greygarious's Profile

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Sauteed zucchini picnic challenge

Slice the bread into triangles and bake on a sheet pan to dry it out and toast it. Meanwhile, dice and sautee the italian sausage, add the zucchini butter and cook it down to make it drier and concentrate its flavor. Stir in some roasted garlic and caramelized onion. Cool a bit. Shred the pepper jack, mic with goat cheese and asiago. Stir into zuke mixture. Spread onto toasts, sprinkle with paprika, broil till golden brown. If you cover the sheet pan with foil and wrap it in a blanket, it should still be slightly warm though room temp would be okay. Use some short cans or cups to elevate the foil above the level of the broiled topping.

31 minutes ago
greygarious in Home Cooking

Gene Chinese Flatbread in Chelmsford to close soon...

I think Liberty Bell in Woburn had even less space than he has now in Chelmsford, not to mention that parking is at a premium there, with cars taking up street spaces all day long, a lot of traffic making pulling in and out a challenge. The lot on the hill on the opposite side is smaller than it once was, since an apartment building was added.

I say this having delivered mail in Woburn for over 20 yrs, having to go through the center twice daily en route to and from the areas I delivered.

about 1 hour ago
greygarious in Greater Boston Area

gravy making

Not so. Even in this recipe, it says 1 qt, not 32 fl oz. I hardly ever see fl. oz. in a recipe. In the case of the butter, 4 oz by weigh is the same as 4 oz. by volume, e.g., 1/2 cup.

I agree that the flour mix and cornstarch seem to be by weight though I'm surprised at the confusing mix of volume and weight measures in one recipe, without pointing that out in the instructions. It seems to be too much thickener, although I have not worked with gluten-free flour. When I see something like this, it gives me pause about how good and reliable the results will be. I'd suggest to the OP that s/he search other gluten-free gravy recipes and see how they compare. For example, the very reliable SeriousEats site has a recipe that calls for way less
rice flour, proportionately. http://www.seriouseats.com/recipes/20...

about 5 hours ago
greygarious in Home Cooking

Fat guy with ans expense account that is sometimes on TV

Ninrn, I believe that with the possible exception of controversial or testy threads, it IS the case that the Mods generally don't check posts unless they are flagged. It appears that they DO keep an eye on posters who have a history of having their posts flagged.

Mods are hounds, too. I'm sure they read threads that are of interest to them and come upon objectionable posts that way, too.

I flag something or other nearly every day. Usually it's an OP that's clearly in the wrong pew, like asking for blender-buying recommendations on the HC board, when it belongs on Cookware. Less often, it's someone looking for medical advice or assigning blame to a restaurant/product for a bout of gastrointestinal illness that is at least as likely to have been a virus, or food eaten days earlier than that which the patient assumes to be the cause. Why chide flaggers when the fact that there's a flagging function means the powers that be WANT us to call attention to problem posts?

about 5 hours ago
greygarious in Site Talk
2

gravy making

No, Harters, in America that would be by volume.

Minncalif, if it's an American recipe, get out your measuring cups. If you have any doubts, list the ingredients on this thread and we'll double-check to make sure you're on the correct track.

about 9 hours ago
greygarious in Home Cooking
2

Trader Joe's YAY/NAY - March 2014 [OLD]

As I mentioned upthread, I *already* bought a bottle of the rooster, just haven't tried it yet. Given that I have a serious problem with "condimentia", as admitted in a so-named General Topics thread, I am resolved not to open it until I'm finished with the TJ sauce. That probably won't be before the end of the year...which is fitting given the rooster's red/green color scheme. 8>)

about 9 hours ago
greygarious in Chains

Cheese cracker round up?

At the Nashua, NH Costco, they are often, but not always, in stock. The lettering is the same but there's a lot of navy blue on the bag - if that helps you find them. They are with large bags of other chips, in the bakery area, rather than with the snacks up at the front of the store near the registers.

about 10 hours ago
greygarious in Home Cooking

Thomas's English Muffins

I tried them this week and have to admit that I LOVE them! There's authentic banana flavor but not too much.
The texture is better than that of the (healthier-for-me) multigrain ones I'm used to, and they split easily without tearing or resorting to additional manual forking.

about 10 hours ago
greygarious in General Topics

Fat guy with ans expense account that is sometimes on TV

If a Chowhound X has connections with a given restauranteur and/or chef that result in X getting special treatment or consideration, it behooves X to subtract those factors from any review or comments he posts here.

Were X to go to a restaurant for the first time, knowing none of the folks who work there, and not dropping any names or revealing that he planned to review it, any special treatment, freebies, etc., proferred to him are legitimate to mention in his post. Otherwise, no. But it seems to me unfair that X should not be able to comment on his restaurant experience in a place at which he is known, as long as he is scrupulously impartial. Given CH's perhaps-overly circumspect policy on this subject, X would do well not to mention chatting with the staff, living on the same street as the owner, dating the chef's sibling, etc.

about 10 hours ago
greygarious in Site Talk
1

Cheese cracker round up?

Trader Joe's frozen puff pastry sheets are a winter seasonal item, but all-butter and very good quality.

about 11 hours ago
greygarious in Home Cooking

Cheese cracker round up?

The Cheddar/Asiago version sold at Costco is a little peppery and very addictive. I used them as croutons as well as crackers: http://www.cheesesticks.com/John_Wm_M... $7.89 for the 22oz. bag

about 11 hours ago
greygarious in Home Cooking

Trader Joe's YAY/NAY - March 2014 [OLD]

I still haven't opened the HF, but did buy the TJ version not long ago. Today I winged a casserole of spaghetti squash, shredded Brussels sprouts, onion, breakfast sausage, and TJ's red leicester cheese with chili pepper.
I found it a little mild even given my low spice tolerance, so crossing my fingers, I opened the TJ sriracha and mixed half a tsp or so into my serving. She likes it - hey Mikie! Still scared to try the rooster, though....

1 day ago
greygarious in Chains
1

Cooking bacon in the oven... why the hype?

Julia Child. Electric stove - by choice, for sure, since the island at which she and Pepin cooked in the series they did together was a special installation in her kitchen, just for the show. He had gas burners, she had electric. They never discussed why.

Your insistence on a gas stove is preposterous. There are pros and cons to both electric and gas. I have "made do" in an all-electric house for decades. I dare say no one would be able to tell, by appearance or taste, what kind of burners I cook on.

1 day ago
greygarious in Home Cooking
1

Deep frying = XX extra calories. Anyone????

Ooh, a new "eggcorn" caught in the wild! It's "nip it in the bud", meaning cut short before it develops any further. But mistaking "butt" for "bud" is understandable.

Your proposal sounds about as close as possible to determining the amount of oil. Even as a kid, when I saw that Wesson, Crisco, or whatever TV ad it was about how much oil "came back", it was clear to me that the juices and water from whatever they were frying was part of what they poured off and counted as oil.

1 day ago
greygarious in General Topics

BOGO's -- how do they work where you are?

I've been to most of the Boston area chain supermarkets.
BOGO means you must take 2 but will be charged for just one. Half-price or two-fers, you can buy one at half price, or as many as you like at half price, unless a limit is stated in print. But lots of people seem not to know that. Many times I've heard people say to their spouse or kid, "No, we don't need 5 cans of..." (whatever it is that's advertised as 5 for $3, as an example). Could be, I suppose, that it's a mom's way of refusing her kid's request without being nagged about it.

1 day ago
greygarious in General Topics

Cooking first time for girlfriend. Help!

Dessert: Bananas Foster! Or another fruit, like fresh apple, peach, or pineapple, if it looks especially good. Melt butter and brown sugar together in a nonstick pan, cook sliced fruit in it a few minutes, flame with rum or other booze, smother, spoon over vanilla ice cream.

1 day ago
greygarious in Home Cooking

Cooking first time for girlfriend. Help!

I've made the sheet pan roast chicken and vegetable dinner, which was either on Cook's Country or America's Test Kitchen, a bunch of times. You can take apart a whole chicken, or just buy parts: breast halves, legs, and thighs are used, the rest saved for the stockpot but you could just do thighs or breasts if you prefer.

Oil a sheet pan, or foil-wrap it, then oil the foil. Preheat oven to 475F. Cut into generous inch-"ish" chunks: carrots, potatoes, turnip, sweet potato....your choice of root veg. I sometimes add quartered apple, or chunks of plantain. Halve some peeled large shallots, or quarter a peeled onion, leaving a bit of root so it holds together (it flavors the drippings, even if GF won't eat it). The show called for about 12 oz each carrot, potato, shallot, and Brussels sprouts. They halved the larger sprouts. Put the veg in a large plastic bag, or a bowl, tossing with olive oil, salt, and pepper (I use garlic powder too). Spread on the sheet pan in one layer. If using Brussels sprouts, move them all to the center of the pan, Ditto chicken breast halves (nestle down in the sprouts. These cook fastest so the center of the pan protects them a bit. Put the legs and thighs in the corners, which get the most heat. All meat skin side up. Brush onto it a mixture of melted butter, with your choice of herbs. S&P. Into the oven for 40 minutes. Check at 30 min. If edges are very brown, turn off the heat for the last 10 min. This is a quick and easy meal that is just scrumptious.

Another thought - Pad Thai. If she will eat chopped scallions. It can be made with shrimp, chicken, or a combination. If the chopped peanut topping is a problem for you to eat, peanut butter mixed in is great.

1 day ago
greygarious in Home Cooking

Don't YUCK my Yum... or maybe YES!?!

in my not-so-humble opinion

1 day ago
greygarious in General Topics

Do you wonder why the Chow site stinks?

1 day ago
greygarious in Site Talk

Don't YUCK my Yum... or maybe YES!?!

You make an unfounded assumption about "stuff that you'd generally YUCK at." You should have written "I", not "you". You are being highly presumptuous, if not downright prejudiced! Don't presume to tell other people what foods they should and shouldn't like. There's enough xeophobia in the world already.

1 day ago
greygarious in General Topics

Do you wonder why the Chow site stinks?

You were looking at just the activity on the ST board. I didn't realize the top contributors were available on a board basis and was referring to total posts. That list of the top 10 contributors of the week generally runs from ~300 down to ~100 posts.

1 day ago
greygarious in Site Talk

Do you wonder why the Chow site stinks?

No, it's total posts per week. And it's most often the same names, with a bit of juggling of position.

If the speculation that Chow and Chowhound are in trouble is true, perhaps that explains the recent surge (as discussed on another Site Talk thread) in revival of old threads by people posting for the first time. Perhaps someone with a financial interest is creating new screen name accounts to pad the number of CH participants, in hopes of increasing the monetary value of the site.....

1 day ago
greygarious in Site Talk
2

"Sous Chef" memoir

I heard a brief radio interview today with Michael Gibney, author of "Sous Chef" http://www.amazon.com/Sous-Chef-24-Ho.... This sounds like a more detailed look into the daily worklife of a professional chef than Bourdain's Kitchen Confidential was. Sounds like it would be a beneficial and cautionary read for anyone who dreams of attending culinary school, or opening a restaurant without having worked in a professional kitchen.

1 day ago
greygarious in Food Media & News

Peeling a hard boiled egg

This is a chronic CH topic. Expositions thus far: http://www.chow.com/search?q=peeling+...

1 day ago
greygarious in Home Cooking
1

Large vs. XL Eggs in recipe...

Open a carton of large eggs and take a good look. They are NOT all the same size. Choose the largest ones.
The cartons are packed so that the net weight of a dozen eggs is 24 oz. minimum. Chickens don't use calipers when producing their eggs! ;-)

1 day ago
greygarious in Home Cooking
1

Foolproof way to remove hazelnut skins

No, the hazelnuts are not in their shells. They have a dark brown skin which is thinner than that of dried skin-on almonds, but it is a tad bitter and the texture is unpleasant, so it needs to come off, unlike almond skin.

Apr 17, 2014
greygarious in Home Cooking

Gene Chinese Flatbread in Chelmsford to close soon...

I was at RituKiRasoi last night so I thought I'd ask Ritu if she knew of any possible upcoming restaurant closures in the area. She mentioned the Indian restaurant in Woburn center across from Hot Breads. I assume that's the one Gene is considering.

BTW, RKR might be expanding. She mentioned that space adjacent to it may be available come December, and though she doesn't need that large an area on a daily basis, she would like to have more dining area for the special occasions when the place is jam-packed. So, maybe more room there for Diwalis to come.

Apr 17, 2014
greygarious in Greater Boston Area

Market Basket (Ashland) - problems with worker docs.

MB/DeM has also been in trouble for employeeing underage teens. I live in the heart of MB territory, with a number of MB stores within a 5-mile radius. It was common knowledge that young teens could get work there.

Apr 17, 2014
greygarious in Greater Boston Area

Do you wonder why the Chow site stinks?

Between this thread, if it is true, and the execrable workshop format that's being tested with the Food Quest board, it looks like we may all be joining eGullet soon.

Apr 16, 2014
greygarious in Site Talk
1

Help me "modify" this carrot cake recipe

I have never understood the urge to use olive oil in cakes, but melted virgin coconut oil is great in coconut cake. Some carrot cake recipes include coconut. You can easily sub yogurt for half the oil in a carrot cake recipe.

Drain the canned pineapple well so it doesn't weigh down the cake.

If you don't care for regular raisins (I don't like them myself), try golden raisins.

IME it's better to make a single layer carrot cake, as in a lasagna pan. These are dense cakes - layer cakes make too large a serving.

Apr 15, 2014
greygarious in Home Cooking