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Daniel Craig Popsicle
@finsbigfan - It DOES look like he has his hands down his pants. It also looks like he's, um, happy to see....someone.
Organic Foods.
I have grown and bought organic fruits and veggies for years, but only started buying organic eggs a couple of years ago. What sold me on it was when I borrowed a couple from a neighbor after starting to cook and discovering that Mr. Runr had eaten the last two for breakfast. The first thing I noticed was that the shells of organic eggs are much thicker than the conventional ones I was buying. It's like your hair and fingernails - if you aren't healthy or something is off in your diet, it will show in the hair and nails. They taste better too. Healthy chickens = good tasty eggs.
Grass fed beef has a better taste to me as well. More hearty and beefy. I've done blind tastings with it on friends too. They always pick the grass fed beef as better tasting, so it's not just me and my hippie ways.
Spare Ribs help
Alton Brown's recipe "Who Loves Ya, Baby Back". Although it's obviously for baby back ribs, I prefer the chewiness of spare ribs and find that it works great on those too. It's a bit of a hassle, you have to make a dry rub, an aluminum foil bag and a marinade, but it's delicious. I guess you could buy some of those new fangled pre-made foil or baking bags as well.
Costco has really good meats. Also, have you noticed the nice selection of cheeses? Of course, you have to buy mass quantities, but that's what a freezer is for! Good luck!
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Recent Comments | Response to Comments
Served: Your Waitress Gets Reprimanded
First, yes, I have waited tables for years, so I know it's not easy. But, before you rain a shytstorm on me, here are the simple facts:
She sat down to do her paperwork and wasn't paying attention to her customers. She admits that. Whether the customer stood up, sat down, or danced on the bar is irrelevant. He didn't have a spoon or water when he needed it. He's "rude" and a "pushy customer" because he stood up? He was probably just trying to get her attention so he could ask her for the items she failed to provide for him.
Whether another server was nearby or not is irrelevant. She was this customer's server and he had every right to expect her attention. He shouldn't have to hijack another server to get a spoon to eat with.
What her boss was doing is irrelevant. He's the boss, she's the server. It's her job to make sure her customers are happy. It's his job to make sure she's doing her job. That's what he did. He wasn't "overreacting" - she states "It sounded like he had been trying to get my attention for a while." He had every right to be annoyed.
"My boss, of course, was not all wrong." She's correct. Her boss was completely in the right.
If you are going to ignore your customers so that you can do your paperwork at your convenience, you're going to get yelled at. But blaming it on your boss's "mood", a "pushy" customer and some phantom version of ADD is pretty lame. You seem to understand that you should have done better, but you don't seem to see that you, and you alone, are entirely to blame here. You didn't do your job. You got in trouble for it. Quit making excuses.
Daniel Craig Popsicle
@finsbigfan - It DOES look like he has his hands down his pants. It also looks like he's, um, happy to see....someone.
Organic Foods.
I have grown and bought organic fruits and veggies for years, but only started buying organic eggs a couple of years ago. What sold me on it was when I borrowed a couple from a neighbor after starting to cook and discovering that Mr. Runr had eaten the last two for breakfast. The first thing I noticed was that the shells of organic eggs are much thicker than the conventional ones I was buying. It's like your hair and fingernails - if you aren't healthy or something is off in your diet, it will show in the hair and nails. They taste better too. Healthy chickens = good tasty eggs.
Grass fed beef has a better taste to me as well. More hearty and beefy. I've done blind tastings with it on friends too. They always pick the grass fed beef as better tasting, so it's not just me and my hippie ways.
Spare Ribs help
Alton Brown's recipe "Who Loves Ya, Baby Back". Although it's obviously for baby back ribs, I prefer the chewiness of spare ribs and find that it works great on those too. It's a bit of a hassle, you have to make a dry rub, an aluminum foil bag and a marinade, but it's delicious. I guess you could buy some of those new fangled pre-made foil or baking bags as well.
Costco has really good meats. Also, have you noticed the nice selection of cheeses? Of course, you have to buy mass quantities, but that's what a freezer is for! Good luck!
Serious Cheese: All About Cheese Knives
I recently got a gift set of Chicago cheese knives and some teeny spreaders, also a gift. They will soon see the Goodwill box. I prefer to use my regular knives too. Most of the specialty cheese knives are either so small that they're awkward for the men to use, like a tiny demitasse with one of those precious little handles, or they cost a fortune. I also live by AB's no unitaskers rule. It's great for simplifying your kitchen, and who couldn't use more room in the cabinets?
Dear Whole Foods,
@twoojoe - I agree with you - some people do seem to want it all, and they want it cheap and NOW. Although, I'm a hippie (a real one from the 60's - not one of those faux hippies in $250 artfully shredded jeans and $80 designer tee shirts) and I don't see too many people like me shopping at WF. I do see a lot of well-to-do soccer moms and spoiled trust fund kids. Then they get into their Hummers and drive off to their McMansions. They're all about fair trade, organic and green, as long as it doesn't cost them anything or inconvenience them. They also don't have a clue about the economics of organic farming.
I do all of my shopping at Trader Joe's, Henry's Market (a San Diego chain) and local farmer's markets. I'll gladly buy most of my clothes at Target and wear them practically forever so that I can afford the higher prices that the farmers need to charge for their efforts. I only shop at WF for a couple of things. One is apple pectin powder for pate de fruits, which no other store in my area stocks. The other is for cheese, if I'm planning a special dinner. But I go in knowing that I'll pay a small fortune for it. Fortunately, the farmer's markets in the San Diego area are starting to carry locally made cheeses too so I won't have to go to WF for anything but my biannual apple pectin powder purchase.
Cook the Book: Apple Cobbler with Cheddar Biscuits
Oh my, this sounds heavenly. I need to make it for dessert tonight. Oh hell, who am I kidding. I'll probably eat it for lunch.
Served: Night from Hell
Okay, I've criticized this blog more than once (and have gotten flamed for it, but not by the author) but I have to come to her defense on this one. She didn't say it wasn't part of the job. In fact, she doesn't say anything negative about splitting the check. She just said that on that particular night, it was extremely busy, the technology wasn't cooperating, and what should have been an easy task turned into a major problem. And as sometimes happens, one issue led to another, resulting in an exhausting, frustrating night. Yes, bad nights are part of the job, we all have them, but she seems to suck it up and move along pretty well.
Hannah, I hope that you have a much smoother night tonight. And that no one gives you a Visa gift card.
Trader Joe's Frozen Avocado Halves = Fail
I'm so glad you posted this today. I do my food shopping on Wednesdays, and was planning to pick these up. I try everything new at TJ's and am rarely disappointed, but now I know that I can skip these entirely.
mocha-walnut marbled bundt cake
I love the shape of that cake!
Cook the Book: 'Rustic Fruit Desserts'
I second it.....mango with sticky rice!
Dear Whole Foods,
Please stock every food item that exists. Put a store on every block in every city everywhere in the world. Make tuna salad with onions, without onions, with mayo, without mayo, with celery, without celery, with pickles, without pickles, with tuna, without tuna and every combination of the above. Do this for every item you carry. Charge $.01 for everything. Don't let anyone into the store unless they sign a contract that they will buy something. I hate it when they look at something but don't buy it. Have a time limit on how long someone can look at an item so that they stay out of my way. Only carry food from producers that hand massage every item before it's packaged. Make sure that each and every item in the store has a price tag on it ($.01 of course). Make sure that every employee knows every price ($.01, remember) of every item and please have one of them meet me at the door and walk around the store with me in case I have a question or can't figure out the price of something ($.01, but I might forget). Only carry seafood that doesn't smell like seafood. Make sure it smells like flowers. Provide free babysitting, free delivery, free chef services and please pick me up and drop me off at home. Use one bag per item, but be sure to only use one bag for my entire order. And for heaven's sake, hire some people who are mind readers so I don't have to tell them what I want. Thank you.
Daniel Craig Popsicle
I just wish they had made it full frontal.
Forget Iowa, Heaven Is the All Candy Expo in Chicago
Are those chocolate mousse reindeer Peeps in the first picture?? Now I can't wait for Christmas/Hanukah/Kwanzaa!
Dinner Tonight: Beet, Avocado, and Goat Cheese Salad
Now I have to go to the store and get an avocado! This looks so good, and it'll go perfectly with the bean soup I've got slow-cooking.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Sweet and hot mustard, pickled cauliflower and tomatoes, tomatoes tomatoes!
Served: New York Is Not the Only Place for a Restaurant
@hungry
And no one's forcing you to read the comments.
I'd probably hate having you serve me.
Served: New York Is Not the Only Place for a Restaurant
I agree with oosujioo - it is a phoned in post. This IS a comments section, and nowhere is it stated that only posts that throw compliments at the writers are allowed. If I find it, or any blog on SE boring, annoying, pompous or content-deficient, I have every right to say so without being told to go away. Such is the nature of a comments area, so get used to it.
As for the actual blog content, well, la-de-effin-da. New York City isn't the only place that has decent restaurants? Really? How magnanimous of you to say so. I feel so much better now.
And BTW, I don't care how tired you are, it's extremely rude to "stifle a yawn" in front of your customers while you are serving or speaking to them.
Deep-Fried Peeps
@ sadiepix - I agree. What should have been a week of sugary, Peep-tastic fun was just a sad series of un-fun, unpleasant articles by an author who's heart wasn't in it. The daily reminder that she hates the key ingredient was a real turn-off. While I'm all for the Peeps haters doing their smash-and-burn with abandon (some of them are truly hilarious), this series was just meh.
@ Robyn - I enjoy your writing, but this was like reading recipes for ribeye written by a vegetarian. Nothing personal - I'm sure that you didn't exactly "relish" the assignment either.
Blogwatch: Cranberry Curd Pavlova
How pretty! I just got a basketful of passion fruits that will make a lovely curd for this. And Max, you're right, you could tweak this for Halloween very easily.
@jscarey, why the condescending attitude? It adds nothing to the discussion, except to make you sound like a tool.
Interview with a Grocery Store Shoplifter
If you only read the blurb and not the full article, I can see how you might jump to the conclusion that this piece doesn't belong here. But, the article is interesting and I fully support it. After all, it's not like Adam put up a story about Jeffrey Dahmer. It's relevant to the SE community because we all pay for shoplifting, whether it's taking place at WF or Food 4 Less. If you are offended by it, use it for something educational. Then the next time you see someone lurking in the fish section at WF, you can rat them out to management and save us all some dollars.
Best Destinations for Beer Lovers
Firestone...really?? Wow. That's sort of like sending someone to the Sam Adam's Brewery. It's decent, but CA has so many better ones. Stone Brewery, AleSmith, Ballast Point, all in San Diego - hell, even Karl Strauss is better than Firestone.
Awesome Edamame-Popping Keychain from Japan
@hungrychristel: lol, I thought those were noodles coming out of his eyes!
Making Your Own Cocktail Ingredients
I love making syrups, infusions and garnishes for cocktails. Most recently I've made Ian Knauer's homemade gin, serrano chili infused tequila and vodka, and a black pepper simple syrup. I enjoy using herbs and spices in unexpected ways for drinks. I always use fresh fruits, juices and vegetables in drinks - it makes all the difference in the world. I'm amazed by how many of my friends have never had a margarita made with lime juice instead of mix or fresh sangria. I mean, is it really all that hard to squeeze a couple of limes?
I get a lot of inspiration for cocktails from restaurants and bars. The Starlite Lounge in San Diego is a favorite. They take their drinks very seriously there.
It's really fun to tweak recipes and make something unique for dinner guests - it make them feel special!
Old Tom Gin, Part of the Vintage Gin Rebirth
My very first adult cocktail was a Tom Collins (can it really be 35 years ago??), and I've loved gin ever since. Hendrick's is very good, as is Junipero from the Anchor Brewing Company and Cascade Mountain from Bendistillery, Inc.
Bevmo stores have a good selection of premium gins, including the Hayman's Old Tom and a couple of Genevers, and Trader Joe's has Hendrick's for ~$25 every so often.
I just hope that I don't start seeing grape, strawberry and green apple flavored gins like the industry did with vodka, rum and tequila. It's bad enough that when I order a martini in most bars, I have to specify that I want gin, not vodka. Isn't it supposed to be the other way around?
Dear Whole Foods,
Once you bite into a Great A&P 150th anniversary chocolate chunk cookie, that taste will make you forever foresake Whole Paycheck.
Head on over to any A&P Fresh and rediscover the origins of foodie paradise, great food at fantastic savings.
Can't beat that A&P!!!
Served: Your Waitress Gets Reprimanded
@Everyone:
I don't know where some of you get off being so rude, so I am pointing this at everyone. I work in the service industry. Two jobs, seven days a week, and I don't make enough for it. Every rude comment pisses me off. Why? Because you seem to be forgetting that everyone is human, and everyone has these crazy things called feelings. Hannah is being honest. Why is that such a sin in this world?
Working in the service industry is very very difficult. You have to constantly be "on". She's describing her life as it is, giving many people who have never experienced this sort of life, a glimpse at what it's like to be a waitress.
Both her and her boss were at fault. Her boss should provide somewhere private for paperwork. Her boss shouldn't be sitting around drinking while his staff is dealing with a crowd of any sort. Doesn't matter who you are, you should be on. Hannah shouldn't have been in the dining area. She wasn't serving, so she deserves an area where she can do her work in peace. She needs to discuss this with her boss. Also, she shouldn't be drinking on the clock. BUT, as an exception, if her boss is doing it, she can too. But, again, neither of them should be drinking.
Overall, I think that people just need to realize the purpose of this blog. You all sit here, typing away, arguing over the stupidest garbage. All of you are old enough to know better. Why can't you just read, and comment on your feelings ONCE. There is no need to respond to those who insult others. If they want to sound like stupid jerks, let them. But by responding, you're just fueling their fires.
So, in the words of a Beatles song: Let it be.
And Hannah, you go girl!
Deep-Fried Peeps
When I was about 17, I was looking for junk food all we had was chocolate chips and peeps. I would have done marshmellows, but we were out and it happened to be just after Easter. Add some butter to the pan before melting chocolate and coat the peeps completely or leave out the head.
I have also rolled them in rice crispies or grahm cracker crumbs after dipping them in chocolate (obviously have made them more than once), cool them on parchment paper or a glass plate. I have also cut them up into Hot chocolate, I know, I know, barbaric! LOL. I'm not a hater of Peeps, I just have to modify them to eat them (they are super sweet).
I think deep fried peeps would actually be pretty good, just one! Like a deep fried Twinkie. Something to try is a deep fried PB sandwich (or PB and strawberry jam). Cut sandwich in 1/4, (crust optional) dip in batter and deep fry. Yum. Yes, I have a Mad Science kitchen. I have not made those in many years though. Teens love them! Try to think "Out of the box", it doesn't hurt to play with your food! I cracked up when Robyn said "If you lose weght while eating these, there may be something wrong with you" LMAO. So true.
:) T.
Serious Cheese: All About Cheese Knives
I personally think that a good serrated knife, particularly a tomato knife like this one featured on amazon http://tinyurl.com/mgteoy work great for hard cheeses.
I like to use the one-handed test - if you can't cut and dispense the cheese onto your handy cracker, you don't have the correct tool.
Deep-Fried Peeps
Ewwwwww, they look like squaw. Eeep! Peeps!
Served: Your Waitress Gets Reprimanded
This makes me think of when I worked at Med-o-lark overnight camp in the 80s. They had a rule that you were 'on' when you were on the grounds. So when you were off you'd stay away from the campus so that you could relax. Maybe this is good advice in the restaurant business too. If you are on the floor you should be expected to be 'on', otherwise go do your paperwork in the back where you might be slightly less comfortable but able to singularly focus on your paperwork.
However, I would consider such an arrangement something that is made part of the establishments's culture by the management (so if they are usually fine with you sitting at the bar doing paperwork than this whole thing is their own fault).
Also, yelling at someone in front of other people is always tacky!!!
Served: Night from Hell
Just returned from a trip to Europe and noticed that most restaurants use the mobile card machine, and do it at your table, so that your card never leaves your view, never gets taken to a back room. What an improvement on calling for the bill, then calling again for your card to get picked up, then waiting for your card to come back, etc.
Served: Your Waitress Gets Reprimanded
There's a term for “attention surplus disorder.”: Hyperfocusing. Sadly, certain jobs require one to act as though they have multiple sets of eyes, open at all times. You learned your lesson. Every day is new. I'm sure that all parties are over it.
Served: Your Waitress Gets Reprimanded
@cary, my point was just that you can't make blanket statements about what should or should not happen in a restaurant without considering the idiosyncrasies, atmosphere (in this case extremely casual with generally great service), size and policies of the place in question.
Cassellula is tiny and i can't imagine there being space to do paperwork "back of house" without being in the way of service. Ideally it'd be nice if there was an expansive office to deal with, but the entire restaurant is one room with the "kitchen" compressed into one station behind the bar, and a cheese area compressed against the other non-dining area wall.
So Hannah made a mistake and doesn't like getting shouted at? Nobody, even people who know they're wrong, enjoys making or being called out for making a mistake. yeesh. a lot of people on here need to relax.
Served: Your Waitress Gets Reprimanded
@DINOTHEGREAT - not all new yorkers are as you have described, open your mind and heart to us buddy..... remember 9/11? you need help, you ask a new yorker.... we might ask alot, but we also give all we've got.
Served: Your Waitress Gets Reprimanded
Oops, sorry, I meant @TheBaney, not @TheBlaney.
Served: Your Waitress Gets Reprimanded
@TheBlaney
On the other hand, this is an Add a comment: section, not an Add a comment only if you make nicey nice: section.
The girl blogged about how she didn't do her job properly, but somehow it wasn't her fault. She can rationalize it all she wants, she can blame her boss's *mood* or how *rude* and *pushy* the customer was (how dare he expect water AND a spoon, and actually STAND UP to get someone's attention!!), she can even blame her *extraordinary* powers of concentration, but that doesn't change the end result. So if she figures that people who are serious about food want to read a blog about what happens before, during and after she didn't Serve, got reprimanded, and then whined about it, she (and you) should be prepared to hear from servers, customers and managers who don't agree.
Served: Your Waitress Gets Reprimanded
The guy who needed help wasn't one of Hannah's customers. She didn't have a table or two and decide that it was time to pay attention to something else. She took care of her business, checked with the other server to see if she needed anything, and then decided to concentrate and make sure her paperwork was in order.
And whether or not anyone here would fire her from their restaurants is irrelevant. This isn't a "Please tell me if you think my performance as a waitress is satisfactory, I crave your validation" blog, this is, as far as I can tell, a blog written by a girl who figured that people who were serious about their food would be interested in what happens before, during and after their food got Served.
Serious Cheese: All About Cheese Knives
I saw a knife like the one pictured in a Marshall's store, but I resisted the temptation to buy it.
Served: Your Waitress Gets Reprimanded
I know you say that you disappear into a fog when you do your paperwork--but shouldn't you try NOT to disappear into that fog when you are still on the job, when you are supposed to be helping the other waitress? I know people are different, but I just wouldn't let myself go in the fog when a co-worker is running around....especially if he/she is working the floor alone. Maybe you should be drinking a cup of coffee, not wine. I'm sorry, I love your column and your writing but what you did was totally unprofessional. (Frankly, I think your boss drinking with his friend while business is going on was ALSO unprofessional). You have customers/guests in the house. When the room is empty--after business hours--do your paperwork and drink a glass of wine. I was a waiter for years so I have a tiny bit of room to talk. I once worked at a restaurant/bar where the manager allowed staff who were off the clock to drink at the bar. I NEVER did that. I just couldn't enjoy myself seeing my co-workers busy, running around. Again, I know everyone is different....
Serious Cheese: All About Cheese Knives
I agree with "jumpyfroggy" on the wire slicer ! I had an adjustable wire slicer years ago it was the greatest thing since sliced bread and the wire snapped after years of faithful use, but my ex threw it out before I could repair it [an easy fix] so I got a divorce.
I have not been able to find another adjustable wire slicer since but I found my new wife of twenty years . If anyone comes across one please post it on SE.
With all other cheeses I use various blade widths of the knives depending upon the cheese, but I'll use my wire if I can gives me consistent 1/4" slices . I use my peeler for a cheese shaver, another multi-tasker.
Serious Cheese: All About Cheese Knives
The only cheese I eat is English its the best in the world it comes in all varieties. You cant beat Leicester cheese with a bit of onion, good old east midlands grub. Get it down Ya!
Dear Whole Foods,
I tried to like you, I really did. But Trader Joe's and Wegmans will always be my first loves...
Dear Whole Foods,
Dear Whole Foods Santa Fe,
Please do not lecture me about "looking around me, and remembering where I am, and asking myself if the product in question has dyes in it" if I inquire if you might have the new dark chocolate m&ms for my homemade trail mix, especially not if I have 3 bags of TVP (texturized vegetable protein) in my hands. OBVIOUSLY I KNOW WHERE I AM.
And then to Whole Foods Union Square--
Please bring back peppermint bark during the holiday season. Even if you run out, your staff will at least have seen it (and hopefully experienced it!) and will not stare at me in befuddlement when I ask if they have any in stock.
Cook the Book: 'Rustic Fruit Desserts'
Thank you for participating, and congratulations to our winners:
ky2here
malecki
lisasav5
jennusf
ellephant
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Rustic Fruit Desserts'
apple crisp. peach cobbler. berry buckle several of my favoriters I love to cook and bake but more inportant I love to eat
Cook the Book: 'Rustic Fruit Desserts'
I had already commented and was reading some of the others when I remembered another favorite of mine. I don't know if any of you will have tried it, but I love "Wojapi". It's a traditional Sioux kind-of a fruit pudding. In the old days they used to use dried berries, especially chokecherries, but now we make it with fresh or frozen berries, any kind. I love to make it and everyone loves to eat it!
Cook the Book: 'Rustic Fruit Desserts'
I love my mom's rhubarb crisp! It's my absolute favorite dessert.
Cook the Book: 'Rustic Fruit Desserts'
I just love a cobbler! It would be hard to pick a favorite, though it would probably be a struggle between Blackberry and Peach! i've never had it before, but Strawberry Cobbler would be to die for!
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First, yes, I have waited tables for years, so I know it's not easy. But, before you rain a shytstorm on me, here are the simple facts:
She sat down to do her paperwork and wasn't paying attention to her customers. She admits that. Whether the customer stood up, sat down, or danced on the bar is irrelevant. He didn't have a spoon or water when he needed it. He's "rude" and a "pushy customer" because he stood up? He was probably just trying to get her attention so he could ask her for the items she failed to provide for him.
Whether another server was nearby or not is irrelevant. She was this customer's server and he had every right to expect her attention. He shouldn't have to hijack another server to get a spoon to eat with.
What her boss was doing is irrelevant. He's the boss, she's the server. It's her job to make sure her customers are happy. It's his job to make sure she's doing her job. That's what he did. He wasn't "overreacting" - she states "It sounded like he had been trying to get my attention for a while." He had every right to be annoyed.
"My boss, of course, was not all wrong." She's correct. Her boss was completely in the right.
If you are going to ignore your customers so that you can do your paperwork at your convenience, you're going to get yelled at. But blaming it on your boss's "mood", a "pushy" customer and some phantom version of ADD is pretty lame. You seem to understand that you should have done better, but you don't seem to see that you, and you alone, are entirely to blame here. You didn't do your job. You got in trouble for it. Quit making excuses.