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bamagirl30's Profile

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How to handle uninvited children at a cocktail party

I think the bigger problem is having one standard for one set of guests and another for everyone else. If I had arranged to go to the party and pay a sitter for a nice adults night out, it could be irritating to find out another couple was allowed to bring their kids. Additionally, not everyone likes children and despite how "well behaved" they are are going to be an interrupting drag on you as the host. Just my HO.

For workers in hospo, what you wish customers knew?

"I want a burger, WELL done, but not burnt" Gets burger. "This burger is dry" ............

My response "I can bring you more ketchup?"

How do you feel about people who season food that you have carefully prepared?

Obviously, they are not "ruining" the food as long as they eat it and enjoy it. Everyone has a different tolerance to salt and heat, not to mention age and smoking can diminish a palate over time. I do not like as much salt as my husband, but should he be forced to eat a bland meal because someone else at the table would think he applied too much salt? How silly, life is too short to be offended over someone's eating habits. As the other poster said, it is the height of arrogance to assume your palate is the standard to measure by.

How do you use curry powder - other than curry?

Ina Garten's lentils with curry are fantastic. Vegetarian too, if you are into that.

Oct 19, 2013
bamagirl30 in Home Cooking

Rice...no thank you.

Some people just don't like rice. I have a friend who cannot stand the look or texture of rice. Is it "convenient" that it happens to be the cheapest part, perhaps, but I don't like caviar (I really want to, but just can't) so you can look at it the opposite way that I am saving a luxury for others.

Oct 19, 2013
bamagirl30 in Not About Food

Control freak in my kitchen.

I have a lot of expensive pots, knives, appliances that your average home cook doesn't. I enjoy cooking and luckily when my mom is over she asks IF she can do something and what I would like her to use to do it. I like her in there and set her a task so we can chat. For a long time I took for granted that people "knew" the best way to do things (wood cutting board vs glass for veg chopping) (Chef knife versus dull serrated bread knife to cut onions) etc, but most people do not and do things the hard way. Not to mention, I have had items ruined by people loading them in the dishwasher (temp guages, wooden cutting board, appliance pieces, delicate glassware...) At the end of the day, I am happy to have people help, but have no problem instructing them "nicely" when something they are doing could jeopardize my tools.

May 07, 2013
bamagirl30 in Not About Food

How can I tell you, my dear friend, I don't love your "favorite" recipe?

I happen to like tart fruits on a salad, but I detest white "chocolate" in all forms and the thought of it on salad greens or with citrus fruit is making me nauseated.....GROSS! I would probably have to say to my friend that I don't really like sweet things all that much (little white lie) and lie about being allergic to white chocolate or something...

May 07, 2013
bamagirl30 in Not About Food

Does the Bartender even remember good Tips?

I have had people remember me a year later. I don't "expect" a heavy pour, but usually get one. Also, I typically get to "try" expensive spirits when I show interest because most restaurants have comp budgets to comp diners tastes of food and items. While these comps are not guaranteed, you can bet they are at the server's discretion and who do you think gets these appetizers, deserts, cocktails etc? Yeah, it's the ones that tip and they like. I probably have wasted the equivalent of 10 dinners at French Laundry by over tipping, but I operate on karma and find it does come back around.

Feb 08, 2013
bamagirl30 in Not About Food

Home Delivery - what do you tip$? (moved from Ontario board)

I tip 5 bucks every time. Usually there is a delivery fee added (almost always since gas went up a few years ago), so I consider it good.

Feb 08, 2013
bamagirl30 in Not About Food

TIPPING?

In my experience, no one has ever turned down a tip (big or small) from me in any country. Except one time in New York (go figure). I know it may not be "expected" in some places, but coming from a service industry background, I can't "not" tip. It's physically impossible for me not to tip anything.

Feb 08, 2013
bamagirl30 in Not About Food

How much do you tip when you get take-out? [Moved from SF Bay Area board]

Five bucks. Always. But I never have take out for more than 3 people.

Feb 08, 2013
bamagirl30 in Not About Food

Open bar & tipping...

DH and I are ridiculously extravagant tippers stemming from years of restaurant/night club work in our teens and twenties. If it's a cash bar we tip every drink and and a dollar a shot if we order a round. Also, we have "made" tip cups when there were not ones provided. I realize some people (the hosts) find this offensive in some cases like "I don't want my guests to feel obligated to tip" however, people like us really like to tip. If it was me, I would set out a tip "cup" in an inconspicuous place (visible to patrons, but not obviously noticeable to the barstaff) and if I was busted, say that a client must have set it there without my knowledge. Shady, but hey, some people want to tip.

Feb 08, 2013
bamagirl30 in Not About Food

What's your Achilles Heel in the kitchen?

Soup. I cannot make a great soup to save my life. All of them come out bland, wrong mouth feel, etc etc. I think the problem is I don't use enough cream and butter. I have given up.

Feb 08, 2013
bamagirl30 in General Topics

Etiquette regarding guests' choice of condiments

I would consider hot sauce a condiment (because of the vinegar). However, I would consider red pepper flake a seasoning (on equal ground with S & P for me). I prefer my food very spicy. Red pepper can get the "chili heads" to their desired level of heat without insulting the host by covering up the entree IMO. Of course, some hosts will be insulted by any adjustment, so proceed with caution.....

Feb 08, 2013
bamagirl30 in Not About Food

How do you feel about your food being re-seasoned at the table?

That's too bad. As delicious as your lamb sounds, mint jelly is one of my great loves, I look for an opportunity to eat it on lamb and since I don't eat lamb very much, I think it would be perfect. Why would you deny everyone your beautiful lamb simply because your GF's son would *gasp* dare to eat mint jelly with it? He would probably love your lamb either way. Also, when I do make lamb, I make it like you do and I eat it with mint jelly. Why would you "yuck someone's yum"?

*October 2010 COTM: BAREFOOT CONTESSA COOKBOOK - Dinner and Vegetables

The turkey meatloaf is my absolute go to. I typically 3rd the recipe as it is just for the 2 of us (leftovers are great) and I use more onion and a little extra worces in the cooking step. Also, I prepare my own topping before baking (always have it's a mix of yellow mustard, ketchup and brown sugar so it's really tangy). I love that the meat stays really moist and tender, plus it is fairly healthy.

Nov 25, 2012
bamagirl30 in Home Cooking

Hummus Tips

I make it at home all the time and I don't have a food processor. I prefer a lighter version (a little lower calorie) I use one can of chick peas, 3 cloves of garlic microwaved in 1/3 cup chicken or veg broth to soften garlic and infuse broth, a lot of lemon juice, S & P, and a tablespoon or so of olive oil.

I usually microwave the beans for 15-30 secs to soften slightly and either mash with a fork (takes forever) or use my immersion blender. Have to move the hand blender around a lot and add broth, but it turns out a really nice texture.

Nov 25, 2012
bamagirl30 in Home Cooking

KFC-Customer Service-Do they care?

I stopped eating KFC years ago when the meat to fat ratio began to be waaaay off. I would probably never call corporate or ask for a manager at any fast food joint. The food at McD's, BK, KFC, etc is barely food anyway prepared by minimum wage high school kids. You get what you pay for and complaining is less than a waste of time.

Nov 25, 2012
bamagirl30 in Chains

Should ugly people stay away from upscale restaurants?

That should never cross someone's mind. Everyone deserves to eat where they want to. The only problems I care about are attitude based.

Nov 24, 2012
bamagirl30 in Not About Food

Is it getting out of control ??

Many people do not like the taste of alcohol, that is why they disguise it in "fruity" drinks. No matter the menu, you are always going to get the most alcohol ordering a straight up martini or spirits on the rocks. A rocks pour is 2 ounces, some martini's can be up to 2-2.5 ounces of straight liquor but it depends on the bar. You should NOT expect more liquor than this no matter the price, it is almost a bar standard (Save for some beach bars with a crazy special going) No matter the bar, no matter the menu, you can always order a classic cocktail. I bartended for years and the surest way to guarentee you get "short poured" is to complain about the amount of alcohol in your drink. At the end of the day, you don't order a fruity drink to "taste" alcohol. Event the smallest amount of cranberry juice in a glass of vodka almost eliminates the flavor of the vodka and is not necessarily an accurate representation of how much alcohol is in a drink. I'm not trying to be rude, but people very rarely ask for more alcohol in their drinks and when they do they come off as cheap. The bartender will assume you will take your frustration out on his tip. The best action is not to order another drink and go home and make one stronger.

Nov 24, 2012
bamagirl30 in Spirits

Rao's Marinara.... I don't get it? tell me why you love it/what am I missing

Honestly, I prefer Michaels of Brooklyn. Best jarred sauce ever with only 5-7 ingredients. The Arrabiata and Puttanesca are great and the Arrabiata is basically how I make my homemade, so a time saver for me in a pinch that still tastes like I made it.

Oct 22, 2012
bamagirl30 in General Topics

How do you define trashy?

Also, my boyfriend's mom in High school used to make Butterfinger cake - Yellow cake cooked, holes punched in it while hot, half a can of either sweetened condensed milk or evap milk (I can't remember) and then 4-6 choped butterfingers bars all over. The candy bars semi-melt and it is ooey goooey deliciousness!

Oct 21, 2012
bamagirl30 in General Topics

How do you define trashy?

It's best when you whip cream cheese in the pudding. And it's awesomely trasty-trashy

Oct 21, 2012
bamagirl30 in General Topics

What is your choice of PB?What jelly etc. do you add,if you use jelly etc.?

+1 on the raspberry jelly. I use my home made blackberry/raspberry jam that I put fresh ginger in for a little heat. I don't like any kind of jelly like grape jelly, the consistency is weird to me where it doesn't so much spread, but blobs. I also like smuckers strawberry jam. I usually use JIF creamy, but I am beginning to prefer a little more chunky.

Sep 02, 2012
bamagirl30 in General Topics

Best country ham, I-75 through KY or TN

Hands down the best cured pork products (used in many of the Michelin rated restaurants) in the country are made at Benton's Country Store. It looks like a tiny, crappy place, but it's great! They are most known for their bacon, but I get their country ham, they will cut to order, and their prosciutto is absolutely the best I have EVER had in any restaurant. They shrink wrap and I think it would easily travel your distance. The bacon and ham can be ordered online, but you can only buy the prosciutto in store due to shipping laws. You will take the Sweetwater Exit in TN (I believe Exit 60) and go East for a couple miles to a bigger highway intersection. Go Left and the store is up the road on the right a mile or so (I can't remember exactly, you can Google it). It is a small tan building with brown writing. You won't be sorry for the detour. As for restaurants, unfortunately it is slim pickens from Knoxville to Lexington. I would suggest Puleo's when going through Knoxville. Close to the interstate. Feels like a chain, but the food is really good. Fried green tomatoes over cheese grits and 2 gravies. I compare all fried green tomatoes to these. Really good lasagna, soup, citrus chicken, great sandwiches, fish etc.

Birthday Dinner for a Child - Is Host Expected to Pay for Guests Alcohol?

+1
Maybe it is because I live in the South (where there are a lot of Baptists) I don't expect free booze or booze at all (much to my surprise at a few weddings down here), especially not at a child's birthday party. My DH and I pregame at the bar if needed and are happy to put our drinks on our own tab (admittedly, I am a vodka snob and don't expect anyone to pay for my highfalutin' tastes!). Now, that being said, if it is my immediate family (mom, dad, brother) we all have drinks and if it is my Catholic family, same deal. However, I think the most appropriate way to handle it as a guest is to follow the lead of the host. I wouldn't order a filet and a dirty martini for lunch if it was clear the host was having an entree salad.

Mar 26, 2012
bamagirl30 in Not About Food

HELP with better au jus and crock pot beef sandwich recipes

I would consider making au jus on the side or boiling down my crock pot drippings/jus to concentrate it if that would work. I guess my question is, do I need bones? Would roasted bones added to the crock pot make any difference followed by reducing the sauce? Also, any recommendations on the perfect french dip, especially one that is easy to make would be appreciated!

Mar 23, 2012
bamagirl30 in Home Cooking

HELP with better au jus and crock pot beef sandwich recipes

I love a french dips and I have a fancy-schmancy chuck roast from a local farm and I want to make the best french dip/shredded beef sandwiches possible. My problem is that I can never get the true unctuous beefy flavor and texture in my au jus that I tend to get in good restaurants. My jus always tastes a little like watered down bullion. Any suggestions or methods I should use?

Mar 23, 2012
bamagirl30 in Home Cooking

Anyone convert a non-foodie?

Risotto is a big coverter. It sounds "fancy" and unapproachable to many of my in-law family, but I converted my brother in law and he requests it everytime he is in town! I think it is a great starter food because you can slip it in unnoticed, but it is so tasty someone will ask what it is and then be surprised they ate something so "cosmopolitan". I mean, my Bro-n-law is a straight biscuits & gravy, burger with ketchup only, fried chicken fingers kind of guy. Atleast he will try things at my house now!

Mar 23, 2012
bamagirl30 in General Topics

How do you move your chopped vegetables?

Situation 1- I hold my cutting board near the pan and keep it almost level while corraling the veggies into the pan with my knife. Usually no mess.

2 - get an immersion blender. They are cheap and indispensible. I use mine ALL the time, plus I am pretty paranoid about the whole hot liquid-blender issue. And I hate cleaning the blender with a Passion.

Feb 29, 2012
bamagirl30 in Home Cooking