Jacques Gastreaux
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Everything posted by Jacques Gastreaux
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Mexican oregano is available at SFW.
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The dry aged USDA Prime strips at Whole Foods in Fair Lakes are $21/lb.
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Your post is a classic example of a triple space violation.
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Keep in mind, that this sterilization technique also works for plastic scrubbers and is not limited to sponges. The scrubbers I use cost about $3-$4 apiece and I'm loath to throw them away while they are still useful. I nuked two scrubbers and one sponge for 2 minutes this morning and they came out smelling fresh as a flower.
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Here is a link to the BCC website. -
Jake, I'm glad to see that that MIT education of yours is starting to pay off. ETA: There are 19,729 digits in that number. It takes up 6 pages in a Word document.
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So sayeth the Weekly Dish:
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It's the old addage, be careful what you ask for. And also, rocks needed to spend $10 to get us through January, which ends tomorrow. I hope they had internet access at whatever bar he was in when he got word that the site was down.ETA: And I can just see the shit eating grin that must have been on Jake's face when he hit the send button on that PM.
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Here is some useful information. Microwave your wet sponge or scrubber to sterilize them.
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I agree that melting slivers of ice would add to the bruising effect. But could that be reduced or eliminated by using ice cubes instead of crushed ice?
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and now, while it's still called 100 King, it's a different 100 King?:
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But wouldn't the ice stop melting once you got the liquid portion below 32F? Wouldn't you get the liquid below 32F more quickly (and hence halt the dilution more quickly) by shaking rather than stiring?And Jake, does Monkey County put their sales on their website (if they have one)?
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But isn't the alcohol content contolled by the distiller by adding water to the distilled spirit? There was some discussion up-thread about the difference between gin sold in the UK (80 proof) and that sold in the US (higher and by how much depending on the brand). So, wouldn't the higher proof gins "bruise" more easily then their lower proof brethern due to the higher alcohol content?
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What is the difference in flavor between gin and "bruised" gin? And why does shaking the gin bruise it and stirring does not?
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Let me see if I understand this correctly: 1. CJSadler has organized a knife skills class at L'Academie at a date to be announced in the future with the proceeds going to charity. 2. There is a separate knife skills class, unrelated to the one above, at La Cuisine on Cameron Street in Old Town this Sunday. Do I have this right?
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My guess, based on the dinner I had there on Tuesday, is that the staff is very busy. If you are there when your name comes up on the list, you get seated, if you are not, they won't go looking for you. I offered to give them my cell phone number when told it would be a one hour wait (in case something came up) and she indicated that they already were 15 mintues behind on the 6:30 reservations. She said we'd probably be seated around 7:45 but to come back at 7:30, which we did. The place was hopping. But, it appeared that a few large tables of 8 or more were slowing down the turnover somewhat.
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I would go any time you like, but sit at the bar and order dinner there. It's much quieter and the full menu is available.
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"How-To" Guide for using dr.com
Jacques Gastreaux replied to hillvalley's topic in Events and Gatherings
Once you get to a certain level, a field appears in the profile edit screen that will allow you to customize your member title. -
Another option is this unit. Not Lodge, but once you get past the fact that it's cast iron, who cares. And it's available at Sears.
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Agree with mdt re the Lodge Cast Iron. There is no need to do Calphalon for a grill pan. The Lodge will perform just as well, if not better, than the Calphalon at a fraction of the price. The only caveat is to make sure you cure the cast iron before you use it. It's simple to do and there is a thread on it on DR.com.And xcanuck raises a good question, what do you want to cook with your grill pan? If you just want to sear some steaks or chops, go for a regular, smooth bottomed, cast iron skillet.
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Wine Laws -- Shipping, To-Go, and More
Jacques Gastreaux replied to Tweaked's topic in Beer, Wine, and Cocktails
Dude, you're in CA now. way cool. Glad to see you're keepinig track of us folks back here on the right coast. -
Today, I was glad to see some new stuff on the menu at Firefly. The spicy shrimp with wild rice cake is a great appetizer. The shrimp are succulent and wild rice cake provides a nice contrast in texture and adds an earthy backdrop. The spiciness takes a moment to hit you but when it does, it increasingly warms the palate. The confit of duck bread pudding is a savory play on the classic desert. The confit is mixed in with the bread and some Gruyère cheese. The top and sides are browned and crunchy. Well worth sticking your head in to Firefly for some new innovations from the creative mind of John Wabeck. Oh yeah, I forgot, the pate is worth your while as well. Wines by the glass are now $7 during happy hours.
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Wow, I try to sneak away for a morning to do some hunting before the season closes and things go nuts. So far, there are 11 people confirmed and tentative for the Bombay Curry Company on the 27th of February, which far exceeds my expectation. The restaurant is rather small and a party of 11 will likely be a handful for them. So, in the interests of keeping relations with the restaurant staff on an even keel, I'd like to start something in the nature of a waiting list for anone else who would like to join the group. PM me if you are interested in being on the list for any seats that might open up (which is likely).
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I seem to recall a crunchy wafer on the Citronelle version. Fried parmesan cheese, if I recall.
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It's been a while since I organized one of these, so I'll put a stake in the ground for a $20 Tuesday on February 27th for Bombay Curry Company. Anyone intrested?
