http://www.chow.com/boards/27 Sat, 26 May 2007 17:15:13 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/367702#4303156 I'm seconding risotto. It almost always comes out in a sticky block, yet can also be undercooked and dry (how does that happen?). I've never understood how restaurants could cook this to order. Oh, that's right; never. Parboiling is disgusting. Wed, 07 Jan 2009 10:12:50 GMT http://www.chow.com/topics/367702#4303156 http://www.chow.com/topics/584945#4303149 That type of naming makes me glaze over when looking at a menu - it just feels like work to wade through all of the names in order to find what I want... Wed, 07 Jan 2009 09:47:11 GMT http://www.chow.com/topics/584945#4303149 http://www.chow.com/topics/583793#4303147 Apparantly a quarter of a bottle of water (I don't know if they mean price or volume) is the amount of petrol it costs to transport it. And also, it's imported from places like Hawaii, who are then left to drink unclean water. Bottled water = insanely bad for the world. Wed, 07 Jan 2009 09:38:52 GMT http://www.chow.com/topics/583793#4303147 http://www.chow.com/topics/584333#4303089 Right. Sulfites can worsen asthma, especially allergy-related asthma. In addition to red wine, dried fruit is the other major culprit. I always have to remember to avoid dried fruit when I'm having a bout of asthma/asthmatic bronchitis. Allergens are additive, so several of them in combination can trigger an attack when none of them would on their own. For example, I can eat dried fruit and drink red wine, or I can hang out with my sister's cats, but I can't drink red wine at her house (wine + cats = wheezing). Wed, 07 Jan 2009 07:46:45 GMT http://www.chow.com/topics/584333#4303089 http://www.chow.com/topics/360691#4303069 Wow, you two. I never thought of doing that. I normally throw out the leftover pasta since it's cheap, but I think I'll remember this for next time. It sounds simple and very yummy... can't go wrong w/olive oil and garlic. I wish there was consensus on the whole wheat pasta though - if there were something really good, I would just completely switch over. Wed, 07 Jan 2009 07:33:34 GMT http://www.chow.com/topics/360691#4303069 http://www.chow.com/topics/578817#4303019 That place is still there. It has a name, but it is not posted on the door, but it does have a website! Wed, 07 Jan 2009 06:42:19 GMT http://www.chow.com/topics/578817#4303019 http://www.chow.com/topics/584602#4302959 I buy my milk from Broguiere's... it comes in quart glass bottles and the quality's there for me. I don't care to taste the plastic taste from other containers that hold milk. I'm assuming you're being sarcastic but to play your game, yes, I throw it out although in my home it never comes to that. There's always something to bake or another latte to drink, hot chocolate to make so the milk is always used. I use the food I buy and although I'm a nutbag about expiration dates on food I really don't have the occasion to throw things out...I'm continually baking or cooking and the occasion to throw something away rarely happens. Wed, 07 Jan 2009 05:57:46 GMT http://www.chow.com/topics/584602#4302959 http://www.chow.com/topics/585785#4302922 I only have one: I wish all my memorable meals will be shared with someone that I love. That's it. Wed, 07 Jan 2009 05:38:20 GMT http://www.chow.com/topics/585785#4302922 http://www.chow.com/topics/339297#4302906 Coffee Cheese Bread Chocolate Wed, 07 Jan 2009 05:30:45 GMT http://www.chow.com/topics/339297#4302906 http://www.chow.com/topics/585451#4302896 love love love liver (cow, calf, or fowl) and gizzards...so cheap and tasty. Both taste excellent grilled on a korean style table top grill and seasoned with salt, pepper, and a little sesame oil. also love the random offal that comes on the side of soondae. I think it's pig offal and I can only recognize stomach, heart, and liver, and theres always one that looks unfamiliar. But my god, dip that stuff in some salted shrimp sauce and WHOOOWEE good stuff Wed, 07 Jan 2009 05:27:14 GMT http://www.chow.com/topics/585451#4302896 http://www.chow.com/topics/585310#4302767 Is this what you are asking about????: Beer Garden Smoked Salmon Strips: http://www.seabear.com/catalog/Product/Salmon%20appetizers/25/Beer+Garden+Smoked+Salmon+Strips.aspx Smoked Wild Sockeye Salmon Strips: http://www.seabear.com/catalog/Product/Salmon%20appetizers/26/Smoked+Wild+Sockeye+Salmon+Strips.aspx BeerGarden Smoked Salmon and Smoked Sockeye Strips: http://www.seabear.com/catalog/Product/Salmon%20appetizers/27/BeerGarden+Smoked+Salmon+and+Smoked+Sockeye+Strips.aspx Smoked Salmon Jerky: http://www.seabear.com/catalog/Product/Salmon%20appetizers/33/Smoked+Salmon+Jerky.aspx Wed, 07 Jan 2009 04:21:23 GMT http://www.chow.com/topics/585310#4302767 http://www.chow.com/topics/583146#4302540 There are three possible answers to "why does this taste so GOOD?" 1. butter 2. salt 3. butter + salt Would that it were not true. Wed, 07 Jan 2009 02:56:56 GMT http://www.chow.com/topics/583146#4302540 http://www.chow.com/topics/579935#4302528 Margarine or any type of butter-type spread. Wed, 07 Jan 2009 02:54:10 GMT http://www.chow.com/topics/579935#4302528 http://www.chow.com/topics/506869#4302490 Frozen Double Stuff Oreos and the boxed, individually wrapped Little Debbie oatmeal with the white cream in the middle. Wed, 07 Jan 2009 02:36:36 GMT http://www.chow.com/topics/506869#4302490 http://www.chow.com/topics/353862#4302456 absolutely. It is the "sour" to balance all that soft--delicious-- stuff that makes up Thksgvg dinner. We never have any turkey dinner without saurkraut---a little turkey gravy on top, delicious. I am from Baltimore and presume it is the German/Pennsylvania Dutch influence. Wed, 07 Jan 2009 02:27:04 GMT http://www.chow.com/topics/353862#4302456 http://www.chow.com/topics/582934#4302405 I agree completely. I live in the San Gabriel Valley (just east of Los Angeles), which has a huge number of Chinese-Americans. The only "Chinese buffets" around here are really a mix of lots of different kinds of styles, including Japanese, American, Italian, and some chow mein. I have yet to go to one that was decent. It's cheaper to go to a decent Chinese restaurant than to go to a buffet, too. Wed, 07 Jan 2009 02:11:08 GMT http://www.chow.com/topics/582934#4302405 http://www.chow.com/topics/585704#4302402 When my weight starts to creep upward I simply cut my lunch and dinner portions in half until I hit the weight I want. It's simple. I don't feel deprived or like I'm on a "diet" because I still get to eat what I like and best of all I still get to cook what I like too! Wed, 07 Jan 2009 02:10:24 GMT http://www.chow.com/topics/585704#4302402 http://www.chow.com/topics/585369#4302347 Robertson's in Salado, Texas. It's amazing! http://www.robertsonshams.com/jerky.html Wed, 07 Jan 2009 01:49:59 GMT http://www.chow.com/topics/585369#4302347 http://www.chow.com/topics/585442#4302111 My wife and I went to San Antonio recenlty, and stopped on the way in Luling and Lockhart for what we knew was way too much barbque to eat, so we brought a toaster oven with us for leftovers for that and the week we spent on the river. It's great for bagels and muffins in the morning, and in my opinion, superior for reheating most foods, better than the microwave. Since you're there so long, I don't think the 30-40 bucks spent on one at a Best Buy or discount store would be unjustified. Wed, 07 Jan 2009 00:16:52 GMT http://www.chow.com/topics/585442#4302111 http://www.chow.com/topics/585475#4302086 FishnDive, I love a good crawfish boil... usually the season starts about two weeks from now, and ends late June to as late as August, depending on the rainfall. (More rainfall=longer season).I actually phoned up a couple of places (cited below) to ask about your question. These are only two companies that sell and ship the live crawfish for your fest (a friend has tried them and was happy with their service). They said to give them a call in April and ask about your dates--they can look at the rainfall and weather patterns then to better determine if they think nature will accomodate a crawfish season long enough for your party (last year's season went all the way into August). Laissez les bontemps roulez! http://www.crawfish-express.com/crawfish.asp http://www.crawfishcoofcentralflainc.com/ Wed, 07 Jan 2009 00:09:03 GMT http://www.chow.com/topics/585475#4302086 http://www.chow.com/topics/585439#4302061 well, I would say no wine, onions, bell peppers, broccoli, etc. (cabbage) It all passes through to the baby, and can cause gastrointestinal distress. And alcohol in any amount passes through and is not "burned off 100%" through cooking. Don't give the infant alcohol. As I recall after my two C-Sections with a 3 y/o and husband in the house, things that he could re-heat such as have been suggested, meat loaf, mac n cheese, ham, fried chicken. The new mom herself needs good nutrition and extra liquids such as chicken soup, tomato soup. Wed, 07 Jan 2009 00:01:12 GMT http://www.chow.com/topics/585439#4302061 http://www.chow.com/topics/585628#4301826 I usually used the cheese wire (a wire with handles) when it was my job to cut them apart at a cheese store. I've also used the Parmesan knife, but it can get messy and if you're not ready when it breaks apart, be careful not to let it drop. It takes some practice. Tue, 06 Jan 2009 22:53:25 GMT http://www.chow.com/topics/585628#4301826 http://www.chow.com/topics/581559#4301746 New information on Spanish Bar Cakes!!!! After much searching and calling I have found a Bakery in Canada that makes Spanish Bar Cakes. I called the Bakery- Oakrun Farm Bakery LTD.,Ancaster, Ontario Canada and they informed me that two Grocery chains in the South carry the Spanish Bar Cake, Lowes Food Stores and Ingles Stores. You can go onto these stores web sites to locate a store near you. I contacted the manager at the Lowes Food Store, 1581 New Garden Rd., Greensboro, NC and he graciously called me and told me that he ordered the cakes. I have since purchased 5 of them since Christmas and to the best of my remembrance they taste exactly as they did in the 50's & 60's when we purchased them from now closed local A&P stores. The cakes have two layers, with icing between the layers and aprox. 1/4" icing on top. They measure 8" long x 3-1/2" wide x 2"high. Serving Size 1/6 cake- calories 330/ calories from Fat 90. I encourage you to call the managers of your local Lowes Food or Ingles Stores and have them order these delicious cakes to help you bring back the memories from the old days in the South from the A&P Stores Tue, 06 Jan 2009 22:29:34 GMT http://www.chow.com/topics/581559#4301746 http://www.chow.com/topics/583154#4301597 Not many places stock it, but there is a GF beer on the market by a mas producer like Anheauser-Busch...My mom has celiac's and she loves it! I think it's called RedBarn or RedBridge...made from sorghum... I would miss most the baguette from my local bakery, Standard Baking- GF bread just don't have that same texture... Tue, 06 Jan 2009 21:48:32 GMT http://www.chow.com/topics/583154#4301597 http://www.chow.com/topics/580692#4301513 No, Cheddar (the village) is in a region (Somersetshire) where a lot of cheddar (the cheese)( was (and still is) made but Cheddar itself has no cheese industry, and hasn't for ages. Cheddar and Cheddaring (the cheesemaking method by which Cheddar is made which invove slicing and stacking the curds repeatedly) probably got associated with Cheddar due to large number of tourists who ate it while in Cheddar (usally to see the Cheddar Gorge). and upon going home spoke of the "Cheese they had in Cheddar" the rest, as they say is history Tue, 06 Jan 2009 21:27:52 GMT http://www.chow.com/topics/580692#4301513 http://www.chow.com/topics/584813#4301378 I'm gonna check out the local fruit markets today for somma them fla navels. I'm really hoping the Ca crop is excellent this year. They had that frost or whatever a few years ago, and the crops were ruined. Last year was nothing special, either - wonder if the same disaster had something to do with it. I do remember, like three years ago, and every year prior to that, gorging on those big cali navels. When they are at the height of their season, and juicy, and sweet, there is no better fruit imo. Well, maybe Yali pears, or Alphonso mangoes, well, dammit - Usually ANY fruit is just outstanding food when they are at the height of their season. Oh, don't quote me on the time frame of that orange crop disaster - it may have even been last year. All I know is, it seems like years since I had a great Cali navel. I'm jonsing for them for sure. Tue, 06 Jan 2009 20:56:26 GMT http://www.chow.com/topics/584813#4301378 http://www.chow.com/topics/289255#4301271 I really like the Kikkoman Ponzu (lemon) soy sauce - very tasty! Tue, 06 Jan 2009 20:27:39 GMT http://www.chow.com/topics/289255#4301271 http://www.chow.com/topics/431702#4301262 These are now our Christmas morning breakfast tradition. What a treat! Phoo-D http://www.phoo-d.com Tue, 06 Jan 2009 20:25:45 GMT http://www.chow.com/topics/431702#4301262 http://www.chow.com/topics/584091#4301249 for us it's always black eyed peas and collards. This year I took the carcass of a few smoked chickens and put them in the pressure cooker along with some aromatics. The stock was golden brown with a nice smoked taste and gelled nicely. I cooked my peas, and this year mustard greens into this stock and made a New Years soup. Tue, 06 Jan 2009 20:23:22 GMT http://www.chow.com/topics/584091#4301249 http://www.chow.com/topics/582096#4301221 Maple syrup on turkey bacon and sausage is done on purpose in my house - and with relish. My everything bagel with turkey bacon and peanut butter is legendary - everyone laughs but they are sooo good. Tue, 06 Jan 2009 20:12:34 GMT http://www.chow.com/topics/582096#4301221 http://www.chow.com/topics/585600#4301214 I love truffle oil drizzled over sliced tomatoes, with some fleur de sel. I do realize that a lot of the stuff available is synthetic, but what I have is marked, "extra virgin olive oil flavoured with white truffle (Tuber Magnatum Pico)", I paid $14.95 for a 1.94 oz / 55ml bottle. It is made in Italy. I suspect it is genuine. Tue, 06 Jan 2009 20:09:57 GMT http://www.chow.com/topics/585600#4301214 http://www.chow.com/topics/580320#4301094 Really. Since Vosages came out with their bacon-laced chocolate bar, I would rethink that. Tue, 06 Jan 2009 19:42:34 GMT http://www.chow.com/topics/580320#4301094 http://www.chow.com/topics/448564#4300911 oh nice suggestions! Tue, 06 Jan 2009 18:51:28 GMT http://www.chow.com/topics/448564#4300911 http://www.chow.com/topics/585363#4300897 yum that sounds so good! Tue, 06 Jan 2009 18:48:11 GMT http://www.chow.com/topics/585363#4300897 http://www.chow.com/topics/584956#4300813 Same old idea, still good: http://www.lakechamplainchocolates.com/ Tue, 06 Jan 2009 18:23:06 GMT http://www.chow.com/topics/584956#4300813 http://www.chow.com/topics/584960#4299948 Whitefly is a growing and spreading pest of many crops. It is most problematic in being a disease vector rather than directly damaging crops and crop plants. Tue, 06 Jan 2009 13:25:05 GMT http://www.chow.com/topics/584960#4299948 http://www.chow.com/topics/582218#4299744 I always stock up when they're on sale. Most often, that means a 2-for-1 special around here, which are pretty frequent. I don't think I've paid more than $1.50 per can, sometimes less on average, in the past year. (But...that does mean having to buy in quantity, and it's for Cento. I haven't seen Vantia in my area.) Tue, 06 Jan 2009 07:30:04 GMT http://www.chow.com/topics/582218#4299744 http://www.chow.com/topics/584598#4299454 I know I did the same for my husband, I must have 20 bags of animal cookies. Tue, 06 Jan 2009 04:16:56 GMT http://www.chow.com/topics/584598#4299454 http://www.chow.com/topics/583298#4299257 Sushi, berries and dark chocolate Tue, 06 Jan 2009 03:00:03 GMT http://www.chow.com/topics/583298#4299257 http://www.chow.com/topics/569623#4299082 And how long have you had those suckers? Wierdest combination I have ever heard of. I'm going to go fix me a fried okra and cornbread sandwich. Don't forget the buttermilk! Tue, 06 Jan 2009 01:57:48 GMT http://www.chow.com/topics/569623#4299082 http://www.chow.com/topics/533888#4298517 Here's a little tidbit that you might find amusing. Many years ago, my company was doing business with Kraft. I nearly fell off my chair in a conference room when they started talking about their "Natural Cheese Division". I could only imagine what the choose sold by their other divisions was considered :) Mon, 05 Jan 2009 22:41:14 GMT http://www.chow.com/topics/533888#4298517 http://www.chow.com/topics/584881#4298270 I am guessing that your list gives general pairings for the type of meat, and more specific ones that are especially good (or common) with particular cuts. Another possibility is that you have found some simple omissions or overlooked options, rather than well thought out variations. Yet another possibility is that the cooking times and methods for certain cuts don't mesh as well with the cooking times for the other items. For example, to get much flavor from star anise you either need to grind the seeds (after removing them from the pods), or simmer the whole pod in a sauce. Star anise is a common addition to Chinese 'red cook' sauces, which are soy sauce based cooking broths, used for long slow simmering. Thus I'd expect to see star anise paired with pork ribs, shoulder, port or beef tongue, etc. But chops need less cooking time, and in Chinese cooking are rarely served as whole bone-in chops. Instead the meat is likely to be cut up and used in a stir fry. Star anise is not usually used this way, except by way of 5 Spice powder. Still, I don't think it would be wrong to make a soy sauce, star anise, and wine and/or stock reduction, and pour that over grilled chops. Similarly carrots may be common in veal stews (including osso buco), but not a common accompaniment to veal chops. But, a carrot puree, or other cooked carrot dish might pair nicely with chops. There was a recent thread about a Top Chef dish that paired rack of lamb with an Indian style carrot puree. Ming Tsai has a cooking series in which he explores options of using unusual fusion pairings to make a 'master sauce'. I'm pretty sure he has used star anise, though I don't recall what he paired it with. I suspect your list is based on common pairings (as found in recipes), as opposed to systematic exploration of pairings that might or might not work (experimental kitchen research). Mon, 05 Jan 2009 21:29:00 GMT http://www.chow.com/topics/584881#4298270 http://www.chow.com/topics/533354#4298169 After a hard night out for new years my friends and I needed to soak up our hangover with some good ol' greasey food. The Grill located on Queensway and East Mall in Toronto, Ontario is the place to go plus, its a 24hrs joint. Great food, good price and a perfect cure to your hangover or if you just need to eat. Mon, 05 Jan 2009 21:03:44 GMT http://www.chow.com/topics/533354#4298169 http://www.chow.com/topics/418269#4298164 WOW those glasses are the best! I have niece that lives in the UK , I must get them shipped to her so the next time she comes home she can bring me them! Mon, 05 Jan 2009 21:02:28 GMT http://www.chow.com/topics/418269#4298164 http://www.chow.com/topics/570959#4298139 If anyone lives in the sothern Etobicoke area I found a great place for shawarma snadwiches and other dishes. Its called the Kohbab House, the price is great and the food is excellent. Located on Lakshore and 8TH. Mon, 05 Jan 2009 20:55:52 GMT http://www.chow.com/topics/570959#4298139 http://www.chow.com/topics/582345#4297881 I used to be able to find it at *some* Stop & Shops. One near me discontinued it; the manager told me it was because the significant Italian-America population preferred Italian oils. It seems I was the only person who bought it. The only other place I've found, which stocks it in the keg so you can BYOB, is Rose's Orchard in North Branford, CT. But I'm afraid that's not awfully convenient to NYC, and it closes for the winter. What about Stew Leonard's? You think they might carry it? Other than that, you ought to be able to find it somewhere in Astoria, even by mail or phone order, I should think. I *love* Ariston. It is my favorite all-around oil. If I can't find the Reserve, I'm happy with its everyday oil. I like Greek oils, anyway. Mon, 05 Jan 2009 19:44:08 GMT http://www.chow.com/topics/582345#4297881 http://www.chow.com/topics/583032#4297707 Agree -- the OP was very thoughtful. Just be aware in your suggestion that many vegetarians would not eat the lentil "bed" because it had meat on it... a better idea would be to have a separate dish of lentils. When I do make something vegetarian, I point out quietly (no fuss) that there is no meat stock or broth in the vegetarian entree -- and if I'm making food for a buffet I label it (or sometimes, because sometimes I cook for mixed groups of vegetarians, meatatarians and vegans) I just label the ingredients. Mon, 05 Jan 2009 18:59:12 GMT http://www.chow.com/topics/583032#4297707 http://www.chow.com/topics/585219#4297485 I could not disagree more - I first tried the Costco rotisserie birds last year because so many posts on the Chains board raved over it. It was very convenient during the summer months when I couldn't bear the thought of turning on the oven. Though I don't find that it tastes overly salty, I know that it does contain considerably more sodium than I'm accustomed to, so I keep that in mind when portioning. The same goes for poultry that I have home-brined. I have not bought their raw chickens - I get mine at a local poultry farm if I'm cooking chicken from scratch. Mon, 05 Jan 2009 18:05:37 GMT http://www.chow.com/topics/585219#4297485 http://www.chow.com/topics/349481#4297208 TJ's Brie Supreme rocks! A gunk of this brie on a TJ's pepper and poppyseed water cracker w/ a small dollop of jam. Whoa. Mon, 05 Jan 2009 16:43:24 GMT http://www.chow.com/topics/349481#4297208