monfrancisco's Profile

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Accused of shoplifting!

My local Whole Foods (San Francisco) has a prominent sign at the entry that reads "Please Don't Shop in Your Bag, Use Our Carts." Or something similar. It took me the longest time to figure out what they were getting at.

Dec 23, 2014
monfrancisco in Not About Food

Accused of shoplifting!

That's why we shoplift so successfully!

How to deal with Queen of the Boards?

I can only say that refusing to post back as a personal-discipline-thing kind of works for me (especially since I always get 'schooled' if I do), but I'm definitely with you on the BP spike. How one person can be from any number of states, speak numerous languages, be proficient in most cuisines, have done note-worthy work in a variety of fields (including but not limited to economics, child psychology, geo-politics, direct sales, and world history), and have children of all sorts of ages while managing to constantly post on Chowhound is beyond me. You'd think the UN or the MacArthur pople would be on the trail. But I'm a lazy fuck, and generally end up chuckling once I get over my mad. Thanks so much for your post!

Pear desserts

Pear clafoutis! Easy, easy, and delicious! I like Patricia Wells' recipe, but it's a pretty simple formula so you could probably find any number of takes on it. I used to work with a guy who had a prolific tree and I made numerous clafoutis from the bounty. My sweetheart and I would just stand in the kitchen and finish it off out of the pan. These days, I make it occasionally and eat it like a civilized person.

Whoops! Cross-posting, but all to the good!

Dec 21, 2014
monfrancisco in Home Cooking

Let's ban the word GUYS!!!

And S Epatha Merkerson was the mail guy. (Sorry, couldn't help it. Too tempting.)

Dec 04, 2014
monfrancisco in Not About Food

So Far I've Made (from Thanksgiving leftovers):

A bit of lemon juice or white wine or vermouth, or I guess, some mild vinegar. Makes a huge difference!

Nov 29, 2014
monfrancisco in Home Cooking

Need a better bechamel (and/or mornay), not gloppy

Another thought is to make a veloute instead -- stock or broth instead of milk. Still nice and lush, but not so heavy. I do this for Tetrazzini, a pan of which I see in my near (post-TG) future.

prune cookbook

I read an excerpt from the "Blood" book, have been following Tipsy Baker's (really enjoyable blog) Hamilton posts, and read the interview with her in yesterday's NY Times. I gotta say she sounds like an unpleasant piece of work, but at the same time I admire what she's accomplished. Maybe it's time I took a look at the cookbook for myself!

Nov 24, 2014
monfrancisco in Home Cooking

Water conscious methods for hand washing dishes

Okay, he's a bitter individual with a twisted sense of, well, everything, but have you read Paul Theroux's Kingdom by the Sea? I know it's twenty-plus years old, but his bewilderment-cum-nastiness toward wallpaper on the ceiling still makes me chuckle. An outsider's perspective, I guess. But you're the expert.

Nov 22, 2014
monfrancisco in Not About Food

Class A Cottage Operations - any advice?

...never mind...

Nov 18, 2014
monfrancisco in Not About Food

Whoops! Beat two eggs instead of yolks only in my cookie dough.

They're now out of the oven and cooled. I just went ahead with what I had (lazy), and what I ended up with is "cakies" (as you all anticipated) more than cookies but they taste fine and they're just for us chickens, not intended to be brought anywhere, so no harm. Once again, thanks for cluing me in.

Now, of course, I have an even bigger yen for the real deal!

Whoops! Beat two eggs instead of yolks only in my cookie dough.

Yes, you are both correct. Given these two responses, I'm going to flip a coin, head to the kitchen, and report back. I really appreciate the help, thank you.

Nov 07, 2014
monfrancisco in Home Cooking

Whoops! Beat two eggs instead of yolks only in my cookie dough.

They're going to be raspberry bars (I hope) made by spreading a layer of shortbread-y-dough, topping with jam and then spreading with another layer of dough. I thought it seemed a little loose, and then it occurred to me why. Nuts! Is there a fix, or do I just cross my fingers and proceed? I've made them a million times, correctly, and really like 'em. Many thanks!

Nov 07, 2014
monfrancisco in Home Cooking

Top Chef Boston - Ep. #3 - 10/29/14 (spoilers)

As long as we're off-topic, I have many fond memories of Gladden as a terrific lead-off hitter for my Giants, and was bummed when he went to the Twins and the Series. So I would have recognized him on TC!

Cocktail Party for Charity Etiquette

Maybe I'm more prickly than most, but I think there's an implicit suggestion that others don't give on their own and that your cause is the bestiest-of-the-best. I'd find it a bit sanctimonious, myself.

Top Chef Boston - Ep. #3 - 10/29/14 (spoilers)

All the way around, an outstanding post. Just wanted to add something more than a Hello Kitty Heart (to cop from another poster). Oh, and, I learned in fourth-grade US history about the origins of the origins of the taste for coffee vs tea here, so it's hardly obscure.

Guest Calling the Shots

I started to write something similar a while ago, but PattiCakes ended up saying it better. Thanks! The only thing I would add is that if he's a "straw that stirs the drink" type person, who gets others to lighten up and engage more, then maybe it's not a bad thing. If not, if he's kind of an overbearing jerk, then not.

Tips from the commercial kitchen for the home kitchen

MOOO! (I love the interrupting cow joke). Seriously, wish I had something better because I understand the frustration. Now, where was I?

Oct 24, 2014
monfrancisco in Home Cooking

Tips from the commercial kitchen for the home kitchen

I don't know if this is helpful or just idiosyncratic, but I count 'em out loud as I add them. It really helps me, and I'm generally alone in the kitchen so no snickers.

Oct 24, 2014
monfrancisco in Home Cooking

Won't be returning to Per Se

"Modified extended tasting menu" sounds like something an Under-assistant West Coast promo man would order while planning his Modified Limited Hang-out. For his birthday.

A Tale of Two Donut Shops (long)

Thanks for the link! That's new to me, and hilarious, and perfectly apt. Good job!

Edited -- Looks like Allstonian and I were typing together.

Party Early Birds

Would you walk me through this? Seems to me you'd be an hour late, but I always have to think twice about time zones and 24 times when the International Date Line is involved. In any case, great story! Nothing like thinking you're doing the exact right thing, and then, NOT.

Sep 17, 2014
monfrancisco in Not About Food

Wheat/Dairy Free Wedding Guest Ettiquette

Really! I'd be some combination of livid and dumbfounded for a couple of reasons, one of which is that while I'm sure caterers are happy to accommodate, I'm also pretty sure there'd be an associated fee or upcharge.

Sep 05, 2014
monfrancisco in Not About Food

Best one-stop supermarket?

I used to be firmly in your camp, but have changed my mind over the years mostly due to my friends' constantly raving about the place. I have good luck with well-priced dairy (milk, butter, sour cream, yogurt, etc), meat basics (ground beef, bacon), and excellent frozen vegetables. The store-brand grocery stuff is extremely hit-or-miss (enchilada sauce OK, pickles bad, Dijon mustard more than fine, for instance). It's not one-stop by any means, but there's a store close to me so that makes a difference in my case. Just sort of depends on how much energy someone wants to put into shopping, really, since a lot of their prices are attractive.

Best one-stop supermarket?

That is excellent advice! We had a membership a long time ago, and I got so irritated by the "end-tables" (stretch-wrapped blocks) of Comet and tomato sauce and so forth we accumulated that at the end of the year, I just said No Mas Costco. If we go broke, it won't be bacause I paid supermarket prices for cleanser powder.

If I don't have a cast iron skillet, what can I use?

Make the caramel in a sauce pan, and assemble sauce, fruit, and batter in a cake (or Pyrex or baking) pan comparable in size to the cast iron. Keep an eye on it; my guess is that it might go more quickly although 30 - 35 mins seems like a reasonable amount of time either way. No sweat!

Aug 20, 2014
monfrancisco in Home Cooking

Tell-Tale Terms

Small plates to share -- bah. Invariably, not enough of things I like and too many of things I'm not crazy about. Stupid service, exemplified by seven meatballs (or whatever it may be) for three people in a tiny crock and regulation flatware. A bill that makes me curse (to myself) mildly or profoundly. Needless to say, this is A) a minority opinion and B) something I don't do anymore.

And everything else Masha said.

Aug 20, 2014
monfrancisco in Not About Food

What makes you sick or react that you love?

Doughnuts! Cake and French were particular favorites. They just started talking back to me some years ago and 8:00 on a Friday morning at work isn't the time for GI distress. Still look at them longingly, though.

Aug 19, 2014
monfrancisco in General Topics

I've never been a *Quick* Cook

"I have to do something before I do something." Oh, yes! I sometimes feel like I'm living proof of infinite regression.

Aug 09, 2014
monfrancisco in General Topics

I've never been a *Quick* Cook

Huge pisser about the nudges.

I, too, am a slow cook. I'm a huge fan of Cooks Illustrated, and I've come to find out that I have to do one thing or another the day (or weekend) before if I intend to have a "Weeknight Dinner" on the table in any reasonable amount of time. Once I figured it out, it ceased to bother me. "Know thyself," I guess.

Aug 09, 2014
monfrancisco in General Topics