beans

i've told the story before of how i was cooking thai curry for an unadventurous couple a few years back. from the living room, the wife yelled "what are you cooking. it smells like feet."

Strange, I'm hearing my mother's voice ....

Jaymes, There is no getting over Alaska. Great article.

The vindictive pigeons and occasional slug got me.

I think I've had a similar experience in Bangkok. I sat and sipped my tea as I watched a lady, at the ladies room entrance way, handing out small squares of paper when I first ventured out to a sit down cafe after getting situated at the hotel. I'm glad I figured it out instead of learning of it after the fact.

I've got oodles of coffee drinks. I really love them. I think most often I'll add Tia or Kahlua, Bailey's and Frangelico. I love Tuaca too. Depends on mood. Sometimes I enjoy something a bit more spicy and go with a Calypso Coffee (Captain, Kahlua and coffee). edited to add: Hot tea too!!! I love adding Grandma and Amaretto. Dreamy.

vengroff -- you will get back and tell us where you went? mmmmmmm. Dungies.

foodie52: you forgot the hazmat suit!

Don't be shy with your bartender. Ask them what vermouth the bar stocks and never be uneasy to specify how and what goes into your drink! Just as you typed it out here: works perfectly! I love when a guest is specific, then they get exactly what they want.

Someone say beans?! I never thought much about it, but I too have an loving obsession with coffee and tea! Particularly when I take a look in my china cabinet and see all of the various coffee and tea services I have collected -- regular everyday pattern, my few china patterns, and the whimsical sets. Hmmmmm. This does not include all of the lawfirm name logos or Mouse coffee cups either! I have those little espresso pots, on old crappy espresso machine I've used twice (I ought to consider 'free to a good home'), my darling Francis!Francis! espresso machine, a bodum coffee press, two coffee grinders, a small Krups (used to be in my office) and a large Krups coffee maker, a serious Alessi teapot, countless tea strainers, six types of bagged teas, two loose teas, an unknown amount of various coffees in my freezer and espressos (loose, instant for baking and pods)...... OMG! I am hooked! Great forum.

Cooking - yes. Baking - no. By the time I'm done with a large project (a multi-step, detailed procedure) I have no interest in having any.

You read my mind!

I dunno...create some laughter because they're possibly true? As soon as these food newbies do something as monumental as Julia or Jacques in the food world I will make fun of their giant beach ball heads teetering haphazardly on their semi-anorexic bodies. "Never trust a skinny cook (with a big head) is my motto. Oh...I met Jacques in person in Boston and he looks like a large, happy worm. He has a "wormy" face. Great chef though, and I respect him!! I still don't find the relevancy of comments as such as eG is much more than a place to "let's make fun of ______________" [fill in the black with whichever food celebrity] based upon their physical appearance. That was my point.

I once bartended in a strip club. I know where they've been ... Meh.

No, it isn't any surprise, but it is different to think of your shopping cart being host to the same stuff that you could basically squeegy off of a public toilet seat. Guess it is obvious I only have cats and not children.

I'm certainly not a Inside Edition regular viewer or fan, but this popped up during my local news and thought it was something to consider! Shopping Cart Investigative Report I love my bottle of antibacterial gel.

Bourbon Milk Punch 2 oz Bourbon 3 oz Half-and-half 1 tsp superfine Sugar 1/4 tsp Vanilla extract 1/4 tsp grated Nutmeg In a shaker half-filled with ice cubes, combine the bourbon, half-and half, sugar, and vanilla extract. Shake well. Strain into a highball glass and garnish with the nutmeg.

What about a classic as a Sazerac? Here are a few others: Bourbon Swizzle 1 1/2 oz Lime juice 1 tsp superfine Sugar 2 oz Bourbon 1 dash Bitters crushed Ice 3 oz Club soda Mixing instructions: In a shaker half-filled with ice cubes, combine the lime juice, sugar, bourbon, and bitters. Shake well. Almost fill a collins glass with crushed ice. Stir until glass is frosted. Strain the mixture in the shaker into the glass and add the club soda. Narragansett 2 oz Bourbon 1 oz Sweet Vermouth 1/2 tsp Anisette 1 twist of Lemon peel Mixing instructions: In an old-fashioned glass almost filled with ice cubes, combine the bourbon, vermouth, and anisette. Stir well and garnish with the lemon twist. Pendennis 1/2 tsp superfine Sugar crushed Ice 2 oz Bourbon 1 twist of Lemon peel Mixing instructions: In an old-fashioned glass, dissolve the sugar in a few drops of water. Almost fill the glass with crushed ice. Add the bourbon. Stir well and garnish wth the lemon slice Cheers!

*shudder* Those are words that I'll never understand. Food is passion. And I am in constant awe of a chef that provides food that inspires him/her with a philosophy of "Live in each season as it passes, breathe the air, drink the drink, taste the fruit and resign yourself to the influences." robyn: Be very careful about asserting such judgment filled, broad concepts of "right" and "wrong." Perception is everything. Re: Rules of the Game (short and sweet, I've had some fun with the laptop today and losing my internet connection, so I wish not to write out anything long enough that I will only have to retype) What rules? Research that chef and their menus. Understand and know what to expect when you walk in to that restaurant. Drink wine, and much of it! (taking notes of course) Get acquainted. Other than that, trust yourself in the hands of professionals. Communicate with service staff -- they are there to ensure a pleasurable meal. Lastly, keep an open mind to be transfixed by the beauty, balance, texture and complimentary/contrasting flavours that you will be presented with to enjoy. edit: aw, crap. a typo slipped in doing terrible injustice to Thoreau.

Beans, could you 'splain about Alton's "legs first" method? The bird sits in the v-shaped rack, breast side up and is closest to the door of the oven.

You mean a la Martha with that four layers of cheesecloth soaked in butter and white wine? I'm not sure either, but that was the first time I've ever seen cheeseclothing covering something that was roasted. I have done Alton's turkey with fabulous results. He places his bird legs first into the oven "since the dark meat can take a little bit more heat and doesn't dry as easily." I wonder about the cheesecloth thing myself. Anyone?

To keep moisture in -- brining. Basting: only slows down cooking. (oven recovery after the door has been opened and letting all of the heat out)

I've followed Alton's directions with favourable results. He recommends the inside of the smoker be 150-160 degrees F and I've read one suggestion not to let it go over 90 degrees F. Here are some other recommendations from my Cooking Alaskan by Alaskans cookbook. Brine: salt and brown sugar mixtures Seasonings for the cure: Basically your preference! salt, brown sugar, pepper, crushed bay leaves, allspice, crushed whole cloves and mace Also suggested, consider: garlic powder, honey or maple syrup What other fish: steelhead, black cod (sable fish) I think Alton lists others too. Smoking time and temperature: Alton recommends until the thickest part of the fish reaches 150 degrees. Wood: hickory or apple wood works well. Pecan sounds interesting too. I hope some of this helps.

The new place I visited -- small selection and clumped, dense rice. The size of the single pieces from the rainbow roll were the size of large pierogi. The texture of the unagi was mushy. My general perception half of my order was premade (22 pieces made in about 8-10 minutes) and a tad too warm, but could have been because I took it to go. Up until this instance I have always sat at a sushi bar when consuming sushi. Here, I *know* it was powder or tube wasabi. Meh. One visit was enough.

I didn't even think of Mr. Burns, but wow! Spot on! Guess, I've been seeing too much Seinfeld lately....