Gastronomos's Profile

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I'm sorry you don't like what I ordered, but keep your thoughts to yourself

"... an amateur nutritionist tell me..."

Yes. and its the "professional" ones you also gotta watch out for....

about 6 hours ago
Gastronomos in Not About Food
1

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

"Remarkably, no comments were made on drink orders - just food!"

that was the "load"... the straw that broke the camels back was the rubber bands "Roz" was once served... and thought she saw on his plate.

about 7 hours ago
Gastronomos in Not About Food

"Just eat it, you'll like it"

that "insecurity" usually comes from too much misinformation from 'reliable' and unreliable sources and the fact that they probably grew up without all this around them...
or, they're just plain insecure?

about 7 hours ago
Gastronomos in Not About Food

"Just eat it, you'll like it"

amen

about 8 hours ago
Gastronomos in Not About Food

"Just eat it, you'll like it"

"...is still seen by a lot of folks as a fad."

yes. it is. no matter what. you cannot change the fact that too many fads ruined it for everyone.
too many of my 'vegan' friends eat McDonalds after a night out...
too many of my 'fat free' friends eat things they have no idea contains fat, good, bad or otherwise.
too many of my "low carb" friends only shy away from pasta and bread...
too many of my friends get diet information from unreliable sources.

couple that with cluelessness of some of the pushers that see these constant fads come and go... you get it...

every vegetarian I have met is no longer a vegetarian. too bad for them, but it makes everyone around them ridicule the true vegetarian or vegan.

"fat free", "carb free", hell, even celiac, yeah, all fads...in their eyes... " a little can't hurt anyone"

I recommend a simple smile and a "Thank you. No."
Anything more on your part is You Pushing Your diet on Them.

about 8 hours ago
Gastronomos in Not About Food

Best uses for rendered beef fat

five Lbs is a lot of beef fat. we use it to mix with our venison for sausage...

short of that, I'd still use it in either beef sausage or lamb sausage.

use the food processor to pulse grind beef and/or lamb and some of the beef fat. season. form patties and cook to your liking. breakfast, lunch, dinner... many options in seasoning, cooking, serving...
enjoy, whatever way you choose to use your bounty!

about 8 hours ago
Gastronomos in Home Cooking
1

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

you may be surprised, but it is very common...

http://chowhound.chow.com/topics/8953...

about 9 hours ago
Gastronomos in Not About Food

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

about 9 hours ago
Gastronomos in Not About Food

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

"... I used to extend cocktail hour so long we sort of forgot about dinner and ordered..." breakfast at the diner...
at 4am... (last call is 4am)...

about 9 hours ago
Gastronomos in Not About Food

Is It Finally Cool to Like the Frugal Gourmet?

I never follow a recipe from a show or book or whatever. I may use it as inspiration, but, I did make his falafel recipe exactly as he did. It's the only falafel I like. Anything else pales in comparison.

about 20 hours ago
Gastronomos in Features

Is It Finally Cool to Like the Frugal Gourmet?

some years back on this sites original incarnation someone had a location of a kitchen he was working in.

about 23 hours ago
Gastronomos in Features

Is It Finally Cool to Like the Frugal Gourmet?

Does anyone know the whereabouts of Craig Wollam ?

1 day ago
Gastronomos in Features

Enough with the schmeer. The 80's are over.

ahhh, yes.

I recall a couple of bagel shops that were within walking distance of my home - south shore Long Island.

the bagels were fresh and hot... crusty and dense and chewy. seeds all around. I am not a fan of caraway, in any way, but agree with your description. (seedless rye also once meant no powdered caraway in the dough either...)

later the bagel shops in town all started offering all kinds of appetizing themselves

1 day ago
Gastronomos in General Topics

Do you wonder why the Chow site stinks?

..."...Robert Sietsema, ...said he still finds the Chowhound boards helpful, but he said the quality of the discourse over the past few years has declined as more dabblers and dilettantes came onboard. “There’s less interest in the signature find..."...Instead of people scouring off-the-beaten-track neighborhoods, there are obvious questions, like “Where can I take my parents after a Broadway show?’’

1 day ago
Gastronomos in Site Talk

Enough with the schmeer. The 80's are over.

gone are the days of the bagel.... when a plain bagel was 'smooshed' between the hands of the schmearer to crack that crunchy crispy boiled exterior and sliced open to let out some steam from the dense chewy interior to apply a healthy dose of butter... or a schmear of cream cheese, a few slices of lox and a little red onion and a thin slice or two of ripe tomato...

real NY bagels with seeds all around, not just the top...

now we get light fluffy bread like substance in a doughnut shape...

1 day ago
Gastronomos in General Topics

Is the food better when the owner who is the chef cooks your food ?

Yes.
One example from my own experience,
Chef with experience opens a new restaurant. I enjoy the food more than any place I have ever dined before. Chef becomes 'famous'. Chef closes original restaurant and opens a 'casual' joint, serving simple food stuff that can be easily made by anyone. Investors open new places with his name. Chef approves menu, but it is a simple version of the original glory of a restaurant. Food cooked by dishwashers that "apprenticed" ;-) in the kitchen, but have no passion in making food, just a job to them. Food is ok, at best, sometimes inedible.
I am looking for another Chef....

1 day ago
Gastronomos in General Topics

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

PERFECT !!!

1 day ago
Gastronomos in Not About Food

What is your oldest cookbook?

2 days ago
Gastronomos in Not About Food

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

LOL!

2 days ago
Gastronomos in Not About Food

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

Funny indeed. I'll be sitting with nice company and they'll order 'the steak' and when I order anything other than 'the steak' I'll get all sorts of comments. It's like I insulted them or something. Hell, if you want a steak, for whatever your reason, go ahead. Just cause I won't order one in a restaurant shouldn't be such a personal problem to anyone. There are people out there that seem to take offense to Chowishness no matter what. I make no comments about their choice but people are often offended by mine.
Maybe I should just give in to the Laws of Power and order 'the steak' or whatever they order, but I want to just enjoy my food as much as they enjoy their comfort in their choice...

Apr 15, 2014
Gastronomos in Not About Food

What discontinued products do you miss?

It was the same as the 'Broadway' but not as soft or as sweet. Still, I'll take it.

Apr 15, 2014
Gastronomos in General Topics

I'm sorry you don't like what I ordered, but keep your thoughts to yourself

I squirm in my seat when I hear my dining companions order 'the steak' in any restaurant, but I never make a comment. But when I order the sweetbreads in a white wine lemon sauce, everyone seems to deem it ok to make comments that would make anyone uncomfortable and even lash back with comments. But why would I want to push my Chowhoundness on others? Let them eat whatever they want, just as long as I get what I want.......

Apr 15, 2014
Gastronomos in Not About Food

What discontinued products do you miss?

Thanks!
Those were the latest incarnation of Delfa Roll. Not as good, they're softer and sweeter... they'll have to suffice though!!!
Thanks!!!

Apr 15, 2014
Gastronomos in General Topics

Restaurant:Impossible w/ Robert Irvine

in this part of the country the delivery of any materials alone will cost over $10,000. The cost of the materials at least triple that and labor is no less than 10 times that amount, and that for amateurish day laborers, not skilled craftsmen.

the show is entertaining, depending on the episode...

Apr 15, 2014
Gastronomos in Food Media & News

What discontinued products do you miss?

if only they would start making Delfa Roll again... the world would be a much happier place... ;-)

Apr 15, 2014
Gastronomos in General Topics

What discontinued products do you miss?

I'm not a connoisseur of cola. I don't drink much of the stuff. I do know what I like. And this was it.
According to Wikipedia, "It is now only available in New Zealand, parts of Australia and Thailand and also Tajikistan in Central Asia." so, they are making it, just not investing in the American market. Too bad. Too many give their money freely to HFCS, flavourless, too sweet concoctions.

RC was ahead of it's time for sure. They should have stuck to their guns....

Apr 15, 2014
Gastronomos in General Topics

I need a cheap seafood restaurant in Long Island tonight

"...chef...will make whatever you want."

that may be one of the reasons they closed...

Apr 15, 2014
Gastronomos in New York State (exc. NYC)

What discontinued products do you miss?

"...Royal Crown had a "draft" version in glass bottles that was REALLY good."

YES!

Apr 15, 2014
Gastronomos in General Topics

Whatdya Put Hot Sauce On?

"...my favorite of the Louisiana Red sauces."

It may be that "Louisiana Red sauces" are a breed that needs to be separated from the rest. There are some really poor examples out there for sure. Some watery, nearly flavourless bottle contents that make me more upset than sated. For that, I'll turn to Tabasco. But it's for lack of another option

Apr 15, 2014
Gastronomos in General Topics

Egg entrees for egg haters?

A couple get married and she decides to make breakfast one morning and fried eggs it is, with toast etc.
He eats it, she asks how it was. He replies, good, but not like my mom made.
Next time, same thing.
One day, in a rush, she accidently burns the eggs.
He EXCLAIMS, "YES! THESE ARE DELICIOUS! JUST LIKE MOM MADE!"

_____------_____

I suggest a well done, very brown and crusty omelet with spicy peppers and onions, anything else he likes in the omelet and other spices, many spices or plenty of hot sauce over the top. A spicy red pepper sauce or just a spicy tomato sauce over the top.
Make sure to burn the eggs so they do not have that 'eggy' flavor that he does not care for. And make sure to spice it up to cover the "eggy" taste he don't want.

Apr 14, 2014
Gastronomos in Home Cooking