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eleatic stranger's Profile

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Great Titles for Beers

Surly Furious is a great name for that particularly hoppy amalgam that comes out of Brooklyn Park, MN...

Nov 27, 2006
eleatic stranger in Beer

help identify Funky Micro -brew taste!

I was at a bar once indulging in something like Bud Light and I too issued a complaint about what I then regarded as the nasty taste which accompanied so many micro brews. Asked I, "What is it, anyway?" Said those at the table drinking micro brews, "Flavor." He he. Served me right.

Nov 27, 2006
eleatic stranger in Beer

veggie mom cooking steak for son- HELP!

This is late. For that, I appologise.

I recommend rib eye, though top sirloin isn't bad.

As mentioned above, let the thing sit out for awhile--30 minutes wouldn't be too long.

Contrary to the suggestion above, salt the thing with kosher salt some 15 minutes before you cook it. It draws out some juice, enough to help develop a crust but not enough to make the meat dry (especially if you use a rib eye).

Cook the thing in a nicely preheated cast iron skillet. Those hold heat better than anything else. For preheating, 5 minutes on high before cooking ought to be enough.

A rare steak will be yours after six or seven minutes (at three minutes or so per side).

Resting, again as mentioned above, is a good idea.

Mmmm, steak...

Nov 26, 2006
eleatic stranger in Home Cooking

Lasagna cheese?

That's right. Bechamel, if we're to take Marcella Hazan's word for it, along with a sprinkling of parmigianno, is the thing to make lasagna with--at least in the north. I like mozzerella and ricotta, though, too. You may try draining supermarket ricotta to get the right consistency...

Nov 17, 2006
eleatic stranger in Home Cooking

[MSP] Regional Mexican Cuisine in the Twin Cities

Pancho Villa on Nicollet is my current favorite of the sit-down variety mexican restaurant. I'm not sure that there's only some one particular region represented there, but everything I've so far sampled--fried snapper, ceviche, shrimp, asada, burritos, enchiladas, etc.--has been just great. Let me know what you think.

On the word "chowish"...

So far as I can tell, here are two of the ways folks are inclined to take "chowish".

(i) A thing is chowish if it's something someone finds delicious. That is, their delight in it is a consequence of nothing but its taste.

(ii) A thing is chowish if it's from "off the beaten path". That is, if enough people love it, then, regardless of whether it tastes good to those who love it, it ain't chowish.

Do these capture two ways people actually take "chowish"? Are there any other alternatives? And, most importantly, why should we take chowish to mean one rather than the other. Defenders of (i), why do you think it's right? Defenders of (ii), why do you think it's right?

On the word "chowish"...

Mr. Lauriston's definition didn't specify "fresh" or "lovingly made" food particularly. In fact, it's compatible with his definition that stale food made by a curmudgeon could be chowish so long as the one who indulges finds it delicious...

On the word "chowish"...

As I suspected, there are (at least) two distinct notions of "chowhound", and so of "chowish", running amok on the boards. The question then becomes, as a way to settle the question what "chowish" means, "What's a chowhound, really?".

So what's a chowhound, really?

On the word "chowish"...

That was in the context of a question about what those-in-the-know think! I didn't mean to imply that my answer to that question was yes, since I don't count as one of those-in-the-know...

On the word "chowish"...

I think it's right to suppose that what'd help is a definition of a chowhound. If we take this one as given, then it seems as though anything anybody likes--so long as they like it because it's tasty and not, for instance, because iall the cool kids do--is chowish. Even if a joint is regarded as good by "established opinion", in other words, it could still be a source of "secret deliciousness". I may love the hell out of Popeye's chicken even though it's widely regarded as being good. Are my Popeye's inclinations chowish or not? What shall we say?

By the way, Katie, if we take this as approaching a definition of "chowish" (and it's not yet clear to me why we shouldn't), then your affection for those chips is chowish!

On the word "chowish"...

I'm sorry if you have the impression that I'm irked. I'm not, just puzzled.

On the word "chowish"...

Thanks for the replies. I guess what's particularly puzzling to me is when the word is used in what (for all I can tell) are incompatible senses. For instance, surely one can find posts which suggest some spendy restaurant (sorry, I couldn't resist using "spendy") isn't particularly chowish. But one can also find posts which confess that taking delight in some tasty, though perhaps mass produced, potato chips isn't chowish.

Am I wrong that these are incompatible uses?

MSP Taquerias

Definitely try taqueria los ocampo. In particular, try a huarache de prensado.

On the word "chowish"...

Every now and then one comes across the word "chowish" on the boards. In such cases I find myself quite puzzled. It's a bit of jargon, and being a bit of jargon it's to be expected that innocent bystanders may not have the sort of facility with it as those in the know. So what does it mean? Does anyone in the know find it irksome?

MSP Taquerias

Try Taqueria La Hacienda either in the Mercado Central on Lake and Bloomington or on the northeast corner of Lake and Clinton.

Mirror Pond in the Twin Cities?

Thanks for the tip. I checked and they don't seem to have it. Lots of other good finds though!

Mirror Pond in the Twin Cities?

My folks live in Oregon and when I visit I drink my share of Mirror Pond Pale Ale (Deschutes Brewery, Bend, OR). I'm wondering whether any hounds know whether bars or restaurants serve this in Minneapolis/St Paul, or whether there's a liquor store where I can find it...

Thanks in advance...

BBQ Cookbooks

I second the nomination for the Jamison's book when it comes to getting started with the real McCoy. For grilling, you might have a look at _The Cook's Illustrated Guide To Grilling And Barbecue_.

Jul 28, 2006
eleatic stranger in Home Cooking