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/668804#5212033 Oh..... Roubidoux. That helps explain it. [Apologies to anyone there now. It was very different back then.] Sat, 28 Nov 2009 05:06:19 GMT http://www.chow.com/topics/668804#5212033 http://www.chow.com/topics/666087#5212001 Absolutely fabulous! I could never, in my life, come up with that term. Thank you for sharing, as I laughed aloud. Fortunately, I did not have a mouthful of Zinfandel. Great, and thank you for sharing, Hunt Sat, 28 Nov 2009 04:34:03 GMT http://www.chow.com/topics/666087#5212001 http://www.chow.com/topics/669650#5211959 I've never seen it, but I''d never get hot and bothered about a (max) 4 cents since I'm going to tip anyway. If the bill said it was rounded and you wanted to pay to the penny I'm sure you could have, although that would bring up other issues. Sat, 28 Nov 2009 04:06:34 GMT http://www.chow.com/topics/669650#5211959 http://www.chow.com/topics/550345#5211930 About 20 years ago, the Hostess Baking company (the folks that make Twinkies) made a cupcake product call Chomps. Each cupcake had a bite sized piece missing. There was a cartoon bear on the wrapper with the text, "I start them, you finish them." It was a gimmick for the kids I guess. Sat, 28 Nov 2009 03:39:20 GMT http://www.chow.com/topics/550345#5211930 http://www.chow.com/topics/669781#5211806 Interesting...what do you think the reasoning behind it is? Sat, 28 Nov 2009 01:59:27 GMT http://www.chow.com/topics/669781#5211806 http://www.chow.com/topics/584689#5211765 did you use fresh pineapple by any chance? if so, that's the culprit. Sat, 28 Nov 2009 01:37:27 GMT http://www.chow.com/topics/584689#5211765 http://www.chow.com/topics/667049#5211717 He claims he was just thinking of me. You're so right; if only I'd had a "Manual of Men" when we first started out thirty years ago! LOL. I actually did tell him everything I was thinking about, concerning the turkey. But the guy is a control freak. He had in his mind that Thanksgiving dinner should be served at three, and darn it, he'd make it happen, even if we didn't have anybody to, well, serve. I took a long drive, over to the Mississippi in Hastings, MN, and then came back and started Anna Karenina, because I decided that when I remembered this Thanksgiving, it wouldn't be the day he messed with my plans, but the day that I started Anna Karenina. And then we sat down and ate his turkey. He did a good job, I will admit. But then, he's an excellent cook. And he apologized and said that he wouldn't do that again. I still do miss my kids, something fierce. I think I'm going to put down my foot about Christmas Eve; this family deserves its time, too. Sat, 28 Nov 2009 01:01:33 GMT http://www.chow.com/topics/667049#5211717 http://www.chow.com/topics/670087#5211704 A guest may never justifiably expect that anything he or she brings to a non-potluck dinner unbidden (either directly or through course of dealing in the past) by the host will be served at that dinner. Doesn't change according to the wallet. Sat, 28 Nov 2009 00:51:47 GMT http://www.chow.com/topics/670087#5211704 http://www.chow.com/topics/326987#5211396 Well, I hope the OP has managed to remove her contacts. Fri, 27 Nov 2009 21:26:18 GMT http://www.chow.com/topics/326987#5211396 http://www.chow.com/topics/657999#5211212 Obviously your BIL is a saint. :-) Fri, 27 Nov 2009 19:29:36 GMT http://www.chow.com/topics/657999#5211212 http://www.chow.com/topics/658294#5211024 Sorriest, my mistake. Glad to know that CH did not come up with sous vide as verb. Fri, 27 Nov 2009 17:41:13 GMT http://www.chow.com/topics/658294#5211024 http://www.chow.com/topics/326406#5210981 There are some great stories out there. My tales of disaster...had just moved into a brand new house with a brand new oven. Decided I wanted to make lemon squares one day and had just bought some new silicone bakeware that I wanted to test out. Was going really great, baked the shortbread bottom and pulled it out to pour the lemon curd on top. Picked it up to put it back in the oven and slosh slosh slosh...all over the floor, the open oven and all. Sizzling lemon smell all through the house and what a great way to christen the oven. Second story, had just moved to a new city with new roommates and all. Had a bunch of co-workers coming over for Christmas dinner, my contribution was this fabulous chocolate cake I had seen in Bon Appetit magazine. Cake turned out great and frosting was made but I couldn't frost the cake. The frosting kept melting off the cake because the house was way too warm from having the oven on for the entire day. Kept throwing it in the freezer but alas, finally gave up and just served it up with no frosting. Oh well, it still tasted great. Always fun!!! Fri, 27 Nov 2009 17:19:34 GMT http://www.chow.com/topics/326406#5210981 http://www.chow.com/topics/669122#5210580 Our formal dining table seats 8. We used to invite two other couples (2 kids for one, 1 for the other, 2 for us), and that allowed us to set up a separate "kids" table, which I suspect they enjoyed more because they controlled the conversation. If someone called a few days before, and we felt they were looking for somewhere to go, this gave us a nice cushion to include another couple. But, occasionally, a relative would visit from overseas, we'd invite our priest, and the "big" table would be full. If someone called and asked to include another at that point, we'd have to say "No" - what were we to do, put them at the "kids" table? I think that type of ostracism is worse than having nowhere to go. Fri, 27 Nov 2009 10:37:40 GMT http://www.chow.com/topics/669122#5210580 http://www.chow.com/topics/666863#5210504 I was just emailed a video of the Thanksgiving Adaptation about crazy Aunt Marney: http://www.youtube.com/user/instmsgs Webseries is called INST MSGS. Fri, 27 Nov 2009 06:31:36 GMT http://www.chow.com/topics/666863#5210504 http://www.chow.com/topics/621000#5210138 I don't know browniebaker, I was wondering if you would bake some brownies for me. I'll send you my addy. :-)) Thu, 26 Nov 2009 23:40:12 GMT http://www.chow.com/topics/621000#5210138 http://www.chow.com/topics/668705#5209868 The poems are terrific! You post made me recall a BBQ some year's ago when a friend's Afghan hound stole and devoured a $75.00 prime rib that had been set to "rest" before cutting. No one in the kitchen saw the dog take it. (While we were all distressed, I must say, that was one happy hound.) Thu, 26 Nov 2009 19:13:51 GMT http://www.chow.com/topics/668705#5209868 http://www.chow.com/topics/667822#5209685 I know that the word in Hebrew for turkey (the bird) is 'hodu' which means India so I googled it and found this quote from someone. "Turkeys (the fowls) are named, in English, after the country of Turkey. In Hebrew, however, we call them "hodu", which is the Hebrew name for the country of India. In French they are called "dinde" which is a distortion of "d'inde", meaning "from India". I have long been fascinated by this geographical/linguistic phenomenon, and I would like to know the origin of the English term and the Hebrew/French term. Also, I think the bird itself originates in America, far away from either India or Turkey. Perhaps this is related to Columbus's mistaking of America to the Indies? One more amazing and related observation, which I can only guess is entirely coincidental, is the following: The word "hodu" (=Hebrew name of turkeys, country of India) is related to the word "hodaya" meaning "the giving of thanks" (the Hebrew name for the holiday of thanksgiving is "chag ha-hodaya".) Is this related to the American tradition of eating turkeys on thanksgiving? This does not appear in the "official" story of thanksgiving." seems interesting ........... Thu, 26 Nov 2009 17:13:23 GMT http://www.chow.com/topics/667822#5209685 http://www.chow.com/topics/666575#5209088 Well, for me this is more of a "wino gift." I give the Vac-u-vins, wine storage pumps with stoppers, and most folk love them. Now, though I own many, I receive them graciously, and then put them into each empty piece of luggage, that we own. There is little worse, than arriving with a piece of luggate, that has not been used in some time, picking up a nice bottle of wine, and then finding that one can only re-cork that wine. Each piece (about 10), has an Ah-so opener, a waiter's friend, a Champagne stopper, and a Vac-u-vin with about 4 stoppers. So far, TSA has not stolen any, but that time will probably come. Hunt Thu, 26 Nov 2009 04:34:20 GMT http://www.chow.com/topics/666575#5209088 http://www.chow.com/topics/512308#5209050 My all-time favorite, seen on a sandwich board listing specials outside an upper west side diner: Monte Crisco Sandwich Mmmmm! Too bad about the trans-fat ban, there goes their biggest seller! Thu, 26 Nov 2009 04:13:50 GMT http://www.chow.com/topics/512308#5209050 http://www.chow.com/topics/669527#5209029 I survived! The harried store employees were really nice. They hid the eggnog in a special refrigerated unit and I had to ask, and then it seemed like they were out of rutabagas (gasp!) but a guy stocking produce from a huge cart moved like five heavy boxes to unearth a full box of rutabagas just for me. I picked out the smallest one and I swear it has it's own atmosphere and gravitational pull. Thu, 26 Nov 2009 03:55:18 GMT http://www.chow.com/topics/669527#5209029 http://www.chow.com/topics/666603#5208901 i think this is an area for "pure" tipping. if i get really good service, i tip. if it's a take out only place, i don't tip. if i order at the bar and am comped a soft drink while i wait, i tip. if the person who takes the order pushes it through and makes sure it doesn't languish, i tip. if the person who takes the order makes sure the order is right and i have olive oil, condiments, napkins, etc., i tip. that said, i keep it around 10%. no way the same as table service for a meal. Thu, 26 Nov 2009 02:47:49 GMT http://www.chow.com/topics/666603#5208901 http://www.chow.com/topics/328433#5208851 I've never had my hands burn after handling peppers until tonight. I chopped one very, very mild jalapeno. Two hours later, after cooking, eating and hand washing the dishes the palm side of my fingers and cuticles started burning and throbbing. A short soak in yogurt has diminished it a bit. I'm glad I remembered seeing this thread! It seems like the dish washing opened the pores and let the oil work into my skin. My fingers had been fine until then... Thu, 26 Nov 2009 02:21:19 GMT http://www.chow.com/topics/328433#5208851 http://www.chow.com/topics/358754#5208362 It sounds like you need a secret mini fridge specifically for hiding away leftovers ;) Seriously though, they belong to the person who ordered them. Wed, 25 Nov 2009 21:57:33 GMT http://www.chow.com/topics/358754#5208362 http://www.chow.com/topics/650715#5206984 I was a manager at one of the biggest chain restaurants around, and one of the top rules was to NEVER mention the tip, no matter what. Any server that said anything, in any way, was immediately terminated. And there were lots of times guests left a quarter for a tip, so all they could do is bitch about it later to us. Wed, 25 Nov 2009 10:57:43 GMT http://www.chow.com/topics/650715#5206984 http://www.chow.com/topics/629706#5206749 I would not have a prob with a fellow diner needing to take an emergency call. But, that is nice that your wife excuses herself to do so. That's my style too. But, it would be rare that I would ever have a call that could not wait. The server was just "multi-tasking" as some like to call it. He thought it was fine to talk to a friend and plunk the bill on the table without asking if we enjoyed the meal or would like dessert. Since it was a birthday meal, we likely would have ordered a dessert, but the server really was unavailable. Did not even make eye contact. Since the manager thought that was fine and said he does the same and that no one else complains, I don't see it getting any better. So, I'll take my business elsewhere - along with a large family and friends. Pancho Villas in Salisbury, NC has good service. The manager makes the rounds and double checks with customers. That's a few extra miles on the drive but worth it in my book. They are the newer kid on the block here, but they don't talk on cell phones while waiting tables. In fact, they seem to be glad to have the business. So, it's an easy switch. Wed, 25 Nov 2009 05:08:32 GMT http://www.chow.com/topics/629706#5206749 http://www.chow.com/topics/476376#5206702 Given the idea of "starter" marriages maybe they plan to have a real cake at the next wedding. Wed, 25 Nov 2009 04:41:54 GMT http://www.chow.com/topics/476376#5206702 http://www.chow.com/topics/668965#5206378 Yes,I am in The RI CT area, I guess I should call the restaurant I am interested in and see what their rules are. Thanks all! Wed, 25 Nov 2009 01:46:02 GMT http://www.chow.com/topics/668965#5206378 http://www.chow.com/topics/668535#5205873 That's exactly what I was thinking, too. He was willing to comp the $73 but called the police for the $18 tip? How much did this incident cost the tax payers? I think he should be charged for that, too. Tue, 24 Nov 2009 22:10:49 GMT http://www.chow.com/topics/668535#5205873 http://www.chow.com/topics/302440#5205298 and drinks aren't always watered down by ice - water is an essential ingredient in mixed cocktails. chilling is not the only reason one vigorously shakes or stirs drinks. Tue, 24 Nov 2009 19:07:07 GMT http://www.chow.com/topics/302440#5205298 http://www.chow.com/topics/583019#5204986 We are actually cooking together for thanksgiving and have made compromises. I had to accept canned pumpkin instead of fresh puree for the pies (and store bought pie crust)- on the condition that we make mashed potatoes with REAL potatoes and no powder and make real cranberry sauce- NOT the jellied stuff in the can... The ricer gift is.. a gift, and also a means to show them that real potatoes can be creamy too! :) Tue, 24 Nov 2009 16:31:27 GMT http://www.chow.com/topics/583019#5204986 http://www.chow.com/topics/667742#5204089 There is already an upscale version of the tripe taco. Remove the tripe and replace it with carne asada. Tue, 24 Nov 2009 03:30:25 GMT http://www.chow.com/topics/667742#5204089 http://www.chow.com/topics/578607#5204087 An apron, of course! Tue, 24 Nov 2009 03:30:10 GMT http://www.chow.com/topics/578607#5204087 http://www.chow.com/topics/599359#5203988 Yum! Sorry, I don't like that as a written exclamation or as an adjective. Don't care for yummy either. But the 2 words that drive me crazy are "Old World," as in "old world excellence" or "old world techniques." Just what does that mean, and why, as a new world kind of person, do I care? And it is applied to everything! Furniture, food, recipes, leather, decor items. Trite, trite, meaningless. Tue, 24 Nov 2009 02:45:43 GMT http://www.chow.com/topics/599359#5203988 http://www.chow.com/topics/665335#5203933 Mexicans love Chinese food. Take a look at some of the places in Los Angeles Chinatown, they make up half the clientele in the restaurant at anytime of day. The only other ethnic restaurant you'll see in Mexican neighborhoods in Los Angeles are Chinese restaurants. Tue, 24 Nov 2009 02:22:21 GMT http://www.chow.com/topics/665335#5203933 http://www.chow.com/topics/583586#5203498 In Missouri (at least on the western side) they conduct stings with actual underage people attempting to buy liquor, with either fake or no ID, then they give a whole lot of publicity to the results. They do liquor stores and clubs/bars. Mon, 23 Nov 2009 23:24:43 GMT http://www.chow.com/topics/583586#5203498 http://www.chow.com/topics/668854#5199721 You may not like their wine list, or you may have been saving a particular bottle for a special occasion... We have one bottle that we've been saving since our wedding. We got it as a gift, and we're saving it to celebrate when our baby is born (4 weeks to go!)...it's been waiting for that special occasion for a few years now. It's a Bulgarian wine that was given to us by my cousin and his wife (Bulgarian) for our wedding and it may not be a fancy/rare or expensive bottle, but I'm not embarrassed to bring it to a restaurant that serves wine because it's special for us. That's one of the great things about PA- so many BYOB only restaurants! You're not stuck paying a 300% markup. If I go to a restaurant w/ a wine list, I'm going to get water because the markup is ridiculous and on principle, I won't pay it. See my previous post about why I have no problem paying the markup on food, but the gouging on alcohol bugs me. Sun, 22 Nov 2009 13:59:54 GMT http://www.chow.com/topics/668854#5199721 http://www.chow.com/topics/637765#5199093 Gotta be Alice's Restaurant, then followed by my own holiday mix, which includes Imogene Heap, George Winston, Keith Jarrett, yadda yadda. Sun, 22 Nov 2009 01:23:06 GMT http://www.chow.com/topics/637765#5199093 http://www.chow.com/topics/668078#5198477 How exciting for you! I've helped my husband run more than one establishment, and I agree here about knowing the local food safety laws. But more importantly, get certified. People are really funny about food safety; they get all snippy about their knowledge of it, like it's something they should just KNOW. I had to get certified by a county once, which required a three day course, and when I demo'ed at Costco, getting recertified was required every year. And I always learned something new. On the lighter side, my kids call it "the class that ruined their lives." LOL. Taking a course will protect you in so many ways. All it takes is a whispered rumor of food poisoning, and your business is finished. So you want to have that certification to back you up. Good luck, and don't let anybody tell you "you can't." : ) Sat, 21 Nov 2009 18:39:27 GMT http://www.chow.com/topics/668078#5198477 http://www.chow.com/topics/524365#5197653 Yea same with tomatoes. Absolutely vile any other way except in the form of a smooth sauce as such like on a pizza or spaghtti. I will be the chick you take out on a date and if tomatoes are on my effin salad, yes I will fling those b*tches across the table. And with pizza, I make sure to emphasize very clearly to the waiter/waitress i want SMOOTH tomato sauce and no tomato chunks (like I know Uno Pizza or Macaroni Grill among other places will throw chunks of tomatoes on top their pizzas)... Sat, 21 Nov 2009 05:05:18 GMT http://www.chow.com/topics/524365#5197653 http://www.chow.com/topics/565812#5197645 I'm going to put it to bed with that one. Sat, 21 Nov 2009 04:57:23 GMT http://www.chow.com/topics/565812#5197645 http://www.chow.com/topics/665969#5196762 I scrolled down in the 2nd link I provided and yes, you're right. I'm just so used to seeing expiration dates, I was just answering with what I knew at the time. Fri, 20 Nov 2009 20:07:47 GMT http://www.chow.com/topics/665969#5196762 http://www.chow.com/topics/668350#5196643 I also got 16 - my "inside" knowledge was knowing from experience how much turkey is eaten in... the country that eats the most per capita (so as not to spoil it for others I won't spell that out). Fri, 20 Nov 2009 19:21:42 GMT http://www.chow.com/topics/668350#5196643 http://www.chow.com/topics/501283#5196175 shoot. if i'd seen this post over a year ago, i would have rec-ed the gardens of eagan internship program, locally to the op. Fri, 20 Nov 2009 15:36:49 GMT http://www.chow.com/topics/501283#5196175 http://www.chow.com/topics/668070#5195147 I did the same thing. I was married for just a few months and had an electric range in our apartment. The recipe said to sprinkle salt in the pan and then heat the pan until the salt started jumping. Nothing much was happening and then I looked over at the pan to see if the salt was finally jumping and instead saw the glowing red outline of the burner coils below it. Like an idiot, I grabbed the handle of the pan (it was cool enough to hold) and pulled the pan off the burner, leaving the melted outline of the coils on the burner and the pan with a giant hole in the bottom. Fri, 20 Nov 2009 01:03:26 GMT http://www.chow.com/topics/668070#5195147 http://www.chow.com/topics/663294#5194169 I never realized this was such a hot topic, until a couple of years ago, my brother-in-law to be was heard uttering after leaving our place, "No leftovers, I've never heard of such a thing!" To call a host stingy or a cheapskate after buying, cooking, and hosting a feast (with only a couple of side contributions) seems crazy to me. My husband and I have, by default, hosted family Thanksgiving dinner for some 30 years because no one else would do it. Consequently, we all have some fond holiday memories. If I have worked hard to host the dinner, it seems fair to me that the leftovers belong to me, exception for children living away from home. I buy the largest turkey I can find and our family of four has no difficulty whatever in consuming what remains during the week following Thanksgiving. If I sent guest home with leftovers, there would be virtually nothing left over for us. Anyone who wants the leftovers should feel free to prepare and host the dinner and invite us over. I would be delighted to be a guest and would not expect to go home with anything. Thu, 19 Nov 2009 17:16:18 GMT http://www.chow.com/topics/663294#5194169 http://www.chow.com/topics/559260#5194108 I knew a guy in college who refused to eat anything other than chicken breast, plain cheese pizza, certain sauteed vegetables, pasta, cheese, and fruit. It doesn't sound too bad when you look at the list, but it was infuriating not being able to spontaneously go for sushi or Chinese or Greek, or whatever. He traveled all around Europe and lived off only baguette and cheese. His loss! Thu, 19 Nov 2009 16:48:14 GMT http://www.chow.com/topics/559260#5194108 http://www.chow.com/topics/531018#5192455 Wait!! Flax seeds have arsenic? I eat them almost every day! I NEVER heard that before. I wonder what else I eat that's lethal? And, although I don't eat the apple cores, I DO use the entire apple when making apple sauce, jelly and butter. (I strain the skins, cores, seeds, etc. out when the apples get super-soft.) I also heard that cherry pits are poisonous, but they add such great flavour to preserves when cooked entire. I wonder if that's really safe? Oh, oh. I WILL have to study up on flax seeds. Wed, 18 Nov 2009 22:27:44 GMT http://www.chow.com/topics/531018#5192455 http://www.chow.com/topics/391031#5191967 What an awesome thread to stumble upon. How kind and helpful are my fellow hounds. How is the budget coming along Raeviola? What suggestions did you use the most? These tips seem even more relevant now that the economy has tanked. Wed, 18 Nov 2009 19:40:41 GMT http://www.chow.com/topics/391031#5191967