Steve Green's Profile
DC chowhounders looking for current recs CARLSBAD
Fish House Vera Cruz for great simple grilled fish.
San Francisco breakfast.... 20 years ago
"glassed atrium-type room with lots of hanging greenery and palms, etc throughout the room."
I'm with Windy. Description perfectly fits the long-gone Lehr's Greenhouse.
well known brands that just arent as good as in the past
When did you try them last? I ask because for a time right after they removed the transfats (a few years ago?), they really were awful. They've made some modifications since then, and now I think they're OK, although not what they were before.
well known brands that just arent as good as in the past
Brach's candycorn is awful, but if you can find it, the Jelly Belly version is more like candycorn used to be.
Staying logged in, finally
For the first time in many months, I've stayed logged in yesterday and today, even after closing my browser. Engineering, whatever you just did, please keep it (unless it causes other problems :o) )
I never mentioned this before (having to log in whenever opening the browser), since I just assumed it was a private-browsing issue that had nothing to do with your site specifically.
FF 9.1.1, W7, BTW.
Hi, my name is _______ and I'm addicted to ________ .(food only please!)
I have many food weaknesses, but cheese is by far #1. Roquefort, aged Gouda, old Cheddar, you name it. Straight from the connection, er, store. That's not even getting into the cheese-based dishes I love.
For some reason, I seem to be getting hungry......
Hi, my name is _______ and I'm addicted to ________ .(food only please!)
I pulled out an expensive crown with a watermelon JR. My dentist asked "What the hell are you doing eating those things?"
Double dipping, then freezing?
After our last, quite successful pot roast, we found ourselves with about a quart of extra gravy. Not sure how that happened, as we usually run short. Anyway, I had just decanted it into a Pyrex bowl and was about to freeze it, and decided to take a last taste. Unfortunately I realized too late that I had picked up the wrong spoon from the counter -- rather than the clean spoon, I had used one that I previously used for tasting -- IOW, double dipping.
I know this is bad and a potential source of trouble -- mouth bacteria multiplying, etc. But I was not about to toss this beautiful gravy, and was all set to put it into a pot and bring to a boil, which I assumed would take care of any contamination. My GF said no, just freeze it and if I'm worried about it, I can boil it when we defrost later -- that the freezing would stop any possible bacterial growth.
1. Is she right that freezing will at least postpone any potential problems? (I suspect yes)
2. Am I right that boiling it upon defrost will sterilize it, making it safe again?
BK onion rings - new recipe
I've had Fatburger's rings a few times, and each time (I don't know how they do this) the onion seems to be almost flavorless. Good batter and all that, but barely any onion flavor. YMMV.
Not a fan of beer batters in general. What I really like is a thin, crispy cornmeal batter. It's fine if they fall apart.
Need Current Info re: Best Crabcake
I was just at Pierpoint this fall, and thought the crabcakes there rated right up there with those at The Narrows. I felt that both of them were a good notch above Obrycki's. On a previous crabcake crawl, I had compared Obrycki's, Duda's, and Faidley's -- as for the latter, I'm not going there anymore, neither literally nor figuratively. At the time (I was kind of new to real crabcakes then) , I thought Duda's was the best of the three, but after my most recent visit, they paled in comparison to Pierpoint and The Narrows, and also came in well behind Obrycki's. Of course, like BBQ, these things may vary between visits.
Brisket at famous daves
Well, chains do offer consistency. Unfortunately in this case, it means consistently mediocre. I've found BBQ to be the most inconsistent food there is. I ate at Smitty's and Black's on the same day when in Lockhart, TX; Smitty's was awful, and Black's was great. I've seen people post who had the exact opposite experience. These are both highly regarded BBQ places.
I've had both the best and worst BBQ I've ever eaten, from the same place on different visits -- Flint's, Oakland, CA, (R.I.P.)
Brisket at famous daves
We liked the brisket at FD when they first opened here in Vegas some years back, although it was never real BBQ. Since then they've changed it -- what they serve now seems to be some marinated/tenderized abomination, and yeah, nothing that remotely resembles burnt ends. Come to think of it, a while back I asked for burnt ends, and they put the slices of brisket on the grill. Um, no.
BK onion rings - new recipe
So you're saying that they're better fake onion rings than before? :o)
Are there any FF chains that have decent _real_ onion rings, btw? Sorry if this is a thread hijack.
Corned beef away from the Strip
Don't get me wrong. Canter's is roughly equal to its L.A. counterpart, but nowhere near as good as Langer's, or Junior's.
Corned beef away from the Strip
Haven't tried a lot, but I thought Canter's at TI was pretty good -- better than Carnegie at Mirage, anyway.
Discontinued at Trader Joe's - January thru June 2012
There have been at least a couple of times when I was told that something was discontinued, only to find it at another TJ's, or at the same one a couple of weeks later. So when you ask, don't take one employee's word for it.
Corned beef away from the Strip
Bagel Cafe at Buffalo & Westcliff is adequate but not stellar.
Engineering: Login fixed, thanks!
OK, more specific, and somewhat reversed from how I remember. Just now, I clicked my bookmark, which is xxxx /boards, then clicked on the "Home Cooking" page and logged in. I showed up as logged in, and then clicked on a thread within that board, "Home Made Instead of Purchased", and hey presto, I was suddenly NOT logged in. I went elsewhere from there (sorry, don't remember where) and was logged in again. I logged out, closed the browser, and tried to repeat the bug with a different board, and then repeated the process with the same board and thread, but all worked fine on both those tests.
Engineering: Login fixed, thanks!
Well, it's been a while, but no. I logged in while I was in a specific thread (don't remember which/where at this point). I showed up as being logged in on that page after typing login/password, but when I clicked one level above, to the board that _contained_ that thread, I wasn't logged in. I was logged in everywhere else, though. Was that clearer?
Where did chains start?
Not the first or anything, but I read somewhere that the founder of Stuckey's would select restaurant locations in the following manner: He would set out on the highway in the morning from a downtown hotel (headed to the next city as a salesman would), and wherever he first had to stop to go to the bathroom, that would be the chosen restaurant site for that area.
Is Lotus of Siam worth the trek for a Portlander?
"The buffet is about $10 - as Thai buffets go it is about as good as it gets."
Faint praise, in my view. The food from the menu is so much better than the buffet it's not even funny. YMMV.
Is Lotus of Siam worth the trek for a Portlander?
My votes (copied from online menu):
23. TOM KAH KAI (Bangkok Style)-A distinctive soup of sliced
chicken with coconut milk, straw mushroom galanga, lemon
grass and a touch of lime juice.
56. NUA SAO RENU-Sliced charbroiled beef served on
bed of sliced cabbage, topped with our own tamarind
sauce and fried dry chili.
(chefs choice)
CRISPY DUCK
B: with PANANG-Crispy duck topped with Thai style red cream
curry sauce with cognac.
Definitely skip the buffet.
Where to get a good butter chicken sauce
If you're after Patak's specifically, their store locator indicates that nearby Ralph's has at least some of their products: http://www.pataksusa.com/store-locator
Engineering: Login fixed, thanks!
"By contrast, the phantom am-I-logged-in-or-not issue should be resolved. "
It just happened again. I was reading a thread and decided to log in, and now seem to be logged in everywhere _except_ in the main page of the board I was in when I logged in (although if I go back into that thread I am again logged in). Hope that made sense.
Mandoline
I've had this one for the past several years:
http://www.amazon.com/Kyocera-Double-edged-Slicer-Guard-Black/dp/B001KVZ8LY/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1324980158&sr=1-3
It's great and super easy to use and clean -- I use it almost daily. It's starting to get dull though, so I'm going to replace it with this adjustable version:
http://www.amazon.com/Kyocera-CSN-202-BK-Adjustable-Mandolin-Slicer/dp/B000KKNQZ6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1324980158&sr=1-2
I also have a big DeBuyer that I bought before I knew about the above ones -- an older version of this one:
http://www.amazon.com/De-Buyer-ULTRA-Dicing-Mandoline/dp/B001U3Y1OM/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1324980412&sr=1-5
It's good for big-volume veg slicing for gratins and onion soup, but it's tricky to use, a pain to set up (and clean up), and pretty bulky to store. I never would have bought it had I known about the smaller ones. In fact, I think I'm going to put it on craigslist.
Discontinued at Trader Joe's (started 6/19/2011) [old]
I've posted this before, but a TJ manager told me that the company regularly drops the lowest-selling 10--15% of items. So I guess when they do that, either the replacement items, or ones that were previously in, say, the lowest 15--25 percentile, then become the lowest 10--15% and get dropped.
As I've said before, I just can't get my head around this concept.
Tell me if I'm right or wrong about the truth about latke variations? [moved from Kosher board]
"Is the real truth that the traditional potato just takes to the salt, oil and onions in an unparalleled symphony of flavors and that no other latke can measure up or am I wrong?"
You hit the nail on the head there, at least in my experience.
Engineering: Login fixed, thanks!
To Engineering:
Thank you for getting the login fixed. Specifically, for the last few weeks, when I would log in and hit enter, my login didn't register/show, until I would click on another page, and then when I went back to "discussion", I would be "unlogged" until I changed pages. It seemed that whatever page I was on when logging in, would unlog me when I went back to it (regardless of what link I used to get there). Also, sometimes (when logged in, of course) when I hit "reply", I would get the login page, as in this thread: http://chowhound.chow.com/topics/813464.
All fine now, working normally. (current FF)
weekday lunch--Weiss' Deli, Noodle Pot or LOS??
Important point for the OP: LOS doesn't serve lunch on Sat or Sun.
Hamburgers are now a special order item at Wendy's
That is a key distinction -- assembled-to-order vs made-to-order. I found out the difference when I had a burger at Sonic a while back. They had said the burgers were made-to-order, but they were clearly just assembled with precooked patties. Gross.
