the rest trickled in around 6:00pm. First thing, I was told I couldn't buy a round of drinks for my guests on a separate check to do a toast, we had to run a tab, it was policy... that had never happened before. So no arguments, I proceeded to run the tab. My brother had ordered a pizza and wings at 5:30 he was starving, he arrived there earlier and didn't want to wait for everyone. At 7:30 no food for him yet but the rest of us ( all 13 people left) had ordered way after him and we all had our food. Get the picture, not very accomodating? Well to make matters worse, the food was not at all what we had expected each one of us had issues with the preparation of what we ordered. The calamari wasn't cooked it was cold inside and rubbery, the coating was falling off and the Vodka riggies, these were tasteless, and very little sauce. The wings were dry and overcooked, eggplant bitter and even a steak sandwich was tough and the cheese wasn't melted. After 20 years and 1900 miles to fly, ( not to mention the bill was $350.00, no refills on our drinks unless we asked and waved the waitress down more towards the end of all our meals. Then with even the numerous complaints nothing was done to make a better experience for my guests or me. Late dinners, poor service and undercooked or overcooked food. A very disappointed family and friends dinner, it was not surprising no one came after I repeatedly asked for a manager. Needless to say this establishment will now be a very distant memory after 20 years of dedicated journeys to meet everyone I will never say again "I can't wait to go back there!" I was beside myself thinking of all the good times we had there at one time, what in the world happened?
As I mentioned in yesterday's post, I made a cake to accompany this week's food travels. In keeping with the time of the year, I made an Apple Walnut Cake with Cream Cheese Icing which the authors of The Complete Magnolia Bakery Cookbook describe as being "perfect for an autumn dinner party or a delicious alternative to a Thanksgiving pie
130 gm gula castor. 1/2 sdb esen vanilla. 1 biji lemon - sagat dan ambil kulitnya. 1 kuning telur. 150 gm sour cream. 1. Bakar secara "water bath" dalam oven yang telah dipanaskan dengan suhu 160C selama 70 minit. Buang air dalam oven dan sejukkan cheesecake dalam oven dengan pintu oven terbuka sedikit selama 1 jam. 10. 1/2 sdk jus lemon. ikuti cara2 nombor 1. Pada tahun 1983/1984, beliau berkhidmat sebagai chef pastri untuk Equatorial Hotel, Carnation Cake House dan Madeleine Bakery Cafe. Tahun 1985 merupa titik perubahan yang penting dalam kerjaya beliau. Alex mula mengadakan kelas mengajar memasak walaupun tanpa perancangan terperinci selama 15 tahun. Pada tahun 1993, beliau telah memenangi pertandingan mencipta resepi kek yang dianjurkan oleh Syarikat Hero Company of Switzerland. 130 gm gula castor. 1/2 sdb esen vanilla. 1 biji lemon - sagat dan ambil kulitnya. 1 kuning telur. 150 gm sour cream. Bakar secara "water bath" dalam oven yang telah dipanaskan dengan suhu 160C selama 70 minit. Buang air dalam oven dan sejukkan cheesecake dalam oven dengan pintu oven terbuka sedikit selama 1 jam 8. 1/2 sdk jus lemon
I love red velvet cake and even wanted to have it as one of the layers in my wedding cake. As I mentioned in this week's food travels post, I was going to have a separate write up for the dessert that I made, a delectable looking rendition of red velvet cake with cream cheese frosting, courtesy of the Biltmore cookbook
Thick and creamy, this NewYork Style Nutella Cheesecake will completely knock your socks off. I don’t know what to ask for besides like, an all expense paid vacation to Hawaii and for my ovaries to freaking work
Bake at 325°F for 10 minutes. MIX cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Variation, 1/3 cup seedless strawberry jam can be dropped in spoonfuls over the batter and cut through the batter several times for marble effect before baking. Variation #2 Cook above recipe and add 10 minutes before bake time ends. Mix 1 cup sour cream, 2 Tbsp sugar, and 1 tsp vanilla together and carefully spread over cheesecake and bake 10 minutes longer. 1 cup graham cracker crumbs. 1 cup sugar. 1 tablespoon vanilla. 1 cup sour cream
Quite surprisingly, the spread was elaborate with variety of options for vegetarians like me, which I had quite unexpected, so much that my non-vegetarian counterparts spreed themselves in vegetarian dishes with great delight