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/665468#5164534 yes, exactly what i'm looking for in a seaweed salad..... although i prefer the tiny red rings of chilis instead of the flakes Sun, 08 Nov 2009 07:21:53 GMT http://www.chow.com/topics/665468#5164534 http://www.chow.com/topics/665520#5164515 Different from clams and oysters in that I've never heard of them being eaten uncooked. They're quite mild. You don't swallow them, the texture is soft but a bit chewy when they're prepared right. Sorry to contradict the last poster, but in general they are much smaller than clams. Definitely a "chicken of the seafood world" in terms of flavor. The classic dish is moules mariniere, here's a link, but there are tons of recipes out there. http://www.epicurious.com/recipes/food/reviews/Moules-Mariniere-15073 My family are big fish eaters, but we'd never tried mussels until my brother came back from Europe in the late 70's and told my Mom about the fabulous meal he'd had in a French bistro. I think she used the recipe in the old Joy of Cooking, and we were all immediately converted. Just be sure to keep an eye on them while they're steaming, as they can overcook very easily. Have grilled French or Italian bread to soak up the sauce! If you decide to try them in a restaurant, remember Anthony Bourdain's advice - never order the mussels special, and especially not on a Monday - it means they've been sitting around too long. Sun, 08 Nov 2009 06:55:59 GMT http://www.chow.com/topics/665520#5164515 http://www.chow.com/topics/321203#5164514 Try Heritage Mills Milk Lunch Crackers from Canada. Very similar to the Royal Milk Lunch crackers, but thinner. They are quite good. Sun, 08 Nov 2009 06:55:02 GMT http://www.chow.com/topics/321203#5164514 http://www.chow.com/topics/301529#5164512 Try http://www.darkchocolatecoveredcherries.com Sun, 08 Nov 2009 06:53:46 GMT http://www.chow.com/topics/301529#5164512 http://www.chow.com/topics/598349#5164511 This summer with the blight we did not get as many crops at all and this the the first year I have even like tomatoes and now I crave them but the sad imitations in the store are pink and don't taste very good. Oh how I cannot wait till spring and the first strawberries and tomatoes. And yes the ends are the best all meat no seed the insides just fall apart if you take out seeds. I leave those for the rest of the family. Sun, 08 Nov 2009 06:53:16 GMT http://www.chow.com/topics/598349#5164511 http://www.chow.com/topics/662184#5164504 Love butter on Saltiness!! My Dad always had them on a plate when he made tuna macaroni salad when I was a kid!! Sun, 08 Nov 2009 06:37:30 GMT http://www.chow.com/topics/662184#5164504 http://www.chow.com/topics/582096#5164502 I don't know why, but whenever I have a plate of fries in front of me, I find myself picking them up one by one, and setting them down, holding out for the best one. I'm still not even sure what that is, but apparently my fingers know what it feels like! Don't share fries with me, or I'll touch all of yours. Sun, 08 Nov 2009 06:35:23 GMT http://www.chow.com/topics/582096#5164502 http://www.chow.com/topics/664213#5164492 You've obviously never had one of them from Sonic. Gross-tastic. Sun, 08 Nov 2009 06:25:42 GMT http://www.chow.com/topics/664213#5164492 http://www.chow.com/topics/664192#5164481 Sounds like you had some pleasant culinary experiences Soypower. I enjoy jalapenos with many foods, but have wished for birds eyes, ornamentals and other peppers I don't know the names of when eating Asian foods. In Chicago, they get into a lot of Thai food. Knowing that someone with your experience enjoys them with Korean food may help me be more accepting of them. Sun, 08 Nov 2009 06:02:56 GMT http://www.chow.com/topics/664192#5164481 http://www.chow.com/topics/664538#5164403 A lot of people would not eat the skin on a raw bird : >)) or on a bird that was baked. More likely to peel it off compared with fried chicken where you are eating it because of the skin. I have often taken notice of the amount of fat used in frying say potatoes or coating them with oil and oven roasting. Assuming some of the oil is atomized in the frying process, evident from the hood clean up after, I'm pretty sure I use less oil in deep frying than in oven roasting. But oven roasting has the appearance of being healthier. Sun, 08 Nov 2009 04:48:58 GMT http://www.chow.com/topics/664538#5164403 http://www.chow.com/topics/665391#5164402 This is a great recipe courtesy of Chow--Bockwurst and Mushroom Noodle Bake. http://www.chow.com/recipes/27689 Sun, 08 Nov 2009 04:48:18 GMT http://www.chow.com/topics/665391#5164402 http://www.chow.com/topics/664701#5164392 McD's Filet o' Fish Sun, 08 Nov 2009 04:34:34 GMT http://www.chow.com/topics/664701#5164392 http://www.chow.com/topics/381809#5164374 OMG I forgot all about those chow mein noodle treats with melted chocolate and PB.. I love those! Sun, 08 Nov 2009 04:15:50 GMT http://www.chow.com/topics/381809#5164374 http://www.chow.com/topics/665491#5164361 Me too this year! It's my favorite meal to cook and to eat, and I'm having a crowd this year. 5 is the most I've ever cooked Thanksgiving for, but this year we are having 16! New menu items this year will be herb roasted winter vegetables, including parsnips, and sweet potato pie which is of course a traditional item, but not something my northern family ever had. It's my husband's favorite, and this is only our third Thanksgiving together, so it's a new item for me. On the other hand, the scalloped corn on the menu is my grandmother's recipe that has been in the family longer than the 50 years that I've been around. Sun, 08 Nov 2009 04:09:53 GMT http://www.chow.com/topics/665491#5164361 http://www.chow.com/topics/299095#5164293 Washing hands normally: no dice. Lava soap and a fingernail brush: the orange coating comes right off, with a little bit of scrubbing. Gloves next time! Sun, 08 Nov 2009 03:28:10 GMT http://www.chow.com/topics/299095#5164293 http://www.chow.com/topics/299769#5164252 Well good for you. Positive: good tasting food. Negative, liver transplant or death. In my book the negative far out weights the positive. Sun, 08 Nov 2009 03:05:23 GMT http://www.chow.com/topics/299769#5164252 http://www.chow.com/topics/665198#5164175 If it's a party I like to take a box of breakfast pastry for Sunday (or whatever next) morning's breakfast on the theory that all recent culinary activity has been party-centered and the hosts will welcome something nice for breakfast as they relax over coffee and re-hash the party. But label it clearly so the hostess won't mistakenly add it to the party grub. Sun, 08 Nov 2009 02:16:16 GMT http://www.chow.com/topics/665198#5164175 http://www.chow.com/topics/662858#5163963 Only because the Kokoman Tikka Masala ad has been advertised here lately do I know about it, but has anyone tried it? Sun, 08 Nov 2009 00:11:40 GMT http://www.chow.com/topics/662858#5163963 http://www.chow.com/topics/665099#5163957 Is the South Beach cereal bar a crunchy, chewy, or cakelike texture? Another snack bar that ranks among the best I have had in taste and ingredients ... one word of warning - it has a very exotic taste! It contains ingredients more familiar to the Indian palate ... it is the "kazana" bar. Ingredients consist of the amla berry, ginger, turmeric, dates, evaporated cane juice, various nuts, clarified butter, organic flax seeds, and many other ingredients that only a scholar in Indian cuisine would know (the packaging from prior years listed all these ingredients - the newer packaging just lists "understandable" ingredients. The texture is that of a slightly gooey fruit and nut bar textured with sesame seeds and small bits of nuts and fruits (like mango). The packaging for the pistachio bar identifies its contents as 80% raw. It is the most exotic tasting bar I have ever had. I like the mango coconut, pistachio, and the chai bars. If a person likes the flavor of Indian foods, they will love these bars. I have found them only on the websites http://www.komalherbals.com and http://www.kazanawholefoods.com Warning - these bars are not inexpensive, but when you taste them, you know you are eating something of premium quality. Nothing I have seen sold in supermarkets resembles the taste, quality, or texture of these snack bars. Sun, 08 Nov 2009 00:04:00 GMT http://www.chow.com/topics/665099#5163957 http://www.chow.com/topics/299630#5163829 After skimming through these responses, I think I have a totally different technique. I put the cold pizza directly on the cold oven shelf. I put a sheet of aluminum foil on the oven shelf below to catch any dripping cheese. Then I turn on the over to 425. When the oven reaches that temperature I take the pizza out. Usually the crust is crisped up and the top is warm and melted. Disclaimer: This only works with unsliced pizza or pizza cut into large triangular pieces. Do not try this method with small, square slices of pizza. They will be difficult, if not impossible to remove from the oven shelf without the pieces or the toppings falling off onto the aluminum foil or -- worse -- the bottom of the oven. But when it works, it's great. Sat, 07 Nov 2009 22:54:33 GMT http://www.chow.com/topics/299630#5163829 http://www.chow.com/topics/507958#5163822 Ovaltine and a salad every day. Had to...no choice. I plugged my nose with the ovaltine and learned to make my own salad dressing that I liked for the salad whose contents were picked from my mother's garden. Sat, 07 Nov 2009 22:50:45 GMT http://www.chow.com/topics/507958#5163822 http://www.chow.com/topics/663729#5163782 I had horses who *I've* always believed were a teensy bit smarter than cows :) Not much but maybe a little? My Appaloosa gelding ate so many wood paddock rails that one Christmas our gift to each other was metal fence panels. I still have the wheelbarrow that they would chew on. Our last house had a barn though we didn't keep horses any longer. The tops and sides of the stall doors were chewed. I agree it's boredom...and that they're stupid. I say that in the most loving way :) Sat, 07 Nov 2009 22:15:57 GMT http://www.chow.com/topics/663729#5163782 http://www.chow.com/topics/478072#5163688 It is sweetened with agave syrup. What flavors have you tried? It is very thick. They use vegetable rennet. I got orange ginger which just seemed to have bits of orange peel. I didn't taste any ginger. I don't know that given the price if I would buy the plain. ($2.99 for 6o at Whole Foods). However they have a few interesting flavors so I'm curious how the other flavors taste. I liike they don't oversweeten. Usually I just buy plain yogurt because I want to control the sweetness. This would be good off the shelf pre-flavored. That would be a selling point for me. Nice calorie count ranging from 100 - 120 calories. http://www.skyr.com/products.html Sat, 07 Nov 2009 21:26:54 GMT http://www.chow.com/topics/478072#5163688 http://www.chow.com/topics/370234#5163634 I can assure you that is not true. It does have a long shelf life but it does start to change in flavor the older it is. Sat, 07 Nov 2009 20:57:49 GMT http://www.chow.com/topics/370234#5163634 http://www.chow.com/topics/300193#5163587 Yes, live tilapia in Chinese restaurants and grocery stores is over-rated. I've bought tilapia that indeed tasted like catfish. If I *want* catfish, I'll *buy* catfish. Best luck I've had was a frozen fillet from Assi Supermarket (it's a national chain of Korean Markets). Didn't have any of the muddy-ness. So we've bought them a few times with good luck every time. Tilapia is best served in preparations with intensely-flavored sauces. Sat, 07 Nov 2009 20:28:53 GMT http://www.chow.com/topics/300193#5163587 http://www.chow.com/topics/292027#5163580 Avery's Beverages in New Britain, Connecticut makes some of the best-tasting white birch beer I've ever had. Their cream soda is better than their root beer. They also have a novelty flavor, "Virginia Dare," which is a uniquely-flavored citrus-based soda that's very refreshing yet stands up to good vodka very nicely. In the '70s in Westport, Connecticut there was a restaurant that was like a turn-of-the-century ice cream parlor. They offered a beverage called an "orange phosphate." Boy, oh boy was that good. Apparently it's carbonated using an alternative to Carbon Dioxide, and the effervescence is unique. The soda was redolent of the oils contained in orange peels. I've never found another soda that's even close. Sat, 07 Nov 2009 20:23:25 GMT http://www.chow.com/topics/292027#5163580 http://www.chow.com/topics/645515#5163527 that's funny, I eat mine the same way - we call it 'frosting in the middle'..... Sat, 07 Nov 2009 19:55:49 GMT http://www.chow.com/topics/645515#5163527 http://www.chow.com/topics/289985#5163512 We love Schwan's ice cream - we think it's better than anything we can get in our supermarket. And, it's a heavy container, it's not a lot of whipped air. We used to use a lot of their convenience foods (chicken strips, fish filets,etc) when the kids were smaller, but we've gotten away from all of that. I confess I miss the fried fish filets. Sat, 07 Nov 2009 19:49:14 GMT http://www.chow.com/topics/289985#5163512 http://www.chow.com/topics/665372#5163157 We have it lucky in Ann Arbor, Michigan with access to fresh food. With in a few miles of my house there is Plum Market, Kroger, Meijer, Arbor Farms, the Peoples food Coop, Kerry Town Market, Fresh Season (which may be relocating), and in season the Ann Arbor Wednesday and Saturday Market Farmer's Market, and the Westside Farmers Market. A little further down the road is Bush's, Trader Joes and two Whole Food Markets. And a new discount grocer is being built across the street on Maple and Dexter from Plum Market. Ann Arbor is a fresh food Oasis. By contrast certain places in Detroit and other urban cities have "Food Deserts." From an article from the Detroit Metro Times by Larry Gabriel: According to the study, these are areas where fringe food locations — gas stations, liquor stores, party stores, dollar stores, bakeries, pharmacies and convenience stores — are ... uh ... more convenient than mainstream grocers. In fact, about 550,000 Detroiters, well over half the city population, live in out-of-balance areas where the nearest grocery store is twice as far away as the nearest fringe food location. Combine that with a lack of a good mass transit system and you have a nutrition drought. Those severely out-of-balance areas are defined as food deserts. The study says that "unless access to healthy food greatly improves, residents will continue to have greater rates of premature illness and death." Detroit isn't alone. Food and nutrition issues plague every major urban area in the United States. There are diabetes and obesity epidemics across the nation. But, as usual, national problems are magnified in Detroit. "Detroit is unique in that there are more neighborhoods without this kind of access," says Kami Pothukuchi, a professor of geography and urban planning at Wayne State University. "The extent of food deserts is smaller in other cities." http://metrotimes.com/editorial/story.asp?id=11830 Coming back from a trip to the Detroit's Eastern Market, I thought how huge and abundant it was. The Eastern Market was probably 20-40 times the size of of Ann Arbor Market. I thought, Food Desert?, This is an Oasis." But many do not have a car or access to the market. Here are a few video of organizations who are trying to make a difference to help feed Detroit. http://www.youtube.com/watch?v=8fS-AI4iYNE&feature=player_embedded http://www.youtube.com/watch?v=mrOPomDfAFw&feature=player_embedded http://www.youtube.com/watch?v=OWlj0OO_jcw&feature=player_embedded https://lastoneeating.wordpress.com CB Sat, 07 Nov 2009 16:09:41 GMT http://www.chow.com/topics/665372#5163157 http://www.chow.com/topics/618468#5163145 My mom made apple pan dowdy. I'll poke around her recipe books and see if I can find her delightful version for you. I remember peeling the apples off the top so I could eat those first. In the meantime, http://www.marthastewart.com/recipe/apple-pandowdy Sat, 07 Nov 2009 16:03:59 GMT http://www.chow.com/topics/618468#5163145 http://www.chow.com/topics/664027#5162900 I have had similar thoughts, Sam. I miss Spanish and Greek food. Of course I'm here in the land of plenty with a Whole Foods about to open, just ten minutes away via a beautiful four to six lane highway. No problem! I can try and replicate about anything I want to! Just can't replicate the people and the setting. I was struck by some comments that made me think back to trips to Questa, NM and the impoverished people and the lack of selection at local stores. Then we spend two weeks in the mountains making do on basic provisions, but sure not suffering. No electricity, no phone, no gas, no Starbucks down the street. When you get back, take a hot shower, take off your hat and let someone fix you a splendid hot meal, you have a better appreciation for what you have and the others that don't. Hard to see how those poor souls could ever be happy, isn't it? Sat, 07 Nov 2009 13:08:52 GMT http://www.chow.com/topics/664027#5162900 http://www.chow.com/topics/549898#5162813 there was also Doggy Diner characterized endlessly in "Zippy the Pinhead" http://www.sfgov.org/site/sfdpw_page.asp?id=33285 but yes SJ has the most outside of Tucson that I can tell. there might even be an A+W Sat, 07 Nov 2009 08:30:16 GMT http://www.chow.com/topics/549898#5162813 http://www.chow.com/topics/404973#5162604 just eat it piping hot! Sat, 07 Nov 2009 04:03:06 GMT http://www.chow.com/topics/404973#5162604 http://www.chow.com/topics/572696#5162553 Janet, that's too funny! Same thing with me and my DH of 35 years... I took over gravy at his house when we were dating. His mom didn't do canned, but she also didn't (still doesn't) know how to make gravy. Sat, 07 Nov 2009 03:25:36 GMT http://www.chow.com/topics/572696#5162553 http://www.chow.com/topics/476109#5162522 Not sure how available they are outside of Texas, but Del Dixie sour dills are my fave. Then again, I've not had very many pickles I didn't like as long as they don't taste too watered down. Sat, 07 Nov 2009 03:01:32 GMT http://www.chow.com/topics/476109#5162522 http://www.chow.com/topics/611540#5162405 Canada - Poutine Sat, 07 Nov 2009 01:46:51 GMT http://www.chow.com/topics/611540#5162405 http://www.chow.com/topics/664237#5162404 I think that the reason we see these so infrequently is that they cool down very quickly, due to their thinness, and most diners do not want cool fries. Sat, 07 Nov 2009 01:45:34 GMT http://www.chow.com/topics/664237#5162404 http://www.chow.com/topics/663932#5162253 I drink it black so can't help you there. I use my travel mug to make it. Not sure how big that is? Standard travel mug size, whatever that might be. Remember, it's good for what it is. I'd much rather have a cup of french press but I can get up from my work in the middle of the day and make this in 30 seconds. I don't break my concentration on what I''m working on waiting for soemthign to brew and I don't have to clean up anything. For that I'm willing to to compromise a bit over the coffee I normally drink. Sat, 07 Nov 2009 00:10:55 GMT http://www.chow.com/topics/663932#5162253 http://www.chow.com/topics/663777#5162177 I get my beef from americangrassfedbeef.com. Prices are generally reasonable and they have good selection of items I like such as marrow bones and tongue. It's also organic, but they haven't gotten their certification yet. americangrassfedbeef.com Fri, 06 Nov 2009 23:32:41 GMT http://www.chow.com/topics/663777#5162177 http://www.chow.com/topics/662611#5162115 Agree. I love that Costco granola and didn't realize they still made it. I also agree that it's probably intensely caloric but it's tasty. Fri, 06 Nov 2009 23:08:55 GMT http://www.chow.com/topics/662611#5162115 http://www.chow.com/topics/664945#5161756 They're very pretty and nice quality. Of course, the fact that I paid approximately $10 for 3 towels at the market at L'Isle Sur la Sorgue makes them even more attractive. Fri, 06 Nov 2009 21:18:54 GMT http://www.chow.com/topics/664945#5161756 http://www.chow.com/topics/665164#5161713 humus mixed with yogurt makes a pretty good spread Fri, 06 Nov 2009 21:05:14 GMT http://www.chow.com/topics/665164#5161713 http://www.chow.com/topics/566690#5161526 Something inexpensive, like soup or eggs? Good question. Fri, 06 Nov 2009 20:13:25 GMT http://www.chow.com/topics/566690#5161526 http://www.chow.com/topics/597332#5161512 My daughter had a palate expander a few years ago that (in the beginning) required that she eat soft things. I found an amazing selection of "baby" and toddler foods that were actually quite good! She expecially liked the freeze dried fruits (very small pieces, melt in your mouth) and pureed fruit desserts. Peanut butter (protein) came in squeezable tubes, also. Check the toddler/baby aisle of your local grocery and Whole Foods. Fri, 06 Nov 2009 20:10:55 GMT http://www.chow.com/topics/597332#5161512 http://www.chow.com/topics/624059#5161457 im guessing oxidation has something to do with it too, but the moisture makes a difference Fri, 06 Nov 2009 19:52:17 GMT http://www.chow.com/topics/624059#5161457 http://www.chow.com/topics/665180#5161262 Ask your friends when their youngest usually naps, if he's a good napper, if he'll nap at your house. When are your friends coming over? If the youngest is an early napper, you could see if your friends could put him down for a nap at your house noonish, and get him up in time to eat around 2, or you could push the meal back a smidge to accommodate the nap. I agree that a midafternoon mealtime would be ideal, as long as you're not dealing with a fussy, overtired toddler! :) OTOH, since a 15-month-old is probably not going to be too bummed to miss out on the T-day food, your friends might prefer that he take a nap during the meal. A lot of it will depend on the kids' ordinary schedule. My suggestion would be to schedule dinner about 30 minutes post-nap, or during the nap, sometime between 2 and 3. Then when the older kids are finished, you can park them in front of the Charlie Brown thanksgiving movie ;) while the adults have some chill time. Fri, 06 Nov 2009 18:52:18 GMT http://www.chow.com/topics/665180#5161262 http://www.chow.com/topics/663931#5161061 Love your take on things shaogo since you've been in the restaurant business and make us question now, the ice tea brewer container...mold on the ice tea...that is just vile thinking of it! I guess the big question to the server is, How often do you clean your ice tea container? hee hee Fri, 06 Nov 2009 17:48:30 GMT http://www.chow.com/topics/663931#5161061 http://www.chow.com/topics/664853#5161010 For me, it wasn't a dish or recipe, but the realization in the past couple of years that I was choosing to eat in rather than dine out almost all the time because the quality and integrity of the foods I buy is so much better (grass fed, wild, organic mostly) to start with and that I'd learned to cook most things as well as or better than restaurants do. I'm not anywhere close to being chef like in difficulty, let that sound like boasting, I'm just a pretty good home cook. Fri, 06 Nov 2009 17:28:39 GMT http://www.chow.com/topics/664853#5161010 http://www.chow.com/topics/596968#5160736 I drink a lot of soda water and when there is some in the bottle at the end of the night I will freeze it ...makes super cool ice cubes I also freeze chopped Jalapeano in ice cube trays and a bit of water ( I had 4 trees produce a record amount this year) - great to add to salsa, corn muffins, eggs, you name it I have a nice bottle that I put dishwahing liquid in, fill half way, the fill the remaining of the way with water. (Saves $$$) When deboning chicken or making wings and you have that little "wing flap" place bone and flap in a zip lock and save to make your own stock ...also save end cuts of your onion and celery for the stock also We recently had a big amount of cod fish cake mix and even thought it is made with potatoes we were worried about freezing to save, well we did and when we defrosted all we had to do was drain the mix for about 20 minutes and it was good to go. Use coffee grounds for your garden (acid loving plants) Left over coffee I pour into a pitcher and place in the fridge for Cold Coffee Coolers! You can also use a ice tray for your frozen herbs and just pop a cube out as needed (just mix the herb with a small amount of water) Fri, 06 Nov 2009 16:01:50 GMT http://www.chow.com/topics/596968#5160736