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/564944#5203711 I don't know how common it was but my dad was educated at a French Jesuit school in Vietnam and had to learn French which he never forgot. If it wasn't for the missionary school he might not have had any formal education at all. Tue, 24 Nov 2009 00:43:41 GMT http://www.chow.com/topics/564944#5203711 http://www.chow.com/topics/669223#5203710 For me it depends on the chocolate. For dark chocolate, I prefer whipped cream. For a milk chocolate, I prefer marshmallows. My hot chocolate is made with skim milk because it's what I keep on hand, but I wouldn't insist on it if someone else were making the drink. Mmmm, think I must go turn down the a/c and make some hot chocolate now. Tue, 24 Nov 2009 00:43:31 GMT http://www.chow.com/topics/669223#5203710 http://www.chow.com/topics/666865#5203707 I saw an Alton Brown episode about celery--he made celery tonic! Sounds interesting to me, you could investigate savoury drinks. Beef consomme with lemon juice is great. Tue, 24 Nov 2009 00:42:53 GMT http://www.chow.com/topics/666865#5203707 http://www.chow.com/topics/573626#5203638 I don't pig out much, but I make an exception for lobsters between 2.5 and 4 lbs. Tue, 24 Nov 2009 00:20:00 GMT http://www.chow.com/topics/573626#5203638 http://www.chow.com/topics/668756#5203636 If a poultry label says salt, there is already plenty of salt in there. If you want to brine or marinate your poultry, the content on the label should say "chicken", or "turkey", or whatever other species of bird it may be - and NOTHING else. Unless you have a preference for extremely salty-tasting food, do not brine further, and do not use any marinade containing salt or salty ingredients (e.g. soy sauce). You WILL ruin the meal if you do. Tue, 24 Nov 2009 00:19:45 GMT http://www.chow.com/topics/668756#5203636 http://www.chow.com/topics/667050#5203569 I love Droste, too. Say the word "Droste" to my mom and she'll talk for days about its virtues...we always had some in our cabinet when I was little. Much better than Hershey's, I agree. I use it for cheesecakes, hot cocoa, hot fudge, everything. Mon, 23 Nov 2009 23:51:43 GMT http://www.chow.com/topics/667050#5203569 http://www.chow.com/topics/669191#5203530 yeah, I forgot to say hummus...have been making my own pretty much non-stop for months and then if I don't make it, I miss it!!! (does that mean I'm hooked???) Love it with cucumber/parsley/any bitter greens/red pepper strips. Mon, 23 Nov 2009 23:37:00 GMT http://www.chow.com/topics/669191#5203530 http://www.chow.com/topics/558678#5203529 I'm with both PattiCakes and Piccola. Regarding Piccola's point, I get frustrated when someone refuses to try something just once -- how can you assume you won't like something before you know what it tastes like? On the other hand (PattiCakes' point), if it's the third or fourth time someone's tried something and they really don't like it, it's rude to keep trying. I may not be picky with my food, but it's no personal insult to me if other people are. Mon, 23 Nov 2009 23:35:41 GMT http://www.chow.com/topics/558678#5203529 http://www.chow.com/topics/669323#5203495 Weiser Farms. SM farmer's market. Mon, 23 Nov 2009 23:23:26 GMT http://www.chow.com/topics/669323#5203495 http://www.chow.com/topics/668115#5203481 No. Sounds interesting " smooth and naturally sweet flavor, rich mouthfeel, and surprising aroma reminiscent of vanilla or Cadbury's chocolate. When iced, its flavor shifts towards licorice and the aroma is less pronounced, producing an entirely different, refreshing drink" I'll keep an eye out for it. For all the times I've been to Castorville, I've never had the artichoke ice cream mentioned in that link. Now I have a craving for it. I'll bet that would be good too. Mon, 23 Nov 2009 23:19:40 GMT http://www.chow.com/topics/668115#5203481 http://www.chow.com/topics/669048#5203466 So true. Regardless of how I got the steak at Norm's as a kid, it always turned out terribly. Oh the things we do/eat when we're young. Mon, 23 Nov 2009 23:13:08 GMT http://www.chow.com/topics/669048#5203466 http://www.chow.com/topics/668414#5203445 A few years ago, I bought a heritage breed turkey from a local farm, and no one in my family will let me go back. We have successfully converted even the naysayers ("I heard they are tough and dry", "There's no way you can taste a difference"). In fact, I just picked up 4 from that farm today because past guests at our Thanksgiving now want to cook them for their own celebrations. The price, however, is only $2.25/lb...I don't know if I could justify $6/lb. However, if you have some time on your hands, sourcing something other than the Butterball will most likely garner wonderful results. Mon, 23 Nov 2009 23:05:04 GMT http://www.chow.com/topics/668414#5203445 http://www.chow.com/topics/669154#5203426 Beautiful. Thanks. So now I have confirmation that they're still out there! I just saw a coupon on the Rite Aid web site that has a coupon for seasonal M&Ms, and the accompanying picture is the mint M&Ms bag. It could be an old photo, but I'll cross my fingers and hope the Rite Aid down the street has them! Now it's up to me to decide whether it's worth walking half a mile for 2 for $5 M&Ms... Mon, 23 Nov 2009 22:59:34 GMT http://www.chow.com/topics/669154#5203426 http://www.chow.com/topics/549898#5203406 I'm in college, and a lot of this stuff is "guilty pleasure" stuff that I try occasionally but can't stomach more than a few times a year. Hot dogs, McDonald's...yeah, pretty pukey. However, Keystone is one of the things I'll be thankful never to drink again. I love a good beer, and the beers in the Berkshires are often truly amazing. However, I sometimes (guiltily) drink Keystone during the Beirut (beer pong to you non-New Englanders) competitions I keep getting myself sucked into. It tastes like watered-down water. The best thing about it is that it reminds me that I have Magic Hat and Berkshire Brewing Company beers at home in the fridge! Mon, 23 Nov 2009 22:52:16 GMT http://www.chow.com/topics/549898#5203406 http://www.chow.com/topics/668820#5203336 I also use Shan masalas. I like their Bombay Biryani and Malay Biryani, but the Sindi Biryani is also good. I use MDH Kitchen King masala (try adding it to dal), MDH sambhar powder, and MDH Tava Fry masala -- pan/dry fry veggies sprinkled liberally with the masala. (you're supposed to stuff the veggied with the masala but I only do that if I'm making it for company). Patak makes a very good biriyani paste in a jar, but I use it as part of my own recipe, not using the recipe on the jar. For achaars (pickles), we like Ahmed brand mixed pickle, and Shan mixed pickle. I picked up a can of Ahmed red chilli pickle a couple weeks ago that is wonderful with rice and dals. We like the mixed (panchranga) pickles with dals and parathas with plain yogurt. If you are looking for frozen parathas, try Kawan brand roti parathas. They are very good, just like the roti prata in Singapore and Malaysia. I'd also suggest getting a couple product items to try. Bittermelon (karela) and things like tindora or indian eggplant come to mind. Mon, 23 Nov 2009 22:21:33 GMT http://www.chow.com/topics/668820#5203336 http://www.chow.com/topics/569828#5203306 Maybe a 4 or a 6? Think Betty in Mad Men, little tiny waist. Mon, 23 Nov 2009 22:11:09 GMT http://www.chow.com/topics/569828#5203306 http://www.chow.com/topics/370237#5203292 I moved to Toronto just a couple of mos. ago and can't help wondering: as long as United Dairy is going to go to the trouble of foregoing meat, why not go to the extra trouble of getting kosher certification (especially in THAT neighborhood, where it really would make a difference in terms of patronage?) Mon, 23 Nov 2009 22:08:05 GMT http://www.chow.com/topics/370237#5203292 http://www.chow.com/topics/669047#5203209 It's really important to count every single carb gram, not just sugar. I've seen sugar free candies with just as high a carb count as those with sugar. Your pancreas doesn't know the difference between a carb gram from table sugar, starch etc... Diabetics have to control all carb intake. One of the other problems with sugar alchohols is that many of us digest them, so they're not sugar free after all (if you don't get diarrhea from them, you're digesting them). The other problem is that they have a strong cooling effect that can change the sensation in your mouth and the taste a lot. Mon, 23 Nov 2009 21:45:04 GMT http://www.chow.com/topics/669047#5203209 http://www.chow.com/topics/669117#5203188 I am, but I am that way because I do get to cook afterwards, making a big pot of turkey gumbo either Friday or Saturday. I cook a sep turkey just for the gumbo. My sandwich consists of turkey, no dressing, the oyster dressing sandwich's are fine on their own, cranberry, lettuce and Duke's mayo ok maybe a little of the oyster dressing. Mon, 23 Nov 2009 21:38:05 GMT http://www.chow.com/topics/669117#5203188 http://www.chow.com/topics/669244#5203137 I'm not sure if corn syrup is used in American-Chinese cooking. I would guess that sugar is used instead--easier to use with stir-fry and deep-fry dishes. Mon, 23 Nov 2009 21:25:49 GMT http://www.chow.com/topics/669244#5203137 http://www.chow.com/topics/507958#5203083 my dad's scrambled eggs. He cooked them in lard and put in equal amounts of eggs , fat and dates. They were disgustingly sweet and fatty. My mother never allowed him to make that dish, so, he only cooked it when she was not there. Mon, 23 Nov 2009 21:10:50 GMT http://www.chow.com/topics/507958#5203083 http://www.chow.com/topics/473078#5203056 raising hand. No goat cheese, or cilantro, or ginger, or goat, or feta here. thank you for this thread I do like pecorino romano, and ricotta salata (just a little please) Mon, 23 Nov 2009 21:02:01 GMT http://www.chow.com/topics/473078#5203056 http://www.chow.com/topics/668610#5203034 Just a little tidbit of info: A co-worker of mine has been told to drink Crystal Light by his urologist because he'd had problems with kidney stones....the calcium citrate in the CL helps prevent formation of the hardened crystals in the kidney, it seems. I always thought CL was pure junk, but this has helped my friend immensely. Now, of course, he also has to watch what he eats and drink lots of water too but it's an interesting fact about the CL. Mon, 23 Nov 2009 20:55:45 GMT http://www.chow.com/topics/668610#5203034 http://www.chow.com/topics/669115#5202416 Thank you for all your replies. I have been using Madhur Jaffrey's World Vegetarian cookbook, and was puzzled that she specifies "cayenne" in the recipes themselves, but in the glossary in the back only "chili powder" appears. That is curious. I always thought "cayenne" was the name of a specific pepper. I gather from the responses that I can't go too far wrong. I'll try the packaged chilli powder from the Indian place; sounds like it may be a different and hotter experience. And I can get cayenne anywhere, so I can enjoy both at my whim. Mon, 23 Nov 2009 17:48:33 GMT http://www.chow.com/topics/669115#5202416 http://www.chow.com/topics/669181#5202228 I agree with everything BobB has written but I can think of one reason why a place wouldn't grind their own meat. Space issues. I've seen some tiny restaurant kitchens and a grinder could compromise space. There are some really great purveyors so if you get your grind fresh from them daily or several times a week I can excuse not grinding in house but I can't see any reason you someone would use lousy Sysco crap. Mon, 23 Nov 2009 16:48:53 GMT http://www.chow.com/topics/669181#5202228 http://www.chow.com/topics/566638#5202213 But given that this string is from 13 months ago, I think they've probably gone bad by now. ;-) Mon, 23 Nov 2009 16:42:52 GMT http://www.chow.com/topics/566638#5202213 http://www.chow.com/topics/654828#5202102 Don't you find American mayo too sweet? To me, that's the biggest difference. Of course, in Japan, too, Ajinomoto and other brands of mayo are sweet. Most people in Japan stick to one brand in their entire lives. My American SO doesn't eat American mayo, but likes Kewpie. Also, this trend to put mayo on everything (esp. in Osaka) is rather new, developed probaly over the 10-15 yrs or so. Mayo wasn't put on takoyaki when I was a kid (or even a young adult 20 yrs ago). I still can't accept that--mayo on Okonomiyaki, yes, but not on Takoyaki! (I'm from Osaka.) Mon, 23 Nov 2009 16:05:32 GMT http://www.chow.com/topics/654828#5202102 http://www.chow.com/topics/413516#5201992 This is funny. When I saw this thread I thought of the most common current food use of the term wedge -- the now-trendy wedge of iceberge lettuce salad, usually referred to on menus as "The Wedge." Something that was so pedestrian when we were kids now fetches around $8 on the typical menu. I've gotta say, though, it's nice to see it back. Mon, 23 Nov 2009 15:29:22 GMT http://www.chow.com/topics/413516#5201992 http://www.chow.com/topics/667614#5201925 i've never seen it nor cooked with it, but i was thinking the ingredients sound like they'd be good as a dry rub on a cubed pork dish that was then stir-fried, and then braised with perhaps some stock and fresh orange juice (sour orange would be good). sort of like chinese carnitas (via cuba)! Mon, 23 Nov 2009 15:07:41 GMT http://www.chow.com/topics/667614#5201925 http://www.chow.com/topics/668918#5201922 You could make your own cheesecake bites by making your favorite recipe and dicing it up small. Don't use a springform pan but use a sheet pan instead. You'll have to adjust the cooking time but that shouldn't be a big deal. Alternatively, ask your yogurt shop if they could let you buy some from them. They might be willing to sell you a box, if you're nice about it. We've done something similar several times. Mon, 23 Nov 2009 15:07:26 GMT http://www.chow.com/topics/668918#5201922 http://www.chow.com/topics/667822#5201905 bushwickgirl, that reminds me that my dad often used "turkey" as a description of a jerky human. it was big in the '70s, right? Mon, 23 Nov 2009 15:00:07 GMT http://www.chow.com/topics/667822#5201905 http://www.chow.com/topics/612091#5201865 braunschweiger is smoked. liverwurst not. i like either (in a fairly thick sprread or slice) with sharp mustard and sliced white or vidalia onion on sourdough toast. lots of strong flavors and competing textures. Mon, 23 Nov 2009 14:49:01 GMT http://www.chow.com/topics/612091#5201865 http://www.chow.com/topics/404973#5201842 That sounds wonderful, how do you make it? Love anything with tamarind. Mon, 23 Nov 2009 14:40:08 GMT http://www.chow.com/topics/404973#5201842 http://www.chow.com/topics/442915#5201627 "Fiber drinks when doing digestive cleanses after amoebic disentary"???? Why would you want more fiber and "cleanses" after having disentary???? Mon, 23 Nov 2009 11:42:48 GMT http://www.chow.com/topics/442915#5201627 http://www.chow.com/topics/579935#5201591 My mom was steeped in bastardized French cooking from her Louisiana-born mother, so we didn't have most of the American mom staples (margarine, pancake mix, instant rice, pretty much any shortcut) in favor of using fresh cream, eggs, butter, etc. However, she does tend to freeze EVERYTHING and insist that it's as good as fresh! Fresh-ground coffee goes straight to the freezer, ugh. Whenever I make bacon at her house, she tells me to fry the whole package and then freeze what I don't eat. Fish and meat go in the freezer for weeks if not longer. I am sure that at the very bottom of our freezer are foods that are YEARS old...! Mon, 23 Nov 2009 10:18:54 GMT http://www.chow.com/topics/579935#5201591 http://www.chow.com/topics/570959#5201541 It's going to sound strange but berbere ( African spice mix) or similar spices, cloves, allspice,cayenne or habenero etc. mixed with peanut butter spread on bread with mango jelly- mmmm mmm mmm- good in a tortilla too Mon, 23 Nov 2009 08:07:29 GMT http://www.chow.com/topics/570959#5201541 http://www.chow.com/topics/668284#5201516 Cornichons, stuffed grape leaves, hummus and pita chips, and of course-potato chips! Mon, 23 Nov 2009 07:39:37 GMT http://www.chow.com/topics/668284#5201516 http://www.chow.com/topics/668592#5201506 Oh, lucky you! You're in for a treat. Lightly floured roe sacs pan fried in butter can be delish. Let butter brown and pour it over the whole roe sack & spritz with lemon juice and minced parsley (or think of sole Meuniére). If you're eating the shad flesh, find a skilled Chinese seafood cook who knows how to slice & cook the meat so that the tiny bones are edible a la canned sardine bones. This stir-fried dish can be very special. Mon, 23 Nov 2009 07:27:04 GMT http://www.chow.com/topics/668592#5201506 http://www.chow.com/topics/498820#5201364 As I just described in the thread on childhood food, I am have been completely ruined for pork due to some childhood food traumas. I recoil from any dish that has even a hint of porkiness to it. This includes ribs and pulled pork. (except for bacon. love bacon). Any cheese stronger than a toddler would eat. This includes asiago and feta. Forget about blue cheese! Chicken wings. I have no idea what the appeal is. All that bone and skin, not to mention the blue cheese dressing! Dark meat poultry. Reminds me of pork. Mon, 23 Nov 2009 05:23:12 GMT http://www.chow.com/topics/498820#5201364 http://www.chow.com/topics/665692#5201242 Shimmy, best place to try for eggnog in a bottle in the Lexington area would be Wilson Farm. They sell Dracut's Shaw Farm milk (I'm pretty sure it's in glass bottles), half and half and heavy cream, so it's possible that Shaw Farm also make eggnog. You might also want to check Verrill Farm in Concord or various Whole Foods - not sure what brands they're carrying, but I know they have milk in bottles. Mon, 23 Nov 2009 04:09:06 GMT http://www.chow.com/topics/665692#5201242 http://www.chow.com/topics/654096#5201239 There was a sign in my local Giant the other evening saying that they may run out of pumpkin due to a shortage. I use it in my morning oatmeal, as well as holiday baking so I am stocking up - a few cans each trip. Mon, 23 Nov 2009 04:04:01 GMT http://www.chow.com/topics/654096#5201239 http://www.chow.com/topics/668879#5201115 Go to Dunbar's in New Orleans, it's much cheaper than Dooky Chase. If Henry's Soul Food was still open (I don't think he reopened after Katrina, head there, if I recall you got a ton of food for $7, and it was all good. Mon, 23 Nov 2009 03:05:37 GMT http://www.chow.com/topics/668879#5201115 http://www.chow.com/topics/581650#5201112 I don't know if this is the same stuffing others made, but I have my mom's recipe here: http://web.me.com/markmiller66/Site/Recipes/Entries/2007/9/5_Sausage_Stuffing.html I also was unhappy to not find the biscuits but found a substitute that at least "looks" the same: http://www.meroshop.com/product.php?productid=156 Hope this helps others, Mark Mon, 23 Nov 2009 03:02:31 GMT http://www.chow.com/topics/581650#5201112 http://www.chow.com/topics/569873#5200990 We could be half-related with the jelly omelets and SOS. ;) And more so because I've never had coffee-Cokes or frosting toast, but both sound right up my family tree as to something we would like. Mon, 23 Nov 2009 01:50:45 GMT http://www.chow.com/topics/569873#5200990 http://www.chow.com/topics/296908#5200937 also add a little jelly and you feel like you're eating a pbj sandwich...it's delicious! Mon, 23 Nov 2009 01:19:54 GMT http://www.chow.com/topics/296908#5200937 http://www.chow.com/topics/668839#5200838 Whether or how soon kimchi will go bad probably depends on the recipe used. I suspect that the ones that go "off" (yeasty) are those that use rice or other flour as an ingredient. I don't have any specific evidence but we have never used flour in our kimchi and have never had an issue other than increasing sour. As for fresh or sour being better, that depends on your taste. I prefer very fresh (salad like) while my wife and sons prefer aged and sour. Mon, 23 Nov 2009 00:29:32 GMT http://www.chow.com/topics/668839#5200838 http://www.chow.com/topics/668888#5200641 I can't manage wearing gloves and peeling all at the same time, but, since I get this reaction too, I find that it helps if I coat the inside of my hand with olive oil before handling the squash. Sun, 22 Nov 2009 22:53:25 GMT http://www.chow.com/topics/668888#5200641 http://www.chow.com/topics/669054#5200579 I've been looking all over the blogs and the new and can't find any videos of Pierre Franeys cooking series he did for years on PBS. Does anyone know where I can get some for a chef that just loved Pierre? Thanks, Jim Sun, 22 Nov 2009 22:18:30 GMT http://www.chow.com/topics/669054#5200579 http://www.chow.com/topics/388074#5200493 Ale81 is a Kentucky concoction, and it's doggone good. Just about my favorite soda ever, ginger ale or not. Sun, 22 Nov 2009 21:35:43 GMT http://www.chow.com/topics/388074#5200493