Hot Fudge Gastronomist

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Re: Hot Fudge Gastronomist

Postby middle aged female » Fri Dec 13, 2013 10:25 am

Amadeus wrote:
thunderstruck wrote:You remember correctly. They went for a new look that included garish primary colors in the dining room and TVs. That flopped but they'd chased off all the traditional customers by then.


The addition of a tv in a restaurant's dining room should be a capital offense. Maybe one hanging behind the carry-out bar, but even then, is it so difficult to shoot the shit with somebody for the 10 minutes you're waiting for your order?

With today's cellphones, who watches them anyway?
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Re: Hot Fudge Gastronomist

Postby Roquefort Robert » Fri Dec 13, 2013 3:12 pm

middle aged female wrote:
Amadeus wrote:
thunderstruck wrote:You remember correctly. They went for a new look that included garish primary colors in the dining room and TVs. That flopped but they'd chased off all the traditional customers by then.


The addition of a tv in a restaurant's dining room should be a capital offense. Maybe one hanging behind the carry-out bar, but even then, is it so difficult to shoot the shit with somebody for the 10 minutes you're waiting for your order?

With today's cellphones, who watches them anyway?


I hate people so much, I think I would rather watch the TV.
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Re: Hot Fudge Gastronomist

Postby middle aged female » Fri Dec 13, 2013 4:28 pm

Roquefort Robert wrote:
middle aged female wrote:
Amadeus wrote:
thunderstruck wrote:You remember correctly. They went for a new look that included garish primary colors in the dining room and TVs. That flopped but they'd chased off all the traditional customers by then.


The addition of a tv in a restaurant's dining room should be a capital offense. Maybe one hanging behind the carry-out bar, but even then, is it so difficult to shoot the shit with somebody for the 10 minutes you're waiting for your order?

With today's cellphones, who watches them anyway?


I hate people so much, I think I would rather watch the TV.

I just meant you can watch on the cell not, god forbid, speak to actual people.
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Re: Hot Fudge Gastronomist

Postby MICHIGAN » Sat Dec 14, 2013 6:45 am

middle aged female wrote:
Roquefort Robert wrote:
middle aged female wrote:
Amadeus wrote:
thunderstruck wrote:You remember correctly. They went for a new look that included garish primary colors in the dining room and TVs. That flopped but they'd chased off all the traditional customers by then.


The addition of a tv in a restaurant's dining room should be a capital offense. Maybe one hanging behind the carry-out bar, but even then, is it so difficult to shoot the shit with somebody for the 10 minutes you're waiting for your order?

With today's cellphones, who watches them anyway?


I hate people so much, I think I would rather watch the TV.

I just meant you can watch on the cell not, god forbid, speak to actual people.


I'm sorry I was texting, did I miss something?
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Re: Hot Fudge Gastronomist

Postby D-Day » Sat Dec 14, 2013 2:16 pm

Sterile Whites 48313 wrote:We had a chili cook off at work today. What the fuck is with these kids???? It's CHILI! Beans and meat with some onions or jalapeno (unless it's Texas chili)....some asshole made TOFU Chili...and most of them were "vegetarian" chili. I sampled three, and have been spray painting porcelain since six o'clock! FML! I wish I was back at the Tech Center.


If you have to put what "type" of chili you have made in the title....that ain't chili and vegeterian chili exists in the same world as the long tailed hamster
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Re: Hot Fudge Gastronomist

Postby guest » Sat Dec 14, 2013 5:51 pm

You know what y'all are? Chili Nazis. There, I said it. Chili Nazis.
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Re: Hot Fudge Gastronomist

Postby frank - up in grand blanc » Sun Dec 15, 2013 10:27 am

Through experience I can assert with confidence that most vegetarian food blows. Congealed bean curd isn't food in the sense that a modern person approaches the matter. To my thinking it's like sparrows, which is to say both edible and in the technical sense nourishing, but neither is palatable. The end.

But as a health experiment and of course the annual fun train of Lent I have and still go meat-free on an occasional basis. Never again will tofu touch my lips or pollute my meals, and it needn't because the experimental kitchens of Fuigb Industries do not rest in the quest for meat-free menu options which one actually would like to eat. My solution for vegetarian chili relies upon a combination of dried beans found at Kroger, canned tomatoes, a combination of fresh peppers, and a secret mix of seasonings. The product doesn't look like vegetable soup, and it has the taste and texture of a "real" heated up chilli. Affirmation of the end-product is my normally-skeptical wife and kids lining up to eat it. It's damn good stuff, with the only downside being that it is such a huge pain to put it together vs traditional beef-based option .
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Re: Hot Fudge Gastronomist

Postby Andy » Mon Feb 24, 2014 3:18 pm

I'm intrigued and horrified.

Image

Egg McMuffin, meet the Waffle Taco.

Taco Bell is readying for the launch of its national breakfast menu on March 27, with items such as the A.M. Crunchwrap designed to appeal to its fan base of younger men. And the chain says breakfast will be available until 11 a.m. — a half hour longer than McDonald’s offers its Egg McMuffins.

“We can turn the breakfast conversation into a two horse race,” Taco Bell president Brian Niccol said in an interview, noting that Taco Bell intends to be a “strong No. 2” after McDonald’s.

McDonald’s has long been the fast-food leader in the mornings, with its popular Sausage Biscuits, Hotcakes and other items pulling in roughly 20 percent of the company’s U.S. sales. But the chain has been facing stiffer competition in recent years, with competitors such as Starbucks and Subway rolling out breakfast sandwiches as well.

It’s not clear how Taco Bell’s entry into breakfast will alter the fast-food landscape. Last year, an executive with Taco Bell’s parent company Yum Brands said that breakfast accounted for about 4 percent of sales in locations where it was tested. But that was before the chain put its full marketing might behind the menu, he noted.

McDonald’s, which has more than 14,000 U.S. locations, has also said it plans to step up its marketing of breakfast this year as it faces intensifying competition. The president of McDonald’s USA, Jeff Stratton, also told the Associated Press that the chain is in the early stages of looking at whether it can extend its breakfast hours.

Stratton noted that cutting off breakfast on the weekends at 10:30 a.m. “doesn’t go very well” with people in their 20s and 30s in particular. Still, figuring out how to serve both breakfast and lunch poses an operational challenge given the limited kitchen space in restaurants.

In the meantime, Kevin Newell, U.S. brand and strategy officer for McDonald’s, seemed unfazed in an interview late last week by Taco Bell’s plans to start serving breakfast.

“I think they’re going to find that going into the breakfast business is not like what they’re accustomed to, in terms of marketing,” Newell said.

The addition of breakfast is a major undertaking that requires training existing workers, hiring more staff to cover morning shifts and buying new equipment. Taco Bell, for instance, is bringing in new equipment to its nearly 6,000 U.S. locations to start serving coffee for the first time.

To keep operations simple at the start, Niccol said the chain will start with drip coffee before expanding to specialty coffees such as lattes.

The items on Taco Bell’s breakfast menu include:

— A.M. Crunchwrap — scrambled eggs, a hash brown, cheese and bacon, sausage or steak in a flour tortilla.

— Waffle Taco — a waffle wrapped around a sausage patty or bacon, with scrambled eggs and cheese, served with a side of syrup.

— Bacon and Egg Burrito — Bacon, scrambled eggs and cheese wrapped in a flour tortilla



From The Detroit News: http://www.detroitnews.com/article/2014 ... z2uGiK3Psg
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Re: Hot Fudge Gastronomist

Postby middle aged female » Mon Feb 24, 2014 3:24 pm

Andy wrote:I'm intrigued and horrified.

Image

Egg McMuffin, meet the Waffle Taco.

Taco Bell is readying for the launch of its national breakfast menu on March 27, with items such as the A.M. Crunchwrap designed to appeal to its fan base of younger men. And the chain says breakfast will be available until 11 a.m. — a half hour longer than McDonald’s offers its Egg McMuffins.

“We can turn the breakfast conversation into a two horse race,” Taco Bell president Brian Niccol said in an interview, noting that Taco Bell intends to be a “strong No. 2” after McDonald’s.

McDonald’s has long been the fast-food leader in the mornings, with its popular Sausage Biscuits, Hotcakes and other items pulling in roughly 20 percent of the company’s U.S. sales. But the chain has been facing stiffer competition in recent years, with competitors such as Starbucks and Subway rolling out breakfast sandwiches as well.

It’s not clear how Taco Bell’s entry into breakfast will alter the fast-food landscape. Last year, an executive with Taco Bell’s parent company Yum Brands said that breakfast accounted for about 4 percent of sales in locations where it was tested. But that was before the chain put its full marketing might behind the menu, he noted.

McDonald’s, which has more than 14,000 U.S. locations, has also said it plans to step up its marketing of breakfast this year as it faces intensifying competition. The president of McDonald’s USA, Jeff Stratton, also told the Associated Press that the chain is in the early stages of looking at whether it can extend its breakfast hours.

Stratton noted that cutting off breakfast on the weekends at 10:30 a.m. “doesn’t go very well” with people in their 20s and 30s in particular. Still, figuring out how to serve both breakfast and lunch poses an operational challenge given the limited kitchen space in restaurants.

In the meantime, Kevin Newell, U.S. brand and strategy officer for McDonald’s, seemed unfazed in an interview late last week by Taco Bell’s plans to start serving breakfast.

“I think they’re going to find that going into the breakfast business is not like what they’re accustomed to, in terms of marketing,” Newell said.

The addition of breakfast is a major undertaking that requires training existing workers, hiring more staff to cover morning shifts and buying new equipment. Taco Bell, for instance, is bringing in new equipment to its nearly 6,000 U.S. locations to start serving coffee for the first time.

To keep operations simple at the start, Niccol said the chain will start with drip coffee before expanding to specialty coffees such as lattes.

The items on Taco Bell’s breakfast menu include:

— A.M. Crunchwrap — scrambled eggs, a hash brown, cheese and bacon, sausage or steak in a flour tortilla.

— Waffle Taco — a waffle wrapped around a sausage patty or bacon, with scrambled eggs and cheese, served with a side of syrup.

— Bacon and Egg Burrito — Bacon, scrambled eggs and cheese wrapped in a flour tortilla



From The Detroit News: http://www.detroitnews.com/article/2014 ... z2uGiK3Psg

I could deal with the burrito and the Crunchwrap. I also read that they're going to have Cinnabons.
What would decide it for me is
a) how good is the coffee
b) do they have fresh brewed iced tea

If the coffee sucks and they keep that god awful raspberry Lipton tea they have now, I'll continue to get my morning libation at Mickey's
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Re: Hot Fudge Gastronomist

Postby middle aged female » Sun Mar 09, 2014 5:08 pm

Roast prime rib of beef; Yorkshire Pudding; horseradish sauce; roast asparagus and mashed potatoes.
Good old fashioned Sunday dinner.
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Re: Hot Fudge Gastronomist

Postby Sterile Whites 48313 » Sun Mar 09, 2014 8:29 pm

middle aged female wrote:Roast prime rib of beef; Yorkshire Pudding; horseradish sauce; roast asparagus and mashed potatoes.
Good old fashioned Sunday dinner.


Always wanted to try Yorkshire Pudding after seeing it made and realizing it wasn't "pudding" as I knew it. Thank you Gordon Ramsey.
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Re: Hot Fudge Gastronomist

Postby middle aged female » Sun Mar 09, 2014 8:42 pm

Sterile Whites 48313 wrote:
middle aged female wrote:Roast prime rib of beef; Yorkshire Pudding; horseradish sauce; roast asparagus and mashed potatoes.
Good old fashioned Sunday dinner.


Always wanted to try Yorkshire Pudding after seeing it made and realizing it wasn't "pudding" as I knew it. Thank you Gordon Ramsey.

It's really pretty easy to make. You just have to get a cut of beef that's going to give you drippings while it cooks. Other than that, it's basically a popover recipe and instead of shortening you use the drippings. I make mine in a square pan but you can do it in popover tins.
It's
One cup of flour
one cup of milk
two eggs (room temp is best)
1/2 tsp salt

Mix with wire whisk until blended.

If you want to make a single panful, take a 9" square baker and, after the roast is done cooking and it's resting on the counter, add 1/4 cup of the drippings to the square pan and put it in the oven that is now turned up to 450°. Whisk up the batter until it's just blended and pour it into the drippings in the hot pan in the oven. Close the door and let it cook 20-25 minutes until very puffy and browned on top. It will loose a lot of it's "poof" when you take it out of the oven. DO NOT stir the batter into the pan. Just pour it into the drippings.
Serve immediately with beef.

If you want individual servings, get those large muffin tins and follow the same instructions except put a tablespoon of drippings in each muffin cup and divvy up the batter accordingly

If your roast is a little short on drippings, add some shortening to make up the difference to 1/4 cup. I've even added a little beef broth powder to it for oomph. Didn't need to today.
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Re: Hot Fudge Gastronomist

Postby Sterile Whites 48313 » Sun Mar 09, 2014 8:45 pm

middle aged female wrote:
Sterile Whites 48313 wrote:
middle aged female wrote:Roast prime rib of beef; Yorkshire Pudding; horseradish sauce; roast asparagus and mashed potatoes.
Good old fashioned Sunday dinner.


Always wanted to try Yorkshire Pudding after seeing it made and realizing it wasn't "pudding" as I knew it. Thank you Gordon Ramsey.

It's really pretty easy to make. You just have to get a cut of beef that's going to give you drippings while it cooks. Other than that, it's basically a popover recipe and instead of shortening you use the drippings. I make mine in a square pan but you can do it in popover tins.
It's
One cup of flour
one cup of milk
two eggs (room temp is best)
1/2 tsp salt

Mix with wire whisk until blended.

If you want to make a single panful, take a 9" square baker and, after the roast is done cooking and it's resting on the counter, add 1/4 cup of the drippings to the square pan and put it in the oven that is now turned up to 450°. Whisk up the batter until it's just blended and pour it into the drippings in the hot pan in the oven. Close the door and let it cook 20-25 minutes until very puffy and browned on top. It will loose a lot of it's "poof" when you take it out of the oven. DO NOT stir the batter into the pan. Just pour it into the drippings.
Serve immediately with beef.

If you want individual servings, get those large muffin tins and follow the same instructions except put a tablespoon of drippings in each muffin cup and divvy up the batter accordingly

If your roast is a little short on drippings, add some shortening to make up the difference to 1/4 cup. I've even added a little beef broth powder to it for oomph. Didn't need to today.


Awesome, you'll have to invite me over one Sunday.
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Re: Hot Fudge Gastronomist

Postby RoryKasel » Mon Mar 10, 2014 6:12 pm

Sterile Whites 48313 wrote:
middle aged female wrote:Roast prime rib of beef; Yorkshire Pudding; horseradish sauce; roast asparagus and mashed potatoes.
Good old fashioned Sunday dinner.


Always wanted to try Yorkshire Pudding after seeing it made and realizing it wasn't "pudding" as I knew it. Thank you Gordon Ramsey.


That's not the only British pudding that threw me for a loop.

Image
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Re: Hot Fudge Gastronomist

Postby middle aged female » Mon Mar 10, 2014 8:21 pm

RoryKasel wrote:
Sterile Whites 48313 wrote:
middle aged female wrote:Roast prime rib of beef; Yorkshire Pudding; horseradish sauce; roast asparagus and mashed potatoes.
Good old fashioned Sunday dinner.


Always wanted to try Yorkshire Pudding after seeing it made and realizing it wasn't "pudding" as I knew it. Thank you Gordon Ramsey.


That's not the only British pudding that threw me for a loop.

Image

Goes well with Bangers and Mash
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