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Reasonable Prices for a Diverse Crowd?

Without drinks, yep.

Aug 29, 2012
khoops in Minneapolis-St. Paul

Reasonable Prices for a Diverse Crowd?

I'm having my last dinner in MSP (shedding a tear) with my parents and three of my closest friends - so six of us in all. One friend J is very meat-'n'-taters, another A is vegetarian, and my parents will have travelers' stomachs meaning less spice/oil and low noise if at all possible.

Just to make things fun, we also have a budget of around $15/plate, but given that it's my last night here I'd love as much atmosphere as I can get for the buck.

Sample Room and Bar la Grassa are two places I love but don't think my padres can quite afford for 6 people, and Sen Yai Sen Lek would be perfect if it wouldn't upset their stomachs (which it is likely to).

Location doesn't matter too much, but within Minneapolis (and maybe St. Paul) would be great.

Thanks for playing along and let me know if you can scrape up any suggestions!

Aug 29, 2012
khoops in Minneapolis-St. Paul

Highly Specific Punch Request

That makes sense. So theoretically, could I make a punch bowl's worth of mojito and then tweak it last-minute as I see fit? Or am I missing the point here? I am pretty excited about that Xalapa punch, but I also love me a good mojito.

Feb 19, 2012
khoops in Spirits

Faux Pas: The Chef Was Texting

I know for a fact that chefs will at times need to text their suppliers during service. Texting isn't by definition a social/pleasure task.

Feb 03, 2012
khoops in Features

Play Our Zodiac Valentine's Menu Game

Am I the only one having trouble with it getting to generate the menu? I could select our signs fine but I've clicked all around the generate button (and above/below) and it's not doing anything.

Feb 03, 2012
khoops in Features

Highly Specific Punch Request

Thank you both, yarm and EvergreenDan. This does look pretty promising.

Maybe it would be helpful to get some information from you two on why some cocktail recipes hold up as large batches and others don't. Any thoughts?

Dec 23, 2011
khoops in Spirits

Highly Specific Punch Request

I'd like to offer a punch on my birthday and it would be fantastic if someone could help me figure out what to make.
First, I need to cap costs at $50 for about 15 people. Less would be better, college student here.
I really like cocktails that aren't cloyingly sweet (a Hurricane sounds like death to me), and I'm trying to avoid soda pop if at all possible because it gives me massive hangovers.
And just to make things really interesting, I'd prefer to avoid vodka - and when it comes to gin, I've only really liked Hendrick's (which I refuse to throw into a punch).

Super bonus if you can suggest something that's even vaguely seasonal for late February.

Many thanks in advance!

Dec 22, 2011
khoops in Spirits

The Turducken of Cheese Balls

Nitpicking: that's a bloomed-rind cheese, not washed. An example of a washed-rind cheese would be Taleggio. Most washed-rind cheeses are pretty strong, not sure how that would be as a "team player" when combined with so many other flavors.

That said, this looks pretty fun - although I'd probably just choose a few layers to do instead of the whole shebang.

Dec 02, 2011
khoops in Recipes

Nighttime Coffee/Cocktails?

Good point - the boyfriend is definitely a beer drinker, so somewhere with a couple taps would be great. "Not outrageous" is probably up to $6/7.

Thanks for the suggestion! I think we'll have to check out Bradstreet Crafthouse next time. Looks great.

Jul 26, 2011
khoops in Minneapolis-St. Paul

Nighttime Coffee/Cocktails?

Where in the Cities can one get not-outrageously-priced booze and coffee, with a fun and romantic atmosphere? I really dig the Bar La Grasa vibe, but am looking for a new place that's a little more relaxed.

Jul 26, 2011
khoops in Minneapolis-St. Paul

Ask RuBo: Holiday Edition

Neither funny nor informative.

Dec 25, 2010
khoops in Features

How to Drink with a Fake Mustache

What's with the fake Tom Goes to the Mayor format?

Oct 26, 2010
khoops in Features

The Groupon of Doom

TheJayBird: I work for a store that used Groupon and (as far as I've heard) will never ever do it again. Ours was for a certain dollar amount for free, and I can tell you we did not get even 50% of what the coupon-buyer paid, and most customers clung as closely as possible to the dollar amount. Even with the extra customers the Groupon brought, we lost money with the deal.

Somewhat unrelated but still interesting: Groupon also sent out an email to all of its users who had our coupon to remind them of the (fast-) approaching expiration date - and didn't inform us that they would be doing so. Therefore, we were staffed for a usual, slow weekday night and got a MASSIVE crowd. We therefore had very inferior service even though our staff is very good; there weren't even enough of us to handle basic stations. If they had the courtesy to tell us they would be sending out reminders in the middle of the week, we could have staffed a few more people and helped the evening to run smoothly.

Sep 22, 2010
khoops in Features

Is It Wrong to Yell "Hey, Amigo"?

Having taken Spanish for seven years and worked with various people of Hispanic origin (mostly Mexican and Ecuadorian) for around four years, I would advise against "muchacho/a," given that it means "boy" or "girl," which can be demeaning. Seeing as I can usually communicate all I want to say in Spanish, I'm not sure what the best way to go about getting someone's attention in Spanish would be if you're only going to call out an address. "Perdón" (pronounced "pare-doan") or "permiso" (pronounced "pare-me-so") could work; they each translate to "excuse me."

Sep 14, 2010
khoops in Features

Airy/fluffy cheesecake?

Maybe if you used (authentic) whole milk Greek yogurt? Pretty much exactly what you're suggesting, Adam - strained whole milk yogurt.

Jul 30, 2010
khoops in Home Cooking

Lemon Kale Chips

What's the best way to store these? Tupperware on the counter? Fridge?

Jul 10, 2010
khoops in Recipes

Your Favorite thing to make with coconut milk (savory please, no sweets)???

Thanks for clearing that up!

Jun 27, 2010
khoops in Home Cooking

Your Favorite thing to make with coconut milk (savory please, no sweets)???

The process described in the Shrimp Madras recipe wouldn't really be a sear, right? More of a saute? Not trying to nitpick, just looking for clarification.

Jun 25, 2010
khoops in Home Cooking

I tortured my yogurt; will it survive me?

I'll probably save a small portion to eat while the "renovated" version kicks up. I should warm it again before I add the starter, correct?

Jun 25, 2010
khoops in Home Cooking

Wow - my tastes are really changing as I get older...anyone else?

In just the past year or two, I've come to like raw tomatoes, raw bell peppers, (somewhat) spicy food, and olives - before now I've never liked any of them. Granted, I'm an undergrad student and still fairly young. I'm pretty excited to see what happens next.

Jun 25, 2010
khoops in General Topics

Help - I need recipes for home made blended fruit yogurt - no fruit chunks in the yogurt.....

Maybe if you were to macerate fruit and then heat it so as to render out as much of the juice as possible (maybe also blending/processing) and then strain out any fruit bits through a cheesecloth or sieve.

Jun 24, 2010
khoops in Home Cooking

I tortured my yogurt; will it survive me?

Well, the oven I left it in was set at 250 (not preheated) and I forgot about it for roughly 20 minutes. What exactly happens if the cultures are killed? Would I just have yogurt with no particular benefits that still tastes good?

Jun 24, 2010
khoops in Home Cooking

I tortured my yogurt; will it survive me?

I neglected my poor yogurt in-the-making. I made the yogurt, poured it into a plastic container, and had it on the third floor of our house wrapped in a blanket and stored under some cushions. However, I left it there too long and it became somewhat cool. I tried to boost it back by popping it in a warm oven, but came back to check and it was (just barely) too hot to touch. It's now back in its resting place. Have I allowed too much potential for nasty bacteria/killed the cultures? Can I still eat it? Will it eat me?

Jun 24, 2010
khoops in Home Cooking

Ratty Blankets, Scraggly Beards, & Fancy Cheese

Oh man, yet another site of Hipster Paradise. I can say that this is becoming sort of a common trend in the undergrad-to-post-grad range, and as fun as it is at first, it's wearing a bit thin.

Jun 17, 2010
khoops in Features

Need YOUR Suggestions! How to get high yield of whey?

Thanks! I was hoping to use what I already had for equipment but I'll keep an eye out for one of those. I may give in and just make it from milk.

Jun 15, 2010
khoops in Home Cooking

Creamy Mushroom Soup with Blue Cheese Toasts

Why white mushrooms instead of baby bella, or even throwing in a few shiitake/porcini?

Jun 15, 2010
khoops in Recipes

Need YOUR Suggestions! How to get high yield of whey?

I've just this week begun exploring the wonders of producing my own dairy products, and had a very successful first batch of homemade yogurt. I also found out that the whey (byproduct via straining the yogurt) can be used to make ricotta cheese. Obviously, I assume that the whey produced by the yogurt from one liter of milk is not sufficient to make a decent amount of ricotta (I am hoping to use it to make gnocchi). Will I just have to make a high volume of yogurt, or is there a way to get a higher yield of whey from milk? I'll make anything! :) Thanks in advance.

Jun 14, 2010
khoops in Home Cooking

Rhubarb-Braised Chicken Thighs

How are the thighs not overcooked if you only add the rhubarb once they're already fully cooked, and the chicken keeps cooking out of the oven?

Jun 02, 2010
khoops in Recipes

Can anyone recommend a good tea pot?

Found a Brown Betty! I'm not sure if there are issues with teapots being passed off as Brown Bettys, but hopefully this helps in some way: http://shopstashtea.com/teapots-teapo...

Jan 25, 2010
khoops in Cookware

Easy Shepherd's Pie

I'm pretty surprised that the root vegetables go in after the onion and the mushrooms - it seems like reverse order to me. Would the more tender vegetables (mushrooms) need less cooking time so as to keep their shape when cooked again in the oven? Or is there something I should know?

Jan 25, 2010
khoops in Recipes