jmckee's Profile
Food Network Star
Ah. I get it. So I am correct in my original surmise that huiray's post prompting my question was a generalization that Food Network caters to a "lower" demographic than Chowhound. Seems a needless generalization.
Food Network Star, Week 2 (SPOILER)
An observation: If Josh is a Rock Star, as tongue-tied and inept a presenter as he is, it might explain why I prefer jazz and opera to rock. :-)
Justin Wilson and other lost cooking show classics...
My favorite Jaffrey / Child moment was when Madhur made her spice mixture, and Julia wanted to taste it. Ms. Jaffrey said, "OH no no no...it is MUCH to hot to taste on its own!"
Turkey Burger seasonings and moisteners
I have a recipe somewhere at home that blends a little ricotta cheese into the burger patties. I like it. A lot!
When they get your takeout order wrong yet again...
OK. I looked it up (they don't have it where I live). And I still don't get how that's germaine as a reply to mucho gordo's comment about erroneous takeout orders being a result of "they don't speaka de English". Which sounds vaguely xenophobic to me anyway.
When they get your takeout order wrong yet again...
I am not sure I get your answer. Maybe because I dont know Foodler?
Noodles & Company
I have eaten at two different locations of this chain -- one in Wisconsin where I was travelling on business and one here in the Cincinnati area with my wife. I was favorably impressed. (http://www.noodles.com is the website.)
The concept is simple. Choose noodles, soup, or salad, either American, Asian, or Mediterranean. Add Meat or Tofu if you wish. Add soup or salad if you siwh. The food is made to order when you come to the counter. You go to your table with your beverage -- including wine or beer, should you choose -- and your food is brought to you. They clear the tables too. No tipping. Several dishes are available meatless, but you have the option of adding meat.
I had the Indonesian Peanut Saute (in WI) and the Japanese Pan Noodles with marinated steak (near home). My wife had the steak stroganoff. The dishes were well balanced; nothing overdone, nothing underdone. Expertly seasoned. Reasonably priced. And quite delicious.
We have put this on our "go to" list when out running errands or shopping. We'll be back.
When they get your takeout order wrong yet again...
I had this occur once with an outstanding Mexican restaurant in my neck of the woods. I picked up our order, and when I got it home I discovered that they didn't get a single item right.
It was a delightful opportunity to sample menu items we'd never tried, and as a result of us accepting -- and not causing a scene -- we discovered some new favorites.
Easy, savory, transportable pot luck breakfast dish
Here's the deal:
I am a member of the local Opera Guild. The day the cast / director / conductor are all present, we carry in breakfast for them to kick their rehearsal schedule off deliciously.
I have made things such as quiche and my buttermilk scones in the past, but I'd like to shake it up a bit (I saw a recipe I can't find now for individual fritattas made in a muffin tin and another for Canadian bacon cups filled with goodies).
Here are the parameters:
-Easily whipped up the night before or in the morning in no more than an hour and a half.
-Easily transported in the car. (Meaning cooled enough to Take With in the above time).
-Totable. I may have to park as much as a city block away and carry the item to the opera company offices then take the elevator upstairs.
-If it's something to be served warm, ideally it should be microwavable if needed.
Any ideas?
Big Green Egg alternatives?
I had a gas gril. No desire to have one again. My basic Weber charcoal grill I bought in 1986 lasted for 14 years. Nothing I've had since even touches it. My CharBroil gas grill remains one of the dumbest purchases I ever made.
$600 to $800 is, in my opinion, NEVER a "reasonable" price for a grill.
Big Green Egg alternatives?
We're having an Eggfest locally, and I just checked -- the price for a medium or large demo is between $600 and $800! For a GRILL? Nah. I'll just get another Weber.
Cincinnati Dining Dilemna
I like Brown Dog's sibling Green Dog, on Columbua Parkway. Nice stuff.
What Lidia Bastianich cookbook should I buy?
Why not? I have one of hers -- her first -- and have looked through the others courtesy of the friendly public library. She is a knowledgeable and capable chef whose food looks outstanding and I can tell you the recipes WORK.
Cincinnati Dining Dilemna
Virgil's Cafe in Bellevue, KY, just across the river. http://www.virgilscafe.com/ A terrific local place. We've enjoyed a nice lunch there, including an andouille po-boy with their on-site made and smoked andouille and a Buffalo chicken sandwich that my wife called the best sandwich she'd ever had. Then we had an elegant dinner for my wife's birthday, including shrimp and grits, chicken etouffee and their take on a hot brown. Wine and beer list is outstanding, and the bartender makes the best cocktails around. It's a short drive from downtown -- maybe ten minutes tops. And the main drag in Bellevue has some outstanding shops.
Nine Cuisines, One Dish Each
1. Italian: Risotto ai funghi
2. Indian: Taag Paneer
3. Mexican: Chicken Mole
4. Chinese: Hot and Sour Soup
5. Thai: Pad thai
6. French: French onion soup
7. American: Southern fried chicken
8. Middle Eastern: Hummous
9. Eastern European/Russian: Borscht. ANY borscht.
Cincinnati chili has no kidney beans?
It's his shtick, but he has a history of substance problems.
Cincinnati chili has no kidney beans?
And for goodness sake -- "precolumbian origin"? This isn't anthropology. As with many "food of the peoples" (a term I have been waiting years to use), chili wasn't invented, it developed. You can't say with certainty when it became chili. You can't say what's "authentic". You can't say who developed it. There are versions of chili made in most of the states, and they're not lock-step homogeneous.
Nobody I know -- other than people I've come to lump together as "Texas Chili Purists" -- thinks my city's dish is an abhorrent stepchild. And nobody wants to "sweep the greek origin ... under the rug." What doesnt' make much sense to ME is the continuous, insistent, and frankly tiresome assault by these purists on my city's dish -- a dish which neither Calvin Trillin nor Jane and Michael Stern (to name a couple of experts on regional food) saw the need to assail with the whine of "It's NOT chili."
Cincinnati chili has no kidney beans?
I am saying no such thing. What I am reacting to is the lifelong insistent cry of "It's NOT chili." There is no definitive chili. If it's a stew of meat that includes, among other things, chili powder, meat, and cumin, it's still chili.
That Crockpot Meatball Recipe that Has Grape Jelly In It
Not if you think it isn't. But the point of the recipe is wham, bam, it's in the crockpot ma'am. Dump it all in, and you're ready to go. And there are pretty good brands of frozen meatball available, at least in my area.
Cincinnati chili has no kidney beans?
Oh, this is a totally fatuous and disingenuous argument. Of COURSE it's Chili. It's just not the kind of chili you like. You might as well say that Philly Cheesesteak isn't steak, per se.
Kids' menus at restaurants. Really? [From General Topics]
Again, this seems to be a singly snarky point of view. Don't like the menu? Don't order off it. But it's OK for you to say you don't like it for YOU. What's wrong is to say you don't like it for ANYBODY. In other words, to echo other comments here, what people feed their own kids is none of your damned business.
Dear god why can't I make mayo in my food processor?
*LOL*. obviously, you are the FP Mayo Master. Nice rejoinder to a snarky comment.
That Crockpot Meatball Recipe that Has Grape Jelly In It
Frozen does seem to work better as noted above, particularly from a structural integrity standpoint.
We call the "Magic Meatballs" at my office as well.
That Crockpot Meatball Recipe that Has Grape Jelly In It
This was brought in to a potluck at my office and is now a staple. Most of us make it now. My coworker uses a regular jar of Welch's grape jelly and a bottle of Heinz 57 sauce. When i make it, I rinse the bottles out with a little white wine. Our CEO made about 8 batches one year when he was hosting his extended family for the holidays, making variations with different seasonings, with hot sauce, with tequila, etc. I like it.
Diners, Drive-ins, Dives, and Disgusting
I have now eaten at two local joints that were featured on the show, and the staff says what you see is what you get: He's great to hang with, very appreciative of their work, very knowledgeable about food, and all in all they were very happy with the experience.
