Midlife's Profile

Title Last Reply

Complain or Shut Up?

My take on the timing? If I'm spending good money for a meal, and it's as bad as you suggest, I think I'd say something the minute I find it to be that bad. At least that way the restaurant has a chance to make it right and get me what I'm paying for. If they don't, or can't, it's on them. If I just let it go, it's partially on me.

about 12 hours ago
Midlife in Not About Food

sudden poke craze in LA/OC

We began enjoying poke at Bear Flag (Newport Beach) a few years ago and keep meaning to figure out a way to try it at Kawamata Seafood (San Clemente) but they close early so it's a problem. Just today I searched and searched the Crown Valley Costco for it but struck out. To me, it's no surprise that it's getting more popular. Pretty much just an offshoot of sushi/sashimi that is huge all over.

BTW, if anyone knows if one of the other 4 Costcos down this way have poke, I'd really appreciate the heads up.

1 day ago
Midlife in Los Angeles Area

Clueless moderation?

I guess there's some truth to what you say, but I have no idea how any poster here would know anything about which posts get flagged (unless they are deleted), let alone specifically why.

1 day ago
Midlife in Site Talk
1

Mexican Chinese food on NPR

Years ago (and I mean maybe 40) I used to go to El Paso, TX on business quite often I recall that one if the best restaurants in the area was a Chinese place in Ciudad Juarez. Seriously doubt it was anything but Cantonese, but it was good.

Apr 16, 2015
Midlife in Mexico

Complain or Shut Up?

You know, human resources experts will tell you that one thing you must remember when firing someone is to make sure you don't do too much in the way of preserving their self respect. Sometimes too much doesn't get the point across and they leave not really sure that they're fired. Too much icing and you can't taste the cake.

Apr 16, 2015
Midlife in Not About Food

Interrupted post goes away with page change

No recent update. It's an iPhone 4 and runs iOS 7.1.2 which, I believe, is where Apple stopped updating this model.

Apr 16, 2015
Midlife in Site Talk

FINALLY... a real, honest-to-Hashem method for making real lower east side SALT FERMENTED KOSHER DILL PICKLES, as directed by Moe, a 90+ year old former pickle master

"Long and unwieldy" indeed. I thought about this topic (pushing 500 posts) when the mods began locking topics finding fault with site changes and policies at 30 or so because 'even erything that could be said had been said'.

I made pickles based on this topic a couple of times, with mixed results. Finally decided that Carnegie Deli pickles, at Costco, were cheaper, easier, and more reliable.

Apr 16, 2015
Midlife in Home Cooking

Interrupted post goes away with page change

Tech question: it seems to me that, when I would interrupt a post I'd started in iPhone Safari, to switch to an older existing browser page to look up something I want to refer to, that the partially written post would still be there on returning to the started page (takes breath here). Recently, when I go back to the started page, that page reboots and the started post is gone.

I suppose I could highlight and copy before leaving the page, but I'm sure this behavior hasn't always been the care. Me, iPhone, the site, gremlins, or ??????

Apr 16, 2015
Midlife in Site Talk

soft shell crab

I was at my local 99 Ranch a week or so ago and didn't see any. Has the season officially started now?

Apr 16, 2015
Midlife in Los Angeles Area

Don't let your Debit/Credit Card out of your sight when dining. .

Wouldn't fly as a excuse with me. Besides, nothing about what I've read here suggests the 20x charge was due to 'new technology', other than that having that happen is certainly 'new', at least to me.

Apr 16, 2015
Midlife in Not About Food

Why delicious Indian food is surprisingly unpopular in the U.S.

For many years I thought I had an immediate 'ex-lax' reaction to what I knew as 'curry'. At one point I made a business trip to New Delhi, Bangalor, and Ludhiana, and never had that reaction to any of the local food I ate. I'm assuming there's something in what I'd had as 'Americanized' curry that didn't agree with me. The trip taught me that Indian cuisine is much, much more than what I'd though it was, although I'm still rather intolerant to highly spiced food of ANY cuisine.

Apr 16, 2015
Midlife in Food Media & News

Don't let your Debit/Credit Card out of your sight when dining. .

"Glitch" indeed! Bizarre!!!!!

Apr 16, 2015
Midlife in Not About Food

Will Chowhound ever be a major player in food reviews and discussion

On those sites the only direct responses are posted by the owner/manager. You have to read other 'reviews' to get different takes. Sometimes they're prefaced by the poster referring to other posts, but there's no real back and forth that I've seen. That's one of the benefits of CH if you can find enough material to read here.

Apr 16, 2015
Midlife in Site Talk

Clueless moderation?

Sorry. Read your post too quickly.

Apr 16, 2015
Midlife in Site Talk

Kozy Shack Rice Pudding

WOW!! This topic has posts in it that are 15 years old. Is that some kind of record?

Apr 15, 2015
Midlife in General Topics

Clueless moderation?

But I see "f***ing" here all the time.... With the "***" filled in.

Apr 15, 2015
Midlife in Site Talk
1

Will Chowhound ever be a major player in food reviews and discussion

Sure, but all of that presumes the goal to be to be a 'higher level' source. That's not necessarily what those who pay the bills have in mind.

Apr 15, 2015
Midlife in Site Talk
1

Don't let your Debit/Credit Card out of your sight when dining. .

Curious as to how a scammer can know your account balance from just having your card info.

Apr 15, 2015
Midlife in Not About Food

Don't let your Debit/Credit Card out of your sight when dining. .

How in the world did they explain that?

Apr 15, 2015
Midlife in Not About Food

Will Chowhound ever be a major player in food reviews and discussion

>>" why don't the folks who run it take necessary steps to make it more visible and, possibly, influential?"<<

I'm going to make a wild guess that all the changes made here over the past year or so are intended to do just that. Increasing the size of the user base increases ad revenue because more people are using the site. More people would, usually, result in more visibility.

Apr 15, 2015
Midlife in Site Talk
1

WHO MAKES KIRKLAND / COSTCO WINES?

And I recall that show setting off a bit of a storm when their wine buyer proudly affirmed that she had no previous wine experience and said that wine was "just a beverage". That said, if you know what you're doing, Costco is a good place to buy wine.

Apr 14, 2015
Midlife in Wine
1

What's your ??????????

That's a lot of accepting you're asking for. Let's just stick with the hyperbole defense.

Apr 14, 2015
Midlife in Not About Food

What's your ??????????

>>"As an aside, I submit that "ethical marketing" is an oxymoron."<<

You're kidding...... right? The very act of "marketing" is " unethical"?? Really?

Lucy, you've got some 'splaining to do.

Apr 13, 2015
Midlife in Not About Food

Complain or Shut Up?

I get all that, but the OP was someone's guest for dinner and didn't want to make a public issue in front of the host who, one would assume, may have had lower standards. I don't think you can bed are the whole thing by calling a email complaint a "cop out". Yes, the restaurant couldn't make it right at the point if service, but no answer is unacceptable.

Why I love our Asian grocery stores

We have a few "Persian" markets in our area where the produce may not always be as 'pretty' as at the major chains, but the pricing is terrific. I've also seen packages of pita for $1.49 sitting next to a similar branded product at 3x the price. Love the place!

Apr 12, 2015
Midlife in General Topics

White Merlot

Jason, I guess Beringer isn't making the White Merlot at this point (see link:http://www.beringer.com/2013-Beringer...). Given that the picture they show looks like a rosé, I'm wondering 1) Would ANY dark red skinned grape develop that much color?, 2) Is there any reason you can think of why Beringer would call it "White Merlot" other than to piggyback on the success of their (and Sutter Home's) White Zinfandel?

Chowhound was kind enough to show the following topic below this discussion, and it was helpful: http://chowhound.chow.com/topics/961016

Apr 12, 2015
Midlife in Wine

Why I love our Asian grocery stores

Most of the major chain supermarket locations in OC/CA have baby Bok Choy, although it seems to sell much faster than the standard size. I've been disappointed several times. At 99 Ranch, though, I can buy a large bag of the baby for less than a much smaller amount would be at other places. I need to figure out what to do with the part I don't need.

Apr 11, 2015
Midlife in General Topics

Steaming--can you flavor things?

Shhhh! Don't tell JonL. ;o)

Apr 11, 2015
Midlife in Home Cooking

Steaming--can you flavor things?

OK so, questioning our normal methodology, I found many recipes for steaming artichokes that say to add wine and aromatics to the water but I had to dig out a cookbook to find an explanation. Madeleine Kamman. (in The Making of a Cook) says "it is a good idea to flavor the steaming water with aromatics because not only will if flavor the surface of the steaming vegetables, but if you use some of the water to prepare a small sauce, it will be in harmony with the steamed vegetables".

So....... what's the science? Where's chemicalkinetics?

Apr 11, 2015
Midlife in Home Cooking

What's your ??????????

My wife works in sales at a major high-end department store and part of her review includes how many new charge accounts she opens. She's paid a small amount for each new applicatikn but, if she doesn't open a certain number, she loses 'points' and it can affect whether or not she gets a raise. She says that some of her co-workers get a bit pushy if they're below their 'quota' but this is a store that's all about relationship building with clientele, so she never pushes it.

Apr 11, 2015
Midlife in Not About Food