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On the Move

March 29, 2010

Just a quick update:

There will be a lull in the posts for a bit, as I’m moving to a account today! So…stay tuned!


Weekly Wrap (Up): Week of March 22nd, 2010

March 28, 2010
What IS this?

Cleaning out the fridge much?

Mattheous’s Note: Here’s the top posts on Menu Musings this week! I’m doing ProBlogger‘s 31 Days to Build a Better Blog starting tomorrow–and I’m extremely excited! So, what did you think of the posts this week? Let me know below!

Top Posts (the past week)

Waiter Rant: Thanks for the Tip–Confessions of a Cynical Waiter

How-To: Tip & Treat Restaurant Staff

My Last Meal: What I Want as My Death Bed Meal

Spicy Roasted Chicken Thighs with Miso and Ginger [Via The Kitchn]

Big Grandma’s Kitchen: Sautéed Sea Scallops

Stouffer’s: Your Frozen Foods Isle Psychologist [Via The Onion]

Regarding The Lost Menu Musing Posts

Big Grandma’s Kitchen: Sautéed Sea Scallops

March 27, 2010

Mattheous’s Note: No picture today, since it messes up the formatting for some reason and I’m too tired to fix it right now–this post will be updated with a picture ASAP. I may just not use block quotes on recipes, depending on how things go.

Today in Big Grandma’s Kitchen we’re cooking up sautéed scallops–which will be made into a tasty stir fry using the recipe next week (so make sure to stay tuned for that!). Remember: Scallops are extremely easy to over/undertook, so make sure you’re paying attention to what you’re doing or you’ll end up with food poisoning (or worse, overcooked scallops!).

Sauted Sea Scallops

  • 1 lb. sea scallops (for 2 generous servings)
  • 2 tbs. light olive oil
  • 2 tbs. butter
  • 1/8 tsp garlic powder
  • Salt and pepper to taste
  • Dried parsley to sprinkle

Rinse scallops; drain on a paper towel and pat dry/

Heat oil, butter and garlic powder.  (Use either a wok or a frying pan)  When oil is hot, add scallops.  Cook 2-3 minutes and turn.  Cook another 2 minutes. Season as desired and sprinkle lightly with parsley

I served this with cooked brown rice, steamed asparagus and cooked carrots;  however, any vegetables and/or salad will do just fine.

Scallops are one of my all time favorite foods, so I’m looking forward to cooking this dish myself once my cast is off! What about you? Do you like scallops (or seafood in general)? Do you hate them? Or, worst of all, are you allergic to shellfish? Let me know below!

Stouffer’s: Your Frozen Foods Isle Psychologist [Via The Onion]

March 26, 2010

Mmmm, Salt-tastic!

Mmmm, Salt-tastic!

Mattheous’s Note: If this is in bad taste, please let me know so I can take it down. I personally thought it humorous, but other people may or may not (as it deals with suicide). Sorry it took so long to get this posted–it was ‘One of those days’…

I saw this on Behind The Knife’s Twitter account and I thought it was just the thing to end the week with (no pun intended). Bon a petite, and have a good weekend! Stay tuned tomorrow for Big Grandma’s Kitchen (a great scallop recipe) and Sunday  for the Weekly Wrap (Up)! After checking out the video, don’t forget to share your thoughts! Did you think it was funny? Insanely offensive? Let me know below!

Stouffer’s To Include Suicide Prevention Tips…[Via The Onion]

How-To: Tip & Treat Restaurant Staff

March 25, 2010
Someone has skills...

This Better Be 20%!

After reviewing a book chronicling the  life of a waiter, I thought it best to explain just how to act (and tip!) in a restaurant. As I mentioned in that review, I never knew what restaurant staff had to put up with until I read that book–not to mention why I should tip 20% on a meal I’m already paying (what may or may not be) a premium for! Read on to find out why you should always tip at least 20%, how you should treat your waiter, and how you should behave in a restaurant.

The Tip

First of all, you don’t tip badly because your waiter was mean or rude to you. Ever. No exceptions. Yes, it may be annoying–but think about it for a minute. You’ve just ripped off the person in charge of getting your food to you. You may think they’re not going to remember you when you come in next time–think again. Have you ever notice that fancy schmancy computer the host or hostess ring your check up on? Well, that same computer can keep track of your behavior via comments on your record by any restaurant staff that has contact with you. Yep, that’s right–you have a permanent record at your favorite restaurant.

“I’m a Friend of the Owner!”

If you have to tell the restaurant staff that you’re a friend of the owner, then you’re not. It’s that simple. People that are actually Friends of the House don’t go around bragging about it. How do you become a Friend of the House? You behave yourself, be polite, and always tip 20%! This won’t guarantee you’ll start getting free lobster dinners, but it’s simply a nice thing to do. And who knows? You may start being recognized by the staff at your favorite restaurant.

The Bottom Line

Start treating the staff at your restaurant like human beings. Talk to them, ask about their life–heck, ask how their day is going and mean it! A good example is the delivery guy for my all time favorite restaurant anywhere (Kim Moon). He gets ripped off on a regular basis. In fact, I’ve seen it happen when he cashes out at the end of the day. I ordered so much food from that place my first year of college that now (two years into my degree) I’m on a first name basis not only with him but also with most of the staff. He waves at me when he drives by! When I eat at my favorite restaurant now, it feels like I’m at my home away from home. Don’t you want that to happen when you went out to eat?

So, what about you? Do you tip 20%? Do you have a restaurant that recognizes you when you walk in? Do you even know the name of your usual waiter? Let me know below!

Waiter Rant: Thanks for the Tip–Confessions of a Cynical Waiter

March 24, 2010

If Looks Could Kill

Mattheous’s Note: I picked this little gem up at my local library during my shift as a Shelving Volunteer. If you can’t afford to buy your own copy, chances are your local library will carry it.

Have you ever wondered what your waiter really thinks of you? Or if said waiter had ever spit in your food (and yes, they do)? Then this is the book for you.

Waiter Rant chronicals the career of an anonymous (for obvious reasons) waiter at two different restaurants: Amici’s and The Bistro. From the very first page of this book I knew it would be an excellent read. I don’t want to give too much away here, but let’s just say things get more interesting the more you read. The book even includes a Apendix containing such gems as “Things Every Waiter Should Carry (Or Have Close By)”–extremely helpful for aspiring waiters, or those of us who just want to know if our waiter is packing heat.

Did I mention this book is the culmination of not only the author’s years as a waiter, but also of his own blog about being a waiter?

Until I read this book I had idea what being a waiter was like. Well, I knew the basic work involved, sure–but I was oblivious to the crap people in the front of the house at a restaurant put up with! Everyone should read this book, especially those of us who write about food, restaurants, or eating in general. After reading this book you’ll never tip anything less than 20% ever again. If you do, you’ll be sorry–The Waiter will guarantee it.

Have you ever worked as a waiter (or some other position in the food service industry)? How often do you eat out? Most importantly, do you tip at least 20%? Let me know below!

Spicy Roasted Chicken Thighs with Miso and Ginger [Via The Kitchn]

March 23, 2010
tags: ,
Chicken: It's What's For Dinner

No, this isn't a picture of the Spicy Roasted Chicken Thighs with Miso and Ginger.

Mattheous’s Note: I haven’t tried this recipe just yet, but it looks so good I’m going to cook it myself when I’m able to stand on both legs again! I already emailed it to Big Grandma and asked her if she could make it sometime soon. Original Recipe found on The Kitchn blog.

I saw this recipe in my RSS Reader today and was seized with a craving for chicken just by the picture (not pictured at right)–I knew I had to pass it on. In my family, we eat chicken once a week (usually for Sunday Dinner)–and usually cooked in a clay pot (just like the Romans did!). Since we don’t eat a lot of red meat, we’re always on the look out for good chicken recipes. We also eat a lot of seafood–and Big Grandma is sharing her recipe for sautéed sea scallops this weekend (easily modified into a stir fry if desired)!

Perhaps I can get Big Grandma to make this for our next Sunday Dinner…

Spicy Roasted Chicken Thighs with Miso and Ginger
serves 4 to 6

2 pounds boneless skinless chicken thighs
3 tablespoons miso paste
One 2-inch piece fresh ginger, peeled and chopped
4 to 6 garlic cloves
1 lemon, zested
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili garlic sauce OR red chili paste

Take the chicken thighs out of their packaging and pat dry.

In a food processor or small chopper whiz the rest of the ingredients until they form a saucy red paste. Dump this over the chicken in a large bowl or pan and mix well. Refrigerate the chicken overnight — or bake immediately.

To bake, heat the oven to 425°F. Spread the chicken in a single layer on a large baking sheet or roasting pan. Bake for 30 minutes, flipping the chicken thighs over once halfway through the baking time. When the internal temperature of the chicken is between 160 and 165°F, take the pan out and let the chicken rest for 5 minutes.

Serve while still piping hot.

It looks absolutely delicious to me, but what about you? Do you like chicken or hate it? Do you have any good chicken recipes to share? What about any family traditions or meals? Let me know below!