Stupid Guest Tricks

hobie16 wrote:The moral of this story is, if you're put into a position where you expect to be humiliated, turn it around and got for it. What's the worse that can happen?

Great story Hobie!

I went to visit a friend for one of my 30something birthdays and it was my birthday every place I went for 3 days straight. But I gave her permission to do so. She loved it so it was worth it.

I love volunteering for stuff, like the Backstage Tour at DHS where they put you in slickers and try to drown you while filming the battle scene. Good fun!

hhsrat wrote:8 scoops of ice cream, every topping in the house, and a whole can of whipped cream.

Audience: A whole can?!?!

Actually had this happen in one of my DU classes once ... the instructors were teaching us how to read hotel folios, and one charge was from Beaches & Cream for about $26. Instructor commented that they probably had the kitchen Pedestal Sink, and one of the newbies in the class responded with "what's a kitchen sink?" Instructor gives the standard speil (see first sentence of this reply), and 4 other people in the class (all transfers) all respond with "A whole can?!?!"

Hi hhsrat,
I like the concept. But i wanna know, Is any body eats the whole can in one time?

Edward ... I've seen the Kitchen Sink finished a few times. Not recently, as I haven't been at that restaurant in a while

edward137 wrote:

hhsrat wrote:8 scoops of ice cream, every topping in the house, and a whole can of whipped cream.

Audience: A whole can?!?!

Actually had this happen in one of my DU classes once ... the instructors were teaching us how to read hotel folios, and one charge was from Beaches & Cream for about $26. Instructor commented that they probably had the kitchen Pedestal Sink, and one of the newbies in the class responded with "what's a kitchen sink?" Instructor gives the standard speil (see first sentence of this reply), and 4 other people in the class (all transfers) all respond with "A whole can?!?!"

Hi hhsrat,
I like the concept. But i wanna know, Is any body eats the whole can in one time?

We order it but hold the whipped cream ! None of our family cares for the fake oil based whipped topping. But we love the Kitchen Sink !

You're gonna LOVE the food in Portland... and my beef sous vide.

Big Wallaby wrote:You're gonna LOVE the food in Portland... and my beef sous vide.

Voodoo Donuts? http://voodoodoughnut.com

Been there. Now that I don't really do donuts it's not a place I go. But I did enjoy the bacon maple bar when I was visiting one of their establishments in Portland. Did you see they've gone interstate and international? I've heard reports they're headed to Downtown Disney.

Big Wallaby wrote:You're gonna LOVE the food in Portland... and my beef sous vide.

I have loved the food in Portland. I was also impressed that the wine list had six pages of beer and six wines, the opposite of what I'm used to.

Tell me your recepie for beef sous vide and I'll tell you mine.

Simplest recipe ever. Rump roast, keep all the juices, vacuum seal, put in at various temperatures (still experimenting). I've been experimenting with different temperatures to taste the beef at all levels of doneness. While it was not my favorite of the sous vide options, I will say two days at 58° was the first time I've ever actually enjoyed it well done, as it was still tender. Only reason I tried it that way, Little Wallaby prefers it as charcoal, so well-done was a compromise.

Actually, I am thinking of getting a second stick and cambro, so that she can have hers whatever temperature she likes, and I can set it for a more proper temperature of 48° or 49°.

I am still enjoying the naked meat at this point, and seeing what it is without a recipe. However, I'll be looking for recipes shortly. Just one thing - no sugar. I see sugar on something and I'm like...


For Christmas we did a three-pound ribeye and some lamb, med-rare to keep others happy. We really need two sticks. With no aromatics, no spices, nothing but the meat in the vacuum-sealed bag for nine hours. It was amazing.

Well, you know. Amazing for being overcooked more than rare.

At least it wasn't