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elyse

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Everything posted by elyse

  1. herb, it's illegal here for liquor stores to sell beer here, and supermarkts can't sell liquor.
  2. Good thing I don't live in Japan, then. Whenever I buy condoms, I take out a full-page ad in the paper, and just in case anyone misses that, I also dance up and down the grocery aisles waving the box. Just so everyone knows *I'm* getting laid. Oh my GOD, I do that too! Then don't take any bags.
  3. Definition: [n] food that is discarded (as from a kitchen) Synonyms: food waste, refuse, scraps Sure you don't mean 'Trash' (other than 'Garbage' ?) ? Don't these paperbags get sort of 'moist', and will be hard to reuse? No, nothing terrible wet goes in there. If it does, I put it on something which will let it air out. I also compost. I generate little garbage. Trash or otherwise.
  4. I always have three or four plastic bags in my shoulder bag. They're over a year old. If you're having an environmental or space issue, I suggest you bring your own bags and not take any. I use a paper bag for garbage, empty it into the can in the recycling room, and use it again.
  5. Suvir, you're just a cobbler making fool these days! One thing I've done recently with apple pies, is macerate the apple pieces, and cook the liquid until it's thick. It really makes a difference. On the other hand, it sounds like you've got it all under control now. Me? I have no qualms tilting the dish to my mouth and drinking all the left over liquid!
  6. Neighborhood? Is sixth st. convenient for you? Not only am I trying to be helpful, I'm trying to be nosey.
  7. I have prices for a lot of stuff. What are you interested in? No pots or pans, though.
  8. This is correct. I love 6th st. Other tommy, are you in New Jersey, or New York?
  9. You know, I didn't buy any. The occasion I was buying them for fizzled out. Suvir, I can't believe Broadway Panhandler's cheaper than Zabar's! Crazy. I'll look at the website. Thanks! herbacidal, old news.
  10. Oh yea... it took me such a long time to copy the text from here, paste it in and change a few words to "bacon." Nevermind!
  11. I must say, I've been to many a meal where I've gagged several times at the table. No particularly good stories, just crappy food. Most of which had to be swallowed with whatever I was drinking at the time.
  12. MAN, you have a lot of time on your hands.
  13. I'm for Zabar's as well. I think they have excellent prices. Apart from the whole Bowery ordeal, of course.
  14. Bake one please and I'll make sure it doesn't go to waste Okey doke, smoke.
  15. Two baked potatoes with butter, salt, and pepper.
  16. Is there enought interest for a pie without nuts? I'm planning on making several anyway. In pyrex - the good stuff.
  17. elyse

    soft food

    Ich, gauze. *shiver*
  18. Herr's salt and pepper chips.
  19. elyse

    soft food

    There was a thread about this a while ago. Anyone remember where it is? I'd be happy with tomato soup with cheese and some pasta every night! Peanut soup, chicken noodle/rice, you know... soups.
  20. Yeah, in the convent where I'm baking, the nuns come into the kitchen and say "Oh it smells wonderful! What are you baking today?." Often I have to say well, nothing yet, I just got here. Maybe I should lie to these poor women?
  21. Sorry, I should have added that as I am baking my own goods, they are not charging me rent or anything, so 75% sounds high to me. That, and the fact that this venture is to raise money for the motherhouse and infirmary or something like that.
  22. Pao de queijo is Brasilian cheese bread. It's yummy.
  23. Sorry it's taken me so long to get back, but I wanted to be able to concentrate and spend a bit of time following everything. Brian - so far, I've only worked with my 20 year old hand beater, and 20-80 qt Hobarts at school. Sinclaire - I'M off to a better start? Dear God! My intentions are to increase batches and speed. I've started quadrupling my recipes, and that worked well last week. still easier than doing two double batches, although my arms are really feeling it. I also want to do a honey cake which requires MUCH mixing, and won't attempt that by hand lest the cramps make me cry. Tuesday was because I was offered a ride to the Bowery and on to NJ to drop it off. I also wanted to avoid blowing my fucking head off from all the hand mixing. It's time consuming and painful. I could have bought that mixer and presented this "partner" with the bill. We are going to sit down this week to iron some things out. As I understand it, we're not allowed to use the kitchen past August, and I am pissed. His job is to locate a kitchen to use before then. Nothing else goes on in the kitchen at this point, so it's me determining how much of whatever goes into my own products, or the cookies (for the convent). I have gotten a couple of numbers for the split. One is that I should get 75%, 25% to the nuns, and the other is 60/40. 75% seems a bit high for me, even though I am doing everything except drive, so I think I'll start out with 60 or 2/3s. Any thoughts? And finding distributers/suppliers, budgeting, and trying to remain chipper which is SO difficult. You know, it's funny. John put a blurb in the Dominican newsletter (e-mail which supposedly goes out to everyone in the community), and I mentioned it may be easier to go to cafeterias etc on the grounds to ask in the kitchens specifically. 'No, this is better.' Fine. At lunch that day (cafeteria), I went into the kitchen to beg some plastic containers for refrigerating dough, telling the kitchen manager what was going on and about my hand mixing, she said 'you have no mixer? I'll bring you one from home.' Boy was THAT easy. Later that day, I was talking to one of the painters, telling him the same story, and HE offered a mixer from home. Now, I just don't understand how difficult it could possibly be for this guy to get it together, when in one day, I acquired TWO mixers. The one from the cafeteria is small (3 qt), but it cut down my time yesterday, so it's a plus. I am NOT loving my fellow man. Yes, we have to sit down with their lawyer and draw something up. Ultimately, I'll be responsible for stupid things that I would do anywhere (burns, whatever), but anything that I ask to be fixed (leaks, refrigerator breakdown, etc.) or general kitchen failings, they will be responsible for. They are responsible for their stuff, me for mine. I'm having a hard time trying to pin down who does the cleaning, but will work that out Tuesday. So far it is me alone working in the kitchen, and I have been given a key. I can use it whenever the busses allow, which on selling day, isn't early enough without major panic. Maybe with the mixer/s this will be assuaged. Probably true, but for my sanity, the mixer was an important one. Theft is something important to consider but will be spoken of Tuesday as well. Something that wouldn't normally be on my mind in a nunnery. One recipe I did yesterday in the 3 qt, I had to remove 1/2 the butter creamed with the white sugar, then add the other 1/2 with brown sugar and eggs, and combine them by hand. Then all the flour by hand. A 5qt is still too small, but will do for some of the creaming. I'm really praying for at least a 12, but no more than a 20. The problem is (one of them anyway) that the days I'm out there, I'm working like a maniac for long days, then I'm here in the city, and can't speak to anyone about the particulars, except for John who seems to be making up a lot of information, and generally screwing me up. Tuesday, I am hoping to sit down with John, the treasurer, and the manager of the motherhouse, who incidentally is pals with the prioress, and can halt all operations. With any luck, we'll all be on the same page, and be able to exist harmoniously. OY! Thanks!
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