Wahooty's Profile

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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

Whack-A-Mole

Silence? Who are you, and what have you done to our jr?

Whack-A-Mole

It seemed like it got better...then worse. The bouncing. But maybe I've just gotten spoiled. Here are the deets:

On my phone (Droid/Chrome): not bad at all. Can point and click as soon as the page loads. Pretty fab, actually.
On my tablet (Droid/non-Chrome standard browser): absolutely crippling. Can't seem to hit the thread I want on the first try no matter how long I wait...the screen bounces up, down, diagonally, and sideways. Okay, I might be lying about the last two. I suppose this is my punishment for buying a cheapie tablet.
On my laptop (Windows/Chrome): fine with AdBlock. When AdBlock is disabled, this is more of an issue. I use AdBlock largely because I don't want to participate in a Whack-A-Mole tournament every time I want to find out what happened on Top Chef this week.

I don't expect you to cater to my crappy tablet, but honestly, this is the only site where this is a major problem, so something seems amiss to me. Would love to live in a bounce-free house.

At the very least, can I have my expanding avatars back???

Nov 02, 2014
Wahooty in Site Talk
1

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

Simply carrying on a time-honored tradition of getting hammered at Fenway...

LA Times Op-Ed: Big Soda's false populism

So if my gynecologist writes me a script, my insurance will pay for my monthly cupcake dosage? Sign me up.

Oct 29, 2014
Wahooty in Food Media & News

Top Chef Duels Finale (spoilers)

I can't muster up two shits to give about Shailene Woodley in general, but she was thoroughly foraging what CJ likes to throw down. Everybody had to cook for someone annoying...at least she was enthusiastic about the theme, and he had an inherent advantage in his duel as a result. I found CJ's proselytizing far more irritating than hers.

(Having re-watched his episode...the dude "marinated" fish by mashing it into lawn clippings. And served that shit on a rock. A FREAKING ROCK. In some circles, we call that kind of cuisine...CAMPING.)

Rob Zombie was the whole Home Depot, but all of the other celebrity judges were just scene dressing. I don't think for one second that any of them had any influence over the verdict. I suspect Rob Zombie knew that too, and that's why he was so cranky.

I'm sure CJ's food didn't translate well on TV, but I really wanted Antonia, Dale, Blais, or Takashi to make the final. Frankly, the whole thing was like an extra-frustrating Restaurant Wars episode, where people got sent home for making good food, but also doing something that wouldn't matter at all in regular competition. Gah. This was good summer entertainment, but make with the real Top Chef already.

Oct 09, 2014
Wahooty in Food Media & News

Best bets for Thanksgiving dinner 2014?

Hey, cool! Can we all come?

"Natural" color stains?

I wish I could remember what dish I was making that scattered dried turmeric on my counter. I tell my students I was "making Indian food." I discovered that it was an indicator when I spritzed said counter with household cleaner, and the dustings showed themselves by turning brick red before I wiped them up.

Other culinary acid/base indicators: ginger, red cabbage/onion (never use red cabbage in a gratin that calls for green), red wine.

Oct 08, 2014
Wahooty in Not About Food

"Natural" color stains?

Unless it comes in contact with something alkaline, in which case it turns brick red.

I love acid/base indicators. :)

Oct 05, 2014
Wahooty in Not About Food

Mario Batali finds in Michigan

Sep 29, 2014
Wahooty in Great Lakes

I think I saw a mouse in frying pan....throw out or clean it?

"The plastic's not -that- absorbent & the critter was in it maybe 9 seconds."
---

Boy, gives a whole new meaning to the 5-second rule. ;)

Sep 23, 2014
Wahooty in Not About Food
1

My plants are plagued by aphids and fungus gnats

Oddly enough, after being near death for most of the summer, it has come back as the days have been shortening and is not currently showing any aphid population. It's the Little Serrano that Could. It'll be a game-time decision whether or not to bring it in this year...I should just let it go, but feel like I owe it a chance since it keeps fighting back. :)

Sep 20, 2014
Wahooty in Gardening

Party Early Birds

DST --> Standard = "Fall Back" = Everyone else turns their clocks BACK one hour. Drongo doesn't, so thinks it's noon when everyone else knows it's 11, and thus arrives an hour early.

Sep 20, 2014
Wahooty in Not About Food

17 Struggles Only Lazy Vegetarians Will Understand

Bubble in the crust. Have you people never made pizza?

Top Chef Duel 9/10 Dale vs. Tiffany

I contemplated writing a recap, but it would have been, in its entirety:

Wow. Who knew Rob Zombie was such a humorless dick?

My plants are plagued by aphids and fungus gnats

Thanks for the follow-up. I have chronic fungus gnat problems - they have actually affected plants after bringing them indoors - and have tried Gnatrol. It works...but the gnats eventually come back. Meanwhile, I have a serrano pepper that is fighting for its life vs. aphids. I do the USDA insecticidal soap every now and then, but the poor plant just can't keep up with the damage. Right now, it has come back and has set fruit, but I'm debating whether to try to over-winter it indoors again.

Sep 08, 2014
Wahooty in Gardening

Guinness World Record - 27 One Liter Beer Mugs

I believe the story I saw this morning reported the weight as 136 lbs.

Sep 08, 2014
Wahooty in Food Media & News
1

I'll miss you Joan

Courtesy of Kathy Griffin:

"Early on in our friendship, around the time she had a recurring role as my mother on the sitcom "Suddenly Susan," I asked her, "How do you deal with the fact that you're a nice, generous woman but are thought of as this mean comic? Doesn't it drive you crazy?"

Without skipping a beat, over her usual meal of asparagus and Altoids, she answered, "Why would I care about that? Those people don't know me. As long as they're laughing, that's all I care about. Also, if they think I'm mean, maybe it's good for my career."

That's called being fearless, in case you needed another reason to worship Joan.

Then she picked up the check, by the way. She always picked up the check. One time, I was committed to getting that check first, only to find that she'd had her assistant call ahead that afternoon when she learned where I was taking her, and pre-picked up the check. I didn't even know you could do that."

http://www.latimes.com/entertainment/...

Far-away Chains on your "To Do" List

I'm not sure I'm on board with jalapeno cheese for a first-timer...but I am a cheeseburger slider girl. They are positively disgusting, but in a longingly craveable way.

I must say, I feel the need to pipe in for the Midwest again, because an uninformed reader of this thread might think that WC is a mid-Atlantic thing. You can get them there, as one of my best college friends was delighted to discover when I introduced her to sliders and chicken rings in New Jersey en route to NYC. I still haven't worked out how White Castle has managed to hang on in the Midwest and the (northern) Mid-Atlantic, but disappeared everywhere in between.

Sep 04, 2014
Wahooty in Chains