Fowler's Profile

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What's for dinner #320 -- The End and the Beginning Edition!

I love the sound of that flavor combination and it is a good reminder that I need to use garam masala more often. It is good to hear you will have a place to stay with friends in FL. I'm sure they will enjoy your company and you will enjoy a break from the MN winter.

about 1 hour ago
Fowler in Home Cooking
1

What's for dinner #320 -- The End and the Beginning Edition!

After a long and stressful day it must be great to come home to a face like that. She looks so pretty and mellow.

about 17 hours ago
Fowler in Home Cooking
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What's for dinner #320 -- The End and the Beginning Edition!

Hi Aussieshepsx2, Speaking of books, I know you are a fellow tennis player and enthusiast. I just finishing reading "Open" which is Agassi's autobiography. I thought it was really interesting in a number of different ways and something you may like to read if you have not already.

Enjoy your Thai dinner.

about 18 hours ago
Fowler in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

" Heck locally a man killed his wife with a frying pan about 2 years ago!"

Did the report mention if the pan was All-Clad or Calphalon or some other brand? Was the pan stainless steel or hard anodized? Was the handle riveted or welded to the pan? How easy was it to clean afterwards?

about 22 hours ago
Fowler in Home Cooking
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What's for dinner #320 -- The End and the Beginning Edition!

That is an awful crime. I guess I should consider myself lucky. I would have been killed several years ago if my SO was inclined to commit murder because I burned dinner. Especially dinner made on the grill.

about 24 hours ago
Fowler in Home Cooking

Milwaukee Trip Report – Bacchus, Rocket Baby Bakery, Maxie’s, Smyth, Odd Duck

I saw the article when it was posted on OMC earlier this week. The fellow asking the question is in my opinion not looking at the larger picture which is value for his money. I judge a restaurant using a QPR metric.

P.S. The author is incorrect regarding Five O'Clock Club. One can easily have a nice dinner there for significantly less than the $100/person that the author claims is what it costs to dine there.

1 day ago
Fowler in Great Lakes

What's for dinner #320 -- The End and the Beginning Edition!

Thanks, Gio. I will look for it next time I am at TJ's or WFM. I have never seen it before but it sounds interesting and something new to try.

1 day ago
Fowler in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

Is it the survivalist show where people are dropped into a forest naked and they have to fend for themselves? I thought I saw a commercial about something like that coming up.

1 day ago
Fowler in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

It is great to see you posting in WFD again Frizzle. Your posts always give me a lot of culinary inspiration. I hope the issue with the wisdom teeth extraction gets resolved ASAP.

What's for dinner #320 -- The End and the Beginning Edition!

jpr54_1, that sounds excellent. What goes into the pomegranate molasses marinade? I am guessing there is more to it than just combining pomegranate berries and some type of molasses?

2 days ago
Fowler in Home Cooking

What's for dinner #320 -- The End and the Beginning Edition!

I was informed late this morning that we are taking my SO's boss and family out on my sailboat tonight. Apparently, he invited himself and his family along. But my glass is half full because at least it is a weeknight so we will not have to spend too much time with them unlike the last time he invited himself and family to go sailing with us and that was for an entire Saturday.

After sailing we are going to a nice seafood restaurant with them for dinner where I will probably have my usual crab cake and hushpuppies for an appetizer. Then Dover Sole in a brown butter lemon sauce for the entree.

Cooking on a hotel steam iron

"You want to cook with an iron and a coffee pot in your house? Knock yourself out"

I agree and wonder how many of the people that think cooking their meals on an iron in their hotel room is "cool" would do that in say the bedroom of their own home. I seriously doubt they would go home tonight, close themselves in their bedroom and fry up a piece of trout on their iron so it stinks up all of their clothing, sheets, carpeting, etc.

Aug 18, 2014
Fowler in Cookware
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What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Thanks juliejulez. TRU can be a bit fussy for my taste and style, but each time I have been there they have provided an outstanding experience.

Aug 17, 2014
Fowler in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Sounds great Field Hockey. I never would have thought of putting dips on frico but you probably do not eat chips so that makes sense and sounds really tasty.

Aug 17, 2014
Fowler in Home Cooking

Newly single chow-dude and his crockpot

Hi Monch, do not forget the classic slow cooker delight...Little Smokies in barbecue sauce. Good for dinner, lunch, Badger game parties, poker night, you name it. :-)

Aug 16, 2014
Fowler in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

That is great news! I am glad the surgeries went well.

Aug 15, 2014
Fowler in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Some very generous friends are treating us to dinner at TRU in Chicago for my birthday. Outside of juliejulez or gini, I doubt too many people here have heard of it but it is generally regarded as one of the very best restaurants in Chicago if not the country. I am hoping we will be able to hit a jazz club for an after dinner drink and some music as well.

http://www.trurestaurant.com

I hope everyone has a great weekend.

Aug 15, 2014
Fowler in Home Cooking
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What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Allie, my best wishes for this new chapter in your life. You are a good person and deserve to be happy.

Aug 14, 2014
Fowler in Home Cooking
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How I Wrote an Entire Book on Banh Mi

I was wondering the same thing, C. I am guessing bread and possibly cilantro would be some but not all of the minimum requirements.

Aug 14, 2014
Fowler in Home Cooking

How I Wrote an Entire Book on Banh Mi

While it is hard to tell, from the Doggy Style website it appears probably to be BBQ sauce.

Aug 14, 2014
Fowler in Home Cooking

How I Wrote an Entire Book on Banh Mi

The only pickled vegetables I made/used were daikon, kohlrabi and carrots. I am sure there are plenty of other pickled vegetables that would work as well.

Aug 14, 2014
Fowler in Home Cooking
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How I Wrote an Entire Book on Banh Mi

What a great post Andrea and I cannot wait to read your handbook. An expert like you would probably consider this an abomination, but I once made Banh Mi with, among the typical ingredients, grilled bratwurst. It was actually very good.

Aug 14, 2014
Fowler in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

"This makes me curious about sous vide."

Hi tcamp, I have been doing it on and off for about 10 years. If you want to take a deep dive into the subject, eGullet.com has many threads devoted just to sous vide cooking. I have learned quite a bit from the people that post in the threads and if you can think of a type of food, someone there can tell you the exact time and temperature for cooking it sous vide. There is also good information about the machines to purchase or how to make your own if you are so inclined.

Aug 14, 2014
Fowler in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

I am not sure what would have been more unpleasant for me...being in military school or having to dance along with Richard Simmons exercise videos. You must be a strong person to have tolerated both at the same time.

Aug 13, 2014
Fowler in Home Cooking

What's for Dinner #319 -- Hot Town, Summer in the City Edition! [through August 18, 2014]

Grilled Colorado lamb chops with a gorgonzola cheese, shallot and vintage port wine sauce. A side of orzo and a cherry, blackberry and honeydew fruit salad.

Call it something else, but please don't call it a margarita.

"The more well-known the drink creator, the more latitude. I'm not tangling with the Earl Gray MarTEAni, even though it does not fit the template."

You make some good points in your reply but I am curious why would the drink creator, mixologist, whatever they want to be called be somehow correlated to how much latitude you give them with basically calling a dog a cat? For all I know the bartender that made my Manhattan with rum is well-known in that city but that does not mean he should be calling a Manhattan made with rum a Manhattan.

Aug 13, 2014
Fowler in Spirits
1

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

What body language. The 3 dark cows sure have a way of silently showing the blonde cow they think he/she is an outcast.

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

steve h., be sure to post photos and let us know which car(s) you purchased.

Aug 12, 2014
Fowler in Home Cooking

What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

Grazie Gio!

Aug 12, 2014
Fowler in Home Cooking
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What's for Dinner #318 -- There Ain't No Cure for the Summertime Blues Edition! [through August 13, 2014]

I am not sure with the new board format how to post a link to another post so I will just copy and paste my report from the last WFD thread. It would work perfectly for your leftover grilled hangar steak:

"I put a thick bed of red sails lettuce and arugula on our plates and topped that with slices of marinated, grade prime, grilled filet mignon. Added a few grinds of black pepper then I placed shaved parmigiano-reggiano on top and finished the salads with a drizzle of Tuscan extra virgin olive oil and 10 year old balsamic vinegar."

Aug 12, 2014
Fowler in Home Cooking