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soupkitten's Profile

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Recovering from Longterm Illness: Can You Help?!

i think that the old cliche of chicken soup for ill people would not be a cliche if it was not one of the most effective food-treatments there is!

i would encourage you to make your own chicken stock from natural/organic chickens, which is SO much more delicious and nutritious than store-bought or canned, and is preservative-free.

once you have the nutritious and easy-to-digest chicken stock, you can make it into any type of soup you would like. you don't have to make "chicken soup," you can make a lentil or vegetable soup, but you will get a lot of healing nutrition. you can use the stock to cook grains or add flavor when cooking vegetables. a nice fish court-boullion is great too, but not as versatile.

Oct 02, 2012
soupkitten in Special Diets

HELP! - Dinner Party Nightmare [moved from Ontario]

duck

Oct 02, 2012
soupkitten in General Topics

Maggots in salad at restaurant. What would you have done?

yes, health authorities in many areas are strained. it would be a great shame to call them out and further overtax their resources because someone in a romantically lit restaurant mistook a caterpillar for a maggot, while across town people became ill from serious issues in another restaurant. but this type of frivolousness is becoming much more common than not in this society, just ask emergency room employees, cops and firefighters.

sometimes the rational explanation is much more on track than the emotional. adding in the tendency of people to take mistakes personally, and you have a real problem. in this case i find it much more likely that the op was mistaken about what sort of bug was present in her salad... even that her boorish date and the waiter looked at it and were able to (callously, in the date's case, and unprofessionally, in the waiter's) dismiss the problem as a non-issue. i also know rationally that if a mistake/oversight is going to happen in a popular semifine dining restaurant, it's most apt to happen when the restaurant is "filled with people at peak hour," as the op has clearly set out for us. it really sounds to me as if a simple oversight occurred in the kitchen. disappointing, yes. but, for me it's a great leap to make the assumption that flesh in a serious state of decomposition is present on the premises of the restaurant *at all,* or that it would be stored on a shelf above premium salad greens so as to drip maggots onto the leaves. this is really, really a dramatic leap.

to be clear, i know that the "cool heads prevail" pov is not one everyone thinks is best. many people think it's a good strategy to shoot first and sort out the bodies later. in fact the majority here seem to range from thinking it is appropriate to malign this restaurant on every internet site that exists, to seriously standing up in a crowded dining room and screaming "everyone stop eating, you're all going to die," as another poster proposed. i suppose that if you are positive that you are right, both of these are good ideas, but what if you are wrong? what do you say to people? "sorry to create mass panic and ruin everyone's nice evening/special life moments, carry on now?" "oh geez, sorry you went out of business over a caterpillar, but better safe than sorry?"

Sep 23, 2012
soupkitten in Not About Food

What shoes do you wear while cooking?

crocs@work would be the obvious here.

i like danskos and other proline clogs but these need to be broken in and until that's done they won't be too comfortable.

Sep 22, 2012
soupkitten in Not About Food

Why you should always carry olive oil/ College Chow Tips

i don't think CHOW is going after the younger generation so much as the "real housewives" type demographic. i also think that the content of the site, or decline thereof, reflects this.

i agree that if the primary demographic CHOW was going for was "young" they would have a bigger focus on current food issues such as sustainability and other meta-issues rather than skin-care and some user-generated recent threads i could mention. :(

Sep 22, 2012
soupkitten in Site Talk

Fresh Pesto--Will It Stay Green

it will actually depend on the ratio of leaves to oil and how finely they are chopped or pounded. if you want to ensure a vivid green pesto one restaurant trick i endorse is to mix in a little arugula w the basil when you make it.

Sep 22, 2012
soupkitten in Home Cooking

American or Canadian breakfast ideas that might be novel/interesting to European visitors, and are more interesting that bacon & eggs or French toast...

yes! see the pic of the "sunnyside" pizza at pizzeria lola, minneapolis, top row second from left-- guanciale, pecorino, leeks, cream, 2 sunnyside eggs

http://www.pizzerialola.com/photo/

Sep 22, 2012
soupkitten in Home Cooking

Maggots in salad at restaurant. What would you have done?

dump your date.

i agree that you were probably seeing caterpillars or other vegetarian insect larvae on a green salad, rather than maggots. this makes the server's attitude and lack of any panic much more understandable-- but s/he should have apologized on behalf of the kitchen/restaurant, whisked your salad away, and brought you a replacement and generally bent over backwards to make sure you were well taken care of, at ease about the food, and happy.

when i was in my early twenties, i was with my family in paris and we were lunching at a regular prix fixe bistro. my salad wound up having a rather large slug in it, front and center. trying to communicate this to the waiter, who couldn't figure out quite what this american girl's problem was (and i wasn't trying to make a scene, just get a new salad), was quite convoluted and funny-- (i have poor french, and could not come up with the french word for slug). finally defaulting to english, i exclaimed: "there is an *animal* in my salad!"

the waiter looked down at the salad, aghast, slapped both sides of his face, a la "home alone," exclaimed (i shit you not) "sacre bleu!!!" and snatched the plate away and was back in the kitchen in seconds. an amazing conversation between the waiter and the chef was fully audible to the diners at the establishments on either side of the bistro, across the street, possibly to the end of the block. there was even some dish crashing as punctuation.

it was all my late father could do to stifle his giggles... it was surreal, i'm telling you. i got a new salad and was absolutely fine with the situation. when you are dealing with good clean market-fresh produce, the "clean" refers to the lack of pesticides/fungicides, not to sterility/the absolute absence of natural fauna. sometimes there are little caterpillars on the organic cauliflower or a live ladybug comes in on the local lettuce. it's kind of reassuring that the food isn't poisoned, really. in your case the kitchen fell down on the job, as there were several opportunities to catch the problem.

you deserved a new salad, and some concern from your server and your date. server was too casual and the date is not worth a second thought. really, he obviously couldn't care less about your feelings, ick!

the comparison of a caterpillar or lettuce worm, assuming that's what they were, to infestations of rodents, cockroaches, maggots and the "i want my whole $200 dinner comped or i'm calling the heath department" camp are WAY over the damn top, imo.

Sep 22, 2012
soupkitten in Not About Food

American or Canadian breakfast ideas that might be novel/interesting to European visitors, and are more interesting that bacon & eggs or French toast...

heh. i suppose it would depend on how much pizza was leftover... but in pragmatic terms, there usually wasn't much, so the (very thin crust/cracker crust) pizza would be chopped up and used as a folded omelet filling.

it is shudder-worthy on one hand... and kinda good sounding, on the other. in flavor profile and real content, a ham and cheese omelet w toast is not so different from a pepperoni or sausage mushroom pizza omelet. and amazing how the mind of a line cook can navigate this.

one of the "poverty foods" we can look back on fondly, but be happy we've left them behind.

Sep 22, 2012
soupkitten in Home Cooking

American or Canadian breakfast ideas that might be novel/interesting to European visitors, and are more interesting that bacon & eggs or French toast...

in the classic bachelor/punk rock days, dh would make "leftover pizza omelets." ;-P

Sep 22, 2012
soupkitten in Home Cooking

Emergency! Can I use red potatoes to make mashed potatoes?

yes, totally use red potatoes all the time for mashed-- or for any other application you use the yukon golds for. approx same starch content.

Sep 22, 2012
soupkitten in Home Cooking

What do you put in your Gumbo?

no tomatoes. brownpenny roux, trinity, thyme, andoullie, chicken, really good, gelled homemade chicken stock. okra if in season. half a bottle of crystal hot sauce.

Sep 22, 2012
soupkitten in Home Cooking

Tipping a Bartender

bartenders in us are tipped employees and make same sub-min wage as servers (exception san francisco etc). no difference in type of establishment. in a restaurant or busy pub/nightclub where the bartender(s) make all of the "service station" drinks for the servers, the bartenders will be "tipped out" a percentage of total tips by each server, and in turn the bartenders will generally "tip out" a percentage of the total to barbacks. these barbacks change kegs, fetch cold cases of bottled beer and liquor bottles, keep ice wells filled, etc. and generally keep the bartenders able to most efficiently serve.

Sep 22, 2012
soupkitten in Not About Food

Another TC's sojourn begins.

wow that is wrong. even in dive bars i worked 15 yrs ago, a guinness was served in a 20 oz imperial pint glass. in "these parts." and for the cynics out there, i will add that the beer distributors were/are quite keen on equipping any bar w the specialized guinness tap system and proper glassware, to serve the beer correctly. it's all part of the image/marketing of the brand-- which let's face it, is indubitably macro.

Need ideas for a nice dinner, sporty brunch, and a light dinner.

thanks! great recap.

Next weekend in MSP

devil's advocate is a good rec for sure.

if it were me, i would combine a nice-ride afternoon jaunt around the minneapolis riverfront area, then across the stone arch bridge and through the st. anthony main area, st anthony falls, and end up at alma for dinner. then hit surdyk's and/or lund's NE for cheese. or they could get cheese first, then get back to downtown across the hennepin ave bridge and hit haute dish on washington or bachelor farmer/marvel on the way back to the hotel.

another day could include a nice-ride around uptown, calhoun/lake of the isles, rustica bakery, walker/sculpture garden, loring park...

i will just say that i don't think pat's tap is particularly good, located close to anything else of interest, or really very remarkable in any way... it's just a mediocre bar experience. if the op is going to go that long distance from downtown on a bike or in a cab, you may as well hit grand cafe or corner table or piccolo or hell, even buster's is infinitely better... and get much better food/superior experience, right?

Question about privacy and Tim Tebow [Moved from New Jersey Board]

i've fed a lot of athletes and they can, and do, eat a ton. it just goes to show that people are different and have different nutritional needs, and the danger of declaring "normal portion size/normal caloric intake." what's the big deal? an olympic athelete i could mention can eat a 42 oz steak daily as just a small part of normal weight maintainance,

the same goes for people with sedentary jobs vs. physical jobs. ever had the experience of feeding a couple dozen union stagehands? it's fun, but you better have about 4 times as much food as you might think you'd need. same with our local semi-pro football team, who love their vegetables! on the flip side are models, rock stars and media people who want a frigging can of frosting and a diet mountain dew as their "meal." --why isn't that considered "gross?" :(

Sep 18, 2012
soupkitten in Not About Food

Gendered representations of food in the media

i thought of this thread when i saw that sugar in the raw/stevia in the raw commercial, where the guy slaps his wife's ass, last night. heh heh. i would love to see a gender studies film class get their teeth into this one. the man takes sugar in the raw in his coffee, and gets such a burst of raw, male energy that he starts making 3-stooges-skit woop-woops. apparently since it's *raw* sugar, it also has viagra-like effects as well...

meanwhile the woman demurely put a packet of stevia in the raw in her own coffee, which apparently has the effect of making her sexually attractive, submissive, and smug.

sugar for boys, stevia for girls! ;-P

there is also an interesting/ridiculous healthy choice commercial with a male actor in the role usually given to a female actor. he states that he was on a restrictive juice diet, but now, thanks to healthy choice, he is once again eating "real food." it ends with him sitting on his apartment/brownstone front steps, triumphantly shouting to the world, "i'm eating pasta!"
-- this seems to be what the op was looking for?

Sep 18, 2012
soupkitten in Food Media & News

belmont neighborhood restaurants?

thank you both! i've had time to search for these recs and they look pretty up-our-alley :)

Sep 18, 2012
soupkitten in Chicago Area

Do you like to have nutrition info AVAILABLE

no. it's a dead giveaway that the establishment doesn't serve food, it serves "product."

i don't generally like pro-industrial, pro-monoculture, pro-corporate, pseudo-food. the promotion of homogenized food is against everything i've worked my whole life for. the idea that chefs could no longer use regional or seasonal or heirloom ingredients, ever deviate from a master recipe/formula, or work with a diverse set of small farmers/suppliers--that these families should not have a heritage or livelihood, that ethnic foods must be eliminated, the idea that it is preferable to customers to use static ingredients such as the factory tyson chicken breast, the gmo tomato devoid of individual variation. scary stuff. a huge problem for self-respecting food professionals. i don't think people have any idea what they are really asking for with this type of proposition.

Sep 13, 2012
soupkitten in General Topics

Home Meal Delivery Service in Minneapolis

+1. she is a responsive person. worth an email conversation.

Why do chinese restaurants insist on having "secret" Chinese menus their English-Speaking customers can't decipher?

another reason is that the americanized dish has more meat content, and more expensive cuts of meat than the family-style chinese dish which is mostly vegetables with a small amount of cheaper cuts of meat.

Sep 13, 2012
soupkitten in General Topics

What feature would you like to see on Chowhound?

can we get some sort of mapping ability back? already? :(

Sep 13, 2012
soupkitten in Site Talk

Need ideas for a nice dinner, sporty brunch, and a light dinner.

yes, in season (and tilia, while at it ) is a great rec. and there will be the folks who will rec travail for every occasion. i had it in my head that very long cab rides, and long waits for tables would be not nice for new visitors, i thought piccolo would be do-able on short notice reservation, and worth the cab ride to uptown. but in season is not nearly the zoo that is travail and to a lesser ext tilia.

and i didn't mention haute dish because they can be quite pork-o-riffic, and the seafood/eating light thing had me confused, but turns out the op likes the menu-- so hey, many options for them!

and to each her/his own on the local superstar chef fan clubs. i'm obviously a card-carrying member of both the flicker and roberts clubs

eta: really missing the mapping feature right now so we could show the op the relative locations of all these places :(

belmont neighborhood restaurants?

hi all. my chicago vacation in october looks like it's actually coming together and after lurking on the chicago board for years i've got a nice eating itinerary shaping up. here's my specific question. for part of the time, we'll be hosted by family who live in belmont-cragin area. we'd like to have some ideas about meals at local restaurants we could "treat" them to, but for all my searching, it doesn't seem as if there is much there. any type of cuisine, price point is open at this point, and we are open to breakfast and brunch as well. a generally well-behaved toddler will be in the party so contemplative zen cafes are probably out ;-P

Sep 12, 2012
soupkitten in Chicago Area

Need ideas for a nice dinner, sporty brunch, and a light dinner.

has the op looked at the sunday supper thing at bachelor farmer? trendy, local, etc

Need ideas for a nice dinner, sporty brunch, and a light dinner.

i think you're either a fan of everything stewart woodman, or you are not. it makes it a tough rec, but i thought i would include heidi's with the restaurants in a similar vein. though... i will admit that i would never in a zilla-yon years (haha, get it?) rec woodman/heidi's over flicker/piccolo, unless there was some kind of wacky circumstances.

Need ideas for a nice dinner, sporty brunch, and a light dinner.

well, without trying to be too negative about the jucy lucy.... if i had 3 meals in msp to play with, it wouldn't even make the list. to me, it's a bar snack/meal. it isn't that it's automatically bad, just very easy to screw up into overcooked meh. most decent msp burger establishments don't mess with lucy, or they are lucy specialists like bdp, and can be kind of gimmick-y. now, i'm a bit of a burger snob, i generally won't order a burger unless it 's grass-fed and/or house ground, so there is that. dh is way less picky and will frequently get a burger at any old place. there is just way more interesting going on, food-wise than the old matt's jucy lucy with rehydrated onions. uh, imo.

so, if you gotta do the lucy, and don't have a car, you've got vincent downtown, which is a french restaurant, and vincent does a very high-end lucy that gets mixed reviews... or if you want to head to a grungier, hipster-er, more authentic dive bar version, you could go to grumpy's and get something respectable in the jucy lucy vein, and a decent beer. note that you should specify to your cabbie that you are headed to grumpy's downtown/washington ave, not grumpy's NE location, which does not have a kitchen and could not do anythin-fer-ya.

Need ideas for a nice dinner, sporty brunch, and a light dinner.

little bit confused about what you are looking for for friday dinner-- an msp local foods restaurant specializing in seafood from seattle?

i personally would go to piccolo for your parameters for friday dinner. you will need a reservation. other options would include heidi's, lucia's, corner table, and alma. if you wanted to stick close to downtown you could look at saffron, 112 eatery, bar la grassa. then you could expand the search a bit more to mona, sapor, butcher and boar, butcher block, la belle vie... but i suspect i may be getting off the mark of what you might want. if you really wanted to insist on seafood you could have a very informal experience at sea salt, it's also a bit of a trek from downtown. if japanese appeals there is also masu, in the sustainable seafood model-- though again if i was standing in front of masu, i might just opt for walking to gorkha palace, a block away.

well, we have good breakfast places, and we have places to watch soccer matches. putting the two together is a bit of a trick. for your soccer game i would consider brit's pub. they play soccer in the bar area and english pub breakfast, walkable or very short cab. i don't know of too many sports bar type places, actually, although the nomad pub on the west bank is another good place to watch soccer. not near your area, though. hell's kitchen is a cavernous breakfast standby downtown minneapolis, they might put you in a bar area w t.v. with a call ahead, but otoh there can be a bit of a ridiculous wait, and pressure to clear out of your table, on a weekend. i don't find much else, breakfast-wise, to rec in the downtown area.

bdp is in st paul. will you be in st. paul the whole day on sunday? having dinner in st paul or minneapolis?

u.s. dept of state diplomatic culinary partnership

on the one hand, wow. chefs have come a long way, from invisible servant to "chef ambassador." on the other hand, mike isabella as a pseudo- dignitary to turkey... really? (hey mike, please don't embarrass us as a nation by serving your famous pepperoni sauce to your muslim hosts) on yet another hand, it is hard to argue with the xi jinping/ming tsai anecdote-- food as a natural vehicle to convey respect and cultural common ground... very chowish.

interested to hear comments

http://www.state.gov/r/pa/prs/ps/2012...

http://eatocracy.cnn.com/2012/09/08/s...

Sep 09, 2012
soupkitten in Food Media & News