Jacquilynne's Profile

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Video: How to cut cherry tomatoes

I've also seen it with the lids of plastic containers. Having rims does help.

I've also found that it helps to fill up the space so they tomatoes don't try to roll around and you don't have to put too much pressure to keep them in place. I wonder if a moderately weighty plate solves the pressure issue?

1 day ago
Jacquilynne in General Topics

Testing Thread Part 7

Just checking something here.

1 day ago
Jacquilynne in Site Talk

What to do with leftover slices of Granny Smith apples?

My mother really loves to microwave apple slices for about a minute with about a teaspoon or so of caramel sauce. You could probably do the same with honey if you don't keep caramel sauce on hand. She then mixes it up and eats it with a spoon as a snack.

Apr 15, 2014
Jacquilynne in Home Cooking

Newbie here and loving it!

At the moment, we really can't move those posts, because the workshop format and the Food Quests board are bound together during this beta testing period. But we do try to keep an eye and email people who are likely to get a better response elsewhere and let them know they can cross-post if they like.

Apr 14, 2014
Jacquilynne in Site Talk

Moist Carrot Cake Recipe

A 12 by 18 pan is very close to double the size of a 9 by 13 pan. I'd just double the recipe for simplicity and then hold back a half a cup or so of batter if it looks like it might be too much for your pans.

Apr 14, 2014
Jacquilynne in Recipes

Immersion Blender MINIATURE ??

I wonder if a milk frother would work?

Apr 13, 2014
Jacquilynne in Cookware

2014 Restaurant and Food Store OPENINGS!!

I read the bit in the top corner and was all set to be in a snit about a restaurant that isn't even open yet declaring some of their dishes Famous. But then I realized it says Hummus.

Apr 10, 2014
Jacquilynne in Ontario (inc. Toronto)

Basic (Vegan) Chocolate Cupcake

This is not an official CHOW answer, just my personal opinion, but substituting white vinegar for apple cider is doable but not necessarily desirable in most applications because white vinegar is so much harsher and less fruity than cider vinegar.

That said, this recipe calls for only a teaspoon and it's used to curdle the milk not really as a flavor, so it looks like it is really mainly about the acid. I'd use a touch less vinegar than the recipe calls for if I was using white. Almost any vinegar other than white would probably be a better sub, though, so if you have any other options, I'd probably use those.

Apr 10, 2014
Jacquilynne in Recipes

Has anyone used Mamaluv meal delivery?

My impression of Mamaluv's service is that it's not really meant as a meal delivery like you might get from a restaurant, to be eaten at the time you receive it. The food is delivered partially cooked and frozen, not fresh.

Apr 09, 2014
Jacquilynne in Ontario (inc. Toronto)

Chowhound App?

There's a mobile version of the site for users on phones, and the desktop site should be fully usable for tablet users. There are no plans to create a separate app at this point.

Apr 08, 2014
Jacquilynne in Site Talk

Is the cuisine so boring or just bad that you have to ask for alternatives?

I agree with your perspective and I think it's useful to realize that many/most major cities have significant immigrant populations. Their cuisines get reinterpreted based on local ingredients and tastes, or they put their own spin on local food, and both of those things can be interesting and delicious.

If it's a short trip, it may not be worth it to step outside the obvious local options, but if you're spending more than a few days in a city getting in some examples of the more recently imported food ideas can give you a much broader perspective on what the modern culture of an area actually looks like.

Apr 08, 2014
Jacquilynne in General Topics
1

Having to log in WAY to often

It's considered good security practice to occasionally require users to verify their identity.

Apr 08, 2014
Jacquilynne in Site Talk

Having to log in WAY to often

You shouldn't have to login more often than every couple of weeks. If it's happening more often than that, it's possible that a browser extension of external program may be dropping your login cookies. Some ad blockers or anti-spyware programs get overly enthusiastic in what they delete, and there are also specific cookie clean-up extensions that might be removing them.

One thing that sometimes seems to help is to go in and clear all your chow.com related cookies and clear your cache and then log back in.

Apr 08, 2014
Jacquilynne in Site Talk

Marshmallow Factory?

Damnit! And I never did get there!

Apr 07, 2014
Jacquilynne in Ontario (inc. Toronto)

Cooking for a picky eater...

I don't think so, no. I think I've seen him eat coconut things from his wife's bakery.

Apr 07, 2014
Jacquilynne in Home Cooking

Diet Soda that Sh*t is going to kill you....especially if you are a woman.....

You clearly haven't met me at 3pm on a day when I haven't consumed any caffeine.

I get that diet soda isn't the best thing I could possibly be putting in my body, but it's not the worst, either.

Apr 04, 2014
Jacquilynne in Food Media & News
1

Cooking for a picky eater...

One of my fondest childhood memories is of the time my brother mistook a bulk bag of dishwasher detergent flakes for a bag of shredded coconut.

I'm a bad sister.

Apr 04, 2014
Jacquilynne in Home Cooking
3

Vaughn, Kleinburg, Etc.

Having not been to either of them, I don't know, sorry.

Apr 04, 2014
Jacquilynne in Ontario (inc. Toronto)

Have you ever been censored by Chowhound moderator? I have many times!!

More and more as this thread has continued it's consisting of people making vague-but-not-actually-vague posts about other hounds that they don't like or posts they don't approve of. I've already asked that people avoid using this thread to rehash callouts they had deleted elsewhere and just making those callouts here instead isn't okay either. I'm going to lock this at this point.

Apr 04, 2014
Jacquilynne in Site Talk
9

Asking a restaurant for recipe

Recipes often don't scale quite that cleanly. Particularly with leavening agents, you can't always just double or divide and get the same results.

Apr 04, 2014
Jacquilynne in General Topics
1

Cooking for a picky eater...

My read on that is that being Southern means his baseline for what foods he regards as normal is different from hers, not that being Southern inherently means being picky.

Apr 04, 2014
Jacquilynne in Home Cooking
1

Reservation Confirmation.

I use OpenTable to make reservations *because* I don't like to make phone calls, so if using OpenTable was causing me to have to make phone calls, I would be super cranky about that, too.

I suspect the problem is that a lot of people still manage to consider the internet not quite the real world, and thus commitments made on the internet to be not quite committed. I don't know that this is true, but I would not be at all surprised to find that restaurants get a much higher no-show rate for OpenTable reservations than they do for reservations they take over the phone, and if that speculation is correct, it could explain why they are so hardcore about confirming them.

Which doesn't make it less annoying, just understandable.

Apr 04, 2014
Jacquilynne in Not About Food
1

Can't log in --- help!

We had a similar report by email and Engineering is looking into the problem. Thanks for including details on the operating system and browser, that's always helpful info.

Apr 03, 2014
Jacquilynne in Site Talk
1

Foods Without Enemies

I know a couple of different people for whom chocolate is a migraine trigger, so chocolate chip cookies are not a happy thought for them.

And I know lots and lots of people who can't stomach the thought of the glass of milk you suggest to go with it. Some of them are lactose intolerant, some of them just really don't like milk. Fear of milk is actually a known phobia.

I feel like plain pound cake or corn bread might be unhateable, at least in part because the ordinary varieties of them are so decidedly middle-of-the-road it's hard to latch onto anything about them too hate -- they usually have no really strong flavors at all.

Apr 03, 2014
Jacquilynne in General Topics

Microwaves Are Essential for Things We Don't Need Them For

My brother and sister-in-law recently built a custom house and they consciously chose not to include a microwave. They have a steam oven and a toaster oven and between those and the stove-top, they manage to do most of the things they might use a microwave for. I'm inevitably frustrated when I go to to visit, though, because I'll eventually find myself trying to thaw and reheat a frozen scone, something I could do in about 45 seconds in a microwave, and it'll take 15 minutes and two ovens to do it.

Apr 03, 2014
Jacquilynne in Features

Home made butter anyone?

We did this, as well, while sitting out on the lawn outside our school when I was in grade one to three. It was a special treat for a sunny, late spring day when the snow had finally melted. We even spread it on saltines!

My memories are also surprisingly vivid. I remember one year two of the boys were tossing the jar back and forth to see if that worked as well as shaking it, and they dropped it. Fortunately, even with the snow melted off, the ground wasn't that hard, so it didn't break.

Apr 03, 2014
Jacquilynne in Home Cooking
2

Diet Soda that Sh*t is going to kill you....especially if you are a woman.....

I am really sure of that, yes, because I became fat and unhealthy quite some time before I started drinking diet soda. For many years I drank almost no soda at all, but I like caffeine and I do not like coffee, so I drink Coke Zero. This has proven measurably better for me than drinking regular Coke, which caused me to get much fatter and less healthy in very short order.

Apr 03, 2014
Jacquilynne in Food Media & News

WHERE'S THE BANANA BOARD?

I'm actually really personally curious about the Fujin thread. That's at least somewhat because if it is a joke, I don't get the joke and I hate not getting the joke! I had hoped we'd hear back from the email we sent the original poster, but we haven't.

Although several people answered it as if it was a joke, someone also came up with something that seems like an actual legitimate answer. It's not clear that the recipe book they're referencing was written in German and since they don't seem to be/speak German that's actually unlikely. It seems plausible that it was an English language book about German traditional cuisine -- possibly the actual book that recipe link is taken from: "Recipes from a German Grandmother". And while j isn't that common in German, the whole premise of the question is that they don't know how to spell the word.

Between my not getting the joke and the fact that there's at least one cookbook out there that calls for a "fugen pan", I feel like it's worth leaving the post up. We don't like to leave fake posts up because they mislead and confuse people -- that's why we took the others down after April Fools ended -- but it's just not clear that that post is actually fake.

Apr 03, 2014
Jacquilynne in Site Talk

What to do with spicy preserved lemons from Indian store?

Not that this is 'cool', really, but it seems to me like something I'd try to glaze chicken with.

Apr 03, 2014
Jacquilynne in Home Cooking
2

Coca Cola Glasses

Gizmodo on the coke glass: http://gizmodo.com/does-a-20-glass-bu...

Apr 03, 2014
Jacquilynne in Food Media & News