Wahooty's Profile

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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!

about 16 hours ago
Wahooty in Food Media & News

Ad at bottom of page... Annoying

Android 4.4.2 and Chrome.

about 21 hours ago
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.

1 day ago
Wahooty in Site Talk

Bon Appetit's Food Lover's Cleanse

So between some leftover days and a weekend of eating away from home, I am just barely into week two. Has anyone else noticed that the second week seems to be much more sloppily-edited than the first? I'm noticing things like...being told to eat barley for three meals in a row. I like barley, but not that much (in fact, I am thinking about swapping out farro if I do this one again). Or lunch salads that involve sauteed mushrooms that I was never told to prepare ahead or set aside the night before. These are things you can deal with if you're reading ahead, but it is taking some of the effortless fun out of it for me. Tonight I did the braised chicken thighs, and while it tasted good, the meal felt kind of half-assed and incomplete. I wanted more than just some roasted celery root to keep it company. This dinner felt more like a Wednesday than a Saturday. I am, however, excited about my swordfish tomorrow, and am planning to Zuni-fy my roast chicken later this week.

Jan 19, 2015
Wahooty in Food Media & News

Garlic clove size

I have absolutely noticed this, and it has been driving me crazy. I hate when I snap off what I think is a nice, fat clove...that turns out to be 3 or 4 tiny ones after a whack of the knife to loosen the skin. However, I seem to have a much higher Fat Clove Success Rate (tm) when I buy the garlic vs. when I'm cooking in someone else's kitchen. I have gotten very picky in the garlic bin.

Jan 19, 2015
Wahooty in General Topics

Anyone use Netflix?

You're in Canada, correct? As I understand it, the offerings on Canadian Netflix are much more limited than they are in the states, both as streaming content and DVD. As others have noted, in the US, you can only get Tampopo on DVD - as a matter of fact, I have it right now.

Jan 15, 2015
Wahooty in Food Media & News

Top Chef Boston – Ep. #10 – 01/07/15 (spoilers)

Okay, this is not really episode 10-specific, but...does anyone else wish that Stephanie Cmar had done more than one Chase Sapphire Preferred commercial??? I am tired of the one (the dish sounds delicious, but her stilted delivery haunts my dreams) but I find myself wanting to know more of her favorite dishes around Boston.

I have friends there, and am making a to-do list for my next visit. A snack-and-sip tour is my favorite way to spend a day in any city, and Chase could be helping me out, but they just dangle that one damn carrot over...and over...and over...(rabbit pun TOTALLY intended)...

Jan 14, 2015
Wahooty in Food Media & News

Top Chef Boston – Ep. #10 – 01/07/15 (spoilers)

I feel like they've been showing the individual clocks for at least a couple of seasons now...I didn't find it particularly unusual this time.

Jan 14, 2015
Wahooty in Food Media & News

Bon Appetit's Food Lover's Cleanse

I did the mustard greens and kale tonight. I didn't use any heat, but did revert to my usual kale salad treatment - massaging the greens with olive oil and coarse salt, and then letting it marinate for a while. Didn't soften the mustard greens to my taste, but I think if I shredded them instead of tearing them, I'd be happier. I also sort of quick-pickled the onions in lemon juice with some salt before putting the whole thing together. (This is starting to feel like a home-cooking thread...) All together, it made for a very pretty plate of food, and it was delicious. I've generally been cooking for one, and making half-plus-one recipes of the dinners, so that I have the leftover portion of protein for the next lunch and a full leftover dinner. So over the next couple of days, I'll probably have a couple of meals of leftovers. You'll be getting even more ahead of me, sweetpotater!

Jan 12, 2015
Wahooty in Food Media & News

Bon Appetit's Food Lover's Cleanse

Yes, my only quibble with this thing is the use of the word "cleanse." But it's two weeks of healthful, varied, and tasty eating after a couple of months of excess. What's wrong with that?

Bon Appetit's Food Lover's Cleanse

In their defense, they are good winter salads, using colder-weather greens, kimchi, root veggies, etc. Last night's dinner was a bed of frisee and/or arugula with roasted root veggies and a poached egg. Not a mealy styrofoam tomato in sight. :) Two entree salads in a day is just a bit much for me, for basically the reason you mention - Michigan hasn't exactly been leaving me craving crisp, cold foods either. Most days, it's only one salad meal, though, so I'll keep with it.

Bon Appetit's Food Lover's Cleanse

Yeah, I hit a wall yesterday - it was one of the vegetarian days, with salad for lunch AND salad for dinner. So I'm taking a bit of a breather today. I'll get back at it tomorrow.

Jan 11, 2015
Wahooty in Food Media & News

Top Chef Boston – Ep. #10 – 01/07/15 (spoilers)

DOUGIEEEEEEEEEEEEEEEEEEEEE....!
This makes me very sad. I had just decided conclusively during the rerun marathon today that I want Greg, Mei, and Doug in my final three. I really thought Melissa was leaving. Only LCK will tell...

Bon Appetit's Food Lover's Cleanse

I started it yesterday. I am obsessed with the kimchi miso salad dressing. So simple, and ridiculously tasty. Gotta love a creamy salad dressing that provides protein, fiber, and a wee bit of probiotic action. Of course, I adore all things fermented and salty, so YMMV. Also really loved the oatmeal with figs and cacao nibs for its subtle sweetness and chocolaty bitterness, but we'll see if the novelty wears off by the end of the 14 days.

Jan 07, 2015
Wahooty in Food Media & News

Random red flags?

A reload seems to have fixed the problem, but I still see flashes of these flags as the page loads. Perhaps a cache issue, but I have never seen it before today. Chrome, Win7.

Jan 07, 2015
Wahooty in Site Talk
1

Random red flags?

I keep seeing these scattered around the board. Also, when I tried to write this post on my laptop, every field I clicked on brought up a file browse window. I am posting this from my phone, where neither problem seems to exist. Will attach a screengrab if my computer will let me.

Jan 07, 2015
Wahooty in Site Talk

Top Chef Boston – Ep. #9 – 12/17/14 (spoilers)

He was born in Boston, and moved around a lot throughout his life. I think he spent more time in Baltimore than anywhere else, but he's right up there with George Washington and Mark Twain in terms of having his every move memorialized - his room at the University of Virginia is preserved, even though he only attended for a semester before running out of money. :)

Dec 22, 2014
Wahooty in Food Media & News

Mario Batali Pasta -- Meh! Your take?

I've taken to buying all of my dried pasta at Big Lots. They always seem to have some oddball Italian brands, bronze die-cut, for about $1.25 for a 500-g package. I actually clicked on this because when I was there a few days ago, they had some of the Batali pastas. Based on the label, I didn't see any differences between Mario's and the other Italian brand, so I went with the cheaper option. Sounds like I made the right choice. ;)

Dec 12, 2014
Wahooty in General Topics
1

The Thanksgiving Recipes Googled in Every State

Ok, fair enough. If anything, gelatin with no fruit or vegetable matter should qualify as "meat." ;)

Dec 07, 2014
Wahooty in Food Media & News

The Thanksgiving Recipes Googled in Every State

"I looked at the recipe and saw nothing that, in my view, qualified the dish as a salad."

Not having seen the recipe in question...I have to ask...not even as a fruit salad? Simple Jello salads were a staple in my Illinois grandmother's house, usually loaded with whatever fruit she had on hand on the farm.

Granted, these weren't the legendary mayo/Cool Whip/sour cream concoctions that always seem to pop up on threads like this, but even ambrosia and frog's eye have some sort of fruit...which in most circles is enough to pretend it's a "fruit salad." As long as you squint...and tilt your head just right...

Dec 07, 2014
Wahooty in Food Media & News

CBS Sunday Morning annual food show 11/23/14

Agreed. I usually love Nancy Giles' pieces, but seeing her "run into" person after person on the street and say, "I'm checking to see if my Crock Pot is cooking! It is!" was 5 minutes of my life I'll never get back. I wanted more Cecilia Chiang and less Soylent. Even Jim Gaffigan was disappointing.

Nov 24, 2014
Wahooty in Food Media & News

Hi From Marssy, Chowhound CM

Hola, Marssy! Bienvenidos a nuestra casa! It's more than a bit messy, but we don't seem to know how else to live.

Top Chef Boston – Ep. #6 – 11/19/14 (spoilers)

I actually almost started a thread during the episode solely for the purpose of logging complaints about the damn cranberry run. A challenge based on nothing but athletic/physical stamina to earn an advantage in a quickfire? Utterly ridiculous. Like having-to-chip-your-ingredients-out-of-a-block-of-ice ridiculous.

Otherwise, great episode. They always do a Thanksgiving challenge, and they had a perfect setting for it this year. The food looked innovative and tasty across the board. I liked Stacy, but I do think it was her time to go.

Nov 20, 2014
Wahooty in Food Media & News

Finally! Some Real Programming and a Hero

Kaleo, you are correct. Beakers have a wide, open mouth, and usually straight sides (although if it tapers toward the base, like the one you're looking for, it would still be legitimately called a beaker), often with a pour-spout on the lip. A flask is narrower at the top, and comes in various shapes.

Nov 17, 2014
Wahooty in Food Media & News

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

I don't think going to school is all that unusual, especially if you want to end up in fine dining. And in the culinary world, I think it's generally pay-to-play - the Art Institutes of the world aren't turning a profit by giving out a lot of scholarships. A scholarship to the CIA...seems to be a pretty sweet deal. (Have you seen Pressure Cooker? Really awesome documentary about kids trying to earn these sorts of scholarships.) I got paid to go to grad school because there was a need for TA's to man the massive freshman chem classes, but there's no such void in cooking school. It's a personal value judgment - you can pay your money to learn in a classroom atmosphere, or you can try to learn it on the fly in a real kitchen.

Long story short (too late!)...if Aaron really wanted to go to culinary school, he could have taken out loans like, oh, everyone else who goes. He chose to learn it on his own, and as a result, there are some gaps in his knowledge. Not necessarily something to be ashamed of. As long as you're willing to cop to your shortcomings, you'll usually find someone willing to teach you. Unless, of course, you're a jackass, defensive, braggart without the goods to back it up.

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

The only other one that didn't go to culinary school was Ron - the rest all have SOME education, and several are CIA or Le Cordon Bleu grads.

Nov 13, 2014
Wahooty in Food Media & News

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

Yeah, I suspect much of his jackassery was just overcompensation for his insecurities about not having the training the other contestants have. But I have very little sympathy when false bravado turns to ragging on people's abilities...WHO HAVE BEATEN YOU HEAD-TO-HEAD. I'm curious to see how he'll act in LCK.

I'm not sure what to make of Katsuji at this point...I'm liking him more after last night's show, but I'm still struggling with the idea of "petroleum shrimp."

Nov 13, 2014
Wahooty in Food Media & News

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

I actually cheered out loud when they eliminated Aaron. My strong punch-you-in-the-face urges were getting stronger every time he opened his mouth. I shudder to think of what would have happened to my TV had he stayed in much longer. I'll buy that he has talent and can cook, but dude, lose the chip on your shoulder and muster up some class. The only whiff of humility that ever came out of that guy was when he was sent home.

Top Chef Boston – Ep. #5 – 11/12/14 (spoilers)

Unless he pulls a Kristen and gets himself knocked out during Restaurant Wars, only to come back.

Nov 13, 2014
Wahooty in Food Media & News