guajolote

I have a Kitchen Aid and hate it. It doesn't blend right. I am constanly having to scrape the sides down.

My roomates father was a dentist. He gave us an old hydraulic dentist chair. We would tilt the "victim" back and do an upside down margarita. One person would pour triple sec, another sour mix, and the third tequila. We made sure the tequila spout poured the fastest.

Yumm, does it taste like Champale?

Previous Roasted Potatoe Thread Should it be as easy as tossing with olive oil, adding some sprigs of herb, and popping in the oven? Yes, but add the herbs at the end Should they be blanched first? yes, this is very important. My RP have gotten much better since I started doing this. Use "new" potatoes, not baking Should I pour some stock in the roasting pan? I wouldn't How to utilize this duck/goose fat everyone gets on about? Use instead of olive oil. Lard or bacon fate is also nice

To this day I can not stand gin because too many Singapore Slings. My stomach gets upset if I walk by a Juniper bush. We used to have garbage can parties where everyone would bring some liquor and pour it in a garbage can full of fruit and powdered gatorade stolen from the athletic department. No water, we didn't want to dilute it. It got ugly when someone added peppermint schnapps.

We've been discussing the Dr. Pepper: 1 beer 3/4 ounce amaretto 1/4 ounce 151 pour the amaretto into a shot glass, top with 151 and flambe. Drop shot glass into beer and chug Here's another good one. Cement Mixer: Squeeze 1/4 lime into shot glass. Fill the glass slowly with Baileys (it should float on top). After drinking shot swirl it in your mouth to mix.

Amanda's jewelry interview

http://www.suntimes.com/output/pickett/cst...ws-lunch19.html I should have bet you a bottle of Opus One

Buy $15 worth of tuna and eat it. Open $.89 can of tuna and give it to wife.

There was a long interview with her that I read recently, I think it was in the Sun-Times. She is originally from Staten Island and got her start by working at a Holiday Inn. The producers of Check Please were looking for a "Mike North" type guy to do the show, but she won them over. Check Please is the highest rated show on Channel 11 (I thought it would be one the Yanni concerts they show during pledge week).

It's on channel 11 (WTTW) check please website

Not his daughter - his former sister in law. She was married to Wolf's brother but they were recently divorced.

Bottled water is the biggest scam out there. It is less regulated and tested less than muninciple water systems. Didn't NYC water win a blind taste test against all bottled water a couple of years ago.

I read about this in the "Poulet en vessie" thread, and would like some more information. I can not even imagine how you would cook pasta in a paper bag. Do you use any other non-traditional cooking methods?

I can top the bathroom terror (I've done that several times.) chopped jalapenoes + intimacy = very mad girlfriend

More Here It's $3 in chicago because of shipping cost.

Show description It's on again Saturday at 4pm EST

What are the handles made of? Oven-friendly?

Put too many onion rings in the deep frying pot - and I wasn't wearing any shoes either, ouch. My wife has instituted a new house rule - no drinking while deep frying.

The guy at the wine store I shop at is selling the AH Hirsch. He said that Hirsch bought an old distellery where the bourbon had just been sitting around for over ten years. More Here

I love fresh spelt in the spring - right out of Lake Michigan, coated in some flour and cornmeal, and deepfried. Oops, those are smelt.

Every year at Thanksgiving someone talks about stuffing a turkey with White Castle sliders. Edit: link added 16,000 results on google

Went to NOMI on Monday with my parents and sister (I should have brought them to Opera with you - what a fantastic meal!) I was very impressed, especially with the decor. I think it may have been the most beautiful dining room I've ever been in. We had a corner table by the big windows. For starters I had a glass of Champagne. The waiter brought a glass made by some small producer (sorry I forgot the name) and let me taste it before pouring the whole glass. For an appetizer I had Sweetbread salad with Belgian endive, roasted apple, and black truffle potatoe puree. The sweetbreads were cut into small pieces and crusty. The puree was very buttery and had a strong truffle aroma. My entree was muscovy duck. The breast was served medium rare with a nice crunchy skin. The confit was shredded and served inside a black pepper crepe, kind of peking duck style. This dish was served on top of a Italian parsley sauce which I think had kaffir lime leaves, and persimmos. I loved this but my Dad's venison was better. For dessert I had the cheese plate, 3 goat cheeses with an apple puree (OK, it was applesauce). I enjoyed all of the three, one was soft, one was hard and the third was a blue goat cheese. The sommelier was very friendly and knowledgable. She (is this becoming a Chicago thing with the women sommeliers - if it is, I like it) recommended a 1998 Pur Sang (Loire Sauvignon Blanc) and a 1997 Abadia Retuerta Cuvee El Campanario. Both wines completed the meal. The Pur Sang was one of the best white wines I've ever had. With the cheese I had a Graham's 1977 Port. I would rate this as one of my favorite Chicago restaurants, up there with Seasons, the Dining Room, and Charlie Trotters.

It's already turning into the Pentagon's next tank.

Can you caramelize fruit, meat, vegetables etc. or only sugar. This article got me thinking about this. Robert Wolke - Washington Post The Food Lovers Companion says sugar only. Merriam Webster says " to change (as sugar) into caramel" LaRousse Gastronomique says "To trun sugar into caramel by gently heating it." It also metions you can caramlize certain vegetables by heating with some sugar. The Oxford Companion to Food only referes to sugar. Should we invent a new verb, maillardize, to refer to the browning of protein/sugar products?