cinnarose’s Profile

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From Serious Eats

Served: The Ballsy Waitress

@wannabetvchef I'd like to know where you heard of this "federally mandated 10% gratuity" because I have never heard of it and it smells like BS. Links, please.

From Talk

Serious Screwup?

I've read that the potatoes removing salt trick actually doesn't work, and in my experience it does not. I'm too lazy to look it up, so you'll just have to trust me.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

I think I may need to buy Peeps, which I actually hate, and save them for the summer campfire season. This looks too good to not try at least one.

From Slice

Let's Pizza: Vending Machine Mixes Dough, Bakes Freshly Made Pizza

I would try it for novelty's sake, but I wouldn't expect much from it.

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Dinner Tonight: Chilaquiles Rojos

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Recent Comments | Response to Comments

From Serious Eats

Served: The Ballsy Waitress

@wannabetvchef I'd like to know where you heard of this "federally mandated 10% gratuity" because I have never heard of it and it smells like BS. Links, please.

From Talk

Serious Screwup?

I've read that the potatoes removing salt trick actually doesn't work, and in my experience it does not. I'm too lazy to look it up, so you'll just have to trust me.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

I think I may need to buy Peeps, which I actually hate, and save them for the summer campfire season. This looks too good to not try at least one.

From Slice

Let's Pizza: Vending Machine Mixes Dough, Bakes Freshly Made Pizza

I would try it for novelty's sake, but I wouldn't expect much from it.

From Talk

$29.95 for America's Test Kitchen website?

I used to subscribe both the magazine (Cook's Illustrated) and the website, but then I realized I never even looked at the magazines, so I did not renew the print sub and kept the website. As far as the price goes, I would pay $50 a year if it came to that. It is worth every penny. Access to every issue of the magazine, plus extras, can't go wrong.

Apparently the ATK website is not the same thing as CooksIllustrated.com, so maybe you would be happier with the Cook's Illustrated website?

From Serious Eats

In Videos: Trailer for 'Cloudy with a Chance of Meatballs'

Oh I loved this book as a child! I suppose they had to flesh out the storyline to make it move length, but it appears the food will get gigantic at the end, so I am happy.

From Talk

Ziploc Bag Ice Cream

Someone needs to proof read their postings. Also, this sounds odd. I have my doubts about this working as written.

From Talk

What's So Weird About That?

I've eaten braunschweiger on a cinnamon raisin bagel. This came about when, as a child, I was starving on the way home from the grocery store and this was the only thing I could eat readily in the car. I won't eat braunschweiger anymore, mostly because I now know what's in it :(

From Talk

Le Creuset: Is it worth it?

I finally spent the dough for an oval LC dutch oven (5 quarts, I think), and I love it. If I could start from scratch for pots and pans, money no object, I would buy the entire line. That, and maybe a few All Clad pieces.
Check your area to see if there is an outlet near you before you spend money on retail prices. I bought mine at an outlet mall in Aurora, IL for around $150, I think they were having a sale at the time.

From Slice

Let's Pizza: Vending Machine Mixes Dough, Bakes Freshly Made Pizza

To all those people who think its unhygienic... would you rather eat from a tuckshop, fast food, restaurant or any other establishment that handles food not even knowing where they store or how they handle their foods!? Have you not seen the videos on TV showing some bad food handling practices, which they only show the one caught out, but what about the millions of other places that have not! At least these machines have all individual packaged parcels for each pizza and everything is contained in containers where nothing can get in. I know which id rather choose!! No sweaty dirty cooks making my pizza!

From Serious Eats

Served: The Ballsy Waitress

Hey, late to the party, but I have to say, the original of what J would say - "Hey, was everything okay?" (paraphrased) made me sit up and think of all the times I could have used that. What you wound up saying gives me pause if only because you directly say "Is this all you meant to leave?" which can put people on the defensive... otherwise, bravo!
PS Carding people made me uncomfortable initially as well. Eventually I got to know the signs of underage drinking fairly well, and if I did card you, it was a signal to the boss that there was an issue... We had to throw a guy out who seriously looked like he was going to reach over and punch me (!!!) for carding his - I SWEAR SHE LOOKED 12 and COULDN'T be more than 16 at most! - mistress. It was really disturbing because he was like 35 or 40 - not OLD, but uncomfortably old to be dating a girl who not only look to be just entering puberty but apparently was under 21 as she did not have ANY ID on her. Ick.

From Serious Eats

Served: The Ballsy Waitress

@Duncan 1205...what happened then???!!! Fill us in...

From Serious Eats

Served: The Ballsy Waitress

I think the time has come for waiters and waitresses to get paid a salary instead of having to 'beg' for tips. And don't tell me restaurant owners don't make enough money to support doing this. I know what the markups are. Instead of telling customers not to dine out if they cannot afford tipping, tell restaurant owners to close shop if they cannot afford to pay their staff!

From Serious Eats

Served: The Ballsy Waitress

@minonda, i would like to know what, specifically was mean-spirited or petty about my comment. Furthermore, i would like to point out that volunteer firemen (as many of them are) do not get a regular salary, benefits, or vacation days. I am *much* more grateful for the service they provide than the person who takes my order and brings food to my table. I would argue most people would agree with me on that.

From Serious Eats

Served: The Ballsy Waitress

Federally Mandated %10% WHAT??? I have been in the biz 30 years and have never heard of this. If that were true, half the country would be in jail. Any links?
IMHO, the risk of upsetting/embarassing/infuriating a customer is not worth the reward of an extra 3-5-7 bucks on one tip.
Regarding the folks who don't see asking for ID as a courageous thing, let me assure you it CAN be. 98% of everyone, even the just turned-21 crowd, is OK with an ID check. The other 2% can have a reaction ranging from open hostility to violence. I have witnessed shouting matches, threats and more over a simple ID check. Some people carry the attitude "I don't have to show my damned ID to anybody, now get me a drink!" Witness how many shootings occur because someone was denied entrance to a bar or restaurant. A guy I knew fairly well was killed here in Las Vegas in the mid-1980's who worked as a host for a bar/restaurant/nightclub place and it was over an ID check. One guy in a party of about 5 did not have an ID; his friends were going in anyhow. He gets mad, goes to the car, gets his 38 and kills the host. (Interesting this chap, who turned out to be 24, had his gun handy, but not his driver's license.) The point is when you ask for ID, some people get REALLY offended.

From Serious Eats

Served: The Ballsy Waitress

WOW. There is a lot of pent up anger over the tipping debate, but I would have to agree with Hannah on this one. Servers make a substantial amount LESS than other fields and regardless, they are there to SERVE you. Take your order, bring you food or drinks, grab the check, etc. This is usually what I base a standard 15-20% tip on. If the server is exceptionally friendly, fun or even throws in something useful (a round of drinks, great info about local happenings, etc) then I up it to 25-30%

Nothing pisses me off more than when people talk down to servers, boss them around, stay on their cellphones while ordering, or expect incredibly high demands without paying for it. Servers do not equal servants.

If you can't afford the tip, just don't want to pay up, or take the menu the way it comes, stay home.

From Serious Eats

Served: The Ballsy Waitress

If the customers had made an error and tipped too much, would you have brought that to their attention as well?

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

so we had our s'meeps party last night - these are pretty darn good. used 60% cacao and baked them in the toaster oven. Oddly enough their eyes disintegrate!! which you'll note in the photos above. since they can't see the desctruction I feel humane 9or so i thought - read on)!

i like my s'meeps "topless" (no upper graham topper) and used my hands to eat them which was fun - but pretty gooey. I would reccomend using utensils if enjoying these as part of a fine dining experience - as i'm sure many plan to...

lastly i should note that I had 2 very vivid and strange nightmares following the s'meeps dining experience....they didn't involve peeps, but people, so proceed with caution. This was brought on by a single serving of s'meeps!

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

peeps are awesome - I was just saying this morning I can't believe i hadn't had any this year. i may have to cave and make these tonight

I wonder if the bunny and the chick have ever gone head to head in the microwave race....

lastly - the Wall o'Peeps at Target always makes me smile! :)

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

I have been 'waving Peeps for decades...it is a great stress reducer. Now I'm teaching a new generation the joys of watching Peeps expand in the microwave. Just be sure to have a warm, wet washcloth or a spray bottle of warm or hot water handy in case you wait too long to stop the explosion ;-) I send these sugary gems to my nieces and nephews to enjoy exploding during finals weeks. Not very expensive so think of it as "CHEEP THRILLS" ! LOL :-)

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

this entire thread is hilarious.

"classic treat/sparkly chick" comparison was very funny, grace.

& i love that everyone is either fervently pro or con 'peep people' (peeple?)

can't believe i've never thought of this before.

if they made roadrunner marshmallows we could make sm'beep-beeps.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

This is probably the only way I could choke down one of those things. Bleh.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

OMG I thought I was the only one who did this! It is IMMENSELY entertaining to make Peep Smores in the microwave, actually. Throw them in for no longer than 4 second (depending on your 'wave) and watch the peeps puff up to 4x their size! It's a fantastic experience, especially coupled with the chocolate/graham cracker. Yum.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

To understand fully the horror of this post, I share the following. Shame on you all! Power to the peeps!

A BRIEF HISTORY OF THE PEEP LIBERATION FRONT

The Peep Liberation Front was formed in Providence, RI in 1992 in the wake of what is now known as "The Governor Street Massacre." On Easter 1992, frustrated by the International Solidarity Organization's domination of Brown campus politics and the overall lack of chinese food in Providence, a lone deranged graduate student drove over several unwrapped packages of peeps in order to see how well they held tire impressions.* Outraged by this horrific display of cruelty, one of the peepicidal grad student's housemates rescued the remaining peeps. As they were recuperating on a shelf with many bell hooks, Paolo Friere and Franz Fanon books, the inevitable happened, and as soon as they had properly mourned their comrades, these brave survivors formed the Peep Liberation Front (PLF). Over the next four years, they staged small, targeted indoor protests in the weeks leading up to the Massacre's anniversary. Due to limited professional opportunities in RI, as multi-colored peeps faced deep discrimination in the mainstream candy community, the PLF migrated to lower Manhattan in 1995 just in time to take part in the last Wigstock held on the West Village piers. Today, the PLF continue to march each year in support of peep rights, and are focusing their off-streets efforts on policy change and public awareness. Peeps recognize that it is their lot in life to be eaten - all they ask is that they be allowed to live and die with dignity. They are currently working to pass legislation for a total ban on the microwaving of peeps.

*The answer: almost CSI-quality.

From Talk

Serious Screwup?

I had my turn last night -- decided to make chicken paprikash, and thought the cayenne was paprika. A large palmful of cayenne made for a verrry interesting dinner....

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

Peeps. Peeps. Peeps. So cute and sweet.
I only wish you were more tasty to eat.

From Talk

Serious Screwup?

Thank you for all the great suggestions. I went with what I had on hand.. a few stalks of celery and half an onion and you know it all came out just fine. LOL I did find one lone olive in the broth and no I didn't eat that one, I tossed it when no one was looking. Thanks again and have a beautiful day.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

Wouldn't it be more humane to cut their little heads off first?!

From Talk

Serious Screwup?

In meat dishes and soups worked for me. Also celery is a filter veggie. Nothing blands a meal out like cut up potatoes.

From Serious Eats

How to Make S'meeps: S'mores Plus Peeps

I used to make s'meeps in my college dorm room. we weren't allowed to have toaster ovens so I made mine in the microwave. It was always exciting to see just how large the Peeps would get. Sigh, memories!

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From Serious Eats

Five Star Meals in Just Four Cans

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Dinner Tonight: Chilaquiles Rojos

From Serious Eats

Things I Ate in Milwaukee

From Recipes

Cook the Book: Cucumbers in Black Rice Vinegar

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Favorite Cheap Homemade Meal?

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Super Bowl Snacks: Hot Bacon-Blue Cheese Dip

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