MplsM ary's Profile

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Metlted Cheese - Flavor?

I agree with everything except the gratin bit. Yes, a gratin should be breadcrumbs... but there's something magical about a broiled, toasty cheese layer on top of just about anything. It may lose the original flavor, but the transformation is what makes pizza, pizza and also what makes kids want to eat their broccoli or cauliflower (even old kids).

about 13 hours ago
MplsM ary in Cheese

Trader Joe's YAY/MEY/NAY - September 2014

about 24 hours ago
MplsM ary in Chains

Moving a fridge full of food... HELP?!

My understanding is one needs to wait 2 - 24 hours after a refrigerator has been placed on its side. The perceived or real need for the wait time may happen if delivery is from a warehouse or it's delivered by a 2nd or 3rd party with no knowledge of how the refrigerator was stored or shipped.

1 day ago
MplsM ary in General Topics

V & V: What's for Dinner? Hot In Here Edition

The sauce is TJ's Beef-less ground beef, onion, garlic, Pomi strained tomatoes, small tin tomato paste, 3-4 smallish shredded zucchini (added near the end of the simmer time so they don't dissolve) and various herbs and spices... went a little nuts with the fennel seed this time. It has plenty of body, but zucchini on top of zucchini was a little much, even for a squash lover. It was really tasty over the cabbage.

Lentils is a great idea. Next time. I even like this stuff over broccoli!

Made chili today and sorry to say it kinda sucked. My fault... I added something that I should never have added. I bought a garlicky green hot sauce at the farmers market. It tastes wonderful, and it seems like it would be a good fit, right? It's all I can taste (though I only added a couple spoonfuls to a large pot of the stuff), and it threw the whole batch off. I will let it sit overnight and taste it again tomorrow. Not very hopeful though I know alchemy often happens with soups, stews and chilies when left overnight. We'll see.

Sep 13, 2014
MplsM ary in Vegetarian & Vegan

Trader Joe's Yea/Nay thread - 1st quarter 2011 [old]

Old thread. See current one: http://chowhound.chow.com/topics/987630

Sep 13, 2014
MplsM ary in Chains

Corner Table 2.0

I will, thanks.

Corner Table 2.0

Wow. So happy you reported back. I am SO excited they have a vegetarian tasting menu. Corner Table is at the top of my to try list. http://www.cornertablerestaurant.com/

Trader Joe's YAY/MEY/NAY - September 2014

Another thing about the Peanutters - I think they'd make a really good cookie crust without having to add much butter. 'Twould make a really good crust for this Black-bottom peanut butter mousse pie. http://www.epicurious.com/recipes/foo...

Sep 13, 2014
MplsM ary in Chains

The Awful Reign of the Red Delicious

And the tart, crisp and juicy Haralson. The best cooking apple, to me. I have come around to liking the Honeycrisp as an eating apple, though I always find the store prices shocking.

Sep 13, 2014
MplsM ary in Food Media & News

Trader Joe's YAY/MEY/NAY - September 2014

I have to avoid the Peanutters. It's a huge tub that disappears shockingly fast.

Sep 13, 2014
MplsM ary in Chains
1

Chow Recipes

Thanks. The great thing about having recipes from Chowhounds is that it lends credence to the phrase "...web's food experts."

Sep 12, 2014
MplsM ary in Site Talk
2

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

10 to 12 hours of not only working but never being able to catch up with prep and cleaning is really stressful. As a manager with no control over staffing levels, that's another couple layers of stress: letting down your people and corporate. It's no wonder it came to a tipping point.

Sep 12, 2014
MplsM ary in Food Media & News
1

V & V: What's for Dinner? Hot In Here Edition

I've discovered I really like shredded zucchini IN my garlicky red sauce. That's great (grate?) and all, but even when I dug out my Mouli mandoline to serve the sauce on lovely sauteed zucchini disks, it was beautiful but somehow unsatisfying. Tonight I'm doing sauteed shredded cabbage as a base for my sauce. With a salad.

The weather has cooled here in Minnesota. Time to start thinking about actual cooking. Soups! Beans! Using my oven! Exciting.

Jerry's Rainbow

Jerry's is selling the two Rainbows they bought, including East Lake: http://www.twincities.com/business/ci...

Aggressive housekeeping

It was moved back. Thanks flaggers and mods.

Sep 11, 2014
MplsM ary in Site Talk

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

Chipotle is corporate owned, not a franchise operation. Staffing levels are decided by the district manager, who it seems thought running the store with half the number of workers was a good way to run things. No wonder the store managers quit.

Aggressive housekeeping

No kidding. The Chipotle worker walkout story is trending on Google News, Facebook and Twitter, but it got moved to Chains from Food Media and News.

Sep 10, 2014
MplsM ary in Site Talk

Chipotle Workers Quit, Shut Down Store, Because That Job Sucks

Gawker didn't tell us anything about the story. Only that it was a story.

From State College, PA - Home of Penn State University: http://www.statecollege.com/news/loca...

The Awful Reign of the Red Delicious

Really interesting to learn the history. Red Delicious apples are the airbrushed models of the apple world: they look pretty but that's about it for usefulness.

When Cooking Live was first airing, Sara Moulton was making an apple tart and said you could use any apples, except Red Delicious, which don't taste like anything and don't stand up to baking. My girl-crush on Sara started that moment.

Soy Curls

The leftovers were even better. This leads me to believe that it is important to not only fry these THOROUGHLY (much browning needs to occur), but that once fried they need to be enrobed and simmered in a sauce, or at least allowed to soak in a sauce for a fairly long time.

One more thing: I squoze the liquid out of them, also very thoroughly.

I'm still on the fence regarding Soy Curls but I'm going to keep experimenting.

Sep 10, 2014
MplsM ary in Vegetarian & Vegan

French Kids Don't Get Fat: Why?

I also think French kids are allowed to play outside. We no longer have free range kids in the US, we raise snacking couch potatoes.

Sep 09, 2014
MplsM ary in France
2

What "typical American Foods" would you serve to foreigners?

As a junk food junky I'd take them to the Target snack, drink and candy isles and let them loose to buy and try whatever they want.

In the coming weeks it's time for booya (a stew that feeds hundreds and can take up to two days to prepare). It's a little weird, but very Upper Midwest USA.

Real (not cultivated) wild rice, wild blueberry anything, but pie is best, and chockecherry jelly.

And of course, we'd have to serve them hotdish at some point. If they were still not sated with Minnesota-ness, we could offend them with Ole and Lena jokes.

Sep 09, 2014
MplsM ary in General Topics

What "typical American Foods" would you serve to foreigners?

Next year... Worldwide Chowdown at the Fair! All Chowhounds welcome! Golly that would be fun.

Sep 09, 2014
MplsM ary in General Topics

All the Comments on Every Recipe Blog

This is pretty specific but any recipe designated as "low" insert ingredient here, i.e. sugar, carb, salt, fat ALWAYS has a long comment about a health problem where they are seeking advice from strangers - in the comments section of a recipe. I came across another one this morning. It's ubiquitous but it always blows my mind.

Sep 09, 2014
MplsM ary in Food Media & News

Best bottled BBQ sauce? (without Liquid Smoke - ick)

Thanks. I know liquid smoke is in fact just "liquid" smoke and is natural but it tastes super artificial to me, too. This from a woman who drinks TaB for its chemically tang.

I make my own and caramelize the heck out it by baking it to get more depth of flavor, so though I may try a couple bottles listed here, I'm probably stuck making my own.

Sep 09, 2014
MplsM ary in General Topics

I'll miss you Joan

Like that great line from Steel Magnolias,
Clairee Belcher: Well, you know what they say: if you don't have anything nice to say about anybody, come sit by me!

Best bottled BBQ sauce? (without Liquid Smoke - ick)

I realize I am resurrecting an old thread but I have to ask Anne - did you try any of these? As a fellow Minneapolitan I've looked and looked for BBQ sauce without liquid smoke, and have come up dry. I make my own but am ready to buy a bottle of something, since it's probably cheaper and certainly less time consuming than making my own.

Sep 08, 2014
MplsM ary in General Topics

New on Cooking Channel: Luke Nguyen and Rachel Khoo

I really like both those shows. Luke Nguyen is sweet and dare I say brave to walk into these kitchens, learn how things are done and then spin that knowledge into a completely different Vietnamese-Australian-French dish and share the results with his hosts.

Hover over avatars - no longer enlarges

Are we there yet? Sorry to be a pest but I miss the larger avatars and would like to switch back to my old Spoonbridge and Cherry image. But, if you can't see what it is...

Sep 07, 2014
MplsM ary in Site Talk
1

Two New Boards: Vegetarian & Vegan and Special Diets

I like the safe haven of the V&V board. I also like that the Medical Opinions board is segregated so much of the anti-doctor, anti-pharma rhetoric is obscured.

Also, you forgot to include Kosher threads on Home cooking in your tirade.

Edited to add there are times when I want a larger audience for my vegetarian cooking questions, so I may post to V&V as well as Home Cooking.

Sep 06, 2014
MplsM ary in Site Talk
1