The Bar

Box Burner · Post by **Box Burner** » Thu May 04, 2006 12:21 am

Don't think I will eat any more til I finnish this awsome bottle of stout.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 12:32 am

Well alone again. (looking around)
Guess I will go and look at the tickets thread. I will watch this until I crash though.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 12:57 am

Hey, BoxB- I wouldn't see a problem with you proposing a trade for a ticket, but it's likely to not get answered and sink to the bottom. You'd probably have better luck with the low income ticket route. Don't know if those are all gone, but it's worth a shot.
Personally, I've gone the volunteer route the last 3 years-actually I've volunteered on some level since I started going (99), but if you're involved enough and put in tons of hours, you won't have to pay full price$.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:09 am

thanks

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:10 am

(cracks open a cold one)

(starts picking up and wiping down)

(makes sure coolers are stocked and iced)

(sets up a small cooler, pours meltwater in the bottom)

(stocks with oatmeal stouts)

There. That should keep them below 105-hopefully around 65-70.
Only 122 days, 22 hours and 20 minutes. heh. love you guys.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:13 am

Box Burner wrote:thanks

Hey, no prob-you know how to find that?

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:13 am

Well It looks like you are cleaning up.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:14 am

Are you still here?

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:15 am

fisnd which?
(confused look)

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:16 am

Oh, yeah. I like to leave the bar nice, there's usually folks rollin thru for their morning coffee by 5 or 6 am. You good, or you need another? I'm gonna be on for a bit, I've still got some work to do here at the store and I've got cold beer to drink. Speaking of which, time for another default PBR.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:18 am

Guess I will take another one ... thanks

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:20 am

low income ticket

Here ya go.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:23 am

Here's a link for those low income tickets.

http://tickets.burningman.com/#lowincome

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:24 am

Do ya just order one or how does it work?

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:28 am

Hey i jes took a peek at your profile. See you like to cook. My wife always said I should open a restarunt. I like to cook too.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:31 am

Click the link, read the rules. Does it apply? You willing to volunteer as well?

Yeah, I'm pretty good. Actually right now, I co-own a convenience store and if we can get it off the ground (we just opened), I have plans to put in a small kitchen.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:31 am

Oh, just noticed the link.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:36 am

What do you like to cook?

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:45 am

Well, I was a pizzaman for a few years(not some crappy corporate outfit), I love breakfast, Pot pie, Roasting, Grilling, salads, soups, sandwiches, Italian in general, a little Mexican, I do a mean fried rice,....umm....should I keep going? I'm a professional, and even though I've never gone to chef school I've earned the respect of schooled chefs I've worked with.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:45 am

Damn this stout is good.

(quafs alittle)

haven't had one of these since I left Utah.

(Takes another draught)

Box Burner · Post by **Box Burner** » Thu May 04, 2006 1:51 am

Cool, sounds like you are damn good. What I do best is improvisational. let me look in your pantry and I will see what I can do. I cook a pretty good pot roast and a killer lasgna. At least everyone says it is killer.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:53 am

Yeah, I love good beer, too. I'm only drinking PBR at home(work) because I'm so broke. Usually I go for the IPA's-the hoppier the better. Here's a few-

If people tell you your food is good with their mouths full, it is, believe them.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 1:59 am

OK, now here's a funny thing. I worked at a rehab for teen boys for a couple years- if you can get them to eat your food, you're doing something right-and I got really good at roasting meats. But I don't really like eating beef or pork, more of a chicken man-course, there are always exceptions(ham, BACON!!) but in general I would often not eat what I cooked. Anyway, here's one for you-the next time you do a pork roast, use apples.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 2:07 am

Apples ... sounds interesting. Do they have to be fresh apples? I have a case of dried apples that I need to use. Generally I will cook a prk roast about the same way I cook a beef roast. Have to admit that I do not cook por roast that often though. I do have a 5 seed recipe that is pretty good though. CAn't remember which seeds without looking at the spice rack though. Maybe the stout is working too.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 2:14 am

Probably a bit of both. Sounds to me like you're capable and creative-that's part of what makes me so good. Dried apples? Sure, throw 'em in the roasting pan with the rest of your mire poix and add some water then the pork on top with a complementary spice over the pork. Cloves work well with that one.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 2:25 am

I'm gonna pop outside for a smoke, be back in a few.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 2:26 am

I remember now

2 1/2 lb to 3 lb pork or beef roast (works good on beef too)
2 tbsp soy sauce
1 tbsp celery seed
1 tbsp fennel seed
1 tbsp caraway seed
1 tbsp dill seed
1 tbsp anise seed
1 tsp beef bouillon, ground
1 cip water

trim fat, rub soy sauce on roast. Mix seeds and bouillon and spread on large sheet of foil. Rool roast in seeds to cover roast then wrap foil around roast. Place in fridge for 2 to 8 hours. place in crock pot or dutch oven, pour water around roast. Cook till done. When done remove juices to sauce (strain out seeds if desired) pan and thicken a little with corn starch to make a gravy.

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 2:36 am

Nice. You ever do a roux? This is what the pro's use when they wanna avoid cornstarch. Start with 1# butter, add 1 1/2 C flour, over high heat stirring constantly. Add flour as necessary til you have a proper lava thickness-brown to desired doneness (white, blond, lt brown, chocolate brown) then add to sauce, gravy, whatever (this is usually used in restaurant mac&cheese which I abhor). Course, that recipe would be for a gallon of gravy(I'm used to cooking for 30-50). Anyway, it's quite useful in gumbo and gravies, pot pie, stuff like that.

Box Burner · Post by **Box Burner** » Thu May 04, 2006 2:49 am

Lately i have been interested in cajus/creole. Tried to make a roux with flour and veg oil as directed but I think I burned it.

Does it work better with butter?

Desert Duck · Post by **Desert Duck** » Thu May 04, 2006 2:52 am

YES!!