Do I need bone-in or do boneless thighs work as well?

Hello,

I've been trying to use my slow cooker more, with some good result, EXCEPT: with chicken. For some reason, it comes out dry and stringy!

My most recent attempt was a chicken malaga, where I browned a whole chicken (cut up) in a skillet with some onion, garlic, etc, then threw it in the crock pot with white wine, mushrooms, olives, and herbs. There was plenty of liquid left at the end to make sauce, but the chicken meat was noticeably dry. Any recommendations on what I can do?

Have you tried Knob Creek's 9-year aged bourbon? Smooth, and quite drinkable. I'm also a fan of Basil Hayden's bourbon.

It's running slow for me, also - running firefox on Mac OS X in NYC. Very slow to update or view new posts, seems to be on the 'hound boards, not on chow.

Same is happening for me - I'm using firefox on a Mac OS X. Please fix!

Just made an apple cake to use up the last of the apples we spent way too much picking ourselves. Yum, yum! So moist.

Hello everyone,

I'm planning a farewell party for my boss. We are looking for a sit-down restaurant that will accommodate a large group, in the price range of $50 - $75 / person. Most guests are not adventurous eaters, so Italian, French, or American would be preferred. We are happy to have our party early- or mid-week if that helps. Any good suggestions?

We were thinking Midtown or lower Manhattan.

Any ETA for getting this fixed? I've completely stopped using the print function because of it.

Why not take a page from NYTimes.com and provide a "clean text" version on print request - eliminate any photographs.

We're in the same situation - loading the freezer for baby - and just made a large batch of empanadas, both vegetarian and meat-filled. One of the nice things about them is you can take out as many, or as few, as you need for any given meal.

Here's a thread on empanada dough, the filling can be anything you like:

http://www.chowhound.com/topics/415849

Best way to store them is to "parch" them, then freeze -- parch them by putting them on an unoiled pan under the broiler, turning each as the skin on the side facing up browns and blisters so that they are (relatively) evenly cooked. Once they cool, you can peel and freeze them for months.

My main turkey leftover meal is a pot pie. Absolutely delicious and simple: make (or buy) a 2-crust pie. Cook some onions in butter or oil, add some celery if you have on hand, fresh peas and carrots (or just add frozen to the completed filling). Mix the shredded turkey with the veggies and onion, and smother in your favorite white sauce. Pour the filling into the crust, lay over the top crust, and bake.

Let us know what you make!

Our neighbors have a new baby and we told them we'd help keep them stocked with delicious food. It's summer, cold dishes are de rigeur, and I was thinking of preparing for them a Poulet a l'estragon en gelee (tarragon chicken in aspic). Trouble is, I want to drop it off with them before we leave for four days -- how long will a chicken coated in aspic remain fresh and good to eat in the refrigerator? Any estimates based on experience?

I like the concept of the mobile site (http://m.chow.com) and it shows up fine on my blackberry browser. It would be great if, in addition to searching recipes, I could see a list of recipes that I have saved to "my CHOW".

Hi Nancy,

I was looking at that system -- I'd love to hear what you think once you've had some time to play around with it.

Hi embee,

Thanks for the suggestions -- my most recent batch is certainly an improvement over what I was getting. Cheers!

Yes, we are.

My wife and I bought an ISI soda siphon so we could have a regular supply of seltzer (we don't own a car, and it's a drag to lug all that water home on my back!). I understand that the carbonation won't match store-bought. However, it's been hit-or-miss regarding our ability to get good, bubbly seltzer out of it and lately, more miss than hit. Any tips to make consistently good seltzer? Here's the model we bought:

http://www.isinorthamerica.com/consum...

Help would be greatly appreciated!

Don't forget that pine nuts are a base ingredient for homemade PESTO, which opens up many derivative & delicious possibilities.

I second Christnp's vote for the fridge to avoid the rancid oils. I keep ours in the back of the cheese drawer, and toast them a bit when I'm ready to use some.

One more thought -- Cafe D'Alsace on 2nd Ave between 87th & 88th Streets is delicous, moderately priced, and fancy. I've always had excellent service there, and with the bistro-style busy-ness, noone will notice a couple of younger ones sitting in the back of a booth.

Are they planning to dress up? That might give you a clue. Probably any place where the waiters wear ties and white aprons would be appropriate. If you can't find an old-school French or Italian restaurant, you MIGHT try Markt in the Meatpacking district. More trendy than fancy, but at least looks like a bustling Belgian bistro.

I found Pegu to be overcrowded, loud enough to make conversation difficult, and overpriced. The drinks were nice, but not THAT nice.

Bok Choy stir fried as Gingered Greens & Tofu:

http://thejeffnextdoor.blogspot.com/2...

It's so crisp and gingery, with sauce to soak up in your rice.

You could make a corned beef boiled dinner the night before, and make a nice corned beef hash in the morning with poached eggs, soda bread, and cold boiled potatoes with mayonnaise.

I second piccola. Anything crisp and green is good, of course, including broccoli. The important thing is that it offset the richness of the risotto.

My friend, you have found one of the rare restaurants that actually serves Red Flannel Hash. It's old-school New England food, and delicious.

http://thejeffnextdoor.blogspot.com/2...

E&R on the corner of Church Ave & E 11th St has delicous home-cooked Haitian food, although I'm no judge of authenticity! Try the curry goat.

I second Grocery -- both it and Prune are wonderful for food and the "feel" of a nice night out.

Last year we ended up at Sample on Smith Street:

http://www.chowhound.com/topics/329298

It was completely relaxing, with a small buzz of people but not too crowded, a great relaxing place to eat and toast the New Year.

I love miso soup with tofu and scallions, along with a cup of light green tea.

Another favorite is lentils and vegetables (whatever is handy) on basmati rice.

*sigh* When we arrived on that Saturday, the door was locked, but one of them came around to let us in for breakfast. When we asked Melinda what was with the locked door, she told us the sad news. Shopsin's has been my favorite restaurant, bar none, and I will sadly miss the wonderful food and family.