Wahooty's Profile
New PC Insider's Report
Not even a little bit. A pretzel bun (and from what I can see, the PC version is the same sort I'm familiar with) is effectively an unsalted soft pretzel, scaled up to bun size. Lighter, fluffier, dark exterior but not crusty. Delightful in its own way.
Kimmelweck rolls are not nearly as dark, and have salt and caraway. I seriously doubt you will ever find a proper beef on weck outside of western NY - there are just not enough outsiders that like it. Shame.
Summer Sipping - alcohol & otherwise
I read this today and thought immediately of this thread (Korean cold cucumber soup):
http://www.maangchi.com/recipe/oi-naengguk
Say what?? Cooking comments that baffle you
I swear the OG makes MY gallbladder act up, and I have no issues.
I'm only kind of joking. The richest bland food I have ever had.
Not trendy, but oh so good
So am I! Luckily, I just polished off the leftovers.
Yes, I brought leftover pasta all the way back to Michigan...you wanna make something of it?
Not trendy, but oh so good
I have to say a big thank you to this tiny, unassuming little thread. I'm wrapping up a week in North Beach, and yesterday had been a big day of bad and/or overpriced food around Fisherman's Wharf and Pier 39 (token cheesy touristy day). I needed comfort food - the wild boar papardelle was absolutely, unabashedly necessary, and only about two blocks away.
And the house red ain`t half bad either.
Traverse City--A foodie Destination
Add Frenchie's to your list in TC. Tiny, good coffee, housemade pastrami, utterly charming.
Grove and Marco's Bistro (Grand Rapids, MI)
Ooh, yes, thanks for the update. I had been lukewarm on trying Grove because I have been underwhelmed by both BBV and Greenwell. And Marco sounds like a must-do the next time I'm going to something at the Civic Theater.
Say what?? Cooking comments that baffle you
The hostess at this particular wine dinner was the pastry chef for the winery - when a box of produce arrived in the kitchen, she opened it. It was unmarked, and she thought, "I wonder what these are..." so she tried one.
She said it took about a day and a half for the pain in her mouth to fade.
I, however, emerged from the pasta course unscathed. ;)
Say what?? Cooking comments that baffle you
As I ate my stinging nettle ravioli the other night, I thought about all of those foods that fall into the "how hungry do you have to be to figure out this was somehow edible?" category. I think anything that has to be treated with lye is a special subgroup thereof. But, like you, I am infinitely grateful that someone once took one for the team.
Missing the UofT food truck
Has it been gone long? Some of the trucks will disappear temporarily during the breaks between sessions at UofT - they take their vacations when campus traffic is low.
Say what?? Cooking comments that baffle you
As a kid, I loved anything salty (still do, if we're being honest). Pickles and olives were some of my favorites. After learning that pickles were pickled cucumbers, I remember asking my mom one day, "are olives pickled anything?"
Tub Gin....anyone try it?
My favorite part has to be where you can "pay your respects" at the gravesite of the tub. Somehow, that put it over the edge from eye-rolling to giggle-inducing.
Summer Sipping - alcohol & otherwise
I haven't, but only because I have dietary issues that make melons off-limits. It sounds absolutely lovely though. :)
Where to find glucose in TO
Water. Corn syrup is a concentrated glucose solution, although in bottled corn syrup the ingredients may also include some vanilla and glucose/fructose or high fructose corn syrup. You can also buy powdered glucose in the baking aisle of some grocery stores - this is generally also corn-derived, just without the water.
Summer Sipping - alcohol & otherwise
Non-alcoholic: ice water with a slice of cucumber and a squeeze of lime. Or iced green tea. Fizzy water with a glug of hibiscus or bitters and a squeeze of citrus.
Alcoholic: gin and tonic, aviation,margarita, mojito, anything I can concoct with the herbs from my garden. Although now I have a sudden craving to spike a jar of gazpacho with some ice-cold vodka. ;)
Toronto’s Best Butter Tarts Aren’t in Toronto
I guess that depends on how much they charge for shipping. If I were living in TO, I'd probably just go to Flaky Tart when I get the buttertart craving, but if you want to buy in bulk or try lots of flavors, it might be worth your while. If, however, you are ready to try me in the International Buttertart Court for trying and liking an apricot buttertart, it might not be the place for you. ;)
My mouth is on fire! Memorable spicy food moments. [moved from Not About Food]
I lived in a dorm for all of my years of college, so never REALLY had to cook regularly until the summer after graduation, when I was living in a house with friends. A couple of months after I started grad school, I came back for a visit, and seasoned cook that I was, decided to make chili for my friends. When shopping for the ingredients, I fell victim to a poorly labeled produce section - I could have sworn that those peppers looked like what I thought habaneros looked like...but that's not what the label said!
Not one of us could find enough milk, cheese, or sour cream in the house to get through a bowl of it. The general consensus was, "it tastes great, I just can't eat any more of it!" What's funny is that now, many years later, I have a much higher spice tolerance and would probably lick the bowl clean.
April 12 is Grilled Cheese Day - what did you have?
Heh...let me set the scene for you: this is a TINY log-cabin diner in my rather small town. On the menu, it says your omelet can include up to 3 fillings in addition to "some or all of our 5 cheeses." Obviously, the only correct answer to that dilemma is "all of the cheeses." I can't even tell you what all of them are - just that some are orange, some are white, and at least one is processed for that right level of ooey-gooeyness. My other ingredients: ham (a fairly nice, smokey, meaty variety), onions (properly griddled to light caramelization), and thinly sliced portobella mushrooms. I would wonder why I don't go there more often, but all told the thing was the size of my head, and one really can't get away with that very often.
April 12 is Grilled Cheese Day - what did you have?
mamachef, that sandwich sounds rather lovely for sports bar food. Also: I thought of you this morning when I ordered "sourdough" toast with my rather Midwestern omelet. ;)
April 12 is Grilled Cheese Day - what did you have?
How one celebrates their religious holidays is a deeply personal thing. I won't tell Schlesinger if you won't.
April 12 is Grilled Cheese Day - what did you have?
Arancini. I figure it's legit - crispy breaded exterior...gooey cheesy middle...starchy goodness in between. Close enough. ;)
Salted Caramels.....I want these now!!
Not what you're looking for, but I find a spoonful of dulce de leche with some coarse salt sprinkled on it hits the spot when I have that craving. ;)
"Hitting" on the Waitress (server) Is it OK?
"No one needs to do that, accept or decline a date, while working."
I beg to differ. I am a college professor, and have been quite earnestly hit on (by a student - NOT one of mine) while waiting in the hall while my students filled out evaluation forms. Most of us, regardless of chosen career, most definitely NEED to do that at some point while we are working. Because life is life, and life involves people hitting on other people. Making it more than that is what makes it awkward, not the fact that it happens.
For what it's worth, I politely declined, and I guarantee the student in question has never thought twice about it.
With warm weather are fiddleheads/wild leeks early?
For what it's worth, a friend near Cleveland, OH reported ramp patches about a week ago, but in her pictures they looked like they were still a little low. So the season seems to be coming a little early, but not drastically so. In my area, I'm hoping I might be able to find a few for my Easter dinner.
Calorie Labeling Tricks Rant
Here's my take, based on the education I received from a man who worked a full career for USDA:
Instant noodles are fundamentally a carbohydrate product. Carbohydrate "servings" were standardized to one slice of bread. Therefore...one sandwich = two servings of carbohydrates. I would think a bowl of instant noodles should come out about the same.
Seriously...check your Wonder bread...I bet it says serving size: one slice. Breakfast cereal "servings" are equally small.
He could be full of it, but this explanation makes a WHOLE LOT of nutrition labels make a lot more sense.
Does anybody know where I can get a whole Alpaca or Llamma to cook. ALSO how much$$$$
Dolly? Some interesting karma you've got there. ;)
Stop-Motion Food Prep
From the guy who did "Western Spaghetti" (http://www.youtube.com/watch?v=qBjLW5_dGAM)
now we have "Fresh Guacamole"
http://www.junk-culture.com/2012/03/video-fresh-guacamole-by-pes.html?spref=fb
Need help in I-95-adjacent NoVA
Rahama actually entered my plan after I posted - I clicked on "African" on the local Yelp listings and was shocked to find a hit. Went for lunch today, and very much enjoyed it. I'm far from an expert in Ghanaian food, but it is very cool to see how much the area has changed (and they make a WICKED ginger beer!). It appears they just opened a new location in the District (as in, a week or two ago).
Thanks all for the suggestions - I'll be checking some of them out and saving this thread for future use. There's another nephlet on the way, so I'm hoping to have many more of these visits.
Need help in I-95-adjacent NoVA
I grew up in the Dale City/Woodbridge area and am in town visiting my brother for the week. I am rarely here for more than a day or two, and brother/SIL/nephlet are all occupied from 9-5, so I need to find a way to occupy my days. Here's the thing: I need to be home when everyone comes home from work, so I'm trying to keep my wandering radius tight. I need to keep things south of I-66, east of Manassas, and preferably outside the Beltway, although your standard A-places (Arlington, Alexandria, Annandale) are doable.
Already on the list:
1. Eden Center. It's not convenient, but I am powerless against an entire center of Vietnamese goodness. But if there is good Viet to be found closer to me, I'd love to hear it.
2. We have a Salvadoran consulate in one of our strip malls, so I figure I would be remiss to not investigate our local pupuserias.
What I am looking for:
Decent Thai, Chinese, Latin, Middle Eastern, Korean, African...you name it if it's not going to end in rush hour traffic. I live in a very small town in Michigan where the options are Bennigan's vs. Ruby Tuesday's vs. Applebee's, so I crave pretty much everything. I'm planning one day in DC that will most likely involve Ethiopian (I did Etete last time and highly enjoyed it, but am open to suggestions there too).
TIA folks.
High quality, elegant chinese restaurant for second date, pls help!
Trust the hounds you know. Trust your gut and avoid major hustle and bustle. Then just relax and let your confidence speak for yourself - if you believe you're a catch, then so will she. Go get 'em, sdg!
