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Voting Thread: Cookbook of the Month October 2014

I don't think all capped votes should count. You were clear in the op and there has been a pointer to that poster about switching it to a heart vote.

1 day ago
beetlebug in Home Cooking

Gene's Chinese Flatbread Cafe has opened in Woburn today!

I've only had this in Xi'an and it was hilarious. We were definitely off the beaten track and were eating at a communal table with local (and soon drunk) workers. Their emphasis was that you had to take your time shredding the bread. A long time. The smaller you shred, the better the dish will be. They kept saying our pieces were too big and to make it smaller. The smallest we could get it was pea size (since the bread was rock hard). Our table mates kept saying too big, too big. No bigger then rice size. And, it took a long time, we were starving and we could smell all the delicious food. But, it was worthwhile.

I haven't tried Gene's version but it's not a dish to be rushed.

Sep 18, 2014
beetlebug in Greater Boston Area

Snappy Patty's West Medford: An early report

That looks delicious. But how did you eat it? Did you slice and fold? Or just fold? Or nibbled off the side of the plate?

Sep 18, 2014
beetlebug in Greater Boston Area

Steam Egg

I think you crack the eggs, add water with the other ingredients and then beat, mix whatever (I'm blanking on the technical term, but I use a fork. Bad bad allergies today). Marinate and then steam. I don't use my wok to steam, I just use a steamer (that silicone thing I use to steam veg).

I should pull my Dunlop books to compare but I'm feeling bit lazy.

Sep 18, 2014
beetlebug in Home Cooking

Steam Egg

I suspect the op may be from a country where you can't drink water from the tap. So, you have to boil the water and then let it cool down to room temperature.

The wok is the pot used to steam the dish in.

A watts fish, I think, is a dish that you can steam the eggs in. Glass or metal, I suspect. Not plastic.

Eta: Fuchsia Dunlop has a few recipes in both LOP and EGOR. Steamed eggs are really delicious and comfort food for me. In one of the books, there is also a version with ground pork that is also quite tasty.

Sep 18, 2014
beetlebug in Home Cooking
1

Help Me Fix This Cookie Recipe, Please

Whoa, that's a lot of butter. 3 sticks for 2 dozen cookies? Those don't even look like big cookies. Although, it's 2+ cups of flour. They sound delicious though.

I think what I would do is to roll the dough into logs and then refrigerate overnight. Then slice and bake them. I suspect your butter was really warm and then worked over with all the separate additions.

Could you taste the rye flavor?

Sep 16, 2014
beetlebug in Home Cooking

Nominations Thread: Cookbook of the Month October 2014

It's funny, organization wise, I think the Dunlop books worked much better then the Young books. Both (and the Viet and Melissa Clark doubles) were two books in the month.

But, the reason why the Dunlops worked better is thread organization. Instead of one book per thread it was a Dunlop meat thread, veg thread, etc. There was a lot of compare and contrast of dishes and people posted variations as well. The Young threads are so long now that I won't even open them. It takes too long to load and CH has been so buggy, I hate when it crashes my iPad.

Of course, the Dunlop threads are also borderline too long but I don't think the respective categories have hit 400 yet. I *think* the Young Stir Fry thread is well over 500.

ETA: it also seems to me, smaller choices per month make for more successful COTMs. In the past, when it's been too broad, there has been little participation (Julia Child, Casas are the ones that immediately pop into my head.)

Sep 15, 2014
beetlebug in Home Cooking

WOK SIZE - does it really matter?

I've found that the size does matter. With my old 12 inch wok, I couldn't have more then 3/4 lb of protein. If I went over that amount, the meats would steam instead of be wokked. A 14 inch is perfect for the two of us. I usually buy 1 lb of meat with no problems. I probably could go up to 1 1/4 lbs but I never have that much meat for one dish.

Maybe you need a 14 inch with the little round handles instead? I don't think there will be much difference with handle length between the 10 and 14 inch wok.

Sep 11, 2014
beetlebug in Cookware

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

I love the idea of having a work of fiction to accompany cotm. Although, I've been so bad with cotm, I'd get sidetracked with the fiction cotm instead.

Sep 10, 2014
beetlebug in Home Cooking
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What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Good to know. I have it on my big tbr pile. I'll move it up the queue.

Nominations Thread: Cookbook of the Month October 2014

It was part of the Julia Child month in October 2007.

http://chowhound.chow.com/topics/446374

Sep 10, 2014
beetlebug in Home Cooking

Brazilian Sandwich at Friend's Pizzeria, Somerville

FYI, Characero sandwiches are chilean. Often times, C will bring these home for dinner and we'll heat them in the oven. I always ask for extra string beans in them. And, in the summer, hold the tomatoes and I'll slice up my own for the sandwich.

Sep 10, 2014
beetlebug in Greater Boston Area

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

Plenty More …. so pretty.

Actually, up until today, I was convinced the title was Plenty Too.

Sep 08, 2014
beetlebug in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

So with you on the tongue aversion. I've tried eating it as well and it freaks me out as I'm chewing. Then, I end up biting my own, you guessed it, tongue.

ISO the best noodle for lo mein

I like the brand called "Twin Marqui." It's from Brooklyn and it's in the fresh noodle section of HK Market or CMart. I'm assuming it would be in the same place as Sun Sun. It's in a clear package and the label is a white background with red and green. I think the best for fried lo mein is the already cooked yellow noodles. I like the thicker ones that, I think, are the Shanghai noodles. Anyway, these noodles come in different sizes, both white and yellow, with one cooked option.

Aug 28, 2014
beetlebug in Greater Boston Area

ISO the best noodle for lo mein

I'm Chinese and I'm not smiling now. That's not because it's part of the Chinese package but it's because of your statement.

Announcement Thread: September 2014 COTM "Avec Eric"

I liked it when the start of the month links were incorporated with the announcement threads. This way, the build up excitement stays in one place and more importantly, when people post links to the on line recipes, they are found in one place. At least one coordinator just added an addendum to the bottom of the announcement to show the live links to the new COTM.

I wish I could give more details but it's been so long since I've cooked from one of the newer COTM books. Although, I have been checking the books out from the library. Just not opening the books or keeping up with the threads.

Thanks to all past, current and future coordinators.

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

I posted reports from Cambodia back in 2009. I know some of the restaurants are still there (for Siem Reap and Phnom Penh

http://chowhound.chow.com/topics/7696...

http://chowhound.chow.com/topics/623024

I love Thailand, esp the northern regions (Chiang Mai). We biked from Chiang Mai to Chiang Rai the landscape and food was breathtaking.

BTW, we ate fried crickets in Cambodia. I loved them. There were deep fried with soy sauce. They were crunchy and salty, kind of like popcorn. The bike guide (we biked a good part from Siem Reap to Phnom Penh to Sihanoukville) offered some to us thinking we wouldn't like them. He was really surprised that we just chowed down on them. I couldn't eat the tarantulas though. They were still fuzzy and looked like mini acromantulas.

It's been way too many years since Vietnam but I loved Hanoi. Esp Franny's ice cream on the lake.

Aug 22, 2014
beetlebug in Home Cooking
1

Read threads vs. unread threads

I thought about weighing in (again), but what's the point? I, and other hounds have made the point, numerous times and on numerous threads. The powers that be aren't going to make the change. The thing that really bothers me about it is that there were no complaints about the last color scheme whereas there are numerous complaints, especially about visibility, about this one. It would bring back a modicum of good will and really, costs Chow absolutely nothing.

Aug 20, 2014
beetlebug in Site Talk
2

Read threads vs. unread threads

What Allstonian said. I think the read threads are a hair darker since the change has happened but it's still extremely difficult to discern the difference on a desktop.

Is there a reason why the powers that be choose to not use the color gradations before this latest update? That was so much easier to differentiate between the read and unread threads. Some clarification would be helpful and appreciated.

Aug 18, 2014
beetlebug in Site Talk

New Stove advice needed...

I bought a new GE Cafe gas range (started using it in January, 2014) and I love it so far. I didn't buy the double oven because I couldn't get my mind to wrap around two smaller ovens v. one bigger oven. I did get one with the warming oven underneath the big oven. The sales woman did state that a large turkey would fit into one of those double ranges.

I love the burners. The lower right burner is the one I use the most. It's strong and has a double ring so that it can also do a precise simmer. I stir fry a lot and this has been wonderful. There is also another simmer burner (back right), and a super burner (bottom left) and I've never used the burner on the back left but it falls somewhere in between. I *think* the lower right one (my favorite) is 22K BTU.

The oven is fine as well. It really doesn't leak a lot of heat which is nice. It does seem to run cooler then I am use to. So, when I bake, I use the longer of the two baking times in the recipe.

JoanN also has the same range. I think we bought it around the same time. She has had issues with the broiler. I'm not a big broiler user so I can't comment.

I think flour girl also has the same range and my memory is that she raves about it. I also suspect she bakes a lot, given her handle.

Anyway, I am pleased with my purchase and have no regrets. Well, I do wonder if I should have bought the double oven or gone with a regular drawer underneath since I've never used the warming drawer. But, maybe when winter rolls around again, I'll play with that drawer oven.

Aug 16, 2014
beetlebug in Cookware
1

I need help!!

I think your menu sounds great for a pool party. I would do the additions only because it's easy to eat a lot of skewers. Plus, all that will be good as leftovers as well. But, maybe not the cheese only because it may get warm in the sun. Maybe add some hummus or baba ganoush to go with the pita? Personally, I love salty junk food at the pool, chips and salsa, potato chips, pretzels. Something to munch and crunch on.

Have fun!

Aug 09, 2014
beetlebug in Home Cooking

April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2

Roasted eggplant with basil green goddess dressing , page 72

I made this last night and it was a hit. Super easy as well.

Note: it makes a lot of dressing, I probably didn't use even half of it. But, on the plus side, I used it as a dip for carrots and pita chips.

Aug 05, 2014
beetlebug in Home Cooking

MasterChef 8/4/14-Spoilers

I thought this comment that Joe made to Victoria was incredibly insulting.

Aug 05, 2014
beetlebug in Food Media & News

January 2013 COTM: JERUSALEM -- Vegetables; Beans & Grains; Soups

Brilliant. I missed the pita chip part but I am now making a note in my book. Thanks!

Jul 31, 2014
beetlebug in Home Cooking

January 2013 COTM: JERUSALEM -- Vegetables; Beans & Grains; Soups

Na'ama's Fattoush pg 29

I made this recently and liked it a lot. I used the buttermilk version (v. yogurt and milk) and stale pita. My pita did get soggy though so I will probably toast it next time. I used a hodge podge of CSA vegetables instead of the vegs listed in the recipe.

The big winner was the topping. I made the lamb portion of the lamb and hummus recipe. After I tossed the salad, I added the lamb to each salad to have a one bowl meal. The combo was fantastic and I'll repeat it before the end of the summer.

Jul 31, 2014
beetlebug in Home Cooking

August 2014 Openings and Closings

This doesn't appeal to me either. This seems to be really popular at the food court in flushing, ny (the shiny fancy one), but it's too easy to overwhelm the bowl with too many ingredients and flavors. But there are so many more options at that food court v. The fewer options in Allston.

I'm very sad about One of the Kind. I loved those lamb skewers. It does seem to be a cursed spot.

Jul 31, 2014
beetlebug in Greater Boston Area

An Open Letter to Chowhound re: the new format

My gripe with the color changes isn't about red to blue (although I did prefer the red) or the addition of the blue touches but about the shading of the gray on whichever board I am reading. The shade of grey for read threads is so faint that it is difficult to discern the read from the unread. The powers that be can easily darken the read threads by two grades or so. It's easier to discern the difference on the iPad but for a day, that wasn't usable either (an ad was making Safari switch over to the app store).

I didn't use recommend and I probably won't use the heart. I suspect much of the gripes with the heart isn't only about the heart but that the testers diligently tested the new site and the powers to be didn't listen to any of the advice given. The heart seems to be more of a symbol of the underlying problem.

I don't think I am unreasonable with my gripe, but maybe I am. I haven't had a snack or dinner yet.

Jul 30, 2014
beetlebug in Site Talk

Ongoing Feedback for New Conversation Types

I miss the red as well. But when that was first rolled out, there was a huge uproar about the color scheme. I think it's because it was so bright that it was almost blinding. They fixed the shades and we all liked it. Then after a few years, they futzed with the color again. Sigh.

The red made the site different then other ones. Not sure why it changed other then for changes sake.

Jul 30, 2014
beetlebug in Site Talk

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.

Jul 29, 2014
beetlebug in Site Talk
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