Jacquilynne's Profile

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Secrets Of The Rapid Ramen Cooker

I'm sure that somewhere there is a commercial in which people in black and white burn themselves and destroy their ramen and then rub their sweaty foreheads with an exhausted sigh to explain why cooking ramen in a dish you already own is terrifying and dumb.

ETA: Yep! https://www.youtube.com/watch?v=khf_0... But that's barely even tripping the terrifying meter.

Dec 03, 2014
Jacquilynne in Cookware

Secrets Of The Rapid Ramen Cooker

"The worst things for sale" is one of my favourite blogs. (Though it's not always child or work-safe, just as a warning for anyone who might click beyond this specific entry.)

This entry cracked me up completely. I guess I won't be running out to buy a unitasker ramen cooker any time soon.

Dec 03, 2014
Jacquilynne in Cookware

Least expensive place to buy spice tins?

Unfortunately, other spending priorities arose before I ever found any spice tins that fit the bill. I checked Dollarama, Bulk Barn, Superstore, Michaels, B&J trading and a few dollar stores that weren't Dollarama and didn't find precisely what I wanted. Lee Valley and Little India are still on my list should this project ever come back to the top of my budget.

Thanksgiving Special -- How artists would plate Thanksgiving

These are a little obvious, but beautifully created.

Nov 14, 2014
Jacquilynne in Food Media & News
1

NY Hound in TO (North York/Yorkdale area) for the weekend Needs some decent recs

It's straight Italian, rather than Mediterranean Bistro, but Paese on Bathurst is in that area and is quite good.

Boneless skinless chicken breasts in slow cooker?

The Codlo works by plugging your crockpot or rice cooker into it, and then modulating how it turns on and off. The Anova circulator attaches to a large pot, and my crockpot might well be the best vessel for that, as well, so I suspect my crockpot is only going to get even more cozy on the countertop.

Nov 06, 2014
Jacquilynne in Home Cooking

Boneless skinless chicken breasts in slow cooker?

Ha, so, amusingly, both of the sous vide devices apparently shipped *today*. I kickstarted one of them over a year ago and the other several months ago, and coincidentally, they shipped on exactly the same day.

When a favorite restaurant is ruined - what do you do?

I don't think it's likely that they don't know that they changed everything about the place.

I'd just post about it here so other people know it's gone downhill and then not go there again.

Nov 04, 2014
Jacquilynne in Not About Food

Boneless skinless chicken breasts in slow cooker?

In theory, both of the two sous vide machines I kickstarted back when I was not a poor student should be showing up in the next month or two, so sous vide BSCB is actually a strong possibility starting very soon.

Boneless skinless chicken breasts in slow cooker?

You seem to imagine that I'm a good enough housekeeper to put my slow cooker away between uses. I appreciate the vote of confidence, but that wasn't even true when I did have free time!

Boneless skinless chicken breasts in slow cooker?

I'm mainly cooking in the slow cooker so that I can throw things in it and then forget about it for hours while I'm studying. I'm more likely to throw over the chicken breasts than the slow cooker at this point. Just no time for active cooking. Barely time for active eating.

Oct 29, 2014
Jacquilynne in Home Cooking

Boneless skinless chicken breasts in slow cooker?

I've been cooking a lot in my slow cooker recently, and a couple of times I've tried to make cut up boneless, skinless chicken breasts and they've turned out kind of dry and a bit ... I'm not sure the right word, maybe mealy? The texture is just off a bit.

I'm not sure if I'm overcooking them or if I should only cook them whole or if this just isn't a suitable cut for the slow cooker because of the lack of fat and connective tissue. My preference is to use thighs for most applications, but breasts are often on sale for cheaper than thighs, and I'm a poor student these days ;)

Any technique suggestions or ideas for recipes that have worked for you would be appreciated.

Oct 29, 2014
Jacquilynne in Home Cooking

The Bacon Boom Was Not an Accident - Businessweek

I like bacon, so I guess it's not so much that I want bacon itself to be over, so much as I want the internet's obsession with bacon to go away. That, at least, seems to be waning slightly.

Oct 10, 2014
Jacquilynne in Food Media & News

The Bacon Boom Was Not an Accident - Businessweek

Apparently bacon is never going to be over.

Oct 09, 2014
Jacquilynne in Food Media & News

The secret ingredient in Geoff Beattieā€™s rich dark fruit cake

I am warning you in advance, this one's a weeper.

Sep 20, 2014
Jacquilynne in Food Media & News

The Awful Reign of the Red Delicious

That flowchart sounds amusing -- do you remember where it was?

Sep 10, 2014
Jacquilynne in Food Media & News

The Awful Reign of the Red Delicious

Red delicious apples are basically the reason why for years I maintained that I didn't really like apples, so I was delighted to read this article revealing that they do, in fact, suck.

Sep 10, 2014
Jacquilynne in Food Media & News

All the Comments on Every Recipe Blog

I used to have to read every single comment on CHOW recipes as part of my job. I am now officially having flashbacks.

Irrationally far-in-advance bookings: an increasingly general trend

Clearly what is required is admissions essays.

Sep 04, 2014
Jacquilynne in Not About Food

Irrationally far-in-advance bookings: an increasingly general trend

I'm not sure that I agree that allowing people to walk in to a restaurant that other people made a reservation for a month in advance is somehow a better model. Perhaps it spreads the opportunity around a little more to people with less set schedules, but it reduces the opportunities for people who truly are willing to prioritize the experience in their lives. If I'm willing to commit to attending the restaurant a month in advance, and will re-arrange my life to make that possible, and you aren't, why should the system attempt to satisfy you? My money is as the same as yours, and I'm apparently more dedicated to attending the restaurant (or just have a less chaotic life, I suppose).

Mostly, though, it seems like that just ups the number of days when people have to pound the phone lines hoping to get in.

Dutch auctions would be a fun pricing model, but I suspect people would get awfully angsty about the price variations. But wouldn't that just mean all reservations go to the people with the most money to blow? A 1% solution isn't very populist. It is possibly fairer, though, because it does privilege the people who are most dedicated (financially) to going to the restaurant.

(Please note: I do not necessarily take this issue as seriously as this post might suggest. It is merely a great deal more entertaining than my law school homework. It also happening in the middle of my law school homework, which might possibly be having an effect on the tone.)

Sep 02, 2014
Jacquilynne in Not About Food
1

Irrationally far-in-advance bookings: an increasingly general trend

I think it's as much as anything about the fact that dining in some restaurants has become a major event, rather than a way to consume dinner. People buy theatre and concert tickets weeks and months in advance and then plan around those things, and the experience at a lot of high end restaurants is meant to rival those experiences in specialness, rather than being something you just do because it's Friday and it's date night, and there's nothing playing at Cineplex that you want to see.

Think about the stories you hear about entire concert tours for major artists selling out in 10 minutes, months and months in advance -- that might be 20K fans per venue for arena tours, which means in 2 nights, about as many people see Beyonce as can dine at French Laundry in a year. I think Beyonce seems like it would be a fun time, but I'd way rather have dinner at the French Laundry.

There are restaurants who are trying different solutions -- only opening reservations a month in advance at a set time, selling tickets at varying pricing levels to even out demand, holding what amounts to lotteries for the seats, opening more restaurants, just demanding ever increasing prices until they find out exactly how much the market will bear. But those all have drawbacks, too.

There isn't really a perfect solution to 'more people want to be in our restaurant than we can possibly serve.' Most of the ones that have been tried either inconvenience people or cost them more money, and those are really the only additional barriers a restaurant has available to tamp demand down a little.

A Personal Announcement

I'm the midst of lots of cleaning up and transitioning here as my last few hours wind down, so this will probably be my last Site Talk post. *sniffle*.

I wanted to say thanks to everyone for your well-wishes here. It was nice to hear from everyone, even -- and possibly especially -- people that didn't always hear from me about good things. In my role, you don't always make friends, but even when I was hand-slapping and finger-wagging, I always loved that I got to work with the smart, passionate, opinionated hounds every day.

It's been an amazing 10 years for me, since I started as a volunteer moderator, and then became the community manager for Chowhound, and while I can't claim to have loved *every* minute of it, I've loved an awful lot of them, and liked most of the rest.

As I said before, you'll probably see me around the site board in the future, but this is me, signing off from Site Talk.

-- Jacq

A Personal Announcement

Oh, Robert Lauriston, I'll miss you, too.

Secure those recipes.

I tried (and eventually failed) to do a family cookbook a few years ago. I did get submissions from a few people, including a distant cousin in Saskatchewan. I knew I was in for a treat with her recipes when the first of them began with the words "On the day you slaughter the cow..."

A Personal Announcement

I have some exciting (for me) and terrifying (also for me) news to share with you:

I'm going to be attending law school, starting in the fall semester.

It's something I've been working toward for a couple of years now, and I'm thrilled (and terrified!) that my personal circumstances have finally worked out to make it possible. It does mean that I'm leaving my position here at Chowhound, though. My last day will be this Wednesday, August 20th.

I'll still be kicking around here in the future, mostly on the Home Cooking board, since my pending overworked, broke student status is likely to mean I'll be looking for inexpensive and easy ways to feed myself. I probably won't be reading Site Talk after Wednesday, though; I mean, I love you guys, but not that much! The rest of the team will still be monitoring Site Talk, of course, so you'll hear from DeborahL, patsully, Chow Engineering and The Chowhound Team in the future.

Additions to locked threads

Yeah, that one is a little surprising. It's always been possible for people to get a post in past the lock if they have the thread open from before the lock, but 4 hours is definitely the longest I've seen.

Aug 18, 2014
Jacquilynne in Site Talk

Weird post layout?

There doesn't seem to be a technical problem here and we don't want this to end up a discussion of this user, so I'm locking it.

Weird post layout?

The poster appears to be typing them that way. I suspect they're either hitting return at the end of the line as they type or typing in something like wordpad that inserts line breaks and then pasting the posts here.

Aug 17, 2014
Jacquilynne in Site Talk

Inviting Professional Voices to the Community

It's always taken a lot more than a spamming run to get a restaurant banned from all discussion on Chowhound. The point of our very occasional bans isn't to punish the restaurant for spamming, but to ensure the honesty of the discussion here.

It's a pain for our members who do want to discuss the place, and tends to be a lot of work to enforce, so it's something we only do if a restaurant is making a concerted effort to manipulate the conversation here and the mods feel that we can't accurately separate legitimate posts from dishonest ones.

Aug 14, 2014
Jacquilynne in Site Talk

Are personal attacks now OK?

Nothing's really changed on this front. If you want to send us an email at moderators@chowhound.com outlining which posts you're concerned about, we'll take another look at them but we'd really rather not get into analyzing specific examples of what you think is inappropriate publicly. I'm going to lock this discussion so we can have the conversation offline.

Aug 12, 2014
Jacquilynne in Site Talk