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Posts by Pete

Is Aramark trying to buy out your contract or has the facility put the business out to bid.  Those are 2 very different scenarios.
I'd love to see that.  Wish I could afford it!!!!
 We haven't been there yet, but plan on making it one of these days, probably in a few years when our daughter is just a bit older.  That doesn't stop us from seeing a lot of what's going on as the planes often fly over Fond du Lac and use the Fond du Lac airport.  In fact, the Fondy airport, for most of the year does not have a manned tower, but during EAA they do and for a brief period of time becomes one of the busiest public airports in the US, in terms of take offs...
@Skyler that is awesome.  Where are you at nowadays.  I've only been here, in Fond du Lac for about 12 years so I'm still a newbie to Wisconsin.
Phatch, I agree that would be way to floral for my taste.  I am okay with lavendar alone, if used sparingly.  Too many times I've had it where it just overpowers everything less, but in moderation, and paired with something with a bit of tartness to it, it can be good..
For thin steaks it doesn't really matter, and in fact it might be best to keep them refrigerated until the last minute to try and keep the centers from overcooking, but for thicker steaks that are to be cooked rare or MR, I always let them come up to room temp before searing them over high, and personally I always prefer steaks cooked on a grill as opposed to in a pan, although I'm not one to ever turn down a well cooked (I almost said well done) steak!!!
If I am making a large batch of croutons I usually bake them but if I am just making a small amount then I "fry" them in a saute pan over medium low heat.  I like the flavor better that way, but not really conducive to large scale production of croutons.
As said before, you can try bulking up the celery or adding some fennel, but that will change the taste of the stew dramatically.  You could also try herbs such as rosemary or sage, but it's hard to replace the flavor that onion provides to dishes without seriously changing the flavor profile.
Too funny!!!!
If you can't get your hands on shallots I would use onions, but probably about half the amount as shallots a milder and more subtle than onions, but I wouldn't omit them altogether.  I would dice them up very small and do a long, slow sweat on them.  That will start them breaking down and by the time the stew is completed they should be mostly dissolved, at least to the point where you don't notice them.
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