Anonymous has left a new comment on your post "take the cake is now open for sunday brunch!":
Here we go again. Decided to whack out about writing a blog regularly???. Why don't you stick to lame posts about your insipid downtown job and fake posts about foods you know nothing about???
豪華賞品 has left a new comment on your post "take the cake":
只今、シャープ32型液晶テレビ、PS3等、
Anonymous has left a new comment on your post "if it wasn't already clear...":
I find most bloggers to be self-absorbed and whiny. You have proven my observation perfectly.
逆¥交際 has left a new comment on your post "take the cake":
今話題の逆¥交際！あなたはもう体験しましたか？
Oh stop your lame whining. Suck it up and get a life.
メアド開運 has left a new comment on your post "take the cake":
メアド開運、あなたの使ってるメアドを診断出来ちゃうサイト！
10 comments:
I'm sorry to hear about the comment problems
That said have you given Bangkok Express (previously Tan Thai) a second chance?
I know your last experience at Tan Thai was not a good one, to put it mildly, but the staff has been replaced entirely, and there is new ownership and lower prices
hahaha, not yet but i promise it is on my list. i have been too busy with my insipid downtown job to eat lunch out much lately.
Liz, I love the fact that the bitchy people complain about you complaining and tell you to get a life when theirs revolves around reading about someone else's life! I swear the morons and misfits thrive on the annonymity. They're just a bunch of whiners and cowards - but at least you can laugh about them. And as for your "insipid" job...that's a whole other story. Mary Mac
Anonymous people can suck it.
xoxoxox
Shannanjavascript:void(0)
OMG - we have the same anonymous! someone said i was talking about my lame insipid downtown job too!!!!!
Well that makes me feel better. I really respect your blog - so if they're f'ing with you - maybe I'll take it as a compliment that they f with me too!
Liz- I think you should only accept anonymous comments and then start a new blog all about those comments.
I like how it looks like you are responding to each bitchy anonymous comment in Japanese.
nice post....................................................................................................
Jeff Ruby’s Steakhouse Macaroni & Cheese
1 small onion, diced and carmelized
1 teaspoon garlic (add carmelized onion just before finished)
½ lb. Pecarino cheese
1 lb. Fontina cheese
1 lb. Asiago cheese
1 lb. English Cheddar cheese
¼ lb. Parmesan cheese
½ lb. Provolone cheese
1-1/2 gallons milk
½ lb. butter
½ lb. flour
Salt & Pepper to taste
Yellow cheddar cheese (on top of finished macaroni)
Pasta of choice
Cooking instructions:
In large thick bottom saucepan, melt butter slowly and add flour until fully incorporated –
forming a pale roux (thickening)
Bring milk to boil in separate saucepan. Slowly add roux (allow roux to cool a little before
adding to milk).
Once fully incorporated, reduce to a simmer allowing flour to cook out. Once flour is fully
cooked in and the sauce begins to thicken, fold in cheese and onion mixture. Stir cheese in well
and adjust salt and pepper seasoning to taste.
Serves 10-12
JEFF RUBY'S
JIMMY G'S MACDADDY & CHEESE
1/4 Jumbo Yellow Onion - Julienne - caramelize in 1/4oz. butter - puree - set aside
3 1/4 cups Whole milk - scalded - set aside
4 Tablespoons butter
2 oz. White Flour
Melt butter in large saucepan until foamy, add flour and whisk until smooth, cook 2 minutes. Slowly whisk in scalded milk and stir until smooth, add:
1 cup Heavy cream, bring slowly to boil, reduce heat and simmer, stirring to avoid scorching, cook at least 10 minutes. Season with:
To Taste Kosher Salt
To Taste Ground White Pepper
1/16 tsp. Freshly Grated Nutmeg
1/2 tsp. Dry English Mustard
To Taste Cayenne Pepper - light handed
1/4 tsp. Crystal Hot Sauce
Juice of 1/8 of a lemon
Add:
Reserved Caramelized Onion, stir
Add (Grated & Mixed):
1/4 pound (4 oz). Danish Fontina
1/4 pound + 2 oz Provolone
1/8 pound (2 oz) Gruyere
1/4 pound (4 oz) Asiago
1/8 pound (2 oz) Parmesan
Whisk until cheeses are completely melted and sauce is smooth. Do not over heat/cook. Set aside, to cool slightly.
3/4 pound dry weight Macaroni (of choice) cooked al dente in salted boiling water, drain but do not rinse. Combine warm sauce with warm pasta. TASTE! Adjust seasoning as needed.
CHEESE TOPPING FOR MACDADDY & CHEESE
4 oz. Sharp cheddar - fine shred (string)
1.5 oz. Asiago - fine shred (string)
1 oz. Panko bread crumbs
Combine above and lightly rub between hands to break down slightly.
Lightly rub casserole dish with soft butter. Scoop macaroni mixture into casserole dish, do not push or pack. Evenly pour 1/2 oz. of heavy cream around inside edge of dish.
Place cheese topping mixture on top of macaroni mixture
Place in 425 degree F oven until golden brown.
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