jsolomon

I have 236 Gold Pieces. A world famous semillon vineyard w/type B root stock A famous semillon vineyard w/type B root stock A decent zin vineyard w/type A root stock A decent semillon vineyard w/type B root stock. This gives me a ranking of master grape grower. After 29 years, I retire happy and content.

I don't think I've ever found it at a buffet, strangely enough. Or, more likely, I saw it, but did not partake, a la Bill Clinton.

Many of the grad students I have worked with who hail from the far east drink colas mixed with coffee. It sort of reminds me of a horrid drink I found at webtender.com. It had coffee, Dr. Pepper, and peach schnapps. It looked and smelled like some of the tars I produced in organic chemistry lab. I think it was named "Ostrich Shit"

That's where the boxed brownie mix and the can koozies are.

He did truly live up to what Charlie Papazian meant when he always said, "Relax, don't worry..." The brewing community will miss him. God bless you, Dr. Owades. You made our world better.

Sear in a screeching hot pan, and rough chop with some good olive oil, salt, (lots of) garlic, and cilantro. Eat with good crackers or toast points.

If cookin' with tabasco makes me white trash, I don't wanna be recycled.

So, I shouldn't be cruising my back copies of GeezerJock for it? Damn. They always have such good diet advice.

My fiance LOVES Spam and all of its horrid little cousins. I think at our wedding (which I'm catering, so I can make ALL of the food decisions), I'll make a table for the BAD friends... and serve them Spam and pineapple kabobs they can cook over Sterno cans.

Heck, the recipe is dead easy. One commercial package/can/bag/12-pack of each ingredient. Heat it til the smell drives your family out of the house. Then let it cool to set. Edit to add: Make that 2 12-packs. One for the cook, one for the food.

Green jello jiggly bean layered cold casserole is my step-aunt's father-in-law's cousin's brother's uncles' friend's niece's daughter's twin's favorite recipe in the whole world, and she brings it to Irish-Mayan-German-Hittite-Babylonian families gatherings. It's a recipe they picked up in Narnia just after Tinkerbell dropped them off when she picked them up from visiting the wizard. They make it with Baco's, Snausages, Funyuns, Blue Jello, Black Olives, Green Beans, Shredded Beets, Canned Peaches, Natural Ice Beer, and Store Brand Cream of Mushroom Soup. It's topped with Reddi Whip. They serve it right beside the Marshmallow-Candied Yams that they got from the Can. Have I offended ya enough, Brooks?

As I said before, it is considered ambrosia in the Nebraska WASP town I grew up in. The Methodists always had it at every potluck, wedding, Thanksgiving, Easter, Christmas, and funeral. So did the Lutherans. Heck, we had it so much, even the Catholics started eating it. No one really knows what the Baptists or Latter Day Saints eat, but we occasionally see them in the grocery store. I am so white trash, my mother still thinks that canned button mushrooms dress up a dish. And, Rebecca, that is still the quintessential test, even if it is remarkably flawed. It doesn't work quite so well where I'm from (Nebraska) but the Jello salad or green bean casserole tests do.

Yeah. It's pretty much ambrosia to us. Did someone leave the blinds open? We're not supposed to be examined. Edit to add: seriously, it's kind of like some of those Jello salads that are so horrid that keep coming back time and time again. It's comfort food for some who are misguided. It just seems to have stuck with the white demographic. I apologize for them. I really do.

Bill, I've had several Spatburgunders. They are a very delightful. The normal ones that I have drunk are relatively unchallenging, but refreshing. The good ones that I have had took my breath away. Do drink it yourself. I would suggest with a city ham with cheddar sandwich on crusty bread. Kind of a lunch wine.

The biscuit is really secondary to this dish. If you make the gravy right, the dish will shine. You can use any good sausage to make this, but your own is always a nice touch--and it's easy. http://home.pacbell.net/lpoli/index_files/Pork_Breakfast.pdf That is a recipe for roughly 5 pounds of breakfast sausage. I'm riffing off of it, so you'll want to right this down. What I would do is get 1 pound of ground pork (unseasoned) 1 TBSP salt 1.25 tsp black pepper 2 tsp red pepper flake 2 tsp sage 2.5 tsp parsley (fresh or dried) (optional) 1.25 tsp thyme (optional) 1.25 tsp coriander (optional) Mix all ingredients well. Brown and break up in a skillet. Drain off fat, but leave the brown bits stuck to the pan and about 2 TBSP fat for every intended cup of finished gravy. Add flour to equal fat amount (4 TBSP fat = 4 TBSP flour). Using a wooden spatula (or other sturdy device) brown the flour in the fat and scrape the brown bits off of the skillet while browning. After the flour has reached roughly the blonde roux stage ~4-5 minutes, start adding the milk in stages. Whisk it together well over medium heat. Serve after all milk is added and the gravy has come back to a boil. It's just like making milk gravy from fried chicken drippings.

This will be familiar territory to you, fifi. Think of a kitchen as the laboratory when designing it. Too much utilities (power, water, sewer, HVAC) is almost enough. You can never supply too many amps, gallons, cfm's (I originally had cfu's... I wonder what I was thinking!), or garbage suck. Edit to add: and storage. Too many square feet are almost enough, too.

roasted chicken drumsticks or thighs. I usually do a riff on Barbara Kafka's 500F roasting. 20 minutes on the first side. Flip. 10 minutes on the next. Only salt before roasting. Delicious! Oh, and the borscht went over well with those brave enough to try!

jscarbor, I don't know how much you plan on taking all of phaelon56's suggestions to heart, but aside from everything else, his suggestion to have multiple circuits (not just outlets) is certainly the most helpful. Believe me. I am suffering through a post-war house that has 6 total circuits in it. Washer/dryer takes up 1. Furnace takes up 1. Water heater takes up 1. Stove takes up 1. So, I have 2 functional circuits in my house. Not satisfactory. You have the power to change this to your customers' delight.

Don't worry, FFB. Tyson bought up IBP, so you can call IBP's 1984-ish propaganda what it is.

With a name like that, they'd better follow through!

I always liked the "Jaeger Slushie" Fill 1 snow cone with freshly fallen snow. Drizzle Jaegermeister over the top. Enjoy.

Dana Lyons has the answer. Clickety for happy ending. Flash required.

Hate to be all Politically Correct and all; but, geez, when will people stop saying things in the new world were "discovered" by Europeans? Besides, it should be "West Indies" not "India". Chilies are a New World fruit, and were unknown in Asia or Europe until Columbus (and others) brought them back and started passing them around. ← You're quite right, of course. It was when people first came across chilis in the Americas that chilis were "first discovered," and that was obviously many thousands of years before Columbus showed up in Hispaniola. But who wants to mess up a good story about a trip to India. ← Oh, come on. I'm sure the natives were wandering around wondering what they could eat (they had been there for several thousands of years, but hadn't discovered anything there--not even the land!). So they ask Christopher Columbus, "Hey, Chris! Are these things good to eat?" Christopher Columbus promptly bends down, plucks the fruit from an haban~ero pepper, and pops it into his mouth. "Delicious!" he proclaimed. The natives wept for joy, for they were saved from thousands of years of hunger with Christopher Columbus's discovery.

Actually, that's fairly accurate to how it works. When pain receptors are activated, soon the brain starts to release endorphins and similar chemicals (dophamine is another) that help us deal with the pain. Technical overview under heading "Capsaicin, Endorphins, Pain, and Pleasure: How they all relate " Edit to add: it's more like the people are adrenaline junkies, like cyclocross racers, rubgy players, Hash House Harriers, good EMT's, and extreme sports athletes. Of course, if I were told that I couldn't eat chiles anymore, I'd probably go on a crying jag and get really clinically depressed for a while. Does that count?

Bring unto thy bosom a crock pot. Give a sack of shekels to thy servant and instruct thy servant to fetch unto thee a portion of short ribs which is no more than 4 cubits in length. Also instruct thy servant to not by shortribs which contain pork, for they are an abomination in the eyes of thy mother. Nor shall thy servant purchase fish, for that is an abomination in the eyes of thy father. Instruct thy servant that in those ways lies damnation. Once thy servant has returned with the short ribs, thou shalt shake forth thy sword from its scabbard and fall onto the aromatic herbs and vegetables which have come up from the ground as the lily does under the gentle sun and produce from them pieces no larger than your thumb, but containing no thumb-bits. For those are an abomination to thy aunt and thy wife who shall both fall onto thee with scorn should thumb-bits be left in the aromatic herbs and vegetables which have come up from the ground as the lily does. Place all of these bits, the short ribs and the aromatic herbs and vegetables into the crock pot and add half of one wine skin to the crock pot. So shalt thou also add one whole stock skin to the crock pot. Yea, as the sun rises on the day you place heat to the crock pot, so shall the sun set on that day before you remove the crock pot from the provenance of your local electrical utility. As thou hast fallen upon the aromatic herbs and vegetables with a sword, so shouldst thou fall upon the fat which rises to the top of the pot with a spoon, for it is an abomination your nephew Agamemniwhozits. When thou dost serve this crock pot, thou shall have both thy pillar of salt and thy mortar of pepper by thy right hand, for they shall please you. Serve you not this with ketchup.