No, you're not my "damn mommy" and we always ate what was on our plates. However my "damn mommy" never charged me $25.00 for $2.00 worth of pasta and sauce.(yeah yeah, I know, we pay for more than just the ingredients, it's the linens, tableware,etc etc etc) My family was in the restaurant business for years and always tried to accommodate customer requests. It made sense to do so and keep the clientele happy and coming back for more.
I know I'm late to this particular game, but comparing cooking to electrical or plumbing related work is just not applicable. In cooking, the chef is employing his training, talents ingredients and particular visions/tastes. Everything in the restaurant and every chef is unique. Some, as we all know are better than others. Electrical or plumbing work is nothing like this at all. The last thing you would want is for your electrician or plumber to develop his or her own personal flair when it comes to wiring or piping your house. They MUST adhere to a set of national, state and local codes that apply to their industry and are rigorously tested before being granted a license to do that work. If they do not comply exactly with those codes, their licenses and their careers would be very short lived indeed.
"never put cheese on fish"? Not true, I've been Italian all my life and have found, much to my surprise, that grated locatelli,pecorino or even(gasp!) reggiano on linguine and clams, or shrimp fra diavolo over linguine really perks things up. As my father used to say "mangiare nel tuo piatto" ... eat in your own dish.
Good article, but great comments! There are a number of Kirkland products that we use on a regular basis the most common of which is their rotisserie chicken. They're tasty and, at only $4.99, an incredibly good deal.
Hey Pickkeyeater, Wrap the pastrami in a foil pouch then steam it. This will let the pastrami get hot, melt most fat and give lots of flavor, and, most importantly, NOT dry it out. I've tried many other methods, this one works best. Enjoy!
We love Katz's but spend far more time on Long Island than in Manhattan. We've found Pastrami King on Merrick Road (in Merrick) has the best pastrami we've had in quite a long time. The flavor's great, the bread's fresh, the staff is friendly, .and the restaurant itself lacks nothing except the freneticism that pervades Katz's
Kitchen-Aid 5.5 qt, lift bowl mixer from Costco. I'd been looking to replace the KA mixer that was my father's. He had it as far back as 1980 as I remember, and being as frugal as he was, bought it used. It served him well and has served me well for the past 10 years. Last year it started to sound like it was going to give up the ghost any minute, though it never did. I've tried, unsuccessfully so far, finding a place to refurbish it. Anyway, this past week I started looking for a new one and figured the 6qt professional model ($449.00) was in my future. Started pricing them and with sales and coupons could get one for about $100.00 less. The we went into Costco and saw the KV5MEX model (5.5 quart, lift bowl, all metal gears, soft start ) for $289.00 with an instant mfg's rebate and another $30 mail in rebate it actually came to $259.00. Does anyone have experience with this model? It certainly looks good but we haven't used it yet. I'm reluctant to give up the "antique" but if this one's a keeper, well then my daughter can have her grandfather's machine. Any information will be most appreciated. TFC
It depends; if I'm cleaning escarole, which can be quite "dirty", I fill the sink about halfway (7 inches of water) and, holding the core in my hand, repeated plunge the head into the water. This takes out most of the dirt at one time. Most times I'll drain the sink and repeat the process. Depending on how many heads I'm making (up to 4) I might do this 4 times with all 4 heads being cleaned each time. It is by far the fastest method I've found. Other veggies get rinsed, rubbed or, in the case of broccoli di rape, repeatedly bathed. TFC