I usually spend my nights on the other side of the table, not only asking the questions and making the demands but also judging and, I concede, taking caustic little mental notes. And it's been 20 years since I walked in a waiter's shoes, something I did for only six months.

But last week I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us. My ally was Chris Schlesinger, a well-known cook and author who owns the East Coast Grill, in Cambridge, Mass., and has no business interests in New York. So that my presence in the restaurant wouldn't become public knowledge, he introduced me to his staff as a freelance writer named Gavin doing a behind-the-scenes article to be placed in a major publication.

In some ways this restaurant, which opened in 1985 and specializes in fresh seafood and barbecue, was an easy assignment. Its service ethic is casual, so I didn't have to sweat many niceties. Its food is terrific, so diners don't complain all that much.

But its pace can be frenetic, and servers have little room to maneuver among 100 or so tightly spaced seats.

From Monday through Saturday, I worked the dinner shift, showing up by 3:30 and usually staying past 11. I took care of just a few diners at first and many more as the week progressed.

And I learned that for servers in a restaurant as busy as the East Coast Grill, waiting tables isn't a job. It's a back-straining, brain-addling, sanity-rattling siege.

Technorati Tags : Waiter, New+York+Times, food, dining

Kosher, otherwise known as "Kashrut," refers to the Jewish laws that dictate which foods can be eaten, and how those foods must be prepared. Most of these rules are laid out in the Torah, as well as the Books of Leviticus and Deuteronomy. Many came about for health and sanitary reasons.

As Judaism 101 points out, a rabbi does not "bless" food in order to make it kosher. Nor is there such a thing as "kosher-style" food -- many traditional Jewish dishes like bagels and matzah ball soup can be non-kosher if not prepared correctly.

While the body of Kashrut law is fairly extensive and detailed, some general themes emerge. Animals that can be eaten must be slaughtered in accordance with Jewish law, and their blood must be drained before consumption. Meat must never be eaten with dairy. And all grape products must be prepared according to Jewish custom.

Which animals are kosher? Ruminants and cloven-hoofed animals are fine. Chicken, turkey, duck, and geese are okay. If it's in the water, it has to have fins and scales. Shellfish are out. Fish and meat can't be eaten together.

How do you clean a ceramic mortar and pestal?

Technorati Tags : cleaning, kitchen

Ingredients

• 2 avocados
• 1/2 lemon, juiced
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Directions:

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Technorati Tags : dip, recipe, appetizer

Ingredients

• 1 1/2 pounds ground beef
• 1 (16 ounce) can refried beans
• 4 cups shredded Cheddar-Monterey Jack cheese blend
• 1 (8 ounce) container sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 (6 ounce) can black olives, chopped
• 1/2 cup chopped tomatoes
• 1/2 cup chopped green onions

Directions:

1. In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
2. Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
3. You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.

Technorati Tags : dip, recipe, appetizer

Learn how to make premium quality brew at home without having to wait in line.

It all starts with the beans

First things first, select your favourite quality coffee beans. Coffee tastes best when the beans are ground fresh so save your beans in an airtight container in a cool dark place or in the freezer and grind only the amount you need as you need it. There is no need to thaw your beans before use if stored in the freezer.
To make things easier on yourself, select a coffee grinder that has removable, dishwasher safe components for easy clean up and a large reservoir so you can grind larger amounts of coffee at a time.

Good Tasting Water = Great Tasting Coffee

Since coffee is 98% water, you want to be sure that you use clean, filtered water for brewing. Or if your coffee maker already has a built-in filter, make sure you clean or change the filter on a regular basis. This will ensure the best tasting coffee.

The mix
Most coffee experts recommend a 1:1 ratio when making coffee, meaning for every cup of water used, use 1 tablespoon of freshly ground coffee. This of course can be increased or decreased depending on your tastes or the strength of the grounds, but as a rule of thumb a 1:1 ratio is a good place to start.

Some like it hot
After the coffee is brewed, the warming pad on your coffee maker will keep the coffee warm, but to maintain the best tasting coffee, transfer to a thermos, or a coffee butler and serve. This will keep the coffee warm without making it turn bitter.

Is that nutmeg I taste?
Flavouring can be a great way to add your own personal touch to the coffee you serve. Experiment by adding a pinch of flavour such as cinnamon, vanilla, nutmeg to your next pot of coffee.

Aren’t you fancy!
Coffee shops aren’t the only place to experience great tasting coffees. With just an espresso machine you can make fancy gourmet coffee drinks at home. Here is a guide to how to create your own great coffee at home. Experiment with different flavours to create beverages that are uniquely yours.
Espresso - A style of coffee resulting from a unique roasting and brewing process. Served in 1.5 oz "shots", espresso is characterized by its rich, dark aromatic flavor and the golden "cream" foam on top.
Latte – Espresso and steamed milk, topped with frothed milk
Cappuccino – Espresso with an equal measure of steamed and frothed milk
Americano – A single or double shot of espresso, with hot water added instead of milk
Macchiato – A single or double shot of espresso crowned with frothed milk

Choose your equipment
There are many different types of coffee makers, but the most common type is an automatic drip coffee maker which is perfect for daily coffee drinkers. Most take paper filters, which allow the strong coffee flavour to get through and are ideal for those who desire a smooth, clean-tasting, cup of coffee. Gold or stainless-steel permanent filters are more porous and allow for even more flavour to emerge.
For those who prefer to drink less coffee but prefer a stronger, more flavourful cup, or just simply enjoy fancy coffee drinks, an espresso and cappuccino maker may be the perfect thing to satisfy your craving.

French Press coffeemakers allow full contact between the coffee and water for the most intense coffee flavour. The longer you steep the brew, the stronger your coffee will be, usually 5 minutes. When the desired strength is reached, the plunger is depressed, separating the grounds from the coffee to allow you to pour your fresh, hot coffee.

Now for the fun part…
For the best tasting coffee, make sure to clean your coffee maker on a monthly basis.

• Dissolve 30ml of citric acid or vinegar in 1L of hot water
• Add 1L of cold water
• Pour solution into the water section of your coffee maker
• Turn on the coffee maker (don’t put a filter in) and let about half the solution run through.
• Stop the machine and let it sit for 20 minutes
• Turn the machine back on and let the rest of the solution go through
• Rinse by running 2L of cold fresh water through your machine at least 4 times.

This website has some other tips on the perfect cup of Joe.

• 1 1/4 Cup All-purpose flour
• 1 Teaspoon Baking powder
• 3/4 Teaspoon Baking soda
• 1/2 Teaspoon Salt
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 2/3 Cup Sugar
• 2 Medium Eggs
• 1/2 Cup Vegetable oil
• 1 Pound Carrots (about 2 large) peeled and grated
• 1/2 Cup Crushed, drained pineapple
• 1/4 Cup Pecans, chopped
• 3/4 Cup Unsweeted, shredded coconut Cream cheese icing:
• 1/4 Cup Butter, room temperature
• 4 Ounce Cream cheese, room temperature
• 1/2 Teaspoon Vanilla extract
• 1 Cup Icing sugar

1. Preheat oven to 350 degrees. Grease and lightly flour an 8-inch-round cake pan.
2. To make the cake: In a large bowl, sift the flour, baking powder, soda, salt and cinnamon together.
3. In a larger bowl, beat the sugar and egg s until light. Slowly beat in the oil and add the grated carrots, pineapple, pecans and coconut.
4. Add the dry ingredients to the wet and mix well.
5. Pour the batter into the prepared pan and bake the cake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool before frosting.
6. To make the cream cheese frosting: Cream the butter and cream cheese together until smooth. Add the icing sugar and vanilla, beating until the consistency is smooth and creamy.
7. To assemble: Slice the cake in half to make 2 layers. Spread half the icing on the bottom layer. Put the second layer on top and spread with the remaining icing. Garnish with pecan halves, if desired.

It is a very easy recipe - Just be careful not to overcook it: use the old
toothpick trick to see if it is cooked. 

Technorati Tags : carrot, cake, baking, recipe

A great list at The Simple Cook.

Technorati Tags : food, grocery, lifehacks

Cooking the onions for a very long time over low heat mellows their flavor. Don’t stir them too often or they won’t caramelize. This soup tastes best when made with “Homemade Beef Stock.” 

• 4  tablespoons unsalted butter 
• 2  pounds yellow onions, sliced 1/4-inch into half circles 
• 1  teaspoon sugar 
• 1  tablespoons all-purpose flour 
• 1/2  cups dry sherry 
• 6  cups Homemade Beef Stock 
• 2  teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme 
• Salt and freshly ground black pepper 
• 1 small French baguette, sliced crosswise into 1/2-inch pieces 
• 8  ounces Gruyère cheese, grated on the large holes of a box grater (about 3 cups) 

1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

Technorati Tags : French+Onion+Soup, recipe, soup

• 1 pound stew beef -- cut in 1/2" cubes
• 1 medium onion -- chopped
• 2 stalks celery -- chopped
• 2  carrots -- diced
• 3/4 cup barley
• 1 bay leaf
• 1 teaspoon salt
• Pepper to taste
• 6 cups beef stock

Cook on low in crock pot for 6 to 8 hours stirring occasionally.

Technorati Tags : barley, soup, crock+pot, recipe

Ingredients

• 2 cups of chicken broth
• 2 cups of milk
• 2 carrots
• 3 celery sticks
• Half cup of flour
• Half cup of butter or margarine
• 1 pound of Extra Old Cheese
• Salt and pepper to taste

1. Finely chop up carrots and celery.  Saute and butter.  
2. Add flour and mix until sticks to vegetables on medium heat.  Add chicken broth.  Let simmer till veggies are tender.  Add milk. Cube up cheddar and add.  
3. Turn heat to low and stir until melted.  

Serves 4 helpings.

You can use beef roast, pork chops, ribs, and chicken

Ingredients: 

1. 2/3 Cups of Dr. Pepper 
2. 2/3 cup of Ketchup 
3. 1 tsb. of Worstshire 
4. 1 tsb. of Dried Oregano 
5. 1 garlic clove (minced) optional 

Instructions:

1. Beef Roast: Place a 2-3 lbs roast in a crock pot and bake on low for 4-6 hrs. Add your vegetable the last 2 hrs. Or you can break-up the roast and serve on sandwiches. Also, you can Bake the roast at 350 for 1 hr.
2. Pork Chops or Chicken: Place 4 pork chops in a 9 x 13 dish and bake at 350 for 1 hr. 
3. Ribs (I use country style aka without the bone): Place 2-3 lbs ribs in a crock pot and bake for 4-6 hrs on low. Basting the ribs with the sauce every 30 mins. Or you can bake the ribs at 325 for 1 hr and then bake another 45 min basting the ribs every 15 min.
4. Do not use Diet Dr. Pepper even if does taste the same. The sugar helps tenderize the meat. The recipe for sauce is enough for one pound of meat. Double or triple if you need more.

Technorati Tags : Dr.+Pepper, sauce, recipe

SEASONING MIX

• 1 1/2 t Black pepper
• 1 t Salt
• 1 t Onion powder
• 1 t Garlic powder
• 1/2 t White pepper
• 1/2 t Ground cayenne pepper

MAIN INGREDIENTS

• 1/2 lb Bacon, minced
• 1 1/2 c Chopped onions
• 2 c Pork, beef or chicken stock
• 1 1/2 c Bottled chili sauce
• 1 c Honey
• 3/4 c Dry roasted pecans, chopped
• 5 T Orange juice (1/2 orange)
• 1 x Rind & pulp from 1/2 orange
• 2 T Lemon juice (1/4 lemon)
• 1 x Rind & pulp from 1/4 lemon
• 2 T Minced garlic
• 1 t Tabasco sauce
• 4 T Unsalted butter

1. Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
2. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups.

Technorati Tags : cajun, barbecue, bbq, sauce, recipe

• 3 Cups Onions, chopped
• 1/4 Cup Honey
• 1 Tablespoon Garlic, chopped
• 2 Tablespoons Lemon juice
• 1 Cup Sweet pepper, chopped
• 1 Tablespoon Salt
• 1/2 Cup Parsley, dried
• 3 Tablespoons Lea & Perrins
• 1 Cup Dry white wine
• 1/2 Teaspoon Mint, dried
• 3 Tablespoons Vinegar
• 1 Tablespoon Liquid smoke
• 2 Cups Ketchup
• 1/2 Tablespoon Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours.

Technorati Tags : sauce, bbq, barbecue, sauce, recipe, cajun

• 1 head lettuce
• 1 cup celery -- diced
• 1/2 to 1 cup of onion -- diced
• 1 can peas -- well drained
• 4 to 5 tbsp. sugar
• 1 cup mayonnaise (Hellmann's)
• 1 cup grated Parmesan cheese (or canned)
• 5 to 6 slices crisp bacon -- crumbled

1. Mix sugar and mayonnaise together.  Make layer of each ingredient in order listed.
2. Top with sprinkles of crumbled bacon.  Let set in refrigerator 3 to 4 hours.  Do not let sit overnight.

• 1 cup carrots -- shredded
• 1/2 cup grated sharp cheese
• 1/2 cup mayonnaise
• 1 cup celery -- chopped
• 1/4 cup onion -- chopped
• 1 cup shrimp -- drained

Let all combined stand in refrigerator at least 3 hours.  Before serving add 1 can of chow mein noodles.

Technorati Tags : shrimp, salad, recipe

INGREDIENTS:

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

DIRECTIONS:

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
   Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
2. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
3. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
4. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Technorati Tags : pizza, crust, recipe

INGREDIENTS:

• 1/2 cup shredded Cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 1 small onion, chopped
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground beef
• 6 slices bacon
• 6 hamburger buns, split

DIRECTIONS:

1. Preheat a grill for high heat.
2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.
3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Technorati Tags : hamburger, barbecue, beef, recipe, summer

Making a stove top burner from a Pepsi can

Technorati Tags : lifehacks

Speaking of eating healthy, here are 100 quick and easy healthy recipes.

Technorati Tags : food, health, recipes

You can read why they are so healthy here but here is the short list.

1. Apricots
2. Avocados
3. Raspberries
4. Mango
5. Cantaloupe
6. Cranberry Juice
7. Tomato
8. Raisins
9. Figs
10. Lemons/Limes
11. Onions
12. Artichokes
13. Ginger
14. Broccoli
15. Spinach
16. Choy (Chinese cabbage)
17. Squash (Butternut, Pumpkin, Acorn)
18. Watercress and Arugula
19. Garlic
20. Quinoa
21. Wheat Germ
22. Lentils
23. Peanuts
24. Pinto Beans
25. Low fat Yogurt
26. Skim Milk
27. Shellfish (Clams, Mussels)
28. Salmon
29. Crab

Technorati Tags : food, health

When buying organic pays (and went it doesn't) from Consumer Reports

Know when it pays to buy organic food products to reduce your exposure to pesticides and other additives, when it might sometimes pay, and when it’s a waste of your money. Use this section the next time you’re making a grocery list.

Technorati Tags : organic, food

The Washington Post has an article on cooking, recipes, and copyright

It's highly unlikely, he said, that anyone would be sued for putting someone else's published recipe -- with or without attribution -- in a charity cookbook or posting it on the Internet where it can be disseminated to millions of cooks almost instantly. In fact, said Vaidhyanathan, an assistant professor of culture and communications at New York University, it would be unusual even to receive a nasty letter about it. "There isn't [big] money at stake."

U.S. copyright law addresses recipes, but what holds sway can be called either ethics or etiquette. Cooking is not considered inventing; rather, it evolves. Copyright law specifies that "substantial literary expression in the form of an explanation or directions," such as a cookbook, can be copyrighted but that a mere list of ingredients cannot receive that protection.

The ethics guidelines of the International Association of Culinary Professionals focus on giving proper attribution to recipes that are published or taught. The association advises using the words "adapted from," "based on" or "inspired by," depending on how much a recipe has been revised. ("Adapted from" is the phrasing favored by The Washington Post and many other newspaper food sections, which, along with culinary instructors, enjoy "fair use" of someone's creation for the purpose of teaching, news reporting, scholarship or research.) The only time a recipe should be printed without attribution, the association contends, is when it has been changed so substantially that it no longer resembles its source.

Technorati Tags : copyright, cooking, recipes

Five Layer Salad

• 1 bag spinach
• 1  medium head lettuce
• 6 hard-boiled eggs
• 1 pound bacon, crumbled -- cooked crisp
• 1 (10 oz.) frozen peas -- uncooked

TOPPING

• 1 cup mayonnaise
• 1/2  cup sour cream
• 1 small pkg. Ranch dressing

Layer salad in clear glass bowl in same order as above.  Then spoon dressing on top sealing edges with dressing.  Spread evenly.  Cover with saran and chill 3 hours or overnight.  Serve straight down so each person gets all of the layers.

Technorati Tags : salad, recipe

• 1 large box macaroni shells -- cooked
• 1/2 pound salami
• 1/2 pound pepperoni
• 2 green peppers
• 1 onion
• 2 sticks celery
• 2 tomatoes
• 1 jar green olives
• 1 can black olives
• 1/2 pound Provolone cheese

DRESSING:

• 3/4 cup oil
• 1 tablespoon oregano
• 1/2 cup vinegar
• Dash of salt
• Dash of pepper

Chop up all ingredients and mix in large bowl.  Mix dressing ingredients and toss into salad.  Refrigerate 2 hours before serving.

Technorati Tags : antipasto, salad, recipe

Salad

• 1 (7 oz.) pkg. cheese tortellini
• 1 cup sliced celery
• 1 cup fresh broccoli florets
• 4 ounces (1 c.) cubed Cheddar cheese
• 1 (2 1/4 oz.) can sliced ripe olives drained
• 1 cup cherry tomatoes -- halved

Parmesan Dressing

• 1/2 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1 to 2 tbsp. milk
• 1 tablespoon lemon juice
• 1 1/2  teaspoons chopped fresh marjoram or 1/2 tsp. dried m

1. Cook tortellini to desired doneness as directed on package.  Drain; rinse with cold water.  Cover; refrigerate 30 minutes.
2. In large bowl, combine all salad ingredients except tomatoes; toss gently.
3. In small bowl, combine all dressing ingredients; blend well.  Pour dressing over salad; toss gently. Cover; refrigerate 2 to 3 hours to blend flavors.
4. Just before serving, add tomatoes; toss gently.  6 (1 cup) servings.

Technorati Tags : salad, pasta, cheese, recipe

• 1/2 Cup Butter
• 1 Cup All-purpose flour
• 2 Cup Grated sharp cheddar cheese
• 1/4 Teaspoon Cayenne pepper

Mix butter and flour together well. Add cheese and work in well. Shape into small marble-sized balls. Place on ungreased baking sheet. Bake in 375F (190C) oven for about 10 minutes. Makes 36.

Technorati Tags : cheese, appetizer, recipe

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Technorati Tags : Monster, Cookie, Recipe