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

The buffet format (in my experience) isn't so bad for a cuisine because it typically has bad food (which of course I agree with you - not all dishes are buffet dishes) but I find that when people eventually go to a "real" restaurant (Indian or Chinese since you brought them both up in terms of buffets) they order the same things that they've seen on the buffet because those are the only words they are familiar with . . . . so they limit what they try.

about 5 hours ago
thimes in Food Media & News

Help with menu planning--hosting a BBQ with 15-30+ guests

thread confusion - just ignore me ;)

Help with menu planning--hosting a BBQ with 15-30+ guests

I'd be happy to eat this ;)

I'm going to be surprised though if high school kids go for the chickpea salad. But let me know after it is all said and done. I'm curious about that one with the age demographic (just on a personal interest).

1 day ago
thimes in Home Cooking

Sift - new magazine from King Arthur

So I was in the grocery today and saw a new magazine "Sift". As an avid bread eater/baker it caught my eye - and I noticed it was from King Arthur.

I didn't pick it up because when I saw King Arthur (who I like, have their cookbook, buy their flours) I thought - oh is this just a product promotion vehicle . . . .

Has anyone actually read though it? Tried any recipes? Thoughts?

Mar 04, 2015
thimes in Food Media & News

Sauce for Shrimp Ravioli?

scampi would be great

just lemon butter sauce (no garlic) would be great

cream sauce would be great - could steep shrimp shells in cream to up shrimp flavor, add some parmesan - hey we already have cheese in the ravioli so why not

asparagus veloute type sauce (pureed asparagus with some stock and butter - cream or no cream your choice) would be great

Pesto - I can eat pesto on just about anything

Mar 04, 2015
thimes in Home Cooking
1

Quick and Easy Baking Ideas

Wow, more power to you for taking on baking with a newborn!

Cookies and bar cookies are my first though. They are usually relatively quick and a lot of different flavors. (and cookie dough freezes so well)

I think my first recommendation would be to think about components as opposed to whole recipes (depending on how much baking you really want/like to do).

Pie dough - I'd make a big batch and freeze in portions so that if you're in the mood for a pie all you have to do is the filling.

Tart dough - again big batch and just have to worry about filling - anything from a simple chocolate ganache with raspberries to pastry cream and fruit - etc etc

(pate sucree style tart dough can easily be used for cookies too, so it would be my go to recipe. you can thaw some, add a flavor to it (lemon zest, orange zest, etc) to change it up - just bake it as cookies - roll in egg white and coconut and bake - lots of cookie options as I mentioned)

bundt cakes are quick and easy too - and honestly who doesn't love a bundt cake

cook's illustrated has a food processor based pound cake (if you have a food processor) that comes together really quickly and works great for me (again pound cakes are easy to change up a little with adding zests or using different icings over them - they freeze well and can be used as a component for other desserts

Just some ideas to get you thinking

Mar 04, 2015
thimes in Home Cooking
1

Scientists have figured out what makes Indian food so delicious

There was a very interesting cookbook a while ago that I found interesting and useful. I haven't opened it in years - this post has me thinking I should find it again.

It was called Hot-Sour-Salty-Sweet and was a cookbook focusing on southeast asian food. If I remember correctly it did a good job talking about using and balancing these flavor profiles (again it has been a really long time since I've used it - ah yes, it came out in 2000 - so 15 years. The authors were quirky but the book was good, I think they did the rounds on FoodTV (I'm thinking Sara Moulton's Cooking Live show) back when FoodTV was great), so you might be able to find clips of them and their recipes around too.

http://www.amazon.com/Hot-Sour-Salty-...

Mar 04, 2015
thimes in Food Media & News

restaurant/waitress adds to credit card bill. what to do?

I've seen plenty of POS that are POS. :)

Mar 04, 2015
thimes in Not About Food

Scientists have figured out what makes Indian food so delicious

This was an interesting article. I remember when the research came out, but the article that I read at that point talked more about southeast Asian food as opposed to Indian.

The part of this article that has me curious (just at an individual experience level) is that I love southeast Asian foods (which also have this "opposing flavors" profile according to the research) but I don't love Indian food. (I know, gasp)

Don't get me wrong, I'll eat it without complaining (had samosas for breakfast yesterday) but Indian food doesn't have that "wow, why haven't I been eating this my whole life" tug that other "opposing flavors" cuisine does for me. (Maybe its the cardamon . . . . can't stand it.)

But I do agree in theory with the article. The flavor profile and balance of flavors in Asian cuisine is very different from western cuisine. For many I think that is what makes cooking it intimidating and difficult to "figure out" or fix when a recipe doesn't taste quite right.

Mar 04, 2015
thimes in Food Media & News

Fewer "I am coming to Paris" posts recently

Nothing like a well thought out, honest, personal post to bring out the mean kids.

Fewer "I am coming to Paris" posts recently

I believe posters are trying to be helpful. Don't doubt that for a second.

I feel for them only because if they aren't familiar with this board, they are about to get a ton of information and details - and they are likely going to be overwhelmed. Information overload - analysis paralysis and all.

I think my personal struggle is more with farming all the posts trying to figure things out.

Mar 03, 2015
thimes in France

Need healthful "brown bag" lunch ideas, please.

I'm a big fan of a thermos. It can really change the perception of a brown bag lunch. (And honestly just about anything you make will be a better option that the burger drive through).

Why do I love a thermos? I think having something hot can transform the perception of a cold brown bag lunch and there is so much you can do with it - since you have no microwave. Things can stay hot in them for hours.

Cold something + hot sauce in thermos = magic

Chicken sandwich + hot pizza sauce = chicken parm sandwich
Roast beef sandwich + jus = french dip

bowl of noodles/meat/herbs + hot broth = any number of soups (pho, chicken noodle, udon, etc)

Mar 03, 2015
thimes in General Topics

Fewer "I am coming to Paris" posts recently

Very well said. As someone who tries to get to Paris somewhat regularly and who loves food and who has posted (and trolled) this board for a while now - I feel for the people who ask for advice from the board.

There is a lot of valuable advice in the posts and the feedback can be very helpful at times but . . .

What i see when I read the posts (as an example) - someone lists the 5 restaurants to which they have decided to go . . . then at some point someone tells them not to go to each one of them (across multiple posts, never seen it all in one post) . . . and they get 30 recommendations for other restaurants.

So what they are left with is a reason not to go to each of the 5 they've selected and a new list of 30 restaurants to research - many of which will get "go/no go" responses in the same thread as well.

Without knowing the regular posters on this board - and their individual preferences for food/decor/location/etc it becomes overwhelming, intimidating, and ultimately frustrating. It is kind of like being in a graduate class when you've maybe just passed the 101 level course.

Just saying. I'd love to know how many people use these boards as their ultimate deciding factors versus the other "black and white" lists that you reference.

I'd love to see a different format for restaurant feedback on Chowhound. I'm not sure how it would work - it could be ratings - it could be a better way to track the historic preferences of the regular posters - it could be a better way to see and or track the pros and cons of the extensive feedback of restaurants - it could be a "posters who like this restaurant" also recommend these restaurants - who knows.

France - and Paris in particular - is a bit of a different beast from the rest of the boards.

Mar 03, 2015
thimes in France

Barrel-aged cocktails

I'm voting gimmick.

i agree, I haven't yet had a barrel-aged cocktail that I thought was better than the regular cocktail. And the prices that some want for them is insane - as if they were aged for 50 years. ;)

Mar 03, 2015
thimes in Spirits

What is this Italian baked item?

hmmm - sounds good to me but I'd never seem them either.

http://chowhound.chow.com/topics/847185

Mar 02, 2015
thimes in General Topics

ISO recipe for chocolate syringe

I ws thinking a fudge sauce recipe instead of ganache - and that is what seemed to work for her in that post. They don't set up like a ganache.

Mar 01, 2015
thimes in Home Cooking

What tools do you take when you travel?

Forgot:

I do have all my favorite "go to" recipes scanned as pdf's and saved as a book on my iPhone. Many of them are "building block" recipes. I think that is probably my most valuable tool when traveling!

Edit: LOL, this thread has my head spinning as I'm planning a week in south of France too and now I'm thinking what I should be bringing . . .

I think I wish I would have taken some of my wooden spoons/spatulas at times too. . . and a good whisk. Might have to pack a few of those this time . . . .

Feb 27, 2015
thimes in Cookware

What tools do you take when you travel?

When flying I really travel with very little because for 2 weeks I'd only be traveling with a carry-on. If I had checked bags I'd bring a knife - but I never have checked bags. And you'll be there for 2 weeks (assuming you're driving from place to place) so a quick stocking up at a local grocery store with salt/pepper/cling wrap/foil/parchment is easy enough and not too wasteful (as it might be for a long weekend).

Things I wish I've had with me when traveling and staying in houses/apts with kitchens:

- a good knife (but again, carry-on only for me so impossible)

- more kitchen towels (I may bring some old ones with me next time and just leave them or throw them out there)

- instant read thermometer (sometimes in a new oven/stove a little reassurance with foreign cuts of meat is helpful)

- cutting board (places I've been have only ever had those small useless ones - this could fit in my carry-on actually, will have to consider that)

- maybe I'd pack salt and a pepper grinder but I never have, I don't use enough dried other spices to make it worth packing.

Crazy things I'd wished I'd had at times:

- my mini-prep cuisinart chopper - theoretically could fit and I could use a power adapter. So quick to make pesto/etc. In Lieu of that I do wish at times I'd had my mortar and pestle for the same reason.

- big rolling pin and/or pasta roller - I love home made pasta and miss it when traveling. No kitchen I've ever been in while traveling has anything sufficient to do this (though I've made gnocchi as a substitute - no fancy equipment needed)

- serving platters/bowls/etc - I hate making a nice meal to eat in and having nothing to serve it on . . . .

I find that I can make do with everything else. Would I love to have my Le Creuset , of course, but no way I'm packing that. Bad pans - you can get through it and again, way too big and heavy to pack for a plane flight. No rolling pin - a wine bottle will work in a pinch. No roasting pan or sheet tray - look to see if there is a broiler pan and line with foil.

On some level it depends on what you like to cook. Are you a baker? Stews? Saute mostly? Roasts/Braises? Meats? Veggies?

Feb 27, 2015
thimes in Cookware

What difference does a covered pot make?

In general it is evaporation, but a parchment circle placed on the surface of the food can also help to prevent any pieces that are at the top of the liquid from drying out or cooking differently (e.g. discoloring of pears when poaching) from those that are fully submerged. Often this isn't a huge concern but sometimes it is. . . .

Feb 27, 2015
thimes in Home Cooking

Light cream - available in your area?

Ohio - No. We just don't have it here. So I make my chowders with heavy cream - but they still taste really good.

Feb 26, 2015
thimes in General Topics

ball shaped cake topping?

I'd never heard of sixlets. A google search makes it seem like they would work and this link makes it look like somewhere you can even buy the specific colors that you want . . . . (taking no responsibility for this blog, never read it, never heard of it, it just came up in the image search on google)

https://thejoyofcaking.wordpress.com/...

Actually an image search for sixlets has some kind of cool ideas of using them

Feb 25, 2015
thimes in General Topics

I bought a new-fangled bee hive

They just did a segment on this on the CBS Sunday Morning Show. It seems like a very cleaver design. I'll be interested to hear how it goes. Honey on tap sounds like a no brainer to buy if you can support the hives.

Feb 25, 2015
thimes in Cookware

No way in H-E-double hockey sticks I'm making this at home before I've eaten it somewhere.

My first reaction too. But I grew up around NY deli's and have had plenty of tongue sandwiches (like them). And plenty of sweetbread (like them). And love a beef cheek. So not ready to completely write them off. Just way to intimidated to take them on at home.

Feb 24, 2015
thimes in Home Cooking

No way in H-E-double hockey sticks I'm making this at home before I've eaten it somewhere.

I was surprised to see them for sure. But this was a grocery store (not a butcher) and these items were packaged in the refrigerator cases with the rest of the meats.

So I figured someone must want them or why are they stocking them. It wasn't like it was grand opening weekend when they could have been figuring out their market . . .

Feb 24, 2015
thimes in Home Cooking

Lasagna with fresh pasta

Marcella Hazan's lasagna is one of the best. I do it with spinach lasagna noodles (more searching could probably turn up that recipe too) as I believe she does too. It is awesome.

I roll the pasta out thinly but not really any more thin that what I'd do for any other pasta. I always cook the noodles before assembly (while others say the have success with using raw noodles, I find that fresh egg noodles need to be boiled to set the eggs quickly as opposed to a slow heating in sauce - to each their own on that one I guess).

I think I probably end up with 6-7 layers depending on how thinly I've rolled out the dough (I roll by hand most of the time now).

Yes it can be assembled the day ahead and heated when you need it.

Here is a link to her recipe:

(Ironic to another thread about how bad food blog recipes are . . . Epicurious' linked recipe isn't good - it is missing all of the ingredients/quantities for the béchamel part of the recipe)

More details:
http://www.saveur.com/article/Kitchen...

Recipe:
http://www.crumblycookie.net/2008/01/...

Other's Opinions:
http://chowhound.chow.com/topics/684980

Feb 24, 2015
thimes in Home Cooking

No way in H-E-double hockey sticks I'm making this at home before I've eaten it somewhere.

When it comes to new cuisines, flavor profiles, and ingredients - sometimes it is impossible to determine if a recipe is "right" or if you will like it or even if the end product tastes the way it is "supposed" to taste (because you've never really experienced it before). (Which is why when I travel I try to eat not only unusual things but "cliche" things as well because hey, how do you know if you've been doing it right until you've had it in the country of origin. . . .)

That said, I also like to consider myself a fairly adventurous cook . . . but a recent trip to a new ethnic grocery made me reconsider if that is true. This grocery has a wide mix of different international foods/ingredients - so I don't even know who in town is using these ingredients but I saw them and said to myself . . . there is no way in hell I'm experimenting with that until I've had it somewhere or someone who knows how to cook it shows me what to do with it . . . . . so maybe I'm only semi-adventurous . .

Duck heads - would need to see someone cook these first

Ox lips (the ugliest things I've seen in a long time - and a quick google search didn't help with who eats this or what they do with it - other than possibly sausage)

Pig uterus (again no google luck on who is buying this and for what)

Smoked goat feet (yes the whole foot - seems like a Jamaican thing for stews, still not convinced, I'd need to try this somewhere before I do it at home)

Ever come across anything that you thought - "that is beyond what I'm willing to try blindly on my own"?

Feb 24, 2015
thimes in Home Cooking

Why do most food blog recipes suck?

Hmmm. Never thought to look for food podcasts. Will have to check a few out.

Feb 24, 2015
thimes in Food Media & News

Why do most food blog recipes suck?

Why do most food blog recipes suck?

I'm going to amend my earlier answer (slightly pessimistic today - I'm blaming the weather) …

Most blogs suck because we continually overestimate our abilities and you can't get fired from your own blog.

Feb 22, 2015
thimes in Food Media & News
1

Why do most food blog recipes suck?

Made up word.

Things pertaining to being a chef or lessons learned from being a chef.

Feb 21, 2015
thimes in Food Media & News