Robert Lloyd, the Los Angeles Times TV critic, adores the wacky, colorful sock-puppet-strewn world of Thu Tran's television show Food Party, which is now airing its second season on IFC. The show, which Lloyd describes as a cross between Julia Child's The French Chef and Pee-wee's Playhouse, grew from Tran's installation art, and a desire to hang out with friends and "have something to show for it." While it might not give you any practical 30-minute-meal ideas, the psychedelic stoner anime vibe of the show is a lot more fun to watch than the manicured slickness of the Food Network. Have a look for yourself.
BobB forgot about an unopened package of Monterey Jack cheese in his fridge for a few months. He was going to throw it away but noted there was no visible mold, and like a true hound, decided to try it. "What a revelation!" he says. "The biggest difference is in the texture—it has ripened into a semi-soft cheese, at room temperature actually spreadable. And the flavor has deepened, not in an 'off' way, but somehow richer and more savory than any Jack I've ever tasted. The only thing I can compare it to is a really soft Bom Petisco."
Melanie Wong has had soft-textured aged Jack made from raw milk and aged over 60 days. "This cheese had developed a richness and nutty nuances with a semi-soft texture that reminded me of Alpine cheeses," she says. "The cheesemonger who sold it to me said he had suggested that the name be changed to something else, as this cheese has little connection to what we think of as Jack cheese."
Discuss: Aged Monterey Jack – who knew?
The typical dried apricot, as greygarious understands it, is halved and has its pit removed before drying. Slip-pit apricots are dried with their pits in; then the pits are removed. But once in a while, a lucky and resourceful Chowhound can find dried apricots that still have their pits in them. greygarious had some of those recently; "I found that the pit-ins were spectacular, imbued with a stronger oaky, amaretto flavor than the slip-pits," says greygarious.
Vetter also loves the flavor of apricot pits. "I still have a whole bag of apricot pits in my freezer from last summer—I was going to make ice cream with them," says Vetter. "I better get on that!"
Note: Apricot pits do contain some cyanide; eat at your own risk.
Discuss: Speakeasy apricots
By Iso Rabins
A few weeks ago I decided to throw a potluck because I wanted to meet the people on my 11,000-person email list. I talk a lot about building community through food and figured a potluck is the perfect way to bring people together. READ MORE
Chowhounds from outside the American South are surprised and intrigued by the dish of fried apples. vafarmwife likes to fry them and serve them on biscuits. "I usually use the early harvest apples and fry them in my cast iron skillet with butter, brown sugar, cinnamon, and nutmeg. Good eatin'," she says. LauraGrace likes them over grits with a little cream. It's "dessert you can justifiably eat for breakfast," she says. "To me 'fried apples' is a side dish I could find at Cracker Barrel or a barbecue joint," says bluemoon4515. "Although I've never been served them as part of a home-cooked meal here, I can't remember even seeing them on a menu anywhere else."
ChrisOC even found some canned fried apples at an outlet store. But the first ingredient was high-fructose corn syrup, unfortunately. All the more reason to fry your own!
Discuss: Fried apples?
"Back in Norway, it would be pickled herring for breakfast, open-face shrimp sandwiches (rekker smorbrod) for lunch, and either pan-fried cod tongues and cheeks, baked salmon stuffed with chanterelles, or a reindeer roast for supper." – Passadumkeg, on a hypothetical day of regional eating
"After I slice up a rare London broil, I put it on a new plate, then I make sure no one is looking, and drink up all the blood directly from the other plate." – michele cindy, on secret food behavior
"I'm with you and Chowser—there's nothing I like more than a nice big fat cherry or 200, raw, so as to take advantage of the seasonal wonderfulness. My favorite cocktail is a glass of tequila with a bunch of pitted ripe cherries thrown in, warmed a little in the microwave to convince the cherries to give up some color and juice." – EWSflash