zilla369
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Posts posted by zilla369
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Thanks for that link, Shalmanese. I especially had a chuckle over these lines:
There is only one surer way of losing weight than a juicer and that is to amputate a major limb. After a few mornings struggling with the thing, this probably became the more attractive option.and
Before the food processor was the mandolin. Cripplingly expensive with a complex folding structure which made even the slickest cook feel like M.Hulot erecting a deckchair and guaranteed to remove all of your knuckles down to the bone. -
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How about Sea-Monkeys? Maybe we could alginate them together into SeaMonkeySteaks. I think I'd like that. I've been mad ever since they wound up not wearing cute little crowns in my fish tank. And, come to think of it - those lazy bastards never did build that cool underwater civilization (as was depicted in the ad.)
But in the end I imagine they'd taste much like brine shrimp *ho hum*
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You people. You people with your cheesecake, polenta, blue cheese, goat cheese, and grilled watermelon - on a stick.
Optimists, right?
I have problems in believing in the structural integrity of a few of these suggested skewerees.
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Hmmm....my head didn't hurt except during periods of active sobbing and wailing and teeth-gnashing. You sure you're not drinking too much tea? Although I guess green tea doesn't have caffeine...is that right? Maybe you're not getting as much caffeine as you're used to?
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I went out to a bar (yes, karaoke. *sigh*) last night for the first time since I became a non-smoker. Luckily the ventilation system was industrial-strength. Frankly, I wasn't even tempted to cheat. I took a big 'ol box of old-school SweetTarts with me, just so I'd have something to do with my hands.
Unfortunately, not-smoking doesn't seem to have improved my singing voice much. Man, I had forgotten how long "Scenes From an Italian Restaurant" is.
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Went to eat in a (casual) restaurant today for the first time since quitting.
I was finally able to sit in the nice section of the restaurant....the section that gets attentive service, that has the nice banquettes, that has the best view. That was sweet.
Not that I always had to eat in a smoking section. But when I was still smoking, if the restaurant was smoke-free, I'm ashamed to admit I had to sneak out and smoke between courses at least once during the meal.
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Sorry to reply so late, but it's been full-on balls-to-the-wall catering since before Valentine's Day - remember: I quit the day after Valentine's Day.
That's right...cold turkey, and I haven't slipped once, not even one drag. Which has been a real drag a couple times. On day three I was discovered on the floor of the bakeshop surrounded by burned cookies and crying like a nine year old girl. On day four I was so stupid I fell asleep on the bus and rode way past my stop.
But, gradually, I have felt better and better, physically. Mental acuity seems to improve at a slower rate. Heh.
My clock-out receipt tonight said I've worked 62 hours in the pay week so far... looking at a total of 72-75 by week's end. Staying busy seems to help the cigarette thing, while not allowing time to snack too much. Perfect combo.
Taste has improved somewhat, but not as much as breathing has. As Matt said, I've been eating a lot less salt and (perhaps more importantly) I'm cooking with less salt for other people. I've often suspected I was blowing people out with my salt preference level. Now, too much salt doesn't just taste salty...it actually burns the tongue unpleasantly.
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Then he just kept saying things like "I can't believe you want to go there!"
Poor guy. Got his hopes way up and then dashed within moments.
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Well, I made it through yesterday as well, no cheating or slippage. Not that it was easy. And I face today (being the legendary DAY 3) with some trepidation.
Easier now to identify possible crisis moments. I'm having one acute craving upon waking. One acute craving at the bus stop, because the bus stop is in front of the little convenience store where I would often buy my daily pack. So I've started to go into the store to buy myself something...a paper or lifesavers or gummi bears.
One acute craving immediately after eating a meal. One or two while watching TV or in front of the computer at night.
Food does already taste better to me, but I suspect it's just because it's so satisfying to indulge oneself a couple times a day, and not because my tastebuds have been resurrected (too early on).
So, "Day 3" (if that is your real name)...it's me versus you. Do your worst. I'm ready.
Day: 3
Backsliding: Nil
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Well, I made it all the way through yesterday without smoking.
Discoveries:
Bread-making is a good way to keep hands busy and mind off smoking
You can step outside and take a "LifeSaver" break, so long as no one's smoking out there
Not smoking doesn't make the skin on your hands impervious to burns if you get clumsy!!
Corn Pops cereal, eaten directly from the box, one by one, can get you through a bad spot of that hand-to-mouth fixation.
Day: 2
Backsliding: Nil
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Okay; Day One.
Yesterday was a hellish blur of chocolate not quite doing my bidding (pastry chef, you know) and so I really relished the "last pack" I brought home last night. When I got up this morning, I immediately ran the remaining six cigarettes under water in the bathroom sink and dumped the ashtrays in the living room. Even while I was pushing the snooze alarm, I kept thinking "no more smoking for me!"
I'm drinking a Coke (original, thank you - I expect I'll need the sugar to stave off lethargy) and contemplating a menu for 30 I have to fulfill later this evening; who sells a trio dessert that includes BOTH a "bourbon ball" and a "mint julep truffle"...especially the day after valentine's when I can hardly bear to think of smelling chocolate? Grrrr.
There's a head of celery in the walk-in at work with my name on it; I'll be splitting that into sticks as soon as I hit the door.
So...c'mon, highchef and andrewb, you gotta follow through on your committments! Have we picked up anyone else?
Day: 1
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I had the fluer-de-lis at my last job. I was so scared of that pan! But....after it was correctly seasoned, the cakes popped out like a dream.
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If you somehow missed the epic Cold Turkey, Three Ways foodblog, perhaps you don't know there's a revolution brewing.
Three members blogged their way through their first two weeks of quitting smoking. Dave, Marlene and snowangel (Susan) had, to be sure, various myriad reasons to stop smoking, and they generously shared their successes (and a few failures, but only a few!) with us all. The response was astounding. Check out the number of views and responses on that thread. Obviously, the subject struck a chord with the membership.
Food - what we eat, how busy we stay preparing it, how it ultimately tastes - is going to be a key component for anyone attempting to kick the habit. Although the Cold Turkey foodblog itself is over, the struggle to quit isn't. Our intrepid trio (and the folks that joined them along way) may be through the very worst part of quitting already, but it's clear that they inspired a lot of other folks to at least think about quitting, or start getting ready to quit.
I myself had planned to quit as a New Year's resolution, but frankly I was pretty sure that wouldn't happen. I've never kept a New Year's resolution in my life. I sort of wanted to hop on the bandwagon at the beginning of the blog, but Valentine's day was looming (a stressful time for a pastry chef!). However, I started, for the first time, to really think about quitting every day (as opposed to avoiding thinking about quitting, y'know?). In addition, my dad has been after me to quit forever, and my grandmother recently pretty much finished losing the last of her eyesight to macular degeneration (which smoking doesn't help). Little signs were everywhere.
For me, it's going to be tough because my bakeshop kitchen is across an alleyway from the main kitchen and restaurant, and that alleyway is where every employee stands and smokes on their breaks. There's always somebody out there smoking, and I will have to run that gauntlet every time I pass between the two kitchens. *sigh*. In addition, cigarettes get passed around pretty freely among restaurant staff, so even if I never buy another one there will be 10 hours a day, 5 or 6 days a week, during which I can get my hands on a cig simply by walking a few steps.
Today's Valentine's Day. Tomorrow, I quit.
Others that may have been inspired by the Cold Turkey bloggers, join me. Let's take back our tastebuds. Maggie's revelation that food started tasting better about 10 or 12 days in is one of the best reasons I can think of to quit. And snowangel bought a new camera with the beginnings of her monetary windfall from not smoking (the better to photograph food with!)
In the end, smoking has a lot to do with food...so let's bring food into the conversation every chance we get. . Shouldn't be too hard - we're going to have to figure out stuff to eat that doesn't cause us all to pack on 50 pounds. Marlene has suggested a book by Alan Carr, "Easy Way to Stop Smoking". After reading some of the customer reviews of the book on Amazon, I can't wait to get my hands on it.
So...who's with me?
Day: -1
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They went into this ridiculously large saucepan, which, because it's big and round and sort of good for a lot of things but not particularly great at anything, my daughter calls "Mr. Shaw."
By the way, great jobs all around you guys - even the backsliders. I've been considering quitting smoking. I'm not sure what I'm waiting for, but it's definitely not what I received in the mail from my dad yesterday: Leroy Jenkins Miracle Water.
Daddy is desperate for me to quit smoking, so the other day he called and asked me if I'd drink something if he sent it to me - something that was guaranteed to make me quit immediately.
Follow the link. I reckon getting a nice infusion of eColi might just do the trick, but I think I'll pass.
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Hey Chef D -
Since it's New Years, why not try a vegan "Hoppin' John"? This recipe looks serviceable. If I were to try it, though, I'd probably substitute a nice rich vegatable stock for the water as cooking liquid. Or use that vegetable bullion you mentioned. But it's so easy to make vegetable stock - quick, too.
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I got Nanny Ogg's Cookbook by Terry Pratchett, which I'd been lusting after for a couple years. Nanny Ogg is a character in the Pratchett's Discworld series (she's a witch, albeit a benevolent, hard-drinking, carousing one). A chapter entitled "Nanny Ogg's Philosophy of Cookery" begins thusly:
They say that the way to a man's heart is through his stomach, which just goes to show they're as confused about anatomy as they gen'rally are about everything else, unless they're talking about instructions on how to stab him, in which case a better way is up and under the ribcage.I also got a camera with which to develop my food photography skills: an HP r507 with a memory card that holds 947 shots; a color laser printer, a camera dock, and a ream of glossy photo paper. Look out, eGullet.
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Hey! I work for a caterer in Louisville. Who's doing your wedding?
....and I like the smoked salmon idea. We have a local aquaculture company in town that makes the best smoked salmon I've ever had.
Who nixed the grits?
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When the sun hits the lavender, it smells like grandmothers-going-to-church.
Beautiful line. Blog on, Jamie!
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Put the bleu cheese in the polenta instead. You won't be sorry!
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Where I work we're bistro fine dining with a sushi bar, but we also do catering to all the office buildings around. One day we had a lunch order for a bunch of tuna sandwiches in box lunches, but we didn't have any canned tuna on hand (it's not really on the menu, but if you order it, we're making it!). I'm sure you can see what's coming next...
The boss took a couple pounds of sashimi-grade ahi and boiled it to make tuna salad with....*sob*
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Moderator's note:
We're closing this topic temporarily while the eGullet Spotlight Conversation with Ruth Reichl takes place here. Please feel free to participate!
We'll open this thread back up for replies after the Conversation closes on Friday, December 2.
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I did not brine. Dried rinsed bird to room temp with an ice pack on the breast. Rubbed over and under the skin and in the cavity with a mixture of butter, bacon fat, fresh parsley, rubbed sage, salt and pepper. Stuffed the cavity with fresh herbs, onions, and celery.
5 hours at 325F. Perfect...actually, the breast temp came in at 170F and the thigh at 177 ( a little higher than I aimed for). I think the ice packed breast kept the breast from drying out. Resting now. Beautiful, brown bird.
Leg meat tastes juicy. (I cheated during the resting).
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There's an article about the sugar shortage resulting from Katrina here from CBS' website.
The bigger problem lies in the crippled sugar refining industry. The nation's largest sugar cane refinery, Domino Sugar, is in the heart of St. Bernard Parish, La., an area devastated by hurricane Katrina. Flooding ruined 23 million pounds of raw sugar.With the refinery still closed, unprocessed sugar is stacking up, waiting to be processed.
The shortage has yet to hit supermarket shelves, and industry experts say there's no reason to sound the alarm just yet.
Free video here. Scroll down and click on "Sugar Paranoia".
edited to add video link
Do I need a chinois?
in Cooking
Posted
If you can afford it, get one. You won't regret using the space it'll take up to store it.