KMango

You lucky duck! So many options, including freezing for later, as you noted. Cider also makes the basis for an amazing pork or poultry brine. There are outstanding recipes out there for winter squash and cider soups; especially if you head into an Indian-spiced direction. And this holiday season, your mulled cider, including whole cranberries and cinnamon sticks, will be the envy of the neighborhood.

An oddly placed concern, given that menus are touched by far more hands, are not composed from anti-bacterial materials (unlike some electronic devices), and unlike tables, are not wiped down (even if only in a cursory manner) after each use. BYOB (bring your own bactericide): It's always in season. Count me in as a fan of automating dining payment wherever possible. I dig the added security (out of sight = greater possibility of credit card fraud), and most grocery and many retail stores have already implemented self-payment. Automated ordering I am not as eager to adopt; too many user error pitfalls. (yes, that's what i ordered) (but) (that's not what i want)

From a probability perspective, if you took the number of patrons this has impacted as the numerator, and the total number of patrons dining at Patowmack Farm this summer as the denominator, it seems that the likelihood of getting cancelled would be less than 1%. If that is an unacceptable threshold, refusing to do business is, of course, a personal choice. Chefs get ill, restaurant equipment breaks, sewer systems back up, and yes, someone may suddenly decide to get married or have a blow-out event on the date that is your anniversary. If you get two weeks notice, this seems fair and reasonable, especially because this is far more the exception than the norm. Dining, and choosing where to dine, is a personal, and albeit not always rational, choice. So says the KMango who has my own, quirky "never again" list. (omg peas) (on the menu more than once) (you're fired)

Astoria Caffe & Wine Bar, 15701 Quorum Dr, Addison, TX (972) 239-5853 http://astoriacaffe.com/ Have you ever discovered a family-owned gem of a cafe that made you consider re-locating? Uprooting your household and doubling your commute just so you could be in walking distance to the ultimate "second home"? Astoria Caffe & Wine Bar in Addison, Texas is that place. With their seven-year anniversary just around the corner, it's difficult to summarize the mindful evolution cultivated by the Bulgarian owners. In the past four years alone, I've watched the venue steadily deepen it's aesthetic decor, enhance the menu, grow the wine list, artfully expand the patio. And, oh, that patio. Gracing the full entryway, over a dozen black mesh tables capture crosscutting breezes drifting from the park of trees across the street. The patio experience is a dog-friendly and nature-embracing treasure. Europe's influence is on display in the straightforward, no-fuss, carefully selected, high quality ingredients. For breakfast, the Astoria Platter ($8.99) is one not to miss, with expertly seasoned, house-made pork sausage. For lunch, dinner, and late night, the meat and cheese platters ($8.95 - $16.95) offer a pleasant and leisurely repast. Anything here graced with Kalamata olive, dill, or roasted red pepper will serve you well. The simplistic miracle of carefully chosen ingredients treated honorably in a welcoming and relaxing atmosphere will bring you back time and time again. Before or after your visit, you'll find the location, tucked into Addison Row, provides a meandering forum to tour shops and parks that often host concerts, movies, and local festivals. On a lazy Sunday afternoon, Astoria Caffe is the rare venue where you'll be welcomed to sit for hours. Patrons are not rushed, but encouraged to continue enjoying refreshments and nourishing dialogue. On a recent visit, the patriarch mentioned the mixed blessing of receiving their liquor license after a two-year application process, building on his already extensive wine and beer selections. He noted it would be worthwhile to experiment with cocktails, but they would be keeping a close eye to ensure libations do not subsume their seven-year atmospheric build. This is a business that cares about serving the entire local community, not a niche subset. This is also the venue where the Mayor schedules his coffee meetings with local citizens. The fortunate timing of my visits could be part of the deep affection I have for this place. I tend to find myself munching on panini, eggplant dip, charcuterie, or smoked salmon and wine during mid-morning, mid-afternoon, or after the dinner rush. A leisurely pace and calming acoustics weave the fabric of the charm for Astoria Caffe. Busier times may be more frantic, hence the lucky nearby resident who can wander over at the right weather, will and whim.

So says JPW In other three-letter news, this place near Dallas just closed. Sad boo-da mango.

I am looking for balance and surprise. Surprise does not necessarily mean novelty. It can mean exceptional attention to detail, such as house-infused spirits with unusually high quality ingredients and a clean-yet-nifty presentation. Classic cocktails are not so much what I'm after, personally. But unless your venue is hella good at writing a description of not just ingredients, but the overall palate experience, classic is often the frame of reference from which many patrons are coming and may have to serve as a base descriptor. Another major plus for me is identifying thoughtful pairings to go with the craft cocktails. That's thoughtful, not convenient. As in, only some of the craft cocktails should have a pairing match. If they all do, then it's a sign that the patrons are not the only ones grasping at straws. Yes, it's gimmicky, but if I know a cocktail is available for only a limited time, I'll be more likely to order it. "We'll stop serving this on x date, when seasonal ingredients are no longer available" always pops off the menu at me for some reason. Regarding a fair price, I can't say. Gawds things are inexpensive in Dallas.

We salt the slices, let sit for up to an hour, rinse, and dry in a salad spinner. It's the Soup Prevention Plan!

Stop by Falls Church or Rockville, and create a gift basket of Penzey's salt-free blends. Including "Forward" (which can make hockey puck meats taste good), Mural of Flavor (for eggs and veggies), and Frozen Pizza Seasoning (for any pasta or chicken). Ask the helpful staff what else they recommend, lots of options. Run those by the doc first, of course, but your friend will adore you.

If this were April, I'd assume this was a Fool's Day story... "Game Change: FDA Rules No Wooden Boards In Cheese Aging" by Jeanne Carpenter on cheeseundergroundblogspot.com

Several years ago, I went on a 9-day trek through the Columbia River Gorge with these folks, and I cannot recommend them highly enough: http://www.nehikingholidays.com/ This type of vacation was exactly what I had in mind. Features: Both a long and short hike option each day. Sometimes there are even more options, varying levels of difficulty, elevation, and technical terrain. Highly knowledgeable guides who choose ideal, uncrowded trails. That was a key benefit to me, I did not want to have to fuss with maps, navigation, and droves of people, I just wanted to enjoy hours of gorgeous scenery. The trails they chose nailed that requirement. You could walk on your own, but have the safety and navigation benefits of being in a group. Zero chance of getting lost. They explain the trails, and the lead and follower guides are not about to leave anyone behind. The guides pack lunch in their bags for everyone. They had deals with local markets that opened ridiculously early just for them. They would shoot out at 5 or 6AM, procure the lunch items focusing on locally grown produce and wares, and be back in time to start the hikes. Each day, midway through the hike, the guides would lay out the picnic lunch. Delicious, delightful, diverse, and refreshing; the kinds of food I would bring along if i did not mind all the pack weight. The country inns were, for the most part, charmers. One night we stayed at a grand log cabin on a mirror-sheen lake, probably one of the most pristine settings I've seen in the US. Another night we stayed at a place that was a bit more worn, but comfortable, and had a grand dining hall. Without exception, the group meals at night were from carefully and mindfully chosen local ingredients, often simple, but always good/great to outstanding. Breakfasts were hearty and perfect for hiking fuel. Lunches were always abundant, fresh, and flavorful, with the added bonus of not having to set up or clean up. And trust me, unless you are used to hiking over ten miles a day for consecutive days, you'll be over the moon about any food as long as it's good quality ingredients. The transports (minivans or buses) were comfortable. Not at all scary/rickety like I've encountered when hiking in other countries. The other patrons all seemed to be there for the same reason I was, to enjoy nature. Most were couples or friends. I've heard of other group hiking scenarios where the patrons were there to party or to hook up, and this was not at all that. New England Hiking Holidays handles the logistics beautifully, hiding the planning details so you can instead focus on expansive natural beauty. The guides have a good sense of which people in the group want more independence, and which want to be chatty, you can be either and have a fulfilling and keenly memorable vacation.

Clickity Facebook Clickity Website

If a company is calling their sales rep a Brand Ambassador, the company wants all potential customers to know they care deeply about their brand. Companies that focus on their brand tend to focus intensely on the customer experience (well, most do, but not all, and that's an Apple discussion for another time). The company may not walk the talk (of course), but a company that has Brand Ambassadors tends to want to build fiercely loyal customers. The goal is to align everything with the brand experience, and *the right kind of sale* is a key way to strengthen the brand. Companies that have Sales Reps can, of course, have a similar customer-centric philosophy. However, a Sales Rep brings to mind ideas of quotas, one-time transactions, and all manner of sloppy handshake-and-forget experiences. Especially with flat-rate commissions and other such incentive structures, any sale will do. I can't help but flinch when I hear either term. (gag me) (with a) (euphemism)

My regrets, what a bummer of a situation. I'm risk adverse when it comes to food safety, so I'd be throwing just about everything out. What you said about the thermometer is spot on, in fact, upgrade and get one that will scream with an alarm if the temperature goes above a certain threshold.

Exciting news! Cannot wait to hear how they thrive. Per the website: "For non-alcoholic beverages, we will offer vegetable and fruit juices..." I wonder if they mean straight-up juice bar beverages, or light and refreshing concoctions featuring freshly squeezed juices? Hopefully the later. From a pairing and satiation perspective, it's often better to have a glass of filtered water with a touch of watermelon and cucumber and fresh mint than it would be to have an entire glass of watermelon juice. (so says kmango) (who finds frozen kumquats diagonally halved, de-seeded, and bobbing about in a champagne flute of sparkling water) (pairs amazingly well with many dishes)

Here in North Texas, we're taking a crack at tenacity this summer. Cedar is giddily inexpensive here. So we built four above-ground cedar plank gardens, popped in a bunch of purchased seedlings, set up the soaker hoses on timers, covered the whole lot with cedar mulch (also inexpensive!), and intend to defy the upcoming oven-bake days. We have several varieties of cherry tomatoes, numerous chiles, a few kohlrabi, cucumber, and both winter and summer squash. Yes, many will die. But it's a season of experimenting with what our sun does, when it does it, what can still get chompy by making it's way though the backyard fence, and what takes well with the types of fertilizer and filtered water we pipe in each day. A big boon for today was when I discovered the Arlington, Texas location of this place, keenly focused on native plants and helping new-to-the-area gardeners succeed: Redenta's Garden Shop I left their shop with herbs more likely to succeed in this sun than any of the previously procured veggie plants. Will post updates as herbicide and/or accidental thriving progresses...

I don't normally recommend frozen things in supermarkets, but you gotta try this. Crack open a bottle of coconut water, ideally one with pulp. Sip that while you zap this in the microwave: http://www.garden-lites.com/recipe/butternut-squash/ This isn't a GF vegetable dish, it's dessert. *wow*

Steak 101 Class Local Yocal Farm to Market, 213 N. Tennessee Street, McKinney, TX, 75069 http://localyocalfarmtomarket.com/ Half a dead cow, check. Wickedly sharp knives, check. Steady hands, check. Precision high-skill butchering, check. Sturdy metal grill assembled by local fire fighters, check. Half-log hardwood charcoal, check. Chimney starter, check. 1100+ degree heat, check. Infrared gun to monitor the temperature, check. 20 cuts of beef to try from 3 differently raised breeds, check. Odds of returning 110%, check check check. The website understates the treat you have in store. Steak 101 at Local Yocal Farm to Market offers a highly entertaining, often educational, exceedingly flavorful, firmly unapologetic preaching of the gospel for high quality foods. It left me saying "amen, brother friend" more times than I could count. The class begins outside, surrounding building-shaded picnic tables. One of many surprises was the opening announcement of the BYOB policy. We jealously noted several patrons enjoying Bloody Mary cocktails planted on the table like refreshingly naughty poppies. After a heartfelt lecture on similarities between mass production tactics and evil incarnate, the class herds into the cutting room to watch masters break down a half carcass. The butchers narrate each cut of beef in expert detail. They reveal common marketing schemes and deceptive practices, such as the packaging of "beef tender". Markets arrange and label this in a way to lure unsuspecting shoppers into believing it's a value-priced beef tenderloin. Later that evening, the purchaser blames the innocent griller's lack of skill for a shoe-leather-gone-wrong experience, when braising is the only way to salvage that cut. Other topics include the 120 strands of DNA typically found in mass-market, low-quality ground beef and the corresponding increased risk of pathogens. Don't despair, dear meat eater reader! Grinding your own beef or more carefully selecting your purveyor is the way to pass go and not collect gastrointestinal terror. Beef arrives at Local Yocal without growth hormones, routine antibiotics, or other large-scale/cost-cutting practices of high volume producers. The display case reflects an astonishing level of butchering skill, coming from either: 90% Angus as verified through blood tests, well exceeding the 51% visually assessed certified Angus "standard", a topic covered during the class Grass fed/finished heritage breeds, demonstrating exceptional nutritional benefits, but with a flavor that is not for everyone, or American Wagyu. The 12-level Japanese beef grading system is a topic of the class, as is the pandemic mislabeling of Kobe After the opening and butcher floor lectures, participants eagerly return outside for the grilling and tasting session. Grilling dos and don'ts are emphasized. Propane is profaned while searing heat radiates from half-log hardwood charcoal. And then, glorious of all glorious conclusions"¦each patron gets to sample at least 20 tastes of various steaks and sausages! Ribeye, flat iron, strip, brisket, tenderloin, hanger, spinalis, and other cuts appear in a masterpiece theater of beef. All are red and juicy, aligned with the Local Yocal slogan "there are only three kinds of meat---rare, medium rare, and ruined." <insert gasp of burnt despair here> Most cuts are seasoned only slightly with salt and pepper before hitting the heat. The house-made spice rub makes a cameo on a cutlet or two. Every single taste was epic and memorable, a bright bulb reminder of how beef should be, used to be, needs to be. One show-stopping favorite is grilled bone marrow, especially when slathered on the "McKinney" steak, the butcher's local carving invention. If you are squeamish about sharing bites from a cutting board with strangers, read Gulp before you go, and brush up on the miracle power of your own saliva. In fact, Gulp warrants it's own posting on this board, if it's not here already"¦ Groupon runs half-off specials for this normally $40, mind-broadening, palate-impressing, three-hour experience. Outside of the class, Local Yocal is a week-long farmer's market, portraying their butcher's best along with honey, chicken, dairy, and bread from local purveyors. A specialty not to miss is the butcher shop's Ring of Fire beef sausage, encapsulating ghost peppers and a nearly hallucinogenic level of heat. What's not a mirage, however, is the unmistakable flavor difference of local foods raised honorably, and the treasure trove that is Local Yocal. --- Edited 5/3 to add... Here is an informative interview with the teacher of the class, and owner of Local Yocal, Matt Hamilton. This is well worth reading for insights into Japanese vs. American beef grading systems, seasonality of beef, what Certified Angus really means, etc. http://www.tmbbq.com/interview-matt-hamilton-of-local-yocal-market/ (moderator, feel free to merge this comment into the end of my original post) (danke) (danke)

How much would the mommy-to-be enjoy prepping food with her sister? You noted that you don't want to spend the whole weekend in the kitchen, you want to hang out with your sis. If you and she prepared a bunch of dumplings on Friday that then evolved into pot stickers and/or steamed dumplings on the day of the shower, or created mini-tarts on Saturday that then turned into shower nibbles, that could be a fun time together. That is, If she enjoys prep. If she's not enthused about helping you prepare, ditch that line of thinking, and go with the quick, easy, light tasty ideas above mixed with some hearty options for the famished. And although he is a chef, he's not going to scoff if you lean heavily on mindfully arranged party platters of higher-end mezze or similar fare. Also, what was your brother-in-law's favorite food when he was a little boy? Might be fun to weave that in some how; a shout out to the new little one's future favorites.

Charm Juk, 2625 Old Denton Rd, Ste 302, Carrollton, TX 75007 (972) 245-6288 It's raining in North Texas. This morning's forecast called for an all-day rain. A delicious, long-drenching, life-affirming, sustained-soaking shower from the benevolent heavens. This is a rare and wonderful event. The occasion called for jook (juk), soothing rice porridge. So into the kar (ha! anagram for ark!) I floated. I navigated to Koreatown in Carrolton. I originally craved ddeokbokki spicy rice cakes, but the venue serving it, and that would honor my half-off Groupon, was not destined to open until much later in the day. A quick re-direct to nearby Charm Juk quickly warmed any chill of disappointment. Charm Juk sits adjacent to a massive, bustling, impressively excessive Super H Mart, one with an astoundingly iconic selection of seafood, a topic of a future posting. That abundance gave me confidence in Charm's menu, given their direct pipeline to daily deliveries. The restaurant layout portrayed clean, neat rows of tables with shiny black lacquer chairs. The welcoming smile of the server offering me a hearty cup of barley tea pushed the waves of rain a million miles to somewhere else. Jook of every variety, from savory to sweet to indulgent, gleamed off the menu. Pumpkin, red bean, abalone, chicken, pork, kimchi, oyster, black sesame, mung bean, octopus, a wide range of ingredients to suit many tastes. This would be an excellent option for a group of friends to sample diverse flavors by borrowing scoops from a neighboring bowl. Selections are not inexpensive for rice porridge ($8 - $17), but portion sizes are huge. Based on my order today and the plates I saw leaving the kitchen, the prices also reflect high quality ingredients. I adore the flavors, heat, crunch and addictive chewiness of Korean noodles and porridges. I would enjoy them far more often if organic, pesticide-free, or additive-avoiding ingredients were on regular rotation. So I just about flipped out of my chair when I encountered a section of the menu devoted to jook made from organic rice. I was sold so quickly on the organic rice Abalone ($15.99) that I tapped my foot in anticipation, in time with the pouring rain. My impatience received rich reward. A platter containing an immense bowl of jook, three marinated vegetable banchan (mung bean sprouts, shitake mushrooms, and sliced Korean peppers), chopsticks and spoon nestled into a sculpted utensil holder arrived with a humble bow. I did need to ask for chili sauce for some heat, and I also needed to ask for kimchi for a palate-cleansing crunchy pop. But once those flavor boosts were brought into the mix, this meal was exceptional satisfaction defined. I'll be back. I'll enjoy. I won't wait for rain.

Riffing with the theme of this thread, I wonder how to use the Old Bay seasoning as paint. For a large white platter. Kind of like glitter shapes. Not meant to be edible, only pretty, interesting designs between lettuce leaves for a cheese platter or something. Or paint clam or oyster shells with Old Bay to create a raised area at the center or top of a vegetable appetizer plate; since she is vegetarian. You would have to find a substance that made the seasoning stick to the plate/shells without running orange or red rivers all over the place. Or go with the red river effect if she still has the stuff come Halloween :-) Also, this looks kind of fun: Cauliflower "Shrimp" Cocktail

In San Antonio this week, saw this on the menu at Charlie Wants a Burger, thought of this thread.... (only in texas) (at least) (i hope so)

Family and Neighbor Grill Night By The Pool Baked stuffed clams; emphasis of thyme and onion Grilled (dry/no STP) scallops wrapped in bacon; enhanced with mesquite from the smoker Grilled shrimp kabobs; marinated in Penzey's Jerk Seasoning and cilantro-infused olive oil Brussels sprouts "pot sticker method"; pan-seared, then boiled down in homemade chicken stock Mushrooms grilled with garlic and sage Jalapeno Margaritas and Dragon Berry Sours (dinner enjoyed by the pool) (with several jumping into the pool) (three cheers for solar heating technology)

I've used those same spheres to freeze de-seeded strawberry and other fruit juices, which then became the ice in a sparkling-wine cocktail. Beautiful, dramatic, and outrageously flavorful. Hollowing out the spheres sounds interesting, too, will be good to hear how it goes!

Perceptions of MSG impact remind me of the power of the placebo effect. Time and time again, those same carefully constructed studies demonstrate the ability of humans to let the impact of their beliefs override what science says should not work. This is not necessarily a bad thing. Consider the possibility that we could work with the placebo effect in ethical ways to improve human outcomes. Yes, in comes The Matrix red pill thinking, and the "if they only feel better but aren't better is that better" conversation. But at least it's an open and idea-generating dialogue. This is important to the conversation around MSG because if people believe it hurts them, and they feel it hurt them every time they expose themselves to certain foods, why would beating them in the head with a tome of double-blind peer-reviewed studies cause them to stop their belief? (new topic thread alert) (for additional thinking see) (seth godin's rough draft ebooklet)

I found one today! And lperry will love it!!