Wahooty's Profile

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What's your ??????????

This is how it usually goes for me:
"Phone number?"
"No, thank you."
"It's just so that if you have to return it..."
"No, thank you."
<employee stares at me like I'm an alien>

Gendering of Food

I'm not sure if you're including beverage stereotyping in your paper, but to add to some of what others have mentioned, I get this ALL the time. I have a male friend who is not a big drinker - he is not a big fan of bitter drinks, strong flavors, dry wines, etc. He does, however, humor me and go to breweries, distilleries, wineries, etc. with me. Whenever I visit a new brewery, I order a tasting flight so I can try as much as possible, and when he goes with me, we each order one and try not to duplicate any beers. Since I'm more of a beverage nerd, sometimes he will just tell me to make all of the selections. One brewery had a variety of shandies and ciders on tap, so I made one flight of the lighter offerings, and one of IPAs, high-alcohol Belgian styles, etc. I joked with him that the server would give me his flight and him mine, and sure enough...she did. When we swapped boards, she sheepishly chuckled and apologized for making assumptions.

This happens with cocktails, too. If you're headed to our table with a fluffy, pink, fruity thing and a dark, bitter thing...the gentleman will have the pink thing, and the smoky Manhattan is mine.

Oh, and I was recently at my local BWW when some Leinenkugel reps were there to promote their new IPL. They passed out samples to everyone at the bar, but as the reps worked the room to promote and get feedback, they chatted up the couple to my left...and the couple to my right. (They completely bypassed me, and if I had to guess, I was by far the most hardcore IPA drinker at that bar that day, gender be damned.)
In both cases, the female half of the couple politely said it "wasn't their style" and asked when the Orange Shandy would be coming out. Stereotypes DO exist for a reason. :/

Apr 08, 2015
Wahooty in General Topics
1

Hover over avatars - no longer enlarges

Yeah, seriously. What is the point of having individual avatars if nobody can actually make out what they are? Most of the avatars around here are simple images, but unidentifiable without a bigger image. LW's is one of the few that is easy to make out at the current size. But Marssy and Pat both have impossibly tiny pictures of themselves...no distinctive features can be seen at this size. Either put back the expanding function or make the avatars display larger to begin with. The latter seems like fairly simple coding, even if the images are low-res. When I first uploaded my avatar, it was displayed larger on the profile screen than it is now, so I could see if it translated, and it looked fine. As it is now, it is mostly worthless.

Apr 07, 2015
Wahooty in Site Talk

The "Food Babe" Blogger Is Full of Shit

This is the same logic that leads some of my students (I teach predominantly non-science majors) to think that water boils at a lower temperature at high altitude because the atmospheric pressure is higher. I shit you not. It's harder to breathe in Denver because the air is too thick. See how much sense backward science can make? She makes my job harder, and that's why I shared the original link with the caption, "See you in hell, bitch."

site forgetting "read" posts

Yep, ridiculous that nothing has happened on this front.

Apr 05, 2015
Wahooty in Site Talk
2

Toy Kitchen Renovation: High-End Appliances, Gourmet Food

Oh, believe me, the K-cup thing makes me twitch, but that's mostly because K-cups themselves make me twitch. I just think play kitchens and kids in the real kitchen are not mutually exclusive. The real problem is play kitchens for adults.

Apr 01, 2015
Wahooty in Food Media & News

Toy Kitchen Renovation: High-End Appliances, Gourmet Food

Aw, c'mon, LW. There's room for both. :) My nephews have each, in their early years, expressed a great deal of interest in what was going on on the stove. When they were small enough, my brother and I would pick them up and cook with them on our hip so that they could get a good view. But now they have a miniature kitchen with fake food so they can "cook" on their timetable instead of ours, and be more hands-on while they're still too little to cut, stir-fry, etc. It's in a corner of the real kitchen, and the kids play with it (along with their cars and trucks) while their parents fix their meals. I believe this is what the people call a "happy medium." ;) Now as far as the "designer" aspect...I'm not on-board with the brand-programming (Le Creuset? Really???), but I am supportive of fake food that looks like ingredients instead of fast food. Not that that makes me any less proud when my tiny buddy plops a tiny plastic piece of pizza into his tiny plastic skillet...

Apr 01, 2015
Wahooty in Food Media & News

Peeps!!!!!!!

The Peep diorama contest is one of the greatest things about the Post.

Peeps!!!!!!!

Nah, in the microwave they just inflate. Now, over good, hot campfire coals, they are hard to toast without igniting. But done right, they have sort of a marshmallowy creme brulee thing going on...

Mar 24, 2015
Wahooty in General Topics
1

Grand Rapids to Lansing

Lansing is surprisingly tough. There is a branch of Hopcat there (just recently expanded from the original in downtown GR) - if you like beer and burgers, it's a good spot to while away a long lunch or dinner. Or you could go straight dive bar at Dagwood's.

Also, at the risk of overselling the place, I'll second Chez Olga for Haitian food. That place is a real gem, in a delightfully weird building.

Mar 23, 2015
Wahooty in Great Lakes

Grand Rapids

If you're in the mood for Italian, and consider downtown close enough to Meijer Gardens, then I'd opt for Osteria Rossa over Bistro Bella Vita. More focused, more creative, more Italian.

Further east, you really can't go wrong with Grove. My favorite spot in GR. In that same neighborhood, you also have Brewery Vivant (Belgian-inspired brewpub), the Winchester (gastropubby) and, if you're feeling casual and quirky, Chez Olga (Haitian). Lots of good stuff in that area, and depending on the time of day, 10-15 min from the Gardens.

Mar 23, 2015
Wahooty in Great Lakes

Your most cherished food memories...

I am so jealous of your Grandpa memories - I grew up far away from my grandparents, and both of my grandfathers passed away before high school. I would have loved a weekly dinner date with either of them. :)

One set of grandparents always spent their summers in a trailer park on a Wisconsin lake...ritual stops were always made at Laney's at some point during our visit for string cheese and cheese curds that were still warm and freshly salted. As adults, long after my Grandma became a year-round Floridian, my cousins and I started going up to that lake on our own...one year, we took her up there with us to visit her old friends. I picked her up in Chicago in my little Plymouth Sundance, and it was one of the only times in my life I had Grandma all to myself for a few hours. We spent the ride back eating squeaky cheese curds while she told me stories about my mom, my Grandpa, and how much he hated my dad. (As an aside: by the time I knew him, he had figured out my dad was actually a pretty good guy.)

Cheese curds are, in my opinion, best eaten at lap temperature, in a car, preferably a Plymouth.

Travelers: what unique ingredient should I buy as a souvenir and what recipe should I make with it?

I was going to suggest dried mushrooms too, but from Poland. My dad used to bring back the most gorgeous strings of dried forest mushrooms that I am convinced are the main reason our family fell in love with bigos. It's analogous to your goulash example - bigos is wonderful made with dried porcini or shiitakes you can get here, but it's even better with the ones from the source.

Mar 08, 2015
Wahooty in General Topics
1

10 ways to 'fix' McDonald's (if it needs fixing, that is)

That crunchy jalapeno double cheeseburger was a dirty, dirty love affair. The kind you only tell your grandkids about when dementia sets in. Or you pretend it has.

Why do most food blog recipes suck?

One of my all-time favorite blog posts (non-food-related) was about an epic fail. Went over well with my readers, too. :)

Feb 25, 2015
Wahooty in Food Media & News

The Tao of Cookie Monster

Fire. Because everything from fire to sliced bread is a blur. And without fire there is no bread. Or donuts.

The Tao of Cookie Monster

This is amazing. Thank you, grey.

Feb 21, 2015
Wahooty in Food Media & News

Feast, a new Disney film

I've seen it - it was released with Big Hero 6 last fall. It's very sweet. :)

Feb 14, 2015
Wahooty in Food Media & News
1

Shopping in Grand Rapids

Hey! You ARE still out there! Sometimes I wonder. ;)

Feb 13, 2015
Wahooty in Great Lakes

Shopping in Grand Rapids

Update: Pho Anh Trang (Eastern, just barely south of 36th) is my current favorite pho in GR. It is apparently an offshoot of Pho Soc Trang - the one attached to Golden Bridge Plaza - but I personally think the pho is better here. I'll be back to sample some of their other offerings, but my headcold dictated it was a day for a big steamy bowl of broth, and it really hit the spot.

Feb 13, 2015
Wahooty in Great Lakes

Grand Rapids MI: you're getting a Trader Joe's!

I just hope they mean it this time. They told us we were getting one before, and took it back. :(

Feb 13, 2015
Wahooty in Great Lakes

Top Chef Boston – Ep. #14 – Pre-Finale - 02/04/15 (spoilers)

I don't think it counts as squeaking by if native and highly regarded Mexican chefs say your pork stew was memorable to the point of tears. He didn't just make your run-of-the-mill pork-and-chile stew. Gregory dominated this round.

Top Chef Boston – Ep. #14 – Pre-Finale - 02/04/15 (spoilers)

Why do you have to find someone attractive to be impressed by their intellect?

Top Chef Boston – Ep. #14 – Pre-Finale - 02/04/15 (spoilers)

I agree that Gregory got the easiest (read: most suited to the chef's skill set) set of ingredients, but it seems like it was standard "SHOTGUN!" rules...if there even were rules. I actually think avocado is easier than guava, and poblano (his second choice) is easier than, well, everything. I've had huitlacoche, it's not that hard to work with as long as you know what it tastes like, and any one of them has probably had it at some point. Dougie had the hardest set to work with, but also the best sous to help him with the most obscure ingredient. How hard is it to make cheese taste good? I love that Doug made the cheese amazing, and that he made the escamoles work. He went out well.

Feb 04, 2015
Wahooty in Food Media & News

Top Chef Boston – Ep. #14 – Pre-Finale - 02/04/15 (spoilers)

I feel like this whole season was one big winner edit. Early on, Gregory and Mei seemed the obvious front-runners, and now, we have a finale with...Gregory and Mei. I adore Doug, and I really think this competition lit a fire under him and brought out the best in him, but I think this was ultimately the right final 2. At the beginning, Mei couldn't quite beat Gregory, so I hope she brings it in a big way next week. Looking forward to seeing what they put out.

Ad at bottom of page... Annoying

Hi DeborahL, to be perfectly honest, that tiny Lost Dog ad really didn't bother me at all, so it's not an issue I personally need resolved. I was only commenting to let you folks know it appeared to be pretty widespread. I'd appreciate it if you guys would apply this same diligence to giving me back my expanding avatars, however. ;)

Feb 03, 2015
Wahooty in Site Talk
2

Top Chef Boston – Ep. #13 – 01/28/15 (spoilers)

I GOT MY FINAL 3 AFTER ALL! WOO! GO DOUGIE!!!

I feel like it's going to come down to Gregory vs. Dougie. I think Gregory got spooked in Boston with the Thanksgiving challenge, but when faced with something that requires true creativity, he does a great job. I hope he goes balls-out in the finale. Meanwhile, ever since Dougie figured out he had nothing to lose, he has kicked ass.

But I wouldn't kick Mei out of bed either. She has also consistently kicked some major booty. I am a happy Wahooty, no matter who wins. I am going to enjoy not having anyone to root against!

Ad at bottom of page... Annoying

Android 4.4.2 and Chrome.

Jan 28, 2015
Wahooty in Site Talk

Restaurant Name Has Nothing to do With The Food Served

While we're on the subject of Toronto, there's Salad King, a well-known Thai restaurant.

That one led to some very frustrating CH searches when I was trying to find ACTUAL SALADS and 90% of the hits were about pad thai and how many chilis you could handle...

Ad at bottom of page... Annoying

This one pops up every time I browse the site on my phone, on every CH page. I can only assume it is in HEAVY rotation from your ad server. The oddly small size actually makes it easy to ignore, in my opinion, but I can't imagine I would ever be able to click that tiny 'x' if I wanted to get rid of it.

Jan 27, 2015
Wahooty in Site Talk