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Working in bad kitchens. Would you?

Totally appreciate the advice. I was a bit worried, especially since I don't want to potentially negatively impact the other people who still work there, who I really like. Think I've found an even better place where the parents send lunches with the kids. Maybe I'll make those insufferably cute bento boxes.

Jun 04, 2015
charlesbois in Not About Food

Menu planning for Special Event

It sounds like you have great help! That's good, that's a huge plus. Just did corn on cob for an event for 100 ppl. Grilled half cobs, then covered to steam. It was ok, not my fav way to eat corn though.

Never done tostones but did not know they could be made ahead. I'm all for traditional and it sounds like you've made thoughtful choices. Are you doing your own cake/dessert?

My shoulder was bone in. I def could only cook one at a time in a pretty good size crock ( sorry I don't know the size) what with all the liquids cooking off. So much juice. But it is practically the only way I do shoulder. it comes out great every time. I just have to watch cooking time because like a lot of crocks, mine heats up way too much and doesn't require as much cooking time as usually suggested.

Ps your menu sounds really appetizing. And very on-par with a lot of the wedding menu choices I've seen this season.

Jun 04, 2015
charlesbois in Home Cooking

Menu planning for Special Event

Do you have experience cooking for that many people? Can you conscript anyone with a food service background to help? Pernil sounds doable, as do some of your sides. I'd skip the tostones and corn. How are you going to keep things hot or cold? Do you have a timeline? Do you have big enough cooking equipment? I'm genuinely asking, and not trying to badger you. I just cooked an 8 lb pork shoulder in my crockpot, a large oval one, and it yielded probably 12 servings, so you'd have to have to get at least 3 8-pounders.

Jun 04, 2015
charlesbois in Home Cooking

Working in bad kitchens. Would you?

Awesome! That sounds a little like the new job I got. tiny kitchen, all scratch cooking, learning a lot.

Jun 02, 2015
charlesbois in Not About Food

Working in bad kitchens. Would you?

This is great advice. I got dansko pros. My foot pain vanished overnight, no lie.

Also, turns out the owner resented any attempts to offer tips or advice, unless she asked for them in an emergency when some dish didn't turn out. It was quite humorous, when it wasn't extremely maddening.

Jun 02, 2015
charlesbois in Not About Food

Working in bad kitchens. Would you?

This is me, I am she. I started this thread (which the chow staff graciously did not delete, but understandably did not let me keep the handle) to get some advice for this completely terrible place I worked. And i did get good advice! I just wasn't comfortable answering with my own handle. But I had my last day today, and good riddance! I have some horror stories.

However, now with a new job I'm looking into daycare, and the one that has the best fit for my family, guess what, has meals provided by the old place I work! Can you freaking believe that? I KNOW what my old boss serves and how sketchy it can be. I need to see if I can provide my own meals for my child. I'm going to be one of those parents. Unreal. I think I'll start a new thread about daycare food.

Help me build my kitchen

Egg whites! I hate my stand mixer, so when whipping by hand, I feel I do get more volume with a copper bowl. Copper saucier for the excellent even heating.

May 25, 2015
charlesbois in Cookware

Help me build my kitchen

Oh man, I thought you meant like construct a kitchen, so I was envisioning pull out drawers for equipment, flour and sugar built in bins, along with ventilated potato and onion bins. A wall oven. A foot operated sink. But I digress.

Burr grinder for coffee. Half sheets. Copper bowl. Copper saucier. Do you have a cutting board with juice moat (whatever it's called)? Staub round dutch oven. Cast iron grill pan. Marble rolling pin. Handle-less rolling pin (is there a special name for these?). Various cookie cutters. Fish turner. Probe thermometer. Grass fed beef. Case of wine. Saffron. Huge wheel of parm.

Edited to add my all-time equipment get: a robo coupe. Not a dang cuisinart.

May 25, 2015
charlesbois in Cookware
1

Anywhere to find/pick/buy wild strawberries?

Up or over? If you go through the UP from Wisconsin, you can get thimbleberries.

May 07, 2015
charlesbois in Great Lakes

Plain soy yogurt in metro Detroit?

You've checked out whole foods, arbor farms, plum, etc? A2 or ypsi coop? Or maybe stop in and ask at the lunchroom?

Apr 28, 2015
charlesbois in Great Lakes

What are the hot restaurants in Ann Arbor these days?

Has Frita Batidos been mentioned yet? I usually take visitors there. Great food, good drinks, communal seating for Ann Arbor vibe, and relatively reasonable prices. Plus chef Eve Aranoff is re-opening Eve's close to campus.

Feb 25, 2015
charlesbois in Great Lakes

How do korean fried chicken places get their chicken to have that "ballooned" look?

I think its a combo of first pressure frying then deep frying

Jan 23, 2015
charlesbois in Home Cooking

Bagger Dave's: Anything good?

Shouldn't this be in chains, unless you were asking about a specific location? I can tell you about the one in ann arbor.

Dec 10, 2014
charlesbois in Great Lakes

Carson's Bistro (DTW/Ann Arbor): anyone been?

Six minutes on a good day, and not at noon, plus parking is a bit of a hassle in there, although it might have eased up since glassbox closed

Nov 07, 2014
charlesbois in Great Lakes

Carson's Bistro (DTW/Ann Arbor): anyone been?

Be Won is ok, not great. 5 minutes down the road is Korean fried chicken at Seoul Street, but it takes 20 minutes

Nov 07, 2014
charlesbois in Great Lakes

Chili vs. Coney Island sauce

Sorry to disappoint you but you can absolutely order coney fries, no one calls them chili fries. You can order coney dogs, no one calls them chili dogs. And when you order chili, you're going to get a tomato based soup with ground beef and beans, NOT what comes in a coney. Are you even in Detroit, or Michigan?

I can link some menus of established metro detroit coneys that have coney fries on the menu if you absolutely need the proof.

Oct 04, 2014
charlesbois in General Topics

Chili vs. Coney Island sauce

Chili is an entirely different thing than coney sauce. If you ordered a bowl of coney sauce, you'd probably get strange looks.

Oct 03, 2014
charlesbois in General Topics

4 Days in Amsterdam w/ food obsessed family

do you have links to those posts?

Oct 02, 2014
charlesbois in Europe

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Never had heard of goetta. Cool.

Sep 29, 2014
charlesbois in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

I was so focused on brunch I forgot that this past week I cooked a pork stirfry with bok Choy and cashews, and lemon oregano chicken with Greek green beans.

Sep 29, 2014
charlesbois in Home Cooking

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

The brunch was great! The hash was meh. I doubled it and it didn't work great as far as crispness. The flavor was good but a little one-note. Plus I should have cut the apples into thin pieces, not chunks. But everything went together well.

Sep 27, 2014
charlesbois in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Tomorrow is one of our cooking gang's random brunches. I'm making sweet potato hash with bacon and apples. Mostly because sweet potatoes were on sale for 49 cents a pound. I've never made it before and found a recipe guideline online. It's Anne burrell's recipe. I'm not a fan of hers, but it looks very much how I imagined I would make it. Hope it turns out because I didn't have time to do a practice run.

What's for Dinner #328 - The It's Fall Edition! [through October 3, 2014]

Christ, meatball heros with the leftovers. That is a brilliant idea.

Sep 26, 2014
charlesbois in Home Cooking

Frozen Chinese food?

Are these the Tai Pei brand? I've had them. Of course they're not good. However, for frozen Chinese they are edible. The Szechuan beef was actually a bit too spicy for me. I generally go for the orange chicken or general tso. I find the battered, fried chicken chunks hold up better in this preparation. Not authentic, not good, but ok crappy cheap microwaveable convenience food if you're into that.

Sep 25, 2014
charlesbois in General Topics

16 Scenes from Markets in Thailand

Great photos! Chow needs more of this.

Sep 21, 2014
charlesbois in Features

Detroit in November

2 places I want to try are zenith and dime store. Motor city brew works is good. Apparently royal kabob is the shit, but I just heard of it, and on this board.

Sep 20, 2014
charlesbois in Great Lakes

Low-Carb in Detroit

I'd go to Greene's, order two doubles, eat all four patties with onions and pickles on just one grease soaked bottom bun and 86 the top buns.

Sep 13, 2014
charlesbois in Great Lakes

Why is that Kids Competition with Rachael Ray and Guy Fieri on Food Network and not Nickelodeon?

I don't think age matters much if it's good food. I can see challenges being skewed toward kids, and if that doesn't float your boat just DVR some curmudgeon-appropriate fare.

Sep 10, 2014
charlesbois in Food Media & News

4 Days in Amsterdam w/ food obsessed family

My husband has a layover in Amsterdam next month. A Hema hotdog will be his first stop. Wish we had them in the states!

Sep 08, 2014
charlesbois in Europe

Moe's Tavern

Hey, those ain't your rats, Barn.