Hawaii it's known as uhi. So far all I seem to find is it's sold at garden centers as some kind of decorative plant. I suggest calling Filipino restaurants and see what they know. I enjoy looking for stuff like this for all the stuff you learn along the way. Stuff like Natural Food Expo West tell me that's not worth a roundtrip ticket to Anaheim, CA.

This thread got me thinking the same thing. I would think using liquid Nitrogen and possibly the method for making the shell shown in your first link "the cocktail egg" would be possible. Not being able to read Chinese I'm somewhat at a disadvantage.

You honestly do need to know the source. You don't want a tree hugger that has just retired and started their own farm. You want to know when it was harvested also. Four days max from that date and time in your fridge. On that last day start to make yogurt, cheese or a bunch of other stuff I forgot. Buy what you need for that day would be best but who can do that. Oh yeah the French, Spanish, most of Latin America to name a few. Might want to shy away from it if you're elderly, pregnant, elderly and pregnant or under the age of 4 (I say 6). If your immune system is down, cold, flu, HIV positive, various cancers...wait till you're feeling better. There are all kinds of bacterial goodness in unpasteurized bovine milk just waiting for the temp to go above 40 degrees. Most won't kill you, you'll just wish you were dead.

Yes well done everyone. I know sometime in the next ten years I'll be confronted with the same dilemma. Thanks to you guys I'll be prepared.

Yeah I think it just became common usage. I've always thought it was misused. I've also heard the term "staging" refer to the coordinating the "Head Waiter" does letting the kitchen know what table is ready for the next course. I always thought this was done by an expediter but what do I know. (no really I'm clueless, trying to jump back in after a 25 year leave of absence)

just for snicks take a 1" cube and steam it and see what happens.

The wooden Spoon This is a small shop and your sales person is more than likely the proprietor. I really don't know how competitive they are. I believe they know what they are talking about though and if they didn't have what I needed they could order it. They also have cooking classes here, $65 and you make a meal you would probably spend $65 for dining out. I like the idea of using high end equipment before I buy. As in how easy is this thing to clean and what not.

I think even before WWII sawdust was a filler used for bread in the former USSR. I wonder what fillers are permissible in the US that come close to or are cardboard.

I like recipes that have foot notes. Might say something like the vinegar is used to make the apples less tart. Adjust to taste. I wish I could find the book but off the top of my head the CIA instructional cook books give you side notes explaining why vinegar is used and why it is important it be added at this point in a recipe. I think this is why I'm such a fan of Alton Brown's Good Eat's. Also reading the forward and or introduction to cook books I often see something like: these recipes should be considered a standard from which you should adjust and experiment with to your own tastes. I can't imagine a line cook using measures on the line. The prep cook that made the marinade for what ever, yeah that cook probably measured everything.

Alcohol free vanilla extract? The next item was to look for a good Vanilla Extract without alcohol. I found mine at Trader Joe's under the name of 'Madeleine & Charlotte's' or 'Trader Joe's Cookbook Vanilla'. Another source for alcohol-free vanilla is the Frontier label available from www.Frontiercoop.com. A little googling suggests alcohol free extract is sub par at best. There is a nice little chart for alcohol substitutes on that site though. H8 to judge them without trying them but they too look sub par.

I thinking betty may be able to help, do you have cheddar cheese available?

My condolences about your mother. You need to eat about dozen meals at places like Bennigans. And order the stuff you like and know they don't make the way you like. Go to some of those restaurants you swore you would never return to and order the $22 pasta you wouldn't even feed a cat you don't like. Usually does it for me.

This is very common here in Chicago. It's known as "staging". It's worthwhile for the employer because of the costs associated with a new hire. Don't hold me to this but I think if ADP does your payroll the cost to enter a new hire is something like $35. Not sure but there may also be a liability insurance surcharge. Many employers do extensive backround checks as well. You really don't want to hire someone involved in sexual harassment complaints, sexual assault, arson... You could easily spend $300 for one of these. So before you spend dime one it's nice to see what kind of Bearnaise sauce they make.

Thanks for the info aiar and gbbaker. Gluten Free is becoming more and more common. I tellya the person that comes up with a gluten free bread mix that has the same texture as bread is going to make a fortune. We have a Bread Smith here that has gluten free Wednesdays and they do some business. Everything I've tried from them is still not what I would consider bread though. Here is a list of books of which I have read none. My mother was on gluten free diet for a while. Best we could do was try and get her to eat Asian, Mexican cuisine to name a few.

I'd like to add libraries to the list of places that should serve alcohol. They do serve samples of wine and liquors at our local Jewel Foods here in Chicago. Wonder how that works. Funny because their policy is to card everyone regardless. so you might see a line of three people waiting to be carded.

I really like this thread. Plenty of genuine debate, emotion if that's the right word. I can't help but think we have scared poor Wesley1 into an accounting program or something though.

Few years ago they changed the fittings on propane tanks meaning you had to change the fitting on your grill. Poor guy at a Sunday Golf outing found out the hard way. I think the golf course helped him out but you talk about a look of pure panic.

ya know if they really will cheerfully replace them when dull then it's pretty hard to pass this up, thanks.

I think you want to call someone at US Food and Drug Administration.

Ya know if we could make goat the new cow we could seriously reduce emissions. What the hell is goat suppose to taste like anyway? I've had it twice and I'm pretty sure they got it wrong both times.

Actually you can duplicate a dish time and time again. Think about the restaurants like dinners, not upscale. The reason the chili always tastes the same is because the tomatoes and beans came out of a can. The onions are probably fresh but when the recipe calls for one cup diced you dice enough for 1 cup. Use the excess for something else or toss it. The gravy on the mash potatoes always tastes the same? Sure because you used two pounds of carrots when you made the stock not 15 carrots. No two stocks are going to taste the same until you adjust them with seasoning. Then you made a roux by measure. You can even get cosistancy with garlic. It comes in quart containers and a truck with Sysco written on the side will bring it to you. No I wouldn't do this at home but if I was making the tartar sauce at Denny's I would measure everything.

It's possible they anticipated increased business due to the jazz fest and had to alter their methods. Then again if your friend thought it was the best ribs ever you could be entirely right.

Besides the George Foreman Grill I can't think of one endorsed product I own. I am saving up for some of these Shun Knives though. Any one using them? Endorsed by Alton Brown. *likes the grill BTW*