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masha's Profile

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Too Late for Reservations. Now What?

Have you contacted the restaurants directly by phone or just checked OpenTable? Sometimes restaurants hold back tables from OT so a call directly to them may get you a reservation. (You are probably out of luck with the the hot, hot restos like GATG unless you are willing to wait without a reservation for more than an hour.)

about 16 hours ago
masha in Chicago Area

Website Where You Input Ingredients to Get Recipe

You might play around with this recipe for pork tenderloin with rhubarb chutney, substituting blueberries. http://www.epicurious.com/recipes/foo...

(I've never made it. Clipped earlier in the year when rhubarb was in season but then found other uses for the rhubarb.)

1 day ago
masha in Home Cooking

Recs for dining solo in the Loop?

I agree. One of our favorite Loop restaurants is Trattoria No 10. We like to arrive around 7:15, just as the theater crowd leaves.

And, to the OP, I'd add Trattoria No 10 to your list if you want something close by. It is on Dearborn St between Washington and Madison, so about 2 blocks from your hotel. Modern northern Italian cuisine -- very committed to local sourcing and their homemade pasta, especially the ravioli, is delectable. (I would specifically recommend it over Atwood, where we had a disappointingly mediocre lunch about a month ago -- and Atwood had been one of my favorite places in the area. Hoping they were just having an off day.)

2 days ago
masha in Chicago Area

"Google it"

Correct. It's not an issue of copyright but trademark. Same reason you can't call all generic cola drinks "Coke" or all facial tissue "Kleenex." But, if you are using the Google brand search engine to perform a search, it's fine to use the verb "to google" -- just not if you are using some other search engine. Failure to aggressively police by the TM owner can lead to loss of the tm for its product -- e.g., "aspirin" at one time was a name for one particular brand (Bayer?) but went generic.

2 days ago
masha in Site Talk
1

A 2nd Open Letter to the Moderators: How do YOU tell if your site is being spammed?

Reminds me of the thread on Cookware a few years ago about a particular cookware product, hawked on late night infomercials. There were a couple of over-the-top enthusiasts interspersed with a large number of hounds with far more negative views.

Jul 29, 2014
masha in Site Talk

What the hell is with this new useless feature 'flag' which does not allow us to reply to a post?

ChiliDude, I suspect you were on one of the new Q&A formatted threads. They are formatted so you can reply to the OP but there is no option for nested replies to replies posted by others. You still can "reply" to individual replies on the Discussion style threads. (And, as others have said the "flag" option has been there for awhile to alert mods to off-topic, spam, or otherwise inappropriate replies.)

Jul 29, 2014
masha in Site Talk
1

Scotland Trip

Pappy, I believe that tea at Boltongate Old Rectory is only available to overnight guests. (If I read your post correctly, it sounds like you are looking for a place where you can drop by for tea, not overnight.)

Jul 29, 2014
masha in U.K./Ireland

cooking for yet another party of mixed food needs

This seafood rice salad would be good for your dairy-free, GF pescatarian guest. http://cooking.nytimes.com/recipes/10.... It can be made in advance and served at room temperature. You don't necessarily need to use the precise seafood selection called for in the recipe. If I made it again, I'd probably omit the mussels but that mainly reflects my seafood preferences.

Find some sort of poultry or red meat dish that does not involve any dairy products or onions, that will appeal to both of your 2 other guests with dietary issues.

Then add a variety of sides, including a couple that are onion & dairy free.

Jul 28, 2014
masha in Home Cooking

New iPad issue

I've been getting a pop-up intermittently when using CH on Ipad. I'll report more detail next time it happens.

Jul 28, 2014
masha in Site Talk

Store brand vs name brand dry rice and beans, etc?

I used to by the store brand white, long-grain rice but switched to the branded product years ago. The main reason was that it seemed like there were more foreign material (black specks) in the store brand.

Jul 28, 2014
masha in General Topics

Question about pizza on the grill

My understanding is that the parchment trick works well when making pizza in a conventional oven, but I would hesitate to use parchment directly on the grill surface on my grill. The temp on our grill reaches about 650 degrees -- that's one of the main advantages of making pizza on the grill, rather than in a conventional oven that only reaches about 500. At 650 degrees over an open flame, I would think the parchment might catch fire.

When I made pizza on the grill a couple of weeks ago -- as indicated on the earlier posts on this thread -- I placed my stone on the grill surface and allowed it to preheat for about 30 minutes. Worked out fine.

Jul 28, 2014
masha in BBQ, Smoking, & Grilling

Introducing New Conversation Types - Continued

Mary, I brought this up. I like your alternate proposed language describing the Discussion option.

And Paulj, looking to the right-side margin on this thread, the old language -- describing Discussions as "the web's food experts are ready to debate" -- is still there.

Jul 28, 2014
masha in Site Talk

Scotland Trip

Also, a wonderful B&B in the Lake District, with a home-cooked, gourmet quality dinner available at extra price, is the Boltongate Old Rectory, http://www.boltongateoldrectory.com/
We stayed there several years ago but it's still under the same ownership. The food was outstanding and the owners unfailingly helpful.

Jul 28, 2014
masha in U.K./Ireland

bad kitchen mojo

When my son was a toddler (long time ago), one of his (and my) favorite books was Grover's Bad, Awful Day -- which, as the title suggests, is about one of those days when nothing goes right. The term "Bad, Awful Day" entered our family's lexicon for days like yours. Hope today is better.

Jul 28, 2014
masha in Not About Food

Baltimore weekday lunch with a 4 yr old?

Also Miss Shirley's -- either the Roland Park or Inner Harbor location, depending on where you will be.

Jul 28, 2014
masha in Washington DC & Baltimore

Do you like or dislike the new format ?

Walker, I am the least tech savvy person, so it's pretty funny that you are asking me. No idea. Why don't you start a new thread (using your iPad) on Site Talk with a description of your exact issues on your PC? The Chow techies are evidently not responding to questions of this ilk over the weekend but presumably will be back in action tomorrow and are more likely to see your problem there than buried on this thread.

Jul 27, 2014
masha in Site Talk

Best bang for the (time/energy/cost) buck recipes

Thanks.

My husband is the pasta sauce cook in our household (we each have "our" own dishes) but I feel stupid not being able to make red sauce. (I've got his recipe written down somewhere as our son wanted it when he moved out on his own, but I'd rather make my "own" than try to replicate his.)

Jul 27, 2014
masha in Home Cooking

Do you like or dislike the new format ?

JMF, the posts that you've already read don't collapse by design, as I understand it because the format is intended for one time Q&A responses, not sustained discussions. But, hounds being hounds, we are hard-wired to view others' comments and respond. The format is doomed as far as I can tell.

Jul 27, 2014
masha in Site Talk
1

spending 6 days in chicago...

I have not done dim sun for brunch in years but Phoenix in Chinatown, is a perennial favorite: http://chinatownphoenix.com
You can get there on the red line El by going south (towards 95th St.) and getting off at the Cermak Rd/ Chinatown stop. It's within a block of the El. There is also a water taxi that runs to Chinatown that you can board at the river & Michigan Ave, http://www.chicagowatertaxi.com/mag-m..., as well as other points to the west along the river.

Jul 27, 2014
masha in Chicago Area

Introducing New Conversation Types

C, thank you for that explanation! Worked perfectly. (I've just been lurking on that particular issue but glad to now have a fix.)

Jul 27, 2014
masha in Site Talk

Do you like or dislike the new format ?

Walker, my suggestions were based on using an iPad. My understanding is that the visuals vary depending upon the form of device/ computer that is being used. If you can figure out how to start a new discussion on Site talk targeted to you specific problem, identifying the device you are using, maybe someone else can help you. (Otherwise email the mods?)

Jul 27, 2014
masha in Site Talk

At the end of my rope -- please help

That's what makes CH, especially HC, so great. There's such a diversity of experiences and perspective but virtually everyone is supportive and constructive. I just reread your advice and it seemed good to me. But there is almost always than one way to achieve any particular goal.

Jul 27, 2014
masha in Home Cooking
3

Do you like or dislike the new format ?

Walker, after clicking on HC, at the top of the board there is a place to click on Post. Click on that and then select the type of post you want -- it will default to Discussion. Alternately you can just click on Post from the Chowhound home page and select the board you want to post on.

Jul 27, 2014
masha in Site Talk
1

Introducing New Conversation Types

Exactly. The rant is almost always posed in the form of a question -- sort of like the participants at political town hall meetings or debates who give a long speech that ends with "do you agree?"

Jul 27, 2014
masha in Site Talk

At the end of my rope -- please help

TDQ, the OP actually gave a status update a few days ago in responding to this separate thread. http://chowhound.chow.com/topics/9820...
(Hoping that the link takes you directly to her post but not sure if it will as the new format eliminated the "link" button for individual comments on a thread.).

Jul 27, 2014
masha in Home Cooking

Best bang for the (time/energy/cost) buck recipes

Recipe please?

Jul 27, 2014
masha in Home Cooking

cold roast beef

I know the OP has located a butcher near his/her south side home but for anyone else following this thread with a similar mission on the northwest side, when I was at Joseph's today I noted that their cooked roast beef is identified as "homemade" -- price $7.99/ one-half pound.

Jul 26, 2014
masha in Chicago Area

Introducing New Conversation Types

To elaborate a bit on my prior comment: It's not just the use of the off-putting "debate" in the description of Discussions but the nuanced difference between the invitation in QA to interact with a "community" and in Discussions with "experts." The former connotes a virtual village, the latter a bunch of know-it-all individuals. Who would you rather talk with? (Although I must say that one of my regular regional boards is devolving into the latter category.)

Jul 26, 2014
masha in Site Talk
2

spending 6 days in chicago...

You are also within walking distance, just north of the river, of Slurping Turtle ( Japanese noodles and small plates) and not far from Greektown, about 1 mile to the west. Or walk to the red line El stop (actually underground, not elevated) at State and Lake to go south to Chinatown or north to the Uptown neighborhood, where you will find Vietnamese, Chinese, and assorted other ethnic restos -- e.g., Ethiopian at Demera, http://www.demeraethiopian.com. Tell us which of these ethnic types of cuisine are of interest and we can recommend additional specific restaurants.

Jul 26, 2014
masha in Chicago Area

Introducing New Conversation Types

Excellent point Melanie about word choice connotation. If Discussions were described as "exchange ideas with our community of experts," it would be more accurate.

Jul 26, 2014
masha in Site Talk
1