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dog-friendly lunch spots in SS
Tue, 30 Jun 2015 19:22:53 GMT
hey all, i'm headed to montreal this weekend and looking to stop in saratoga springs for lunch. can anyone reco a spot that allows dogs? many thanks!
Santa Fe dinner w 3 grown up sons
Tue, 30 Jun 2015 19:34:02 GMT
Appreciate the insights and advice. Interesting that I am getting a lot of mixed reviews on Sena. What are your thoughts on Georgia and Joseph's?
Restaurant recommendations near Kahneeta (Madras, OR)?
Tue, 30 Jun 2015 19:27:17 GMT
My family is going to stay at Kahneeta this weekend and I hear the food is incredibly expensive at the lodge. I wonder if anyone has any recommendations for restaurants (cheap - midrange) in Madras or near there? Also, if you've been to Kahneeta, is there a particular meal at a restaurant on the resort that is worth spending your money on?
My meatballs crunch like they have egg shells in them..
Tue, 30 Jun 2015 19:33:25 GMT
could be actual pieces of eggshells or tiny pieces of bone or gristle. even raw onion doesn't *feel* like eggshell in the mouth.
What's for Dinner #372 - The Hot & Cold Edition
Tue, 30 Jun 2015 19:34:21 GMT
Lamb ribs are a nice break from the quotidian pleasures of beef and pork. All that fat can make the spices taste a little heavy so I like to serve the ribs with a dip made from whipped feta, yogurt, lemon juice and herbs. Perks things up and depending on how much you blend the ingredients, it can serve as a sauce for those of us who like our ribs "wet."
Your dirty little kitchen secret
Tue, 30 Jun 2015 19:23:50 GMT
If there's a way I can cook it all using just one pot or pan, I will attempt it. This is not always a good thing, but I'm learning.
I don't scrub my stovetop near as often as I should...hey, it doesn't actually touch the food! Maybe every other day.
If I'm not going for presentation, we often use paper plates. I've got a big family, and our dishwasher is run twice a day as it is. Now that everyone's home for summer vacation, we also use Solo cups quite often...I seem to be the only one in the house who is indelicate enough to use my glass for more than one serving.
If I'm boiling potatoes for mashed, I usually don't peel, scrub, or slice. Just chuck them all in the pot whole, boil, then rinse afterward or shuck the skins off (hot) with a paper towel. I learned this from working in a diner many moons ago, but my mother was appalled when she first saw my method.
I will not drink from a carton, and I get pissy if I see somebody handling a cheese with their bare fingers, but the pickle/olive jar is magic and impervious to human touch.
My spice cabinet is seriously amok and I often end up with 3 jars of, say, curry powder because I hadn't seen any in there in a while. Speaking of which, I've had 3 or 4 pepper grinders break/lose a part in the last 5 years, so now I just keep the spice grinder out and run a little batch every couple days. I send it to the table in a monkey dish.
Extra butter, cream, or sour cream smooths a LOT of rough edges (overseasoning, insipid texture, etc.). I also substitute one for the other whenever I need to. Almost always works great.
Speaking of which, I sometimes can't resist eating a little slice of butter while I'm cooking. ^_^ My 4 y.o. will do the same thing if she thinks I'm not looking.
I don't go nuts draining fat from everything. I usually incorporate it somehow instead (like making a roux). I'm lazy, and I find it carries the flavor better, anyway.
Um, don't stay over at our place if you're on a diet.
Walking and snacking, Uptown and beyond?
Tue, 30 Jun 2015 19:26:32 GMT
I spoke just last week to an acquaintance who was very enthusiastic about High Hat's remoulade..said it is the best he ever had. Can't say myself but it is a nice little place.
Pacific Foods Barista Series Soy Milk
Tue, 30 Jun 2015 19:21:53 GMT
No I have not tried it. I will look for it.
The Pacific brand is the one most specialty cafes use and it seems to be the most recommended among baristas. However, I will try the So Nice because the above leads didn't produce any results. The Vancouver place is a dead end (only ship in BC), and Gerhards only deals with businesses.
need a vanilla cake recipe that can turn to chocolate cake easily.
Tue, 30 Jun 2015 19:19:53 GMT
Are you averse to just adding cocoa? I mix a few tablespoons cocoa with an equal amount of boiling water (or coffee) and maybe a bit of almond extract to make the chocolate part of marble cakes, but you can also melt chocolate in.
Cook's Illustrated has you add 3 oz bittersweet chocolate, 2 T butter, 2 T dutch process cocoa that you microwave together (stir well, and let cool) to half a cake batter to make marble cake. This is for a bundt sized cake.
July 2015 COTM Announcement: The Cooking of the Eastern Mediterranean
Tue, 30 Jun 2015 19:36:48 GMT
I huge second to what has already been written, Blythe. Sending best wishes and golden light and please, let us know how it goes when you are able. Take care.
Chad White rumored to be on Top Chef
Tue, 30 Jun 2015 19:24:33 GMT
That's really great, except for the part that he'll be away from the kitchen for two months...
Food Processor for registry: Cuisinart vs. Breville
Tue, 30 Jun 2015 19:36:11 GMT
Made gazpacho and boy was it fast!!! So far, I love it. The only drawback I can see is that they prefer you not wash the bowl in the dishwasher, which, when I'm cooking full steam may be annoying. But so far, it is so far above the cuisinart!
Where to buy single letter cookie cutters?
Tue, 30 Jun 2015 19:36:53 GMT
I've been there within the past year, and I am relatively sure that they had letters, but things could certainly have changed. Worth a shot, at least.
Wedding Cake Ideas involving Passion Fruit?
Tue, 30 Jun 2015 19:37:31 GMT
When I have to frost a cake I always make the cakes in advance and freeze them. I then frost them when they are frozen or at least very cold. They are much easier to work with and you get a much cleaner looking cake. This will alleviate extra stress on the big day.
Do french put creme fraiche or heavy cream in potato leek soup?
Tue, 30 Jun 2015 19:16:10 GMT
Ive made it with both and it comes out great both ways and ive also made it with butter which I think is also traditional. My husbsnd likes heavy cream the best so I think ill use that for now on. In "mastering the art of French Cooking" it says creme fraiche is traditional french cream but does not specify if its used in potato leek soup.
New high end sushi in SF: "Omakase"
Tue, 30 Jun 2015 19:41:16 GMT
Thanks for the very detailed report, which pretty much confirms the suspicions I had about the place.
Freezing cooked Mexican black beans and cooked pinto beans (Cafe rio type)
Tue, 30 Jun 2015 19:18:22 GMT
Thank you for your help! :)
Terrible frosting. (greasy, bubbly bad looking)
Tue, 30 Jun 2015 19:13:56 GMT
ok, Thanks! i just got my sugar, I may try it tomarrow! i rather try the recipe tacosandbeer gave me for now!
I hate to be *that* person...
Tue, 30 Jun 2015 19:14:31 GMT
Unless you already said and I missed it, do you have your accommodations worked out? That might be a tie-breaker on what I'm sure will be a long list of options.
Korean Cuisine Beginner: What do I order?
Tue, 30 Jun 2015 19:26:53 GMT
Question I always had about etiquette - is it ok to ask for more of certain types of the banchan? I've never done so, and felt awkward, because there's no charge for it. I understand it is built into the cost of the meal. And we've never had an issue asking for more bread if a bread basket is brought. I'm not sure why this feels different. I ask because banchan is never ever up to half of our meal. There are usually 6 or so little dishes presented, maybe 2-3 tablespoons of stuff in each.
Best bars in San Francisco to get sloshed at?
Tue, 30 Jun 2015 19:38:25 GMT
With good beers of course. I'll be in the San Fran area soon and looking for places with a massive beer menu!
Monday apps and drinks
Tue, 30 Jun 2015 19:36:54 GMT
I arrive in New Orleans on a Monday around 4. Since it's my first visit to the city in a few years kind of thinking I'd rather wander and snack at bars than eat a full dinner. Staying at the Hilton Riverside. Thinking of hitting: Peche, Acme, R'evolution, Kingfish. Anywhere in that area/on that route I should hit/sub/add? Was thinking of starting with happy hour at Luke (a typical favorite and regular on my list) or Borgne (haven't been, any good?) but these spots stood out to me as places I haven't been, with the exception of Acme, which is another regular on my every visit list. Opinions?
Costco Food Finds - 3rd Quarter 2015
Tue, 30 Jun 2015 19:32:06 GMT
Cherries (Bing) were $9 for 3lbs at the Westbury, NY Costco this weekend, and they are excellent. I love cherry season!
Classic Tomato Soup
Tue, 30 Jun 2015 19:33:57 GMT
"A problem occurred with this webpage so it was reloaded."
Tue, 30 Jun 2015 19:19:39 GMT
I just updated to IOS 8.4. This did not fix the problem.