Kris in Beijing's Profile

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High food costs

I HAVE, but not intentionally.
Scenario-- go to grocery store. Price packs of chicken, ground beef, pork chops. Decide they're too much and I'll "skip this time."
Later in the week, check freezer for a basic protein ingredient-- don't have it!
SO, I can't bring myself to pay the price(s) but I haven't yet readjusted my mental "what I always have on hand" list.

about 3 hours ago
Kris in Beijing in Not About Food

Food as a reward/punishment

Something no one has touched-- the "reward" part.
It will be nearly automatic to suggest going out for ice cream after a ballgame, or providing candy at Easter, or hosting a special birthday meal.

Start thinking NOW about what your alternatives are - because it IS true that rewards and celebrations are both good and necessary.
We did DVD's from the tooth fairy.
You can try bead shopping/ bracelet making at Easter to create something for self and for Mothers' day [right around the corner after Easter].
Every alternative to a "food reward/ celebration" doesn't have to be some "righteous," oppositional form of exercise, or you're creating another loop of unhealthy attitudes.
Instead, find something that you can do together -- antiquing [it's like a treasure hunt!]; midnight movies; museums and art houses; bookstores; even the library, thrift stores and volunteering.

about 14 hours ago
Kris in Beijing in Not About Food

"Cutting edge" Restaurants in Washington?

You're wrong.

But, let's look at this objectively-- imagine a list of reasons people move to DC vs. reasons why people move to "NYC, SF, CHI or even LA." Tons of rationales.

Geographically, DC is pretty small and life is heavily influenced by the dominant "business" -- US Politics.
The "metro DC" area is about the 10th largest in the US, whilst NYC, CHI and LA are 1-3-2 [SF being ~15th].

I'm now into my 3rd year in Metro DC, and I can tell you, people take those borders Va/ DC/ MD/ WVa pretty seriously. They may "drive in" to work, but the rest of life is centered where they live.
It certainly could be the same for NYC, SF, CHI or even LA... but there is a crucial difference -- those other cities don't expect substantial elements of their population and funding to shift every 2-4 years.
It's just a different world.
But it's "good eatin'"

about 15 hours ago
Kris in Beijing in Washington DC & Baltimore

Taco Bell breakfast

cc. 1994-1999 Ft Campbell KY. On Post. There was a combo TBell+KFC. Served breakfast.

My favourite was the Breakfast Burrito, which has sausage, chopped hash browns, egg, and a white sausage gravy.

I know there were 2 or 3 other burrito/ wraps, but I never got them!

1 day ago
Kris in Beijing in Chains

Euell Gibbons

1 day ago
Kris in Beijing in General Topics

Fat guy with ans expense account that is sometimes on TV

I feel that JB never self-promotes on CH, but you could peruse this thread:

http://chowhound.chow.com/topics/9719...

1 day ago
Kris in Beijing in Site Talk

Duesenberg's German Dinners in Catonsville - Report

That's often called a "Dutch Pancake" in my experience. They are made in savory OR sweet varieties.

Steve- thanks for keeping up with the ChowMeets and the reporting of them.
Eventually TeenHound and I will be able to get to another one!

1 day ago
Kris in Beijing in Washington DC & Baltimore

Update on Wegmans near Ft. Belvoir

Where is this? I can't seem to place it in my head.
Further down Rt 1, CostCo also encountered tremendous delays between lot clearing and construction.

1 day ago
Kris in Beijing in Washington DC & Baltimore

Insect flour or otherwise cooking with bugs (and avoiding the ick factor)

I think we just need a "calamari"-type word that is the official "when it is food" term.
.
I have only seen bugs/ insects/ the like as novelty foods, and I've had them--all were so over processed or sweetened that there was no way to tell if you really were consuming anything beyond a Jolly Rancher or Nestle Crunch bar.

Apr 18, 2014
Kris in Beijing in Home Cooking

General Mills - "No Sue"

Here's the NPR General Mills article.

http://hereandnow.wbur.org/2014/04/17...

Apr 18, 2014
Kris in Beijing in Food Media & News

Differences in gut microbes

Yep, that's another "ancient Chinese secret."
http://bit.ly/PedqGX
http://bit.ly/PedNBn

Apr 18, 2014
Kris in Beijing in Food Media & News

Homemade TV dinners

Where are you located? We get ours from a restaurant supply, but be prepared to buy about 200.
Used to just keep them in a box behind the kitchen door.

Here are a few quick google hits:
http://amzn.to/Pebi1O
http://bit.ly/PebjTD

Apr 18, 2014
Kris in Beijing in Cookware

I need a veggie suggestion for Easter brunch

Eggplant, some carrots, some tomatoes, and there's a "blurple" cauliflower. And the starchy veg.s of potato and corn.

Apr 18, 2014
Kris in Beijing in Home Cooking

New orleans

You might want to peruse:
http://chowhound.chow.com/boards/9

or even re-post your question there.

Apr 18, 2014
Kris in Beijing in Food Quests

I need a veggie suggestion for Easter brunch

An approach I use is to think through the rainbow-- ROYGBIV.
You have R _______, O carrots; Y ______; G greens, leek, asparagus; B ______, I _______, V Beets; and then make sure I don't have too many on the "grayscale"- brown, beige, white.
.
Here's a pretty nice page with fruits and veg sorted by colour:
http://www.vegan-nutritionista.com/li...

Apr 18, 2014
Kris in Beijing in Home Cooking

Sodastream Updates 4/14-- still using it? Just dusting it? Don't remember where it is?

The Sodastream tap water-to-carbonated water machine [and a few other brands] were pretty hot kitchen appliances in 2012.
.
Who is still using one?
Any ups or downs of long term usage?
Any other uses that are Chow-worthy?

Apr 17, 2014
Kris in Beijing in Cookware

Kitchen Casino

How about "musical chairs" -- start with too many chefs and at the first rotation one is cut because s/he doesn't get a table?

Apr 17, 2014
Kris in Beijing in Food Media & News

Your "evil food" (super unhealthy) recipe?? :)

I know a 6'4" 15yr old guy who's addicted to the canned version. He even has a brand preference.
So at least SOME young folk are eating it.

Apr 17, 2014
Kris in Beijing in Home Cooking

Corn Casserole?

Hang on to your spatula, there, AxJ -- CH will give you everything you want to know and more about cooking and cuisine if you ask.
Enjoy the ride.

Apr 17, 2014
Kris in Beijing in Home Cooking

Shakshuka / Eggs in Purgatory / Eggs Ranchero & other eggy wonders

My absolute favourite rendition:
Xihongshi Chao Jidan 西红柿炒鸡蛋
Scrambled Eggs with Tomatoes
.
Here's a good recipe that discusses some of the most common variations:
http://sunflower-recipes.blogspot.com...

Apr 17, 2014
Kris in Beijing in Home Cooking

Good vibrations: Sichuan peppercorns give you a buzzzzzz....

And here's a youtube of 50hz:
https://www.youtube.com/watch?v=VMBY_...

Apr 17, 2014
Kris in Beijing in Food Media & News

Differences in gut microbes

Seriously, if the microbe level/type/assortment science is genuine, then the location HAS to be crucial.
However, unlike honey, that doesn't mean that my backyard is the best for my gut.
.
I see a future for late night TV* commercials for Garden of Eden Brand dirt, supposedly from the foot of some ancient mountain in some unspoilt location.
.
*If late night TV even continues to exist...

Apr 17, 2014
Kris in Beijing in Food Media & News

Flagging dilemma -- it's just a recipe.

There're also
ThisIsTheNameOfMyBlog Gal
and the
BuyThisFromMeOnSale Lady

Although, I suspect some CH'ers would have been more...thoughtful...had they known that user names cannot be changed.

Apr 17, 2014
Kris in Beijing in Site Talk
1

Differences in gut microbes

Would that be analogous to getting local honey for allergy protection?

Apr 17, 2014
Kris in Beijing in Food Media & News

What's for Dinner #292 - The Hippity-Hop Edition!

I keep trying to make that work:
traisin
tomazins [sounds like a $19.99 TV product]
raisinatoes
toe-ray-ters
raimots
tomayrai [kawaii tomatoes?]
romanto
...
portmanteau isn't doing it...
toRaitoe?
[that'll do Pig, that'll do]

Apr 16, 2014
Kris in Beijing in Home Cooking
4

Is Cooks Country the dumping ground for Cooks Illustrated recipes that have not measured up?

I've been a "remote" test cook for CC since 2006 [05?] and I rarely have a recipe with more than one "short-cut" ingredient: jam, seasoned breadcrumbs, a spice blend; can't think of others at the moment.
.
However, the frequency of test recipes has dropped significantly since July '11 [I checked my archives].

I find CC to be more...indulgent?... and yet also more home-style than CI.

Apr 16, 2014
Kris in Beijing in Food Media & News

Boiling water is super slow on induction?

Try different burners. The front left on my glasstop is a "quick heat'' but the other 3 are not.
Exasperating.

Apr 16, 2014
Kris in Beijing in Cookware
1

More British mystery meat in kebabs

Travelled with a Hindu and a Muslim in Southern China.
Completely flummoxed the server/wife of chef when we asked what kind of meat was in particular dishes.
Her answer--"Meat meat!"
So, no, people who don't care sometimes Really don't care.

Apr 16, 2014
Kris in Beijing in Food Media & News

"Just eat it, you'll like it"

My default is that people WANT to be listened to instead of having something they don't want rammed down their throat.
justify=/=explain, to me

Apr 16, 2014
Kris in Beijing in Not About Food

Chefn Zipstrip

Looks really neat and useful.
.
Could a spaghetti-portion measurer do the same job?
Or a wooden spoon with a hole in the handle?
Or a "slotted" spoon?
Even a lid from yoghurt with a hole punched into it...
.
I'd be trying everything in my kitchen before buying one, even if it is "just" $8 before shipping.

Apr 16, 2014
Kris in Beijing in Cookware
1