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Sketchy Stuff We Resort To In Kitchens

Am I the only one wondering if the proteins from the saliva had any kind of (very dilute) egg wash effect on the crust?

No?

Ok then. <whistles> <slinks out>

Sep 02, 2015
Wahooty in Not About Food
1

Sketchy Stuff We Resort To In Kitchens

It's usually the malt that's smoked, actually. But yes, this one involves tossing smoked pig heads and bones into the brew.
http://www.beeradvocate.com/beer/prof...
Note: they have changed the labeling/marketing since this happened, largely to make it more obvious that meat was used in the production. The current bottle makes it pretty obvious there's pig in it. :)

Sep 02, 2015
Wahooty in Not About Food

Sketchy Stuff We Resort To In Kitchens

I know it sounds gross, but it's a very good beer. The reason I didn't realize it had meat in it is it's not overtly porky - there's just a savory note to it that can taste good to an omnivore, but not to someone who hasn't willingly eaten meat since kindergarten. He didn't know WHY he didn't like it, and he never will because I have no desire to make him hurl. :)

Aug 27, 2015
Wahooty in Not About Food

Sketchy Stuff We Resort To In Kitchens

Oh GOD...I once served a beer to a vegetarian friend...like, went veggie at a very early age, as soon as he first figured out meat came from animals. And it was a smoked beer, which said friend likes, and I often describe those as "bacon in a glass." So I thought this one was a typical "bacon in a glass" beer. He tried it, handed it back, and said,"I don't care for that." It was much later that I realized the beer in question was made with actual pork parts. I CAN NEVER TELL HIM THIS. I still feel AWFUL. But I swear, I did not KNOWINGLY feed him pork parts!

Aug 26, 2015
Wahooty in Not About Food
1

Consumer Reports finds fecal contamination in ground beef

Don't be silly. On stray cow carcasses in the strawberry fields.

Aug 26, 2015
Wahooty in Food Media & News

Detroit's Most Anticipated New Restaurants and Bars, Fall 2015

Thoughts? I am very excited about Katoi, but won't be holding my breath.

Aug 26, 2015
Wahooty in Great Lakes

'Profile' of Contributors

Are you also going to allow us to not have our selected places or tags displayed?

Aug 17, 2015
Wahooty in Site Talk

site forgetting "read" posts

It's even less of a big deal to check "My Followed Posts" so I can check them all at once rather than individual e-mails. But more often than not, when an old post resurfaces, I now know it's going to be one of those I open up and the only collapsed post will be my own, leaving me to dig for new content. It has been an ongoing issue, one that long-time users have been complaining about for a LONG time, and TPTB have said they are not making it a priority. I have probably written this post several times over the year this thread has been up, only to delete without posting because it seems like a stupid thing to lose my shit over. However, this is a big part of why I don't continue to participate in old threads as they pop back up - I am tired of re-reading long threads, plain and simple. It's frustrating that those who could fix this don't find it worth fixing, so I finally vented. Apologies if my little outburst offended anyone - I'll just go back to my usual lack of participation now.

Michigan Spirits along I-96/94 corridor

Hey Mittenfolk, I need help. I know what I want, but not the best place to get it. For the sake of simplicity, I need shops between Grand Rapids and Toledo that sell Two James Grass Widow and Journeyman's barrel-aged Billberry Blackhearts gin. In GR, my Google-fu says that Smitty's in GR sells both brands, but I need backup options in case they can't come through on those specific products. Bonus points for proximity to either highway or a reputation for good prices. The actual distilleries are just out of reach, since this is the start of a substantial roadtrip and they are in opposite directions from my route, but I know there have to be liquor stores in GR, Lansing, AA, etc. that have what I want. TIA!

Jul 23, 2015
Wahooty in Great Lakes

Traverse City recommendations

Regarding Stella, I have always had fantastic experiences sitting at the bar. The bartenders are always slammed, yet manage to provide warm, attentive service to those seated. Pros with class. My one dinner at a regular table was the worst experience I have had there. (By "worst" I mean, "meh, fine" not actually "bad.") I really like Stella, but I LOVE the bar staff.

I don't think you can possibly go wrong with Frenchies or Don's. Get a cherry shake with real cherries for me.

For over-the-top...is Cook's House still good? I LOVED my one meal there, but it was 2-3 years ago. Haven't managed to set up a return visit.

If you're into beer, add Rare Bird to your rotation. Very tasty bar food and a solid beer list. Traverse City Whiskey Company has a couple of good barrel-aged cocktails and one of the more awesome bartenders I've run across in a while. The Low Bar (under 7 Monks Taproom) is also a pretty good bet to get a good drink.

Jul 23, 2015
Wahooty in Great Lakes

Accompaniments for smoked trout (individual picnic lunch)

I am seconding:
1) Crackers. Although you have probably already thought of that.
2) Vinaigrette potato salad. Something like one would make as part of a salade nicoise. I would use dill and parsley as my fresh herbs. I would actually use this as a jumping off point for my picnic and pack tomatoes, blanched or pickled green beans, hard boiled (or deviled?) eggs, lettuce leaves to make wraps... What can I say, I like a theme.
3) Bubbly beverage. As someone who has just been enjoying a late-night snack of stale crackers and smoked whitefish dip, smoked fish is persnickety with pairings. I like a strong Belgian beer with smoked fish, or a very crisp, tart bubbly wine or cider can also work. Non-alcoholic? Maybe a fizzy lemonade on the tart side (maybe with a little thyme)?

Jul 11, 2015
Wahooty in Home Cooking
1

What's for Dinner #374-The Summer Swamp Edition! [through July 14, 2015]

Peer pressure is evil. Posted this on FB and a CH friend said I should join WFD so I figured WTH?

Grilled salmon with a garlic/lime/cumin/S&P marinade, on grilled garlic scapes, side salad with my CSA farmer's salad mix (13 or 14 different greens - so stinkin' delicious) garnished with carrots and radishes from my garden and a sesame/soy vinaigrette. White bordeaux from Aldi because that's just how I roll.

Question re: mahlab

So, I'm making some amaretto, and it was a convenient excuse to buy some mahlab and get familiar with it. My Google-fu keeps leading to descriptions of mahlab as "the dried pit of the sour cherry." From what I have found out, sour cherries in the Middle East are not the same as the ones we grow here in Michigan, so the kernels in my jar are much smaller than what I'm used to for a complete cherry pit. My question is, is it truly the whole pit, dried? Or just the kernel from inside the pit? What I have are approximately the same size as the fresh kernels. I like to make cherry preserves that use some of the kernels - but cracking the pits open is a pain in the tuchus that leads to dents in my cutting board and a lot of smashed kernels...I am thinking about just using some of my mahlab this year. I probably will do that regardless, I'm just wondering if anyone can settle this nagging question for me.

Jul 01, 2015
Wahooty in General Topics

Food for a full day of boating

If your family is anything like my family, any kinds of plates/utensils/cups are way more hassle than they're worth. My cousin-in-law has a standing order with her local deli for summer sausage and cheese, sliced deli thin. We pack small rolls to make sandwiches small enough to hang on to with one hand, whatever condiments are necessary. Veggies and dip work well when anchored, but actual salads require plating more sophisticated than a paper towel, so we don't really do that. We take little ones, so our drink coolers have a mix of water, juice boxes, and beer, and Goldfish crackers are one of the first things cracked open. Frozen grapes are a perfect suggestion. If I were feeling fancy, I'd make a big shooter's-style sandwich (muffaletta? steak, mushroom, and arugula?) and cut it before packing it, and maybe make some fruit or caprese skewers. Nothing drippy, and nothing that requires loose plates, etc. because no matter how well you THINK you've secured everything before a ski run, something will blow away.

Jun 16, 2015
Wahooty in General Topics

Coming Soon: Post Tags

Airport code tags for major cities would be useful, since that's a convention we've already been using to make it easier to navigate regional boards.

Frozen mango

I'm pretty sure a simple agua fresca would be easily adaptable.
http://thelatinkitchen.com/r/recipe/m...

Jun 13, 2015
Wahooty in Spirits

Breaking Bad vodka launched in the US

This is why we can't have nice things.

Jun 13, 2015
Wahooty in Spirits

Neil Young's Anti-Starbucks Anthem

Agreed. If I have two of them in my podunk college town...it ain't hipster. Hipsters don't get their buzz in the student union.

My deck, with my Behmor roaster, my hotpot, and my AeroPress? That's hipster. Open all day by appointment only. ;)

Jun 13, 2015
Wahooty in Food Media & News

Morels 2015

Just pop 'em in the freezer for a couple of hours. Makes the prep far less squirmy.

Perfect Cocktail Glass

The site you linked sells them.
http://www.newyorkfirst.com/gifts/nic...

May 30, 2015
Wahooty in Spirits

When was the last time you had a REAL hot dog?

Sunday. I don't eat hot dogs often anymore, but whenever I'm visiting my cousin in Green Bay, I make a trip to Maplewood Meats and can't resist buying the natural casing hot dogs and stashing them in my freezer. Smoky, salty, snappy goodness. Bun: not necessary. Mustard: absolutely required.

Apr 28, 2015
Wahooty in General Topics

Documentary: "Urban Fruit"

I feel like I've seen that guy in another documentary/60 Minutes/TEDtalk/etc. I definitely remember someone advocating for planting in those strips, since kids can't use it to play and it's kind of a waste to put any effort into cultivating grass there. Makes perfect sense to me.

Apr 28, 2015
Wahooty in Food Media & News

Williams Sonoma gift card - what would you do?

My mascot at work is a bulldog, but I was genuinely impressed at how expressive the little guys turned out to be. They do have a tendency to float bottoms-up, but you can get them to roll over for a belly rub.
Um, not that I've ever given my ice cube a belly rub.
Nor did I ask it "Who's a good boy?" as I poured my drink.
Nope. That has never happened.

Apr 28, 2015
Wahooty in General Topics

Botulism outbreak linked to Ohio Church potluck

The commonly repeated "It's not the mayo, it's the potatoes!" refrain generally had more to do with cross-contaminated cutting boards than anything else.

Apr 26, 2015
Wahooty in Food Media & News

Palate Memory...

This didn't hit home for me until I got to the chocolate milk. At home, pizza was the one meal we could have soda with instead of milk, so the only time I ever had milk with pizza was that at school, where the milk was always chocolate and the "pizza" was always a beige rectangle of styrofoam and plastic with a few crumbles of Weird Meat-Like Substance. I don't know that ours was Ellio's, but I know the memory for sure.

Apr 25, 2015
Wahooty in General Topics

Your favorite junk food or guilty pleasure?

I consider White Castle its own amuse bouche. A whole sackful of my bouche being amused.

Williams Sonoma gift card - what would you do?

Hee hee...one of my friends gave me some of the ice molds for Christmas. I can make big spheres and ice bulldogs. My friends are very jealous. :)

Apr 21, 2015
Wahooty in General Topics
1

Triscuits flavors...any good?

I also love the brown rice/sweet potato red bean ones. Oh, and the wasabi/soy thins. Rosemary and olive oil are the ultimate ridiculously addictive cracker for me - I can't buy them because the box disappears too quickly. I am not crazy about the dill ones - they taste too strongly of that grassy/anise flavor of dried dillweed.

Caveat: I am a whore for any salty snack food with a noticeable MSG presence, and flavored Triscuits definitely fall in that category.

Apr 21, 2015
Wahooty in General Topics
1

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

There are a couple of reasons I won't give Jenny's number: 1) I shouldn't have to give them anything aside from my money, period and 2) I don't know if that particular number has been removed from circulation, but I know people whose numbers have the same exchange, and the last thing I want to do is be responsible for directing any more annoying calls to that number, should it still exist somewhere. :)

Apr 20, 2015
Wahooty in Not About Food
1

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>