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Boilerfood

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    Chest Freezer organization tips

    in Food Traditions & Culture

    Posted · Edited by Boilerfood (log)

    Stackable baskets/crates. That way you lift out the ones on top and can see what is in the ones on the bottom. I made some to fit my freezer out of some scrap wood I had laying around. Nothing fancy - just 3/4" plywood ends and 1/4" plywood slats connecting the ends.

    +1

    my wife found some old wire milk crates that work perfectly. they stack 2 high and there's still room to pack stuff on top. Plywood would be great also.

    larry

    Edited to add space

    +2

    I just finished defrosting my chest freezer, and realized that without the milk crates that I put in the bottom, I would be totally lost.

    EDIT: Fonix

    Cheap Booze for the pricey palate

    in Spirits & Cocktails

    Posted · Edited by Boilerfood (log)

    Matt brings up a valid point with your market playing a major role in price. In my neck of the woods (Midwest US) we can get Plymouth <$20 and Sapphire <$25, but Beefeater >$30. Needless to say, we dont drink a lot of Beefeater.

    As for rum, Flor de Cana around here is <$15 and I think it is better than Cruzan. (Although Cruzan's Blackstrap is the nectar of Gods.)

    David Wondrich once wrote an article where he suggested Paul Masson VSOP for brandy. They claim that they blend their stuff with actual Cognac. It lacks some of the woodiness that Cognac has IMHO, but you can get that from your Bourbon. :wink:

    Edit to add the article.

    Life, on the Line - Grant Achatz

    in Food Media & Arts

    Posted

    Overall, I enjoyed it. Quick vacation read that is intriguing but doesn't require a lot of brainpower. I agree that Kokonas' thoughts were useless. I was fascinated by what Grant had to say about eGullet challenging the way he thought about food. I felt like it justified the inordinate amount of time I spend on here.

    Blend Tec on sale

    in Kitchen Consumer

    Posted

    My Blendtec finally arrived yesterday, and when I flipped it on, the counter on it was already at 6. Does this mean that it was tested 6 times in the factory (perfectly understandable) or that it was used 6 times and then returned (also fine by me)? Has anyone else had their counter start at anything greater than 0?

    I Can't Believe X Costs More Than Y

    in Kitchen Consumer

    Posted

    Sometimes the price of fish amazes me, in and of itself and compared to other things. Yesterday, I bought two medium-sized mackerel for AUD$4 total. Pretty astounding already, but compared to say, a bunch of parsley at $3, or a newspaper, or a bus trip to go one stop, it astounds me on a cellular level that two living, breathing, pulsating lives are 'worth' far less. I see these prices sometimes, and think "Other things' lives shouldn't be this cheap..". I'm not a vegetarian, and have no issue eating flesh, but that the cost should be so little to me (but so great to the mackerel!) is somehow disquieting.

    Being from the midwest, I wish I had access to fish this cheap.

    Coupons and Customers

    in Restaurant Life

    Posted

    As a customer, I would agree with Tim, and feel that I was being hoodwinked. On the other hand, I can understand where you are coming from. As long as there is full disclosure on the coupon, I don't see any reason to be upset by it.

    What did you buy at the liquor store today?

    in Spirits & Cocktails

    Posted

    The old Lemon Hart 151 is back for a limited time and only in eight states. Mr. "Ministry of Rum" Ed Hamilton is distributing the last of 481 cases of Pernod Ricard stock.

    I've heard reports that bars are snapping this up, so not sure how easy it will be to find at stores. I worked out a deal with the local distributor, who sent a bottle over to my grocery store liquor department.

    I was able to find some at Hi Time. The guy on the phone said that they have a couple of cases, and didnt realize how rare it was.

    Are there limits on what you can do at home?

    in Spirits & Cocktails

    Posted

    My ales taste a lot better to me than anything I've gotten in a store or a bar, probably because I've tailored them to my taste.

    I think this is a larger part than we might first suspect. My roommate dabbled in homebrewing last year, and always loved his products. I personally felt that they were swill, but to him, there was something about crafting his brews from the beginning. The TLC made it taste better in his head.

    What did you buy at the liquor store today?

    in Spirits & Cocktails

    Posted

    A bottle of Luksusowa. I know nothing about it. I already have a grain vodka so I figured I might as well have a potato vodka too. This is the only one available locally (and it only showed up in the local store a few days ago) so, good or bad, I bought it. I'm guessing that, based on common vodka definitions, having both is redundant but it wasn't expensive so I'm not too worried about it.

    Although I drink vodka only on rare occasions, my roommate's go to drink is a Vespar, and we swear by this stuff. ~$14 around here and you cant tell the difference between this and any of the expensive grain vodkas.

    Privatize PA-LCB, Please!

    in Pennsylvania: Cooking & Baking

    Posted · Edited by Boilerfood (log)

    Maybe it is a product of my youth, but I am always perplexed at the varied liquor laws across the nation. For example, Louisiana has parts of the state without open container laws. I grew up in Ohio where groceries cant sell anything over 65 proof or something equally silly and arbitrary. I attend school in Indiana where there is no liquor sales on Sundays, forcing grocery stores to set giant palates of whatever is free in the way of the aisles because you arent allowed to even walk down them. But, as mentioned before, in California the corner quickie mart as liquor selections that rival most of what we have in the midwest.

    EDIT: Forgot a word.

    The customer is NOT always right

    in Restaurant Life

    Posted

    I think it's ultimately his choice. If the chef feels that he can still turn a profit even after the more persnickety customers write him off as unwilling to accommodate, more power to him. I think there are some people, and Chang hinted at this, that feel the public doesn't know what the dishes are meant to taste like, so he doesn't want them changing it to taste how they think it should.

    Hard To Find Spirits

    in Spirits & Cocktails

    Posted

    50 ml bottles of Creme Yvette

    This is a splendid idea. I wonder if the 50ml St Germains work to get you to buy a 750ml, but the 50ml of Creme Yvette might simply be a year's supply for some of us.

    It did for me. I got the 50mL because of the hype, but couldnt bring myself to buy the 750. Needless to say, I was back the next day to get the big one :biggrin:

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