nathanac's Profile
Thinking of making a torte...
Right! Its been going through my mind for a while now. I don't want them to be crispy but I do want like twenty tiny layers. It would require a lot of filling/frosting but I have no problems with that!
Thinking of making a torte...
Hello! Ok, so I was thinking of making a torte but I want the layers to be really thin. I have a crepe pan and have been wondering if I could make cake layers on that, like pancakes but with regular batter. Do you think it could work? Let me know what you think!
I need some help finding biscuits in Virginia Beach.
Update...I decided on using tea biscuits from Farm Fresh (thanks 23451bum) . I got them fresh from the bakery. It worked very well. For a side I cooked up a quick green bean/potato thingamajig with bacon and chicken stock and served it room temp. Added a fruit and cheese tray and it went off well. Everything was perfect. Hopefully next time this board will be just a bit more helpful than saying VA isn't Southern enough! lol
I need some help finding biscuits in Virginia Beach.
Hi all. I'm trying to put together some light fare for a business dinner for about thirty. I want to go real Southern and do ham and biscuits. The problem is I don't have time to bake and was wondering where to find really good southern biscuits in Virginia Beach or even Norfolk. Would also appreciate a few ideas for accompaniments. I'm hoping to hear about some bakery that I can order them from. Thank you!
"Family style"
this style of service has been around for hundreds of years. I like it because you don't have to commit to one menu item. I usually make a deal with my dinner companions that I'll order one thing if they get the other. Makes great conversation.
Shrimp Tails; WHY do they Leave them ON ?!?!
Thanks for this topic. This drives me insane. I can understand for shrimp cocktail or anyother finger food. But when the shrimp are in a sauce? It seems extremely rude of the restaurant to make their diners fish around with their fingers and become a mess.
Bagged lettuce
I don't think the levels of chlorine in the water are high enough to really affect us. My drinking water is chlorinated and I drink it every day without any noticeable side effects. But I do think it is unwise to buy prepackaged greens. They cost more and it really is so simple to wash them yourselves (in your chlorinated water from tap).
Instant Coffee
Allright. I'm going to sound like the snob that I am. Its ok. I don't like instant coffee for anything other than to maybe flavor frostings or cheesecake. I also refuse to pay $5.00 for a cup of coffee. The coffee avail. to me at work also is not an option (yech). So, and this sounds silly, I bring a french press to work. It really isn't that much of a hassle to pour hot water in their and let it steep for five mins. Just like making tea. And I get light fragrant coffee whenever I want. Maybe a bit much for you but it works in my case.
Super Bowl Desserts
Generally at parties i prefer foods that i can pick at. don't like to have to commit, especially if there isn't much room to sit at a table and eat without dropping food everywhere. So I would go with the smaller desserts. Of course, everyone likes cake. I guess just follow your heart's desires!
Vertical Layers in Tortes?
So I sat down with my roomate last night and thought long and hard about it. I think that the actual shape of the torte must be a rectangle. This way I can cook the pastry (thin, almost crust like cake), and the sponge in two jelly roll pans. If i cut them and layer them with the preserves and then flip it onto its side and then cover in the frosting I could cut a series of triangular shaped pieces with vertical layers. Wish I had a recipe though. I can see myself really messing this up.
Vertical Layers in Tortes?
I've been wanting to make an impressive desert and so have been thumbing through some cookbooks. I found a picture (no recipe of course) of a slice of a torte that had a pastry and sponge base and then it had VERTICAL layers of pastry and sponge. It was in the classic wedge shape. I can't seem to wrap my brain around how to do it. This looked very impressive and so I immediately want to try my hand. Any ideas?
What is a "regular" at a restaurant and should it get you something?
I am a regular at several restaurants and bars. I always appreciate the freebies and extra service but never expect it. Sometimes "regulars" get a little too spoiled and start to expect the world. I work at a hotel now, used to be a waiter and a receptionist at a hair salon. I truly do appreciate most regulars and try to go the extra mile when I can. Little things like knowing how they like their coffee or what room number they prefer. But sometimes it just isn't possible to get them these extra services. The regulars who graciously accept our apologies and understand that we are offering the best that we can are the ones that are a joy to work for. The people who throw stupid little tantrums and throw it in my face how much money they spend at our establishment over minute problems (i.e. getting room #312 instead of #212) are the ones that I sometimes wish I could lose.
turkey hill ice cream
I love their vanilla. In my opinion it has a better flavor and texture than most of the "gourmet" brands at the grocery store. Little bit cheaper too!
The Polite Guest v. The Food Pushers
I run into this problem with my family and friends. I usually say "no, thank you I'm full, that's delicious, how did you make it?" Changing the subject without changing the subject is best. Also, when the plates are being passed around, keep passing and then conviently excuse yourself to the kitchen or bathroom. My mother still thinks I love her mincemeat pie even though I always "eat" it in the kitchen (trash!). Discussing the food while doing the fork thing tends to work best for me.
Soda in high end restaurant?
Most high end restaurants have a fully stocked bar, which requires sodas. It is only frowned upon when ordering something not offered by the restaurant. There is nothing wrong with enjoying a soft drink with dinner. Especially if you are the DD
Do you ever eat what other people expect you to eat? Order something just to make a good impression on your dining companions?
The situation does matter to me. If I am just meeting a new group of people (ie, friend's family, first time out with coworkers, etc.) I usually try to "fit in" with what I order. With old friends I could care less, unless they are paying. If I'm paying I usually splurge and urge others to do the same. Only live once...
error on bill (your favor)--do you say something?
I really don't pay much attention to small things such as sodas or sides, so if they forgot one or added an extra I prob. wouldn't notice. But I would definitly bring up a large ticket item if it was missing from the bill.
French Onion Soup
I find that the F. O. soups made with both the beef broth and chicken broth are the best. The combination adds a delicacy to the flavor that is really unbeatable.
Handing the credit card receipt to the man at the table
I remember when I was a teenage boy my mother would take me out to restaurants all of the time. On several occasions the server would drop the bill off in front of me. It seems very demeaning.
Why do people like seafood buffets?
I know exactly what you mean!! I work at a hotel in VA Beach and guests are constantly asking me where the best seafood buffet is. We actually have directions that we just print out. I can't stand buffets. Rubbery seafood and over cooked meat. Blah! Plus if I'm dining out I don't want to serve myself. Might as well go to the grocery store.
What can I do with saffron?
I see what you're getting at, I thought the same thing when he gave it to me. I said that I usually avoid using saffron because its so exspensive, but, I have used it before. This is the real deal. Full of flavor and deep red. I think I'll put it in a shaker and keep it on my table, lol! No, all of these ideas are great. I'll prob. try all of them over the next year. Do you think it will affect my skin color?
Banana cheesecake recipe anyone?
This does sound delicous. I think I'll take my standard cheesecake recipe and add pureed ripe ripe bananas. I think a crispy burnt caramel topping with cinamon whipped cream would be just right. Maybe a Nilla crust......
What can I do with saffron?
My brother recently returned from Yemen and as a gift he brought me about a quarter of a pound of saffron. I have never seen this much in my life. I rarely cook with it because it is so expensive but now I could make a salad out of it if I wanted (just joking). I need help thinking of different recipes. PLEASE HELP!
Communal Tables - Experiences?
The communal table is very common in Europe where a lot of cafes don't have a lot of space. When I was in Germany I had mixed experiences with this concept. Once we shared a table with two other families and learned so much about the surrounding area. That was great. Another time we were eating when a couple sat down at our table. Let me just say their hygene was not up to par. This affected the meal. Good and bad. I'd say mostly good, though.
Is This Common? [Moved from Mid-Atlantic board]
It is common for bread to be delivered in open paper bags due to moisture control. The timing seems odd to me. In my area (VA), it is common to see bread sitting out in the open outside only when it is an offering to the poor or whatever. It generally is a day old and would be thrown away anyway.
Hampton Roads, VA: Where should we eat next?
I've lived in Virginia Beach for awhile now and have a couple favs.
For pizza and stromboli I love Sal's in Regency Shopping Center on Laskin.
For little more upscale Italian I go to Il Giardino's on 10th and Atlantic.
For a relaxed casual lunch I sit on the gliders at Rudees and have a beer with steamed old bay shrimp.
I just tried Fire and Vine at Hilltop West shopping center and really enjoyed it.
I love to eat at Zinc in Hilltop. Been there several times. Bit pricey, so I usually go for lunch. They have different quiche specials every day.
Unusual yet delicious omelette fillings/combos?
I love seared shrimp and scallop omelette with fresh homemade hollandaise
Cant Believe What I Just Saw in the Supermarket
I don't understand the big deal either. I've made a champagne sorbet for just about as long as I can remember. And then there is pears poached in wine. Oh yeah, as a kid I always ate rum cake so strong that it gave me a slight buzz. I turned out okay (I think!? lol). Alcohol has long been a desert.
Gourmet at work
Unfortunatley I work nights, so I generally eat my dinner at work. As to what I like, just about everything. Love food. I'm just sick of spending money every night on pizza/subs. I was thinking along the lines of making something large that would last me two or three days.
Take out Tipping
I guess the question is where do you draw the line? I have been a waiter, pizza deliverer, even a shampoo boy in a hair salon. I understand tipping. Yes, someone has to pack the food up. I now work at a hotel. Should I be tipped for giving someone a nice room? Should the mechanic be tipped because he fixed my car? When is just being a customer and paying for services enough to show appreciation?
