http://www.chow.com/boards Fri, 03 May 2013 21:24:06 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/900765#8083471 You eat poorly prepared foie gras and then feel bad about the "poor duck"?? Isn't that akin to a Dachau guard feeling bad that the showers were too cold? e_bone Sun, 19 May 2013 06:11:52 GMT http://chowhound.chow.com/topics/900765#8083471 http://chowhound.chow.com/topics/660205#8083469 This is an old post....and I don't know any facts to say which city holds the true distinction for the title today....however, i can recall reading or hearing that is everyone who lived in San Francisco went out to dinner in every restaurant available, there would still be empty seats. fourunder Sun, 19 May 2013 06:08:32 GMT http://chowhound.chow.com/topics/660205#8083469 http://chowhound.chow.com/topics/865274#8083470 I LOVE them! I also love Pizza Hut. And I know that grosses most people out. It's my I'm hungover/I'm depressed/I'm turning my phone off and watching The Housewives of Orange County all night kind of meal. 1 medium cheese pan pizza, extra sauce, with ranch to dip, and a 10 (oh, why am I lying?) 20 piece boneless mild wings. They're like chicken nuggets covered in an extremely mild, shiny dark ruby glaze of buffalo goodness. Kind of. Not sure if it should be put in the same category as buffalo wings. It's kind of like...craving a flimsy little McDonalds burger when there's an In N Out just down the street. Sometimes there's just a certain taste that you crave, and it ain't always gourmet... schrutefarms Sun, 19 May 2013 06:08:32 GMT http://chowhound.chow.com/topics/865274#8083470 http://chowhound.chow.com/topics/899841#8083468 They had/have it Manchaca and Slaughter. Hancock. Parmer and I35, Escarpment, -sw. sqwertz Sun, 19 May 2013 06:06:50 GMT http://chowhound.chow.com/topics/899841#8083468 http://chowhound.chow.com/topics/901764#8083467 Definitely real. There is a Korean bean paste (comes in a square plastic box as gochujiang hot pepper paste does, except green) that tastes salty and soybeany, but also adds a "gosh darn this is TASTY!" taste. So does Viet fish sauce. Strangely, I am utterly unable to detect the legendary similarly-described effect of MSG. wayne keyser Sun, 19 May 2013 06:06:01 GMT http://chowhound.chow.com/topics/901764#8083467 http://chowhound.chow.com/topics/901694#8083466 We have a Braun since we were married which is ( Ahem ) -- must be 1000 years old. It continues to work just as it did when we bought it. The usual scenario is repeated every 6 months: Wife: " Is this still working ? Should I throw it out ? " Husband: " Yes, it works. " followed by demonstration. Wife, that afternoon: " Guess what ? I'm making (select one answer - sauce, soup, puree, etc) using the Braun blender. " Husband: " Ah, I see. " Cleaned, coiled, and wrapped away, the Braun sleeps away in the cabinet for a few months, until it is found again. I saw one in Lisbon being used to make a large pot of caldo overheat, and then die. Small motor + big job = burnout. SWISSAIRE Sun, 19 May 2013 06:05:43 GMT http://chowhound.chow.com/topics/901694#8083466 http://chowhound.chow.com/topics/901632#8083465 I tried the gamjatang at Korea Garden based on these comments. It's definitely an adequate substitute for Hanmaru's version when that restaurant has a long wait, but I didn't think it was nearly as good. My main criticism is about the quality of the ingredients. The pork in KG's version was tough and gristly, and very difficult to get off the bone. This is a big difference from Hanmaru, where I find the pork to be the star of the soup. The cabbage in KG's version was also very soggy, inedibly so for me, though this may be a matter of taste. The broth at KG was substantially less spicy, and perhaps slightly thinner, than at Hanmaru. There was only one aspect of KG's version that I found better, several spices in their broth that I haven't tasted in Hanmaru's (possibly because of the greater heat level of Hanmaru's). clamdining Sun, 19 May 2013 06:03:18 GMT http://chowhound.chow.com/topics/901632#8083465 http://chowhound.chow.com/topics/503536#8083464 I had a fabulous dinner there tonight, starting with the wood-grilled squid with lotsa grains, fava beans, and yogurt. But the star was the entree of sand dabs with asparagus, snap peas, and spinach with a chive butter sauce. The only time I've had sand dabs this good was on a previous visit here! What a great springtime dish this was, full of ingredients that I don't like unless really top-notch quality, and they delivered superbly. The recommended txakolina went great; I think I may have had that in my previous sand dab meal here as well. While they do take reservations now, I believe they leave half the house open for walk-ins. Michael mdg Sun, 19 May 2013 06:00:56 GMT http://chowhound.chow.com/topics/503536#8083464 http://chowhound.chow.com/topics/902470#8083463 This is how I make my pie crust these days: http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html It took me a little while because I was perfectly happy with my crust and I didn't think it could make much difference, but it really does produce perfect dough every time, better than any I had ever made. You don't even have to stress out about how cold everything is. saria Sun, 19 May 2013 06:00:27 GMT http://chowhound.chow.com/topics/902470#8083463 http://chowhound.chow.com/topics/902466#8083462 Splenda. As red wine drinkers, I suppose we should keep white wine in stock... ceekskat Sun, 19 May 2013 05:59:53 GMT http://chowhound.chow.com/topics/902466#8083462 http://chowhound.chow.com/topics/890885#8083461 The spinach teeth returned after and I just stopped eating it. I love it and bought a bag I guess in hopes that I'd just deal with the spinach teeth but just couldn't bear it for a salad. Tonight, I blanched for a minute or so and then squeezed out all of the water and laid the spinach on towels to get the rest and then continued to saute as usual. No spinach teeth so it works at least this time in case any spinach fan with spinach teeth want to give it another go. fldhkybnva Sun, 19 May 2013 05:58:21 GMT http://chowhound.chow.com/topics/890885#8083461 http://chowhound.chow.com/topics/902214#8083460 I love/hate grits. How do you feel about them? http://chowhound.chow.com/topics/854289 paulj Sun, 19 May 2013 05:56:39 GMT http://chowhound.chow.com/topics/902214#8083460 http://chowhound.chow.com/topics/902126#8083459 I bet the OP could get an early or late reservation at Cotogna on a weekday without too much pain. Love the pizza at Bao Necci too but I think that would have to be prior to the show as they don't stay open very late. grayelf Sun, 19 May 2013 05:54:43 GMT http://chowhound.chow.com/topics/902126#8083459 http://chowhound.chow.com/topics/869712#8083458 Survived a car club run today (13-hr drive day for me) that saw us go from Edmonds > Kingston > Pt. Gamble > Poulsbo > Pt. Orchard > Tacoma > Alki Beach in Seattle. Insane SB lines early this morning on #99 for Peace Arch (backed up to almost the Pacific Inn Hotel, or what I call the Pink Palace) and on Hwy 15 to north of 8 Ave. That Nexus card should be on the TSX ...... Too tired to go to TJ's on the way home. BTW, there are 10 TJ's between Everett and Tacoma for those of you hitting that stretch of the Sound. Many of 'em are bigger than Bham's TJ too. LotusRapper Sun, 19 May 2013 05:50:43 GMT http://chowhound.chow.com/topics/869712#8083458 http://chowhound.chow.com/topics/899637#8083457 Whoops, my #2 place was actually called Gasterea. And the full name of #1 is "Tapeo, anem de tapas." For some reason I cannot edit my post. That's what you get for typing while in a food/wine fog! travelmad478 Sun, 19 May 2013 05:48:48 GMT http://chowhound.chow.com/topics/899637#8083457 http://chowhound.chow.com/topics/901225#8083456 So I am reporting back after the date night. We ended up going to Ox and it was amazing. Here is what we had: Aviation martini & Malbec from whey bar, then the meal began... Clam chowder w/roasted marrow Roasted halibut collar Smoked beef tongue with sweetbread croutons 16oz ribeye-rare Morcilla sausage Mushrooms with foie gras and spinach LOADS of bread and chimichurri Chocolate cake Conclusion: I never wanted the meal to end. The meat melted in my mouth, the chowder was delicious, I want it again, NOW. Rachael5000 Sun, 19 May 2013 05:45:32 GMT http://chowhound.chow.com/topics/901225#8083456 http://chowhound.chow.com/topics/902382#8083454 At 4, you're more likely to have lunch. Is that a problem? Pan Sun, 19 May 2013 05:42:59 GMT http://chowhound.chow.com/topics/902382#8083454 http://chowhound.chow.com/topics/807314#8083453 you're making me hungry jb, sounds delicious today I made a breakfast that was out of the norm for me as it was a bit odd. hubby was hungry, I'd had a protein shake so: roasted turkey on rye with applewood smoked bacon and caraway fontina cheese with tomato slices toasted and chips on the side. dinner was grilled salmon fillets marinated in pesto, twice baked potatoes spinach and green beans, fluffy rolls and salad of celery hearts, green pepper, scallions, tomatoes,olive oil&rice vinegar salt and pepper. no dessert, hub didn't want any. iL Divo Sun, 19 May 2013 05:42:14 GMT http://chowhound.chow.com/topics/807314#8083453 http://chowhound.chow.com/topics/902359#8083452 And thank you for writing that great report! One question: What does LMTC stand for? Pan Sun, 19 May 2013 05:40:57 GMT http://chowhound.chow.com/topics/902359#8083452 http://chowhound.chow.com/topics/898385#8083451 When I lived in Golden Hill in late 70's, early 80's, my sweetie and I dined at Morgan often. They served a luscious mushroom souffle as an amuse bouche. They could do things with chicken breasts that I still haven't figured out. Seems the owner was in jail for something, and his wife carried on the business for quite a while--and yes, the Blue Man was part of the family. Some wonderful memories from Morgan... millerowski Sun, 19 May 2013 05:38:54 GMT http://chowhound.chow.com/topics/898385#8083451 http://chowhound.chow.com/topics/894539#8083449 I rarely go to Chipotle since they started posting the calories on the wall, and I realized what I got was an entire days worth...But if I were going, this is what I get (it's always the same thing) Veggie bowl w/ white rice, black beans and extra veggie mix pico de gallo and corn salsa extra cheese, extra guac and extra sour cream a side of the small tortillas to make little soft tacos a bag of chips to scoop up the rest You now see why I can't go too often...:) schrutefarms Sun, 19 May 2013 05:35:53 GMT http://chowhound.chow.com/topics/894539#8083449 http://chowhound.chow.com/topics/349608#8083448 You'll want to check out Javier's Nuevo Latino Cuisine in Saratoga. Located in the former 28 Tables/Mare/Metro at 17 Maple Avenue. http://www.javiersny.com/ Only opened a month ago, but the few rough edges do not seem to be affecting the food. Owner Javier Rodriguez was an acclaimed maitre d' from NYC until Hurricane Sandy hit. His Chef is Brian Bowden formerly of Creo, The Ginger Man, and McGuire's in Albany. Also new, The Merry Monk from Albany (I've mentioned it above) has opened a place in Saratoga at the former location of Tiz Now at 84 Henry Street. The menu seems a bit more extensive than my last visit to the Albany location. Right next door to the Merry Monk, at 86 Henry Street is the Henry Street Tap Room. Between it and the Monk next door, you've got an awesome selection of craft and Belgium beers. Druther's Brew Pub on Broadway in Saratoga was already open when you last asked what's new, but I don't think it was mentioned. The Brook Tavern has opened at 139 Union Ave at the former location of The Turf Club by the flat track. It is run by the family who own The Wishing Well in Wilton. There might be a few other new places of note, but I'll leave an opportunity for others to comment. btw, The Brown Derby in Albany closed last August and owner, the Mallozzi Group, has opened an Italian restaurant called Johnny's in Schenectady across from Proctor's Theater. Roger K Sun, 19 May 2013 05:35:30 GMT http://chowhound.chow.com/topics/349608#8083448 http://chowhound.chow.com/topics/902412#8083447 Yea, crispy skin is definitely a big bonus of skin-on fish! fldhkybnva Sun, 19 May 2013 05:33:30 GMT http://chowhound.chow.com/topics/902412#8083447 http://chowhound.chow.com/topics/849274#8083446 Steamed broccoli with Cotswold Double Gloucester cheese...yum! I'm not sure who gets up right before bed and steams broccoli but it hit the spot. fldhkybnva Sun, 19 May 2013 05:33:17 GMT http://chowhound.chow.com/topics/849274#8083446