tatamagouche's Profile
Help Log On With Old Password . Need Links
Luckily, I just had to log in and remembered it. :)
The Leftovers That Didn't Make It
Fascinating. I've been to Puglia but never Bari per se.
Creaky chicken?
Ordered a dish (not very good) by this (very good) name from a Chinese joint last night; not finding much about it on Google. Anyone know of it, where it got its name?
Help Log On With Old Password . Need Links
I have to say that after 11 years on Chowhound, through all the changes, the discovery that I had to change my password was almost the last straw. I almost didn't do it. I did, but it's maddening not least because it's just another unnecessary hoop to jump through. When I forget the new one, as I invariably will, I might be done once and for all.
The Leftovers That Didn't Make It
Pizza with whelks, sardines, and oysters? I've heard of lobster, smoked salmon, and mussels on pies, but never those. Is this homemade pizza or a Floridian specialty?
No Love for Island Cuisine?
I'm with you—while I'm sure global demographics plays a role in this, i.e. who emigrates where and in what concentrations, proportionally speaking Japanese food (not just sushi), Greek, and Caribbean food are plenty well known. Australian cuisine is on the rise. Southeast Asian cuisines such as Indonesian are too. Cypriot and Malta have smaller populations than many US cities—I'm not sure why we'd expect their cuisines to be as well known as Mexico's or France's.
matanza (pig roast in backyard pit)
Anyone ever done one? I see some pig roast threads but they seem to involve grills.
My SO wants to attempt it and is looking for advice.
Dogs in Restaurants
Yes, this topic's been visited before, and I remain firmly in your camp. Central to the joy of eating out is trading all the creature comforts (no pun intended) of home for a different set of norms and expectations.
Dogs in Restaurants
I don't know about the Plaza, but there's a long-standing tradition, I guess, for the winning dog to eat at Sardi's. http://www.nbcnewyork.com/news/local/Westminster-Dog-Show-Pekingese-Sardi-Malachy-Winner-Dinner-Ritual-139433603.html
The Leftovers That Didn't Make It
Well, I guess, at what point do they stop becoming a second (or third) helping and start becoming leftovers? Two hours after they're first served? Three? The next day?
Deep philosophical question!
Personally, I've said this before, but there are very few dishes in the whole world I don't *prefer* as leftovers. As far as I'm concerned Thanksgiving dinner (which we usually serve around 2) might as well be set on the table for appearances' sake, then dismantled, packed up, chilled, and finally eaten around 8 or 9 pm.
Need idea for hors d'oeuvres
You'll have better luck on the Home Cooking board, probably...
A question about Banana Split Sundaes ... or really a question about the banana in sundaes
I agree, it's actually the tartness and firmness of a banana relative to ice cream that's key.
Denver Pizza
I actually do think whole-wheat crusts with honey is an awesome idea...I've got no purist streak when it comes to pizza. As long the ingredients are quality and the execution is solid, I'm all for crazy concoctions. It's just that when it comes to pizza (and sushi), there's usually a correlation between supposed inventiveness and poor follow-through.
Your favorite pan-fried Asian noodle dish?
Nice!
They do some things really well, and others...not.
Your favorite pan-fried Asian noodle dish?
Well, it looked most like this one, without the chilies or veggies.
http://food.tank.tw/article/廚房大師/螞蟻上樹食譜.htm
Your favorite pan-fried Asian noodle dish?
Since moving to Denver my tolerance has shot up much higher (I can eat phall now, for instance), though I don't consider myself a hot head per se; having never had ants on a tree before, I wasn't sure whether it was supposed to be spicy or gravied/savory or what...
The restaurant that I got it from (delivery) specializes in Dongbei but does do some Sichuan. I like this place a lot generally but this didn't taste like anything, just pan-fried noodles and ground pork, I think (but supposed to be beef?)—no sauce, no onions, no nothing else. I ended up mixing it with guacamole and that was good. Gross, but good.
So what's the ideal version like?
Your favorite pan-fried Asian noodle dish?
I adore most...the other day though I had Ants on a Tree and it was so bland. Is it always?
You CAN teach an old dog new tricks...
Yes, the SO feels the same about bourbon—but that element of sweetness is I think why I can stand it. I have had single malts that I could at least take a sip or two of, but they weren't Islays.
As for things I'm still hoping to develop a taste for, besides natto: tripe, jellyfish (both of which I'll eat but don't "get"), quality muenster...and that's about it? I always liked all veggies and fruits, so they're not an issue.
foods you eat to get full without consuming too many calories?
Will Chow never get a Like button?
foods you eat to get full without consuming too many calories?
You know, I've never had oyster ceviche...that actually sounds really good *right now.*
You CAN teach an old dog new tricks...
I was told that Campari was a three-strikes thing: first two times you recoil, by the third you're beginning to appreciate it. That was sure true for me, power of suggestion or not.
I've yet to come around to Scotch. Bourbon I rather like, but my SO is an Islay guy—the super-peaty stuff—and agreed with linguafood that the smell still turns my stomach.
I'm sure I'll get there though. No liquor will get the better of me (except light indsutrial beer and crappy schnapps).
foods you eat to get full without consuming too many calories?
Ceviche with scallops/shrimp is a good call.
You CAN teach an old dog new tricks...
I've been chided in some old threads for saying that I try things over & over again; people will say, "Why *force* yourself to like what you don't like?" There's never been much that I didn't l like, even as a child, and my answer to them is: because I don't like not liking things. I like learning, I like exploring, I like a challenge. People change; why shouldn't their tastebuds? And why isn't food like anything else? Okay, you hated Moby Dick as a teen; try it again, because it's brilliant. You think yoga's boring; go to the class of a different teacher and see if you feel otherwise. (Well, I loved Melville from the get-go but the latter example applies to me.)
So no, you're not alone at all. I'm 41 and finally my body accepts chicken livers, at least in certain forms. :) Ditto tongue. I just made a lunch date with a friend who loves natto, which I despise, but which I'm determined to give a third shot.
foods you eat to get full without consuming too many calories?
If only I could rely on peanut butter. It's a trigger food for me—1 T. leads to 16 T.
foods you eat to get full without consuming too many calories?
Baked spaghetti squash another solid bet in my book, yes. I prefer kabocha, but that's a lot higher in calories.
foods you eat to get full without consuming too many calories?
For me a boatload of steamed vegetables does the fullness trick better than salads, even with protein.
Oh, and baked eggplant. I just toss slices in a tiny bit of oil, S&P, and a little soy sauce, then bake it on a cookie sheet. Probably not for everyone but I love it.
Casserole: the Good, the Bad and the Ugly...
Well, no, not "anything done in an oven." If you roast a chicken, that's a roast chicken, not a casserole. I don't know that the American definition is so distinctive from yours (though I don't see why they have to have meat). I don't think of mac-and-cheese as a casserole either: I think of it as mac-and-cheese. Though there are baked pasta dishes I'd consider casseroles.
I do adore one-pot dishes of all kinds, be they baked or stovetop. They're so versatile—the easiest thing to make up, along I suppose with stirfries.
