http://www.chow.com/boards/29 Sat, 26 May 2007 17:16:36 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/478303#5164418 Only one - stand waaaay back when you turn the garbage disposal on Sun, 08 Nov 2009 05:05:05 GMT http://www.chow.com/topics/478303#5164418 http://www.chow.com/topics/665335#5164404 No, not really. Sun, 08 Nov 2009 04:51:09 GMT http://www.chow.com/topics/665335#5164404 http://www.chow.com/topics/665183#5164400 :) Sun, 08 Nov 2009 04:42:32 GMT http://www.chow.com/topics/665183#5164400 http://www.chow.com/topics/664764#5164268 It is not the crime rate so much - it is that so few restaurants in the areas I've lived are cash only. That makes them stand out and cause them to seem a better risk than a convenience store. From working in the restaurant industry in many areas I have seen that the cash only ones have a much higher ratio of robberies and break-ins. Cash only is not an anomaly in NYC - they are every where. In many areas it is the opposite. Heck, even the fast food places seem to all take plastic from the signage I've noticed. Sun, 08 Nov 2009 03:14:42 GMT http://www.chow.com/topics/664764#5164268 http://www.chow.com/topics/665045#5163871 But that's not the same as NOT giving out a recipe. You didn't have or use a recipe. Sat, 07 Nov 2009 23:18:09 GMT http://www.chow.com/topics/665045#5163871 http://www.chow.com/topics/664428#5163400 oysters and sea urchin. cold, briny, minerality, that slight resistance to the tooth before it squishes in your mouth, bathing your tongue and throat with the essence of the sea. 2 of my favorite foods in the entire world. top either with caviar, and wow. just whip me, beat me, make me write bad checks! :) Sat, 07 Nov 2009 18:39:46 GMT http://www.chow.com/topics/664428#5163400 http://www.chow.com/topics/664760#5163397 the op clarified they were not going to theater, were just in the neighborhood. so no time constraint. i'm wondering if i might have thought twice that a place in that area at that time would be able to accommodate walk-ins? if it wasn't busy, perhaps we now know the reason? Sat, 07 Nov 2009 18:37:05 GMT http://www.chow.com/topics/664760#5163397 http://www.chow.com/topics/635510#5163002 Yes, those are dangerous. Some pull tops can be opened from the other end, some can't. Sat, 07 Nov 2009 14:31:09 GMT http://www.chow.com/topics/635510#5163002 http://www.chow.com/topics/663294#5162821 I know lots of people that buy a whole turkey and also a boneless breast, and cook the breast ahead to make sure there are leftovers. Usually families with lots of young adult kids. PS I think Butterball has enough marinade to be tender no matter what! Sat, 07 Nov 2009 08:53:28 GMT http://www.chow.com/topics/663294#5162821 http://www.chow.com/topics/583049#5162758 Hello Cpt Wafer. Could you tell me about your Ruffoni risotto pan? I'm thinking of buying one and would appreciate your experiences with it. Sat, 07 Nov 2009 06:36:27 GMT http://www.chow.com/topics/583049#5162758 http://www.chow.com/topics/663741#5162737 Would opening a Japanese resto/bar with an alcoholic manager and ethically challenged head chef as partners count? Sat, 07 Nov 2009 06:12:54 GMT http://www.chow.com/topics/663741#5162737 http://www.chow.com/topics/664546#5162661 Call them, even just to bring it to their attention. I love the local Middle Eastern store by my house (I'm Persian) but I don't buy any fresh food there. I've noticed that some jarred items had expiration dates that were 2 months ago, so it made me realize they must not have a high enough turn over for me to buy anything other than spices and rice there. Sat, 07 Nov 2009 04:56:26 GMT http://www.chow.com/topics/664546#5162661 http://www.chow.com/topics/580640#5162455 If you happened to be a Norman. Sat, 07 Nov 2009 02:19:17 GMT http://www.chow.com/topics/580640#5162455 http://www.chow.com/topics/326406#5162294 Oh, and I have one more story about my husband, call it chapter 2. I always do the cooking, but once I mentioned I would really like it if he made me breakfast in bed. So, he did, the sweetheart that he is. Brought me up two rubbery, solid fried eggs. Didn't ask for a while after that, but one day I went on epicurious.com and did a search for a fried egg recipe. There was one!!! It uses a slow-cooking approach, wherein the pan is kept on a relatively low heat, a lid is put on top to cook the top of the yolk, but it is timed so it is not overdone. And it had four forks!!! A winner for sure. I printed it out for Hubby, and he went off to make me breakfast. The eggs were quite good!!! So, we went back to check the reviews on epicurious to see what people had actually said. There were two, one from a husband who was so grateful to have a recipe for fried eggs, so that "now, after 20 years of marriage, I can finally make my wife breakfast in bed." (I am paraphrasing.) The second, from a mother who was thrilled that now her seven-year-old can make breakfast. Hahahah, we had a good laugh. The recipe's still on the fridge. Sat, 07 Nov 2009 00:33:31 GMT http://www.chow.com/topics/326406#5162294 http://www.chow.com/topics/665272#5162224 Not an app, but the "maps" icon on the iPhone works fine for me when I am on travel. Icon on bottom left is a compass, which will show you where you are. Then at top (where it says "search or address" you can type in "food" and pins drop to show you close by restaurants. Then you can touch any of the names and get the address and phone (touch that and it will call the number-to see if they are open) (also you can touch another line and go to their website) and at the bottom of that open page you can tap to get directions to it from where you are. It will show you the route and "follow" you as you drive (or walk) there. Tapping the bottom right of the map "pulls" up the corner of the page and you can see a satellite or hybrid view of your route, as well as traffic conditions. Alternately, you can type in "seafood" or "pizza" or "chinese food" and pins will drop for those places. ..as well as "Starbucks" or "Trader Joe's" or "fuel" or whatever you are looking for. I find it much more of an adventure to find new places and decide for myself if I like the food. Fri, 06 Nov 2009 23:52:31 GMT http://www.chow.com/topics/665272#5162224 http://www.chow.com/topics/663969#5161724 Paulustrious, Wow, what a fabulous response. You have certainly given me a lot to think about and a lot to research. Yes, our water is hard. Sounds like I would do well to get both a softener and a filtration system. Thank you for your time and experience. It will certainly help to steer me in the right direction. Fri, 06 Nov 2009 21:08:31 GMT http://www.chow.com/topics/663969#5161724 http://www.chow.com/topics/664115#5161587 I have heard that once you wash them you have to refrigerate as the protective coating is gone, so similar info. The eggs I buy are sitting at room temp, but once I wash them (sometimes a day or two later) then they go in fridge. I usually cook within a week or so, so they don't get too old either way. Fri, 06 Nov 2009 20:26:43 GMT http://www.chow.com/topics/664115#5161587 http://www.chow.com/topics/332264#5161434 Hence why the Chinese are proficient at the art of using a spoon to eat liquid. *roll eyes* Fri, 06 Nov 2009 19:42:19 GMT http://www.chow.com/topics/332264#5161434 http://www.chow.com/topics/658588#5160872 Amongst my crew (early 30s, upper-middle class, MA), everyone's booze becomes community booze. No one brings anything ghetto, and, frankly, it usually gets imbibed that night, so there aren't leftovers. We're all drunks. The only time I remember taking my own booze home was at a Christmas party. I brought a great half bottle of Sauternes as part of dessert. We were all pretty full and didn't really end up having dessert, so the hostess insisted I take the bottle home, as she wasn't a wine drinker and knew I'd spent a good deal on it. I argued; she won. It felt really weird. Fri, 06 Nov 2009 16:39:22 GMT http://www.chow.com/topics/658588#5160872 http://www.chow.com/topics/548293#5160034 Oh no - I wasn't implying that at all (that it's just a trend); I have a gluten intolerant friend who has definite symptoms if she has gluten. So I'm quite meticulous abt the desserts I make in her case. Yes, diagnosis of celiac sounds onerous so you have to wonder how many people w gluten intol do have celiac. (Not that the former isn't as serious a problem.) That's interesting about Italy. Some of us (including this friend) had toyed w the idea of going to Italy a few years ago. We had a whole discussion about what she would eat - in the casual places that is . . . there would be lots of choices in proper restos but cafes etc looked like they could be a challenge. Coincidentally, I read today that it's most common in northern European countries and is so common in Finland that that even chains like McDonalds offer gluten-free buns! Also I learned that diagnosis of celiac over there is not the nightmare it is here. Good luck with it all Vetter. Fri, 06 Nov 2009 05:21:56 GMT http://www.chow.com/topics/548293#5160034 http://www.chow.com/topics/664299#5159892 Thank you, madam. I'm a wordy OLD bitch :) Fri, 06 Nov 2009 03:40:31 GMT http://www.chow.com/topics/664299#5159892 http://www.chow.com/topics/430696#5159662 I had 80% of my stomach removed in June when they found a cancerous polyp, so I fall into the same category eating-wise. I didn't have a huge appetite before and have often ordered my favorite appetizers or a dinner salad in the past. I've never gotten the impression that it was a problem from the waitstaff. Now that I'm able to go out again, I've done the same thing, or gone to my usual spots where they know my habits. At least now I can tell them I have an excuse for a small appetite. And this has been a very informative thread from the part of those who have waited tables! Fri, 06 Nov 2009 01:50:21 GMT http://www.chow.com/topics/430696#5159662 http://www.chow.com/topics/663962#5159551 The discussion of tipping is one of those topics that usually doesn't go well on our site. Everybody has a strong opinion and nobody is willing to listen to others' opinions. Eventually the discussion gets nastier and nastier. We see this discussion heading in that direction, so we've removed some posts and are closing this topic to further discussion. Fri, 06 Nov 2009 01:01:38 GMT http://www.chow.com/topics/663962#5159551 http://www.chow.com/topics/664817#5159462 I think you are right - the issue of extra costs is real. A couple may think they want a simple meal for 100, but the fact is, they almost always want more. Champagne toast? Check - need servers to serve and cleanup. Cake cutting and serving? Need people to cut and the serve the thing in record time after the bride and groom cut it. And while you might be okay if it takes the restaurant 20 minutes to serve the room for your boss's retirement party, most brides and grooms would get very upset if this took place. So restaurants needs more servers on. Same goes for the quality of food served - you might tolerate less than excellent for your Mother's Day party, but people expect the food and its preparation/temperature/appearance to be nothing less than perfect on their wedding day. I had my wedding at a restaurant. It was expensive but not unduly so, and the service was superb. Due to great communication in advance about what we hoped to have, the restaurant pulled off a superb event with out even having to bother us once during the event itself. Fri, 06 Nov 2009 00:25:38 GMT http://www.chow.com/topics/664817#5159462 http://www.chow.com/topics/629706#5159265 In the instance above, the bartender was at the end of the bar away from the patron.....not next to or across of him. It's arguable whether the bartender was paying attention to taos, or not.....but taos was paying attention to the bartender's conversation on the cell phone. btw....I'm from the camp cell phones can and should be turned off,left in the car or only used for emergencies......when dining out or in a bar......Employees in any business should not use personal cell phones on company time. Thu, 05 Nov 2009 23:05:04 GMT http://www.chow.com/topics/629706#5159265 http://www.chow.com/topics/663348#5159249 I once walked forty-five minutes back to an osteria in Alba, Italy when my friend and I realized we hadn't been changed for our super-yummy desserts. The staff at the restaurant couldn't restrain their laughter. They wouldn't let us pay and I'm guessing they laughed at the crazy foreign girls for a week. Thu, 05 Nov 2009 23:00:08 GMT http://www.chow.com/topics/663348#5159249 http://www.chow.com/topics/664685#5159174 Does seem fair. How was the food??? Thu, 05 Nov 2009 22:37:20 GMT http://www.chow.com/topics/664685#5159174 http://www.chow.com/topics/303096#5158468 I absolutely LOVED Saint Estephe when it was open! Went there many times and always was blown away by both the unique food and beautiful platings. My favorite dish was one called Radicchio Tacos with Smoked Chicken, Asparagus and Red Chili Mayonnaise - John was personable and accessible along with being one of the most cross-creative men I've ever met. I am so happy that I was able to get his cookbook when they started selling it at the restaurant. Yes, it was very expensive - and yes, the portions tiny, but it was never reputed to be an all-you-can eat buffet for truck drivers. On one occasion, the president of the corporation I was working for was coming to L.A. to meet with me and one of our customers. He asked me to take him to what I considered to be an extraordinary restaurant - price no concern. So I took him to St. Estephe. He was at first looking at me very dubiously - suspicious of both the location (in a strip mall), the minimalist Southwestern decor, and then seeing these very sparse and artistic platings coming out to other diners - as well as the unusual names (and prices) of the dishes on the menu. I kept telling him to just be patient and trust me. When his first dish was placed in front of him, he cocked his eyebrow at me and kind of glared - until he took his first bite. I'll never forget the expression on his face - it was pure shock and pleasure. He ended up ordering what would have been like three entrees and could not stop talking about the experience throughout his entire trip. With that said, I am now going to start preparing my favorite Radicchio Tacos! Thu, 05 Nov 2009 19:01:48 GMT http://www.chow.com/topics/303096#5158468 http://www.chow.com/topics/566908#5158294 i think we spend around 300 per month. We live in a small town outside of SD our bills are low mainly because we no longer eat much meat or seafood; good cuts of meat are hard to find as wild caught or organic are non-existent in Oceanside. and so are decent restaurants. We go out while we are out of town or visiting friends/family on the weekends. I say we eat out 1-2 times per week. we don't drink much alcohol. i make most things from scratch, sometimes even juice. once in a month or so, i make my pilgrimage to whole foods to pick up good cheeses, mushrooms, olives, even the occasional pate or sliver of foie etc.. i spend around 30 in farmer's markets and pick up the rest at TJ's, co-op and local grocery stores for bulk items and baking supplies. We stock up on things like crushed tomato and cereals from costco. we live quite simply, my parents and sister has ducks and chickens in the backyard and i pick up eggs and veggies from them whenever i visit. save the yolks for thickening soups or ice cream. occasional coupons for m&m's, and soaps. Though we are trying to do biodegradable. Thu, 05 Nov 2009 18:12:13 GMT http://www.chow.com/topics/566908#5158294 http://www.chow.com/topics/438895#5158183 Oh, I forgot to mention that the restaurant company is called Lettuce Entertain You. Thu, 05 Nov 2009 17:38:50 GMT http://www.chow.com/topics/438895#5158183 http://www.chow.com/topics/470683#5158039 I know this is a little late but www.roundeyesupply.com is actually one of the biggest wholesalers of chinese restaurant supplies. You should check them out...they have unbeatable prices! :) Thu, 05 Nov 2009 16:50:42 GMT http://www.chow.com/topics/470683#5158039 http://www.chow.com/topics/663857#5157256 When I hear stories like that I think "This is why on Top Chef they are always asking the maker of a failed dish if they actually tasted it..." but in fact the salt for sugar thing can happen....Once someone was making a bunch of pumpkin pies at Thanksgiving time for our cooperative dorm in college and did just that. She was not a professional chef, so its forgivable...but unfortunately the mistake was not discovered until the pies were served, causing the "baker" much embarrassment. (No, it was not me....but then again, I know how to tell salt from sugar by looking at it. OTOH, I always taste....just to be sure...) Thu, 05 Nov 2009 06:48:30 GMT http://www.chow.com/topics/663857#5157256 http://www.chow.com/topics/614312#5157217 Yeah, I'm the same way with lunchmeat containers. The Hillshire Farm ultra-thin and hearty slices come in gladware containers(with the store brand equivalent in reynold's containers, but, meh, same thing). So I just wash 'em out, and they make great leftover containers. I live by myself, so that tends to be a good size for leftovers, anyways. Thu, 05 Nov 2009 05:47:34 GMT http://www.chow.com/topics/614312#5157217 http://www.chow.com/topics/618873#5157195 I have some major sort of intestinal response to fresh coconut water but don't want to get into the graphics of it. Also, red wine makes my ears hot and red (no kidding), no one has ever been able to tell me what's that's about. Thu, 05 Nov 2009 05:21:54 GMT http://www.chow.com/topics/618873#5157195 http://www.chow.com/topics/424640#5157130 I am trying your (modified) suggestion immediately! Thu, 05 Nov 2009 04:37:57 GMT http://www.chow.com/topics/424640#5157130 http://www.chow.com/topics/663613#5156408 Another vote for restaurant. Some people brought up some good points: most likely better execution of food,no bugs, weather, etc. I'd also like to add that no chance of guests ruining or spilling things on your furniture. And I was so tired after I got married. It was nice coming back to a neat apartment without dealing with cleaning-up crap. Wed, 04 Nov 2009 23:27:31 GMT http://www.chow.com/topics/663613#5156408 http://www.chow.com/topics/379381#5156326 Citrus skins are really not a problem at all. But yes, most of your list is great. Worst mistake I ever made: Raw fish guts. Didn't clog things, but MAN what a horrible smell, which lingered for days. Wed, 04 Nov 2009 23:01:52 GMT http://www.chow.com/topics/379381#5156326 http://www.chow.com/topics/328433#5155444 I'm with you on this, I don't remember my hands burning particularly except if I've cut a million chilis at a time (I use a Kyocera slicer if slicing them thinly). Eyes, etc., ouch. Wed, 04 Nov 2009 18:40:28 GMT http://www.chow.com/topics/328433#5155444 http://www.chow.com/topics/660282#5155326 I had the same thought as you, Scar. And since the parsley and cilantro are frequently right next to each other and all but identical, I sniff those also. Or better yet, pinch off a leaf and taste. For me, it's impossible to pick out fruit and vegetables without handling them. Wed, 04 Nov 2009 18:08:10 GMT http://www.chow.com/topics/660282#5155326 http://www.chow.com/topics/657999#5155105 That's my favourite answer too. The best version of it was from someone new to the country (from France), and still learning English. I was told to "just bring my charming personage." So lovely. Wed, 04 Nov 2009 17:13:41 GMT http://www.chow.com/topics/657999#5155105 http://www.chow.com/topics/662296#5154398 I've actually done this as well at restaurants and at check out lines at grocery stores, only because I've been in the position of the young kid and know what it's like to have $5 in the bank. Wed, 04 Nov 2009 13:12:22 GMT http://www.chow.com/topics/662296#5154398 http://www.chow.com/topics/654049#5153870 Right, but my point was that not everyone would get what they meant. Wed, 04 Nov 2009 03:12:50 GMT http://www.chow.com/topics/654049#5153870 http://www.chow.com/topics/584124#5153460 I agree. I know I'm late responding, but I think this guest should have been required to stop in at the stomach-pumping station on her way out the door, hahaha. Wed, 04 Nov 2009 00:11:09 GMT http://www.chow.com/topics/584124#5153460 http://www.chow.com/topics/661877#5151375 Really. I always thought that the prevailing sentiment in the highly Catholic Philippines was that if you could really taste it, feel it, or enjoy it, it had to be a SIN. Tue, 03 Nov 2009 12:54:40 GMT http://www.chow.com/topics/661877#5151375 http://www.chow.com/topics/368057#5150921 great twitter chef news: Vernon Morales of Winterland fame is back in San Francisco and behind the stoves at Town Hall http://sf.eater.com/archives/2009/11/02/exwinterland_chef_vernon_morales_in_at_town_hall.php Tue, 03 Nov 2009 03:14:37 GMT http://www.chow.com/topics/368057#5150921 http://www.chow.com/topics/662162#5150821 Wow, no garlic...that's a tough challenge. How about fettucine alfredo, with slices of steak or chicken, and broccoli, mushrooms, asparagus, and/or peas thrown in? (I'm very fond of one-bowl meals). You can use the same approach with mac & cheese...add cooked burger or sliced sausage or hot dogs and peas. I know you said that they won't eat strong herbs; would they eat a pasta with a pesto sauce made by substituting half or three-quarters of the basil with spinach (this'll cut down on the basil flavor and add lots of vitamins to boot)? Before you puree in the spinach, you can set some of the all-basil mixture aside for you (that way you can add more garlic in it for yourself). And no tomatoes, hmm.... is tomato sauce acceptable? Tue, 03 Nov 2009 02:24:56 GMT http://www.chow.com/topics/662162#5150821 http://www.chow.com/topics/633299#5150228 Some Chowhounds may think they're just great -- Prairie Oysters are quite the debate. Pounded flat, then deep fried, But I must confide... I don't want those bulls' balls on MY plate!!! Mon, 02 Nov 2009 22:35:01 GMT http://www.chow.com/topics/633299#5150228 http://www.chow.com/topics/663295#5150189 As with some of the foods we eat on Thanksgiving, the dinner phone calls, in our family, are almost a tradition and we would not have it any other way. Mon, 02 Nov 2009 22:21:40 GMT http://www.chow.com/topics/663295#5150189