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DGresh's Profile

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Next Food Network Star - latest and greatest?

Admittedly I don't live in LA (but I'm no food dummy) but I have no idea what any of those Japanese foods are. I don't think it's unreasonable to want him to explain more.

about 3 hours ago
DGresh in Food Media & News

Next Food Network Star - latest and greatest?

Anyone see Arnold's trick to slice the cherry tomatoes in half? (He put them between two plastic lids and sliced horizontally between). Given that I spent quite some time yesterday slicing a pint of them in half, that seemed pretty nifty.

But Bobby Dean "gorgeous"? Italian gal has different eyes than mine.

about 3 hours ago
DGresh in Food Media & News

It's MASCARPONE!

expresso

about 7 hours ago
DGresh in Not About Food

Next Food Network Star - latest and greatest?

My TV company (FiOS) has apparently quit putting the episodes on OnDemand. Anywhere else I can see them (I should shoot myself for asking, though)

about 21 hours ago
DGresh in Food Media & News

It's MASCARPONE!

I think it is fairly common for American speakers of English to soften many letters, that being an example. When I was in grad school we had a Japanese visiting student who asked my office-mate and me (we are both from the mid-atlantic states) why we said "boddum" instead of "bottom". I'd never thought about it :)

1 day ago
DGresh in Not About Food

India House? [Relocation from Montrose?]

I'd missed this! When did it close? Funny, we are out of town this weekend and if we got back too late to cook that was our Plan B.

big w [Wingdale]

After years of having this on our radar we finally made it there last weekend after visiting the nearby Dover Stone Church cave (great for a little hike). We both ordered a "truly sensible" pulled pork sandwich (and it is truly sensible) and took home half a bbq chicken for the next day. Very delicious! And we recommend the spicy sauce (which they serve on the side). We are also sorry it is really off the beaten track for us.

New Brick Oven Pizza in Media

Old thread but we went to Ariano's last night (a Saturday). It was hopping. We were a party of four, shared two salads then got two real entrees and 2 pizzas. The pizzas are very large (at least for my appetite) but our college son spending the summer doing research at school was happy to take the leftovers. We were all really happy with our meals. Tons of pizza choices, all on a very nice thin and well-cooked crust. I particularly enjoyed our fig/walnut/goat cheese salad (which was a special). They serve beer and wine (and I think cocktails, though we didn't have any). Only thing I found slightly annoying was that the (printed!) specials did not list prices, nor did the draft/bottle beer menu. Not that the prices were ridiculous when I asked. But why not print them? The place is a tad noisy if you're sensitive to that.

Jun 28, 2015
DGresh in Philadelphia

Masterchef returns with new judge

so all that "at least one chef" stuff actually means something, huh.

Jun 25, 2015
DGresh in Food Media & News

Masterchef returns with new judge

Ok I admit I turned the thing off 2 minutes before the end. Didn't the "oldest home chef" get sent home? What happened after that? Please don't make me go back and watch the whole thing on on demand!

Jun 25, 2015
DGresh in Food Media & News

Just Go! The 10 Essential Rules of Drive-Thru Etiquette

I started going in the third time my unsweetened (spoken very clearly) came out sweet. This way I get it myself from the right jug

Jun 25, 2015
DGresh in Food Media & News

Offering alternative meals to children - yay or nay

I think accommodating a religious, philosophical or medical reason is a whole 'nother kettle of worms, and I agree with you. Like pretty much everyone else here, I cook 99% of our meals at home, and we all eat the same food, and it's varied and reasonably healthy, lots of different world flavors, etc. My daughter became first a no-red-meat eater in middle school and early high school, and then a full-fledged vegetarian in later high school. I accommodated her, partly by all of us eating far more vegetarian food, and when we really wanted something else, cooking something separate for her that seemed to fit with what we were eating. I was careful to not use any animal product seasonings (such as worstershire sauce, fish sauce, etc.) as well. I think that's a measure of respect and hospitality, and I certainly understand the desire to make sure the kid is getting the nutrition.

Jun 23, 2015
DGresh in Not About Food

Walter Scheib, Innovative Former White House Chef, Is Dead at 61

I read his book about cooking for the Clintons, which was interesting.

Jun 23, 2015
DGresh in Food Media & News

Just Go! The 10 Essential Rules of Drive-Thru Etiquette

I honestly think that check-writers ought to be sent to their own line. Who the heck writes checks these days? Debit cards are free to use, credit cards are free if you pay off every month. And people who wait to start filling out their check until everything is done, well... I'm too polite to say what I think about that. I always have my credit card in hand, swipe, and go.

Does this product exist?

My grocery store pretty much moves out all the produce from the "side section" every night. Slightly annoys me because I usually go early in the morning and they are still putting out the roots, herbs, cabbages, etc. etc. (though the are very nice about rooting through the crates to find me what I want) I think being vigilant about cleaning things out keeps those rotten bits from attracting fruit flies.

Jun 22, 2015
DGresh in Not About Food

Just Go! The 10 Essential Rules of Drive-Thru Etiquette

yeah that guy is a heart attack in waiting. Let's all go through life thinking about how much everyone else on earth annoys us. Chillax as my kids say (though it annoys me).

Jun 22, 2015
DGresh in Food Media & News
1

Masterchef returns with new judge

Jun 19, 2015
DGresh in Food Media & News
1

Restaurant North opening Market North in Armonk

I couldn't tell from the Instagram pictures what the "concept" is. From what I see, I fear it will be like those clothing stores with far more free floor space than hanging clothes. You know the ones I mean; the ones that are un-affordable to shop in.

Biggest, most expensive bullshit at a fine dining restaurant.

I guess that's the difference that "allows" them to do that. If I were your father, I'm afraid I would have let it pass as well. It's still ridiculous.

Jun 17, 2015
DGresh in Not About Food

Biggest, most expensive bullshit at a fine dining restaurant.

That's insane. So people aren't allowed to try each other's food?

Jun 16, 2015
DGresh in Not About Food
1

Next Food Network Star - latest and greatest?

But But But if they are a MOM then they put LOVE in their food!!!

Jun 15, 2015
DGresh in Food Media & News

Masterchef returns with new judge

yeah I don't think canned corn is such a bad idea either. And wasn't it creamed? Which is a different thing altogether, and can be very good for some purposes.

As far as the presentation on the limes, while cute, I can't help feeling "what a waste of the life of those three limes". If I got that in a restaurant, I'd think "whoa, I just paid for those three limes that I'm not going to eat"

Jun 12, 2015
DGresh in Food Media & News

Anyone cooked from Bryan Voltaggio's Home yet? I have a question.

So my plan worked pretty well. The "caramel" (made with half a cup of sugar, caramelized, then added with and half a cup of liquid was so watery it didn't make sense as either before or after cooking the wings, so I reduced it to a syrup and used it before). I did line my sheet with foil, it did make a mess, but they were very pretty and mahogany in color. The "dip" was good too. But all in all I'm not sure it was better than my standard ("westport wings" from Bon Appetit years ago)

Jun 12, 2015
DGresh in Home Cooking
1

Masterchef returns with new judge

I agree, both components of Jesse's dish were butt ugly.

Jun 11, 2015
DGresh in Food Media & News

Anyone cooked from Bryan Voltaggio's Home yet? I have a question.

it doesn't actually have kimchi in it. It's just kimchi juice. I decided to cook the "caramel" down to more of a syrup, and I'm going to try rolling the wings in it before cooking.

Jun 11, 2015
DGresh in Home Cooking

Next Food Network Star - latest and greatest?

Bobby and Giada do use the word Next in their intros though...

Well that Naked thing should be easy to do on FN.

Jun 11, 2015
DGresh in Food Media & News

Anyone cooked from Bryan Voltaggio's Home yet? I have a question.

Am making the Korean Kimchi chicken wings.

Nowhere does he say what the heck to do with the caramel!

A reviewer has complained the same and has given me doubts about tonight's dinner. May just have to skip the caramel, which looks kind of watery anyway. http://www.citypaper.com/blogs/feedba...

Jun 11, 2015
DGresh in Home Cooking

Next Food Network Star - latest and greatest?

What the heck does he even mean by hashtagging your food? I mean I know literally what he means, but what is his plan? Making a meal idea go viral? Yeah him.

Jun 11, 2015
DGresh in Food Media & News

Sous Vide cooking...are you on board?

that wasn't my question :)

Jun 10, 2015
DGresh in Home Cooking

Sous Vide cooking...are you on board?

are they not a teensy bit pink at that temperature? I know about the whole pasteurization thing, but I'm still squeamish.

Jun 10, 2015
DGresh in Home Cooking