Posts by oldschool1982

Shroom, Hope it's not too late to chime in. There's an Italian type of relish/ragout that uses eggplant. My Grandmother (Dad's side) made it by the jar full when the garden was harvested. It's name is difficult for me to spell but...

The DW grew up in a family of 8. I get stories (especially when we get the eye role from the DD) of all could pick one food they didn't like. The rest of the time they had to eat what was served.....regardless. I grew up with one...

Mary, Sounds like the tarp made everything work out. Shame you had to use it. Been there done that but we have an umbrella. Our stuff went off without a hitch too. Waayy too much food but it was planned that way. Figured since we were...

Tomorrow, as everyone knows, here in the States we celebrate our Independence Day. Understanding this is an international forum, it would still be nice to hear from fellow Americans (here and abroad) on what you are planning for the...

When servers would "shop" the window or pass for food for their tables and take it out of sequence on other tables. Happened only when we had no one on the server side of the window since I was stuck running a station on the...

Given all of the shows we have seen lately regarding cooking, competitions and big name involvement....... Entertainment seems to be the driving force. Editing and scripting and a few other things have been mentioned and discussed as...

Magic Pan Restaurants had a similar item on the kids menu. It was a hotdog, split in half lengthwise, stuffed with a piece of cheese (American, cut from the block, not pre sliced....), wrapped in a crepe and then deepfried. Dang they...

I should add, after seing Chris's post, that I use those FoodSaver cannisters or a mason jar with a food saver lid for things like rice, lentils, peas, and some beans........ Not that I would dispute advice given by ssomeone that has as...

Mike, I store it in our pantry. It's a bit cooler than a cabinet on the wall but I've never found the need to refrigerate it. Actually I have a bag that's about a year and a half old and it still cooks up just the same every time. I've...

IMHPO, serving previously frozen meats as tartare is probably not a good idea. It's been discussed that freezing will only slow bacteria growth and this is absolutely true. Unfortunately, once you grind the meat, I would think that...