greygarious's Profile

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An Open Letter to Chowhound re: the new format

Glad to see that you are reading the previous posts before dropping your own into the mix.

about 1 hour ago
greygarious in Site Talk

An Open Letter to Chowhound re: the new format

No good, I'm afraid. Though groups of dogs howl as an expression of pack cohesiveness, the single, howling dog is most often expressing loneliness or some other form of misery.

Someone suggested a "paws up" icon the other day. That seems a better choice for the dog theme, but a basic *thumbs up* would be best.

about 1 hour ago
greygarious in Site Talk
1

Is anyone going to boycott Market Basket?

Of the other chains available to me, I find Hannaford to be closest in value to MB. In fact, some of its staples prices are a dime or so less than MB, and on others, a dime or so higher. It's close to a wash. The Hannaford in N. Chelmsford is definitely cleaner than some of the MBs.

about 3 hours ago
greygarious in Greater Boston Area

cooking whole wheat pasta??

I don't boil ANY pasta. I've long since learned to save myself a steamy kitchen and wasted BTU's by bringing 3 qts of water to a boil, then putting the pasta in, covering, and turning off the heat. Add 5 min or more to the cooking time on the label, depending on how firm or soft you want it. I cook whole wheat spaghetti like this all the time and have never had trouble.

Cook it as long as it takes. It's easy enough to make a note of how long it takes you, so you know the next time around.

about 12 hours ago
greygarious in Home Cooking

How to fry potstickers without burning the bottoms?

That's what I do, too, since it's how the owner of the Asian market where I buy the potstickers told me to do it. A fair amount of water - about halfway up the sides of the dumplings.

It's important to preheat on medium-medium hi for a while, 5-10 minutes depending on your pan and burner. Then a film of oil, frozen potstickers flat side down. Once the bottoms start to change color, add the water and lid, and leave it alone until you hear sizzling. There will still be water at this point but leave the lid off and wait till it's gone, then check the potsticker bottoms. It may help you to put a marble in the pan. It will rattle around and make noise so you can't forget the water is gone.

about 12 hours ago
greygarious in Home Cooking

Alternative to Market Basket for cheap lobsters

I asked about that some years back, at the local poultry farm, after getting a dozen double-yolkers. The owner said that happens with young chickens who've just started producing eggs, because their hormone levels are out of whack at that stage; once they have been laying for a while, the doubles stop.

about 13 hours ago
greygarious in Greater Boston Area

Alternative to Market Basket for cheap lobsters

I haven't noticed prices but would not be surprised if, as long as the MB's are not doing business, other retailers take the opportunity to raise their lobster prices. Supply and demand, after all.

about 14 hours ago
greygarious in Greater Boston Area

Possible Double Standard Regarding Dietary Needs/Preferences

Within the last year or two, I listened to a program on NPR about a cooperative venture supplying meat to both halal and kosher customers, since the requirements are similar. Maybe identical, for all I know, which is *nothing*.

I also heard something recently about a brouhaha in the UK over a law that was being proposed (or already passed) requiring stun-bolting all mammals being commercially slaughtered for food. This was a humane issue. It was being protested as halal rules require the animal to be conscious when its throat is slit, if I recall the story correctly.

If that is the case, I would not knowingly buy, serve, or consume such meat. I believe it is a moral imperative for humans who eat animals to kill them as painlessly as possible. It's possible that the OP's friend shares this concern.

ETA: I poked around and found this BBC piece:http://chowhound.chow.com/topics/984109
Just so. Now I know, and have a new personal rule.
I'm crossing off my "round tuit" list a visit to a local halal meat shop to check out what cuts of lamb they offer. And am no longer mourning the demise of the Best Kosher Dinner Frank.

about 14 hours ago
greygarious in Not About Food

Possible Double Standard Regarding Dietary Needs/Preferences

While you're at it, I was at a suburban Boston Starbucks last night with my knit/crochet group. Three Buddhist monks in saffron robes and sandals came in and ordered to go. I don't know what their orders consisted of but it seemed to me like the set-up for a joke.

about 14 hours ago
greygarious in Not About Food

Store brand vs name brand dry rice and beans, etc?

Several years ago, because of all the CH raves, I spent a bundle on 6 or 8 different varieties from Rancho Gordo. I found them no better in flavor or texture - not the least little bit - than the ones my supermarket sells for a fraction of the price. The Rancho Gordo beans were pretty and colorful but since not even *that* remains after cooking, I would never buy them again.

about 14 hours ago
greygarious in General Topics

Bye Bye Chowhound

http://chowhound.chow.com/topics/984109 might have been her final straw. Perhaps she took umbrage at the response or lack thereof.

about 15 hours ago
greygarious in Site Talk

My recipe calls for tomato sauce BUT

Substituting wine for some of the water is a good idea since tomatoes have flavor compounds that are only released in the presence of alcohol.

about 16 hours ago
greygarious in Home Cooking
2

Does Fast Food Really Make People Fat?

If you do a bit of research, you will learn that the food manufacturers - that includes fast food as well as highly-processed packaged foods - deliberately flavor their products so as to make them "addictive". Not in the narcotic sense, but definitely fine-tuning in order to create cravings. Here's a thread to get you started, should you be open to rethinking your absolution of the fast food industry: http://chowhound.chow.com/topics/8200...

Some people are prone to developing addictions; others are not.
For the former, the highly-processed food industry is making it easy to become obese and hard to avoid, or change.

1 day ago
greygarious in Food Media & News
1

My recipe calls for tomato sauce BUT

I see tomato paste in 6 and, rarely, 12 oz cans. I'd use 8-10 oz of water per 6 oz can. Stir it up and see if it's the same thickness as tomato sauce; adjust if necessary.
You definitely can use it in chili and spaghetti sauce. My own version of chili, which is proudly inauthentic, uses
tomato paste and no other form of tomato. One can of water, plus the liquid from the canned beans, and what exudes from the peppers and onions, are the total volume of the liquid in the chili.

1 day ago
greygarious in Home Cooking

It shouldn't be this hard to participate. . .

FH, sounds like you may be like me, which is to say not fluent in computer. When you click onto a board - not individual thread, *board* - between the name of the board and the list of thread titles, there's a line that includes the names and icons for the 4 options: Discussion, Q/A, Photo Story, and Link. Click on Discussion. Don't just hover, which results in a blurb explaining what's appropriate as a discussion thread. Click on the word, Discussion. That will open a new thread creation page for you.

1 day ago
greygarious in Site Talk

When do you use leeks?

They were from Calareso's in Reading, Mass. Perhaps they are not grown in soil - I don't know, and this is the firt time I got them there. I sliced them lengthwise, expecting to find dirt/grit but they were as clean as an operating room. I kept looking as I chopped them, found nothing.

1 day ago
greygarious in Home Cooking

My Favorite Corn Muffin Recipe

In fairness to SmittenKitchen, and not to get into the whole Southern vs. Northern cornbread thing, the recipe is for breakfast/snack *muffins*, rather than a savory accompaniment, in place of other forms of bread, to an entree, even though the OP uses them in savory form.

I once read SOMETHING that said it was the key to corn muffins not being crumbly but still having a lot of corn flavor, but didn't write it down and now have zero idea what it was. Not buttermilk. BTW, I once noticed that in different CI or CC articles on cornbread/muffins, one said buttermilk makes for crumbling, and the other that it prevents it. I wrote to their headquarters to ask what gives, but never got a response.

1 day ago
greygarious in Home Cooking

Is anyone going to boycott Market Basket?

Monkey Knife Fight's Market Basket protest anthem: https://www.youtube.com/watch?v=L4UUr...

ETA: Note the cute-but-chubby dog, who is clearly bored by refrains!

1 day ago
greygarious in Greater Boston Area
2

Is Food Quests finally dead?

Ding dong, the glitch is dead!

Jul 29, 2014
greygarious in Site Talk
1

Ongoing Feedback for New Conversation Types

I miss the red. A lot easier on the eyes than all this white, and a more stylish, attractive design.

Jul 29, 2014
greygarious in Site Talk
1

the Mason jars that Sarabeth's jams are packaged in....

I know the ones some brands of spaghetti sauce come in are NOT canning-safe jars, even though they look to be. I am not sure, though, if those have jar brand names on them.

I would not take opinions here as definitive. Contact Sarabeth's directly and ask them (it might even be mentioned on their website if they have one). You should not take the chance of broken glass and potential injury.

Jul 29, 2014
greygarious in Cookware

When do you use leeks?

I noticed bundles of very pristine-looking leeks at the produce market and decided to give them another chance. There were two, a good 1.5" diameter each, to the bundle. There was no dirt in them at all, and these have good flavor. I steamed some halfway in the microwave before using them when making bluefish, saving the dark green parts to toy with. Today I put a few green leaves into the pot of rice I was making with the pasta method, but didn't think they made their presence known (I took them out before straining the cooked rice.)

Decided to julienne some of the greens crosswise and braised them in bacon fat and water. Very tasty. I am using the remaining green part now, braising along with baby spinach and some dried mushrooms to absorb the liquid they exude. I'll cream the result and add the remainder of the TJ's Bergenost cheese.

Now that I know the whole leek is suitable as a vegetable ingredient rather than just relegated to the stockpot, I'll use them more often.

Jul 29, 2014
greygarious in Home Cooking
2

Do you post more or less in the summer months?

I don't travel so it makes no difference for me but it does seem like there are fewer new threads lately. If you look at the
analytics graphs http://boardreader.com/site/Chowhound... they always bounce around but the overall July trend has been down since July 4 weekend. I suspect the jump in recent days is due to the public release of the new formatting, with the rest of CH trying to figure the damn thing out. Oh geez, I made the Top Ten again... high time to log off!

Jul 29, 2014
greygarious in Site Talk

"Google it"

It *would* be a better vehicle for the exchange of ideas if more posters would actually READ the discussions before responding. But no. Time and time again someone will ask a question....I'm making this up but you'll recognize the scenario:
Q: What to do with a bushel of mealy peaches?
Some of the first responses will be suggestions to make sorbet or ice cream, can them, cook them into sauce. Then there will be some recipes for various pies and pastries. Then someone will suggest peach butter. Then someone will propose making fruit leather with them. The OP will have chimed in here and there when an idea appeals to her. After a dozen or two posts, someone else will post: Make ice cream or sorbet.
Then someone else will suggest canning. These people apparently just cruised in and dumped their redundant suggestions, not bothering to read beyond the initial OP, if that (sometimes it's clear they only read the title, or paid no attention to the body of the OP as they read it.)
Such ex cathedra pronouncements are irrelevant. Certainly those who deliver them are not interested in *learning* anything. It's not an exhange, much less a *conversation*, when so many people type but don't read. And there's a high percentage of them.

Jul 29, 2014
greygarious in Site Talk
1

Volunteer ornamental squash, what to do?

Triffids, mayhap? Just sayin'...

Jul 29, 2014
greygarious in Gardening

Buying used Cuisinart base?

I'd keep the old one. From what I've read, the newer ones fail a lot sooner, and more often, than the originals. I bought mine somewhere around 1979-82. How did you manage to "blow up" the motor on yours?

Jul 29, 2014
greygarious in Cookware

cantaloupe puree??

Sorry, but I don't think that will be a success. Considering how much water is in a melon, I think its flavor will be masked by the rest of the ingredients. Now if you simmered the puree down to the consistency of apple butter, you'd have a shot at making the cake taste fruity but I'm not certain that would improve it any. You could also reduce the puree into a sauce by pouring it onto a baking sheet and baking on low heat, stirring occasionally. Incorporate THAT into a batter, as for an applesauce cake. Or use it as a sauce for toasted (plain) pound cake.

Now that I think of it, I can see melon being really good as fruit leather!

Jul 29, 2014
greygarious in Home Cooking

Seen on the road...

https://t.e2ma.net/message/7sgrk/39ue4b

From your friends at Car Talk Plaza, a signage classic. Scroll down to their FB link to see more that will give you pause and guffaws.

Jul 29, 2014
greygarious in Food Media & News

cantaloupe puree??

As is, it is a good smoothie, but you can certainly blend in any other fruits of your choosing. Or mix with yogurt and make popsicles/sherbet.

Jul 29, 2014
greygarious in Home Cooking

Dried Mushrooms, OMG!!

I think rehydrated dried mushrooms taste BETTER than fresh.
The meaty flavor seems to be more intense, and the soaking water is great as a brothy addition to sauces/soups. (Pour through a coffee filter, or let any grit settle to the bottom and carefully decant into a clean jar.) The dried shiitake mushrooms seem to be the most economical of the options I see in Asian markets, which reliably have better pricing on dried mushrooms than supermarkets and specalty/gourmet stores. I caution against the large jars of assorted dry shrooms sold at Costco. The label says they are packed in North America but not where they were grown. I found that they had an underlying off-flavor that is chemical/bitter/medicinal/metallic.

Jul 29, 2014
greygarious in Home Cooking
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