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Seriously Asian: Velveting Meat
hunrgy wins the reference award of the day
The Obituary Cocktail
Isn't this the same thing (or similar to?) an Alaska cocktail?
Drinking the Bottom Shelf: Old Crow Bourbon
Evan Williams and Old Overholt are both also good additions to the bargain whiskey category. Though EW tastes a bit like Jack.
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From Behind the Bar: Real Estate
Silly me, I always forget that restaurants & bars are really just an elaborate welfare scheme and the customer OWES the server/ tender as much money as possible.
Seriously Asian: Velveting Meat
hunrgy wins the reference award of the day
The Obituary Cocktail
Isn't this the same thing (or similar to?) an Alaska cocktail?
Drinking the Bottom Shelf: Old Crow Bourbon
Evan Williams and Old Overholt are both also good additions to the bargain whiskey category. Though EW tastes a bit like Jack.
What to Drink at Thanksgiving: Beer
Goose Island Nightstalker is fantastic, but hard to find.
I think that their Fleur would be a nice choice with appetizers, it has bit more fruitiness than the Sofie, though neither are sweet.
Louisiana Spotlight: Raising Cane's and New Orleans Original Daiquiris
I always get an extra Cane's sauce and dip everything in it - chicken, fries, toast. Then I take the last fry and mop up every bit of the delicious, fatty elixir.
Recap: Top Chef DC, Episode 9, Restaurant Wars
How the frig do you confit a tomato soup?
How to Make Crème Fraîche
There is definitely a voice in the back of my head saying "if you leave dairy out for 24 hours you will die". But then I remember that we've only had refrigeration for about 100 years.
Does the New Bourbon from Maker's Mark Live Up to All the Hype?
It's pretty good. It tastes somewhere in-between a regular bourbon and a rye whiskey. The finish is spicy but not overpowering.
Cook the Book: The Good Stuff Cookbook
Definitely Graffiti Burger in Columbus, OH
French in a Flash: My Perfect French Lentil Soup with Thyme and Bacon
Very tasty and very filling for being almost meatless.
Went from good to great with the addition of some sherry vinegar at the end to add some balanced acidity.
Eat for Eight Bucks: Pasta with Brown Butter and Sage
So where's the meal that goes with this side dish?
Seriously Asian: Searching for the Perfect Wok
keithlewis has the right idea with the turkey-fryer-burner. It's a great way to approximate those insane burners from Chinese restaurants. I believe Alton Brown has done that on a few episodes of Good Eats as well.
Threadless T-Shirt Giveaway: Lemon Aid
With lemons!
If I don't have the will to squeeze a few of my own, Newman's Own is OK
Threadless T-Shirt Giveaway: Baron VonFunburger's Haunted Castle Cavalcade
Some great french fries
Cook the Book: 'Tacos'
The first time I made fish tacos!
Healthy & Delicious: Chicken Paprikash
Agreeing with Malecki - Chicken Paprikas uses sour cream, not heavy cream. I learned this recipe out of my mother's ancient Gourmet cookbook from the mid-70s and the recipe is fantastic.
(I cannot vouch for the lard instead of oil, though this would probably be more authentic.)
That being said, now I'm insanely hungry for this dish.
Cook the Book: ''Wichcraft'
Does it get better than a Cuban or a Reuben? (Sorry, it's a tie.)
Making Peeps from Scratch: Interview with Chef Brian Robinson
But do these get better as they age?
A Lousy Tipper Walks Into a Bar ...
I would love to work somewhere where I get $2 for the 15 seconds it takes to pop the cap off of a bottle of beer or the 30 seconds it takes to mix a rum & coke.
Unless I'm ordering something other than bottle beer or a simple mixer, I almost always just leave a dollar for the two drinks I buy myself & the person with me. Obviously a more artfully-crafted drink will increase the gratuity substantially.
Cook the Book: 'Kneadlessly Simple'
Focaccia, either with rosemary or a bit of red onion. Very hard to screw up!
Handicapping 'Top Chef' Season 5 Finale
Picking Stefan, rooting for Carla
Cook the Book: 'On the Line'
Grilled, maybe a little butter & lemon
French in a Flash: Roquefort and Walnut-Stuffed Roasted Pears with Sauternes Syrup
Probably delicious, but you'd have to be a robber baron to be able to afford to reduce down a good Sauternes in these times.
'Top Chef' Season 5, Episode 11: One Fish, Two Fish, Another Bloody Fish
Ugh, so tired of Leah's moping. I think that she should have been booted over Jamie. Jamie knew exactly what she did wrong and how she could have fixed it given more time. Leah just had no idea how to make that sauce (though it WAS a complicated dish).
Eric Ripert is always great, he just seems to have fun. (Check out the toaster-oven cooking on his website if you haven't.) Tonight's challenge was a REAL challenge, testing both palette and technique. Not some contrived time-based rush.
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Silly me, I always forget that restaurants & bars are really just an elaborate welfare scheme and the customer OWES the server/ tender as much money as possible.