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Posts by Pete

All the ideas that have been presented sound good, but I also would consider a very tried and true combination-melt some butter and add the dill and freshly minced garlic.  Season your fish liberally with salt and pepper, brush with the flavored butter and grill.  Continue to brush the fish with the butter as it grills and then serve with a drizzle of the butter over top.  It may seem rather pedestrian, but you can't go wrong with that combination.
Lucci, what style of chili are you looking for; more traditional like Mary's, something thick made with beans, or the type of chili popular in the upper Midwest, that's more like a soup?   As Mary said, there are numerous threads here on Chili and at least a couple of recipes on the main site.  Take a look at those and if you don't see what you are looking for, let us know and we'd be happy to help...with a little more direction of what you are looking for.
I have to completely disagree with that.  I have cooked and peeled 1000's of eggs in my career.  I cook them the same every time-start in cold water, bring them up to a simmer, cook 13-14 minutes then shock to chill.  The vast majority of the time peeling doesn't present a problem, but occasionally we get a case that is an issue.  Now, at home, I used to have the opportunity to buy eggs from a friend and these things were super fresh.  They always were a pain the butt to...
There's no doubt that a couple of them are jokes, but there are a couple that make me worry about people in this country!!!!
If I were to cook it, I would probably try butter poaching it, but I can't say that I've ever had it cooked.  Although I add it to salads and cole slaw my favorite way to eat it is the way I was taught when first introduced to it; just a sprinkling of salt and cayenne and a spritz of fresh lime juice on slices of raw jicama.
Really, Food Network.  A recipe for hot dogs?!  At least the comments were amusing!!
There are a few ways to deal with this issue. 1. You could just accept it as one of those things that tick you off, but if it is creating a steady stream of revenue then you deal.  2. Start taking credit cards when making reservations and charge for the no-shows.  I know you say its not done where you come from, but go ahead, set the trend.  3. Stop accepting reservations, period.  Run a walk-in only business.  4. Set a limit on how large a group you will accept the...
Even Iceberg has jumped dramatically.  In two weeks I've seen it go from $24 a case to $56 a case.
 That's kind of a loaded question that can only be answered with a whole lot of "it depends."  It depends on the trend.  It depends on where in the Midwest you are talking about.  It depends on whether you are talking about rural or urban Midwest. It depends on whether it is a liberal or conservative town or city.  It even depends on the size of the city.  But, in general, today, if it hasn't hit the Midwest in 10 years, it probably won't.  A few decades ago, that wasn't...
In years past, I've had some awesome Sysco reps.  Guys just like you described above.   Guys, I built relationships with, and would actually have a drink with after work occasionally. But, I haven't seen that kind of service out of any sales rep in years, Sysco or otherwise, at least from the Big Boys.  I'm not saying that those kind of sales reps don't exist anymore, but they certainly are becoming much more of the exception rather than the norm, unfortunately.
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