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Chowhound Beta Site Part V

Well, that green post was on my profile page so somehow it had registered that I'd contributed to that thread in the past. From what you're saying, no green should ever appear on your profile page, right?

1 day ago
JoanN in Site Talk

Chowhound Beta Site Part V

Would someone please explain to me the difference between how these two threads are marked. I've participated in both threads. The first one has a green line on top and "New comment" in black type and is from six hours ago. The second has a yellow line on top and "New comment" in yellow type and is from eight hours ago. What am I supposed to understand is the difference between the two?

1 day ago
JoanN in Site Talk

Chowhound Beta Site Part V

Yes, only in beta, and only fairly recently. Never did work in mobile in any of the previous iterations.

Aug 25, 2015
JoanN in Site Talk

Chowhound Beta Site Part V

Never used to work on phones, but it does now. At least on iPhone 6 on Safari.

Aug 25, 2015
JoanN in Site Talk

Chowhound Beta Site Part V

Well, evidently the OP had that corn pancake at a restaurant. OMG! This tagging situation is becoming truly frightening.

Chowhound Beta Site Part V

If you click on the number of posts it takes you to your first unread post in that thread.

Aug 25, 2015
JoanN in Site Talk

Chowhound Beta Site Part V

Here's an excellent example of a query that never got answered because it was lost on the "Latin America & Caribbean" boards. That query should probably have been moved to the home cooking board where it would have been answered promptly, but there wasn't even anyone scanning "Latin America & Caribbean" to flag it to be moved to where it might be seen.

http://beta.chowhound.com/post/el-sal...

Aug 25, 2015
JoanN in Site Talk
2

Chowhound Beta Site Part V

There continues to be the problem, mentioned in an earlier feedback thread, of the text message box jumping up to cut off the last line of text being typed in a longer message. I hope correcting this is still on the to-do list since I haven't seen it mentioned lately and it's terribly annoying.

Chowhound Beta Site Part V

I'm seeing far fewer posts as well, simply because there are far fewer posts per page and I'm not inclined to keep clicking on page after page just to see what's new. I used to click on the equivalent of the word "chowhound" in the upper left corner maybe two or three times a week. Through serendipity, I'd often find myself participating in discussions I'd never seek out, like best bar in Ubud, Bali, or where to find traditional dishes in Antigua, Guatemala. It doesn't help any that although there are dozens and dozens of reports on Guatemala from rworange, a poster no longer with us, if you search the tag "Guatemala" not a single thread comes up; all posts highlighting Guatemala have been tagged "Latin America and the Caribbean" and I'd have to go through pages and pages to see if there are any new queries I might be able to answer about that country. If we who know something is there can't find it, other than through Google, how is a comparative newcomer supposed to be able to find it? And who is going to answer the queries of newcomers if we longtime posters don't see the queries in the first place? The queries won't get answered, the newcomers won't return. The more I think about this, the more upset I become. It’s beginning to seem as though much of the history, and therefore value, of Chowhound has become lost in this new rollout.

Cookbook Challenge

Sous vide timing and temperature recommendation are so all over the map. I've begun keeping my own notes on what works for me. Sous vide pork chops are one of the reasons I fell in love with SV immediately. I vacuum the chops as soon as I get them home with s&p, pressed garlic, and either a sprig of or chopped rosemary or thyme. That goes into either the fridge or the freezer. When ready to cook, they go into a 138F bath for an hour and 15 minutes if thawed, double that if frozen. Honestly, the best chops I've ever had in the States (and I specify that only because pork in most of the rest of the world hasn't been bred to be so lean and has far more flavor).

Aug 24, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015

Mine does, I believe, have a lid. I'd check, but it's on a topmost shelf and my back has been acting up lately. Wasn't there a discussion here a year or two ago about setting up a cookware exchange? This would be a perfect item for it. I mean, really, how many times are you going to make something like that. I did at least twice, but that was at least 35 years ago. I'd offer to loan you mine, but I'm about to leave on vacation. Did you have a specific recipe/occasion in mind? or is it just something you'd like to own?

Aug 24, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015

Mine is indeed tin, not Silicone coated steel as shown in the current Prince catalog. But the shape of mine is exactly the same as the one in the Prince catalog.

Aug 24, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015

OMG! I have one of those. I bought it at JB Prince here in NYC a squillion years ago. I see they still carry it, although not with a lid, which mine has. And, I can assure you, at considerably more than I paid for it in probably the early 70s.

http://www.jbprince.com/professional-...

September 2015 - COTM Announcement Thread

I wasn't aware of that book, Gio, and it sounds absolutely marvelous. I'd buy with one click if I weren't leaving for vacation on Thursday. I put it on my wish list instead and would very much like to see it added to an adjunct thread if that thread is limited to certain titles (which I think it ought to be simply for ease of locating reports in the future).

Aug 24, 2015
JoanN in Home Cooking
1

September 2015 - COTM Announcement Thread

I'm going to be away most of the month so I should probably step back from this discussion, but I can't. I would love to have "Charleston Receipts" as one of the southern cookbooks on an adjunct thread. It's possible that there will be some overlap with "A Gracious Plenty" since CR is the oldest Junior League cookbook still in print, having first been published in 1950. Another Junior League cookbook I've seen praise for on these boards is "River Road Recipes" published by the Junior League of Baton Rouge. Again, there may be some crossover with "A Gracious Plenty," but I think it would be interesting to see and compare the original sources of some of the recipes in the Edge book.

Aug 23, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015

Both of these guys need to pop on over to the "What cookbooks have you bought lately" threads and see what avid amateur cooks have to say. Lotta hogwash in that discussion, imho.

Aug 23, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015

D. Maimon Kirschenbaum is an ambulance-chaser. Many of the restaurateurs he sued chose to settle rather than engage in lengthy and even more expensive law suits and had their reputations sullied by doing so. I’m not a Bastianich apologist by any means, but Kirschenbaum is scum. Very wealthy scum.

http://www.grubstreet.com/2013/05/mai...

Aug 23, 2015
JoanN in Home Cooking
2

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

I posted the comment on the saffron page and did enter the code letters, but perhaps it takes a while to actually post. Anyway, your answer below is exactly what I was hoping for. I know about those plastic packets from Iran, unfortunately. The ones with pistils on the top and stamens underneath where you can't see them until you've opened the package. ;-) Adding La Rosera to my list. Thanks so much.

Aug 23, 2015
JoanN in Home Cooking
1

What cookbooks have you bought lately, or are you lusting after? August 2015

Ooh, ooh. Some goodies there. Especially eager for reports on the Kho, Sheraton, and Holland.

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Janet has a very helpful article on saffron on her blog ( http://mykitcheninspain.blogspot.com/... ) and I tried to leave a query there regarding specific brands but it didn't seem to post. Perhaps you have to be signed up for her newsletter, which I did, but haven't received a confirmation yet.

Aug 23, 2015
JoanN in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

I looked to see if there was a place to ask a question but it wasn't immediately apparent. Will go take another look. Thanks for the heads up.

Aug 23, 2015
JoanN in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

Thanks, gg. Just added it to my increasingly lengthy "to buy" list. (Friend with whom I'll be traveling for part of this trip asked if I was checking luggage. There may have been a time when I could pack for three weeks in Europe in just a carryon, but no more. That suitcase may go over half empty, but it sure doesn't return that way.)

Aug 23, 2015
JoanN in Home Cooking
1

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

How wonderful! And how very brave of her to have included what was probably the most negative review of any of her recipes.

If she's still following these threads, I have a question for her. I'll be in Barcelona in about three weeks and restocking my saffron supply is high on my list of bring backs. Does she, or anyone else for that matter, have a brand they can recommend. I know the best come from La Mancha and Murcia, but is there a brand to look for? Or does one just look for "Denominación La Mancha" or some similar designation?

Aug 22, 2015
JoanN in Home Cooking

August 2015 COTM: The New Spanish Table & My Kitchen in Spain - SEAFOOD, POULTRY, MEAT, GAME

I nearly always do that kind of micro job in my 2 qt pyrex measuring cup. But I also have one of those flat, universal covers that Madrid describes and it does indeed work to keep the spatters contained.

Aug 22, 2015
JoanN in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2015

I'm disappointed, but not surprised, to read of your first take on this book. Having been to Mexico recently, and having had some truly extraordinary street food, this book was high on my radar. But there was an Amazon review, one of the few negative ones, that sent up a red flag and made me hesitate. Will perhaps do the library thing when I get back from vacation, but not going to hit the "buy with one click" button as I had assumed I would. Thanks for the heads up.

Aug 22, 2015
JoanN in Home Cooking
1

"Pin It" Button

Yes, I use Photoshop on occasion, but created that watermark in Lightroom. It has a really spiffy and easy to use watermark editor.

Aug 20, 2015
JoanN in Site Talk

Last minute help, please!

It was my understanding that HopStop is still being maintained for IOS, just not for Android. Is that incorrect? Agree EmbarkNYC is easier to use on my iPhone, but it's not available for the desktop as HopStop is and it's subway only, no bus info.

Aug 20, 2015
JoanN in Manhattan
1

Chowhound Beta Site Part V

Okay. Got it. But just fyi, I was on the "What cookbooks have you bought lately . . ." thread which, CMD > F tells me had not a single mention of corned beef. So neither recent nor related.

Aug 20, 2015
JoanN in Site Talk

What cookbooks have you bought lately, or are you lusting after? August 2015

Sounds exciting. I love long and involved--ocassionally. About to leave on vacation, but putting it on my Amazon Wish List to remember to check the library when I return. Thanks, Madrid.

Aug 20, 2015
JoanN in Home Cooking
1

Chowhound Beta Site Part V

Why, when I'm on the Home Cooking board, are you wasting valuable space showing me threads that haven't been updated in 8 and 9 years?

Aug 20, 2015
JoanN in Site Talk
1