I also love Twinings Jasmine Green Tea. I buy it locally for considerably less than $3.99.
I'm suspicious of the packaging--at least what I can see in the photo. Am I wrong in surmising that the "creme" does not contain real chocolate?
I'm with mamiejane. I'm sick to death of those gimmicky challenges. If I wanted to see a chef prepare a meal while s/he is hanging upside down from a chandelier, I'd go to the circus. I want to watch talented chefs create their most brilliant cuisine, period. Bravo may as well hand Top Chef over to Penn & Teller and call it a day.
@mwheeler: Just read your comment. Could that be Joe's Diner in Lee?
Nothing compares to good Champagne. I can't tolerate Prosecco; to me, it tastes like wannabe. If I can't afford a full bottle of the real thing (and most of the time I can't), I'll take respectable bottle of non-sparking wine, but none of that stuff with the gas pumped into it.
Love, love, love Torrone. Nothing compares. I've been known to order it from various importers when I need my fix. Anyone have a favorite importer?
@PrettyNicola: Note that he qualifies #100 with "...or something else management approves." I wouldn't say he's talking about comping. A glass of port or a plate of biscotti to show appreciation to a good table is, for the restaurant, a sound investment.
@PrettyNicola: Thanks. Good idea.
I applaud all of these. But this one made me downright giddy:
97. If a guest goes gaga over a particular dish, get the recipe for him or her.
Oh, dear. Sorry.
I regularly eat whole packages of Neccos. I just love them. It has to be a childhood thing, since I'm quite sure that if I were introduced to them now, I'd never understand why anyone would eat them.
My link disappeared: 100 Things Restaurant Staffers Should Never Do
Ya know, I've not tried any of his pasta sauces, and I'm usually loathe to try celebrity-endorsed (or -launched) products. But I love my Mario Batali vegetable peeler.
Add me to the "weird" list. I like mine slightly burnt. I haven't a clue where I developed that peccadillo, as I can't tolerate any other food that's overcooked.
Avocado and brie with ripe tomatoes and alfalfa sprouts on crusty whole grain bread. Fabulous sandwich.
Good to know that I may not need to bother with rinsing. Next time I buy quinoa from my local store, I will ask them if the stuff they sell in bulk is pre-rinsed.
@bareneed: something was wrong with the quinoa you prepared. There is absolutely no aftertaste with rinsed quinoa, I promise you.
Sorry, gastronomeg, I didn't notice you made that recommendation until now. Kudos to you as well.
I purchased the quinoa at my local organic food store, where they sell it in bulk http://hawthornevalleyfarm.org/store/store.htm. But it's not at all difficult to find.
Misterhee, you saved the day. Grazie mille. I often forget that cooking and baking require science as well as art.
Gastronomeg, the quinoa has a lovely nutty taste with a very pleasant little crunch. I was going to prepare it for breakfast, with chopped dates, raisins, and almonds, but I got too hungry and grabbed some oatmeal. I will probably have it tonight, topped with some stir-fried broccoli, mushrooms, and onions.
Thanks, misterhee, I'll try heating the pot. I'll report back!
Glad to be of service, gastronomeg! The pot is no longer hot, but I already tried prying the lid off with a fork, several different knives, and a screwdriver. Really. It's as if the thing were superglued.
Wow. More great ideas. chgoeditor and bobcatsteph3, thanks for reminding me what life is like for college freshmen and the importance of care packages when you're away from home for the first time. And chgoeditor, big thumbs up for the information on the CTA. You've all give me much food for thought.
Thanks for some really good ideas, Serious Eaters! (I think I'd take a pass on the beer money, misterhee, even if the U of C were a party school.)
I've yet to find a Gewürztraminer as complex and delicious as those from Alsace.
No way! Been drinking it black since I was a kid. There was a time when I enjoyed iced coffee in the summertime, but for some reason I can't stand the stuff now. Hot black coffee--definitely my drug of choice.
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