I think I saw your shallow hipster's friend in Madison yesterday. heh. Anyway, I hear you on the way people treat virtually anyone in a service industry. Shocking.
Regarding the whisky, you reminded me that there is a fancy-schmancy annual whisky-tasting event in Chicago, which led me to this site, where perhaps you can track down your retailer:
It was fantastic. And La Cyn and I made enough that we were able to pop the rest in the freezer for use at a later date.
We forgot to call pescana up until we were at the very end of the entire process, so her duties entailed setting the table and getting the cookbook out so that I could quickly adapt the really shitty tasting vodka cream sauce to an alfredo.
I swear great minds think alike... I actually did a test last weekend. I have the pasta roller thingy what sticks out from my KitchenAid like a carbohydrate-producing metal penis, and so I made a pound of pasta dough and rolled half through the PastaShvontz and half with my good ol' fashioned rolling pin.
No comparison. The hand-rolled stuff, though not as perfectly thin, held the sauce (cacio e pepe, if you're interested) so much better due to the tiny little grooves from the cherry wood. That said, it took me 40 minutes to roll out and cut half a pound of pasta by hand, and 5 minutes with the PastaShvontz, so there is definitely room for both in my kitchen. And maybe I can just roll it out by hand and run it through the machine to cut, because I suck at cutting it and end up with more maltagliati than pasta.
I am still going to be giggling over PastaShvontz days from now. Because I'm a 12-year old boy.
I have the "clamp the thingy to the counter" pasta rolling machine and I never ever liked it. It was one of John's things. My major complaint with it was that the damned crank handle had to be held a certain way or it would just fall out. So yeah, I've got my lovely 24" rolling pin and that works grandly for rolling out just about anything. And it's conveniently close to my room should I need to use it as a weapon in the middle of the night.
But yeah, you and me, great minds running with the same scissors when it comes to food. Next time you're in Chicago, dear, you know where you MUST stop for a meal.
Incidentally, I wasn't suggesting that you pony up the $$$ to go to the event, just that the site might help you find a local retailer for the new fave whisky.
Also, on Friday night, after Charlene's funeral, a few of us met for food and then went for a drink at Club 400 in Waukesha. So Tim orders a double Glenlivit, neat. Which would normally be what, two fingers deep in a small rocks glass, right? Bartender FILLS the rocks glass instead. (remember, no ice.) So we're talking like six shots, at least. Charged him four bucks. Tim tells us "Do you think I can get a to-go cup?" Somewhere in the world a bar owner got a huge headache when he realized his bartender just poured about 40 bucks worth of single-malt and charged a tenth of that. Sheesh.
Hello! I reckoned that things had probably been busy, and that we'd have heard any bad news from your downstairs neighbour. But it's good to see you!
I hope the pasta turned out well. Fresh mushroom ravioli, vodka cream sauce, and cocktails, too? Nice.
I know what you mean about doing time in retail. It really does make you realise how hard it is - and how much harder other people can make it. There should be some kind of shopping licence, and part of the test is doing some time behind the counter yourself.
I was talking with another local business owner (he owns the shop next door) and after he saw a customer being really rude to me, he declaimed in his very loud voice that as a part of a citizen's civic duty, everyone should have to work six months in retail, during the holiday season. La Cyn added to that and said it should be a year's civil service: six months in retail and six months working as a waiter.
It'd add greatly to our society, I think.
Oh the Grafton carries Clontarf Classic (or Black Label), Irish Whiskey. I haven't asked yet if our vendor at work might carry it, maybe we could get it on our own shelves. But I haven't found it in any of our local retailers either.
For the love of all things holy, if you're buying something and the computer comes up with "hey, I can't find the price on this!" please don't joke "Oh ho! It must be FREE then!"
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I think I saw your shallow hipster's friend in Madison yesterday. heh. Anyway, I hear you on the way people treat virtually anyone in a service industry. Shocking.
Regarding the whisky, you reminded me that there is a fancy-schmancy annual whisky-tasting event in Chicago, which led me to this site, where perhaps you can track down your retailer:
http://www.maltadvocate.com/docs/whiskyfest/default.aspx
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We forgot to call pescana up until we were at the very end of the entire process, so her duties entailed setting the table and getting the cookbook out so that I could quickly adapt the really shitty tasting vodka cream sauce to an alfredo.
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No comparison. The hand-rolled stuff, though not as perfectly thin, held the sauce (cacio e pepe, if you're interested) so much better due to the tiny little grooves from the cherry wood. That said, it took me 40 minutes to roll out and cut half a pound of pasta by hand, and 5 minutes with the PastaShvontz, so there is definitely room for both in my kitchen. And maybe I can just roll it out by hand and run it through the machine to cut, because I suck at cutting it and end up with more maltagliati than pasta.
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I have the "clamp the thingy to the counter" pasta rolling machine and I never ever liked it. It was one of John's things. My major complaint with it was that the damned crank handle had to be held a certain way or it would just fall out. So yeah, I've got my lovely 24" rolling pin and that works grandly for rolling out just about anything. And it's conveniently close to my room should I need to use it as a weapon in the middle of the night.
But yeah, you and me, great minds running with the same scissors when it comes to food. Next time you're in Chicago, dear, you know where you MUST stop for a meal.
Reply
Also, on Friday night, after Charlene's funeral, a few of us met for food and then went for a drink at Club 400 in Waukesha. So Tim orders a double Glenlivit, neat. Which would normally be what, two fingers deep in a small rocks glass, right? Bartender FILLS the rocks glass instead. (remember, no ice.) So we're talking like six shots, at least. Charged him four bucks. Tim tells us "Do you think I can get a to-go cup?" Somewhere in the world a bar owner got a huge headache when he realized his bartender just poured about 40 bucks worth of single-malt and charged a tenth of that. Sheesh.
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I hope the pasta turned out well. Fresh mushroom ravioli, vodka cream sauce, and cocktails, too? Nice.
I know what you mean about doing time in retail. It really does make you realise how hard it is - and how much harder other people can make it. There should be some kind of shopping licence, and part of the test is doing some time behind the counter yourself.
What's the whisky? Not that I'm a great expert!
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It'd add greatly to our society, I think.
Oh the Grafton carries Clontarf Classic (or Black Label), Irish Whiskey. I haven't asked yet if our vendor at work might carry it, maybe we could get it on our own shelves. But I haven't found it in any of our local retailers either.
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I have done this. I'm sorry.
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