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Canonical's Profile

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What are some ingredients you don't like to use?

Joining in on the cilantro hate. It tastes like soap to me. Fish sauce (due to a strong hatred by my husband), bananas (ditto for me) and anything I'd consider a pet rounds out my list of "don't touch" ingredients.

Please explain this green bean casserole thing

Hmmmm. I live in Washington State and, at age 55, had never seen the stuff on anyone's table until someone brought it to an in-law's holiday potluck two years ago. We had our own..."interesting"...traditions. Nothing like sitting down to TDay dinner and watching your Grandpa pour turkey gravy over his turkey, mashed potatoes, stuffing and......lutfisk. But no bean casserole. Thankfully, since I found I don't care for it.

Jul 05, 2015
Canonical in General Topics

Food you cook out of love

Just be happy that I left out the part about the 3/4 cup of brown sugar and the same of ketchup. It's edible, easy to throw together and will feed a lot, but good gravy it's sweet!

Food you cook out of love

I'm sure everybody has 'em--things you cook for the people you love, but that you really don't care for. I thought of this the other day while I was making a casserole from my husband's childhood that he adores, but meh. It's a 3-bean thing with limas, kidneys, canned baked beans, hamburger, pineapple and bacon. It's edible, just a little sweet for my liking. He and his family also adore a coconut pie made with a cornstarch-based pudding (no eggs! Arrgh!) and then there's the waaaaay too sweet candied sweet potato thingie.

What do you make for others that you don't really care for?

Jul 04, 2015
Canonical in General Topics

Is it okay to ask guests at a suprise party to pay to attend?

Just wanted to chime in an agreement with everyone else. In the words of another board I read, I'd advise your mutual acquaintance, "Throw the party you can afford". If all they can cover is tea and a homemade cake, there's nothing wrong with that.

Green Pea Guacamole Recipe

Or peas. This sounds like one of those hideous "what can we do to get kids to eat more veggies??!?" experiments that lead to peas and carrots in innocent meatloaf, grated veggies winding up in hamburger patties for hamburgers and other assorted food mayhem.

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

Certainly not a "new" cookbook, but I picked up a "Mrs. Beeton's Every Day Cookery--1893 edition" brand new reprint from Half Price Books today. Fascinating reading and I like that she gives the cost for each recipe. Beef ribs at ten pence a pound... *sighs quietly*. (And yes, I know how expensive 10p would've been back then!)

weird food combinations

I've always liked dipping my french fries into a chocolate shake. I only do this if I'm eating alone in my car or at home with my husband--too embarrassing to fully enjoy amongst others.

(And Laliz--my Mom always made herself a lunch soup of milk thickened with leftover mashed potatoes, creamed corn and a lot of pepper when the potatoes and corn were available.)

Inexpensive eats in Glasgow, Scotland

Lovely! Thank you so much!

Jul 02, 2015
Canonical in U.K./Ireland

What cookbooks have you bought lately, or are you lusting after? Roll out those lazy crazy days of summer, July 2015 edition! [old]

I bought the 10th anniversary edition of "Crave" by Ludo Lefebvre not all that long ago. Total food porn and a lot of recipes I want to try this summer.

Jul 02, 2015
Canonical in Home Cooking

Inexpensive eats in Glasgow, Scotland

I did, but if the food scene is anything like it is here, restaurants come and go and what may have been a great spot may have declined in quality. :/ I was hoping for recent info and the newest in that thread is a year old and the oldest is 3 years old. I should have mentioned that I'd searched in my OP, though, so my apologies for that.

Jul 02, 2015
Canonical in U.K./Ireland

Current restaurant pet peeve

Menu words that aren't used in their (ahem) canonical sense-"cauliflower risotto", for example, is roughly pureed cauliflower, *not* risotto since it contains not an iota of rice. "Mixed greens" when what they mean is "iceberg and a fragment of romaine". Even Eric Ripert (long may he wave!) does this with a fresh codfish dish he calls "Bacalao". C'mon, Eric! Bacalao, dried, salted cod, has a long and noble history. Call your dish something else. And don't get me started on "deconstructed" anything. Putting a hunk of roast beef, a piece of potato and a carrot on a plate and calling it "Deconstructed Beef Stew" should be an actionable offense in a court of law.

Inexpensive eats in Glasgow, Scotland

Hey, all! My husband's traveling to Glasgow for a week and then spending a further 3 days in the area in August. He eats pretty much anything, though he's not a fan of potatoes other than fries (chips). Any suggestions for inexpensive meals? He loves fish and chips, is a huge fan of pub grub in general and meat pies in particular, loves Indian, Pakistani and Mediterranean, Chinese is fine, etc. Any pointers would be greatly appreciated.

Jul 02, 2015
Canonical in U.K./Ireland

Trader Joes... Please, just ring up my groceries.

I don't find it annoying, at all. I frequently hear about products I didn't know about or different recipe ideas--it's all good in my book. And there's nothing wrong with a little human interaction when interacting with other...er...humans. Better that than the exchange at my local chain grocery--"Total's $X. Bye." The warmth is truly heart-warming which is why I use the self-check there whenever possible.

Jun 30, 2015
Canonical in Chains

Bon Appetite says Sriracha's "Totally Over." Agree?

I love Sriracha for many things precisely because it doesn't have the vinegar bite Tabasco has (plus garlic!!). I love both, just for different applications.

Jun 30, 2015
Canonical in Food Media & News

Millennials are obsessed with Whole 30, the ‘cultish’ fad diet taking over Instagram and Pinterest

I admit to a very jaundiced outlook on any proposed diet that's going to cure all or even some ills. Having lived through the "eggs will kill us all!!!", "coffee will kill us all!!!!", "high-fructose corn syrup will kill us all!!!" phases, all of which turn, eventually, into, "Oh, wait, no it won't", I think I'll wait before whacking anything from my diet.

Sugar causes cancer!

The so-called Food "Babe" knows less about food and far less about basic science than my house-rabbit does. My favorite was when she railed about airlines making the air in airplanes "almost 50% nitrogen" because nitrogen is "cheaper" (yeah, don't ask) and not apparently realizing that normal walking-around-breathing-air is about 78% nitrogen.

She's an idiot.

Here's What Happens When a Man Eats Nothing but Food Made for Women

That wouldn't be me, Chowser. Wings are a waste of good calories--two tiny bites of overcooked meat usually with way too much sauce. Now, if someone wants to market "Hot Thighs", for example, call me. :)

And let's bear in mind that marketers sell that which they think people *should* want, not what we actually want. My perfect meal would be an app of fried calamari rings with heavily garlicked aioli to dip them in, followed by a very rich bowl of clam chowder or a slab of salmon with a loaded baked potato on the side with a good micro-brew or Guinness, thankyouverymuch. No dessert because of a lack of room.

Jun 27, 2015
Canonical in Food Media & News

Why can't I get my bread to rise???

You have two flours that are low in gluten, so even if your yeast is still happy, there's fewer stands of gluten to help trap the gas they're giving off. Also, if you're kneading it a long time, a) you're not going to develop much gluten because of the flours and b) what gluten there is may be getting cut up due to the nice sharp bits of whole wheat.

Are you going for a lower-gluten bread or could you replace the spelt flour with unbleached bread flour?

Oct 19, 2014
Canonical in Home Cooking

what to do with leftover cornbread?

Warm up a slab, slice it in half, throw it in a bowl and put good chili over it. If you made a non-sweet, firm cornbread, find any Italian recipe that's served over polenta and have at it.

Oct 19, 2014
Canonical in Home Cooking
1

Grassroots petition for menu item

The only thing that comes to mind is, "whatever floats your boat".

Oct 19, 2014
Canonical in Chains

Finally tried Wolf's chili for the first time

I've heard a lot about Wolf's over the years. Some people touted it as the best chili ever, others as the most "authentic" (whatever that might mean). I finally found it here locally and picked up a can to give it a try. Sadly, i wasn't impressed.

First look upon opening, I thought I'd gotten a can of dog food--the stuff was pretty solid in the can and required heavy duty spoon-scoopage (to use a technical term) to pry it loose from the can. Meat was in tiny fragments. Flavor was actually pretty good, but they went way, way, waaaay overboard on the masa thickening (I assume that's what it was. I haven't drug the can back out of the trash to check). It was far too thick even when hot and it had an unpleasant gritty texture. I think if I'd added another spoonful or two of corn meal, I could've baked it and gotten some interesting cornbread out of it.

Is it always like that or did I get a bad batch? As I said, the flavor wasn't bad and it'd make good chili dog topping (it certainly would stay on the 'dog) or even as a cheating form of nachos, using the chili as the first layer on the chips. Perhaps, too, on a hot dog or chips I wouldn't notice the unpleasantly gritty, thick texture. So, normal? Or bad can?

Oct 19, 2014
Canonical in General Topics

Best Seasonal/Holiday Trader Joe's Items.... for 2014

Not in yet, but when I was in there 3 or 4 days ago, the checker told me they'd be getting in the Celtic Cheese Collection again soon. That was the one with the Welsh, Irish and Scottish cheeses bundled together. Of course, that came up because I was buying a block of the Welsh Collier's (could be misspelling that) at the time. That was one of my favorites from the pack.

And next time I visit, I'll have to see if they have Panettone in yet. Mmmm....

Oct 19, 2014
Canonical in Chains

You're Not Allergic to MSG and 6 More Culinary Secrets

I'm not "allergic" to MSG since I don't suffer a histamine reaction to it. Small amounts of it are fine, larger amounts give me a screaming headache. Sorry, a singe anect-data, but I'll continue to avoid it.

As far as being "scared of the wrong ingredient", little scares me but Canola oil. My body can't process it (again, not an "allergy" per se) and I get screaming cramps and the result you'd expect 20 minutes after consuming it. That makes me sad since a lot of restaurants have switched to it due to its low cost and high smoke point. My favorite potato chips use Canola and/or vegetable oil rendering every bag a sort of Bathroom Russian Roulette.

Oct 16, 2014
Canonical in Features

No Ketchup For You !!!

Meh. His restaurant, his rules. That said, what's next--yanking away a patron's plate because they got involved talking and now the food isn't the perfect temperature? Keeping salt and pepper shakers/grinders off the table because it's impossible the chef(s) erred in seasoning? Insisting on particular wine/beverage pairings no matter what the customer's tastes are? It seems a little controlling to me and, personally, I'd rather people enjoy their food. If that means they want ketchup on it, so be it.

Trader Joe's Yay/Nay Thread - October 2013 [old]

No more repulsive then grinding up nuts and adding sugar, salt and solidified shortening--aka "peanut butter". Or mixing sugar , butter and a flavoring and calling it "buttercream frosting". :) It's actually very tasty and I will willingly admit that I bought some Speculoos cookies today--very tasty. Even tastier if you spread one with a thickish layer of Speculoos Butter and topping it with another to make a sandwich cookie. If loving Speculoos Butter is wrong, I don't wanna be right... *starts humming really bad 70s music*

Oct 16, 2013
Canonical in Chains
2

Discontinued at Trader Joe's - July 2013 through December 2013

Ah, thanks much. I do love the dressing so.

Oct 09, 2013
Canonical in Chains

Discontinued at Trader Joe's - July 2013 through December 2013

Was that in the sauce aisle or the one over with the lettuce and produce in the cooler? I hadn't tried the sauce (if it is a different critter), but I love to make coleslaw with the Thai Peanut dressing in the cooler. I will be very sad if that is gone. :(

Oct 06, 2013
Canonical in Chains

Trader Joe's Yay/Nay Thread - October 2013 [old]

Hey, could you leave a yay/nay after you try it? I love Mt. Vikos feta and if the TJ's version is similar, I'd be a really happy camper. :D

Oct 04, 2013
Canonical in Chains

Trader Joe's Yay/Nay Thread - October 2013 [old]

They are absolutely delicious! I tried them last week when I made a cherry sauce for some roast pork. Usually I use the TJ's Fresh Cherries preserves, but they're gone for a bit. I bought another jar today because I want to try a cherry shortcake...mmmmm....

Oct 02, 2013
Canonical in Chains