Wahooty's Profile

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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>

Gendering of Food

I'm not sure if you're including beverage stereotyping in your paper, but to add to some of what others have mentioned, I get this ALL the time. I have a male friend who is not a big drinker - he is not a big fan of bitter drinks, strong flavors, dry wines, etc. He does, however, humor me and go to breweries, distilleries, wineries, etc. with me. Whenever I visit a new brewery, I order a tasting flight so I can try as much as possible, and when he goes with me, we each order one and try not to duplicate any beers. Since I'm more of a beverage nerd, sometimes he will just tell me to make all of the selections. One brewery had a variety of shandies and ciders on tap, so I made one flight of the lighter offerings, and one of IPAs, high-alcohol Belgian styles, etc. I joked with him that the server would give me his flight and him mine, and sure enough...she did. When we swapped boards, she sheepishly chuckled and apologized for making assumptions.

This happens with cocktails, too. If you're headed to our table with a fluffy, pink, fruity thing and a dark, bitter thing...the gentleman will have the pink thing, and the smoky Manhattan is mine.

Oh, and I was recently at my local BWW when some Leinenkugel reps were there to promote their new IPL. They passed out samples to everyone at the bar, but as the reps worked the room to promote and get feedback, they chatted up the couple to my left...and the couple to my right. (They completely bypassed me, and if I had to guess, I was by far the most hardcore IPA drinker at that bar that day, gender be damned.)
In both cases, the female half of the couple politely said it "wasn't their style" and asked when the Orange Shandy would be coming out. Stereotypes DO exist for a reason. :/

Apr 08, 2015
Wahooty in General Topics
1

Hover over avatars - no longer enlarges

Yeah, seriously. What is the point of having individual avatars if nobody can actually make out what they are? Most of the avatars around here are simple images, but unidentifiable without a bigger image. LW's is one of the few that is easy to make out at the current size. But Marssy and Pat both have impossibly tiny pictures of themselves...no distinctive features can be seen at this size. Either put back the expanding function or make the avatars display larger to begin with. The latter seems like fairly simple coding, even if the images are low-res. When I first uploaded my avatar, it was displayed larger on the profile screen than it is now, so I could see if it translated, and it looked fine. As it is now, it is mostly worthless.

Apr 07, 2015
Wahooty in Site Talk

The "Food Babe" Blogger Is Full of Shit

This is the same logic that leads some of my students (I teach predominantly non-science majors) to think that water boils at a lower temperature at high altitude because the atmospheric pressure is higher. I shit you not. It's harder to breathe in Denver because the air is too thick. See how much sense backward science can make? She makes my job harder, and that's why I shared the original link with the caption, "See you in hell, bitch."

site forgetting "read" posts

Yep, ridiculous that nothing has happened on this front.

Apr 05, 2015
Wahooty in Site Talk
2

Toy Kitchen Renovation: High-End Appliances, Gourmet Food

Oh, believe me, the K-cup thing makes me twitch, but that's mostly because K-cups themselves make me twitch. I just think play kitchens and kids in the real kitchen are not mutually exclusive. The real problem is play kitchens for adults.

Apr 01, 2015
Wahooty in Food Media & News

Toy Kitchen Renovation: High-End Appliances, Gourmet Food

Aw, c'mon, LW. There's room for both. :) My nephews have each, in their early years, expressed a great deal of interest in what was going on on the stove. When they were small enough, my brother and I would pick them up and cook with them on our hip so that they could get a good view. But now they have a miniature kitchen with fake food so they can "cook" on their timetable instead of ours, and be more hands-on while they're still too little to cut, stir-fry, etc. It's in a corner of the real kitchen, and the kids play with it (along with their cars and trucks) while their parents fix their meals. I believe this is what the people call a "happy medium." ;) Now as far as the "designer" aspect...I'm not on-board with the brand-programming (Le Creuset? Really???), but I am supportive of fake food that looks like ingredients instead of fast food. Not that that makes me any less proud when my tiny buddy plops a tiny plastic piece of pizza into his tiny plastic skillet...

Apr 01, 2015
Wahooty in Food Media & News

Peeps!!!!!!!

The Peep diorama contest is one of the greatest things about the Post.

Peeps!!!!!!!

Nah, in the microwave they just inflate. Now, over good, hot campfire coals, they are hard to toast without igniting. But done right, they have sort of a marshmallowy creme brulee thing going on...

Mar 24, 2015
Wahooty in General Topics
1

Grand Rapids to Lansing

Lansing is surprisingly tough. There is a branch of Hopcat there (just recently expanded from the original in downtown GR) - if you like beer and burgers, it's a good spot to while away a long lunch or dinner. Or you could go straight dive bar at Dagwood's.

Also, at the risk of overselling the place, I'll second Chez Olga for Haitian food. That place is a real gem, in a delightfully weird building.

Mar 23, 2015
Wahooty in Great Lakes

Grand Rapids

If you're in the mood for Italian, and consider downtown close enough to Meijer Gardens, then I'd opt for Osteria Rossa over Bistro Bella Vita. More focused, more creative, more Italian.

Further east, you really can't go wrong with Grove. My favorite spot in GR. In that same neighborhood, you also have Brewery Vivant (Belgian-inspired brewpub), the Winchester (gastropubby) and, if you're feeling casual and quirky, Chez Olga (Haitian). Lots of good stuff in that area, and depending on the time of day, 10-15 min from the Gardens.

Mar 23, 2015
Wahooty in Great Lakes

Your most cherished food memories...

I am so jealous of your Grandpa memories - I grew up far away from my grandparents, and both of my grandfathers passed away before high school. I would have loved a weekly dinner date with either of them. :)

One set of grandparents always spent their summers in a trailer park on a Wisconsin lake...ritual stops were always made at Laney's at some point during our visit for string cheese and cheese curds that were still warm and freshly salted. As adults, long after my Grandma became a year-round Floridian, my cousins and I started going up to that lake on our own...one year, we took her up there with us to visit her old friends. I picked her up in Chicago in my little Plymouth Sundance, and it was one of the only times in my life I had Grandma all to myself for a few hours. We spent the ride back eating squeaky cheese curds while she told me stories about my mom, my Grandpa, and how much he hated my dad. (As an aside: by the time I knew him, he had figured out my dad was actually a pretty good guy.)

Cheese curds are, in my opinion, best eaten at lap temperature, in a car, preferably a Plymouth.

Travelers: what unique ingredient should I buy as a souvenir and what recipe should I make with it?

I was going to suggest dried mushrooms too, but from Poland. My dad used to bring back the most gorgeous strings of dried forest mushrooms that I am convinced are the main reason our family fell in love with bigos. It's analogous to your goulash example - bigos is wonderful made with dried porcini or shiitakes you can get here, but it's even better with the ones from the source.

Mar 08, 2015
Wahooty in General Topics
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