Marmish
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Posts posted by Marmish
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Italian sausage simmered with onion, tomatoes, read and yellow peppers.
Apple pie and homemade cinnamon ice cream with coffee for dessert.
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Yesterday, meatloaf, potatoes au gratin, green beans, and a blueberry galette (Baking with Julia)
Day before, parmesan crusted baked chicken, green beans cooked in bacon fat with onion, garlic and tomatoes.
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Since Trader Joe's is no longer convenient to me, I buy Krinos Homestyle Greek Yogurt. I like it just as well, maybe better, than Total. While Krinos products seem to be pretty common (at least in these parts) not many places carry the yogurt.
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Might someone here be able to suggest their favorite Challah recipe to use for the holidays? Until this year, I always bought mine or relied on mom, but this year is different. I just completed my first couple of weeks of culinary school which included an intensive unit on breads, so my family has now delegated that responsibility upon who else but me.... I have only a few days to prepare, but would love to hear lots of "mmmmmm's"...
There is a bit of discussion about challah recipes in the Baking with Julia thread.
http://forums.egullet.org/index.php?showtopic=35047&st=0
Welcome to eGullet.
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What's the difference between roast beef and pea soup?
Anyone can roast beef.
Har har.
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Dripping-down-your-arm BLT's - wheat bread, double mayo, double tomato - and sweet potato chips. Since we don't have any type of dedicated toasting apparatus, I brushed the bread with the bacon fat and toasted it in the cast iron skillet. Yum
I am going to try to post here more often so I don' t get lazy about dinner as I adjust to a new job. You all will keep me honest, I'm sure.
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i can appreciate if it's a school situation that you might not have the freedom or inclination to throw around cash. but yes, i do think that if it's 20 dollars on 180 (which doesn't amount to much more than 10%, which some might find insufficient), i still might be inclined to break it down to a per person basis to rationalize, if necessary, the tip. sometimes a tip seems like "a lot", but it's really not, all things considered.
good luck. i hope everyone ends up feeling good about the decision.
Should the policy turn out to be that they don't reimburse that, I will certainly still provide the appropriate tip, since I am the one dealing with the ordering.
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... if a company is paying for it, who really cares. it's a deduction and they're more than making up for the loss in added productivity if people are staying on-site to eat, and, presumably, conducting business and/or building relationships in the process.
Thanks for the input, Tommy. That gives me a bit of guidance. I was pretty much in the ball park, I think.
It's a school, so while they are covering the bill on these lunches, it's not really the same as corporate in that regard. I also am not sure that they reimburse for tips, ever. We'll find out tomorrow when the business office gets my receipt from today, though.
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These are catering orders that are delivered by, I assume, the same delivery guys that do regular deliveries and are ordered ahead of time. If that makes any difference. I would call and ask, but I feel awkward doing so, and have found when I have asked in the past, the response is generally, "That's entirely up to you." Which is not helpful in the least.
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I have a question on delivery tipping and would appreciate your suggestions. I am now one of the people who is in charge of ordering staff lunches for 40 or more people. Todays lunch was from a local (but chain) sandwich shop. They delivered three sandwich trays and a box containing cookies, plates and napkins. Took him two trips from the car. The total was $180. So what's the tip?
Edited to add that I have lunch coming again tomorrow, so prompt responses are much appreciated.
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Judiu - I am so sorry to hear that, but very glad that no one was hurt more seriously. I'll keep you in my thoughts.
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To Marmish: I'd really be interested in knowing where that bookstore in Forest Park is. I hang out at the Frugal Muse in Darien (75th and Lemont) now and then -- nice collection of used cookbooks there, too.
This is the info. according to www.switchboard.com.
Little Treasures
7502 Madison St
Forest Park, IL 60130-1411 Phone: (708) 366-9198
From the west, exit 290 at Des Plaines Ave. Turn left. Turn right onto Madison. It's on the right, 2nd or 3rd block. From the city, exit at Harlem. Turn right. Turn left on Madison. It will be several blocks down on the left.
Madison street makes for a nice afternoon of shopping. Most antique type shops are closed Mondays.
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Any half-sheet sized pan will work for the full recipe. I have a non-standard 13x17 pan from Wilton that I like to use, because it has perfectly square corners and non-sloping sides. You many not even fill the sheet, which is fine. Just spread them out as thick as you like and turn up the end of the foil lining to keep it in place.
Thanks. I look forward to making these.
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My oldest just told me, "my tummy doesn't feel very good", so I did a forehead check and he's warm. I have him settled on the couch, wrapped in his quilt (a friend of ours made it for him before he was born), sipping some electrolyte solution I made up since he isn't really interested in eating. I'm going to join him for while and hope that helps a bit.
My circle of friends and coworkers have started having babies. It's really an epidemic. The closest friends get a handmade quilt. My sister is the latest to announce her pregnancy, and I am waiting to find out boy or girl and the nursery decor before I choose one to make. She may find out Wednesday.
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I saw this thread when it started, and so far have resisted the temptation to make marshmallows. But, this is the week.
Stupid question. What size pan should I use? A "sheet pan" to me means something bigger than what one has in a home kitchen.
Edited to add that I intend to use Nightscotsman's recipe from recipegullet.
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Add 5 more, including Baking with Julia, and New Way to Cook.
That's cool--I did the buy one get one free thing on thegoodcook.com and those were two books I got!
Edit: Whoops, I didn't get the New Way to Cook. That's at my library and I was going to check it out. I got the I Love to Cook Book. Hope it's good.
I love the Good Cook for ideas. I then immediately check the library. Then, if I like it, I check all the usual used book suspects for the best price. The less I spend, the more I can get, right?
By the way, for those in and around Chicago, there is an antique/used book shop on Madison Ave. in Forest Park with a whole wall of cookbooks. There is a mix of old and new. I was amazed at how many they had. I think it is called Little Treasures. It's just east of Des Plaines Ave. I'll check the name again next time I am nearby. And La Piazza is just a few blocks down, one of Chicago Magazines Top Ten new restaurants or some such list.
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Add 5 more, including Baking with Julia, and New Way to Cook.
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self-cleaning blender- would make me much more inclined to whip up some smoothies and such
Fill 1/2 to 2/3 of the way with warm water. Add one or two drops of dishwashing liquid. Blend. Rinse. Voila, clean blender. Smoothie on.
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I am looking for a Melizanasalata recipe. I was hoping someone might have one. Preferably with dill in it.
Thank you.,
I happened to have Modern Greek by Andy Harris out, so I looked up the melitzanosalata. It contains eggplant, garlic, salt, onion, red wine vinegar, parsley, olive oil and pepper.
Roast the eggplant, pound the garlic and salt, whirl it all together in the processor.
No dill, though.
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Chiles for breakfast?
Wow. Guess it takes a lot to wake you up to deal with the kids. 
I am so not a morning person. That's why they don't let me teach til 9:30. I had prep and plan first two periods. Maybe I should be eating peppers for breakfast, too!I second Hillvalley in saying it's good to see another teacher. Isn't summer grand?
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Add some finely chopped walnuts instead of mint, and you've got a "tarator", the Bulgarian version of tzadziki.
Isn't that also called Labneh in other countries? Or is Labneh fundamentally different?
I found a Turkish recipe for "Creamy Yogurt-and-Walnut Dip"
Labneh is a yogurt cheese. I think it is usually plain.
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In the Twin Cities, really the only place to go for the cheese curds is the State Fair. The booth near the dairy barn on a side street. Word. Been going there for well over 20 years. Makes everyone else's look like child's play.
What makes them so good? Details, I need cheesy, fried, details!
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Fries, schmies. Get the cheese curds. And try the Philly Ribeye.
I only like the flavors of the day that are fruity, but when they first opened by us, obsessing about what the flavor of the day was kept me occupied for a good while. Luckily, that wore off.
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is there anything al fresco "downtown"? this is the phrase people keep using and i am guessing that this is where i live (n michigan) and work (w.washington)
i really must have a look at a map this weekend.
Tarka,
This might help with the neighborhoods.
eG Foodblog: rsincere - DIY cooking school/cooking therapy in WI
in Food Traditions & Culture
Posted
Now that you mention it, I think I'm allergic to leftovers too. I always make my husband take them to work for lunch if there are any. I try not to have any. Except meatloaf. There's not a better leftover than a cold meatloaf sandwich.