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Originally Posted by ConciergeMike
(Post 12912820)
It's been a few milestones. Will update after the Up In the Air screening tonight.
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Today is a day for stew. Or Friday, if our plans to go to SAT wash out due to :rolleyes: weather.
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Originally Posted by GTITAN
(Post 12912972)
Oh man .......... it is rainy, cold and dreary here today what I can consider perfect chili eatin' weather. That looks so delicious right about now.^
Chili must be made in large quantities - last time I went with a batch and a half, which ended up being slightly too big for my pot. (base quantities - 4.5# meat, 6 15oz cans of pintos, 1qt broth) So I used 2 pots. ^ |
On Amtrak, headed to DC. Quiet car is so nice. :)
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Originally Posted by Steph3n
(Post 12912958)
that is entirely too small, when you make chili you got to make it in a gallon+ soup vat man!
then eat it in various means for the next week. on toast with cheese, in burritos, with rice, etc etc.
Originally Posted by MBM3
(Post 12912967)
darn right!
Originally Posted by GTITAN
(Post 12912972)
Oh man .......... it is rainy, cold and dreary here today what I can consider perfect chili eatin' weather. That looks so delicious right about now.^
And thanks! :D |
I think i will go buy some ingredients for stew chili and soup at the store and eat it for the next week, sounds like a winning plan!
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Originally Posted by bdjohns1
(Post 12913007)
It's good chili-eating weather here too. I'm thinking I'll thaw out some of the white chicken chili I froze last week.
Chili must be made in large quantities - last time I went with a batch and a half, which ended up being slightly too big for my pot. (base quantities - 4.5# meat, 6 15oz cans of pintos, 1qt broth) So I used 2 pots. ^ |
Apparently the co.com and the ESD no longer know how to handle ETCs. :(
I canceled a res against an ETC and rather than a) putting it back on the original or b) issuing a new ETC, they left the res open. The website then wanted to charge me $150 to change it. All this within 24 hours of purchase. So beware if you're using any ETCs. (They did waive the $150 fee, still a pain). |
Originally Posted by fozz
(Post 12913024)
Apparently the co.com and the ESD no longer know how to handle ETCs. :(
I canceled a res against an ETC and rather than a) putting it back on the original or b) issuing a new ETC, they left the res open. The website then wanted to charge me $150 to change it. All this within 24 hours of purchase. So beware if you're using any ETCs. (They did waive the $150 fee, still a pain). :rolleyes: |
Originally Posted by jrzyshawn
(Post 12911988)
I just remembered that I received a gift cert to Peter Luger Restaurant last year for Christmas that I have not used :eek:
I called the restaurant, but they don’t have anything available until the end of January :eek: I told the guy that I received a gift cert last year and I didn’t want to let it expire. He said their gift certs do not expire ^ Also, do not order a steak well-done. We went there for my birthday last year and this is how the conversation went between my buddy from Chicago and the head waiter: Lurker Buddy: I'll have a rib steak, well-done with a side of creamed spinach Waiter: Well-done like my shoe? Lurker Buddy: Exactly. That sounds perfect. Waiter: :rolleyes::rolleyes::rolleyes: |
Originally Posted by FT Lurker
(Post 12913068)
A lunch reservation should be much easier to secure.
Also, do not order a steak well-done. We went there for my birthday last year and this is how the conversation went between my buddy from Chicago and the head waiter: Lurker Buddy: I'll have a rib steak, well-done with a side of creamed spinach Waiter: Well-done like my shoe? Lurker Buddy: Exactly. That sounds perfect. Waiter: :rolleyes::rolleyes::rolleyes: |
Originally Posted by COFreqFlyer
(Post 12913095)
Steak should never be ordered well done. Medium-rare is best. :D^^
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Originally Posted by COFreqFlyer
(Post 12913095)
Steak should never be ordered well done. Medium-rare is best. :D^^
I am going to morton's on Saturday, will give it another shot ^ |
Originally Posted by FT Lurker
(Post 12913068)
A lunch reservation should be much easier to secure.
Also, do not order a steak well-done. We went there for my birthday last year and this is how the conversation went between my buddy from Chicago and the head waiter: Lurker Buddy: I'll have a rib steak, well-done with a side of creamed spinach Waiter: Well-done like my shoe? Lurker Buddy: Exactly. That sounds perfect. Waiter: :rolleyes::rolleyes::rolleyes: Clark: I'll have a Coke. Flight Attendant: Do you want that in the can? Clark: No, I'll have it right here.;):D:D |
Originally Posted by gbryan84
(Post 12912991)
Which one are you going to?
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