khh1138's Profile

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Kroger's response to my letter re: plumping meat:

I've only brined one thing ever in my life, and that was a corned beef. Honestly, the packaged corned beef I get for St. Patrick's Day was better, so I've never done it again.
One Chinese friend of mine told me her family always brined duck so it would taste like ham. I like my duck to taste like duck!
Yeah, no brining for me.

May 10, 2015
khh1138 in Chains

Whole Foods will open a lower-price grocery chain targeting younger shoppers

Great name. Crowdsourcing the data is smart, too. I hear you about not making any $ on phone apps, though - I couldn't get *anyone* to buy educational phone apps for 99 cents, but I made them free and put ads on instead, and now they're doing quite well. Just in case you think about doing this project again, because I would love an app like this. It's quite a lot of time and $ put in upfront, of course.

May 10, 2015
khh1138 in Chains

Are you going to toss it . Or just hold onto it forever ?

Is it wicked for me to wish for a similar accident? I opened my fridge tonight and 3 jars flew out at me. I really need to clean it out, but I hate throwing out perfectly good food.

May 08, 2015
khh1138 in General Topics

Good Hamburger Buns in Los Angeles

I like the "Old Country" hamburger buns that they use at Pie N Burger. You can find them at Smart and Final and a few other places. They seem sturdier than your typical hamburger bun.

May 02, 2015
khh1138 in Los Angeles Area

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

We have a gas range/electric oven combo from JennAir. It's been the best temperature control I've ever had.

Our original setup in this house (built in the 50s) had a separate electric stovetop with a million different little burners (well, I think there were 6, plus a griddle and a deep fryer) - but god I hated electric and really what I used the 6 burners for was to constantly switch pans around because it took so long for the burners to change temp. We did have dual electric ovens in one wall that were magic, however. I really miss them, they were so solid.

Apr 10, 2015
khh1138 in Cookware

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

Ugh, that flickering light thing! It's one of my migraine triggers. One of my favourite coffee shops has that setup. :(

Apr 10, 2015
khh1138 in Cookware

Recent kitchen remodel? What's the best and worse of the new "technologies" you included?

We often rent a cabin that has all the modern conveniences - including a microwave that's installed above a gas stove. I love the little cabin but it's the one thing that makes me shake my head every time we go there. I really need a stepstool to be able to safely take things out of there - but clearly I'm not going to haul a stepstool up to our little cabin-in-the-woods getaway spot.

We have a vent built in to our stove that vents under our house. I love that thing! Sometimes you can actually see flumes of steam being pulled in and down - it's very entertaining.

Apr 10, 2015
khh1138 in Cookware

Are you the main shopper/cook at home?

Your routine sounds heavenly. It sounds like you've got it all figured out!

Apr 07, 2015
khh1138 in Not About Food
1

Are you the main shopper/cook at home?

I usually don't ask anymore, either - unless I really feel indifferent, then I might say "would you rather have chicken with vegetables or pork with vegetables." I'm by far the more adventurous eater in our house, and I'm the one who cooks (almost) all the meals, so it's up to me to make something that doesn't bore me to tears and doesn't scare off my husband. I'm the one who does the shopping most of the time as well, so it's more clear to me what is fresh/ what set of veggies really need to be cooked in the next two days so we don't waste them, etc.

Lamb on Easter Sunday

That's what we're doing for Easter. Can't beat the price. I've been very happy with the quality.

Apr 04, 2015
khh1138 in Los Angeles Area

Host gifts for challenging hosts

Ditto. It's pretty hard for even the pickiest of hosts to sneer at an interesting orchid. They're elegant, already potted, and require very little care. If it's someone in a more "rough-and-tumble" house, a cute little potted succulent is a good way to go.

Apr 03, 2015
khh1138 in Not About Food
1

Yelper Dan, Has Been a Bad, Bad, Bad, Bad Boy....Local Chinese Restaurant Calls Out Dishonest Yelper With Surveillance Footage

Great point. After reading a thread in CH, I usually get a well-rounded picture of a place, very often due to the question-response-revisited posts-nature of this format. And it does help that I have learned to trust so many posters.

Mar 31, 2015
khh1138 in Food Media & News

Yelper Dan, Has Been a Bad, Bad, Bad, Bad Boy....Local Chinese Restaurant Calls Out Dishonest Yelper With Surveillance Footage

This is exactly how I use Yelp for restaurants. I do my serious research here, and use the Yelp bookmarks to quickly search for something in my immediate area if I'm out and about. This has come in handy quite a few times when I'm in an unfamiliar neighborhood.

If there is sparse or no mention of a restaurant on CH, I'll sift through the Yelp reviews, but they are rarely on point for me. I love it when the reviewers tip their hand about what THEY care about - more often than not, it's the service instead of the food - which lets me know how useful their review is for me.

Mar 31, 2015
khh1138 in Food Media & News

May I vent? (living with a reasonably Chowish person who isn't quite a Chowhound..)

I found some little packs of heavy cream on the shelf of our Trader Joe's. I haven't tried it yet, so I can't comment on the taste, but I like knowing it's there.

Mar 30, 2015
khh1138 in Not About Food

Burger Continental Closed

I have firsthand experience of this. Absolutely true. Similarly, I made a vow to never give them any business, after being forced to put up with it while I was at Caltech (we were required to be on food service). I love the old restaurants in Pasadena, but this one I am happy to see go. Honestly, I don't understand how they stayed in business this long.

Mar 29, 2015
khh1138 in Los Angeles Area

Best Mustard for Austrian Potato Salad

Sure thing! Please keep in mind that I learned from my mum, who learned from her mum, the school of "a pinch of this, a splash of that" - no formal recipes with measuring for most dishes. I taste this dish at a couple stages - at the stage where I mix the dressing, and at the very end. Some people like more salt and sugar than this. But this is about what I came up with from memory:

Ingredients:
- About 3 cups potatoes (3 large potatoes or 6 small potatoes) - I like to peel and cut them in half or quarters before boiling
- 1 yellow onion, diced fine
- 1 cup vinegar (white wine or champagne or sherry or apple cider vinegars are all good)
- about 4 T oil (olive oil or canola or pumpkin seed oil)
- 2-3 T sugar (to taste)
- 1 tsp dijon mustard (we used Maille)
- 1/2 tsp salt (less if the broth is salty)
- 1/2 - 1 tsp black pepper (to taste)
- 1/2 cup chicken broth
- 2-4 sprigs of thyme

Instructions:
- boil potatoes in heavily salted water with a couple sprigs of thyme for 10-15 min until you can pierce them with a fork
- while the potatoes are boiling, make the dressing: In a large mixing bowl, combine: oil, sugar, mustard, salt, pepper, and onions.
- drain the potatoes and let them cool just until you can handle them
- slice potatoes into 1/4 - 1/2 inch slices (however you like)
- add the warm potato slices to the dressing and stir gently with a big spoon (try not to break up the potatoes)
- heat up the broth (I microwave this rather than doing this on the stove) until just steaming, not boiling. This will help heat the potatoes back up
- gently pour the broth over the potatoes, and gently mix.
- It's ready! you can garnish with remaining thyme sprigs or parsley if you'd like, but I always find parsley too strong of a flavour and distracts me from the potatoes.

Mar 27, 2015
khh1138 in Home Cooking

Best Mustard for Austrian Potato Salad

My mum (whose father was Austrian) made her potato salad with Maille dijon mustard. But that may have been because it was our favourite mustard and what we always had in the house. We were a thrify bunch and I doubt that she would have gone out to buy a special mustard just for that one dish. As I recall, she didn't use a ton - maybe a teaspoon, and sometimes she'd even leave it out. But there was always chicken broth, oil, vinegar, sugar, salt, pepper, and thyme.

Mar 25, 2015
khh1138 in Home Cooking
1

Fu-Shing R.I.P.

Oh god I had no idea. FuShing was my go-to for delivery when I was under the weather, or just too tired to cook. I can't believe I've had my last "Spicy Peppery Soupy Beef" from Fu Shing.

Mar 24, 2015
khh1138 in Los Angeles Area
1

TJ's has NO walnuts for another 3 or so months - now where?

We get our nuts at Costco and SuperKing. Good prices at both - the advantage of SuperKing is that they have bins so you can buy just the amount you want.

Mar 20, 2015
khh1138 in Los Angeles Area

where to get Shirataki noodles??

I saw some yesterday at 99 Ranch market, but I don't think there's one of those on the Westside. I remember buying them in a Sprouts - they were in the cheese/lunchmeat section. Once when I was serious about going low carb I ordered a box of a mixed dozen from Amazon where I could try all the different kinds.

Caveat - they really aren't anything like wheat pasta in texture, only in appearance. They are helped by a quick frying in a tiny bit of oil (it helps if you have one of those oil mister things) and mixed with a lot of veggies/meat/sauce or thrown in a soup. Also, don't be thrown off by the smell - that's just the packing liquid. Rinse a few times in a colander and drain well before using.

Mar 20, 2015
khh1138 in Los Angeles Area

Rudest grocery checker remark

That would make me see red as well. Especially since my mum was from the generation when you needed a husband to have a checking account, or be seen as a person in society, really - although she was the only one bringing in a paycheck. Still, for the rest of her life, she was referred to as Mrs. her husband's first name-her husband's last name as if she wasn't a person in her own right. I learned about that kind of nonsense real early and have zero tolerance for it in my life.
I tried to buy a hot tub last year and one company refused to come out to our house unless my husband was there. Guess who lost my business forever.

What are some of your favorite kitchen tricks that you'd be hesitant to admit to foodies?

I always buy extra Mrs. Cubbinson's dressing for this reason. I use it to top turkey tetrazzini.

Feb 01, 2015
khh1138 in Home Cooking
1

Would like your opinion on what coffee supplies to provide for a nicer end vacation rental

We have a Cuisinart with a gold filter and I love that thing. You may not want to get that spendy, though.

My only serious suggestion would be to buy one that has an automatic "OFF" feature. We rented a cabin that had one of the simpler drip coffeemakers without this feature, and when I made coffee in it I completely forgot to turn it off - because our coffeemaker at home turns off automatically. I found it about 4 hours later dry as a bone (but nothing was on fire). I shudder to think what might have happened if I had left the cabin to go for a long hike.

well known brands that just arent as good as in the past

That makes me feel better to hear you say that. They were such a treat for me as a child, and I had one recently and it was like sweetened sawdust.

Jan 29, 2015
khh1138 in General Topics

Lemon thief

So intriguing!
We have 3 ancient Meyer lemon trees in our backyard. They sit on the tree until they get VERY ripe and I round them up. I have occasionally seen one that has been gnawed on by a hard-up squirrel, but they always just eat a little and leave the rest.

Jan 20, 2015
khh1138 in Gardening
1

Farmers Ranch Market Closed

Another vote for Super King. If you're lucky enough to be close to one, do it. I drive ~20 minutes to get to one. I do find that I occasionally have to go out to a Ranch 99 to get a little more variety, but not often.

Jan 20, 2015
khh1138 in Los Angeles Area

Super Burger - Pasadena

Nice. Thanks for the recommendations - I often find myself in Burbank a bit stumped for where to eat after shopping for film equipment (I do like that Chili Johns place). I also shop at Sam's Club in El Monte, which sets me up to try the Jolly Jug. You're a good man, Will Owen.

Jan 19, 2015
khh1138 in Los Angeles Area

Washing Chicken Correctly Very Important

Interesting! Do you remember what led to your changing your process? Did you cook with someone else who did it this way, or did it just occur to you to try it? I'm pretty set in my ways, but sometimes I'll cook with friends and I'll learn new-to-me tricks from them.

Jan 18, 2015
khh1138 in General Topics

Washing Chicken Correctly Very Important

I do rinse my chicken off and pat it dry. I am under no delusion that I am eliminating any bacteria off the chicken to any significant degree. What I *am* eliminating, however, is the weird slimy feel that packaged chicken usually has. I just don't want to work with it when it's like that. I prefer the look and feel of rinsed and patted dry chicken. Then I cook it thoroughly.

I rinse it in a deep dish in the sink - no appreciable splashing as far as I can tell. I recently bought those very containers (from Smart & Final) from the video acgold7 linked to - I use them in my standup freezer to organize it. Never thought of using them for brining - nice idea!

Afterwards, I wash my kitchen counters down with a diluted bleach mixture. I've never had food poisoning at home.

Zojirushi Rice Cooker

I bought my Zojirushi "fuzzy logic" rice cooker in 2006, and have used it about 3 times a week since then. I made rice tonight. Every single time I have used it - flawless rice. This is the best purchase I have ever made. Do it.

Jan 14, 2015
khh1138 in Cookware