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Everything posted by sladeums

  1. My bad. Sorry dude. bilrus missed out, though...dinner at Vivace for him. I heard Mark's is also selling wine/cheese retail (?). What's the scoop on that?
  2. Yes, Marks would be one recommendation Marks 4916 Underwood Ave Omaha, NE 402-502-2203 Last I heard eGullet user pariahkerry was on the waitstaff here, his comments are on the previous thread cited and are quite encouraging. I'd request a seat in Kerry's section if he's there...let him know you read his post on eGullet. Citiez 2413 South 13th St Omaha, NE 402-46-0206 Offers a basic Italian/Florentine menu, but then they also have a special rotating menu that places the focus on a specific regional cuisine - right now they are doing Oaxaca. Small, quiet place. Espana does tapas and I've also heard good things. If you are looking for something a little quiet though I would strongly discourage going there, though. They can get very full on the weekends and I've heard the acoustics make for a quite loud atmosphere.
  3. BAYLESS IS GOD!!! Fuck. I finally saw it...there was no bite, there was no swallow... It seemed he had his mouth wrapped around it quite clearly, though.. I'll bet he spit. Ahhhhh man... It was totally 'One Plate At A Time' , though...if I had no clue about this promo I'd have thunk it was a new episode, for real. Maybe he is the new Clapton... BAYLESS IS GOD!!!
  4. You're correct. They didn't have any caramel in them. Weren't they flatter, as well? More "boxy" than "bar-y"? Yes, absolutely...that's what I meant by a smaller bar, (realizing, of course, that most candy bars were smaller in the past) the actual dimensions would be more akin to a current day....uh, Reese's Fast Break is the only thing I can think of that is close to the size - - or a Twix (just a single Twix, that is) with a slight bit more girth on all sides. My main recollection was the consistency of the "paste" (nougat) - - quite firm almost bordering on chewy - - and there definitely was a bit of malt taste. I recall that because I did not like hand-dipped ice cream malts at the time, but I did notice yet did not mind the slight tinge in the candy bar.
  5. Here's a picture of the wrappers. I seem to remember eating these when I was a kid. I think we kept them in the freezer. I vaguely recall a Milky Way-ish kind of taste, but can't really say for sure. I don't think they had caramel in them though, did they? I recall something akin to a 3 Musketeers, but a smaller bar and the interior was much firmer then either 3 Musketeers or Milky Way...I also think they had a slight malty taste as well. I liked 'em.
  6. This website: click here for UK Chile Head site offered a little further info (from the Szechuan entry):
  7. sladeums

    Thanksgiving Sides

    We usually use an older Martha Stewart recipe for cranberries: Cranberry Sauce with Cognac. click here for Cranberry Sauce with Cognac recipe It's a nice departure with cranberries, cognac, brown sugar, and orange juice cooked w/ a cheesecloth-sachet filled with cinnamon, allspice, cloves, black peppercorns and crushed red-pepper. A nice not-too-spicy, peppery bite to the cranberries...I enjoy it.
  8. I'd use Arbols. I think the Scoville range is around 20k+...a little hotter than serranos. I think they would suit your needs both heatwise and size comparison wise.
  9. Hm. Perhaps its the mayonnaise you use? Frites and mayo are a standard also in Canada and France. Though not the standard. Vinegar is common in Canada. When I have asked for either in the U.S. I was always looked askance. I don't get gravy on frites. It's so counterproductive to put wet stuff on crispy stuff. Well, I "get" it. But it's a crying shame. "It's so counterproductive to put wet stuff on crispy stuff." And what is mayo or vinegar? They aren't very dry are they? Or are they? The latter mentioned gravy and such are for dippin', not dousin'...don't exactly love it - but I definitely get it. There are very few 'frites' that are drowned in the US except for chili cheese fries or cheese fries. Not slaggin' jus' thinking it's different strokes. [edit: sp? meant 'latter' not 'latte']
  10. I waited until the last installment to add my thanks...but here it is now. That was just awesome, loved every bit and am hoping that we get to see some of Nepal, too. Excellent recounting of events and absolutely beautiful pix. I can tell you that whenever I think of Mongolia your pictures are what I will recall and see in my mind's eye. This is just great...really great....and congratulations on navigating it all successfully. Thank you.
  11. Yes, the commercial is finally out now. I have not seen it, but my 11 year old daughter came to me and said, "Who was that guy, Rick something that you used to always watch that made all the Mexican food...you know, Rick...something?" I replied, "Rick Bayless?" She said, "Yeah! Rick Bayless! You know what? I saw him today on TV and he was advertising for Burger King...why would he do that? Ewwwww!" I found it amusing...and had no answer.
  12. An article in Nation's Restaurant News by Amy Garber featured a few quotes from Bayless on the issue. (can't find an online link) "This is not something I would normally do...but I've been talking and writing so much about good, simple everyday eating, and this is something that fits with the message that I have been putting out for a long time." Bayless describes the sandwiches as "...much less processed than a lot of things we get at fast-food places." Dismissing criticism that his sponsorship could hurt the brand image of his restaurants: "You can't eat fine dining every day, because it would become less special...I would be stupid to think that because I'm in fine dining I don't have any place in my life for a quick meal. Fast food isn't going away, and I want to do anything I can to encourage fast food producers to make healthier foods." An (neutral) ad agency exec was cited as saying it would have been better for BK to use Bayless to help improve product quality before pitching him as a spokesperson for a menu item he had no hand in creating. Raymond Coen, a business consultant in California: "It sounds like a bunch of people in an ivory tower who don't have any merchant sense...They [bK officials] seem to be looking for an advertising strategy to make something out of nothing." BK's chief exec Brad Blum states the goals of the promotion are "incremental traffic" and "looking to attract people who have not been coming to Burger King." In October BK will debut the Savory Mustard Chicken (mustard sauce, lettuce and tomatoes) followed weeks later by the Smoky Chicken Baguette (grilled peppers, onions and BBQ sauce). This promotion is slated to run for 8 weeks compared to the more typical 4 or 6 week promotions, featuring radio and TV spots as well as print ads in nearly ten new magazines.
  13. Matt, That was a great addition to our collective. The only thing I would suggest would be some clarity on the salt type you are using for the brine. Yes, the previous 'Brining' topic is available as a reference, but some may not want to bother. Kosher salt specifics and equivalents (are we talking Morton's or Diamond Crystal) would help clarify the lesson. As a matter of fact, since the major brands vary on their measurements maybe this could also be a specificaion added to the EGRA...that is when a user selects salt as an ingredient are we talking table or which of the two major Koshers...Vengroff?? In additon, when presenting EGCI classes I think it should be made painfully clear to the user reading the lesson. I dunno...maybe I'm thinkin' too much, but I thought at these higher concentrations it may make a diff. I suppose I'm probabaly wrong - - but I would imagine it matters somewhere at some point I may have already missed the discusion as well. btw, there is a new Desert Sessions out (vol 9 & 10) you should check it.
  14. I don't know how much luck you'll have in Duluth. You can check this link for a few Twin Cities reviews: Minneapolis / St. Paul select restaurant reviews They're not great, but maybe you can get a few ideas. The most frequently cited Asian places in the Twin Cities seem to be: Quang Restaurant 2719 Nicollet Ave Minneapolis, MN (612) 870-4739 Pho Ca-Dao 439 University Ave. St. Paul, MN (651) 222-4615 Saigon Restaurant and Bakery 601 University Ave W. Saint Paul, MN (651) 225-8751 The latter was also included in one of the Cook's Tour episodes, I believe. Good luck.
  15. Yes, I am. But I also tend to use lean ground beef -- judging by Holly's instructions, perhaps I should go for a fattier choice for future burgs. Anything leaner than 85% will increase the likelihood that your burger is going to fall apart. It's a near-certainty that's the source of your trouble. As Holly mentioned in the lesson 80% is the best way to go (I prefer chuck). The super-lean stuff is a total waste to try to make a decent burger with - less flavor, drier and likely to leave the pan in pieces or fall apart when you bite into it.
  16. sladeums


    Thank you for being part of the welcoming committe. My post was meant to reasure guajolote, that my rendition of kraut was her/his adaptation, on steriods. In no way was it meant to override the terrific information that was previously introduced into evidence. I'm pretty sure with a blessing from guajolote, we could find a way to post some pictures of my endevour. To cut to the chase, I would be happy to inform anyone with a visual, as long as it stays on the same thread. I get touchy about infringing on others great information. woodburner woodburner, please be forthcoming with any pertinent information on this topic. I can assure you that any and all pics or other explanatory info will be absolutely welcome. (note: we all LOVE pics!) That's why we're all here...to read, discuss and learn. guajolote is a he, by the way.
  17. The only thing I can tell myself to reconcile this is: at least it wasn't fuckin' McDonalds.
  18. Today I tried Pop-Tarts chilled. They have recently been running several print ads and splashes on some packaging touting them as a cold summer snack when placed in the freezer for 20 minutes. I obtained the newest flavor, Hot Fudge Sundae, threw it in the freezer for about 25 minutes and then sampled. It was interesting...at first the texture of the filling was quite off-putting - it was quite resistant and almost chewy. As it continued to approach room temperature the texture didn't seem as odd (or else I became accustomed to it)...but either way, it was actually quite good. I'm not sure if the results were optimal because of this particular new flavor which may have been launched with their "try them chilled" campaign in mind...but I could see preferring them this way. I'd encourage you to check out the results of any flavor if you happen to be the Pop-Tarts type.
  19. Here's one vote for "interested." Another interested vote. Anything you can say would be appreciated here.
  20. sorry, must have misunderstood. ...yipe, yipe, yipe...
  21. My birthday is two days after Christmas and I must attest that yes, you do get way fucking screwed over on gifts. Especially after the age of 5. It sucks big time...it's way worse now that I am an adult - - - w/ three kids to appease I myself cannot afford to buy any birthday gifts at that time of the year. Maybe in a couple months or maybe next year....yeah, right.
  22. Back away from the pipe and stop skimming. That was 'salt', not 'sage'.
  23. Hell if I know. I have no problem displaying & accepting my ignorance. School me on buttermilk! I'm not sure I could be totally mistaken as well...I do know that buttermilk is by nature a low-fat product, though. I'm willing to be a pupil as well. Here's a little Q&A snippet (which doesn't answer the question) from TFN: click for the 'If buttermilk is low-fat, will that change a recipe?' question and the non-comittal answer It does state that manufacturers use low-fat or non-fat milk to make buttermilk and that "...You would actually be hard-pressed to find a buttermilk made with whole milk...".
  24. I've never seen anything but low-fat buttermilk. I thought buttermilk was low-fat naturally (well, so far as it's 'naturally' manufactured now) and that 'low-fat' label was just there to further entice fat-fearing consumers. What other kind is there?
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