Wahooty's Profile

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Serious Eats

Yeah, Kenji has given nods to the Waffleizer on occasion. Love them both. :)

1 day ago
Wahooty in Food Media & News

upscale cocktail bars in Indianapolis

Ball & Biscuit tends to make their drinks a touch sweet for my taste, but I've gotten very nice cocktails when it's quiet enough to tell the bartender to dial it back. I prefer Libertine, but they both do a pretty good job.

Apr 15, 2014
Wahooty in Great Lakes

Serious Eats

Anything involving the words "Will it waffle?"

Apr 14, 2014
Wahooty in Food Media & News
1

Marshmallow Factory?

Maybe they're just renovating! ;)

Apr 07, 2014
Wahooty in Ontario (inc. Toronto)

Cheese with crystals

Aged gruyere too, and old cheddars. Basically anything firm with good, long aging on it, as sal_acid says.

Apr 07, 2014
Wahooty in Cheese

MTV's House of Food

Um...the food looks awful. I'm not sure I want the show to be about it. I did like the teaching segment...I will most likely watch one or two more episodes just to see the mentors in action, but might have to record them so I can fast-forward the nonsense.

Apr 01, 2014
Wahooty in Food Media & News

MTV's House of Food

So...did anyone watch this tonight? I'm watching the repeat and...wow. Just...wow. Apparently, anyone with a Pinterest account can now get onto a reality cooking show.

ETA: I should probably admit that MTV shows are a guilty pleasure of mine. But this one might be TOO guilty.

Apr 01, 2014
Wahooty in Food Media & News

what comerical are you seeing?

Well, the commercial shows a famous chef, eating famous BBQ in Austin. The Miami one also has a lot of slow-mo action shots of delicious-looking food. I actually think GOTW's question about whether these commercials are regional was an interesting one...it's pretty clear they aren't regional to those of us who don't live anywhere near Austin, but I might wonder if I always saw one highlighting Michigan delights with a chef from, say, San Francisco. A commercial for a non-food product that is clearly meant to appeal to food-oriented people seems like a reasonable topic for a "Food Media and News" board to me, but to each their own.

Mar 23, 2014
Wahooty in Food Media & News
3

what comerical are you seeing?

Not other sites. On TV. Which is...media. :)

Mar 23, 2014
Wahooty in Food Media & News

what comerical are you seeing?

I don't think she specifically means on the site...I see that commercial all the time, and I live in Michigan. There's also one with Sue Zemanick in Miami - they're Chase Sapphire commercials, not American Express. :) They seem to be run a LOT during food-oriented programming, but I don't think they're at all regional.

Mar 23, 2014
Wahooty in Food Media & News
1

Cooking from the Time-Life "Foods of the World" series of books, anybody?

Oh, what a cool story! My parents got one of these as a wedding gift...it was always the odd one out on the shelf because of the sleeve. They ordered the rest of the set, and I grew up on them. Every time Mom and Dad were planning a special holiday dinner, or just feeling adventurous, they'd pull one of these off of the shelf and flip through it. They still do. I am personally responsible for the grease stains on one of my favorite Portuguese recipes - when I was first learning to cook, I didn't have the good sense to keep the cookbook out of splatter range - and I still have an electronic file somewhere with a few of my favorites transcribed. I give these volumes (and my parents' enthusiasm for cooking from them) full credit for my curiosity about cuisines and unusual ingredients now. Some (I think South Pacific is one of them) really did call for some ingredients that are still hard to find in some parts of the country - not all volumes were adapted for the typical American kitchen. I've made it clear to Mom and Dad that I want those books eventually, and I wouldn't be surprised if it's actually written into their will. :)

Mar 16, 2014
Wahooty in Home Cooking

Air chilled chicken vs. regular

I'm not arguing that point. I'm just stating what's available in my area, and in my market, there is definitely a reason for the price differential. I live in a small town, with only a couple of stores. There is only so much shopping around to be done unless one is willing to drive an hour each way. ;)

Mar 16, 2014
Wahooty in General Topics

Air chilled chicken vs. regular

At my grocery store, "water chilled" vs. "air chilled" isn't the choice I'm making. The "water chilled" chickens also have "10-15% salt solution." I would rather dry-brine my air chilled chicken. Tonight's specimen came out juicy WITH a crispy skin, which is something I never get from the cheaper birds I have access to.

Mar 16, 2014
Wahooty in General Topics

indianapolis this august

Libertine for craft cocktails and small plates.

Mar 16, 2014
Wahooty in Great Lakes

Can you smoke a corned beef?

No idea, honestly. I do my smoking on a kettle grill, and just fiddle with it trying to keep the fire going but the temperature low until the meat thermometer says it's done. Sometimes that means finishing the cooking in the oven...it's not the most reproducible method, but it's fun. :)

Mar 16, 2014
Wahooty in BBQ, Smoking, & Grilling

Can you smoke a corned beef?

You are NOT crazy. I've done it, and it turns out beautifully. I actually rubbed mine with cracked pepper and coriander seed and called it pastrami, but whatever you call it, it's delicious. You might want to soak some of the salt out before smoking, though.

Mar 16, 2014
Wahooty in BBQ, Smoking, & Grilling
1

The problem with Chowhound

Perhaps that's less helpful in NYC, since you can get pretty much anything there and it's going to be better than you can get it wherever you're from. But in other cities, if the OP doesn't specify, often the first question is "where are you from?" so that the locals can target recommendations and offer things the OP can't get at home. If a Torontonian is visiting Chicago, I'm not going to try to find them a peameal sandwich (or assume that's what they want to find), but I will probably recommend my favorite places for Mexican food before I toss dim sum, ramen, or Portuguese at them. Likewise, I'm not going to tell someone from BBQ country about my favorite BBQ shack in Michigan...but I might point them to my favorite source for smoked whitefish.

Mar 16, 2014
Wahooty in Site Talk

Litmus paper to test the PH of a sourdough yeast culture

You're right on the money with narrow range pH papers - have you checked homebrewing supply places? There are narrow-range papers targeted at both beer and wine brewing that might run cheaper than ordering from a scientific supply house, especially if you can save on shipping. They'll usually read in .2 or .5 increments. This place is out in Brampton, but it might be worth calling your nearest wine-making shop to see if they have them:
http://homebrewsupplies.ca/product/20...

Mar 16, 2014
Wahooty in Ontario (inc. Toronto)

Litmus paper to test the PH of a sourdough yeast culture

3-10 is very common - just not for this kind of application. I use it in my freshman chem classes all the time, and it is cheap.

Mar 14, 2014
Wahooty in Ontario (inc. Toronto)

Stella Trattoria Traverse City MI

For breakfast or lunch, Frenchies.

Mar 14, 2014
Wahooty in Great Lakes

Worst commercials?

Cruncha muncha. Kill me now.

Mar 11, 2014
Wahooty in Chains

Knife Fight, Esquire TV

I decided to bump this thread, since it was the first one to bring this show to my attention...but I couldn't watch it because it wasn't on my cable lineup at the time.

BUT...we're going all digital in my stitch of the Mitten, and I just got my cable box today - Esquire is one of the channels I now get, and I watched my first couple of episodes of Knife Fight today. I REALLY enjoyed it. Chopped is so self-serious it irritates me - how can you have so much gravitas while assigning people ingredients like "cherry drink"??? - KF hit the right tone for me. Less sob story, more cooking...fewer ridiculous ingredients, more good-natured trash talk amongst contestants. Please tell me it's always like this before I fall deeper into this rabbit-hole...

Mar 10, 2014
Wahooty in Food Media & News

Ignore button, please

Wait...you mean you don't enjoy opening yet another thread about <redacted>...with 15 or so replies...only to find that only two of them actually discuss the <redacted>?

As a dedicated lurker, I've been amusing myself by flagging the chitchat, but I'm not really getting anywhere.

Feb 26, 2014
Wahooty in Site Talk
8

Frank Bruni / A taste you just hate?

Thank you, lingua. You've armed me for the next time I ask for help appreciating something that I didn't enjoy on the first few tastes. There are always a few people that answer with, "why bother? You don't like it, move on."

I genuinely pity people who have never learned to like something. I still hope someday someone will show me how to like peas...otherwise, I've come a long way as I've grown up.

Feb 25, 2014
Wahooty in Food Media & News

Boker's Bitters?

Thanks for the feedback. I've been sticking with fruit/vegetable/floral bitters so far and have yet to do a general aromatic bitters - I've got a pretty good stash of both Angostura and Fee's at the moment - so I thought this might be worth a shot to get my feet wet. Maybe I'll just dive in so I can see what they taste like.

Feb 24, 2014
Wahooty in Spirits

Boker's Bitters?

Need new bitters projects. Thinking this might be a classic addition to my stash, and fairly straightforward to make....but is it worth it? Are there cocktails that specifically require it, or are improved by it?

Feb 21, 2014
Wahooty in Spirits

More news from the moochers of society....

I think lingua's tongue has actually been permanently surgically implanted there.

Feb 20, 2014
Wahooty in Food Media & News
3

Food Quests Board

I find the concept interesting, but the name problematic. Perhaps "projects" would be a more appropriate name than "quests"? A quest sounds, to me, like a seek-and-find mission...like going out on a quest to find the best croissant in Paris. That's a topic that is better addressed in the normal discussion format, as it is more exploratory and open for debate. If the idea is to collect information or tips with less discussion, there has to be a better way to get that idea across.

I also agree with d_sq_p that it's pretty much going to be impossible to find new posts when these workshops start to get bigger, since the voting is likely to change both the content and the organization each time you open the thread.

Feb 17, 2014
Wahooty in Site Talk
6

Solution to ignore button debate......see inside for details

And I might argue (if I were the arguing sort) that it's a perfect example of how moderation can remove the sort of thing for everyone that an ignore button removes for one. I once had someone attack me for something someone else said, that said attacker falsely attributed to me. I no longer remember who it was or what it was about, because there is no longer a public record of it, and I have moved on. If I chose to use an ignore button, that person could slag me to anyone that wants to read, and I would have no opportunity to refute or report it because I would never see it.

I honestly don't care. If they institute an ignore button, I doubt I will use it. I just don't think it solves the issues that those calling for it think it will.

But wait...I'm off-topic again. This thread is supposed to be about HIDING.

Feb 16, 2014
Wahooty in Site Talk
2

Solution to ignore button debate......see inside for details

Comme ci, comme ca. I get that that is the point being made in this thread. I have my fun on the general boards, but I cut my CH teeth on Ontario and still lurk there. It is truly sad what it has become. Too few people have been willing to speak out, and my personal frustration has vented itself as fairly innocent (but off-topic) snark on this thread.

Whatever, it was fun while it lasted. ;)

Feb 16, 2014
Wahooty in Site Talk
2