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FriedClamFanatic's Profile

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What Is America's Worst Restaurant Chain?

Do Yoga Mats rise over time and become flying carpets?. what is the chemical?

about 19 hours ago
FriedClamFanatic in Features

any old new yorkers out there, Yorkville in the 1970's?

Freshly out of college on my first job in NYC in the mid 70's, I sometimes prowled the far end of 86th and environs......usually, tho, I was more interested in singles spots scattered further down the east side.

However, I do remember some great pastries......and sometimes went to one of the German places for lunch.they had this fantastic wurst platter with also some of the best potatoes ever. The Potato pancakes were equally good along with some nicely esoteric imported beers. Cheap, too.

about 20 hours ago
FriedClamFanatic in Manhattan

What type(s) of cuisine are you just not interested in cooking?

Indian or Mexican. Neither cuisine interests me much Indian foods seem to be mostly a blend that ends up being somewhat tasteless.....or at least you can no longer discern individual ingredients. Maybe that is the way it is suppose to be and people want that, but not me.

Mexican I just find gloppy and useless. Granted this is basically peasant food. but refried beans, guacamole, and insipid cheeses leave me cold.

Funnily enough, although I love to travel and sample local stuff, I have little desire to go to either place as well. Maybe the coast and seafood, but the rest seems to suffer so from poverty and crime, neither I find uplifting.

The one time I went to Mexico on business (Monterrey and later what was to become Cancun), I was treated to some lovely upscale Mexican foods, but that is rare. The ubiquitous "gloppiness" was presented to the table as well, even in these commercial places and homes.

Food for 2 years post gastric bypass surgery

Frankly, I think you might be better off asking the medical people who worked on you than a bunch of home cook chefs

What should I know about flax seed ?

I keep mine in the freezer....lasts forever. Take a cup or more and grind it, add it to your bread recipe. May need a slightly longer rise time, but I never have problems

Discontinued at Trader Joe's: July 2014-December 2014

Also the Argentine Shrimp that ere supposed to be the best shrimp (frozen) anywhere! Supply issues I was told. not even a place-holder sign in the frozen fish area anymore in my store

May 03, 2015
FriedClamFanatic in Chains

Trader Joe's YAY/MEH/NAY Thread - May 2015

Surprisingly, but not TJ's I bought one of those cups of prepared rice that you nuke for a minute or 2. Not really in favor of that, but works in a pinch. I adore Jasmine rice

May 02, 2015
FriedClamFanatic in Chains

Restaurant recs for Kennett Sq/northern DE

Bingo!.I knew you'd come through!

May 02, 2015
FriedClamFanatic in Philadelphia

Restaurant recs for Kennett Sq/northern DE

Sovana is the best for food, but noisy and small tables. Although you would have to pay general admission at Longwood, the sit down restaurant has good food and usually pretty quiet. Nice for a walk-around afterwards to chat out details.

There is also place in Hockessin Delaware that I have never been to, but told it is quite nice with outstanding food. Named "Mary's house" or something like that. Not sure they are opened for lunch.

Yes, and the Gables is usually quiet at lunchtime...........but for lighting you do want to be in that bar area, which unfortunately can get the noisiest/crowded. Again, lunchtime is better.

Any experience with Lodge Cast Iron pans?

Most likely 95% of the recipes will be oven based. Yes, limited for daily use..but sometimes fun when guests are here

May 01, 2015
FriedClamFanatic in Cookware

Any experience with Lodge Cast Iron pans?

Thanks to you all, based on what I see, the 3.5 inch ones could be good and fun. And they really are cheap

Apr 30, 2015
FriedClamFanatic in Cookware
1

Any experience with Lodge Cast Iron pans?

Thanks very much.what capacity is the Dutch oven? I'm in the market like 2-3 quarts max, since there are bow just the 2 of us

Apr 30, 2015
FriedClamFanatic in Cookware

Any experience with Lodge Cast Iron pans?

thanks!

Apr 29, 2015
FriedClamFanatic in Cookware

Any experience with Lodge Cast Iron pans?

Any of you use them.....how do they compare with others on the market? US made or china?

I saw over on Amazon that they have these cute little 3.5 inch pans. Thought they'd be fun for some appetizers/starters. Also, cornbread and once in a while, frying an egg.

Reviews over there were for the most part favorable. At under $9.00, I figured I'd get 4-6 of them to use from time to time.

Since I'm often leery about amazon reviews, I thought I'd come over here and ask. Any experience.............pro or con with the line and especially these little pans?

They say no seasoning necessary, but I would take that with a grain of salt. I have other cast iron pans that I use sporadically (too much arthritis), but properly, prepared ahead of time, they can be a true delight!

thanks for any and all help!

Apr 29, 2015
FriedClamFanatic in Cookware

Why Does Ketchup on a Hot Dog Piss People Off?

I happen to agree with you on relish....the ONLY time I use it is a smidge added to home-made Russian dressing (with lemon, vinegar, etc.). And a little humor in an otherwise gruesome movie was welcomed. And yes, Bob Newhart was correct..i do not see the need for any addition unless it is an extremely lousy piece of beef.I don't know why anyone would even use A-1. I did buy a bottle once because of a daughter's b/f, but it sits and sits,,,the b/f long departed (thank Gawd).

As to "piss".you are obviously American. In Britain, it refers to being drunk and is more slang, although I suppose the reference refers to what happens later. And on another note, urine is extremely effective in reducing and swelling from a sting of a Portuguese Man-o-War.

Keep the tongue firmly in cheek on this subject........unless it is used elsewhere.

Stuffed mushrooms [Recipe,please]

I make mushroom burger that way. saute gill side down, flip and do the other side. A good squirt of Worcestershire, some garlic, and top with some cheese if desired......throw into the oven until cheese is melted and the mushrooms getting "soft". Serve on Hamburger buns......condiments as one wants ( I use none!)

Apr 26, 2015
FriedClamFanatic in Home Cooking

Stuffed mushrooms [Recipe,please]

All of these sound good, but let me suggest a couple of 'additions"

Before stuffing, put a few drops of worcestershire sauce in each mushroom

For most of the recipes, topping them with a small cooked shrimp and sprinkling a little grated cheese on top makes them a bit more festively "different".a quick return to the over or a short time under the broiler. melts the cheese nicely

Apr 23, 2015
FriedClamFanatic in Home Cooking

Hot Dogs... Grilled, Boiled, Steamed... or really?... Microwaved?

Gawd.I forgot abut those "miracle" hot dog cookers..it's like the spike in a baked potato thingy that made the rounds. Never had either.

And...Your Cardiac Dog...sparing the mustard, I've been known to split them with cheese. Some folks do adore them, they are just ok to me.

Hot Dogs... Grilled, Boiled, Steamed... or really?... Microwaved?

I'm sure this must have come up before. With folks as vehement and vocal about what they want on a dog to the brand ( and the roll!), I can't believe it has been totally ignored.

Growing up, it was always grilled in butter and served on a top sliced bun at our house most of the year. Summers usually saw an array of blackened/charred long things on a another top sliced bun that had been cooked over a real charcoal grill. The rare "treat on stick" roasted over a beach fire or campfire on an overnighter was a fun time, but didn't happen often. Hojo's got informally voted best restaurant place for Dawgs, primarily, I think, because it was the only chain on the Cape at the time. Local Charity events would have one of those roller devices similar to what 7-11 uses today to make for a sometimes nicely "grilled" dog.

Then came college. Although Providence was a mere 100 miles from home, it opened my eyes to a whole new world of Dog preparation. First, the rolls were mini grinder rolls, no longer split on top, but along the side! Interesting! The college refectory would sometimes offer Dogs for lunch, pulled out of a vat that probably boiled 200-300(or more) and then left them to sit in the hot water until served. Again a side roll and a line at the toppings/condiments table that almost assured it would be lukewarm to warm by the time you reach a table, along with a bag of chips.

But.......... later in the evenings, along came the trucks! Hot water bath in most..but one enterprising older guy came up with the ingenious "steamed in beer" machine! Most of us still being under legal age, but not totally "devoid of the ways of the world", would readily jump to grab one or two what were to us somewhat illicit babies.

After college came the age of automat type vending machines and microwaves. Get a (plain) dog, sealed in cellophane, open an end to let steam partially escape. Nuked for a minute or 2 and you had a nice soft gooey roll and dog. ( Note my wife....not an adventurous nor gourmet type.... still sometimes takes her dog and bun and wraps it all in Saran Wrap for our micro.. at least she only uses brown mustard on it). Condiments/Toppings?.......tough. kid......be lucky if they had a few packets of "stuff" nearby.

My preferences, now that I approach my dotage, is still the grilled in butter and the lobster roll type top-sliced bun ( also grilled in butter lightly on each side). Wrap a rasher of bacon around it and I'm in heaven as my arteries scream. Top sliced bun is not as critical. a side slit is sometimes preferable, and makes for an easy landing point for a slice of bacon that was cooked but not rolled around it. The non existent in this neck of the woods, a Linguica dog, is something I still crave. Grilled of course.

My toppings preferences have also evolved; I'd like to think refined. Mustard and ketchup have never been an option for me, I loathe either on anything. Usually the roll will have hoisin sauce lathered down one side, a Boars Head Vidallia onion spread on the other. I've never been a fan of the "loaded" dogs...way too messy for me. A nice squirt of hot sauce is good if I know I'm gonna have a glass of milk or some ice cream later. Pickles on the side are ok.I prefer sweet ones. Never on them or Gawd Forbid that "relish" stuff you can find. Some finely chopped up onion on it, tho, can make me smile.

So....... without risking another flame war that we see among hotdogs/pizza/BBQ fans, do you have cooking preferences and/or a history?

2 nights/3 days with a tween and a teen

Yes, that was my point.......hence, the "alas". Thanks for the location of where I meant

Need 1 more Rome restaurant

For something different, there is a "jazz Train" in rome that is fun, if not cheap. You get on and the double trolley takes you through a number of back neighborhoods. Appetizers and drinks are served along the way and a live group provides musical entertainment. The trolley pulls over by the Coliseum for the main dinner. A lovely night view of the place as you dine. The Trolley ten continues on with music to the area of the Modern art museum before turning around and heading back to the portal gates. Although you get off about 11-12, cabs are often already there.

Reservations are a must.and the space is cramped, but it was a wonderful alternative to another restaurant meal! I took my wife and daughter, but bought a table for 4 to gives a bit more room. Music and menue change weekly........different restaurants/caterers provide the service. Our trolley stopped several times to re-load food and off load dirty dishes, so stuff seemed realtively fresh and things didn't get cluttered up.

They have a website, but I forget the name........try Jazztrain Rome.

Would I repeat?....perhaps.It is costly but all inclusive, and you see some parts of Rome that you otherwise might not. And dinner overlooking the most famous sight of Rome can't be met by any restaurant that I know of.

We did it in mid October and the weather was lovely

Apr 18, 2015
FriedClamFanatic in Italy

2 nights/3 days with a tween and a teen

Best food around the zoo is.......alas the Zoo. Some good places a bit further way

And 2Amy's(I think that's the name).on a side street just North of the National Cathedral makes a stellar pizza, along with a lot of good tapas type plates. And has a bar if the kids have worn you down!.....LOL..Expect it to be noisy and packed..................with lots of families, especially on a weekend

pre concert dinner near Longwood Gardens

Actually, the restaurants at Longwood are pretty good.....one is sit-down, the other self-serve. They use local suppliers when possible.

Further out.at the jtn of Rt 82 and 926 is Sovana Bistro......always a top local pick.

Have not tried Junto yet, but it seems to get good reviews. On rte 1 before 202 is the Mile High steakhouse....pricey, but worth it IMHO

Apr 15, 2015
FriedClamFanatic in Philadelphia

Trader Joe's YAY/MEH/NAY Thread - April 2015 [OLD]

Took a bag of the dried mandarin oranges and a bag of the Sriracha Bacon jerky on a flight to Europe lately....no problems at TSA and they were a decided nicety instead/in addition to the airline offerings. Especially in the long stretches where most were sleeping and I was reading.

Tried the Chicken Maple sausages. They smelled "off" not in a spoiled way but in a chemical sense as they were cooking, but tasted fine.

Apr 12, 2015
FriedClamFanatic in Chains

Bon Appetite says Sirarcha's "Totally Over." Agree?

put them together like Trader Joes did in their Bacon Jerky.........it's a true delight

So. Chester County -- Moving

it will take you to 926....depending on how you go, it either brings you to 926 before Pocopson school, or at the lights by the hardware store/school

Apr 11, 2015
FriedClamFanatic in Philadelphia

So. Chester County -- Moving

take Brinton's Bridge by Gabels.......nice ride ans much faster

So. Chester County -- Moving

For food shopping, you have Giants (most reasonable price), Fresh Market, Whole Foods, Acme, and soon Wegmans, all w/in a cple of miles of Chadds Ford. About 7-8 miles south on 202, there's a Trader Joes.

There is a new meat butcher on 202S about a mile before the DE border. And a Hills Seafood on rte 1 that is very good.

In summers, there is a farmers market in Centerville DE, about 8 miles away. But right in Chadds Ford, You have H's SIW farm on Rte 100 south of rte 1 by about 2 miles. Only open June-Oct, but great stuff. Actually, Pete's is very close too. Out in Unionville, there's a cple of orchards/farm places on Rte 842 (I think)

The usual array of take-outs. Lots of locals eat at Hanks. If they want a beer, etc to go with food, the Chadds Ford Tavern has recently reopened.

We have lived in Chadds Ford for the past 20 years. You'll like it I think. Excellent School system (which you'll find out when your tax bill comes due in August)

Mar 26, 2015
FriedClamFanatic in Philadelphia

Trader Joe's YAY/MEH/NAY Thread - March 2015 [Old]

I went with the new flyer in hand.........the cookies you mentioned...........yeah........meh.......good, but not outstanding.

The Salted Almond butter...still goopy but ok taste.

The Bacon ends I used to get got raised in price to where they no longer are a bargain.

Got some other things still to try..........but...

The Bacon Jerky with Siriacha (sp?)......to die for!

Mar 25, 2015
FriedClamFanatic in Chains

Children-Table Manners And Etiquette Milestones

I have said it before on other threads........

Perhaps a silly story, but one that endures for us

When we went on our Honeymoon, we stayed in a an incredibly posh place in the Loire. It was part of the Relaix et Chateaux chain and the food was outstanding. At that time it was just the Grande Manor home and we had a lovely top floor room overlooking the tiny pond with a swan in it.

Fast forward 10 years later........We are on another trip to France and this time, have our 8 yr old son and 6 yr old daughter in tow. We stayed at several R&C places on the trip, and one was the return to the place on the Loire. The grouns had changed, they had added a luxury motel unit to the old house, but we decided to still eat dinner there that night (it was the same week we got married...10 yrs before). Got the kids dressed up in their Sunday finest and went over to to the main house for dinner.

The look on the other diners faces was a hoot. No one DARES to bring children to such an establishment, but our kids....while banshees at times, knew how to behave and were perfect during dinner. We got several compliments after from others there.

I translated the menu for the family and my 8 yr old son decided he wanted the fancy lobster( I know he had no idea about how it would be prepared).....the wait person raised his eyebrows at me and said "Monseiur, that is the most expensive thing on the menu!". I told him not to worry and my son polished off his meal with aplomb!

That's the food part!......Just glad we raised 2 kids that know when to hold them and when to fold them. Both are now over 30 and successful....and can still at times be banshees!
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