As I reported a few weeks ago on another thread, I called and they said that the chef was not planning to bring it back. Perhaps a bit of agitation here and there might yield a chance. b

—and grudgingly “apologized” for the problems. By this time, we had enough of the place, his smoking, and his obvous state of agitated inebriation. When he realized that one of us was not smiling at his feeble...

. Forgot one side dish for a baby and then came back thirty minutes later after we ordered it and said “they couldn't make mashed potatoes until after 6pm”. By this time child is very agitated, so we ask them to throw...

for. By then our apps were on the table. They opened it with much fuss (by then we had finished our appetizers), and it was all cloudy with sediment. We refused it. They offered to decant it, but it was already agitated by the...

's had built since he was last in New York decades ago. He asked Sal when the lunchtime crowd would die down next store so he could go in and try to speak to Jimmy. Sal was obviously getting a little agitated but he did his best...

was talking really fast and agitated so I missed her exact comment. I know this isn’t a big deal and it usually isn’t. I wasn’t trying to be a pain in the butt. I guess it’s a pet peeve when you go to a...

and loved the food. You could go into the formal dining room that seems less agitated.

I do appreciate the info, but that’s not really what I was looking for. I was talking about resettling after the agitation of shipping. I know it’s ready to drink, but how long does a port need to rest after shipping.

delicate, I wouldn’t try to thaw them more than necessary before introducing to the other ingredients in the pie filling. For the same reason, I wouldn’t subject them to more agitation than necessary to get them...

Don’t you folks have a lunchroom / break room? Sounds like you need one. You should agitate for this amenity.

for the flavorings. Or, as someone else suggested, substitute milk and/or cream for the water in the recipe. It shouldn’t come out scrambled, since you’re not agitating as you cook!

IMO, the key to crisp is starch removal. I put my fries in a big container, and let water run over them for 20 minutes, agitating every once in a while to get the starch up, which settles to the bottom. Then, drain well, at least...

As for the bitterness...Quinoa is naturally coated with a bitter substance called saponin. To avoid bitterness, rinse several times with water, agitating grains continually. Or alternately, toast quinoa in a hot skillet until...

Maybe you’re rotating the pans before the batter is set, and the agitation is causing things to collapse. It takes time for the pan and the batter to warm from room temperature to where egg proteins and flour starches begin...

agitated, the a-hole at the front desk snidely told me that WE were the ones who showed up late (absolutely not true). The room was really beautiful, but after the wait, the food was completely underwhelming. We had an heirloom...