 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
In article >,
Katra > wrote: >In article >, > (Phred) wrote: >> In article >, >> Katra > wrote: [...] >> >hehehehe! I don't even have any tobasco sauce, except for a couple of >> >teensy little (unopened) bottles I got at a hotel I stayed at. >> >> I didn't know that came in any other size. :-) >> (Mine is a 60 ml bottle with about 3/4 used in 15 years!) >> >> > They were sent up by room service. >> >> Good God! What did you order? > >Mexican food... ;-) >Nachos. > >I was there for training on a new Coulter cell counter that our Lab >bought, and Coulter was picking up the tab. We had a certain amount we >were allowed to spend for food per day so I like to take advantage and >do room service when I have the chance! That is the one benefit to going >to those seminars. <lol> > >It's also the only time I ever get to fly..... Those things must be worth a *lot* more than a couple of gross of 4" glass petri dishes! ;-) [ On second thoughts, 4" dishes would now be worth a king's ransom. The local product is now all 100 mm and standard 9 cm filter paper circles just don't quite sit flat in them.] Cheers, Phred. -- LID |
|
|
|||
|
|||
|
Phred wrote:
> (Dan Abel) wrote: >> (Phred) wrote: >> >>> Right next to the Tabasco sauce? ;-) >>> >>> [ You've heard the old joke of course? "They've been married so long >>> they're on their second bottle of Tabasco sauce." ] >> >> I've found that Tabasco sauce loses its flavor (and heat and color) after >> it's been open a couple of years. I generally dump it then, whether it's >> almost empty or half full. Costco only sells the 12 oz bottle, so that's >> what I've been buying lately. If that's not big enough for you: >> http://countrystore.tabasco.com/inde...&more_id =C65 > > I obviously have no idea what Tabasco sauce is mostly used for! > A one gallon jug of the stuff for crissake! Do you drink it hot or > cold? > > Cheers, Phred. Except for the price, I'd love to have that gallon jug just for display purposes. BOB |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
In article >, Katra > wrote:
>In article >, > (Phred) wrote: >> In article >, >> Katra > wrote: >> >In article >, >> > (Phred) wrote: >> >> In article >, >> >> Katra > wrote: >> [...] >> >> >hehehehe! I don't even have any tobasco sauce, except for a couple of >> >> >teensy little (unopened) bottles I got at a hotel I stayed at. >> >> >> >> I didn't know that came in any other size. :-) >> >> (Mine is a 60 ml bottle with about 3/4 used in 15 years!) >> >> >> >> > They were sent up by room service. >> >> >> >> Good God! What did you order? >> > >> >Mexican food... ;-) >> >Nachos. >> > >> >I was there for training on a new Coulter cell counter that our Lab >> >bought, and Coulter was picking up the tab. We had a certain amount we >> >were allowed to spend for food per day so I like to take advantage and >> >do room service when I have the chance! That is the one benefit to going >> >to those seminars. <lol> >> > >> >It's also the only time I ever get to fly..... >> >> Those things must be worth a *lot* more than a couple of gross of 4" >> glass petri dishes! ;-) [ On second thoughts, 4" dishes would now be >> worth a king's ransom. The local product is now all 100 mm and >> standard 9 cm filter paper circles just don't quite sit flat in them.] > ><giggles> Yah... 'bout 150 grand or so! > >Glass petri dishes? Those are now collectible! >Everyone has switched to plastic to reduce >the changes of a sharps contamination if they break! Not *everyone*.  I'm just a tree-hugging greenie at heart, fighting a rear-guard action against the disposable age. The glass 4" dishes I know have been in use for many years. [ Besides which, all the plastic ones I've tried don't do the job properly. 8-) ] Cheers, Phred. -- LID |
|
|
|||
|
|||
|
In article >, Katra > wrote:
>In article >, > (Phred) wrote: >> In article >, >> Katra > wrote: >> >In article >, >> > (Phred) wrote: >> >> In article >, >> >> Katra > wrote: >> [...] >> >> >hehehehe! I don't even have any tobasco sauce, except for a couple of >> >> >teensy little (unopened) bottles I got at a hotel I stayed at. >> >> >> >> I didn't know that came in any other size. :-) >> >> (Mine is a 60 ml bottle with about 3/4 used in 15 years!) >> >> >> >> > They were sent up by room service. >> >> >> >> Good God! What did you order? >> > >> >Mexican food... ;-) >> >Nachos. >> > >> >I was there for training on a new Coulter cell counter that our Lab >> >bought, and Coulter was picking up the tab. We had a certain amount we >> >were allowed to spend for food per day so I like to take advantage and >> >do room service when I have the chance! That is the one benefit to going >> >to those seminars. <lol> >> > >> >It's also the only time I ever get to fly..... >> >> Those things must be worth a *lot* more than a couple of gross of 4" >> glass petri dishes! ;-) [ On second thoughts, 4" dishes would now be >> worth a king's ransom. The local product is now all 100 mm and >> standard 9 cm filter paper circles just don't quite sit flat in them.] > ><giggles> Yah... 'bout 150 grand or so! > >Glass petri dishes? Those are now collectible! >Everyone has switched to plastic to reduce >the changes of a sharps contamination if they break! Not *everyone*. I'm just a tree-hugging greenie at heart, fighting a rear-guard action against the disposable age. The glass 4" dishes I know have been in use for many years. [ Besides which, all the plastic ones I've tried don't do the job properly. 8-) ] Cheers, Phred. -- LID |
|
|
|||
|
|||
|
"Gregory Morrow" > wrote
in nk.net: > > Katra wrote: > >> In article . net>, >> "Gregory Morrow" > >> wrote: >> >> > Katra wrote: >> > >> > > Might be an idea for a thanksgiving veggie for some folks. >> > > Steamed > baby >> > > carrots with butter and cinnamon. :-) >> > >> > >> > Balsamico also partners well with cooked carrots... >> >> Balsamic Vinegar? >> I've got an unopened bottle of that up in the cabinet. :-) > > > Hey reach up there and get it out (but just make sure Sheldon ain't > around when yer a - reachin' up...it ain't melon season but try > telling *him* that ;---)... > > Balsamic vinegar is something I use almost every day...a splash or so > when sauteeing meat gives a nice color and "finish" to the finished > product (chicken and pork especially, hamburgers and > sausage...)...it's good for some vegetables, too. > > When I do up a mess of cottage - type fried potatoes I always use > balsamic vinegar towards the end of the frying process, it gives a > nice piquant taste to the taters and cuts the "grease" taste factor a > bit...and balsamico used when frying or sauteeing gives that nice > browned color to whatever yer cookin' up... > > For everyday I use the cheapo four buck stuff. Of course the sky's > the limit price - wise with balsamico. Every xmas season a chef > friend of mine gifts me with a really nice bottle of balsamico, so > since I used the last of it a few months ago I see now that the season > is again upon us :-) > > -- > Best > Greg I like to sprinkle it on salads too. Gives a nice taste to greens but use sparingly. Michael |
Linear Mode
