Wahooty's Profile

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Memorable Quotes about booze

"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

I beg to differ. Following that first sentence has led to some of my best vacations. One late night, beer-fueled idea is still going strong, 15 years later. ;)

Jul 22, 2014
Wahooty in Food Media & News
2

Religious-based food events or restaurants, GTA and beyond

This may be stretching the "beyond," but it's not too far over the border...the Thai market at the Midwest Buddhist Meditation Center in Warren, MI:

http://chowhound.chow.com/topics/796097

Jul 15, 2014
Wahooty in Ontario (inc. Toronto)
1

Katie Lee (Joel) - LG Commercial

You know...I was a Top Chef early adopter, and haven't really seen the first season since I watched it in real time. I never particularly liked Katie Lee, nor hated her...largely because I was also young then. But having seen her LG commercial...you would think after a decade or so she would have figured out how to be personable on camera.

http://www.youtube.com/watch?v=UoBGQX...

Jul 14, 2014
Wahooty in Food Media & News

What's So Wrong About Not Lliking ..... ?

<sigh> you know there's only ONE monument.. ;)

Jul 11, 2014
Wahooty in Not About Food

Ludington and Manistee MI?

"Did I mention that there also were a surprisingly high number unaccompanied females hanging out downtown, in the vicinity of Blue Moon, Barley and Rye, The Mitten Bar and Jamesport Brewing Company? I’ll assume this is something Wahooty can relate to ;-)"

<snork> I'll cop to having been one of those unaccompanied females on occasion, but I tend to head out there during mellower times - random weekdays or the off-season - so I've never noticed a particularly large number of sisters-in-arms. ;)

For the future reference of others who might be headed to Manistee, I did visit Bluefish a week or so ago. Right now, they're operating at a higher level than the Cow...I think the owners are paying more attention to the newer place, especially since it's the high season there and the low season here. The fish dishes we had were both quite lovely, and the sides are a little more creative and varied - the red beans and rice that came with my fish weren't great as Red Beans and Rice, but a perfectly nice rice and beans side dish, if that makes any sense.

Jul 09, 2014
Wahooty in Great Lakes
1

When Morton just won't do...Pasta Rocks!

You're right. Paying twice as much for pretty is the So-Called Foodie way.

Jun 06, 2014
Wahooty in General Topics

When Morton just won't do...Pasta Rocks!

The price reference was in regard to the original product, not the GO price. If I had a GO, I might buy them there too. And put them in a grinder for use as finishing salt. ;)

Jun 06, 2014
Wahooty in General Topics

When Morton just won't do...Pasta Rocks!

I can't say how many editors may be placing this product in their magazines, but I'll keep an eye on Saveur, the only one to which I currently subscribe. But my Mad Googling Skillz (tm) indicate there are three places online to buy this product: Epicurious.com, Cooking.com, and directly from Olivelle. Conveniently enough, I already buy nothing from any of those sites.

Jun 06, 2014
Wahooty in General Topics

When Morton just won't do...Pasta Rocks!

Assuming I actually think there is value in salting pasta water with fancy salt, I just did a price check at my small-town, Midwestern grocery store. I can get pink Himalayan salt for $5.99/lb. Why exactly should I pay twice as much for a more labor-intensive product?

Jun 06, 2014
Wahooty in General Topics

Photos of Fictional Dishes

Why just photos when you can make them yourself? ;)
http://www.amazon.com/Feast-Ice-Fire-...

Jun 05, 2014
Wahooty in Food Media & News

Top Chef Duels [Was: Top Chef Extreme]

Jun 04, 2014
Wahooty in Food Media & News

Top Chef Duels [Was: Top Chef Extreme]

I have a friend whose surname does not seem unusual to me at all, but he claims everyone with that name originated in the same village in England. I think whatever the name was in the Antonia/Mike Isabella case was a fairly common Sicilian name - there was a pretty lively conversation on the TC thread at the time, if I recall.

Jun 04, 2014
Wahooty in Food Media & News

Top Chef Duels [Was: Top Chef Extreme]

Actually, wasn't it just a common surname? I don't think it was a particular individual...they just got a kick out of playing with the idea of being "cousins."

Jun 04, 2014
Wahooty in Food Media & News

Is Carbonation Affected by Temperature, Pressure, Time?

This has absolutely nothing to do with solubility. And with all due respect, that is one mnemonic I will never teach my students.

Jun 03, 2014
Wahooty in General Topics

Is Carbonation Affected by Temperature, Pressure, Time?

I can't speak for tastesgood, but I make my living explaining these concepts to college kids. :)

Jun 02, 2014
Wahooty in General Topics

Is Carbonation Affected by Temperature, Pressure, Time?

Substances don't disappear when they dissolve - when a solid (like sugar) dissolves in water, large crystals are broken down into individual molecules that are each surrounded by water molecules. Since carbon dioxide is a gas, the molecules are already pretty far apart in the gas phase - when they are dissolved, like anything else, each individual CO2 molecule is completely surrounded by water molecules. So yes, they are mixed, just like when you dissolve sugar in water, you are mixing the two substances together without changing the identity of the substances themselves.

Jun 02, 2014
Wahooty in General Topics

Is Carbonation Affected by Temperature, Pressure, Time?

The amount of carbon dioxide dissolved in your drink is definitely dependent on both temperature and pressure. Basically, water and CO2 are very different molecules, and as a result, CO2 molecules don't like to be dissolved in water. This is why any carbonated beverage, when left open, will eventually go flat. The higher the temperature of your beverage, the faster those CO2 molecules are moving, and the easier it is for them to escape the liquid. If you keep your mug in the fridge, it will retain more bubbles than if left out at room temperature, but I imagine it will probably still lose fizz pretty quickly because of the high surface area and lack of a cap to hold in the escaped CO2. You'd be better off just pouring yourself smaller quantities and leaving the undrunk seltzer in the bottle, cap on, in the fridge.

The only pressure that matters is the pressure of CO2 above the surface of the liquid. Pumping out air will actually cause the seltzer to go flat faster because you are removing CO2 from the headspace above the seltzer. The way home carbonation systems work is by filling that headspace with a high pressure of CO2 - the more CO2 molecules you pack into that space, the more often they're running into the surface of the water, and the greater the chances they will dissolve in the water to alleviate some of that pressure up above. Every time you loosen the cap and hear that "fft!" noise, you're releasing the built-up CO2 pressure inside the bottle, and CO2 molecules start leaving the solution (thus the incredible fizzing you sometimes get just loosening the cap on a fresh bottle).

May 31, 2014
Wahooty in General Topics
1

Sad to report the passing of Veggo

<sigh>

The world is a little dimmer and less interesting now.

Cheers, Veggo. And my most heartfelt condolences to you and your family, Peter. Salud.

May 28, 2014
Wahooty in Site Talk
4

Amaro as souvenir - advice?

Thanks for the suggestions, gents! My friend went above and beyond the call of duty...I am now the proud owner of not one, but TWO varieties of Alkermes (I did suggest OSMN, but too late), along with a bottle of Limoncello di Capri and a pistachio cream liqueur.

Now I'm just waiting for strawberries to be in season and for my benefactor to have a free evening to do a comparative tasting. :)

May 28, 2014
Wahooty in Spirits

Ludington and Manistee MI?

Disclaimer: I haven't been to Bluefish, but it is a sister restaurant to Blue Cow in Big Rapids and it looks like there are some common menu items. I go to Blue Cow fairly regularly - they do a nice job with fairly simple preparations of steaks, fish, veggies. The starches are hit-or-miss...I dislike their "risotto" so much I will actually avoid menu items if they come with it. People around here love it, but in my opinion, it is mushy and bland.

I don't know if you're interested in somewhere for drinks, but I really like the Mitten Bar in downtown Ludington. They serve only Michigan-made beer, wine, and spirits in a cozy, almost coffeeshop-esque atmosphere. There's a sister bar attached called Barley and Rye that specializes more in whiskey but doesn't have the Michigan-made limitation - I haven't been there yet but they also have a kitchen and the menu can be ordered from either bar.
Bortell's is on my to-do list for this summer - if you go, please let me know what you thought. :)

May 27, 2014
Wahooty in Great Lakes

Anything New and Chow-worthy in Madison, WI?

I can't speak for Wisconsin, but in Michigan, cherry season isn't until late June and July. Each variety of cherry only has a season of a couple of weeks, and it seems like the sweet and tart are usually a week off from each other.

May 26, 2014
Wahooty in Great Lakes
1

Jon Favreau's movie, "Chef"

May 25, 2014
Wahooty in Food Media & News

Jon Favreau's movie, "Chef"

Hee hee...and here, *I* looked at the list and went, "SQUEE! It's only going to be 50 miles away from me!" But it's a 50-mile trip I make once a month on average, and I was scheduled to make it to pick someone up from the airport anyway. :)

I really enjoyed it for what it was - a feel-good movie with some great passion for food behind it. Everything the Buzzfeed article talks about came through in my opinion - I had been wondering just how involved Roy Choi was in it, since all of the experimental dishes seemed to have that Latin/Asian crossover thing going on. Very nicely shot, though - those scenes made me hungry, and more than a little bit bitter about the sad movie theater popcorn I was snacking on...

May 24, 2014
Wahooty in Food Media & News
2

Jon Favreau's movie, "Chef"

Much wider release this weekend:
https://www.facebook.com/ChefTheFilm/...

May 23, 2014
Wahooty in Food Media & News

Ever been recognized on the street by a fellow Chowhound you never met before?

I could give a rat's ass about video games, but the folks I share walls with in the fall will vouch for my football obsession. Otherwise, they must think I have an oddly seasonal variety of Tourette's.

Regardless, I prefer to watch it without the company of men because I get tired of them asking stupid questions. While eating bacon.

May 22, 2014
Wahooty in Not About Food
4

Ever been recognized on the street by a fellow Chowhound you never met before?

Honey, I ain't confused 'bout nuthin'.

May 20, 2014
Wahooty in Not About Food

Ever been recognized on the street by a fellow Chowhound you never met before?

Touche'. ;)

May 20, 2014
Wahooty in Not About Food

Ever been recognized on the street by a fellow Chowhound you never met before?

I am not nearly this animated in person most days. However, even if I were, I don't post frequently enough to show up on many peoples' radar. Even when I had an active local board, my first time introducing myself to other Chowhounds was often met with a blank stare.

If I bumped into you in a cocktail context, I like to think I would recognize you and say hi, but if I saw you in a random market, I'd probably think to myself, "huh..that guy kinda looks like JMF. Funny."

I assure you, I'd do the same if I passed Matt Damon on the street.

May 19, 2014
Wahooty in Not About Food
1

Ever been recognized on the street by a fellow Chowhound you never met before?

Any man claiming they have not met a woman who loves bacon is, in fact, a boy who has not yet worked up the nerve to talk to a girl.

May 19, 2014
Wahooty in Not About Food
2

Amaro as souvenir - advice?

I have a friend who is currently in Italy (Florence, to be exact, flying out of Rome in a couple of days). I thought it would be nice to have them bring me back an amaro as a souvenir...but have no idea which ones are either easier to find in Italy or much cheaper than tracking them down here. I would love to get hold of something unusual.

For what it's worth, I live in a small town in Michigan, but will be in Chicago soon. A bottle of Fernet Branca is on my shopping list when I'm there. I am also open to suggestions for other unusual liqueurs that might be special.

May 19, 2014
Wahooty in Spirits