jmckee's Profile

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What would you consider are your 6 essential spices?

cumin
paprika
cinnamon
dry mustard
Pepper (white and black)
cayenne

Apr 15, 2014
jmckee in General Topics

Does butter go bad?

For long term storage? Yeah, keep it in the freezer.

Otherwise? No reason to.

Apr 15, 2014
jmckee in General Topics

Is there a chance in heck we can get Fast Food chains to cut back on the salt on the fries?

And "healthiest" diet (actually, grammatically it would be "most healthful") can include the occasional fast food meal. Because fast food is not "horribly unhealthy" unless you eat it all the time. Depending on your genetics and your metabolism.

Apr 14, 2014
jmckee in Chains

Fusilli you crazy bastard

Not funny to you. Millions of people disagree.

Apr 04, 2014
jmckee in Food Media & News

The Terrible Tragedy of the Healthy Eater

"So" is not a question. it is an adverb or conjunction. We've both answered the question "What's the author's point." I'm guessing you disagree?

Apr 03, 2014
jmckee in Food Media & News
2

your favorite vintage cookbooks

OMG. I SO want to hang out with these people. I felt, when she died, I'd lost a friend, rather than a writer I admired.

Apr 03, 2014
jmckee in Food Media & News

The Terrible Tragedy of the Healthy Eater

And that the price of purity is purists. And that we've taking something meant to nurture us and to make us happy and burdened it with commandments.

Apr 03, 2014
jmckee in Food Media & News
1

Jeffrey Steingarten

I read his two collections, "The Man Who Ate Everything" and "It Must Have Been Something I Ate," and it's interesting -- the crankiness turns into self-deprecating humor. He's the butt of a lot of his own jokes.

Apr 02, 2014
jmckee in Food Media & News
1

Misleading Names of Certain Preparations

Oh, nonsense. It's chili. There is no "one" chili.

Apr 02, 2014
jmckee in General Topics

Misleading Names of Certain Preparations

Jane Grigson's "English Food" lays this question to rest. It was originally rabbit, and rarebit became used later. It was a joke at the expense of the Welsh, because apparently the English didn't think they were good hunters, so a Welsh rabbit would have no rabbit at all. "Scotch Woodcock" is a similar jest from a time, she says, that we weren't so aware of other people's feelings.

Apr 02, 2014
jmckee in General Topics

Restaurants not having websites only Facebook

You have to pay for hosting. You have to pay for website design and maintenance.

I eat based on food, not technology.

Apr 01, 2014
jmckee in Not About Food

Love in the kitchen

I enjoy the show quite a bit. Locally (I'm in Cincinnati), he's done a few places and they are spot-on good places to eat. In particular, he featured Virgil's Café across the river in Bellevue, KY. A friend of ours had been trying to get us to try it for some time. Guy pushed us over the edge and we went for lunch about two years ago. We've been back maybe eight times -- which is far, far more frequent than any other restaurant has become in our lives.

Apr 01, 2014
jmckee in Food Media & News

Recipes for non-traditional ice cream flavors?

Barbara Kafka's "Vegetable Love" includes recipes for ice creams made from Beets, Carrots, and Avocado. I've not tried any of them; my wife says, "nay nay."

Apr 01, 2014
jmckee in Home Cooking

"Different, but not strange" - what's on your breakfast plate?

At the venerable Sam & Omie's in Nag's Head, NC, I've had crab Benedict a couple of times -- the standard dish with fresh local lump crabmeat instead of Canadian bacon. it's sensational.

Another time, I had fish cakes with eggs and grits. The fish cakes were made from dolphin (dorado or mahi, not porpoise) and vigorously seasoned. Delicious.

And of course, you can't talk different for breakfast without a nod to Christine Lavin's classic "Cold Pizza for Breakfast": https://www.youtube.com/watch?v=VFe5z...

Apr 01, 2014
jmckee in General Topics

What's the healthiest oil for deep frying?

I'm calling BS here. This question asked for cooking advice. Instead, we get the disaster cries of what Julia Child called the "nervous nutritional Nellies...who treat food as if it were medicine."

Fried food is just fine as long as it isn't the staple of your diet.

Elitist thinking like this is what makes people afraid of food. First world problem -- we're AFRAID OF FOOD.

Apr 01, 2014
jmckee in General Topics
5

What's the healthiest oil for deep frying?

Well of course it's not healthful -- if you do it ever day.

Apr 01, 2014
jmckee in General Topics
1

What's the healthiest oil for deep frying?

Does anybody else find this to be true with Canola? I have used it once or twice, and find that it spatters a whole bunch more than any other oil I've ever used.

Apr 01, 2014
jmckee in General Topics

Restaurants not having websites only Facebook

"Most" times. On what do you base this? I have "liked" quite a few local restaurants on FB, and all but one keep their FB page up to date. None of them have spelling and grammar errors.

And of course, your assertion about "12 year old girls" is simply a cheap shot at something you don't like.

"A class act resto WILL have a website." Define "class act" please.

Apr 01, 2014
jmckee in Not About Food
1

is "spicy" finally getting spicy?

Well, that's certainly not my experience at a couple of local brewpubs here.

But I still don't understand the second -- "restaurants use neither." You imply they use neither salt nor spice. Makes no sense.

Apr 01, 2014
jmckee in General Topics

Restaurants not having websites only Facebook

My oh my, what did we do before the internet?

I just did a little research for a friend of mine who's travelling and wanted to know where to get good eats in the destination location. (I am frequently asked these sorts of questions. For a variety of reasons, some of them, um, visually obvious.) I turned up about 12 good places; more than half of them did not have websites.

Somebody in this thread made some comment about the proprietors needing to make allowances for website design, etc., in their marketing budget. For Mom & Pop places, for example, this is totally unnecessary. I'd much prefer a modest place that concentrates resources on the food than a joint with a glitzy website and only moderately good chow.

Mar 31, 2014
jmckee in Not About Food
2

is "spicy" finally getting spicy?

What does this post mean? I'm having trouble divining its intention.

Mar 31, 2014
jmckee in General Topics

Is there a chance in heck we can get Fast Food chains to cut back on the salt on the fries?

Well, actually. NONE of it is killing you. Unless you're eating way to much of it. In which case, don't blame the food. Blame yourself. The food isn''t killing you; YOU are killing you.

Mar 28, 2014
jmckee in Chains
1

How do you feel about people who season food that you have carefully prepared?

"Vile substance"?

Really?

Mar 27, 2014
jmckee in Not About Food

Corned Beef and Other Missing Lunch Meats

Absolutely. My wonderful grocery carries Boar's Head and quite a few other brands -- none of them "house" brands, because they don't have one.

As for the one poster's attaching the epithets "crap" and "vile" to Boar's Head: There's no accounting for taste. Or in this case, the lack thereof.

Mar 27, 2014
jmckee in General Topics

Small things I can't stand at chains or other......

I echo Boston_otter here.

I have been in customer service professions, in one way or another, on and off throughout my life. It is my opinion that there is a substantial minority of people who enter a customer situation expecting, looking, and actually HOPING to be ticked off about something. While I enjoy much of what I read on Chowhound, my time on this site has borne out this opinion.

A substantial number of threads on this site include over-the-top statements of anger or disgust entirely out of proportion to the matter being commented upon.

Items 2 and 3 in this case say more about the complainer than the restaurant.

Mar 26, 2014
jmckee in Chains
6

Shrimp on pizza, yes or no?

There used to be a place here in Cincinnati called Zino's. They did a "specialty" pizza, with small shrimp and Boursin. It was sensational.

Mar 26, 2014
jmckee in General Topics

is "spicy" finally getting spicy?

Paul Prudhomme has said that if the "heat" is the first thing you taste, it isn't seasoned correctly. Heat should build.

Mar 26, 2014
jmckee in General Topics
1

I [HEART] The Splendid Table and Lynne Rossetto Kasper

Hmm. And you can tell over the radio whether anyone is truly laughing or whether it's "phony"?

And the music is "ridiculously inappropriate for a food show"? How so?

Mar 26, 2014
jmckee in Food Media & News
1

Restaurants not having websites only Facebook

This seems to be a very narrow view. Lots of fine places with delicious food don't have online menus.

Mar 25, 2014
jmckee in Not About Food

I [HEART] The Splendid Table and Lynne Rossetto Kasper

I really enjoy the show a lot, even the mystery fridge dish -- I like "hearing" her gears meshing on what she's going to make and second-guessing her myself.

Her books are terrific. I cook from "Italian Country Table" fairly often.

Mar 21, 2014
jmckee in Food Media & News