Jacquilynne's Profile

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Asian Peanut Noodles

Jun 19, 2015
Jacquilynne in Recipes

One-Pot Beef Stroganoff with Egg Noodles

Jun 18, 2015
Jacquilynne in Recipes

One-Pot Beef Stroganoff with Egg Noodles

Jun 18, 2015
Jacquilynne in Recipes

Fish and chips that are worth a drive?

I should have thought of that - beer batter is a problem because my mom can't eat it. Any of the other recommended places use beer in their batter that anyone knows? We'll have to avoid those.

Fish and chips that are worth a drive?

There is a commercial in heavy rotation on Global advertising fish and chips and it is making me really want fish and chips. It does not, however, make me want to eat at ABC country restaurant, which is what the commercial is actually for.

So we've been talking about driving over to Steveston or something to get F&C that do more for us than look good on TV. So where in the greater Vancouver area would you go if you were specifically looking for great F&C?

Mystery over 1974 cocktail chart by US Forest Service found in National Archives

Kottke has posted a theory about it having originated from a product demo from a pen plotter company: http://kottke.org/15/04/the-us-forest...

Apr 11, 2015
Jacquilynne in Spirits

Loblaws sells ugly fruit at a discount to curb food waste

On the one hand, it's good to combat food waste and offer people a cheaper product. On the other hand, if these are same crappy varietals that were bred to look perfect, presumably they're going to taste just as shitty as other more perfect looking specimens.

The environmental unfriendliness of K cups?

I just saw this thread quoted in this article on the Atlantic: http://www.theatlantic.com/health/arc...

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