Beto

I was at the supermarket and bought a whole case of frozen shrimp. When it rang up, the cashier only charged us for one bag instead of the 10 or so bags. I explained it to the cashier and what surprised me was that she really didn't seem to be bothered that she'd screwed up. I took the shrimp to the customer service desk and the manager seemed much more grateful that we were honest.

Macchiato actually means stained. I think that the idea that it means marked comes from the Starbucks menu board.

So how do her groceries make it onto the belt, by Jedi mind-trick?

The thing that I despise about the self checkout is that they are just another step towards the de-humanization of our lives. Not that I get a lot out the interaction with the checkout person, but it can't be good to have less social interaction. Social manners and common courtesy are on the decline and more automation surely isn't helping to improve things.

If he had done that to me, I would have physically attacked him.

This article in the Telegraph asserts that you could get sick if you follow the example set forth by certain celebrity chefs. Fans of cookery programmes beware: a new study has shown that television chefs are using methods that promise gastronomic delight, but could deliver gastroenteritis. Researchers who watched 60 hours of food programmes from Britain, the United States and Canada found that for every example of correct food handling, there were 13 food hygiene errors, typically seven per 30-minute show.

Good movie. Does anyone have that recipe for the rat poison-encrusted steak?

Only if has Kurdz in it.

Are you saying that we can't have them because of some health regulation or we just don't?

When I eat pupusas, I love the cheese that manages to ooze out and get nicely burnt on the griddle. It's absolute heaven.

Mini (as compared to regular American-sized) lattes and cappucinos work for me. A 12/16/20 oz. cup of warm milk flavored with an ounce of espresso just doesn't cut it. I hope that the trend continues as far as espresso drinks go.

I just had a brainstorm! I'm going to start a civet-coffee production facility. I'm gonna be rich I tell ya, rich! Uh... does anyone here know where I can buy a civet?

This keeps reminding me of that "Cooking with Dr. Pepper!" thread. My dad's idea of entertaining is so 50's-ish. Think mini-wieners in BBQ sauce, velveeta fondue, cocktail onions and olives, and pigs in a blanket. The only thing missing is Esquivel and Herb Alpert on the HiFi.

I thought you wanted people to enjoy themselves?

I didn't live in Panama until 1986. I was stationed there with the Army for 3 years. I put the quotation marks around the "Country Club" because it was somewhat of a joke. Essentially, it was a grassy field of about 6 acres that had a 9-hole golf course on it. You would hit the ball from end to end onto the different greens. It was located between Fort Clayton and the Pedro Miguel locks. On the side of the building there was a little window which opened to the lower level kitchen through which you placed your order. I remember seeing the electric stove with the eyes glowing bright orange and the cook frying up cazon (shark) and patacones in an old cast iron skillet. The last time that I was there in 2001, it was still there.

Congee is essentially rice porridge. The congee that I've eaten had bits of pork and green onion in it. Very yummy stuff. Cathead biscuits are usually large drop biscuits. Are they as big as a cat's head? I guess it depends on the size of the cat.

Beans accurately described what I know to be the traditional method. If you order a Cuban coffee in Miami, they'll place a cup with the sugar in it under the portafilter and wisk it all together as the espresso drops into the cup. Phaelon, I've tried it using your method and it comes out poorly. When the sugar dissolves, it leaves behind channels in the puck and the water shoots directly through those channels without going through the coffee properly.

I loved that place... sitting there drinking Cerveza Panama, watching the ships pass as the sun went down. Did you ever go the the Lakeside "Country Club" on the way to the Summit? I ate plenty of fried shark and patacones there. Good times...

Sean, have you tried the grits (or any other product) from Falls Mill in Belvidere, TN? If so, what did you think of them?

Here is a very comprehensive article on the history of the espresso machine. The unique quality and taste that espresso has is due to the high water pressure and fine granularity of the ground coffee. This high pressure extracts much more soluble compounds and oils from the coffee. Brewed coffee is mainly a solution. Espresso is a solution, an emulsion, a foam, and a suspension.

I'm constantly shocked when I see people look at an unfamiliar food, wrinkle their nose, and say, "what's in it?" or "what does it taste like?" For God's sake, try a little and see if you like it! I may expect kids to react this way but I see it in college-educated people all of the time.

For me, the Thai food that I ate in country was on-the-whole, consistently the hottest cuisine that I've ever had. I love hot Thai food but after about 3 weeks, it got a little old, constantly having to scrutinize my plate for hidden pepperbombs. I finally broke down one day and went to KFC, the only place that I could get something that I could put in my mouth without trepidation. Korean food is no joke, however. While the Korean food I've eaten in the U.S. wasn't too hot, I've had some food in Korea that'd almost make me cry, especially some of the hot pots. To anyone who doubts in the fieriness of their food, just go down to an asian market and pick up a package of "shin ramyon" and prepare it using the entire spice packet.

Only 4 hours to become a master. Nice... Why have I been wasting so much time trying to learn as much as I can about coffee when I could just take some training from them?

Stinger, no offense taken at all! There are lots of troops over here that have MUCH greater needs than mine. The "adopt a platoon" idea is a great one.

Mabelline, I'll have to get my cousin's address for you. We communicate by email and he is out of the network most times. I'll let you know.