Lixer's Profile
Seeing Someone Touch Your Food
If we're getting all technical with things (not necessarily directed at you, but the thread is getting into specifics) shouldn't there be hand washing between glove changing? Wearing gloves should not preclude hand washing and other sanitary measures.
When I was taking some nutritional service and food science classes it was rarely a requirement to wear gloves ( Texas Regulations allow bare hands in contact with ready-to-eat foods as long as a two prong approach to hand washing is used), but we did get docked points if the instructor caught us touching our hair/ faces/trash, etc without rewashing. That certainly taught good sanitary awareness.
I'd rather have this type of person handle my food with clean hands than a less aware person handle my food with gloves.
Dinner Party Etiquette: Bringing AND cooking your own food?
Alright, I do take back my original sentiments. I pictured a leisurely holiday stay and not a scramble to the finish line with all that is going on on Thanksgiving day.
Dinner Party Etiquette: Bringing AND cooking your own food?
Have you even asked? You seem to be making mountains out of molehills.
Dinner Party Etiquette: Bringing AND cooking your own food?
I'd say that as long as he agrees to clean his mess let him make his stuffing! Maybe he can make it the night before even? For many people it's just not thanksgiving without a particular item and having something homemade would be a nice touch. It's Thanksgiving, make this one concession and enjoy your family.
Oldest food-related infomercial?
Very cool! I kinda want a few of these tools now :)
Skinny/Slim/Healthy BMI Chowhounds
Now, I wasn't always slim so I can't thank genetics but for two years I've been in the low carb crowd. Gimme that meat, pour on the sauces, load my plate up with veggies, and perhaps a glass of wine if it's a special occasion (Fridays count!). I don't miss what I call "filler" (rolls, pastas, desserts, etc.) at all. Plus I'm staying slim and feel great!
Please review/critique my plan and logistics
Monday too since they're closed. When are you coming? Looks like Franklin's will be closed Nov.1-10th as well.
Please review/critique my plan and logistics
Agreed, get it on any weekday but Friday.
Hard Hat Report Vol 8
News from the owner of the old World Beat Cafe:
"Subject: WASOTA AFRICAN CUISINE (FORMALY WORLD BEAT CAFE)
Dear Former World Beat Customers,
I want to thank everyone for his or her email messages and phone calls inquiring about my health after my cancer treatment. I am pleased to say that I am in remission, and have been for the last 3 years and doing very well. Many of you have inquired on whether I will re-open World Beat Café again. I miss my customers dearly but unfortunately I do not have the resources to re-open a full restaurant at the present time. However, I am very happy to inform everyone that I have secured a trailer spot at Bouldin Creek Food Court located at 1209 South First Street in Central Austin. I want to try it out but I will need everyone’s support. My new business name is Wasota African Cuisine and my projected start date is October 17, 2011. I will prepare fresh, healthy cuisine with delicious West African flavor and I will be vegan friendly as usual. Please spread the word and Thanks in advance for your support.
Lawrence Osas Eguakun"
I'm curious to see the menu!
Hard Hat Report Vol 8
I'd definitely try again. I got some shockingly rare bits (to others, I loved them) when I went and everyone was very accommodating. I did find the chicken to be dry, but I suppose after a few slices of rare ribeye my scale would be a bit skewed!
BBQ Beef Ribs
Had a groupon to Stubbs that was about to expire so I made sure to hit them up on Monday:Beef Rib special night! The way the waitress responded to my order with "We don't HAVE beef ribs." was like I was trying to order them on a Thursday. I didn't have the guts to ask if they never did have them or they were just out.
No matter, I won't be going back to find out. The pork ribs I got instead were quite tasty but the brisket was heartbreakingly awful.
I've Rendered My Spouse Useless!
Oh dear... this rings too true. In the beginning I think my boyfriend and I loved to cook simple things together and I was happy when he'd make a hamburger helper, grilled cheese, or frozen pizza for us.
Two years, a smaller kitchen, and me going on a low-carb diet later, I fear that I've totally ruined him. He still will make things for himself but hasn't expanded his repertoire and I can't stand to have another cook in our small kitchen that can't do the "kitchen dance".
Thank goodness he does more than his share of the dishes :)
Fake Pumpkin Shortage
I fell for the "shortage" two or so years ago. Needless to say, while there was still plenty of pumpkin on the grocery shelves all season and the year after, I didn't have to buy any of it since I was still working through my stash!
ACL Weekend - help appreciated
Do NOT be tempted by the mighty cone. After 6 years of going to ACL fest I finally gave in to see what all the craze was about. I should have spent my $$ elsewhere.
Olivia's fried chicken was amazing last year. Kinda messy for festival food but worth it so grab some napkins and enjoy! My boyfriend has at least one of the Sloppy Nachos a day from Saltlick. The lonesome dove beef and mushroom skewers were also good. Sneak in some rum to make a dark and stormy with Maine Root's Gingerbrew.
I'm looking forward to Odd Duck this year to see what their minds came up with for mass produced fest food. Lots of newcomers too!
Have a blast!
-----
Odd Duck
1219 S Lamar Blvd, Austin, TX 78704
Eating low carb at chain restos
Many do low carb in part to stay away from gluten and over processed products though so that also may be why acgold brings that up. Yes, an atkins bar may only have 5 "net" carbs, but it is still a candy bar and don't fit in to my plan of wanting to be a better eater.
Eating low carb at chain restos
It certainly can get boring. I appreciate places with interesting burger toppings! I was a vegetarian for a few years back in a very vegetarian friendly city, and I gotta say I love my low-carb options so much more!
Are we 'entitled' to return foods we didn't like to the store?
My Costco has refused to renew the membership for a woman who has around an 80% return rate for the money she has spent. They definitely have to draw the line somewhere!
Are we 'entitled' to return foods we didn't like to the store?
Now that one takes the cake!
Sorry, had to :-)
Are we 'entitled' to return foods we didn't like to the store?
I agree, if I don't personally care for it I will try to find someone who can (thank you break room at work) and make a mental note to not buy it again.
If there is something wrong with the product I will try to return it if it is more than just a couple bucks. Otherwise I don't bother.
Eating low carb at chain restos
Google intermittent fasting. Once you get used to it you're not really hungry during the fasting period, and you eat the same number of calories during your eating period. Lots of studies backing up its benefits.
Too many unopened mussels in restaurants...
One interesting thought: if the kitchen allowed 4/12 of the mussels to be served closed, how many did they not see were open before cooking?
Can I eat these mushrooms that came up in my yard?
Yeah, I wouldn't trust my own observations to help me figure out if they're edible or not. Maybe take them to a local university to get them checked out so you'll know for when they come up again?
Can I eat these mushrooms that came up in my yard?
Until someone more knowledgeable answers, check out this site and see what it comes up with!
http://www.mycokey.com/newMycoKeySite/MycoKeyIdentQuick.html
Wine Storage Question
I'd put it in the fridge. I'm in Texas and even with my AC on 82 I have had a few bottles go bad in under a month.
Tipping Practice Questions- On Tax and on Discounted Meals [moved from Manhattan]
I usually just tip on the Big number so post-tax, though I can understand why some would do pre-tax.
As for not tipping on the pre-discount price, it's people like you who give us coupon users a bad rap. The business decides to discount their food, not the servers discounting their service. They did the same amount of work for you as they did for a walk-in.
Your excuse of them getting more business and tips with a coupon is a very shaky and not necessarily true argument. You got a good deal already, don't be a jerk to your server who had no choice in the matter.
No/Low Carb Meals
Myself and many others don't trust this product and its claims of "digestible carbs". It has been shown to raise glucose blood levels in many people similar to normal pasta.
http://care.diabetesjournals.org/content/34/2/e17.full
Others avoid it because it is still grain based.
What would you do? "hair" in food
I feel the same way. One hair? Could be mine, my dining partner, my dog's (it gets Everywhere!), anyone's. No biggie! Hair of a certain type or multiple hairs? We've got an issue.
In your case, you brought it up to the server and they took it back so I agree, a new plate should be brought out, but no comp needed.
Food Tattoos
During one homemade tex-mex dinner, most likely after a few margaritas, I blurted out "I love queso. Queso is the one thing I could get a tattoo of because I will never stop loving it"
I can't imagine orange/yellow looking great on my skin, but I do dream of a tattoo of one of those mexican style dip bowls filled with queso, tipping just enough for a nice big glob to pour over.
Good luck with your tattoo! I'll also echo the sentiments of others in that the lower half of the foot is a bad place for a tattoo that you want to look good in just a couple of years. Make sure to report back with picks!
Need help with the BYOB Paradox
What about getting one of their wines by the glass for a particularly difficult course? I don't know enough wine to give an answer other than to not limit your options!
Do I need a wine cooler/fridge?
I got one (well, it was a birthday gift) since I live in Texas and the thermostat is at 80 during the day in the summer (higher when we're not here) so the wine goes off quickly. It's just a 12 bottle one so I can have a bottle of a few varietals on hand to go with most foods at any given time. I keep it at the highest setting, 65, just to keep the wine happy and not chilled. Otherwise it would be running all day.
If my house stayed at 75 and I went through wine at the same rate I do now (one bottle might make it 7-8 months) then I wouldn't bother.
