beetlebug's Profile

Title Last Reply

Ongoing Feedback for New Conversation Types

What irritates me about the slight color differentiation is that this is the third time (I think) since the Leff CH days that the powers that be have futzed with it. There is an agreeable color scheme, they futz, it becomes difficult read and then it goes back to an acceptable level. If there is one thing that doesn't need changing, it's the shading levels.

The shading (of closed read posts) on open threads is marginally better but the home board page is too light.

Unfortunately, I think the shading issue is getting lost amongst other complaints.

about 19 hours ago
beetlebug in Site Talk

Ongoing Feedback for New Conversation Types

I would like to reiterate my request to have the "read" post shading to be a tad darker. Right now, it's still a bit too light to be able to discern between read and unread posts.

Also, I do think the boards are a bit cluttered. Since most of the posts are discussions, maybe lose all the "discussion" bubbles and only have the icons for links and Q&A? That would make those posts stand out instead of getting lost amongst the discussion posts.

about 21 hours ago
beetlebug in Site Talk
3

New iPad issue

Thanks McSheridan, for grabbing all the screen shots.

1 day ago
beetlebug in Site Talk

New iPad issue

I actually let the App Store open. Mine opened to either the pearl game or the sims game. I made an incorrect assumption about the galaxy game being the culprit. I've been seeing the galaxy game in the banner header as well as on the right side of the page. I've also had the same pop up question depicted in the second page.

This is really annoying behavior and happens on every CH link I open.

A response from the powers that be would be most appreciated.

Ps. While typing this response, it brought me to the pearl game and a few minutes later, the pop up window appeared. That is two different interruptions in one typed response.

1 day ago
beetlebug in Site Talk
1

New iPad issue

Since the new update, a new issue has popped up. If I'm reading a thread, my iPad will switch from safari browser mode to the App Store. It seems that whatever app is on the page will trigger the switch. The two game apps (so far) are Galaxy Empire and some sort of Sims game.

Note: I did not touch the ad with my finger. In fact, while typing, a pop up window asked if I wanted to open something in the App Store.

This started today.

1 day ago
beetlebug in Site Talk
1

Introducing New Conversation Types

Also, the color gradation between read and unread is a bit too close in shades. Maybe darken the "read" thread again (to whatever you had it set before this change).

Also, the color of the icon is too dark and too close to the thread title. I think that may be my problem in reading the thread title. My eye just blurs right over it. Furthermore, the little blue dot seems too small now. Or it could be that the discussion icon is too close to it.

To summarize my observations:

Darken the grey if you've read the thread.

Lighten the icon.

Either make the blue dot either bigger or darker OR shift the whole title over so it isn't that close to the icon.

Thanks.

Jul 25, 2014
beetlebug in Site Talk
2

Introducing New Conversation Types

Also, do users really care if it's a discussion or a photo story? Can't you also link multiple pics if you click on discussion?

On a related note, what's the likelihood of people actually clicking on the correct link for discussion, Q&A etc. Esp. given the other site talk discussion about have you heard of google (or whatever it's called).

Jul 25, 2014
beetlebug in Site Talk
2

Introducing New Conversation Types

I find the icons on the right hand side to be a bit distracting. It makes the page look busy and cluttered. The previous set up was streamlined and clean looking.

Jul 25, 2014
beetlebug in Site Talk
1

Master Chef 7/21 (SPOILERS)

I don't disagree with any of your comments. I *think* in the last MC thread, someone was insisting that Joe was a chef and could fill in on the line.

My point was more that Joe has never been the demo guy on the show. Also, I think he is a condescending snob with a more limited palate - my impression is that he isn't that well versed outside of European cuisine.

Regardless, he is a successful business person and seems quite savvy in that regard.

Jul 24, 2014
beetlebug in Food Media & News
1

Guide to the New World Mall Food Court

Glad you enjoyed your dinner at the food court.

I have no idea what the flavoring component is on the inside of the purple yam. I did burn my mouth on that first bite and pandan is so delicate, that I may have missed it.

I love watermelon drink. I was looking for pureed watermelon and that's what I got. So we were happy with it.

Did you get the fried chicken skin? C and I are still raving about this totally delicious, crispy, salty snack.

Jul 23, 2014
beetlebug in Outer Boroughs

Master Chef 7/21 (SPOILERS)

A couple of random thoughts.

1. It was definitely time for Elyse to go. She hasn't improved at all during her time on the show.

2. Gordan Ramsay seems to be a genuinely kind person. He's a lot of bark and when he does bite, it's not cruel. The way he tried to help and encourage Elyse is one example. The other is when he talked with the baker with the tattoos (the one who I think is painfully shy and who was bullied as a kid).

3. Cutter has a lot of faults and is stubborn. But, Joe didn't have to humiliate Cutter on his lack of knowledge of ingredients. To me it screamed classism and elitism. Cutter should have been more aware because don't they study during the off hours? But, it seems to me that Cutter may not be as well rounded in food knowledge. Regardless, now that all the other weak links have been eliminated, it's time for him to go as well.

4. Gordon Ramsay cleaning that salmon during the hour was a waste of a learning experience for the contestants.

5. All that salmon - beautiful but I hope the rest of the fish wasn't wasted.

6. Who says that Joe is a chef? Has he ever done a demo on MC or anywhere else? He seems to be a savvy business person and has a good palate for certain foods, but a chef? Not in my mind (was there another thread where someone was arguing that he could fill in for a kitchen? I doubt that.)

7. Ahran - she definitely thinks out of the box.

8. Anyone else hates how Joe uses his fork when he takes a bite? It reminds me of airplane going into the hanger except he's doing it himself.

Jul 23, 2014
beetlebug in Food Media & News
2

Is anyone going to boycott Market Basket?

I don't go to MB all that often so the issue of me boycotting is moot. However, the current situation didn't happen in a vacuum.

My understanding of the legal situation is this:

2 brothers, Telemachus and George, bought the original MB from their dad. T&G had equal shares in the store and then expanded the franchise.

G passed and G's kids thought they would inherit his 50% share. However, T (Arthur T. is one of of T's kids) had other ideas and allegedly started taking over G's kids' shares (Arthur S. is on of G's kids).

Major lawsuits were filed in the 90s. Arthur S. filed suit against T. Huge scandals erupted including prominent lawyers being disbarred. For the record, it was T's lawyers who were ultimately disbarred. Regardless, Arthur S. won the lawsuit and was awarded 51% of the shares.

Somehow, Arthur T (T's side) managed to keep control of the board. I *think* one of Arthur S's siblings sided with Arthur T. But, recently, someone switched back to Arthur S's side. Thus, Arthur S got control of the board, switched out members and Arthur T. lost power.

I do think current management could have handled the protest better. And, imo, the disagreeing workers shouldn't have been fired. But, knowing the details of the disagreement has kept everything in perspective to me.

Ultimately, I really hope that the philosophy of keeping prices on the less expensive side remains. And, it's really a shame that this long feud between cousins and siblings is effecting customers. But, Arthur T's side of the family is not without blame for the current situation.

Jul 21, 2014
beetlebug in Greater Boston Area
2

What cookbooks have you bought recently, or are you lusting after? July 2014 edition!

I would wait until it's cooler. I suspect the caramel and/or ganache layer would slide right off the brownie if it's too hot/humid outside. Although, you may be civilized and have air conditioning for those icky summer days.

Jul 18, 2014
beetlebug in Home Cooking

What cookbooks have you bought recently, or are you lusting after? July 2014 edition!

I bought Caramel this month as well. I borrowed it from the library a few months ago and was instantly enamored. I've made only one recipe (although many appealed) and it was fantastic. It was the brownie with the caramel layer and then topped with ganache. On the caramel layer, I did sprinkle a layer of fleur de del to offset the sweetness.

One thing I really liked about the book was the caramel recipes didn't call for a candy thermometer. While I do have one, sometimes the extra step of using it will prevent me from making the recipe. The one caramel recipe I made, the timing and instructions were spot on. Plus, I really liked the honey and vanilla additions to give it a more floral note.

Jul 18, 2014
beetlebug in Home Cooking
1

Cookbook of the Month March 2013 EVERY GRAIN OF RICE: Cold dishes, Tofu, Meat, Chicken and Eggs, Fish and Seafood

Looks delicious. I've always modified this recipe using the one from the Green Gourmet cookbook. I'll have do check this one out.

Jun 22, 2014
beetlebug in Home Cooking
1

In search of Singapore noodles

I'm not sure you can quite compare the two since the regional cuisines are pretty different. If you want Sichuan Chinese, then Fuloon. If you want Taiwanese, then Formosa Taipei.

ETA: I also wouldn't order sichuanese specialities at a Taiwanese restaurant and expect the same dish.

Jun 20, 2014
beetlebug in Greater Boston Area

Masterchef U.S. season 2014 spoilers

She seems to march to the beat of her own drummer.

Jun 19, 2014
beetlebug in Food Media & News

Masterchef U.S. season 2014 spoilers

She does seem to be a competent baker to excellent baker. But, she hasn't won any of the baking competitions and hasn't stood out for any savory dishes. Hence, my guess she'll end up middle of the pack.

There are some very odd donuts in those pictures.

Jun 19, 2014
beetlebug in Food Media & News

Masterchef U.S. season 2014 spoilers

It could be an act but it would be a silly one to pick. Why would one choose to act awkward and nervous on camera?

Regardless, I don't see her lasting, mostly because she works in a bakery and I don't think she's won any of the baking contests yet.

Jun 18, 2014
beetlebug in Food Media & News

Masterchef U.S. season 2014 spoilers

Is the geek girl the one who works in the bakery? The one with pie and bake tattoos? If so, I think in the first episode, she talked about how she was very awkward and bullied as a kid. To me, she seems painfully shy and speaking to the camera (and to the judges) is a major effort for her.

Jun 18, 2014
beetlebug in Food Media & News

Ice Cream Trucks near Waltham or anywhere near Boston/Metro West that carry FrozFruit

Same thought as Prav, but maybe CVS or gas stations may have them as well since those are often where impulse ice cream buys may happen.

Jun 18, 2014
beetlebug in Greater Boston Area

Balconi snack cakes from Italy at Market Basket

For at least the last three years, they've donated these cookie cakes for the pasta party for the Boston Marathon. I really like these cookie cakes and just assumed they were carried at the local markets. These are light and airy and not overly sweet.

Jun 16, 2014
beetlebug in Greater Boston Area

June 2014 COTM - My Paris Kitchen: Desserts (Les desserts), Pantry (Ingrédients de base)

Salted butter caramel mousse (link above somewhere)

This turned out to be a hit with the group. I made the recipe as is (no doubling) and it served 11 comfortably. I also had leftover sesame cashew bars in case the mousse didn't turn out well.

There was only a faint taste of the salted caramel. I'm not sure if it is supposed to be that subtle or bc there was some still at the bottom of the pot. I also think a darker chocolate would be better (I used Lindt discs which I think were 66%) and a tad more salt.

Other then the 8 hour resting time, this was a quick and easy recipe.

Jun 16, 2014
beetlebug in Home Cooking

Guide to the New World Mall Food Court

Tea twitter

We had a quick trip into Flushing yesterday. And, for the first time, we were able to check out the New World food court. We ordered fried noodles from one of the hand pulled noodle stands (coming down the elevator, it's on the left and it's a small store front). Overall, these noodles were delicious but I could have done without filler vegetables of green peppers.

While C was waiting for the noodles, I went to Tea Twitter to pick up some watermelon drinks. As I was waiting for the drinks, I looked at the menu more closely and saw other orders going out. There were some intriguing fried Taiwanese snacks.

When we partially finished our noodles, I ordered three snacks for $10 - dried spicy string beans, fried chicken skin and purple yam.

The string beans were tasty. Flash fried and sprinkled with salt and spicy red pepper. These could used a tad more salt.

Spicy fried chicken skin - good god, why haven't I had this before? Why haven't I seen this on any other menu? Crispy salty spicy. The best part of fried chicken right here.

Purple yam - this was also a revelation. These were tube like with a white bean paste on the inside. Outside, there was a very light breaking that looked like thick spider webs. The breading was completely light and not greasy. My conflict - first bite, yum yum yum, ouch ouch ouch hot hot hot. Totally worth the mouth burn. The whole thing is sweet and crunchy with a but of salt. Totally delicious.

Jun 16, 2014
beetlebug in Outer Boroughs

Please help: range/speed oven/microwave...driving me nuts

FYI, if you have a Framingham library card, you can access the online CR for free through the minuteman library system.

Try this link.

http://www.mln.lib.ma.us/scripts/db_a...

Jun 14, 2014
beetlebug in Cookware

June 2014 COTM - My Paris Kitchen: Desserts (Les desserts), Pantry (Ingrédients de base)

I jus checked on it and it seems like the right consistency. It doesn't move when I shake the bowl. I suspect it needs the full 8 hours in the fridge to get it to this state.

I would try it but it seems wrong to bring a dessert with an obvious bite out of it.

Jun 12, 2014
beetlebug in Home Cooking

June 2014 COTM - My Paris Kitchen: Desserts (Les desserts), Pantry (Ingrédients de base)

It's resting in the fridge now but I don't have high hopes. Despite the longer instructions for this short recipe, I don't think it's well laid out.

To start, melt the sugar and when it gets liquidly, stir until the sugar melts. Add the salted butter and stir until it melts.

Then I ran into some trouble. After the butter is melted (pan is off heat), whisk in the heavy cream. Well, part of my melty goodness became this congealed, hard caramel mess. It was just glopped in places and there was no way that it was going to dissolve. I suspect I poured the cream in faster then my whisking hand. Anyway, I turned the heat on low to try and dissolve the mess and was mostly successful.

Add chocolate until melted and then let the mixture cool. When it's cooled, add the egg yolks and then the whipped egg whites with the salt. Rest in the fridge.

When I poured the mixture in the bowl, I had a couple of tablespoons of caramel goop stuck on the pan.

This was more watery then I anticipated. I suspect it will need the full 8 hours for it to firm up. I did make the recipe as written (v. doubling it). Fingers crossed that it tastes ok since I don't have time to make a back up dessert. Good thing I have leftover cashew sesame bars from a picnic this weekend.

I'll report back to taste and texture after serving it tomorrow night.

Jun 11, 2014
beetlebug in Home Cooking

Nominations Thread: Cookbook of the Month July 2014

Cookbook review from the today's Boston Globe. And, the recipe for the Keralon fried chicken (looks fab).

http://www.bostonglobe.com/lifestyle/...

http://www.bostonglobe.com/lifestyle/...

Jun 11, 2014
beetlebug in Home Cooking
1

June 2014 COTM - My Paris Kitchen: Desserts (Les desserts), Pantry (Ingrédients de base)

I have a salt and sweet tooth. Often combined (hello chocolate covered pretzels). This recipe looks delicious and here's hoping I don't screw up the sugar part.

Jun 09, 2014
beetlebug in Home Cooking

June 2014 COTM - My Paris Kitchen: Desserts (Les desserts), Pantry (Ingrédients de base)

Thanks. I'm planning on making this Wednesday afternoon to be served for Thursday dinner. But, maybe I'll take a little bite Wednesday night.

Jun 09, 2014
beetlebug in Home Cooking