jsolomon

The whatever would be getting my med school application out. Finding friends to drink bubbly with me? I'll look in the unexpected places, but there aren't many of those in my current lifestyle I'll try to keep it in the fridge less than 2 years, though. Thanks!

I agree with you to a certain extent. If a recipe that I'm following calls for wine, I'm not going to toss in a significant portion of a $20 bottle of wine. But, if I have an $8 bottle, sure, I'll chuck in a significant amount without blinking, even if the wine is tastier than the previously mentioned $20. For example, it wouldn't phase me one bit to use $2 worth of ground beef for meatloaf. If I toss in 8 ounces of $8 wine, that's pretty close to the same $2. It's not a noticeable bite out of my food budget. When I couple that with me usually not eating with someone who will make sure that a whole bottle of wine is killed, I'm making even better use of the wine because I don't have to worry about storing a partial. If I'm eating alone, I'll tend to use even more wine without a sneeze simply to not have to store a partial.

One of the more common side-effects of morphine and other opium-derived analgesics is nausea. Sometimes it can be quite intense. We've had several threads about what to do to counteract nausea and the like. People seem to always come back to ginger tea... perhaps you ought to try a cup of that before you partake of the cough suppressant.

So, a week ago, I had an occasion to open some bubbly. But my so-called friends who were going to celebrate with me ditched me. To a person. It was me alone. Deciding that it would be bad to have drunk a whole bottle of bubbly when the trick-or-treaters get to my place, I decided to hold the bubbly in the fridge. It's still there today. How long is too long to hold the unopened bottle at serving temperature? The bottle is: Piper Sonoma Brut, Select Cuvee.

Have you tried drinking your coffee with your eyes closed, or in the dark?

Wendy, It sounds like you've got something going on that is slightly different than freezer burn. With your choux discoloring AFTER you pull them out, they frost up, etc. etc... What I think is happening is that you're pulling the water soluble things out of the choux and leaving the fat soluble things behind, which will tend to make the choux white and tasteless. So the problem is the humidity in the room that you're frosting them, etc etc. What I would suggest is a dehumidifier for that room. And for your temperature chart recorder needs, Check out ebay. There are ones that record both temperature and humidity. I'd put one in the freezer, and one in the work room. Many of those are also data loggers, too. So, you can plot it as you go and store it on the PC. Either way, you're going to need to be careful of the difference in humidity, actually dew point, between the two rooms. Too high of a difference, and you'll be in trouble with all manner of sweating and migration. The reason why it only happens on one area of the cart is probably due to air flow and heat flow. Again, best of luck! -j

It never fails. Every time I meet some sweet young thing of the opposite sex and I think I may be ready to move things forward with her, I come to eGullet, and some kind group of gentle-hearted writers set me back in the path to truth, light, and happiness. I'm gonna be a hermit ferever.

Hmm 3/20 on the questions. Of course my fundamental problem is that I would prefer to have thing that dehydrate me early in the day so I can hydrate the rest of the day. I'm not asking if there's a problem, though. I was just stressed and didn't want to be drinking alone! Guinness, it's good for me

So, I'm on the home stretch of a rather lengthy, and career deciding application: medical school. All I'm doing right now is sitting at home putting in some drudge work to finalize it. But, it's also ~10:20 a.m. and I'm just about ready to start my second beer. What is too early to start drinking beer, and why? I think the earliest I've ever started in was about 7:30 a.m. when I was camping... unless you count a few times when I saw the sun come up 'cos I was still at the beer. No, mothers, this is not a healthy or socially acceptible topic. Moderator, kill it if it's not appropriate.

I may have to read that book. My hometown is populated by only 10's of people different than Seldom, Nebraska. I think it's less this census cycle. My hometown, Merna, Nebraska.

Aluminum foil is also a good guard against flavor migration. If you find that the injured things are from one shipment or some other reason that causes you to suspect part of your inventory that is not burnt yet, you may want to simply wrap them in aluminum foil, provided their size, etc. does not prohibit this. What fifi said about glass and metal is very true, and it doesn't even require a thick membrane of them to prohibit--well, hell--small molecule migration. Let's face it, molecules don't get much smaller than water.

My understanding of freezer burn is a dehydration injury to your food. So the reason you have freezer burn on those items is whatever packaging they are in is not water tight. This could be due to someone careless having injured the packaging, or simple manufacturing errors. I hope it's not much inventory that's affected.

Is there something fundamentallly wrong with Nebraska wines? I've never had a Nebraska sangiovese, but I've had my fair share of Nebraska plonk, and it's generally agreeable stuff. Much higher quality than Thunderbird or MD 20/20. Which brings something to mind. When I'm in a restaurant, especially when I'm trying something new and decide to order wine, I generally try not to let unfamiliarity with a particular wine or region breed contempt. If I'm adventurous enough to try a new food, why oughtn't I try a new wine? Just because Papa Segreto's son-in-law is unemployed does not disqualify him from possibly producing a quite tasty quaff. He could be quite skillful (and/or lucky) and people simply haven't heard of his product yet. Trying new wine with new food can be a marvelously eye opening experience.

I'm just jumping in here because I'm making chili today also. I have some pasillo and some jalapeno chiles, but I'm curious as to whether I ought to roast them off and remove the skins first or not.

Depending on your computer skills, you can cut and paste your Word text into a LaTeX file and use some recipe classes to output to postscripts that have a professional look and feel. http://www.google.com/search?q=latex+recip...=utf-8&oe=utf-8

You can also move the stock off of the stove and into a low oven for much the same effect.

Susan, I'm going to say--and be struck down by some--that the beer that is eternally refreshing in those types of climes are the IPA... India Pale Ales, with their inherent lightness and hoppiness are amazingly refreshing. Of course, as I type this, I'm drinking warm michelob from on TOP of the refrigerator. I grok all beer.

You mean like Sliced Finger Curse Burnt Foot Hop Lobster Claw Dodge Fogged Spectacle Step Wet Clog Slide ?

Wow. When I make a list--admittedly not often, I am a bachelor who rarely entertains--it usually looks like this: Milk Fruit Rice TP PT <--paper towels eggs soy sauce chipotle tabasco razors Veg, Meat, and Cheese never make it to the list because I eat so much of them that I'm always wanting some more. Other things are staples that I simply don't use up so quickly. Spices and special things only make it on the list for special occasions... like Christmas, Thanksgiving, and Easter. No haldol needed to shop here.

Honestly, I expect an experience at a real restaurant with a real chef [read "places not available in Lincoln, NE"] to be reminiscent of an opera or another like-minded classical music concert. I get told what I am going to get without any pretense or other B.S. With that description, I expect to be able to make a reasonable facsimile of the food myself, just like I can purchase the sheetmusic and perform a solo (especially since I read sheetmusic). But, that's only the first approximation. Further, I expect the presentation and the atmosphere to be more-or-less "on". I expect the staff to be inobtrusive yet attentive. Beyond those, like a good musician, I expect the chef to bring out nuances and interpretations in the food that I hadn't noticed there before in the case of new foods or a new chef. In the case of a restaurant/chef which I've experienced before, I expect either the same interpretation, or something new. Either one is acceptable. However, what I don't want is fad and/or pretension. Working at a university, I have plenty of those to go around.

Rule #877 Flaming drinks rarely impress the opposite sex.

I'll have to respectfully disagree with #93. Absinthe is wonderful. #857 If the bar only has one type of beer, don't trust the martini. Go for Jack Daniels. Rocks. #858 If the bar allows spitting on the floor, don't drink past the point of being able to walk.

Dear me... I have to keep a lab notebook at work. I need to have one at home, too? Ack, no wonder I don't entertain. Well, that and being a confirmed bachelor My idea of entertaining is a 12-pack of iced Bud Light, lawn chairs, and a grill in my parking lot. All joking aside, though, Really Nice!, I'm very curious about your international flavor profiles. I'll contact you offline about those.

Hmm... I read this thread figuring I would come up with a neat little trick to help me make better bread. Boy was I wrong. What I got was confused as heck. As near as I can tell, the way I knead dough by hand is closer to the turn and stretch method. So, as someone who has little time to make bread, and even less time to experiment with it right now, could someone help me with a slightly less abstract description of the differences between the two. Or, a how-to on proper kneading. I'm utterly confused on how I ought to be hand-kneading my bread at this point. Thanks... -j

Hmm, being a good Yankee, I don't typically eat grits. But, being a member of the US Army, there always seems to be some in the dining halls. Perhaps red eye gravy would make that *ahem* stuff edible. Sorry, kids, I just don't understand grits. Red-eye gravy, though, made with honest-to-goodness ham... wow. Old, cold, strong coffee is imperative to make it. No question about it. There's magic in that there old pot. Red eye gravy is quite respectable on wild pheasant.