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...and so the holiday fun begins...

post #1 of 22
Thread Starter 
The conversation was short and to the point:

Me: "Hey, houseguest, have you seen the knives I left on the counter last night? (The 10" chef, 8" chef, 8" santoku)"
HG: "Yeah- I couldn't sleep last night so I tried to clean up and ran them through the dishwasher for you. They barely fit so I had to wedge them in there among the plates."
Me: :eek: :mad: :eek: :mad:

So the question is, what's the best way to rescue a blade that has been quite battered? There are 10-12 visible nicks in the edges, and a run through the sharpener had no visible effect.
post #2 of 22
Best thing I would recomend is to take them to a knife store and have them regrind the edges so the nicks disspear. Shouldn't be too expensive. Do a little research and find out who in your area does the best job.

Good luck...sorry about your knives.
post #3 of 22
After you do that, send the bill to your houseguest with a small explanation on WHY they don't go in the dish machine. Or better yet, thank them for the new sharper, albeit smaller, blade they helped contribute to. Perhaps they won't understand the sarcasm, but I know I'd enjoy telling them so.

Remember - houseguests are like kids. They don't know what they don't know.

Ciao,
Order In/Food Out ~ It's NOT magic.
- * - * - * - * -
"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa
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Order In/Food Out ~ It's NOT magic.
- * - * - * - * -
"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa
Reply
post #4 of 22
Thread Starter 
Well, it'd be easy that way, but probably not "sharper". Three brand spanking new knives it was.

This is the same guest that, a few years ago, put opened cans of soup and broth back in the (non-refrigerated) cabinet, since he "hadn't eaten them all and didn't want to waste it; so he should put them back where he got them." Gotta bless them for trying.:rolleyes:

The real punchline was when he decided to "clean up" again, and emptied half a bottle or so of cheap vodka into several 8 oz. water bottles "rescued" from the trash, and put them back in the fridge! THAT was quite a surprise on the next day's trip when my mom went to take her pills. :eek:

Guess I shoulda known better than to leave him alone in the lower floor of the house.
post #5 of 22
Without at least tying him up... ;)

I've had similar "help", and can completely empathise...
I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
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I might be suffering from CDO.
It is just like OCD, except the letters are in alphabetical order.
Just as they should be...
Reply
post #6 of 22
Was this person dropped on their head as a child? Or do they just truly not think when it comes to their daily lives?
post #7 of 22
Thread Starter 
I'll go with "not think." It's rather like having an extra 12-year-old around the house.
post #8 of 22
Those sorts of lapses in judgment always make me smile. I kind of feel bad for him though being that out of it all the time.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
Reply
post #9 of 22
Blue-
Sympathies on your knives- you know that old cliche' about locking up the good silverware before the guests leave?? guess you have to lock up your knives. I nearly had the same problem- as my father things he's being helpful by jumping in on doing the dishes. Knowing what could happen, I headed it off- as he was up to his elbow in dishwater, I picked up my chef's knife and my good skillet and showed them to him and told him "these DO NOT go in the dishwasher", I set them aside and then washed them myself as soon as I could get to the sink. The upside is that I hardly left the kitchen all day, so I had my eye on everything. Amazing what guests can do to your house huh? Hope everyone had a wonderful Christmas!!
Oh, by the way- What did everyone cook? your menu.....
Bon Vive' !
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Bon Vive' !
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post #10 of 22
Tuscany Roasted Standing Rib Roast (with accompany duo of horseradish sour cream and/or a red wine/au jus reduction sauce)
Horseradish Mash
Asparagus (butter, salt, pepper...nice and simple)
Cucumber and Onion Salad
post #11 of 22

xmas dinner

Started with broiled garlic shrimp cocktail, panko coated risotto balls with peas and red bell pepper with a slightly spicy tomato sauce, and mini bacon leak quiches.

For salad, we had escarole salad with dijon citrus vinagrette with bleu cheese, toasted pecans, apple, and port soaked dried cranberries.

And for the main event, classic beef wellington with duxelles and foie gras, roasted garlic mashed potatoes with celeriac, and a carrot and zuccini tournee.

It was funny watching some of the picky guests cleaning the pecans, celery root, and cranberries out of the salad!
post #12 of 22
We had a simple meal of eel, yellowtail, rice, and yu choy. :)
post #13 of 22
Christmas eve I braised beef roast in red wine and did a reduction with shallots, garlic and clove for sauce. I made twice baked potatoes and served a salad with a strawberry chardonnay vinaigrette. Nothing fancy.

On Christmas day I went low-tech with what I call a "Denver Strata" (includes green pepper, chopped ham steak and onion) for breakfast and then we ate frozen pizza for dinner. I know, I know.

I guess I am fortunate enough (or unfortunate enough) to not have a dish-washer. Well I have a dish washer, his name is Mike and he looks an awful lot like me. LOL I also won't let anyone else do the dishes because, in my opinion, they are never clean enough when I don't do them. Call it my own hang up.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
Reply
post #14 of 22
For Christmas Eve, I did an American Regional menu for 8:

Appetizer

Louisiana Beauregard Gnocchi
(Sweet Potato Gnocchi in Sage, Amaretti, Brown Butter Sauce)

Salad

Sebastopol Salad
(Mixed Greens, Gravensteins, Maple Candied Pecans, Blue Cheese in Balsamic Vinaigrette)

Main Course

Potrero Hill Short Ribs
(Anchor Porter Braised Short Ribs under a Maple-Rosemary Glaze)

served with
Philadelphia Roasted Golden Beets
Deep South Buttermilk Mashed Potatoes flecked with Parsley
Pine Nut and Sebastopol Chevre Stuffed Tomatoes

Dessert

Grandma Lydia’s Baked Alaska
(Brownie base covered with Strawberry Ice Cream and Meringue)
post #15 of 22

christmas dinner

Spinach and ricotta ravioli (these were bought, i made the sauce)
rib roast with black and pink pepper and coriander seeds
roast regular and sweet potatoes
a savory pumpkin pie with sauteed onions, raisins, thyme and an olive oil crust
slow-cooked stewed belgian endive and red radicchio in butter and lemon juice
fresh string bean and mushroom pudding with bechamel and parmigiano
mixed salad

english christmas cake
selected cookies, all home made

was a nice meal, for ten people, two of whom were vegetarians (thus the many side dishes)

before that i had had a big christmas party, about fifty people with the following menu (ok, just showing off now)- everything rigorously home made, except the puff pastry crust of the brie

Dips – served with raw vegetables
Blue Cheese
Herb
Tomato Pesto

Pate’ with Crackers

Brie in Crust with Onion and Cranberry

Mulled Wine

Polenta Impasticciata

Spinach and Celeriac Gratin
Fennel and Potato Gratin
Pumpkin turnovers
Chard Turnovers
Beet and Green Bean Salad
Cole Slaw
Endives and Radicchio

Turkey with Stuffing and Gravy
Cranberry Sauce
little whole wheat dinner rolls with sesame and poppyseeds

Desserts

White Chocolate and Raspberry Cookies
Lemon cookies
Chocolate Crackles
Brownies
Pecan Bars
Pinwheels
Decorated Spice Cookies
Pistachio Cookies
Nut Meringues
Chocolate Stars
Raspberry Hearts

Christmas Cake
White Yule Log
Black Yule Log
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #16 of 22
Geez I forgot to post mine...British Christmas

Cranberry and apple salad
Roast turkey w/ sausage, cranberry and chestnut stuffing
roasted potatoes w/ gravy
sauteed brussel sprouts w/ shallots and mushrooms
roasted acorn squash and sweet potatoes
rolls (these were store bought)

Christmas pudding (1st time I ever made myself) w/ sauce
pumpkin pie

Siduri- you outdid yourself- see folks, when I said once before we should go to Siduri's house for Christmas- I guess I was right.....lol next year??
Bon Vive' !
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Bon Vive' !
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post #17 of 22
Siduri..... WOW. Lucky guests!

Jayme, yours sounds delectable. What goes into your Christmas pud'? I'm a lover of those sticky fruit cakes (even with the neon-green and red fruit) but I think yours would be more sophisticated.
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post #18 of 22
thanks jayme and mezzaluna. if you happen to be in rome... i'm basically a show-off in the kitchen, chopped onions flying around, flour on my nose and all over the floor, and piles of pots in the sink. Must be fun to cook with an assistant - anyone is invited who will clean up as i go along!
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #19 of 22
Siduri- If we could watch the onions fly and get to sample the results....I think we'd all volunteer to do your dishes!! I need to make it to Italy someday, I have a customer that has promised me a ride down the Grand Canal- I guess I have some traveling to do..... someday.... (snif.. but not today :( )

Anyhow Mez... this was my first experience with homemade pudding... I was a bit fearful of the long steaming process (5 hours), but it went well. Esp. since I could not find the proper type tin to cook it in (I used a star shaped cake pan) I will order one from England for next year..... the pudding uses breadcrumbs, flour, vegetable shortening, sugar and eggs - and raisins/sultanas- golden and black, currents, diced apples, lemon and orange rind, chopped almonds, and the candied fruit peel- but since I'm not a big fan of the candied peel, I used mixed chopped dried fruit instead (apricot, raisin, apple, mango). I turned out very rich and full of fruit. I made a rich brown sugar sauce to go over it- yum! Definately will make again next Christmas!
Bon Vive' !
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Bon Vive' !
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post #20 of 22
Wow!!! you amaze me!!
post #21 of 22
Jayme, it sounds really delicious. I know it's not that difficult to find a pudding basin her in the States. I think I've seen them at either Williams Sonoma or Sur la Table.

Just reading about that sauce pushed my glucose meter reading up! :D
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post #22 of 22
Mezz-
I haven't tried Williams-Sonoma yet- good idea. I try to avoid that store- it's a bit out of my budget but yet has too many "toys"! I figured all else fails, there's always eBay...you can find anything on eBay...LOL
The Chrismas pudding is definately something you eat in small quantities- too rich!
Bon Vive' !
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Bon Vive' !
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