Gouda’s Profile
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Trader Joe's Practices Refreshingly Good Grammar
If you can count it, use fewer; if you can't, use less.
... What makes you think most people can count that far........ 1, 2, many, a lot seems to be the average level of counting. Wasn't our ability to count the reason for for investing in sub-prime markets, stock plans, housing schemes, etc.
Anyway, as a British English speaker I would like to see colour written correctly but that ain't gone happen I guess.
I've lost my taste for chicken, I think
Hmmm,
bresse chicken (form France, a protected name like a appelation controle for chickens). Eat one of these and tell me you are still turned of chicken.
These chickens are amazing. The actually have pastureland sown with special weed and flower mixed seed for the chickens to forage in. Fertilizer and chemicals not allowed.
Hmmm..... (dreams away thinking of chickens)
How far off-menu should a restaurant be expected to go?
Hmm,
Difficult subject. I personally expect the staff to make me feel welcome. After that all things usually work out. Now, things work a bit differently in Europe, but I was in Cyrus last fall, which is close to the FL and enjoyed myself very much.
We had a similar experience where the waiter tried to sell us the wine choices with the tasting menu (all french), while we wanted to try californian wines. They repeated that these were the best choices, etc. Allthough they did seem a bit disappointed, we were adamant and got along very well with their sommeliers.
I think we must have caught them off guard, and they needed a few seconds to get their feet back.
A second moment came quickly afterwards, when my wife asked them innocently if they had a michelin star :-). I think the captain stayed away from us afterwards, but the rest of the staff seemed even friendlier.
All in all I think the waiting staff is human and should be treated as equals.
They know what they have, you know what you want. If the atmosphere is friendly all will work out for the best.
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Hmmm,
Knives... I love knives. We (wife and me) have a set of 6 global knives consisting of my chef's knife, big and small santoku (his and hers), his and hers pairing knife, and a bread knife. Added to that a filletin gknife, a big bread knife, and a massive cleaver.
Although that is enough knives for anyway, I just ordered a new one, after trying it at a friends: http://www.molenmes.be/en/enkk01.htm
These knives are fantastic! Just unbelievable. Same goes for a few Japanese handmade knifes, incredibly sharp and staying that way.
Anyway I would recommend getting a cheap cleaver (paid about 20 euro for mine) to crack bones and lobster shells. I don't use it every day, but it is very useful when I need it.
Also get a good storage solution. I prefer a magnetic strip, as my workspace is already full enough as it is, and I find knife blocks get dirty on the inside after a while. If you opt for a knife block store the knives with the sharp side up, so the blade doesn't get damaged. Another option is to get a cheffie style knive pouch thingie (whatever they are called).
Enjoy your new knives!