Ari's Blog - Beginning
- Thread starter Ariakas
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redpepper
Active member
Oh so very intergiung tonberry, like reallyAaaah, I see. Intriguing. Thanks for the explanation
Hey Ari, I think you should get your ass over here this weekend for some island lovin'. Pengrah too. We are all going bowling and eating Thai food on saturday. Should be fun and a good distraction.
Oh so very intergiung tonberry, like really
Hey Ari, I think you should get your ass over here this weekend for some island lovin'. Pengrah too. We are all going bowling and eating Thai food on saturday. Should be fun and a good distraction.
I think we will be planning a trip. I have friends in bellingham I can visit too. Need to make plans. Both Pengrah and I would love to see everyone again
This weekend, unfortunately, is a no go. Big group in house with lots of work to do. I am signed into their contract by name haha...
Oh so very intergiung tonberry, like really
Well I do think it's intriguing
Pancakes as part of a meal is one thing, but with a name like House of Pancakes, I assume they serve pancakes as the main thing, and while I can kinda see how it would work for breakfast or a snack, I'm wondering how you would pull it out for lunch and supper. How do you make savory pancakes? Do you put vegetables in the batter and use broth instead of milk, or something?I can rarely have more than one pancake (and I mean the small ones, not those that take a whole plate. These I can maybe eat a third of) because it's either too dry or too sweet from what I put on it to make it less dry. So I'm picturing people eating huge piles of pancakes and wondering how it's even possible.
So yes, that intrigues me
Morningglory629
New member
IHOP can be a very interesting people watching kind of place...even better than a bar, especially after the bars close. 2Rings and I went to one on Thursday night, very late at maybe around 2am. I thought we were going to get caught up in a gangland war at one point. Not to mention the stuffed, French toast is lovely! I think they have Canadian maple syrup on every table!
Thinking of you Ari. Hugs.
Not to mention the stuffed, French toast is lovely! I think they have Canadian maple syrup on every table!Thinking of you Ari. Hugs.
Derbylicious
New member
Well, there is always something going on. There is a Chinese new years event coming up and a night of dancing. Or there is just hanging out with us and Derby's family among others. Just say the word and a plan can be made.
What RP said
IndieSolo
Active member
They serve other stuff, too, such as steak, chicken, pot roast. Menu Here.
In her stand-up routine years ago, Carol Liefer had a joke complaining about a first date taking her to an IHOP, where she had pancakes and he had "the veal." Her punchline was something like, "He goes for the syrup, I'm outta here."
Years ago, I waited tables in a really great breakfast place that had amazing pancakes, waffles, and such. Waited on Bill Murray (such a flirt), William Hurt, Peter Coyote there. It was really great gourmet breakfast food and people lined up outside before it opened at 7am. $10 for a bowl of oatmeal, ya know? I think IHOP is gross, but I'm spoiled with so many excellent places in NYC.
Sorry to sidetrack your blog, Ari, back to you.
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Sorry to threadjack your blog, Ari. I just wanted to add that I thought it would be a pancake-only (or mostly) menu because the only two restaurants I know that are similar (one is a soufflé restaurant, one is a garlic restaurant) are that way. For the soufflé one you get soufflé as your appetizer, main course and dessert, and the garlic one has some wonderful garlic ice-cream, roasted garlic for an appetizer and lots of garlic in the main dished.
Both are absolutely wonderful.
Both are absolutely wonderful.
Have you ever TRIED garlic ice cream? I love it. It's carmelized, not raw. Think of how good garlic is on a baked potato with sour cream, or in a cream-based sauce.
Savory ice-creams are all the rage in trendy cuisines, right up there with molecular gastronomy. The big deal on Top Chef seems to be ice cream with bacon in it (or desserts with bacon incorporated in them). I have never tried that but I can see how it could be good.
I love raw garlic too and often use it as a tonic - chew up a raw clove and chase it with a glass of cold milk. That's garlic ice-cream "deconstructed".
Bacon, caramlized, tastes like candy. I am a bit of a bacon guy.
I might have to try garlic chased with milk. Need to make sure my roomate isnt in the area, she despises and is allergic to garlic.
Garlic, carmelized, also tastes like candy, especially when combined with things like sugar and cream.
I have to warn you, that raw garlic, even when chased with milk, is not always a painless experience. I like it because the sulfur compounds you can only get in freshly crushed garlic penetrate my lungs, and I read that they also help thin the blood and reduce blood pressure, among lots of other things. But it can sometimes give you heartburn until the compounds expire and your stomach lining adjusts. The milk helps cool it off. Another way of doing it is to mix the garlic with honey. I tried this first. it tastes good, but the honey doesn't have the remedial effect that the milk has. I don't recommend it if you have an ulcer, at least not on an empty stomach.
Is your roommate really allergic to garlic or does she just say that because she doesn't like the smell or the flavor?
IndieSolo
Active member
One great cold remedy, taught to me when I apprenticed with an herbalist: Take several cloves of garlic (cleaned of skins, etc.) and put them into a jar of honey. Cap tightly so no air gets in. Garlic's volatile oils can create a "poison' if it interacts with bacteria. Anyway, leave the cloves in the honey, and you will see all the juices from the garlic release into it over a few days. When you have a cold and want a boost to your immune system, dip in a teaspoon, and take a spoonful of honey with or without one of the clove of garlic. The cloves become mushy and soft in the honey and are easier to chew. And it's more gentle if you've let the garlic sit in there for a while, then if you just chomp on a fresh one with honey -- but it is still a potent, not too pleasant experience. However, it works! Honey is a natural antibiotic, and garlic has many medicinal properties.
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Garlic's volatile compounds are actually potent antibiotics. They are poison TO bacteria. I've never heard of garlic BEING poisoned BY bacteria. I do know that honey has many anti-bacterial qualities all on its own, some are unable to be proven by "modern" science. I read that they tried isolating various molecular components of honey to figure out what the "active ingredient" is ("royal jelly" is not a single-molecular-component substance), and none of it works the way it all works together in the form of real honey. I venture the same thing to be so where garlic is concerned.
The thing about garlic is that the most effective compounds are created when the cell walls are crushed. These are sulfur compounds (allicin and alliin that are generated in situ and rapidly degrade upon exposure to oxygen. Allicin breaks down in a matter of minutes, so the only way to get it into your system in sufficient quantities to have a beneficial effect is to chew up a raw clove of garlic and swallow it right away. Alliin can be preserved in an oxygen-free or oxygen-deprived environment for somewhat longer, but its beneficial effects are nowhere near as powerful as those of allicin.
By preserving whole cloves in honey, that would only preserve the compounds that exist without rupturing of the cell walls and membranes.
I've heard about that but V-8 works just fine for little me.
Ya not a v8 fan. Clamato has a unique flavour which is awesome
I dig my tomato juice with clams I am awesome when it comes to repeating stuff i read in a book.
You should see how "smart" i am when it comes to mushrooms.