http://www.chow.com/boards Mon, 27 Jul 2009 20:40:16 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/639831#5200903 I went the last time, they give away lots of freebie stuff like drink and food samples to take with you, not little bite size samples you eat there. I find the gas at the Commerce location to be 5-10 cent's/gallon cheaper than the Alhambra Costco and that's checking the same day a few times within the same hour. Mon, 23 Nov 2009 00:59:21 GMT http://www.chow.com/topics/639831#5200903 http://www.chow.com/topics/668800#5200902 Just in case anyone checks this: Ended up going to The Drake since they offer a 'raw bar' as well as regular food. All of our meals were good. The Spicy Tuna, the salmon make and the drake maki all thrilled my friend who had a craving for sushi (the sushi pizza was bland, but what do you expect from sushi pizza). I don't think this would be 'great quality' sushi held up to a standard from a traditional sushi restaurant, but for casual dining it was perfect. My non-Japanese-food-friend had a great burger and they allowed her to have a side of beet and pear salad as a side. She was very pleased. Mon, 23 Nov 2009 00:59:04 GMT http://www.chow.com/topics/668800#5200902 http://www.chow.com/topics/667884#5200901 I was just thinking the same thing as I was reading this thread. So.Orange/maplewood is a very attractive area for foodies. Montclair is also an obvious choice. beyond the obvious supermarkets, there are lots of good ethnic food shops within a short driving distance. Morristown/Madison are also attractive spots. Mon, 23 Nov 2009 00:56:26 GMT http://www.chow.com/topics/667884#5200901 http://www.chow.com/topics/669094#5200900 This summer I made several stops at Andy’s Orchard to purchase the phenomenal stone fruit. On the short route there from the freeway exit, one time an itinerant taco truck was parked by the side of the road by a field of chile peppers. In this photo of the truck, you can see the pickers in the background. La Chaparra taco truck in the field: http://www.flickr.com/photos/melaniewong/4124445400 Tacos were $1.50 apiece and good size here. Very fresh onions and cilantro, and both the red and green salsas were killer with complexity and spicy heat. I liked the addition of a slice of avocado on top. Carnitas was a little dry. Cabeza and lengua were very good. Trio of tacos: http://www.flickr.com/photos/melaniewong/4124445396/ I asked the route and hours of the truck and was only told that it roams around the Morgan Hill area, wherever the workers might be. If you spot La Chaparra, it’s worth a stop. Mon, 23 Nov 2009 00:55:33 GMT http://www.chow.com/topics/669094#5200900 http://www.chow.com/topics/638361#5200899 the menu flyer i picked up in june has the hours: M-F 6:30-9:00 Sat 7:00-10:00 Sun 10:00-8:00 Everyday Breakfast is M-F 6:30-10:30AM, Sat 7-2,Sun 10-2 Weekend Brunch is Sat and Sun 10-2 Dinner themes: Casserole Sundays Taco Mondays Special Bistro Fare Thursdays, Fridays and Saturdays Again, this was from June, so not sure if this is the most up to date. But at least it gives you an idea of the hours. Mon, 23 Nov 2009 00:55:00 GMT http://www.chow.com/topics/638361#5200899 http://www.chow.com/topics/667336#5200898 Wurstkuche in downtown LA has the best hot dogs in LA, period. And also the best Belgian, or any other, Fries. 3rd & Traction, just east of Alameda, and a few blocks south of Union Station. Forget Pinks even exists. Fabs Dogs if you want a traditional one, but otherwise.... And a great selection of beers, btw. Mon, 23 Nov 2009 00:54:29 GMT http://www.chow.com/topics/667336#5200898 http://www.chow.com/topics/669093#5200897 i was help packing up a friend today and these were several bottle of wine/champagne on counter and she took me to take them if i wanted...well, of course i wanted! i have no idea about any of them. some are pretty old, and i dont know if that means they will be GREAT or gross....? any info would be appreciated. 1997 bandiera coastal cab sav 1991 clos du bois cab sav 1984 alexandria tikves region cab sav chandon brut cuvee joseph louis methode chamenoise brut reserve thanks in advance! Mon, 23 Nov 2009 00:53:27 GMT http://www.chow.com/topics/669093#5200897 http://www.chow.com/topics/668284#5200896 Lately: cucumber slices alone or with homemade hummus low-salt roasted almonds (just a handful) apples, usually gala watermelon wedge (I live in FL) edamame celery sticks hint of salt Triscuits with goat cheese red grapefruit Mon, 23 Nov 2009 00:52:03 GMT http://www.chow.com/topics/668284#5200896 http://www.chow.com/topics/667809#5200895 I think Givanni's is the kind of place you have to try, primarily because there's such disparate opinion about it. I have never had a good meal there, ever, and I've eaten there a lot (as I had many friends who worked there). It's passable at best and gut-wrenchingly awful at worst, in my opinion. But like I said, some love it. There's a reason nearly every language has a way of saying "There's no accounting for taste." Mon, 23 Nov 2009 00:51:56 GMT http://www.chow.com/topics/667809#5200895 http://www.chow.com/topics/668705#5200894 From Sheba, the Doberman--to my Uncle Al (RIP, both!) I have knocked the gingerbread you baked this morning and which I know you craved and baked when you awoke My bad It landed upside-down Leaving none for either of us Mon, 23 Nov 2009 00:50:09 GMT http://www.chow.com/topics/668705#5200894 http://www.chow.com/topics/640498#5200893 Actually (and thankfully), NC still has lots of great bbq. Since you are in Chapel Hill, you should try Allen and Son, if you haven't already. Excellent 'q, cooked over hardwood the old way. They are located on Hwy. 86 between CH and Hillsborough. Mon, 23 Nov 2009 00:49:40 GMT http://www.chow.com/topics/640498#5200893 http://www.chow.com/topics/432452#5200892 Duck fat is a by-product. It's easily purchased in bulk. One doesn't need to render it from scratch, but you can get about a cup or so from each duck depending on variety. Mon, 23 Nov 2009 00:49:04 GMT http://www.chow.com/topics/432452#5200892 http://www.chow.com/topics/12929#5200891 My rating for the J'Ville inn would be too low to register! Blame it on the food poisoning. No wait! Blame it on the pathetic non-response to our report of food poisoning! I cajoled my partner and my brother into having my birthday dinner there because of the yummy Bleu Cheese Creme Brulee appetizer. June 3rd, 2009 we had a pretty mediocre dinner; the aforementioned appetizer was delicious, the calamari (was that the killer?) was good and the service was great. The setting was very "old folks home." and smelled of years old stale smoke that must be soaked into the bricks and probably the nasty looking carpet. The outside patio is lovely. My partner had the safe boring chicken with no sauce. My brother had a seafood pasta and I had the razor clams. Noting a seafood trend here? He and I tasted each other's entrees and by 11:30 pm we were both deathly ill. I am so sorry Tom! We are both relatively strong, healthy (if middle-aged) specimans so the severe dehydration and exhaustion of the next day did not send us to the hospital. Some time around 3:30 am it seemed as though it might. As soon as I could hold the phone I called and reported our problem to the staff member who answered the phone. He said that I "would have to talk to the owner" and that he would take my number and the owner would give me a call. The owner called at 4:00 pm when I had gone to sleep (anyone who has been poisoned knows about the overwhelming fatigue that comes with dehydration.) he left a very non-commital message on my phone with his cell phone number. I called him back and he didn't answer his cell phone (can't imagine why.) I left a very nice message saying that I was just trying to let him know about a problem that might be a serious health hazard to someone who might be less healthy than the two of us. I really just wanted to help them avoid a very bad situation if anyone else was served whatever was rotten in the kitchen. He called my back and left one more message without "admitting and liability" and without any sort of apololgy or offer to repay our $188.00 tab. I believe that his entire point was to avoid a lawsuit. We have an attorney brother and my partner is a jury consultant but oddly we would not have considered a lawsuit to be an option. We were actually just concerned with the problem and would have liked a meal comped and an apology. WE GOT LESS THAN NOTHING. There are plenty of nice, considerate ways to express regret and concern that don't admit wrongdoing. Jerry should take a lesson somewhere. The lack of appropriate response leads me to truly believe that the owner and possibly the kitchen staff are unconcerned with food safety. This restaurant is NOT a good bet. Food poisoning is never worth the risk. Too bad about the bleu brulee! Mon, 23 Nov 2009 00:48:15 GMT http://www.chow.com/topics/12929#5200891 http://www.chow.com/topics/668787#5200890 Bouchon bakery is a great restaurant (sit down service, full bar, etc). Really great food and fun setting too. It's not a place to pick up a muffin or anything like that. : ) JeremyEG Mon, 23 Nov 2009 00:47:51 GMT http://www.chow.com/topics/668787#5200890 http://www.chow.com/topics/658885#5200889 Foster Farms FAQ's http://www.fosterfarms.com/faq/raise.asp Mon, 23 Nov 2009 00:47:46 GMT http://www.chow.com/topics/658885#5200889 http://www.chow.com/topics/668523#5200887 From what I read before the deletion, even more culpability. Mon, 23 Nov 2009 00:47:40 GMT http://www.chow.com/topics/668523#5200887 http://www.chow.com/topics/669067#5200886 Thanks all for the replies... I know that I shouldn't make something that "competes," but I do want something that stands out as really great... as in "I want the recipe!" I guess I'll decide between the smashed parmesan and buttermilk. I wanted to use red potatoes and leave the skins on. I think that goes better with the smashed parm, or at least, I know Ina's Buttermilk recipe uses Yukon gold. Mon, 23 Nov 2009 00:47:28 GMT http://www.chow.com/topics/669067#5200886 http://www.chow.com/topics/668781#5200885 Hi there, agree wholeheartedly. Have been 4 times since it opened, getting better each time. Try the Kicker next time. Also should mention the salads are really good too, still undecided about their wings. Mon, 23 Nov 2009 00:47:25 GMT http://www.chow.com/topics/668781#5200885 http://www.chow.com/topics/668916#5200884 ABSOLUTELY!!! I love my Kuhn Rikon and would never go back to any other peeler. I have also given it to a bunch of people who love it, too, and have given it as a gift to others!!! I had been using the Oxo peeler, and liked it a lot... until I got the Kuhn Rikon. This is so much better. Mon, 23 Nov 2009 00:47:25 GMT http://www.chow.com/topics/668916#5200884 http://www.chow.com/topics/669092#5200883 Yesterday I had a chance to try a selection of morning pastries from Brioche bakery in North Beach. Blueberry Danish – Buttery pastry, just enough sugar to not overwhelm the fresh berries, good job. Fruit fougasse – Pale in color with a satisfyingly chewy texture to the dough shaped in a small ladder shape, filled with dried figs and other dried fruit, my favorite of the bunch. Also made in an olive version. Almond croissant – Good version, lots of almond paste filling, not quite as crunchy as I prefer Sugar brioche – A big slice of almost layered waves of buttery, eggy brioche sprinkled with sugar. I liked this one very much too for a less sweet start to the day. Mon, 23 Nov 2009 00:46:44 GMT http://www.chow.com/topics/669092#5200883 http://www.chow.com/topics/668750#5200882 I wasn't even aware that Costco sold truffle butter. Do you have an approximate idea of what it usually costs? We don't live near enough a Costco for me to run in and check-thanks! Mon, 23 Nov 2009 00:45:53 GMT http://www.chow.com/topics/668750#5200882 http://www.chow.com/topics/668694#5200881 Slow down when passing through or you'll miss it. Mon, 23 Nov 2009 00:45:13 GMT http://www.chow.com/topics/668694#5200881 http://www.chow.com/topics/669091#5200880 I'm visiting my family in my native Milwaukee this Thanksgiving, I visit there a few times a year but this is the first Thanksgiving there in many years. My small family has decided at the last minute not to go out but to instead stay home with a pre-prepared, store-bought meal. I don't eat meat and I follow a whole grain, low fat, Mediterranean style diet and I think what I'm going to have to do is pick something up the day before or the morning of. Does anyone have any good recommendations for somewhere I can get good take out that I can reheat that will still be tasty? I don't know if I'll just be stuck with Whole Foods' pre-made counter, or even what the selection is like there for vegetarian food compared to what I'm used to on the West Coast. Any vegetarian restaurant suggestions, better yet, restaurants that have good vegetarian or vegan options in addition to a regular menu would be really helpful for my week long visit since there will be lots of eating opportunities. I've been to Lulu's, the Palomino, Hi-Fi, Beans and Barley (not that impressed). Is there somewhere in the 3rd Ward I'm missing, perhaps? Thanks so much! Mon, 23 Nov 2009 00:44:49 GMT http://www.chow.com/topics/669091#5200880 http://www.chow.com/topics/650398#5200879 How did you purchase? Online? Where? Mon, 23 Nov 2009 00:44:40 GMT http://www.chow.com/topics/650398#5200879 http://www.chow.com/topics/668806#5200878 too bad. the idea was good. but i haven't heard great things either. Mon, 23 Nov 2009 00:44:40 GMT http://www.chow.com/topics/668806#5200878 http://www.chow.com/topics/665170#5200877 Any sign of stroopwafels (usu in the blue and white tins)? I saw a few things in local TJ's on Friday, but not those. I didn't bother to ask. They did have a few boxes of Candy Cane JoJos, also the chocolate covered ones, and a few other bits of this and that for holiday stuff, but it clearly was not out in force yet. Mon, 23 Nov 2009 00:44:26 GMT http://www.chow.com/topics/665170#5200877 http://www.chow.com/topics/654458#5200874 We really enjoyed Nine-D for a while but stopped going there after we had two bad experiences with take-out. In both instances, the main dishes were good, but the rice smelled strongly of mildew. Maybe they are storing the plastic take-out containers near a water source. Mon, 23 Nov 2009 00:43:14 GMT http://www.chow.com/topics/654458#5200874 http://www.chow.com/topics/668908#5200873 Forgot...here's a picture of the Entemann's box. Mon, 23 Nov 2009 00:43:03 GMT http://www.chow.com/topics/668908#5200873 http://www.chow.com/topics/663939#5200871 Berkeley Store on Saturday: Oregon Chai Peppermint Chai Tea Latte Concentrate: 32oz, mix 50/50 with milk - $1.99 Vitasoy Organic Holly Nog (sweetened with sugar cane juice) - one side is in French, I believe it was on a shelf above frozen food - $0.99 MOAB Juices: They had a pomegranate flavor and a gobi flavor of superfruit blends. Partial ingredient list: Pomegranate, red grape, cherry, purple plum, pineapple, organic apple, aronia, ...and on. Tastes primarily like pomegranate and "red". 32 oz, 100% juice, -2.49 I also saw more jars of Gertie's Artichoke Tapenade and several more cases of the Barefoot Bubbly Chardonnay Champagne. Sadly, I didn't see any Haagen Daz. Mon, 23 Nov 2009 00:42:56 GMT http://www.chow.com/topics/663939#5200871 http://www.chow.com/topics/666533#5200869 I like the idea of your cheesecloth bag and the contents. The husband doesn't like the whole blech thing and I must have hot food on Shabbos. I just don't feel Shabbosy without hot food. Truth is, I would discard the crockpot and cholent in a heartbeat in favor of piping hot kugel on a blech plus chicken and other sides (again, hotter than when perched atop the crockpot lid), but alas... Mon, 23 Nov 2009 00:42:50 GMT http://www.chow.com/topics/666533#5200869 http://www.chow.com/topics/669001#5200868 Baker's percentages are included with every recipe. Mon, 23 Nov 2009 00:42:06 GMT http://www.chow.com/topics/669001#5200868 http://www.chow.com/topics/668678#5200867 Ditto on Whole Foods. And the Buffet has among the the widest variety of healthy choices in town. It is my casual go-to place if I have a crew of mixed dining preferences. I buy a large roll and make up fun and interesting sandwiches from the Vegie and non-vegie options. Over several years I rarely repeat a combination. And rarely spend over $8. Mon, 23 Nov 2009 00:41:53 GMT http://www.chow.com/topics/668678#5200867 http://www.chow.com/topics/668258#5200865 and Eli's! :) Mon, 23 Nov 2009 00:40:38 GMT http://www.chow.com/topics/668258#5200865 http://www.chow.com/topics/466861#5200863 Oh yeah. It was enough for 20 people. We had about 15 people on thanksgiving and it took another 2-3 days for all of us to finish it. Mon, 23 Nov 2009 00:39:22 GMT http://www.chow.com/topics/466861#5200863 http://www.chow.com/topics/664952#5200862 Shirahama has had a rough run on yelp: http://www.yelp.com/biz/shirahama-sushi-and-japanese-restaurant-san-diego One review, one star. Not like that means anything. Interesting review from 2004: http://www.sdcitybeat.com/cms/story/detail/?id=2672&atype= Mon, 23 Nov 2009 00:39:09 GMT http://www.chow.com/topics/664952#5200862 http://www.chow.com/topics/669090#5200860 My six year old daughter and a little neighbor friend just proudly brought in their haul--about 25 decidedly green lemons and about 50 not-really-ripe-yet oranges. I have a huge haul of lemons coming this year, but the orange tree set pretty lightly this year, so that's perhaps half of the fruit that was on the tree. I hate to waste it, but I haven't a clue what to do with unready citrus. Any ideas? Can it be used for marmalade? Mon, 23 Nov 2009 00:38:59 GMT http://www.chow.com/topics/669090#5200860 http://www.chow.com/topics/589286#5200858 I guess results may vary. I tried the Pepin method and did not like it. Even when the crust was almost black, the inside was still heavy and more than a bit gummy. I tossed the entire loaf. Lahey's dough is very wet, but Pepin's is almost pancake batter (if you figure a cup of flour is 4.5 ounces, in baker's percentage it calls for 110% water). Maybe it was the shape of the pot, but it seems there was no way for all that water to cook off. Congratulations to everyone that had success with this method, but I'll stick with recipes where you can actually shape a loaf, even it it is rather floppy. Mon, 23 Nov 2009 00:38:53 GMT http://www.chow.com/topics/589286#5200858 http://www.chow.com/topics/669089#5200857 heres a couple sweet ones Snake and Jakes, saturn bar erin rose any others? Mon, 23 Nov 2009 00:38:42 GMT http://www.chow.com/topics/669089#5200857 http://www.chow.com/topics/392146#5200856 I suspect midnight is about the granularity of opentable's maximum advance reservation limit option, not TFL's choice. Chez Panisse has the same approach, except 30 days, though they usually don't get sold out instantly except for special dinners such as Bastille Day. I don't think any famous and popular restaurant has come up with a solution for all the tables booking up as soon as they're available other than raising the prices until that doesn't happen. Mon, 23 Nov 2009 00:37:55 GMT http://www.chow.com/topics/392146#5200856 http://www.chow.com/topics/668764#5200855 I like dried basil in salad dressings. Not the same flavour as fresh at all; but I do like it. Other than that, I always use fresh. Mon, 23 Nov 2009 00:37:53 GMT http://www.chow.com/topics/668764#5200855 http://www.chow.com/topics/333489#5200853 I am planning to make this for Thanksgiving this year, but will be preparing it on Monday- Is it possible to freeze or refrigerate it and bake it on the day of? Mon, 23 Nov 2009 00:37:13 GMT http://www.chow.com/topics/333489#5200853 http://www.chow.com/topics/661286#5200852 We chowhounds discovered this place too late, I'm afraid. Not to worry, though. Soo has a serious passion for cooking, and I'm sure that we will taste her delicious food again... (psst... she has mentioned that she might like try her hand at catering, albeit on a small scale... ;)). In other news, I have been working on developing recipes that include her Gochuchang! Prepare for your world to be rocked! Mon, 23 Nov 2009 00:36:28 GMT http://www.chow.com/topics/661286#5200852 http://www.chow.com/topics/669087#5200851 You can get apple or cherry *chips* at most any grocery store. As far as chunks go, Harris Teeter regularly has mesquite and hickory chunks, but I don't remember seeing any fruit woods. Might be worth calling around to a few, though. Mon, 23 Nov 2009 00:36:09 GMT http://www.chow.com/topics/669087#5200851 http://www.chow.com/topics/653297#5200850 Cathedral Cellar 2007 is out at LCBO now and just as good as 2006. Mon, 23 Nov 2009 00:34:36 GMT http://www.chow.com/topics/653297#5200850 http://www.chow.com/topics/665785#5200847 She did say that she didn't like the capers. She isn't a fan of my chicken with olives, either, so that makes sense. Mon, 23 Nov 2009 00:34:02 GMT http://www.chow.com/topics/665785#5200847 http://www.chow.com/topics/669072#5200846 You are a treasure! I love dumplings and I love Flushing. This is in my file for our next NYC trip. thanks. Mon, 23 Nov 2009 00:32:53 GMT http://www.chow.com/topics/669072#5200846 http://www.chow.com/topics/669088#5200845 Bonjour, Montreal visitor here again. Looking for good bakery with baguette, sourdough, multigrain, etc. Thanks for your help Merci Mon, 23 Nov 2009 00:32:26 GMT http://www.chow.com/topics/669088#5200845 http://www.chow.com/topics/462072#5200844 I've done her recipe the last five years, and I think the three days makes a difference.(so does the star anise). The skin browns up to an amazing color, and the effect of the brine as far as flavor goes stays subtle--but the moistness of the meat is amazing, and you get spectacular gravy. I don't think it's any harder to brine for three days instead of two, and I just assume you're getting more penetration in all that time. Too short a time and the sugar and salt leech all the moisture out. My only slightly unhappy experience was paying a fortune for a heritage turkey. I've heard this from restaurants, too. They have less meat and, strangely enough, less flavor than domesticated white turkeys. I've got a conscience, so I'm sticking with a pastured turkey. Brine away and best of luck. Mon, 23 Nov 2009 00:31:26 GMT http://www.chow.com/topics/462072#5200844 http://www.chow.com/topics/654500#5200843 Ok, foodtekie, I've officially been in. Didn't have time for food, but had a cappucino and an overpriced round, little thingamajig. I wish the thingamajig had been dairy and/or tastier. It was just ok and quite expensive. Cappucino was good, but absolutely too small a glass (never have seen it in such a small glass) and by the time I got it to the table, it was a quarter of the way deflated (yes, i know it is supposed to deflate). I will give them a high mark for ambience. I did feel like I was in Manhattan and I did enjoy sitting on the leather couch in the alcove, but the plastic chairs looked uncomfortable. I will try the food sometime soon and post. Mon, 23 Nov 2009 00:30:54 GMT http://www.chow.com/topics/654500#5200843 http://www.chow.com/topics/668776#5200842 Yes, most things be found elsewhere. But perhaps you need to search grocery stores far and wide, you need to order ahead of time, or they cost a fortune. Mon, 23 Nov 2009 00:30:50 GMT http://www.chow.com/topics/668776#5200842