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Blueicus's Recent Activity

Chowhound Post

For those that freak out over HFCS ... don't read this.

Which is amusing because people (especially on this board) keep complaining about how serving size suggestions on nutritional labels are understated and that nobody eats that few chips/cookies/bottles of juice/random snack product.

Chowhound Post

March 15 Toronto Star update on Food Cart Program

The city for some reason is probably afraid that they think pictures on carts will make them look tacky or something... but I think they forget that it's a street food cart, not a fine dining restaurant.

Chowhound Post

good eats in waterloo?

I finally went to Uptown 21, and I have to admit that I was quite pleasantly surprised. Good food, the foie "croquettes" are surprisingly addictive and the first place I actually liked their sauerkraut

Chowhound Post

Waiter Special's Spiels in Toronto - Love them or lump them?

Another thing that came to mind, the chefs/cooks that usually come up with these specials do it with extremely short notice, there just isn't time sometimes to have people go write things on chalkboard or to have it printed out (besides, the restaurant has neither chalkboards or inserts to put little sheets of paper in anyways)

Chowhound Post

What do you think of this "forkage fee"? [Moved from Manhattan]

She is not a pastry chef. Please don't call her one

Chowhound Post

Spain had a HUGE impact on its colonies' cuisine. Why didn't France?

Dogs, llamas, and guinea pigs are nothing compared to the vast variety of old world domesticated animals that were useful as food sources and beasts of burden.

Chowhound Post

Spain had a HUGE impact on its colonies' cuisine. Why didn't France?

Well, one can't really blame the Spanish for bringing all those old world diseases that plagued those populations, not like they had immunization shots to give to the natives (assuming they would've given it to them)... besides, lots of colonizing cultures used killing and violence to achieve their goals.

Chowhound Post

What do you think of this "forkage fee"? [Moved from Manhattan]

Perhaps if she were Pierre Herme, maybe... but I would never saunter into another person's restaurant and push upon them food I made at my place. It is strange and almost insulting.

Chowhound Post

What do you think of this "forkage fee"? [Moved from Manhattan]

Believe it or not, there are people in the industry who wouldn't be entirely thrilled to be offered a slice of Ms. Berenbaum's cake (take that phrase as you will).

Chowhound Post

Food processor than can handle ice, hard cheeses, lobster shells?

Actually, I sort of tuned out the food processor part of the post and focused on ice and lobster shells... in which case I suggest a robocoupe... similarly expensive but with a great warrantee. Of course a kitchenaid's pretty decent for the home cook, I think the blade design helps too.

Chowhound Post

Asking guests to leave, for incoming reservations

That is the ideal thing to say to the guest, but not all restaurants (especially a small one) have a lounge or a bar area with comfortable seating for many

Chowhound Post

Food processor than can handle ice, hard cheeses, lobster shells?

The Vitaprep. You're going to pay up your nose for it, but it's worth it.

Chowhound Post

New ICA: Symon vs. Spike Mendelsohn

this seems to be the season of "special guests"? I assume it's to boost some of their winning percentages.

Chowhound Post

giving a recipe and recipient can't make it right

Most Canadians don't call fries chips... we call them fries

Chowhound Post

do you eat American style or European style?

Or whose lap?

Chowhound Post

Could you give me a list of dishes that are considered Chinese-American food?

I've seen cashews used in stir fries at home and at Cantonese restaurants.

Chowhound Post

Chinese New Year's Dinner Party Etiquette

That's certainly true, China is large and diverse and it would be wrong to try and codify "Chinese Custom" anymore than one would codify "Indian Custom" or European Custom. My Hong Kong family (and all their friends) don't wear shoes in the house, and we take them off in a contained area outside the main door. That appears to be a common custom in that area.

Chowhound Post

Chinese New Year's Dinner Party Etiquette

It's not a general Chinese custom to sit on the floor (or even cushions on the floor) while eating... at least in the cities

Chowhound Post

Going to AGO...should I stop at Frank, or go somewhere else?

Oh boy, that lobster salad... apparently the description of the salad didn't include the various mixed greens that comprised of 2/3rds of the salad, in addition to the ingredients listed above. That was sort of disappointing for 24 dollars.

Chowhound Post

FDA to increase "serving sizes"? (NYT, 2/5/10)

The serving size already has enough information regarding its size relative to a container (in most cases

Chowhound Post

Italian Menus in the U.S. - Why Not Just Use English?

I have to agree, Chinese names are no less specific (think Buddha Jumps over the wall, or Ma Po Do Fu, or even Baked Portuguese Chicken Rice) than an Italian counterpart (such as Spaghetti alla Puttanesca), though each household/restaurant or region may make it slightly differently... that's pretty much expected though.

Chowhound Post

Do you tip a chef for preparing a special not from that day?

Bear in mind these are personal opinions, so mine may differ... I don't drink that much so alcohol is an oddgift for me,but most will happily accept it (not that I won't). However, a food gift is sort of unusual, partly because you need to find some place to put it, and finding time to eat it is generally difficult.

Chowhound Post

Do you tip a chef for preparing a special not from that day?

Personally I wouldn't mind getting a money tip, I've gotten them before... if I want alcohol I'll get it on my own time (unless it's a good vintage). On the other hand, there is no requirement to give these tips for fulfilling interesting and special requests, giving anything at all is an appreciated bonus... but I certainly wouldn't reject money

Chowhound Post

"One Hundred Things Restaurant Staffers Should Never Do (Part 2)"

Then perhaps you may simply change your perception of the comment based on the circumstances. It's not like they called you a name or something

Chowhound Post

Iron chef - Flay vs. Smith

It's not too hard to create an on screen television persona that is quite different from who the person actually is...

Chowhound Post

"One Hundred Things Restaurant Staffers Should Never Do (Part 2)"

I can't wait to see these sorts of comments posted: "The server was very helpful, but I knew it was because he wanted a bigger tip... When I realized that I was very insulted and left a penny on the bill"

Chowhound Post

What's wrong with LOWER grade meat?

The cuts of meat used to make London Broil are generally pretty tough cuts of meat, unless you slice them properly. By slicing them thinly and perpendicular to the grain you're making it easier to eat.

As to why ground meat cooked to a similar doneness would be drier than whole meat, I would say that by grinding it up you're allowing more areas where water can escape during cooking.

Chowhound Post

Iron chef - Flay vs. Smith

Perhaps they edited out the good comments from Flay's dish and put a lot of nit picks in it to make it seem closer than it would be.

Chowhound Post

What's wrong with LOWER grade meat?

There are plenty of cuts of primal meat that are still tough as nails when cooked to medium rare, if the quality of the meat is not great then you can have tough meat even if it still retains juice.

Chowhound Post

"Thank you, chef"

I always feel somewhat embarrassed when customers do that... people who do that generally take the whole chef thing too far and have twisted notions of the profession. On the other hand, I guess it's better than being treated as second class citizens.

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