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General Tso's Chicken

Loved the TED talk on this, apparently the dish is unknown in China. The general was important in one of the bloodiest civil wars in history, but he is like the "Col Sanders" of Chinese food to us. "It's sweet, it's fried, it's,chicken, what's not to like."

https://www.youtube.com/watch?v=U6MhV...

Apr 15, 2014
dijon in Home Cooking
1

Avon, CO restaurant ideas

Thanks for the comments. Had dinner at Bob's Sportsbar, pretty good burgers and mexican, place was busy, easy walk from the condo. Enjoyed Vin 48 happy hr and small plates, again, very busy, but it is a ski season weekend. Skipped BeauJos and went to Pieology where the fast order take on fresh thin crust hit the spot for some hungry skiers on the way back to the airport. Might not have been as happy at dinner with out the liquor license. Appreciate the advice.

Apr 03, 2014
dijon in Mountain States

Avon, CO restaurant ideas

looking for recommendations. We like wood fired pizza or any thing well made esp if dollar friendly and decent atmosphere. Is Minturn saloon still worth the drive? Is Beau Jos in Idaho Springs worth a stop on the way back to the airport?

Mar 27, 2014
dijon in Mountain States

Sub $5.00 wines, 750ml

Rex Goliath and most of the Australian chardonnays like yellowtail and lindemans fill the bill, reliable and often refreshing quaff

Mar 04, 2014
dijon in Wine

The big stock debate

agreed, I start the stock with the wing tips, neck, gizzard etc and freezer cache of stock veggies, when the cooked bones are available I crack them to expose the marrow and toss them in, don't forget the salt. the slow cooked carcass may have a bit less extract left but still worthwhile IMHO.

Feb 28, 2014
dijon in Home Cooking

Sichuan Peppercorns...

Well, I am toasting and grinding another batch soon, I will try to be more observant. The photos and links, video are very good, my chinese is nil.

Jan 27, 2014
dijon in Home Cooking

Sichuan Peppercorns...

Nice photo. This does appear to be a controversy. I've not run into husk only peppercorns in the packages I have bought although the seed is small and perhaps overlooked. Mortar and pestle seems the best way to grind, I'm looking for a better way, but the husks are resistant and get filtered out in my open mesh strainer, when I taste the resistant husk bits they are tough and have little taste compared to the grindings which filter through.

Jan 17, 2014
dijon in Home Cooking

Sichuan Peppercorns...

no, that is not my experience

Jan 06, 2014
dijon in Home Cooking

Sichuan Peppercorns...

Agree, you usually find them labeled prickly ash in the Chinese market. Preparation was the subject of another thread:
http://chowhound.chow.com/topics/5832...

In my experience the taste is distinctive, useful and necessary in many recipes. You need to toast the whole spice until fragrant in a skillet, grind in a large mortar and pestle, then strain out the tasteless gritty husk retaining the finely ground black seed which keeps fairly well.

Jan 02, 2014
dijon in Home Cooking

Looking for advice for a range under $2000...

We have a SS gas frigidaire, looks like a knockoff of the GE Profile. I really like it. We had some igniter issues with the top burners not wanting to lite, they fixed several with new igniters, be sure to get those fixed if you have the same issue.

Oct 29, 2013
dijon in Cookware

Whole grain flour vs whole grain

I'm not really an expert but if you look into glycemic load, finely milled flour white or whole wheat flour has a similar blood sugar effect. Blood sugar spike, insulin surge, then low blood sugar. So this impact on blood sugar, esp in diabetes and perhaps the inducement of diabetes is of concern. Glycemic load is reduced with whole grain which is essentially left whole. Thats why steel cut oats are a better breakfast than instant oatmeal. Pasta also seems to reduce glycemic load if not overcooked. Essentially you must make your carbs a bit harder to digest, churning in the stomach a bit longer to reduce the load. Of course there are other benefits to whole wheat flour, so it is an improvement over white.

Sep 26, 2013
dijon in General Topics
1

Delavan/Lake Geneva area restaurants or foodie stops- moderate

Any good chowish experiences while we visit Oct 5,6.

Sep 26, 2013
dijon in Great Lakes

Key West suggestions

We walked most everywhere. Had a nice meal at Salute which was close by and the tapas at Louie's Backyard upper deck were good if pricey. Happy hour at the raw bars sustained us for 2 nights, shrimp, oysters etc and drinks at 1/2 price, both Alonzos and Half Shell were good. The French Creperie was good, had great baguettes. Blue Heaven had a terrific eclectic alfresco atmosphere with chickens on the loose, but my breakfast was cold and tasteless. Camilles for breakfast, lunch and likely for dinner was very good and moderately priced.

Aug 27, 2013
dijon in Florida

Key West suggestions

restaurant or other chow food suggestions for Key West, staying near south beach, no vehicle.

Aug 02, 2013
dijon in Florida

Your Estes Park, CO picks

Any favorites and/or avoids

Jun 25, 2013
dijon in Mountain States

need some lunch time potluck suggestions

needs to keep safely for a few hrs. i have brought hummus and a beet lentil salad before, need to try something different.

May 07, 2013
dijon in Vegetarian & Vegan

Chimichurri

Nice base recipe, I think parsley, vinegar, oil, garlic and oregano (fresh or dried) are musts, I will use just about any green herbs I have including mint, cilantro or basil in the blend. season to taste of course. Chowhound's Argentine chicken with chimichurri sauce is a terrific primer.
http://www.chow.com/recipes/28389-arg...
http://www.chow.com/recipes/28393-arg...

Apr 25, 2013
dijon in General Topics

What to do with Brie log?

Thanks for the ideas everyone, I think it might go on the grilled sandwich tomorrow night.

Feb 19, 2013
dijon in Home Cooking

What to do with Brie log?

The President Brie log is widely distributed, I believe it is made near us in WI, parent corp is French and made under strong French quality controls, its good but not made in France. Same brie as the rounds but shaped in a log for easy cracker portioning and sold over the holdays.

Feb 19, 2013
dijon in Home Cooking

What to do with Brie log?

bought it but haven't used it, any ideas for incorporating into a meal?

Feb 18, 2013
dijon in Home Cooking

Really cheap prices for saffron, vanilla beans and porcini from Golden Gate -- is quality OK?

Interesting they currently list Afghan saffron. Mexican saffron is available at the local market and has the right color and appearance but is virtually tasteless. Give us a report, Ive always wanted to use more saffron.

Feb 05, 2013
dijon in General Topics

Pre-minced garlic and ginger?

I try to keep an 8oz jar of the garlic ginger blend (indian grocers sell this) in the frig. It works great in stir frys and Indian food that call for both, real time saver. Try it, its not bad. I also keep whole garlic and use that when I need that fresh garlic essence.

Jan 31, 2013
dijon in General Topics

Visiting Sanibel Island, any favorites?

Any chowhounder reports, staying at the West Wind.

Aug 06, 2012
dijon in Florida

Collard Green Wraps - Question

I've used swiss chard leaves for dolmathes, they blanche quickly and are abundant in the summer

May 29, 2012
dijon in Home Cooking

[Iowa/Illinois] Mississippi River area

Galena, Illinois has many nice eateries. Just south of Galena, Chestnut Mtn Resort has a terrific view and setting and food isn't bad, there is another inn nearby, Goldmoor.

May 10, 2012
dijon in Great Plains

Chimmichurri Chicken

My current fav chicken recipe, you can try in the oven but the marinade is not chimmchurri it is more of a lemon, olive oil with a few seasonings. Check out the chow recipes which are a great intro. i use whatever I have that is green for the sauce, i think oregano and mint are important.

http://www.chow.com/recipes/28393-arg...

http://www.chow.com/recipes/28389-arg...

Apr 05, 2012
dijon in Home Cooking

Spaghetti - glycaemic index

I was surprised too, Dr Weil has mentioned this as well, I think the key is that pasta digests/breaks down slowly in the stomach, more slowly than say white bread, spreading out the glycemic load. It is important to follow the al dente guideline and not overcook. I think this is intuitively understood if you recall the "barf" you have seen on the sidewalk

Mar 19, 2012
dijon in General Topics

Croutons

have them pretty regular around our place, they don't last long. Good use for older bread, just about any will work, butter/olive oil, garlic, italian herbs, salt and pepper, stir. spread on a cookie sheet an bake at 350 checking and stirring, flipping fairly regularly with a spatula, till browned, they will not brown well below this temp and you not get that great flavor, but they burn failry easily so keep watch

Jan 31, 2012
dijon in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

I know Giordano's features that "stuffed" pizza, think there are several others like Connies, and Nancy's . I like it too, should work fine with the crust recipe mentioned above which is very similar to the Giordanos recipe I have.

Jan 16, 2012
dijon in Home Cooking

Beef Eye Round Roast

I think trying to reheat it will toughen it too, hence my cold suggestion, cold really is good. Otherwise you have the FTC, CI suggestions, not really sure what those are. Talking them out of eye of round might be the best suggestion if you want it hot.

Jan 16, 2012
dijon in Home Cooking