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Grom Gelato: The New Drug
I noticed a friend, Mindy, standing with her significant other midway through the line. . . I chatted with my friend catching up for another half-hour. By then she and I were at the front of the line.
So you cut half the line?
convection v. convention
Do you have to alter the recipes? Is it tricky to get use to? Is it worth the extra money?
Food Fight: Food Network Awards to Debut Sunday
Does anybody even watch the food network anymore? It's cooking for people who are afraid to cook. Anybody who actually enjoys spending time in the kitchen is bored to tears.
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Nobody's going to agree on with my opinion on tipping.
Posted by Aoife, January 23, 2007 at 1:54 AM
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Boston Cream Pie
Are you saying there's no way to transport a Boston cream pie from one place to another? How do professionals package them?
Grom Gelato: The New Drug
I noticed a friend, Mindy, standing with her significant other midway through the line. . . I chatted with my friend catching up for another half-hour. By then she and I were at the front of the line.
So you cut half the line?
convection v. convention
Do you have to alter the recipes? Is it tricky to get use to? Is it worth the extra money?
Food Fight: Food Network Awards to Debut Sunday
Does anybody even watch the food network anymore? It's cooking for people who are afraid to cook. Anybody who actually enjoys spending time in the kitchen is bored to tears.
Waitering, Part Two
It really sucks when people don't have the decency to give notice. I've been on both sides of it, as a wuss who didn't want to face up to the responsibility and an employee who gets leaned on more to make up for it. Neither sympathy nor the behavior of others makes it okay. I'm ashamed of having done it, and it sounds like Adam is too. Live and learn.
Peanut Butter and Jelly: A Serious Eats Special Report
I like to use raspberry jam, which is not as popular a choice as it should be. It has a tartness that strawberry and grape lack. Also, I like lots of texture in my sandwich, so I get jam with seeds, use crunchy peanut butter, and toast whole grain bread. And I always eat the crusts first.
Canned Confessions
Pigs in a blanket. One tube of Pillsbury croissants, each large triangle cut into four smaller ones and wrapped around cocktail weenies from a package. Completely trailer trash and always gone within minutes.
The Paupered Chef: Breakfast Bars
I value my sleep, and so have no time to cook in the mornings. However, I can't say enough good things about Lara bars. They're raw, vegan, kosher, gluton-free, and have no added sugar. More importantly, they taste amazing.
Question of the Day: What's your most annoying food habit?
I take everything apart as I eat it. Like, if it's a Twix, I eat the chocolate, then the cookie, then the caramel. If I'm eating something of many components, like a salad or a stew, the bits I like the best are the bits I eat last. It takes me an hour to peel an orange because I have to get every last bit of the white pith off of it.
Nobody's going to agree on with my opinion on tipping.
None of my links went through, so here: http://augieland.blogs.com/augie_land/2005/12/tipping.html
here: http://augieland.blogs.com/augie_land/2005/12/respect_your_se.html
and here: http://augieland.blogs.com/augie_land/2006/01/dont_be_a_touri.html
It's Like a Waiter Wrote It
I agree with some of the stuff in the third article, particularly on not ordering the filet mignon, but the rest makes me bristle. Why am I sucking up to the restaurant? I'm the customer; they should be sucking up to me.
I work in retail, and I don't get paid commission. If I have a great customer, I might work a little harder, but I'm expected to provide good service even to assholes. I certainly wouldn't punish a customer for not ingratiating himself to me. Why? Because it's my frickin job.
Augie seems entirely too concerned about what a bunch of strangers think of him. He advises us to offer some of the expensive wine we've just purchased to our server. I could get into how unprofessional it is to eat or drink alcohol on the job in front of customers, but I think I'll just quote my friend: "No! I'm not spending all that money to share my food with someone I don't know."
Frank Pepe's: The Ghost of Pizza Past Returns
I've only been to Sally's. How do you think they compare?
Frank Pepe's: The Ghost of Pizza Past Returns
I also have to add: Since WHEN does Asiago OR parmigiano EVER have the bite of Romano? The sharpness is NOT EVEN CLOSE. Romano has the most bite and is the most assertive and salty of the three.
Peanut Butter and Jelly: A Serious Eats Special Report
I keep tellin you guys...Jif, Hellman's, Romaine lettuce on rye. Someone once dared me to try it and I've never been the same.
Peanut Butter and Jelly: A Serious Eats Special Report
I miss Fluffernutters! It was a college staple of mine.
Peanut Butter and Jelly: A Serious Eats Special Report
Crunchy PB (preferably all-natural with no hydrogenated oils), sliced banana and honey between slices of seven-grain or whole wheat bread.
Has anyone ever tried/made/know where to purchase peanut butter-banana ice cream?
Peanut Butter and Jelly: A Serious Eats Special Report
Deep-fried, y'all.
Peanut Butter and Jelly: A Serious Eats Special Report
Peanut butter and butter is good.
Peanut butter and honey is best with a sprinkle of wheat germ, especially when toasted in a skillet like grilled cheese.
Peanut butter and cream cheese is good too.
Peanut butter and Nutella...oooohhhh...
Peanut Butter and Jelly: A Serious Eats Special Report
Even with "scientific ratios", we all have our favorite ways of doing PBJ! To toast or not to toast? ... depends on my mood. Rye bread is my favorite with apricot preserves. Ooohhhh! I had forgotten all about using marshmallow fluff. Yum. I never understood the use of butter with peanut butter. For those of you who did, or still do, eat PB accompanied by butter, I hope there is a cardiologist in your family!
Peanut Butter and Jelly: A Serious Eats Special Report
I'm shocked no one has mentioned peanut butter and fluff! What could be better than cheap-o wonder bread, crunchy Skippy, and an equally thick layer of marshmallow fluff? My favorite!
Peanut Butter and Jelly: A Serious Eats Special Report
I do not like PB&J or J or PB or bread with anything but butter (if it is toasted otherwise plain). The combination of textures and flavors just grosses me out...
I also don't like cake and ice cream together.
Peanut Butter and Jelly: A Serious Eats Special Report
sunflower seed butter for me!
Peanut Butter and Jelly: A Serious Eats Special Report
Personally, I could never do the toasting...all around texture should be mushy (no crunchy PB), so that I could eat it if I had just lost my two front baby teeth.
And I'll take mine with the crusts cut off, please.
Peanut Butter and Jelly: A Serious Eats Special Report
cheap white bread......skippy crunchy PB....strawberry preserves.....and cayenne pepper !!!!.....with a glass of milk so cold it has little ice chips in it
Peanut Butter and Jelly: A Serious Eats Special Report
The bread must always be toasted. I can't stand the bread right out of the package. Plus, if it's warm the peanut butter melts and that equals heaven on bread.
Peanut Butter and Jelly: A Serious Eats Special Report
Come on folks, no toasting going on? I haven't eaten a non-toasted PB&J...in damned near forever.
Peanut Butter and Jelly: A Serious Eats Special Report
@catpurrson: My dad adds butter to his PBJ also! He insists it's great...Personally I don't think I've ever eaten it that way, unless he did it making one of my sandwiches growing up.
It baffles my mind
Peanut Butter and Jelly: A Serious Eats Special Report
Kraft smooth on white bread with raspberry jam... Perfection!
Peanut Butter and Jelly: A Serious Eats Special Report
I like peanut butter on toast. No jelly ever. I do like bacon bits, crushed potato chips or cheddar cheese.
Boston Cream Pie
It's doable, but at an expense.
A friend in Japan sent me my favorite milk from Japan to Hawaii. It arrived in less than 24 hours via courier. She packed it with ice and it arrived fine, ice packs still frozen. A cream pie does add a logistical issue.
This was 25 years ago....the 8 oz of milk cost about $1.50 total, the delivery cost $75.
Boston Cream Pie
The custard probably won't survive freezing,so you'd probably want to ship it at refrigerator temps rather than frozen. In that case, you're risking that it could go bad during shipping if you don't keep it cold and get it there fast. It might survive in a styrofoam cooler with lots of ice packs and next-day air shipping, but if that package gets delayed (or it gets dropped on the front porch any no one notices it for a day), that pie could be hazardous to eat.
The frozen custard pies that are in stores have stabilizers added so they can survive being frozen.
Boston Cream Pie
I have shipped cakes overnight with FedEx overnight. Freeze it and then use plenty of ice packs and an insulated styro cooler that slips into your box.
Boston Cream Pie
The trick to mailing something like this is first off, do it overnight delivery, don't do it in warm weather and pack it with ice packs.
I checked w/ my Mom on this who works for the post office... writing this way up doesn't really do much, you would just have to make sure that it's very securely packed w/ plenty off cold packs. You do take a risk w/ the custard, but if you do it while it's still coldish weather, and overight delivery (if you're mailig it on a saturday, make sure they have sunday delivery in the receiving area) and have them mark the package perishable, there is a good chance it should be fine. But I agree, you might try something other than a cream fillig.
Boston Cream Pie
I would agree this isn't a good idea. Keep in mind professionals have plenty of preservatives and stabalizers on hand that most home cooks don't use.
Boston Cream Pie
Well, I'm not sure how they do it - but you can buy commercially made, frozen Boston Creme Pies. The Retirement Community I work at now buys them through our food purveyor.
And as a Native of Massachusetts I can't say I love the frozen ones, but when I am jonesing for some, it's ok.
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Nobody's going to agree on with my opinion on tipping.
Posted by Aoife, January 23, 2007 at 1:54 AM
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Are you saying there's no way to transport a Boston cream pie from one place to another? How do professionals package them?