664192 Mon Nov 02 14:05:35 -0800 2009 255 27 General Chowhounding Topics 0 5150128 I'm Texan. My love for traditional Tex-Mex (note, TEX-Mex) knows no bounds. (I draw the line at Velveeta in anything but RoTel queso, however - it was not considered standard in my part of TX. For us "rat cheese" aka good old cheap longhorn cheddar was the norm.) And I got a little.. overbearing, maybe, at the suggestion that you could make Texan style (ie, Tex-Mex) red enchilada sauce with canned salsas. What's your trigger? What sets off your inner "oh, no no no no, THAT'S NOT RIGHT!" meter? (Other than Cream Of _____ - I think we all can agree on that.) ETA: I'm curious how often it's regional, also. Mon Nov 02 14:05:35 -0800 2009 20991 shanagain 1 5150413 As a fellow Texan, I have a hard and fast definition of what constitutes a proper hamburger. Not that I won't eat hamburgers that fall outside this standard definition -- it's only been fairly recently that anything even resembling a good burger has made it here to Boston -- but I still think "It's good, but it's not a proper hamburger." Mon Nov 02 15:49:32 -0800 2009 5150128 17548 BarmyFotheringayPhipps 2 5150453 I could've just started this in the Texas board, because Chicken Fried Steak belongs on that list, as well. And let's not forget chili. (I've mellowed on chili, as long as you don't name it something like "Texas Red" or whatnot, I can accept variations. Sort of.) Mon Nov 02 16:03:57 -0800 2009 5150413 20991 shanagain 2 5165247 Care to share that hard and fast definition? I grind my own and it must be 7-bone chuck, coarse ground and nothing else. I no longer eat burgers in restos unless it's fast food out of my lap while heading up or down the road. Sun Nov 08 11:54:03 -0800 2009 5150413 131001 c oliver 3 5165394 And how do you prepare them? Do you add any seasonings? Sun Nov 08 13:35:38 -0800 2009 5165247 19782 Full tummy 4 5165408 I add nothing at the time I grind the meat. Just freeze in 6oz. patties. Before cooking I sprinkle with a little s&p. We like really rare beef so we cook on the grill for 3-4 minutes per side. I'm making myself hungry and am all out of burgers til I make more tomorrow. Sun Nov 08 13:43:37 -0800 2009 5165394 131001 c oliver 5 5165431 I am going to request that next time from my local butcher and give it a try. I've always just made my burgers with whatever ground beef he was selling, which is still good quality, but it's not coarse. I did once buy a burger patty from another butcher, too far away from me to shop at on any regular basis, which was coarsely chopped sirloin; I am pretty sure it wasn't ground, the chunks were that big. It was the best burger I've had. How do you think the ground chuck would compare? Sun Nov 08 13:53:01 -0800 2009 5165408 19782 Full tummy 6 5165447 Here's the thread from when I was a burger-grinding-virgin; now I'm a burger-grinding maniac! http://chowhound.chow.com/topics/591071 That grinder attachment was only about $50 and I make sausage, ground beef and turkey burgers. Sun Nov 08 14:01:15 -0800 2009 5165431 131001 c oliver 7 5165450 I have a KitchenAid stand mixer and a grinder attachment already; just bought the attachment, hoping to use it for just such a purpose. Thanks!!! Sun Nov 08 14:03:19 -0800 2009 5165447 19782 Full tummy 7 5167439 How is the attachment to clean? I had a grinder way back when I had my late and very much lamented Braun Kitchen Machine (damn, I wish you could still get those, they were form and function embodied) and it was a bit of a pain to clean. I use chuck and "grind" it in the FP but don't care for the texture, thinking about geting the KA attachment. Mon Nov 09 10:58:04 -0800 2009 5165447 13709 buttertart 8 5167571 Cleaning up the KA grinder is a snap. It's quick to completely disassemble it. Then the parts rinse up easily in hot running water. Then I just toss 'em in the dishwasher. Done and done. Mon Nov 09 11:41:21 -0800 2009 5167439 58743 alanbarnes 9 5167998 Ditto. For something that it would be logical to be difficult to clean, it's a snap. Oops, Alan already said that :) My FP is far harder to clean. I'm very depressed, however, because the seven bone chuck roasts that were on special are all gone :( Mon Nov 09 13:47:33 -0800 2009 5167571 131001 c oliver 10 5168069 That's my favorite ground beef cut as well. Must get grinder. Thanks both! Mon Nov 09 14:06:28 -0800 2009 5167998 13709 buttertart 1 5150535 For me, it's southern cuisine, like fried chicken, potato salad, gravy & biscuits, gumbo, greens, pig feet, etc. I live in NC and a few years ago I went to a buffet in VA (about an hour from me) and I couldn't believe they were calling that food "country". Potato salad is more than just mayonnaise & potatoes; you have to season a pig foot, you just can't stick it in a pot of water and think it's going to have flavor. Gumbo must have a roux or it aint gumbo, it's soup! I lived in New Mexico for six years and I know Mexican food. What they have here even in the Mexican restaurants is not the real thing so I make my own stuff like enchiladas and tamales. I find myself a lot more critical than I used to be and I'll pass when I know it's not the real thing cause I know it's nothing but a tease. Mon Nov 02 16:35:38 -0800 2009 5150128 1108638 Cherylptw 1 5150808 LOL - I guess my post originally asking about enchilada sauce caused this!! Well, definitely have to agree with any "recipe" where a can of soup is an ingredient. But also, bottled salad dressing and proper gravy and mashed potatoes (at least - proper by my own definition). Oh yes! And also "homemade bread" from a bread machine. I guess I am a bread purist but that stuff out of the machine may be easy and fun to make but it just doesn't come out the same as the real deal. Not sure how much of that crosses the line into ChowSnobbery or merely are just strong personal preferences. Interesting question though... Mon Nov 02 18:20:28 -0800 2009 5150128 199621 cookie44 2 5152193 Ditto on bread machine bread. I make bread all the time, multiple loaves a week. Anytime I give a loaf away, I get 'oh, you must have a bread machine'. It's kind of insulting, actually. And only serve me real butter. Margarine sucks! Tue Nov 03 09:57:10 -0800 2009 5150808 124908 jeanmarieok 3 5153189 Anytime I give a loaf away, I get 'oh, you must have a bread machine'. Ugh, that must be frustrating! The problem is the general public has no knowledge of the time & effort involved. They grab a loaf off the grocery store shelf and voila - bread. And if you are going to put forth all that aforementioned time and effort, you MUST use real butter! :) Tue Nov 03 14:41:17 -0800 2009 5152193 71241 lynnlato 2 5163933 I agree in part, and understand how you must feel, being an obviously accomplishes bread maker. I don't even mind the bread machines (in fact I have one, but it probably hasn't been used since honorable son got a job at the local high-end bakery). But when you pour a bread machine mix out of a box, pour in water and turn the machine on, don't expect me to rave about your baking skills. Sat Nov 07 15:50:54 -0800 2009 5150808 105625 EWSflash 1 5150874 When I'm served mashed potatoes at a restaurant and they're made from a dried "instant" product, I send them back. I'm not talking about the spuds on a blue plate special at a diner, I'm talking about mashed as a side at a restaurant I'd not expect to use potato powder. The more I think of it, actually, diners make some of the nicest mashed potatoes -- consistently -- from scratch. Bottled salad dressing is indeed nasty stuff. Cheap oil, cheap vinegar, dried *everything* from spices to garlic, citric acid, corn syrup, and salt! Isn't it disappointing when a restaurant that appears to be charming and progressive drops the ball by using a prepared dressing on an otherwise lovely salad combination? Sugar in Italian-style tomato sauce ("gravy") of any sort: sad that so many people accept poor-quality tomatoes (and compensate with sugar) rather than seeking out a quality ingredient. Hey, I'm not against sugar at all; just not in the sauce! (I've posted on this elsewhere on Chowhound) Those scrawny little yellow onions (like the ones that come in mesh bags). Use a big, fat, lovely "chef's" onion or similar sweet onion (Vidalia et. al.) and your foods will taste better! Please, please, don't deep-fry cubes of bread and then put them on my salad (or worse, in my onion soup) and call them "croutons." It's just gross. Toast bread cubes, if you must. Better get rid of "croutons" all together... "Skinless" frankfurters are an abomination that're one step up the food chain from "Vienna Sausages." I need my doggies to go "snap!" Don't Ever Add Chocolate to Pumpkin Pie. Mon Nov 02 18:46:43 -0800 2009 5150128 270888 shaogo 2 5153415 I'm with you on the mashed potatoes and the bottled salad dressings-haven't had one in my home for years now. To add to that: I hate frosting made with shortening; I understand that sometimes it's needed because of dietary restrictions, and I can put up with it in that case, but I was recently at an adult birthday get-together, and the spouse brought out a Costco cake, a huge one, for six people!!! I couldn't eat one piece and wondered whether they liked it that much that they wanted to have enough leftovers for a week... Bad chocolates - I mean those Pot o' Gold concoctions. Can't eat them. Fake maple syrup - Please don't serve it. Fruit "drinks" - I'm not interested in drinking sugar water that tastes like some unidentifiable fruit, thanks. Fake grocery store "croissants" - I mean the small, yellow ones found in a bag that taste more like a stale dinner roll. Sorry, those aren't croissants. Anything that pretends to be whipped cream, but isn't. Don't bring it near me, I can tell a mile away. Tue Nov 03 15:59:36 -0800 2009 5150874 19782 Full tummy 3 5193442 oh, yeah, that waxy holiday foiled chocolate and the sweet sweet hersheys...FIE!!! Thu Nov 19 01:00:16 -0800 2009 5153415 92476 kristenmarthabrown 2 5156211 I didn't think I had any but your response of instant mashed potatoes did me in. Yeah, I think that's pretty gross. Don't think I can tolerate that at all if I encounter it today, especially since I've been making my own since the age of 7 on Saturday mornings while I watched my cartoons. I may have used margarine (it was during the margarine craze) and a fork to mash it. But at least it wasn't of the boxed variety. Wed Nov 04 14:25:59 -0800 2009 5150874 10763 Miss Needle 3 5156466 When my sister and I were children, we used to visit an aunt who only ever made instant mashed potatoes. We'd had the real thing elsewhere, and in particular, my sister hated the instant version from a young age. My aunt's response always was, "you can't tell the difference", hahaha. I guess some people can't. Wed Nov 04 15:47:18 -0800 2009 5156211 19782 Full tummy 4 5156601 Wow. I wonder what kind of real mashed potatoes your aunt has been eating. Or I guess she's not too discerning as you have noted. Wed Nov 04 16:30:26 -0800 2009 5156466 10763 Miss Needle 5 5156614 They couldn't have been too good...Alas, she's passed on, and I never had a chance to ask her about that. Now, I wish I could make my version of mashed potatoes for her (my mother instilled very high standards for mashed taters in us), and ask her if she can tell the difference!!! Wed Nov 04 16:36:46 -0800 2009 5156601 19782 Full tummy 6 5161504 the powdered/flaked mashed have come a LONG LONG way from the early days. but they are still a long way from the real thing. Fri Nov 06 12:09:42 -0800 2009 5156614 57890 KaimukiMan 7 5161759 Maybe if you are referring to the ones filled with hydrogenated vegetable oils, but they are still gloopy (and don't taste good to me) and full of ingredients that normally wouldn't be found anywhere near my mashed potatoes, nor my kitchen, for that matter (like hydrogenated veggie oils, corn syrup, and a bunch of multi-syllabic ingredients that scare me!!). However, you can still buy the plain dried flakes, and they taste just the same. If I had to take one flaked kind over the other, I'd take the plain flakes, because at least the ingredient list isn't so scary. Fri Nov 06 13:20:56 -0800 2009 5161504 19782 Full tummy 8 5161937 I always have plain potato flakes in my emergency pantry. I use them for breading and as my husband is now GF for baking as well, but I have never been able to make them into anything resembling mashed potatoes. Mine are gluey, pasty, nasty and if I add more butter (cause that should fix anything) greasy yuck!! If you have any tips I would love them. Fri Nov 06 14:15:12 -0800 2009 5161759 279577 just_M 9 5161972 Hahaha, I don't, but maybe Scargod can remember the recipe he used when he was 14!!!! You might have to be 14 and have a hollow leg and underdeveloped tastebuds to enjoy them, though, hahaha!!! Fri Nov 06 14:28:06 -0800 2009 5161937 19782 Full tummy 4 5161678 Not when you season the hell out of them and add a full stick of real butter. That was MY experience at 14, at a friend's house. Fri Nov 06 12:54:56 -0800 2009 5156466 137946 Scargod 5 5161702 Beg to differ. Powdered mashed potatoes are just plain gross. They're not even mashed! They should be called powdered potato product. No amount of butter can help those things. Fri Nov 06 13:03:43 -0800 2009 5161678 181204 stuck in Hartford County 6 5187180 Butter makes everything better. You need to use more. Mon Nov 16 18:22:14 -0800 2009 5161702 70144 Dagney 5 5161761 Hahahaha, why don't you do it again for old time's sake and let us know if your adult palate still feels the same way??? Fri Nov 06 13:21:50 -0800 2009 5161678 19782 Full tummy 5 5161788 Ack! You got me! There is one time, and one time alone, in my life, when I'll *knowingly* and *happily* eat "processed" mashed potatoes. At Kentucky Fried Chicken. I can eat a pint of their mashed (it must be topped with their peppery gravy) in record time -- every time I do I get a great childhood flashback. Fri Nov 06 13:31:16 -0800 2009 5161678 270888 shaogo 6 5163162 OMG! I love the mashed potatoes at Popeyes, and the other day we went to KFC instead and I CANNOT tell you HOW GROSS those things tasted. How can anyone eat the stuff? But I saw LOTS of folks eating them! So I'm going to officially add this to my list of foods not to messed around with. Ever. Sat Nov 07 08:11:20 -0800 2009 5161788 181204 stuck in Hartford County 1 5151248 I am also a Texan and I have a knee jerk reaction of irritation to people who think they "know" Mexican food but they fetishize Oaxaca, or only want restos with the lable "interior" and they especially turn their noses down at Northern/Frontera cuisine and Tex-Mex and don't realize how much these cuisines overlap. And they snub flour tortillas, thinking flour tortillas are inauthentic. And they think fajitas are "inauthentic." Pity the fools. Tue Nov 03 00:18:26 -0800 2009 5150128 118120 luckyfatima 2 5151260 I just point them to Robb Walsh. I figure if they don't have The Tex-Mex Cookbook, surely they can't be blamed, right? ;) Tue Nov 03 00:58:56 -0800 2009 5151248 20991 shanagain 1 5151502 I have a bunch. I cook a lot. When places don't take pride in their food offerings, it makes me think they are only in business to slop out food to anyone who will accept it. Mole Jarred Salsa - there is NO excuse for this. Fake meat on a sandwich Processed, preservative laden, guacamole. Fake, sugar laden, "salad dressings," and "mayonnaise" - who EATS that stuff? Why not just sprinkle sugar on your salad? Baked clams where they chop up the clams, mix it with breading, and then puta spoonfull of this mixture back in the clam's half shell. - for those of you who have been so lucky to never aencounter this in a restaurant, consider yourself lucky. It's APPALLING to say the least. Frozen mussels. Give me a break. Just tell me they are frozen off the bat. PLEASE? I don't care if you freeze them, that's your choice. Just be honest about it so I don't have to return them, it will save you the embarrassment. Gravy from powder that is laden with cornstarch. Chinese food that is laden with cornstarch. If you serve me margarine with my pancakes or bread, or whatever, I'm leaving. Places that put bbq sauce on a piece of meat, and label it (magically) as bbq. Sugary cole slaw or potato salad (kind of goes along with the sugary mayo thing.) I can not think of many things that are more vile. Tue Nov 03 06:08:18 -0800 2009 5150128 111530 gordeaux 2 5173803 Your list resembles mine, so I will just add a few more: - Ditto again on any recipe that includes adding a can of cream of something or cheddar cheese or anything soup. - Canned beans. I know they are convenient, but for what? When you have to hide out in a bomb shelter? All the dried ones need is water. - For that matter, canned vegetables. It is no longer 1945. You can get carrots, beets and green beans year round. They ship them in. - Most frozen entrees. I can't believe people buy frozen "panini". I once tried pizza rolls and couldn't believe that someone once told me that they eat them for dinner. Yuk! - I hate margerine. I live in Texas, a beef and dairy state, yet most BBQ restaurants put ot margerine instead of butter. What am I missing here? Wed Nov 11 14:45:57 -0800 2009 5151502 87837 RGC1982 3 5173909 While I also disdain canned vegetables, I also have hardcore ChowSnobbery against buying vegetables out of season: even besides the whole carbon-footprint aspect, they're often simply not very nice. Sure, you can buy a tomato in February, but it's gonna be a crap tomato. Wed Nov 11 15:15:30 -0800 2009 5173803 17548 BarmyFotheringayPhipps 2 5182895 Just read the new posts to this thread since a few weeks ago, very entertaining. Got me thinking again. Thought of something else. Chronologically challenged cooks. If one hot item takes 2 minutes to make, and another hot item takes 15 minutes to make, don't make the two minute item first, dummy. PIzza and fried calamari for takeout. Don't make the calamari first, dummy. Burger and onion rings. Don't make the onion rings first, dummy. Eggs and hash browns. Don't make the eggs first, dummy (or have the toast sitting on the plate ready before anything else is even started.) It is SOOOOOOO noticeable when the cook has made something out of order. I usually have to split up takeout orders for this reason. I'll call ahead, place an order, then call back in 15 minutes and place a second order. If they ask why, I'll tell them. Usually it's takeout pizza [places that get my goat with this one. If I order a bunch of pizzas, and some are different sizes, or different thickness (I'm in Chicago, where we have stuffed and deep dish, thin, and cracker crust.) You can tell when they tghrow them all in the ovens at the same time. Guess what? The small cracker crust pizza will be done for 30 minutes when the large stuffed pizza finally comes out of the oven. Thanks for the crappy pizza that's been drying out in the warmer oven for half an hour! This happens far too often. Sun Nov 15 07:26:51 -0800 2009 5151502 111530 gordeaux 3 5182938 What the hay is "cracker-crust" pizza? Sun Nov 15 07:57:09 -0800 2009 5182895 181204 stuck in Hartford County 4 5182982 Ultra-thin crispy crust. It's what Chicagoans refer to as Chicago style pizza. The rest of the country refers to deep dish or stuffed as "Chicago Style." Sun Nov 15 08:18:28 -0800 2009 5182938 111530 gordeaux 5 5183332 Amongst my friends and family, all Chicago style thin crust (crispy thin/cracker crust) here in Chicago, is just called "Thin" or "Thin crust". Any other style of thin crust is I.D.'d by area of origin (New York, New Haven, etc.) . "Pan", "deep dish" or "stuffed" are used often for the thicker crust and differ in a few (important) details. Thanks for the dinner plans gordeaux and I think I'll skip the sides tonight. Sun Nov 15 11:28:36 -0800 2009 5182982 1092732 Alan N 4 5183079 next time you are down this way go to Fat Cat Pizza in Norwalk. Crispy and thin crust pizza. http://www.fatcatpie.com/ Sun Nov 15 09:21:59 -0800 2009 5182938 11290 jfood 5 5183510 We used to live in East Norwalk, and return regularly. Thanks for the tip! Sun Nov 15 12:56:57 -0800 2009 5183079 181204 stuck in Hartford County 1 5151782 do not ever serve me a margarita with that sweet tart premixed crapola. give me tequila, cointreau, fresh lime juice and a shot of agave nectar. Tue Nov 03 07:53:39 -0800 2009 5150128 12568 ericalloyd 2 5152068 I'm so with you! "Sour mix" is one part sugar, one part poison. Tue Nov 03 09:24:47 -0800 2009 5151782 92744 invinotheresverde 3 5184040 On top of that, don't serve me sour mix and call it lemonade. If you don't have lemonade, just tell me. I'll order something different. Sun Nov 15 17:04:11 -0800 2009 5152068 274452 jjc58 2 5153193 Also agreed! @invinotheresverde - HA! Tue Nov 03 14:42:16 -0800 2009 5151782 71241 lynnlato 2 5161515 even a bad real margarita beats that premixed garbage Fri Nov 06 12:11:21 -0800 2009 5151782 57890 KaimukiMan 2 5161528 Yeah, that's one of mine too. Especially when I ask if they have fresh lime juice, they say yes, and then make it with sticky-sweet Rose's anyway. Fri Nov 06 12:13:47 -0800 2009 5151782 14386 BobB 2 5163950 Yep, that's oneof mine too. Sat Nov 07 16:01:58 -0800 2009 5151782 105625 EWSflash 1 5151818 So weird, but for me it's shepherd's pie...I get all upset when people talk about putting CORN or peas into it or even ground beef...LOL! Tue Nov 03 08:06:44 -0800 2009 5150128 11983 Val 2 5151907 LOL, I love this one. Tue Nov 03 08:35:32 -0800 2009 5151818 20991 shanagain 3 5152116 It's a stupid dish to get all cranky about...but I do!!! And I have to stop myself from trying to "correct" others. sheesh! Tue Nov 03 09:36:53 -0800 2009 5151907 11983 Val 4 5152800 I'm EXACTLY the same way! If it has beef in it it is cottage pie NOT shepherds pie!!! Nothing wrong with cottage pie just tell me thats what it is!!!! Tue Nov 03 12:53:56 -0800 2009 5152116 1121443 LexiFirefly 5 5152909 I get that way about a lot of things - just call them what they really are please! I've gotten into rants out here when someone presented a low-fat custard recipe as panna cotta, or chicken & beans in a crock pot as cassoulet. Those might be a tasty little custard and a nice chicken stew, but they are not panna cotta or cassoulet and to use those names is language abuse! Tue Nov 03 13:23:48 -0800 2009 5152800 14386 BobB 2 5152875 Pardon my ignorance here, but what *does* go in shepherd's pie? I always thought it was ground beef? Tue Nov 03 13:11:09 -0800 2009 5151818 149592 iluvcookies 3 5152908 Lamb generally, no? Tue Nov 03 13:22:59 -0800 2009 5152875 199621 cookie44 4 5152922 Leftover cooked lamb meat, sauce or gravy made from any leftover pan juices, and potatoes, sometimes mashed potatoes. Of course, I usually embellish it with rosemary and red wine (in the sauce) and can also get yelled at for doing so...LOL! Tue Nov 03 13:27:00 -0800 2009 5152908 11983 Val 5 5153043 Interesting - for me shepard's pie means mashed potatoes. I guess I wouldn't throw a fit over other potatoes, never thought about it - but I'd never make it with anything other than mashed potatoes (and lamb). Tue Nov 03 14:00:29 -0800 2009 5152922 199621 cookie44 6 5153184 me as well, cookie44. Always a topping of mashed browned and bubbling juicy lamb morcels inside with a mirepoix. Tue Nov 03 14:40:17 -0800 2009 5153043 277493 DallasDude 5 5163955 Now that DOES sound good! I never knew. Sat Nov 07 16:03:26 -0800 2009 5152922 105625 EWSflash 3 5152911 Shepherds Pie is the little baa baa baa's... lamb. Great stuff, btw. Tue Nov 03 13:24:43 -0800 2009 5152875 277493 DallasDude 4 5152917 Of course. Otherwise we'd call it cowherd's pie. ;-) Tue Nov 03 13:25:54 -0800 2009 5152911 14386 BobB 5 5154688 That makes perfect sense. Thanks :) Now I have to break the news to DH since he loves it with beef. I'll just call it Cottage Pie from now on. Wed Nov 04 07:21:40 -0800 2009 5152917 149592 iluvcookies 5 5165325 Unless it is made with moose. Then it's moose turd pie - oops, I listed to too much Utah Phillips in my youth. Sun Nov 08 12:52:08 -0800 2009 5152917 12139 paulj 6 5165466 Good, though! Sun Nov 08 14:15:33 -0800 2009 5165325 17548 BarmyFotheringayPhipps 2 5153809 A pub opened up near me that made Shepherd's Pie with mayonnaise. They stopped after someone wrote a snarky review about it. Tue Nov 03 18:44:48 -0800 2009 5151818 11938 Tripeler 1 5151844 I'm easy. Usually. But what really sends me into a Chowsnit is the direction to put olive oil into the pot of boiling water for pasta. Agreeing with Shaogo, another infraction is the addition of sugar to a red sauce. What complete poppycock those instructions are! I like Poppycock, BTW. Tue Nov 03 08:14:01 -0800 2009 5150128 75332 Gio 2 5153215 "the addition of sugar to a red sauce" I'm curious what is wrong about this? My mother's Sicilian family always added a teaspoon or two of sugar to a pot of sauce - they said to round out the acidity of the tomatoes. I've always done it because they have. (I like poppycock too) In keeping with things about sauce, I despise it when they add nutmeg to the sauce - ick. Tue Nov 03 14:46:58 -0800 2009 5151844 71241 lynnlato 3 5154456 Here in Tuscany nutmeg is a one of the traditional spices to add to a sugo... Italian food is so amazing in it's regionality. What they do in one region would be sacrilege in another. Wed Nov 04 05:51:27 -0800 2009 5153215 1121616 vonbarky 4 5156695 I'm sure its lovely to some. And I may even enjoy it when used appropriately in regional cuisine, though I've not yet had the pleasure. My family is Sicilian and never used nutmeg in anything, that I recall. I hate when I go into a mom & pop red sauce pizza joint and surprise, nutmeg in the sauce on my spaghetti & meatballs. Wed Nov 04 17:14:18 -0800 2009 5154456 71241 lynnlato 5 5161611 I always add nutmeg and a touch of cinnamon (as well as sugar!!) to my red sauce. My mom cringes about the nutmeg and cinnamon because I got that from my father's Sicilian side!! So it's funny that your Sicilian family never used it - maybe different regions of Sicily??!! Fri Nov 06 12:34:40 -0800 2009 5156695 174753 NellyNel 6 5161823 Presumably a vestige of the Arab influence on Sicilian food, like raisins in savory foods? Fri Nov 06 13:40:54 -0800 2009 5161611 13709 buttertart 7 5167511 Yep - buttertart - that's what I have always assumed. My grandmother made an amazing savory stufffing with raisins, pinenuts and sausage...yummmm Mon Nov 09 11:23:12 -0800 2009 5161823 174753 NellyNel 8 5167518 Sounds wonderful. Mon Nov 09 11:24:42 -0800 2009 5167511 13709 buttertart 3 5159557 Hi Lynn... I think the sugar thing depends on the region. My heritage is Abruzzo and Trieste. So no sugar allowed in the sauce. It's as simple as that. And you know how territorial some Italians can be.... J/S. LOL Thu Nov 05 17:03:26 -0800 2009 5153215 75332 Gio 1 5152137 not letting meat (or turkey) rest before carving Cool Whip offends me the use of artificial vanilla in anything cheese "food" or cheese "product" or "slices" Tue Nov 03 09:43:14 -0800 2009 5150128 109905 laliz 2 5152189 I'm with you on the vanilla. Tue Nov 03 09:55:54 -0800 2009 5152137 149592 iluvcookies 2 5152810 OH my god - how could I forget Cool Whip! Nothing cool about that. Funny related story - I went to a party one time, I think it was a graduation party, anyway it was when strawberries were coming into season. The party hostess had the party catered but bragged to NO END about making the dessert, strawberry shortcake, herself with REAL WHIPPED CREAM. No, it wasn't cool whip but maybe it should've been - she just whipped cream, without adding anything! It was almost like having unsalted butter with your cake and strawberries. Tue Nov 03 12:56:31 -0800 2009 5152137 199621 cookie44 3 5152870 Ugggh... that truly sounds awful! I would also have preferred Cool Whip (or Reddi Wip) in this situation. Tue Nov 03 13:10:07 -0800 2009 5152810 149592 iluvcookies 3 5152884 Unsweetened whipped cream is actually quite good with some desserts, especially very sweet ones where it helps keep things from being too cloying. Sounds like this was not the right combination though. Tue Nov 03 13:14:30 -0800 2009 5152810 14386 BobB 1 5152158 Having been raised in Massachusetts, I find most of what passes elsewhere as New England clam chowder revolting. Potatoes that have turned to mush, bits of rubber out of a can (the clams) and watery milk thickened with cornstarch, instead of real cream. And don't even talk to me about so-called Manhattan clam chowder. It's not clam chowder. It's vegetable soup. Tue Nov 03 09:49:04 -0800 2009 5150128 1114540 cheesemaestro 2 5153075 I've researched the chowder question. Evidently, according to mid 19th century New England cookbooks, tomatoes, one of the first items canned due to their high acidity were used in chowder recipes. According to one source the red vs white, read Boston vs New York, began around the time, in the late 1920's, that Babe Ruth left the Red Sox for the Yankees. Tue Nov 03 14:09:08 -0800 2009 5152158 93538 Passadumkeg 3 5155179 Thanks for this information. I still don't see how the NY version qualifies as a chowder, which to me is a thickened soup. Just about every time I've had Manhattan clam chowder, it has been a thin broth with tomatoes, other (usually overcooked) vegetables and the same rubbery clam bits out of a can. It's not a good New England recipe modified with the addition of tomatoes. It's something completely different and IMO much less distinguished. Wed Nov 04 09:32:42 -0800 2009 5153075 1114540 cheesemaestro 4 5156264 First I usually make NE white Chowdah, but on occasion make Manhattan (I dig my own clams or buy them for a buck a pound.) For further clarification, the addition of milk and especially cream is a relatively recent innovation, a little over a hundred years ago, as well. Rhode Island has 3 distinct styles, the white, the red and the "clear" gray broth using the clam broth. The word chowder itself is a corruption the French word of the pot soups were cooked in, something like Chaudilier. I do agree, however, that it is difficult to find good chowder in restos. During the winter I make a tremedous amount of soups/stews to take to work for our lunches. Last week Russian schi, this week, New Mexican (Navajo) green chile mutton posole. Wed Nov 04 14:41:31 -0800 2009 5155179 93538 Passadumkeg 5 5165908 Ah, thank you for this clarification. Indeed the french word "Chaudière" (bucket) does sound like "chowder". Sun Nov 08 17:52:00 -0800 2009 5156264 194657 alixium 1 5152711 cheesecake Tue Nov 03 12:31:14 -0800 2009 5150128 153184 im_nomad 2 5152760 As a vegetarian, I'm this way about salad. Nothing gets me more upset than ordering a salad at a restaurant and finding out it doesn't meet my standards: less-than-fresh vegetables, too much lettuce (esp. anything with iceberg lettuce), boring ingredients, bottled salad dressing, menus that don't offer salads without meat -- all these things really annoy me. I want my salads to be heavy on the veggies, light on the greens. Argentines know how to do this -- few others seem to be able to do it. Of course, I understand being served a light, greens-heavy salad if it is served as a side to a meal. These comments more refer to salads that are listed as a main course in restaurants. The only other thing I'm snobby about is yogurt. Considering how much money we (don't) earn, I spend a ridiculous amount of money on organic, fancy-pants yogurt. I should probably start making my own... Tue Nov 03 12:46:28 -0800 2009 5152711 103888 anakalia 3 5158556 I'm with you on the veggies vs greens in salad. When I go through a salad bar, I seldom put any lettuce at all. Thu Nov 05 11:25:59 -0800 2009 5152760 109905 laliz 3 5158585 I came up with that sort of salad in this house raising a kid who didn't like "salad." So I left out the greens altogether, sliced the other vegetables like peppers, celery, cukes and carrots into easy-to-handle strips, and called it "crunchies" - and he ate it! What kid doesn't like crunchies? To this day (the kid is now 22, a college grad and living in another city) it's still a regular item on our dinner table. Thu Nov 05 11:35:23 -0800 2009 5152760 14386 BobB 4 5158610 exactly give them some ranch on the side and watch them go I don't like ranch myself, but kids sure do Thu Nov 05 11:39:57 -0800 2009 5158585 109905 laliz 1 5153094 I'm a New Mexican food snob. Red chile only has blended New Mexico red chile pods, water/broth, garlic, salt and meat. It is served OVER pinto beans and used in layers, w/ cheese and raw onion, in stacked, not rolled enchiladas, served w/ a fried egg on top.. Green chile has has fresh New Mexico (Anaheims), onion, garlic, salt, water and meat, served the in the same methods as above. Tue Nov 03 14:15:14 -0800 2009 5150128 93538 Passadumkeg 2 5153116 Oh Lord! You called them dishes "chile". You know that's sacred to me! Chile is the fruit and anything that is basically chile. Chili is what you get when you add meat. This only applies to the Southern US (and north), though some Europeans say it the same way. Tue Nov 03 14:22:54 -0800 2009 5153094 137946 Scargod 2 5153137 Anaheims? Did you eat the whole stash of Hatch you got from your brother? Tue Nov 03 14:27:37 -0800 2009 5153094 57170 Veggo 3 5153304 No, it was a point of clarification. I've got lots of Hatch red dried pods, but use fresh green Anaheims for the green chile, ourchased locally. El Veggo, if you want a couple of bags of Hatch red, shoot me an email. ps More Hatch red (from Deming, actually, much cheaper than paying for the Hatch name.) is on its way as I type. Tue Nov 03 15:20:23 -0800 2009 5153137 93538 Passadumkeg 2 5153205 I cried with joy the first time I had the stacked green chile enchiladas with the oozy soft fried egg on top. Total peace qand oness with the earth. The heavens opened and St Peter offered to take me home then and there. I opted to check out an Indian place a state up north in Boulder. St Peter will hopefully wait for another day. Tue Nov 03 14:44:57 -0800 2009 5153094 277493 DallasDude 3 5153312 Hey, DD, we'll be down in Austin, the 12th of Feb. for a week. If you want to do a taco truck crawl, email me. Tue Nov 03 15:22:17 -0800 2009 5153205 93538 Passadumkeg 3 5156699 oh dang. the enchiladas sound heavenly. Wed Nov 04 17:16:12 -0800 2009 5153205 171458 eeejo 3 5163962 Damn- I cried just reading your description. BTW I've always heard the flat enchiladas with the fried egg on top called Sonoran style, but then I live in Baja Arizona. Is it one of those delectable things that lots of people claim as their own does anybody know? One more thing- flour tortillas are most definitely authentic, especially in the drier north of Mexico where wheat can be grown. Corn is pretty much ubiquitous in the southern part, or at least used to be. Sat Nov 07 16:11:07 -0800 2009 5153205 105625 EWSflash 4 5164030 In New Mexico, the easiest way to tell a local is he's the one who orders flat enchiladas with an egg on top. Sat Nov 07 16:45:47 -0800 2009 5163962 17548 BarmyFotheringayPhipps 5 5164837 And doesn't have to be "prompted" by a server to answer the "red or green?" question. Sun Nov 08 07:36:31 -0800 2009 5164030 111530 gordeaux 2 5159811 What, no cumin? No oregano? And it's perfectly okay to make chile sauce without meat. Of course, then you can put a layer of meat in the enchiladas montanas. As far as using Anaheims, I suppose that's okay if you live in, say, Maine. But it ain't quite the same. Meet you next Labor Day in Hatch. We can stock up on roasted green Big Jims for the freezer and get some ristras of dried red chile. Scargod: chili is what Texicans make. Chile sauce (or chile stew, or, for short, just chile) is what you get in NM. Thu Nov 05 19:06:00 -0800 2009 5153094 58743 alanbarnes 3 5160178 My bro (His wife is an NMSU alumna) was in Hatch last week, horrified at the way prices have risen, instead bought a metric ton of Deming New Mexico dried red chiles. They are on their way to me right now. I agree about NM green chiles over Anaheims; I dislike Wally World and refuse to go there, but when my better half, the parsimonious Yankee goes there, she knows to bring home a few pounds of fresh green Anaaheims and I will immediately roast them and make her some excellent Ne Mex comida.. Eating Navajo posole this week for lunches; posole, pintos, green chile, and lamb as a mutton substitute. I wish I could find mutton up here. Gotta raise it, I guess. Fri Nov 06 01:05:51 -0800 2009 5159811 93538 Passadumkeg 4 5160572 Yeah, Hatch chiles are now a marketing phenomenon, and the town itself has become quite the tourist trap. Still and all, it's pretty impressive when they have a roaster going every few feet. The last couple of years my supply of green chile has come from Deming, too. So long as they're one of the good NuMex hybrids I don't care if they come from a couple of valleys over. Fri Nov 06 07:11:41 -0800 2009 5160178 58743 alanbarnes 4 5161019 I trust the metric ton is hyperbole, or you better have a barn or at least a garage to store them in. Fri Nov 06 09:31:01 -0800 2009 5160178 13709 buttertart 3 5161187 What, exactly, is a Texican? Fri Nov 06 10:27:01 -0800 2009 5159811 198541 James Cristinian 4 5161258 A native of Baja Oklahoma. ;-) Fri Nov 06 10:51:26 -0800 2009 5161187 58743 alanbarnes 3 5161352 I know! I know! I remember many a time going to Taos to ski, or to fish in the spring, and they would say, "you know that chile doesn't have any meat in it, right?" Got it. But Passa mentioned chile with meat. I know there are some versions with a smidgen of meat in them, like for going on Huevos Rancheros. I've seen ground pork in chile verde. Still, I can't help saying, when you start talking meat you are talkin' "chili". Perhaps not everywhere outside of Texas, but I have read where in other cultures some have adopted the same logic and spelling. Seems sensible to me... Fri Nov 06 11:13:34 -0800 2009 5159811 137946 Scargod 1 5153144 I’m in Kansas City. For me it’s barbecue. Barbecue does not come out of a stock pot, an oven, or a crock pot. Barbecue does not include tossing a steak/burger/hot dog/piece of fish on a grill. Barbecue is a method of cooking large pieces of meat slowly over charcoal and/or wood. Ribs that are “fall off the bone tender” are overcooked mush. Tue Nov 03 14:29:03 -0800 2009 5150128 11178 chileheadmike 2 5154442 North Carolina here, and it's the same thing for me. My snobbish gripe is that people on CH are always calling eastern NC barbecue "pulled pork". No one around here uses that term. Wed Nov 04 05:42:55 -0800 2009 5153144 124150 Naco 2 5156994 Mike, you are correct. A big one for me is that slopping barbeque sauce from a bottle on anything does not make Barbeque. Real Barbeque does not need sauce. Wed Nov 04 19:26:57 -0800 2009 5153144 222797 powillie 1 5153163 A Texan too, so being in the Northeast (after 50+ years in Texas), Mexican and Tex-Mex is my Achilles heel. Lordy, so much of it is so bastardized! I think chile rellenos... I actually had some with the skin on. That was the least of the problems with the chile. Many places will not even offer them. Salsa! OMG! Like Passa, I have had my share of New-Mex and Tex-Mex and Mex. How can they serve some of the tasteless, tomato engorged, mild and sweet salsa, with corn in it (!) they call "salsa"? Then they have the nerve to bring it to you COLD! Tue Nov 03 14:33:59 -0800 2009 5150128 137946 Scargod 2 5153265 And of course, Texas chili does not include beans. I don't like being tricked by jarred mole. And boneless, skinless chicken breasts should be OK for vegetarians. They are little more than plucked tofu. Tue Nov 03 15:04:11 -0800 2009 5153163 57170 Veggo 3 5153270 OMG thats funny. In 2 days I will be at the chili mecca of the world. I will be reporting back here what makes real chili (already know, but will report what i see anyway). Tue Nov 03 15:05:59 -0800 2009 5153265 277493 DallasDude 4 5153314 See above post for real chile; you mean real Texas chili. Tue Nov 03 15:24:26 -0800 2009 5153270 93538 Passadumkeg 5 5155207 That's why he said, chili, not chile, I bet. Because they're different things. Wed Nov 04 09:41:09 -0800 2009 5153314 20991 shanagain 1 5155719 I'm going to hit the spectrum of Jewish/Middle Eastern food on this and have three items that I just do not enjoy if they're not "right". 1. Matzah balls. There is not excuse for a "sinker" ever. They're supposed to be light n fluffy at all times. 2. Falafel. I have never had a falafel in the United States that I've really enjoyed. The topping selection that exist in the Middle East really make the experience, but beyond that no matter how "authentic", I've just never had one right state side. 3. Tabbouleh. Has to have more parsley than bulgar wheat. Just has to. Wed Nov 04 11:59:05 -0800 2009 5150128 180127 cresyd 2 5156634 What toppings are not available in the US in your opinion? I will try your suggestion of tabbouleh w/ more parsley.I know that floaters are more authentic but I prefer the heavy texture of sinkers. My ChowSnobbery is anything that contains HFCS. It took me a while to break my habit of sweet in food and now the sweet gummy taste of HFCS is nauseating. I usually take sugar out of my recipes because I think that white granulated sugar is one dimensional. I formerly baked professionally and I cannot tolerate soft gummy breads or commercially prepared desserts in restaurants. Wed Nov 04 16:45:19 -0800 2009 5155719 22220 Kelli2006 3 5157286 Coming from a mostly Israeli perspective of the falafel stand - the amount of toppings can be really extensive. Different pickled and fried veggies, harif, tehina, Turkish salad (which is sort of like a salsa), the list can go on. There's also a difference (to me) about going to a stand and getting a falafel ball straight from the oil and sometimes placed into a pita that's been made that day. And the parsley/bulgar ratio is one of those things that turns me into an unfortunate "it's not authentic" snob. Which I find equally unappealing as being a food snob. I know it should be just a matter of taste, but there it is. My inner snob. Wed Nov 04 23:53:09 -0800 2009 5156634 180127 cresyd 4 5159579 cresyd, we have a new little falafel restaurant here and the cook is Egyptian but they offer pickled vegetables on the side which is new to me! I think they had pickled turnip last time I went...and before that it was pickled cauliflower. I really like it! Plus they bake their own pita bread fresh daily. Thu Nov 05 17:12:46 -0800 2009 5157286 11983 Val 5 5160192 This mix of pickled and fried veggies makes the falafel experience for me complete (also makes a possibly healthy food into a fantastic heaping pile of not-so-healthy). Another addition to the falafel mix that is really popular in Israel is french fries. I'm willing to admit that it's more than possible to recreate the experience in the States, I've just yet to have it. I also associate eating falafel with being in the Middle East. Also, 'authentic' Egyptian falafel is typically made with ful beans as opposed to chickpeas - but they do have both available in Egypt. At the end of the day, I admit it makes me a snob - but I also compose my ideal falafel sandwich in such an unhealthy style I don't have it very often. Fri Nov 06 01:48:41 -0800 2009 5159579 180127 cresyd 2 5179292 Oooh, I missed this post earlier and posted my own thing about ME food. Yes, the tabbouleh parsley/bulgur thing! I feel that green should be the dominating color with flecks of color from the other ingredients. (Tabbouleh, Tabbouleh, Tabbouleh...makes me shake...shake shake my booty....) Fri Nov 13 11:33:44 -0800 2009 5155719 111207 rweater 1 5156693 Not-Enough-Salt really can ruin anything for me, especially sweets, since there isn't much you can do to adjust the seasoning post-baking. i've only been a cook and baker for three years, but one of the first and best lessons i learned was the importance of salt in foods that don't actually taste salty in the end. a chocolate chip cookie with no salt? gross. THAT'll bring out the snob. Wed Nov 04 17:13:16 -0800 2009 5150128 171458 eeejo 1 5159638 For me, apparently it's potato pancakes. It seems as though they're either excellent or just awful. If a deli can get potato pancakes right, they usually have excellent other deli fare. Thu Nov 05 17:38:51 -0800 2009 5150128 1120693 koshermasterchef 1 5161152 THIS is a Sloppy Joe sandich: http://www.seriouseats.com/2007/08/serious-sandwich-sloppy-joe-to.html Not this http://farm1.static.flickr.com/113/301407182_a7fc0bd9a3.jpg Fri Nov 06 10:15:50 -0800 2009 5150128 11290 jfood 2 5161327 That's just a regionalism, though - one name used for two (almost) completely different things depending where you live. It's not like one's authentic and the other is not. Fri Nov 06 11:09:21 -0800 2009 5161152 14386 BobB 3 5161359 Maybe to you...how would you feel if someone said that Manhattan Clam Chowder versus New England Clam Chowder is "regionalism." Fri Nov 06 11:15:45 -0800 2009 5161327 11290 jfood 4 5161498 It is. But ours (New England) is better, of course. ;-) Fri Nov 06 12:06:47 -0800 2009 5161359 14386 BobB 5 5161556 jfood grew up in NJ, lives in CT and CANNOT stand manhattan clam chowder even at some of the best seafood restaurants in NY. Fri Nov 06 12:18:29 -0800 2009 5161498 11290 jfood 6 5161801 How true. "Manhattan Clam Chowder" is not chowder. It's clam and tomato soup and I share jfood's sentiments, even though I've given it a second, third, fourth, fifth chance etc. Fri Nov 06 13:35:12 -0800 2009 5161556 270888 shaogo 6 5161818 One more time: despite the name, "Manhattan" clam chowder is from southern New England, not New York. Fri Nov 06 13:39:15 -0800 2009 5161556 17548 BarmyFotheringayPhipps 7 5161959 Phippser Jfood is indifferent of it's lineage (unlike Phipps who was the first royal govenor of Mass). Here are two links to NY lineage http://whatscookingamerica.net/History/Chowder/ManhattanChowder.htm http://www.wisegeek.com/what-is-manhattan-clam-chowder.htm Fri Nov 06 14:23:18 -0800 2009 5161818 11290 jfood 8 5162664 Both of those links say in their first sentences that tomato-based clam chowders originated in Rhode Island. Rhode Island is in New England. You're not disproving my point. Fri Nov 06 20:58:01 -0800 2009 5161959 17548 BarmyFotheringayPhipps 9 5164053 Huh? First citation "Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island." Continued later..."Some historians say that Manhattan clam chowder was originally called Coney Island Clam Chowder and/or Fulton Market Clam Chowder. Both of these names were used in the 1890s." Second citation: "New England style clam chowder, which includes clams, cream, and potatoes, was quite popular in the mid-1800s, when advertisements for “Coney Island chowder” or “red chowder” began cropping up; by the early 1900s, this interesting soup was renamed for the New York borough of Manhattan." Gotta read the whole thing big guy. Sat Nov 07 17:06:57 -0800 2009 5162664 11290 jfood 10 5164462 "Portuguese fishing communities of Rhode Island." Where is Rhode Island? Sat Nov 07 21:46:17 -0800 2009 5164053 17548 BarmyFotheringayPhipps 11 5164675 ""Manhattan" clam chowder is ALSO a New England recipe, don't you? It's a different soup with different roots, but it's also from New England" plus "One more time: despite the name, "Manhattan" clam chowder is from southern New England, not New York" "the large population of Italians in New York " and "“Coney Island chowder” or “red chowder” began cropping up; by the early 1900s, this interesting soup was renamed for the New York borough of Manhattan." Rhode Island is in New England and New York is not. Does Jfood get an A on his geography test? Sun Nov 08 05:16:28 -0800 2009 5164462 11290 jfood 12 5164832 Also for (mostly) keeping your knife in its sheath. Sun Nov 08 07:32:02 -0800 2009 5164675 131001 c oliver 12 5165470 Certainly. I'm just puzzled why you refuse to acknowledge that the soup's roots are in the Portuguese fishing communities of southern New England is all. Sun Nov 08 14:17:23 -0800 2009 5164675 17548 BarmyFotheringayPhipps 13 5165516 Ur kiddin' right? Jfood posts twice with citations pointing to NY & RI. You first give him a geography lesson of the state right up the road from him and now you state that Jfood is not acknowledging what he has already posted twice? It is thee fair Phipps that has the issue with acknowledgment that it could be either NY or RI. Jfood couldn;t care less where crappy food comes from, he just adheres to accepting fact. If you have a citation on the absolute geneology of the the soup please cite the site, but the schoolyard "you're wrong" did not impress jfood in the 60's and does less so now. "Just the Facts son, just the facts." - Foghorn Leghorn Sun Nov 08 14:35:48 -0800 2009 5165470 11290 jfood 14 5165527 Yes, you posted twice with citations pointing to Rhode Island, in an attempt to refute the claim that the soup came from New England, AFTER you said it came from New York. If you claim not to see the disconnect, there's nothing I can do to help you. Sun Nov 08 14:41:16 -0800 2009 5165516 17548 BarmyFotheringayPhipps 15 5165794 Hey go for it buddy. Jfood stated "Here are two links to NY lineage". Then posts a citation that states it is from NY and other places. If he wanted so badly to believe it was NY EXCLUSIVELY he would not have posted a URL that points to additional potential sources.And please read the second citation in which Rhode Island is not even mentioned. If you are so caught up in Manahttan Clam Chowder comes from RI, no skin off jfood's lnees,. He has other items that occupy his focus. Sun Nov 08 16:49:17 -0800 2009 5165527 11290 jfood 12 5165478 Just my 2 cents from Arthur Schwartz's New York City Food: "The traditional RI chowder is a gray clam broth w/nothing more than salt pork, potato, and...thyme as a seasoning...the same as NYC's... some RI chowderheads speculate that Manhattan chowder is really a variant of RI chowder, the chopped tomatoes a contribution of RI's large Italian-American community, most of which hail from the tomato rich Italian south. But there are other theories, too." He goes on to explain that his grandfather was a Professional Manhattan Clam Chowder chef-selling the stuff from a cart to bars and restaurants in NYC during the depression. Personally, I hate M.c.c.. Ditto for RI chowder. But I have a recipe from a Long Island winery that's killer, and has white wine and dill... Sun Nov 08 14:21:18 -0800 2009 5164675 181204 stuck in Hartford County 13 5165491 Please share your recipe!! Sun Nov 08 14:25:20 -0800 2009 5165478 19782 Full tummy 14 5165562 "Creamy North Fork Chowder" (the odd language is mine in an attempt to shorten for this space) 12 servings: 1 1/2 cups dry white wine 1 1/2 cups water 2 1/2 dozen cherrystone clams 1 1/2 lbs. yellow potatoes, peeled, 1/2'' dice k.salt 8 thick slices smoky bacon 1 lg. onion,minced (1 1/2 cups) 6 lg. celery ribs, minced 2 sm. bay leaves 6 tbs. flour 3 cups milk 1 1/2 cups heavy cream 2 tbs. chopped, fresh dill 2 tbs. chopped flat parsley hot sauce 1. Boil win and water in large pot. Add clams, cover & cook (med. hi heat) 'till clams open. Remove clams to bowl and cool a bit. Remove from shell and coarsely chop. Strain cooking liquid and save. Rinse pot. 2. Cover potatoes w/water and boil w/salt 'till tender. Drain. 3. Add bacon to original clam pot. Cook (low) 'till fat rendered. Add onion, celery & bay & cook 'till soft. Add flour & cook 2 mins. (keep stirring). Slowly add milk till smooth, add cream. Add saved cooking liquid (but no grit!). Simmer (mod. heat). Reduce to low and simmer 15 mins. (occasional stir). 4. Add potatoes. Add clams. Simmer till heated thru. Stir in dill, parsley, salt, hot sauce (I add Frank's at the table). Serve. It's an unusual taste, but very good. I have served it at home and at the yacht club many times and everybody raves. Except CH chowder snobs of course! Sun Nov 08 14:58:24 -0800 2009 5165491 181204 stuck in Hartford County 15 5165589 Thanks!!! I'm not too snobby to try it, haha. Up here in Toronto, we have no stakes in chowder, whose is better, whose is authentic, haha. Sun Nov 08 15:14:34 -0800 2009 5165562 19782 Full tummy 13 5177311 DILL???????? NOOOOOOOOOOOOOOooooooooooooooooooooooooo Thu Nov 12 17:35:42 -0800 2009 5165478 105625 EWSflash 2 5161791 Wow. Up here in Toronto, if you served the first concoction, we might wonder what kind of Big Mac/club sandwich combo you're trying to serve us, hahahaha. Every recipe I've ever seen for "Sloppy Joe" is the second type. So, what percentage of the population of the U.S. and Canada thinks of picture 1 when they hear the words "Sloppy Joe"? Fri Nov 06 13:31:44 -0800 2009 5161152 19782 Full tummy 3 5161807 From what I've read, only part of New Jersey - and, apparently, Connecticut. I'm sure jfood can delineate the area more precisely. Fri Nov 06 13:36:27 -0800 2009 5161791 14386 BobB 4 5161970 Basically Union, Essex, Hudson counties with some smart people in Middlesex, Monmouth and Bergen counties of NJ. Basically the eastern half of the 201 area code when there was only 201 and 609 as area codes in NJ. CT does not subscribe to the True Sloppy Joe. Fri Nov 06 14:26:53 -0800 2009 5161807 11290 jfood 5 5161996 Ever since jfood first showed that picture, I've been planning a road trip to that part of NJ. It's one of the yummiest things I've seen. And I'd take it over that other thing any or every day! Fri Nov 06 14:37:14 -0800 2009 5161970 131001 c oliver 6 5162003 GO W THE TURKEY AND CORNED BEEF. Fri Nov 06 14:38:57 -0800 2009 5161996 11290 jfood 7 5162008 Whatever you say, oh wise one. Fri Nov 06 14:40:19 -0800 2009 5162003 131001 c oliver 8 5162033 that comment comes from the tongue and belly, not the brain. Speaking of tongue, oh man jfood has not had a great tongue sandwich in a long time. Fri Nov 06 14:45:25 -0800 2009 5162008 11290 jfood 9 5162052 I used to eat tongue sandwiches in SF 30+ years ago but haven't had one in that long. Sooo good. And don't be so sure about my brain :) I didn't get to this advanced age without figuring out a few important things. Fri Nov 06 14:50:17 -0800 2009 5162033 131001 c oliver 10 5162088 No No, jfood's comment comes from the tongue and belly...damned NJ syntax. Fri Nov 06 14:59:29 -0800 2009 5162052 11290 jfood 11 5162132 Nah, I was just patting myself on the back for being smart enough to always pay attention to you :) Fri Nov 06 15:15:32 -0800 2009 5162088 131001 c oliver 9 5163182 Get thee to the Hartford Super Shop &Stop, jfood! The tongues are right next to the brains- so repulsive, yet interesting... Sat Nov 07 08:20:00 -0800 2009 5162033 181204 stuck in Hartford County 10 5163531 jfood has to go to the S&S in Norwalk on the way to work on Monday. Will check out the head-internals. Sat Nov 07 11:59:52 -0800 2009 5163182 11290 jfood 7 5162051 I am so making one soon!!! Fri Nov 06 14:50:00 -0800 2009 5162003 19782 Full tummy 8 5162089 Big question, which end of the tongue do you like, tip or back? Fri Nov 06 14:59:58 -0800 2009 5162051 11290 jfood 9 5162108 I haven't eaten tongue in over 20 years, and i was practically a kid with respect to food back then, so I don't know. Why? Fri Nov 06 15:06:59 -0800 2009 5162089 19782 Full tummy 10 5162881 major arguments growing up when buying since you could choose. Never occured to jfood's mom to ask for 50-50. Sat Nov 07 04:44:19 -0800 2009 5162108 11290 jfood 11 5163635 I'm pretty sure my mom used to cook the whole tongue... Maybe I like both parts? I don't remember eating any part I didn't like. Edit: Unless if what's normally sold for cooking is just the front. In that case, I've never had anything else... Sat Nov 07 12:57:53 -0800 2009 5162881 19782 Full tummy 9 5162136 Is that a trick question??? Fri Nov 06 15:16:01 -0800 2009 5162089 131001 c oliver 10 5162880 not a trick question at all. the tongue in a deli has the part that yu see when the cow sticks it out at you and the other end is down the back of the throat. the tip is much leaner than the back. when jfood was a kid he liked the tip. he is curious after 40 years if that is still the case. Sat Nov 07 04:43:32 -0800 2009 5162136 11290 jfood 11 5162919 I recently had some yummy tacos and one was more back than front. I did not care for it as much, due to the extra fattiness (which some would like), but also the other tissue that was included. I have "done tongue" and if you spend the time you can remove a lot of it if you wish. I've never done anything other than a whole tongue. Sat Nov 07 05:24:53 -0800 2009 5162880 137946 Scargod 12 5163041 As Tonto said to the Lone Ranger when attacked by a hoard on injun, "What you mean we, white man?" Hey I cooked one in red chile at su casa; remember? Every thing is better cooked in red chile. Sat Nov 07 07:05:03 -0800 2009 5162919 93538 Passadumkeg 11 5163025 I'm sure I've only had the tip then because it was very lean. Sat Nov 07 06:52:48 -0800 2009 5162880 131001 c oliver 12 5163533 a little rye, a little mustard a little dr browns cream soda....the start of a perfect lunch Sat Nov 07 12:00:46 -0800 2009 5163025 11290 jfood 3 5161832 WTFDIK? I'm a Texan and it's #2! #1 looks a lot better/far more interesting though, since #2 sure as hell ain't "Q". Fri Nov 06 13:44:36 -0800 2009 5161791 137946 Scargod 4 5161853 Hey, Scargod, what do you mean when you say #2 ain't "Q"? Fri Nov 06 13:50:16 -0800 2009 5161832 19782 Full tummy 5 5161885 Q, short for barbecue. Fri Nov 06 14:00:35 -0800 2009 5161853 14386 BobB 6 5161896 I thought maybe that was it; up here in Toronto, there isn't much barbecue, and it's not an obsession of mine (though I know there are many here who are passionate about Q, haha), so it's not a criterion by which I judge whether something is good or not!!! Let me taste it, and if I like it, Q or not, I like it. Fri Nov 06 14:03:35 -0800 2009 5161885 19782 Full tummy 5 5161900 What Bob said... If you are arguing that a "Sloppy Joe" IS barbecue then I think we need to step outside... Fri Nov 06 14:04:56 -0800 2009 5161853 137946 Scargod 6 5161919 I'm not arguing one way or the other, hahaha, since I don't know how either of those was cooked... But, don't you need to step outside for good Q anyway??? Fri Nov 06 14:11:28 -0800 2009 5161900 19782 Full tummy 7 5161985 At least to get it out of the smoker! AIR, sloppy Joes are like coarse ground meat (even regular ground meat), and catsup-like sweet stuff. That's it. The #1 looks like mystery milfoy! Fri Nov 06 14:32:51 -0800 2009 5161919 137946 Scargod 4 5162001 I was of the understanding that Sloppy Joe's originated at Sloppy Joe's bar in Key West (quite a place!) so don't know why anyone would mistake them for Texas Q anyway. Fri Nov 06 14:38:40 -0800 2009 5161832 131001 c oliver 5 5162018 You're right. I humbly apologize. Looks like chili burger. Fri Nov 06 14:42:07 -0800 2009 5162001 137946 Scargod 6 5162030 Which reminds me that I've been meaning to ask, why is that called a "chili size" in some places? Fri Nov 06 14:45:13 -0800 2009 5162018 131001 c oliver 7 5162110 Appears to come from signs stating what "size" you wanted when an open-faced hamburger was covered in chili. http://www.chilicookoff.com/History/History_Started.asp says, "Mr. Beck tells me that chili was once called “size” in the town known to him as Lil-ole-ell-ay. “Size” came into usage by way of one Ptomaine Tommy, once proprietor of the largest and best known chili parlor in the city. Ptomaine Tommy served straight chili and an epical Southwestern variation, a hamburger smothered with chili. He had two ladles, a large and a small. When a customer ordered straight chili, he got out the large ladle. When he wanted the other, he usually said “Hamburger size.” So Ptomaine Tommy put up one sign that read HAMBURGER SIZE 15¢, and another that read CHILI SIZE 20¢. Other chili joints followed suit and before long chili was know throughout Los Angeles as “size”. They’d say, “Just gimme a bowl of size.” Seems it also refers to a bowl of chili... Fri Nov 06 15:07:38 -0800 2009 5162030 137946 Scargod 2 5163972 Wow- jfood send me to a place i never new existed. Those of us raise by housewives from the '50s and '60s, I'm willing to bet only about one in a thousand, if that, has ever dreamed of a sloppy joe looking anything like that. Would it be criminal to have double corned beef? Sat Nov 07 16:19:44 -0800 2009 5161152 105625 EWSflash 3 5164057 since you called it "corned" beef go for it. These were served at Jfood's Bar Mitzvah and Jfood's brother's Bar Mitzvah. Yeah, yeah he knowns, meat and cheese. Sat Nov 07 17:08:26 -0800 2009 5163972 11290 jfood 4 5164248 being not Jewish, I'm not kosher, so no judgement there, I'm glad for the direction. Like I said, it's a window on a new culinary world. Muchas gracias, jfood. Sat Nov 07 19:01:59 -0800 2009 5164057 105625 EWSflash 5 5164253 And Shalom and good eats to you EWS Sat Nov 07 19:06:24 -0800 2009 5164248 11290 jfood 6 5164290 I'm sticking with YOUR Sloppy Joe rather than that gushy, soft thang on a gushy, soft bun. BTW, 12 years of parochial school. Did you hear the Catholics and the Jews are starting a school: Our Lady of Perpetual Guilt? Sat Nov 07 19:24:56 -0800 2009 5164253 131001 c oliver 2 5165348 The Sloppy Joe recipe the Betty Crocker Cookbook for Boys and Girls looked nothing like your first link. That looks more like an English tea sandwich a la Dagwood. :) Sun Nov 08 13:06:00 -0800 2009 5161152 12139 paulj 3 5165365 Here's a thread that talks about the origins: http://www.creativehomestyle.com/article_origin_sloppy_joe.html Sun Nov 08 13:17:22 -0800 2009 5165348 131001 c oliver 3 5165402 The difference in the SJ and an English Tea Sandwich is like two countries separated by a common language. An English sandwich is quite small, with liitle filling. The SJ is quite tall, since it is a triple decker. Jfood doubts that anyone who orders and expects one and receives the other will be amused. >95% will utter WTF. Sun Nov 08 13:40:10 -0800 2009 5165348 11290 jfood 3 5165405 Hahahaha!!!! An English tea sandwich, that's funny. I'm imagining a proper English tea, all the ladies and gentleman engaging in polite conversation when jfood makes his entrance, carrying a silver platter laden with..."sloppy joes"!!! Sun Nov 08 13:41:05 -0800 2009 5165348 19782 Full tummy 4 5165406 and if ANYONE knows the name of a hotel in London that will do that please post. Sun Nov 08 13:42:28 -0800 2009 5165405 11290 jfood 1 5161173 Vegan cheese - it's an abomination that should never be graced with the name "cheese". Salad dressings in packets Frozen Yorkshire puddings Margarine Crappy tea Fri Nov 06 10:23:43 -0800 2009 5150128 110146 greedygirl 1 5161650 Steamed lobster w/butter. Crawfish and Crabs in the traditional "boiling" spices. Raw oysters on the 1/2 shell (w/searingly spicy horseradish,ketchup, lemon squeeze and dash worcestershire.) Do. Not. Use. Any. Other. Preparations. I just can't stand these foods in any other way. I'm from Maryland (crabs) live in Connecticut (lobsters) and lived in New Orleans (crawfish). Hmmmm. Maybe you have something w/the regional thing... But then again, my son says "plain cheese pizza" only. Ever. And he's from CT. Fri Nov 06 12:46:14 -0800 2009 5150128 181204 stuck in Hartford County 1 5162101 A few things: Jajangmyun - Korean style. The sauce can not be too greasy, the noodles must have the right amount of bite (but I feel that way about all noodles), and it must contain pork, zucchini, onions, carrots, potatoes and fresh cucumber on top. Pho - the broth must be able to stand on it's own with no accoutrements. But there should always be bean sprouts, jalapeno slices, basil, sriracha, hoisin, sambal and lime (not lemon!) available. Korean bbq - please please please give me lettuce to wrap my bbq in! As much as I love those rice noodle wraps, daikon slices and the marinated salad, in my heart of hearts, when I think of Korean BBQ I want grilled meat, rice, fresh garlic, a jalepeno slice, ssamjang all wrapped up in a red lettuce leaf. With kimchee on the side, not inside. This is all when I'm feeling particularly snobby, but in general I can see the good in almost any dish. Fri Nov 06 15:04:02 -0800 2009 5150128 56183 soypower 2 5162167 Have you found a lot of jia jiang myun at restaurants with potato? We've always had potato in ours at home but have found some difficulty finding it with potato when I've eaten it out. Fri Nov 06 15:28:33 -0800 2009 5162101 10763 Miss Needle 3 5162209 Yep. All the ones in my city (Seattle) seem to put potatoes in it. I remember the first time I tried making it at home and asked my dad if there was potato in it and he yelled, 'OF COURSE'! Fri Nov 06 15:41:44 -0800 2009 5162167 56183 soypower 4 5162238 Oh lucky you that you've encountered a lot of potatoes! A few hounds in my neck of the woods (NYC) seem to be miffed when they see potato in their jia jiang myun. Don't know if they're Korean or not -- I don't think they're aware that potato is a common ingredient. Fri Nov 06 16:00:24 -0800 2009 5162209 10763 Miss Needle 2 5164090 Is jalapeno considered traditional? Sat Nov 07 17:32:33 -0800 2009 5162101 1092732 Alan N 3 5164425 I guess jalapeno is generally a recent addition (say last 10 yrs), but even before that, we'd have some korean peppers somewhere on the table (though not necessarily in the ssam). Jalapenos seem to be the norm now in Korean cooking, possibly due to their ready availibility, but I've seen my mother use hot red peppers since I was just a wee thing. Sat Nov 07 21:12:30 -0800 2009 5164090 56183 soypower 4 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. Sat Nov 07 22:02:56 -0800 2009 5164425 1092732 Alan N 1 5162169 It's funny I read this post today. At work, a couple of managers decided to make breakfast burritos for the employees as a reward. My first thought was that is was going to be horrible, as they really have no cooking abilities. My second thought was, well that's not very nice, give them a chance, at least they're trying, quit being a snob! They started cooking at 7:30 and didn't finish until after 10 for 40 people. They cooked everything to order, except is wasn't cooked. The hashbrowns were still cold and the bacon was raw. They tried to make green chile, but it tasted like olives with a really bad after taste. I managed to take about 3 bites before I threw it away. I thought, I'd rather go hungry than eat this crap! So that's when it dawned on me that bad tasting food or badly prepared food brings out my inner snob. (whether eating at a restaurant or eating something prepared by someone else) Especially when I know I can make it 100 times better myself. Thanks for trying, but really, no thanks, I'll pass! Fri Nov 06 15:30:10 -0800 2009 5150128 158403 jcattles 2 5163994 You're so right. Sat Nov 07 16:27:51 -0800 2009 5162169 105625 EWSflash 1 5164119 Any restaurant/ria that allows canned mushies to be served on their pizza. Sat Nov 07 17:47:16 -0800 2009 5150128 1092732 Alan N 1 5168059 For me it is the use of "american" or velveeta cheese where cheddar, swiss, or any other natural cheese could be used... The one exception is in Chili Con Queso! Mom made it with velveeta, so I do! Lol! Also, "fake" guacamole... If you can't afford real avocados, just don't even bother offering it! Finally, bad caesar salad dressing... When I order a caesar salad I want real caesar dressing... Not a "glorified ranch" I am through ranting...Thanks! Mon Nov 09 14:02:43 -0800 2009 5150128 1107508 trixie67 2 5168223 I often use pre-made guacamole (usually TJs) because having perfectly ripe avocados on hand for a particular meal can be challenge. More than once I've had to toss an avocado because it has turned black and stringy. I haven't tried the frozen halved avocados that TJ sells. Mon Nov 09 14:48:44 -0800 2009 5168059 12139 paulj 1 5170265 My bugbear is bad Chinese food. Office mates: "Want to order Chinese food for lunch?" Me: "No - way" (insert intensifier). Life is too short to eat the bad stuff, when the good stuff is easily accessible on weekends. Tue Nov 10 10:22:03 -0800 2009 5150128 13709 buttertart 1 5173328 My inner chow snob is not really triggered by the food although i have a discerning palete its the company i am with and the manners of the company and service staff nothing ruins a meal for me faster than someone not showing good common courtesy and good table manners.... something just ought not be done at the table! Wed Nov 11 12:17:59 -0800 2009 5150128 1121048 KitchenKitten 2 5173509 What are the things that trigger you? Wed Nov 11 13:08:35 -0800 2009 5173328 19782 Full tummy 3 5173763 well there are several here are my top 10 raised voices by anyone, drunks in public, being served from the wrong side, people picking off each others plates, eating or drinking noisily, ill-considered dinner conversation, service staff that are overly involved with dinner conversation, cell phone use at a table, talking with your mouth full , and the peeve of all pet peeves someone that wolfs down their food as though they have not eaten in a full month! Wed Nov 11 14:27:53 -0800 2009 5173509 1121048 KitchenKitten 4 5173886 Hahaha, wow, it's a good thing you at least generally enjoy whatever food you're eating... Do you have kids? Wed Nov 11 15:10:36 -0800 2009 5173763 19782 Full tummy 5 5173933 Kids ? Noooo that is #11 people that think everyone should enjoy dining with their little darlings Wed Nov 11 15:24:10 -0800 2009 5173886 1121048 KitchenKitten 6 5174056 Were you ever in the military? Wed Nov 11 16:01:16 -0800 2009 5173933 93538 Passadumkeg 7 5174084 :) Wed Nov 11 16:09:58 -0800 2009 5174056 131001 c oliver 6 5174180 Have you ever decided not to eat with someone again because their behaviour is unbearable? Do your dining companions generally know of these triggers? Wed Nov 11 16:45:59 -0800 2009 5173933 19782 Full tummy 7 5174735 he he no not military just someone that appreciates good manners... and yes i have declined invitations from persons that i find unbearable to eat with ... why would i dine with someone whom creates discomfort in me and in others for that matter... my dining companions would not be aware of my discomfort by their behavior because pointing out their bad manners ... is ... well bad manners Wed Nov 11 21:28:34 -0800 2009 5174180 1121048 KitchenKitten 8 5177308 A teacher? I don't think so. We have 20 min. to eat, often helping a student or preparing like mad for the next class, and use the "facilities". We joke that our non-teaching friends ask us, "Why do you eat so fast?" Thu Nov 12 17:34:10 -0800 2009 5174735 93538 Passadumkeg 9 5177752 necessity is different then sitting down at a dinner meal in a lovely restaurant with wonderful ambiance and watching your dinning companion wolf down a meal so quickly you have barely finished your salad and your companion is asking for the dessert menu Thu Nov 12 21:38:20 -0800 2009 5177308 1121048 KitchenKitten 10 5179333 I think you fail to see the point that people get into the habit of eating certain ways because it is ingrained in them because of an occupation or training. Some have to sit with their backs to a wall, too. This isn't something you can turn off like a light bulb. Nor can you stop the nightmares and flashbacks from certain occupations. If you lump everyone into your perfect manners category (or within the context of your self-imposed rules), I hope you have someone to dine with. Fri Nov 13 11:49:54 -0800 2009 5177752 137946 Scargod 11 5181540 Scargod; you have described my husband to a "T". I remember our first date and being amazed that anyone could eat that quickly without sounding like a hog at a trough or looking like hamsters were wrestling in their mouth! He had/has excellent manners. I later learned that once upon a time ago in boot camp they only got three minutes to eat from when the last person sat down. 18 years later and a secure seat is still paramount. So between the two of us (I'm a plate picker) we would drive KitchenKitten insane, but she'd miss some great conversation Sat Nov 14 12:33:25 -0800 2009 5179333 279577 just_M 11 5190582 i have many to dine with and they do not slurp their soup, shout at the server across the restaurant, they do not pick off my plate if they want to share they ask and get a plate and remove the item with a utensil, they do not sit at the table talking on the cell or discuss unsavory topics... they in short they behave civilized ... i know some excuse the lack of basic courtesy on their vocation or i have even heard some claim it was classiest to expect good manners however when it comes down to it ... its about respect .... if what i said upsets you there is nothing like self improvement to make you feel good about yourself Tue Nov 17 22:47:17 -0800 2009 5179333 1121048 KitchenKitten 4 5175155 Uh oh - I have that bad habit of picking off of others plates!! Yikes! Sometimes I can't help myself! I did it the to my DH the first night we ever met (he was eating a most delectable dessert!) Later on in the relationship he said that habit of mine drives him nuts, and I allways say "you knew it about me from the very beginning - so you can't really complain!!" Cell phones at a table drive me insane. Hate it Thu Nov 12 06:25:20 -0800 2009 5173763 174753 NellyNel 5 5177755 lol its odd i have heard many say they pick from one anothers plate ... i am not adverse to sharing just having others touch my food Thu Nov 12 21:39:46 -0800 2009 5175155 1121048 KitchenKitten 6 5177807 Oh dear, never visit the restaurant kitchen when they're prepping your plate, hahaha! We have a friend who eats unbearably slowly!!! He loves to talk, and the food moves at a snail's pace to his mouth, so that we are long finished and ready to move on and his plate is still 2/3 full. I always think he's not going to finish it, he mustn't be enjoying it... But he does... I generally just like to think of it as one of his quirks, and that way it becomes endearing to me. Thu Nov 12 22:05:30 -0800 2009 5177755 19782 Full tummy 5 5178007 My wife has a scar from a fork wound on the back of her right hand from a boy friend in college 38 years ago, He learned her good! She has impeccable manners. Fri Nov 13 02:52:19 -0800 2009 5175155 93538 Passadumkeg 6 5179345 I was prepping potatoes to cook, as a 10 YO, and my younger brother tried to steal some of them to eat raw. On the second grab, without thinking, I popped him on the hand with the knife and cut his finger... It did stop the thievery. Fri Nov 13 11:54:14 -0800 2009 5178007 137946 Scargod 1 5174165 I won't use La Choy soy sauce and I like my hot dogs (and lobster) on New England style frankfurt rolls. Wed Nov 11 16:39:30 -0800 2009 5150128 13003 whs 1 5174923 Thai food. I am a Thai food devotee and feel very passionately about it. Bad Thai food or Thai food that's deviated so far from authentic that it's no longer recognizable gets me very upset. Also, I'm definitely a snob when it comes to certain products like spam and low-quality canned tuna. I wouldn't touch them, and I can't help it: I look down on the consumption of them. Oh... hahaha: improper soy sauce use also really upsets me. I know many people who insist on cooking all Asian cuisines with Japanese soy sauce, and I can feel my skin prickling at the mere thought of it! Thai soy sauce is very different from Chinese soy sauce, which is extremely different from Japanese soy sauce, etc. I can understand using Chinese soy sauce for Thai food if one cannot locate the Thai product, but using Japanese soy sauce for Chinese or Thai food or vice versa is an unacceptable abomination. Thu Nov 12 02:30:48 -0800 2009 5150128 75881 vorpal 2 5177138 I grew up in Bangkok--I generally don't seek out Thai food in the US because it's so far from the real thing. There is a burger place in Harlingen, Texas with a Thai owner--if you ask, you get real Thai home cooking. Inconvenient, since I live in New Hampshire. Thu Nov 12 16:28:39 -0800 2009 5174923 13003 whs 3 5177357 Last month The Splendid Table interviewed the owner of Pok Pok, a Thai restaurant in Portland OR http://splendidtable.publicradio.org/listings/091024/ http://www.pokpokpdx.com/ He talks about trying to be authentic, choosing dishes that 'very accessible to most people', without having to tone them down. Sounds like the big difference is that he avoids the dishes that are heavy on the fermented ingredients that Americans don't like. Thu Nov 12 17:53:43 -0800 2009 5177138 12139 paulj 1 5175329 Peanut butter and jelly sandwiches made with any other jelly than Welch's grape. Jelly, not jam. so yes, I guess my snob level is pretty low. Thu Nov 12 07:27:51 -0800 2009 5150128 165021 Firegoat 1 5179248 Mine is Middle Eastern food. I was raised in a heavily Arabic city where amazing Middle Eastern food is available on pretty much every block. Where I live now, the few restaurants that claim to serve Middle Eastern or Mediterranean food are basically gyro joints with some hummus, falafel and greek salads also on the menu. Pita is always from a package and, while it's toasted, it's definitely been shipped in off the Sysco truck. This is hard for me coming from a place where restaurants pride themselves on freshly baked pita that melts in your mouth with your meal and the menu is several pages long. I've had to adjust my standards to distinguish between what is good based on my hometown level and what is just acceptable based on a rest-of-the-world level. Fri Nov 13 11:23:37 -0800 2009 5150128 111207 rweater 2 5181059 What city did you live in and where do you live now? Sat Nov 14 08:16:42 -0800 2009 5179248 1092732 Alan N 3 5185101 Dearborn, Michigan. I now live in Columbia, Missouri. Mon Nov 16 07:11:59 -0800 2009 5181059 111207 rweater 4 5186987 Good to know should anyone be in Dearborn Mi. Good Middle Eastern. Thanks. Mon Nov 16 17:04:31 -0800 2009 5185101 1092732 Alan N 2 5181698 Well, I just gotta pipe up here for a restaurant that recently opened in our area called Falafel Grill...owners bake their own breads which include pita...a rarity, I know...but it does happen sometimes! And I love the place! Sat Nov 14 13:56:49 -0800 2009 5179248 11983 Val 1 5182563 I will second the list of Usual Suspects: Powdered mashed potatoes Minute rice Non-real maple syrup Gravy and sauce mixes in the foil pouches Mayo with boiler chemical preservatives Fake mayo, aka "salad dressing" Bottled salad dressing with their preservatives, gums, and sugar. Almost any form of prepackaged food. Velveeta and any other "cheese food products" Most canned veggies. Canned corn will do in a pinch and canned tomatoes are a must in the winter months. Ice cream with gums and extenders. As someone of Russian/Polish descent, I have to add: Commercially made Pierogi, especially those with filling not found in Poland (Think Mrs. T's jalapeno). Bopcha would roll over in her grave if she knew about them. Generic sausage that calls itself kielbasa. Hillshire Farms in no more kielbasa than Oscar Meyer hot dogs are. Whew! I feel better now. Sat Nov 14 23:41:09 -0800 2009 5150128 226942 al b. darned 2 5182611 Hey Stashu, who stole the kiska? I'm w/ you on the kiebasi and perogie. Kapusta too; commercial saurkraut too is, well, just too sour; lacks deep cabbage flavor. Commercial xren, horseradish too; lack knock down power, but what a grating experience fresh is! My matuska would say gov(b)na! Shenkooya Passadumkegsky Sun Nov 15 02:12:01 -0800 2009 5182563 93538 Passadumkeg 1 5185834 Pizza. If you want me to yell at you order a ham/pineapple or a BBQ chicken pizza or one of those bastardizations the chains serve in front of me. Flavored potato chips. No, not even BBQ or sour cream and onion. Nothing wrong with potatoes and salt. If you want to get a different flavor make dip. Mon Nov 16 10:55:46 -0800 2009 5150128 23970 MandalayVA 2 5185966 Oh, man. No jalapeno or salt & cracked pepper chips? I.. no. Just, no. I will happily and willfully accept your disdain. Mon Nov 16 11:43:48 -0800 2009 5185834 20991 shanagain 2 5186017 With you on the potato chips, no flavor, please. Ditto tortilla chips. Mon Nov 16 12:00:07 -0800 2009 5185834 13709 buttertart 2 5186036 Thirded. Although I can handle salt & vinegar potato chips, which don't taste as fake-y as, say, guacamole-flavored tortilla chips (the horror). Mon Nov 16 12:07:35 -0800 2009 5185834 13722 small h 2 5186614 Or bean, guacamole, jalapeno and sour cream flavored Doritos! Mon Nov 16 14:55:53 -0800 2009 5185834 137946 Scargod 3 5186682 Did you ever notice how the original chips, fritos, cheetos, etc. are always better? Mon Nov 16 15:15:20 -0800 2009 5186614 198541 James Cristinian 4 5188230 The exception that proves the rule (at least for me): Fritos Scoops. Love to get my tongue in that particular declivity! Tue Nov 17 07:41:09 -0800 2009 5186682 13709 buttertart 5 5189253 Depends on how you hold it... Could be an uphill battle for your tongue! Tue Nov 17 12:31:21 -0800 2009 5188230 137946 Scargod 6 5189269 Sides slope down to a pleasant curved center. Tue Nov 17 12:37:34 -0800 2009 5189253 13709 buttertart 7 5195985 LOVE Fritos Scoops. Particularly with queso dip, mmm ... Fri Nov 20 06:09:43 -0800 2009 5189269 23970 MandalayVA 8 5196418 Or seven-laye bean dip, my sister-in-law's piece de resistance. Fri Nov 20 09:21:01 -0800 2009 5195985 13709 buttertart 3 5186944 <Or bean, guacamole, jalapeno and sour cream flavored Doritos!> Yes, deconstructed nachos are so OVER. I want everything contained in the chip. Mon Nov 16 16:47:19 -0800 2009 5186614 13722 small h 2 5189543 totally agree!! I hate crappy pizza and I hate flavores chips - gross!! (although i will make and exception for salt & vinegar!) Tue Nov 17 13:57:37 -0800 2009 5185834 174753 NellyNel 1 5189517 I can't believe no one has mentioned "The Green CAN" of parmesan cheese! Ughh - I think that it is for me...I'm pretty easy going - but I just can't take the green can!! It's Parmigiano Reggiano - or Nuthin'! Tue Nov 17 13:50:21 -0800 2009 5150128 174753 NellyNel 2 5190813 Try raising 5 kids w/ a lot of spaghetti and the green can is pretty good. Yes, we prefer the "good stuff", but gotta cut corners somewhere, and the kids don't know the diff. They have matured into pretty good hounds. the "green can" does have its uses. Wed Nov 18 05:16:14 -0800 2009 5189517 93538 Passadumkeg 3 5191079 " the "green can" does have its uses." HA! Not for me it doesnt!! :) (Well the title of the post IS about food snobbery!) Wed Nov 18 07:10:46 -0800 2009 5190813 174753 NellyNel 1 5193315 owners and managers of any espresso bar where a "barista" who does not know what a ristretto pull is or what makes a decent espresso. it apalls and infuriates me when i crave an espresso and all I can find providing them is people who don't care about what they're selling and have no pride or care of what they're hawking. i'm never rude to a sub par barista, but oh how i'd like to tell off an ignorant owner/manager - they should be ashamed of themselves. i'm from portland, so maybe it is a regional thing. it can be very difficult to find a decent espresso when i'm not in portland, and there's plenty of them there, too. and processed cheese products in ANYTHING. especially mac and cheese yes even a little bit I CAN TELL. and iceburg lettuce. Wed Nov 18 22:18:12 -0800 2009 5150128 92476 kristenmarthabrown