a

Antithesisofpop's Profile

Title Last Reply

the price of eggplant

The restaurant where I work in KS purchased some this week from our regular produce supplier - $4.00 each. We make an eggplant tapenade for one of the sandwiches, and at those prices the sandwich may be reformulated.

Ideas for a foodie vacation?

If you're into more casual atmospheres in a wamer climate, Austin would be a good choice. I have heard that their food truck scene is exploding with some incredible food. VendrTV has done shows on the Austin food trucks, and they were highlighted in the Heartland episode of Season 9 of Anthony Bourdain: No Reservations.

Ideas for a foodie vacation?

If you end up in Charleston, try McCrady's or Husk for a focus on locally sourced, regionally-influenced fine dining. These are both owned by Sean Brock, the James Beard Award winner for Best Chef Southeast. Somewhat more casual choices are Al Di La and Panne e Vino for Italian or Fast and French for quirky classically french fare.

For more info about the Charleston food scene, check out the Charleston City Paper's website: http://www.charlestoncitypaper.com. They are a weekly alternative paper that has a strong dedication to the local food scene. They have professional and reader reviews of many restaurants, and a new "eat this tonight" column that highlights specials and seasonal changes in the local restaurants.

Dumb Diners -- Maybe even YOU?

Also explains why whenever I drink skim milk, it does not help the burn. At all.

What "chef-y" things do you do at a restaurant?

I order my salad tossed. I order my steak medium. I am nice to waitstaff and bartenders. I try the special. I eat mostly at locally owned eateries and I typically dine alone. I live in a small city, so I have about 5 places that I go to in regular rotation with occasional trips to other spots. I actually know and talk to the owners or general managers of most of my "spots" so I tend to get good service.

What hounds should know- International Edition

Many restaurants in rural Kansas towns are closed between 2 p.m. and 5 p.m. Sometimes this place still feels like a foreign country. I have had several spur-of-the-moment road trips to go get lunch in some out of the way place turn into overnight ordeals because I was too late for lunch and by the time I finished with dinner, I didn't feel like driving back home.

What hounds should know- International Edition

This reminds me of a time in college. Me and a few roommates and one of the roommates' French boyfriend were hanging out in the kitchen (which is were we almost always hung out). One roommate out of hunger (or perhaps an attempt to prevent food theft), pulls a block of her cheddar cheese out of the fridge and starts gnawing on the corner.

French boyfriend went into a fit, yelling "Oh my god, what are you doing? You're disrespecting the cheese!!! How can you disrespect the cheese like that?!"

What's For Dinner? Part LIII

This morning I made a roasted cauliflower soup. I tossed cauliflower florets in olive oil, salt, cumin and smoked paprika then roasted at 400 for about 20 minutes. Afterwards I pureed it in the blender with ample amounts of water, then seasoned with additional salt, fresh ground black pepper and smoked paprika. The flavor is good, but I don't know if it's the cauliflower or the quality of my blender, but the texture was kind of grainy. This was my first attempt, so we'll see how things go in the future.

Oct 12, 2010
Antithesisofpop in Home Cooking

What's For Dinner? Part LIII

I'm pretty new to Kansas. I moved out here 3 years ago from South Carolina. I never made Chicken Pot Pie before moving out here, but winter before last I started making miniature pot pies in ramekins with 1/2 frozen pilsbury biscuit on top. I finally decided to try a real full-sized version with a piecrust. It was delicious.

Oct 12, 2010
Antithesisofpop in Home Cooking

What's For Dinner? Part LIII

Today I put a chicken in the crockpot. I used half the chicken to make a pot pie with what was possibly my best pie crust to date. I have reserved the other half of the chicken to make curried chicken salad tomorrow and I'm simmering the carcass now to make some chicken stock. That bird will not have died in vain! Had white Marques de Caceres Rioja from Spain.

Oct 11, 2010
Antithesisofpop in Home Cooking

Food for Neighbor / Tired of Chicken

Not sure where you live, but if it's a place that gets cool in the fall and winter, chili and soups would be appropriate.

Oct 11, 2010
Antithesisofpop in Home Cooking

foods you ate as a kid (or young adult) that you wouldn't eat now?

I refused to eat asparagus until college because my mom would make creamed asparagus with canned asparagus and cream of mushroom soup. I refused to eat it because the smell while it was cooking was VILE.

foods you ate as a kid (or young adult) that you wouldn't eat now?

After the fight, take them out of the microwave and let them cool. As they cool off, they get this oddly addictive almost caramel flavor with an airy, yet crunchy texture...I don't like peeps unless they've been microwaved.

Credit only for food and drink items while flying...

Just flew Delta to and from Panama last week. They offer a cheese and fruit plate for $6. I didn't order it, so I can't speak to the quality, but it was available.

Something unusual you put on food

Buffalo wing sauce on my burger - along with blue cheese, grilled onions and bacon.

Tips on making Lime sorbet less hard and easy to scoop?

When I used to work at a gelateria, we used Everclear or 151 grain alcohol in our sorbets. It will not intefere with the flavor and the high alcohol content reduces the freezing point more than a shot of tequila or vodka would. Try adding a shot of 151 to your recipe then gradually increasing or reducing the amount based on the quality of your freeze.

Aug 06, 2010
Antithesisofpop in Home Cooking

How respectful should we be as diners?

I don't think that asking for items to be left off is a major issue. Asking for substitutions or additions is another matter. For health reasons, I often ask if I could have extra vegetables instead of starch, but I do say "and if there's an additional fee, that's fine."

As for asking for things to be left off, my philosophy is that the things I won't eat cost the restaurant money. They may as well save them off my order and put them on the plate of a diner that will enjoy them. I don't do this often, but I rarely like raw tomatoes (which can be very expensive). If by chance they do come with my dish, I just politely push them to the side. If the waiter happens to notice and says "oh no! they didn't leave off the tomatoes!" I'll tell them not to worry...

Old school table manners... what were you taught?

Eat at least a couple bites of everything on your plate, even if it's something you don't like, to be gracious to your host. In the same vein, unless the host is a close friend and asks for your opinion, the food is always "very good" or "excellent."

What is the "Southern" equivalent of Italian-American "Baked Ziti"? Potato Salad?

Well, the great part is that until October of 2007, I had always been told that "The first shots of the Civil War were fired in Charleston Harbor at the battle of Fort Sumter." There's not much ongoing Civil War talk in central Kansas like there is in South Carolina - especially Charleston. However, I worked in Historic Preservation and am still somewhat active in those circles, and the resident history buffs were quick to inform me that Kansas was the cause of the Civil War and that the first shots/deaths/battles/etc. were in KANSAS.

Everyone has their regional pride :)

What is YOUR meaning of fine dining?

In my current city, the state of dining affairs is pretty poor. There are a couple of decent fancy-casual places, but nothing I'd really classify as "fine dining." I'm starting to establish a personal definition of "gourmet" or "fine dining" - a place that offers a variety of cooked vegetables (not just salad, and not just one option of "mixed vegetables" or "grilled Asparagus") that are well-prepared and seasoned. You can have good food, and you can have ambiance, but if you can't give me more than meat and potatoes, you are not, in my world a "fine dining" establishment.

What is the "Southern" equivalent of Italian-American "Baked Ziti"? Potato Salad?

Since moving to Kansas after living my entire life in South Carolina, I have been informed by the locals that the Civil War started at the Kansas-Missouri border...and they may be right. Missouri was a slave state and was a part of the Civil War, so it is technically, if not widely thought of as, a southern state.

The addition of Kansas as a state and the ensuing arguements and battles over whether it would be a "free state" or a "slave state" most certainly helped push our nation to war. The conflict is often referred to as "Bleeding Kansas," "Bloody Kansas," or simply "The Border War," and lasted from 1854 until the end of the Civil War as "Bushwackers" (pro-slave, confederate raiders from Missouri) clashed with "Jayhawkers" (abolitionist, pro-union groups that tried to establish a free state regime in Kansas and would raid Missouri).

Much of the language from this period carries on. The KU mascot is the Jayhawk. There is a brewery in Lawrence called "Free State Brewery." The annual KU-Mizzou game is called "The Border War"...there's a lot of sentiment on both sides I'm sure, but I've been fed the Kansas version.

That said, I think people in Kansas eat as much if not more fried chicken than people in South Carolina...My vote is either for Mac and Cheese (which, in my neck of the woods, was often served - homemade, not Kraft - at church and family functions) or pound cake. People in other places make pound cake, but no one else makes it as often, takes it as seriously, or has as many variations as southern women do.

Best cheap tea?

Although tea is not indigenous to the USA, during the early colonial period, tea was commonly grown in the US. There is one tea plantation outside of Charleston, SC that began trying to bring the American tea tradition back in 1980. They have been owned by Bigelow Teas since 2003, but all of the "American Classic Teas" are produced in South Carolina. The loose leaf teas are packaged there on site. The pyramid teas are processed in a Bigelow factory.

For more info: http://www.charlestonteaplantation.com/
(not cheap, though

)

Coincidentally, a nearby distillery was the first to create a "sweet tea" vodka, using tea from the Charleston Tea Plantation.

Yep, Firefly Sweet Tea vodka is made with American tea: http://www.fireflyvodka.com/

wines for an 'Unheardof' tasting

You don't by any chance remember the name of the winery, do you?

Jun 13, 2010
Antithesisofpop in Wine

How does Dairy Queen stay in business?

As other posters have indicated, there is a lot of variety among the franchises, and the older the franchise, the better the product seems to be. In Hinton, West Virginia there is a particularly unique Dairy Queen. It is an old franchise - its been around since the 60s at least. It was probably one of the first locations to serve food and the only location I've seen that serves breakfast. My dad craves their chili dogs like a fiend.

It's located on the river overlooking a small island where you can sometimes see deer, and more recently, bald eagles. When I was a kid they had a playground where I'd hang out with my cousins and play while the grown-ups talked during our annual post-reunion Dairy Queen run. Unfortunately the playground was paved a couple of years ago for extra parking.

Here in Kansas I never eat food at the DQ, but I go to an old ice cream only franchise all the time for chocolate dipped cones and the occasional blizzard.

Jun 13, 2010
Antithesisofpop in Chains

What five cookbooks would you keep?

I have a very limited cookbook collection, so I'm not to the paring down stage yet. Of the ones I have that I definately plan to keep:

1. Better Homes and Gardens New Cookbook (an edition from the early 2000s - got me through college).
2. Ratio by Michael Ruhlman.
3. The Silver Spoon
4. Artisan Breads Every Day by Peter Reinhart

Jun 12, 2010
Antithesisofpop in Home Cooking

revival

Browning flour and butter is fairly common when making a roux to thicken gravy.

Jun 10, 2010
Antithesisofpop in Home Cooking

Vegans: What do you eat when you're hungover?

+1 on hashbrowns made with olive or another vegetable or nut oil. I'm not vegan, but crispy hashbrowns always make me feel better when hungover. I think the starch soaks up the alcohol.

What Foods Do You Hate/Dislike that Most Hounds Probably Love?

+1 for beets - they taste like dirt. Same with radishes, but I can handle them if chopped fine and mixed with something else.

What Foods Do You Hate/Dislike that Most Hounds Probably Love?

+1 for Oysters...and I don't really like mussels or clams, unless in chowder.

Would like to finally learn how to cook

If you're more of a visual learner (learn by watching rather than reading), I second the watching cooking shows. Many of the food network chefs are derided by foodies, but they are good to watch for beginners. Rachel Ray is good for learning basics and how to throw dinner together quick - if you can handle her personality for 30 minutes a day.

I have learned a lot by watching Alton Brown (Good Eats), Mario Batali (Molto Mario) and Giada de Laurentis (Everyday Italian). Don't try to cook along - just watch and absorb.

I recommend the Better Homes and Gardens New Cookbook - its a good resource for the basics. If you're interested in learning fundamental techniques and how to expand on them, I recommend Ratio by Michael Ruhlman.

May 27, 2010
Antithesisofpop in Home Cooking