zilla369

They didn't, exactly... http://hospitality.careers.foodservice.com...cfm?passid=6796

This just in...Chef Dispirito's appearing on Leno tomorrow night (Tuesday 7/22).

Try it with cannellini beans!

Well, i gotta say, ice cold water is the very best liquid, but liquor? Hmmm. Seems i remember trying it in college with cold vodka (not bad), cheap red wine (not too good) and beer (yuck). Heather, hee hee...

Heh. Yeah, i'm a little bit worried about samba-girl. I liked the part where they fed the guy that waited in line overnight to apply.

As entertainment, i really enjoyed it. Can't say for sure i'd want to work there, though. The tension was making me crazy just sitting on my sofa watching it. Must be nice to be able to afford such a huge staff, though. 100 people? My god.

Orange Juice and microwave macaroni and cheese. The all-orange meal.

Has anyone eaten at teaNY on Rivington in NYC? I'm a big Moby fan and not from NY, just curious if any e-gullet people have eaten there and what their take on it is. Of course all the teeny boppers at Moby's fansite love it, but i was hoping for a more objective opinion. I think it has a "mostly" vegetarian menu, and about a million different varieties of tea.

I'll get the roomie to adjust our first design to the right size, and we'll work on the pig-inside-gully one, too. Probably have it to post by Friday!

Just had one; mine has to have cheddar on it. Thick-sliced romas from Kroger (not great, but not horrible) Three slices of Cheddar Duke's Salt Dark wheat bread nummy

Well, you actually guessed right; it's simply Dairy Queen soft-serve with add-ins blended in, but very thick....in consistency somewhere between ice cream and a milkshake.

I'm just having a Dairy Queen Strawberry Cheesequake Blizzard. I'm sure most of us in the US have seen the commercial with the guys holding the dessert upside down and singing the little "Doood-dood!" song. It's pretty good, it's not just cheescake-flavored, it has little bite-sized chunks of cheesecake (with crust!) blended into it. The cool thing is, they served it to me out of the window at the drive-through upside down with no lid on. I love it! wopwopwopwopwopwopwopwop Dude, Dude....

emulsified dressings tutorial: vinaigrette, mayo

Flat-icing Cream soup basic techniques Frenching a lamb rack

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Cashew Lovers' Poppycock.

"BAM! Fish it up a notch!"

I don't know that a poor website would keep me from trying a recommended restaurant, but i know for SURE that a good website with a current menu and lots of pictures of the food, dining room and kitchen, and chef bios, would make me more apt to try a place i'd never been. I recently went on a road trip to Cleveland to eat in the demo kitchen at Lola Bistro. I was leaning towards not going until i saw the website. I think as consumers become ever more internet-savvy, a good website will be an invaluable sales tool for high-end restaurants.

no, no....this is my favorite:; Lil' Smokies (cocktail-sized smoked sausages) cooked in a crockpot in a mixture of grape jelly and chili sauce for 6 to 8 hours. If you want to get gourmet-crazy, you use blackberry jam with seeds instead of grape jelly.

My theory is that the milkshake machine adds something, though. The best shakes i've ever had always come from places that have one of those. Steak & Shake has the best ones 'round these parts.

The mushroom is easier than the tourne, though it looks harder. Trust me on this. But don't try it on your own, there's definitely certain "trick" ways to think about it that make it easier - so corner one of your instructors and make them give you twenty minutes of their time so you can practice before you learn it in class.

Nero, my dear, the fact that your arm hurts now will stand you in good stead during your final. I guarantee that most of your classmates' arms do NOT hurt properly. Do you have to flute mushrooms as well? The tourne bulgy-muscle/weird mushroom-fluting blister combo is a great war wound to show off.

The concept of not knowing exactly how many ounces of which sorts of alcohol are in my home at any given moment is completely foreign to me. Without looking, i know there's one bottle of a local microbrew and five bottles of some off-brand red lager in the fridge. I also know there's no whisky of any brand whatsoever, and no amount of anything else save a half-plastic-airline-serving bottle of Cuervo leftover from a Christmas stocking.

I want to know if they serve "confinement loaf" there.

I have to cop to making my own red sauce....since i started, i'll buy other prepared pasta sauces on occasion, but not marinara. Foks think it's overkill, until they taste it. Besides, it freezes nicely.