c oliver's Profile

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El Centro: Awful. Boston, terrible food city.

Have a wonderful day tomorrow!!!!!

I'm familiar with molcajete :) Just checking with OP. Love it. We live a Tahoe and have a great place for the dish in Reno. Thanks for the Salinas rec. Boston food is terrific.

12 minutes ago
c oliver in Greater Boston Area

Coconut aminos as soy sauce alternative

Thanks for answering a sincere question.

about 1 hour ago
c oliver in General Topics

Storing homemade pasta

WHAT???? ARE YOU DEAF????? :)

about 1 hour ago
c oliver in Home Cooking
1

Problems making reservations

Your schedule's as hard to keep track of as ours :) I thought you weren't going til May. Anyway, are you using a place's res system? If so, you may want to find a straight email address. Head me in good stead Prague and Budapest. Have a GREAT time and tell us ALL about the food!

about 1 hour ago
c oliver in France

El Centro: Awful. Boston, terrible food city.

What is "molacetes" please?

about 1 hour ago
c oliver in Greater Boston Area

Coconut aminos as soy sauce alternative

Why is that please?

about 1 hour ago
c oliver in General Topics

Storing homemade pasta

Do you have a recommendation? BTW, all caps is considered shouting :)

about 1 hour ago
c oliver in Home Cooking

Dinner suggestions-Near Larkspur Landing/Marin County

wolfe, we ate at that IF some months ago and REALLY liked it.

http://chowhound.chow.com/topics/9224...

about 9 hours ago
c oliver in San Francisco Bay Area

Fat guy with ans expense account that is sometimes on TV

I'm guessing if the point is "I hate this post/topic" then the flagger will get a note back. If the post itself is one of the reportable options, then who cares who flags it? I seem to remember that what might cause someone to get an invite to BE a mod is a history of flagging posts appropriately.

about 9 hours ago
c oliver in Site Talk

Coconut aminos as soy sauce alternative

I've not been able to find any reputable citation that soy is unhealthy for anyone. Here's an article that may help in your decision making.

http://pcrm.org/health/cancer-resourc...

about 10 hours ago
c oliver in General Topics

Latest Chowhound.com update breaks Chrome usage?

Oops, problem is back again. I'm guessing it's something going on with my computer but am only having the problem with CH.

about 10 hours ago
c oliver in Site Talk

Tickets in Barcelona: reservation time

I'm guessing yes but perhaps someone else knows. Or you could email them. The two-sies we got I assumed were because there were two of us.

about 11 hours ago
c oliver in Spain/Portugal
1

Tickets in Barcelona: reservation time

http://chowhound.chow.com/topics/878068

First two pix. You're so going to love it!

about 11 hours ago
c oliver in Spain/Portugal

Latest Chowhound.com update breaks Chrome usage?

I've been having issues but this morning so far things seems back to normal. I also couldn't expand the discussion or even a single reply. I could reply to the OP but not to other replies. I also have had the problem for a couple of weeks and almost all the time. I'm keeping my fingers crossed.

about 12 hours ago
c oliver in Site Talk

Salting meat before cooking it

I agree that it doesn't "pull" moisture out but, except for dry brines, I prefer to salt after I like the actual feel of individual grains of salt on my tongue.

about 12 hours ago
c oliver in Home Cooking

The Battle of the Prep Bowls.....whaddya pick

As has been mentioned, I frequently 'do' mise en place on a single large cutting board or combine multiple ingredients that will all cook together in one bigger bowl. The rest are various size bowls that then go into the DW. FAST :) When the differences are small, I also almost err on the side of Mother Earth!

about 12 hours ago
c oliver in Cookware
1

Don't YUCK my Yum... or maybe YES!?!

My life would be smaller if I didn't try new things. That includes food.

1 day ago
c oliver in General Topics
2

Best, Simplest way to enjoy a fried egg?

Where are the eggs?

1 day ago
c oliver in Home Cooking

LAMB - Domestic vs imported

As I understand it, "spring lamb" is BORN in the spring but slaughtered in the fall. Yes?

1 day ago
c oliver in General Topics

The Battle of the Prep Bowls.....whaddya pick

Here's a not overly technical article:

https://alumni.stanford.edu/get/page/...

@pedal - I've lived on municipal water/sewer as well as well/septic. My water usage never changed. I'm not sure what your SIL meant.

1 day ago
c oliver in Cookware

The Battle of the Prep Bowls.....whaddya pick

Great idea but not real environmentally friendly :(

1 day ago
c oliver in Cookware
1

Tickets in Barcelona: reservation time

Continuing to have problems replying to most replies so this is for Jaetee.

I told them that I wanted to spend no more than 150Euros including wine. We had 11 course and a bottle of cava and came in a little under budget. They seem quite good at that. I did specify the "olives," and the "mini-airbags."

1 day ago
c oliver in Spain/Portugal

What's for Dinner #292 - The Hippity-Hop Edition!

We only fewer than two hours in Munich so that was a breeze.

1 day ago
c oliver in Home Cooking

What's for Dinner #292 - The Hippity-Hop Edition!

Oh, lordy, we crossed nine time zones and were up for 24 hours. Dinner was pork burgers on the grill and A glass of red wind. And then to bed.

2 days ago
c oliver in Home Cooking

LAMB - Domestic vs imported

100% agree. I can buy local lamb in the Reno area. I'd also say that local, small production lamb is going to taste different than big(ger) ag.

Apr 18, 2014
c oliver in General Topics
1

Good but not too too expensive Italian restaurant in theatre district?

I'm having problems replying to replies but I second ipse's rec of Mercato. Thought it was super. I'm guessing the cousin and others would take taxis.

Apr 18, 2014
c oliver in Manhattan

Fat guy with ans expense account that is sometimes on TV

This isn't the same but perhaps has some value here. We not long ago had dinner for the first time at a place that had been recommended to us by a CH. We hit it off immediately with the server and then spoke with the manager who was "working the room" and had a nice chat. During the course of that meal we got comped several things that we hadn't ordered. When writing it up for CH, I didn't mention those items at all. I KNOW I gave a fair review based only on what we paid for.

Regarding actually knowing the owner, there's one place that I no longer post about except when someone asks a "where to eat" question and I will include it. We're definitely getting special treatment and I know I'm a tad biased by that.

Apr 18, 2014
c oliver in Site Talk

Thoughts on Prague restaurants

I don't know if he'll see this so I'll add just one of delucacheesemonger's comments about Degustation:

http://chowhound.chow.com/topics/8597...

Also one CAN make a res for lunch at Lokal.

Apr 17, 2014
c oliver in Europe

Budapest - Borkonyha Wine Kitchen

http://www.borkonyha.hu/?lang=eng

This was the best meal we've ever had!!! I'd read here that it was great but didn't know that it recently garnered a Michelin star. And it's SO reasonably priced. We're on a liver quest here in Budapest so their fried one was #1 on our list. I swore after visiting Turkey and Israel that I'd never say "amazing" when it came to food but this was a***ing :) Described as "Crispy duck liver with apple in vanilla and beetroot sauce." ($17ish) It really was crisp on the outside and really melting on the inside. With that we shared the "Steamed veal masc with carrot variations and cracklings" ($10ish) which was veal cheeks and again just lovely. Then we shared the "Juniper Ox cheek with roasted pear and parsnip." ($17ish) This was definitely cooked sous vide and was the most tender cheeks we've ever had. Our server's English was quite good but I couldn't hear if the foie was confit (which I thought I heard) or sous vide. Either way, it was the most wonderful cheeks ever. Although we'd pretty much decided on a dessert, we got crazy and ordered another of the duck liver instead. I guess the chef then also got crazy cause it came out on a bed of really tiny, white corn kernels and little 'dots' of raspberry, pumpkin, beet and maybe something else. So with all of us being crazy...it was CRAZY good!!!!! While waiting for that, they gave us a little scoop of (are you ready for this?)...gorgonzola ice cream! It's beyond my poor descriptive abilities but it tasted like gorgonzola, pudding-type, ice cream. Damn, I wish I could write better.

To sum it up, GO HERE. Make a res ahead of time although there were a couple of two-tops available but I'm guessing as their star-fame spreads, that won't happen very often.

Apr 16, 2014
c oliver in Europe

Do you wonder why the Chow site stinks?

K, you and I sometimes disagree (ha!) but I fear you're right about this. I wouldn't mind a subscription site but do fear what would happen overall.

Apr 16, 2014
c oliver in Site Talk