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The Lion's Pride/Ebenezer's Pub in Maine

Chris Lively -Beer Encyclopedia/Chef and his wife Jen own both.

Nov 19, 2009
Crater137 in Beer

The Lion's Pride/Ebenezer's Pub in Maine

Anyone been to either of these remarkable places? Beer Advocate rated Ebenezer's "Best Beer bar on the Planet" and Lion's Pride, which opened in July, is not far from that rating itself. Pannepot on tap!

Nov 19, 2009
Crater137 in Beer

When does smoked salmon/lox go bad?

If it's stored properly you have some time. Remember, lox is preserved with salt. This is how people kept fish from spoiling before the good old ice box. As with the other posts, your nose will tell you.

Nov 19, 2009
Crater137 in General Topics

When to compain....

As a chef of 15 years I say you must "complain". If we in the kitchen don't know that something is poor because it has not been tasted, that is our fault. We may end up serving that dish the same way all night. This is an example of kitchen staff not tasting food or not caring about what is being served. You are being provided a service when you dine out and should expect to be pleased by your meal and service;be it a diner for breakfast or The French Laundry.

Nov 19, 2009
Crater137 in General Topics

Making sausage without a sausage stuffer?

One thing I've done for seafood sausages was tie the filling tight with plastic wrap, like a tootsie roll with knots on both ends. You can poach these quickly, and you have a sausage without a casing. Then-to the frying pan with them! This of course takes more effort than just pattying it up, but I thought I'd throw it out there for all you link fans.

Dec 19, 2008
Crater137 in Home Cooking

Can I completely reheat a pot roast?

Firstly, you really shouldn't slice then finish braising. Finish your braising, then you can tear it into chunks for serving.

Deglazing is a technique wear you would pour a liquid, usually wine, into a pan that has been used for roasting, saute, or pan searing in order to lift the little bits, fat and carmelized protien of the bottom of your respective pan. You are talking about simply making a jus, A gravy is just a thickened jus.

Dec 19, 2008
Crater137 in Home Cooking