ddonthehill's Profile

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Chicken and Andouille Gumbo

Amen, ZydeCook!

Apr 17, 2009
ddonthehill in Recipes

White Trash Mac-n-Cheese

Grumpyoldman, the recipe is "white trash," not the utensils used to cook it in.

Jul 10, 2008
ddonthehill in Recipes

Meat & Noodles

I'm sorry, but this isn't COOKING. Boiling water, browning meat, and worst of all: KETCHUP?

Jul 10, 2008
ddonthehill in Recipes

This Will Get You Laid Mac' n Cheese

I gotta agree with todda. Velveeta? Whipping cream?

Jul 10, 2008
ddonthehill in Recipes

Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto

This sounds really good, but i would add some browned, cubed chicken breasts for protein.

Jul 10, 2008
ddonthehill in Recipes

Chipotle Deviled Eggs

I love spicy deviled eggs. These look and sound delicious!

Jul 10, 2008
ddonthehill in Recipes

Stuffed Poblanos with Black Beans and Cheese

Question: In the pic, it looks like the stuffing is falling out all over the grill. Isn't this a problem? Or is the cap off the one?

Jul 10, 2008
ddonthehill in Recipes

Caribbean Chicken

This sounds very good, but I think I would wait to add the cheese until it's done or almost done. It seems it would be overly melted this way and mostly in the pan instead of on the chicken.

Jul 10, 2008
ddonthehill in Recipes

Amusing menu gaffes - what's yours? [moved from Boston board]

This is hilarious! For years my husband and I have laughed about the "Garlkick sauce" on a menu in our once favorite Chinese restaurant. To this day, we say Garlkick sauce. Can't help it.

May 19, 2008
ddonthehill in Not About Food

Origin of term 'Up' ?

To clarify, I didn't say "straight up" meant "no additives", I said "straight". Also, if you order a martini in most "decent" restaurants, they don't use vermouth, e.g. El Gaucho, Met, USG. I know because I asked YEARS ago.

May 10, 2008
ddonthehill in Spirits

Origin of term 'Up' ?

OK, straight is no additives whereas neat is no ice. When I order a martini in a restaurant that I haven't been to, it's vodka straight up. And I have to clarify "no vermouth" which shouldn't have to be. I just wish I didn't have to make sure they didn't put vermouth in it. Can't we abolish vermouth in the Martini!!!!!!!

May 07, 2008
ddonthehill in Spirits

Chicken ZestNSweet

This sound delicious!

May 06, 2008
ddonthehill in Recipes

Chicken and Andouille Gumbo

I make gumbo all the time (I'm originally from Savannah, GA) and I've always considered the tomato type to be added to seafood gumbo and the chicken/andouille type you don't add tomatoes. I also like it w/out okra. Just me. But as to the thickening ability of the roux after browning, you're right. If you want it thicker when it's done, you need to add file' or some cornstarch/water mix. Everyone' different though and obviously entitled to their own opinion.

May 06, 2008
ddonthehill in Recipes

El Gaucho

rtv, I think maybe your problem was your choice of cut of steak. NY strips are not known for their great tenderness. Try the filet mignon and you will be happy. Maybe you both weren't clear on how you wanted it cooked in the first place. EG has always erred on the side of less done.

Apr 28, 2008
ddonthehill in Pacific Northwest

El Gaucho

I have been to El Gaucho too many times to count and also the Met, USG, Dahlia's, Mortons, Ruth's Chris, and personally I prefer EG. The atmosphere, service and steak IMO is the best there. The Met has gone downhill as far as I'm concerned from what it was 15 years ago. Maybe they've pulled it out since the last time I was there (about 2 yrs ago) but I was turned off by their service (or lack thereof) and personally their food wasn't up to par. As far as price, I don't find EG any more expensive than the others considering the s,a, and food.

Apr 28, 2008
ddonthehill in Pacific Northwest