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MacGuffin's Profile

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Just what IS Cincinnati Chili?

"A friend of mine orders five way inverted dry, which starts with the cheese, then follows with all other ingredients in reverse order."

Now, that sounds interesting. When I prepare spaghetti at home, I toss the grated Parm with the just-drained pasta prior to saucing it. I seem to recall that I started after reading the suggestion on a Rustichella d'Abruzzo bag many years ago and I haven't looked back since.

Aug 11, 2015
MacGuffin in General Topics

Just what IS Cincinnati Chili?

LOL There were lots of "soulful bowlfuls" served when I lived in Detroit, many of them to me. Thank goodness it was on the menu and therefore not grounds for astonished expressions!

I actually picked up a few packets of the Skyline seasoning during a recent trip to Detroit (Kroger carries it). I intend to give it a try but subbing Quorn Grounds for the ground beef (I'm vegetarian). I suspect it's too heavy for summer fare so I'll wait until the weather's cooler. I only wish Kroger carried the authentic cheese as well.

Aug 10, 2015
MacGuffin in General Topics

Just what IS Cincinnati Chili?

I just looked at both Skyline's and Gold Star's menus online and neither of them seem to offer chili in bowls. Detroit chili parlors (Coney Island restaurants), on the other hand, do, despite the chili's soupy consistency.

Aug 10, 2015
MacGuffin in General Topics

Brooklyn Bavarian Biergarten

I was referring to the commercials for GPH and since I don't drink, not to worry--I'll stay away, "really."

Aug 08, 2015
MacGuffin in Outer Boroughs

Brooklyn Bavarian Biergarten

I guess there's just something about over-the-top tasteless that I find frightening. And reading about his insistence on trying to erect a companion hotel in a residential neighborhood, local zoning ordinances be damned, doesn't suggest "warm and fuzzy."

Aug 08, 2015
MacGuffin in Outer Boroughs
1

Cincinnati chili has no kidney beans?

"It's like comparing new england clam chowder to gazpacho."

Or perhaps New England clam chowder to Manhattan? The latter, as I recall, is much too soupy and not rich enough to qualify as chowder but that's what it's called.

Aug 08, 2015
MacGuffin in General Topics

Brooklyn Bavarian Biergarten

I guess it's just one of those things.

Aug 06, 2015
MacGuffin in Outer Boroughs

Brooklyn Bavarian Biergarten

"The TV ads have been running for almost 30 years - 'The Grand Prospect Hall ... we make your dreams come true.'"

Those ads have scared the living bejeepers out of me for years.

Aug 05, 2015
MacGuffin in Outer Boroughs

Bad day at the Bagel Hole...

As an occasional baker of my own bread, you make some good points. I hope you're right. They're just the right size, unlike, e.g. Kossar's, which would be perfect (I think) if they were smaller.

Aug 05, 2015
MacGuffin in Outer Boroughs

Buying Matcha (Green Tea)

I apologize! I just noticed that I didn't answer this.

Some years back, as I understand it, Rishi ended up with egg on their ("its?") face because they purchased puerh that they thought was much better than it was, which they then offered for sale at a price they thought was commensurate with its supposed high quality. I'm not sure how it was discovered that they'd been hosed but they ended up looking silly. It hurt their reputation at the time but they seem to have gotten past it. And they really do have some nice stuff, including their sakura sencha, which I finally got around to trying. But their marketing changed from a sort of boutique model to a more commercial one after that and their site reflected this (I wondered why at the time), e.g. the specialty puerhs and yellow teas disappeared and were replaced by more blends.

Jul 31, 2015
MacGuffin in General Topics

Does Alinosi's still exist? (Detroit)

Well, to (kind of) answer my own question, I had a hot caramel sundae last week during my monthly jaunt to the Grosse Pointes to visit my folks, this after ascertaining that the caramel was guaranteed not to harden on contact with the ice cream. Both the sauce and the French vanilla ice cream were sublime, although I wish the caramel had been a bit hotter. I'm looking forward to a hot fudge cream puff with my cousin next month. Both she and the young lady who waited on me at CBC assured me that Alinosi's fudge kicks Sanders' posterior.

Jul 29, 2015
MacGuffin in Great Lakes

VitaMix Blender, is it worth it?

I'm not even sure of what a Super 5000 is. Is this, perhaps, a Canadian model?

Jul 29, 2015
MacGuffin in Cookware

Matcha Green Tea Powder---what brand? where to buy? what to do with it?

Just don't spend for high-end product. Its delicate and nuanced essence is guaranteed to get lost, along with your cash outlay, if used as a culinary ingredient. Hibiki-an's everyday offering is excellent for baking and such (including lattés) and won't break the bank if you're determined to use matcha. The suggestion to substitute powdered green tea is a good one; its more assertive qualities allow it to shine as a flavoring.

Jul 20, 2015
MacGuffin in General Topics

Best non-alcoholic beer???

ROTFLMAO

I hail from Detroit and tried to find Schmohz 120 during visits to my folks but it seems to be unavailable locally. I understand that when it was first introduced, it was much more expensive to produce than their regular beer so they discontinued it until they could come up with a more cost-effective means of production. It seems that its unavailability resulted in actual hate mail to the Schmohz. It must be pretty good.

Jul 19, 2015
MacGuffin in Beer

Best non-alcoholic beer???

That's interesting because I keep both on hand. In fact, a friend's maid in Thailand bought him a six-pack of Erdinger Alkoholfrei by mistake and he found it quite drinkable (he says that the alcohol in beer is incidental to him).

Jul 19, 2015
MacGuffin in Beer

Best non-alcoholic beer???

I was engaged to a guy who'd sworn off alcohol who LOVED Birell. It used to be available in health food stores in Manhattan but it disappeared a long time ago.

Jul 19, 2015
MacGuffin in Beer

Best non-alcoholic beer???

Do you have a Trader Joe's within commuting distance? That's the brand they carry and I suspect it's available in all of their stores. I find Gerstel too hoppy but it seems to be pretty popular here in NYC (it's also only $1/bottle).

Jul 19, 2015
MacGuffin in Beer

Saba

It should be. Like LNG212, I never refrigerate mine. I buy it at Fairway. They started carrying it some years back, stopped, and then started again several years ago. I love it--it's wonderful braised with Swiss chard, and it's terrific on sorbet and some flavors of ice cream.

Jul 15, 2015
MacGuffin in Home Cooking

VitaMix Blender, is it worth it?

Have you thought of trading in your 4500 with Vitamix for something with the variable speed function? You can't imagine how much versatility it adds.

Jul 14, 2015
MacGuffin in Cookware

9 Healthy Soup Recipes for Spring

Many of these look right up my alley (creamy, "bisque-y," IOW thick). Thanks for posting. However, I think you mean "healthful."

Jul 01, 2015
MacGuffin in Features

Chili vs. Coney Island sauce

The awareness of that is why I asked "where in New York?" I cited the part of New York where it isn't.

Jun 27, 2015
MacGuffin in General Topics
1

Chili vs. Coney Island sauce

Oh, come on. I plan to make vegetarian chili--for consumption on vegetarian hot dogs, mind you--because I don't eat meat, not because I'm "cheap."

Jun 27, 2015
MacGuffin in General Topics

Chili vs. Coney Island sauce

"not meant to be eaten like chili."

I guess that's why menus in coney restaurants offer it by the bowl.

Jun 27, 2015
MacGuffin in General Topics

9 Asian Greens That You Should Be Cooking with Right Now

"but it’s particularly light and tender qualities mean"

Come again?

Jun 26, 2015
MacGuffin in Features

What do you think of powdered buttermilk?

"MAYBE it's due [...]." IOW, it was conjecture. And who said anything about fat? I merely stated that SACO is mostly dehydrated traditional buttermilk, which is a by-product of butter (or, if one wants to be punctilious, of butter production). And while I lack the knowledge of food science that would explain why one might be better for baking than the other, I can tell you that I loathe skim milk and the buttermilk made from it. On the other hand, I can drink sweet buttermilk until it's coming out of my ears, maybe because it's not fat-free. I'm not nearly as fond of cultured traditional buttermilk.

Jun 21, 2015
MacGuffin in Home Cooking

What do you think of powdered buttermilk?

SACO. It's powdered churn buttermilk blended with powdered whey.

Jun 21, 2015
MacGuffin in Home Cooking

What do you think of powdered buttermilk?

Despite having little-to-less-than-no use for CI's pronouncements (or, for that matter, ATK's), this doesn't surprise me at all. Maybe it's due to one product's being (mostly) a butter by-product and the other's being just a cultured milk? I'm just glad the stuff's available. I think it's a wonderful product, and yes, it keeps forever under refrigeration. :))

Jun 21, 2015
MacGuffin in Home Cooking

VitaMix Blender, is it worth it?

"Looks like a vitamix too....."

In that case, it must be just as good.

Jun 14, 2015
MacGuffin in Cookware

Went to Gato last night

I've been three times and have been a bit less impressed with each visit. I think it's due to the fact that the noise level isn't the only thing that's loud (remedied by an early dinner seating)--so is the seasoning. Call me a culinary philistine but I like to think that the seasoning complements the food, not vice versa. The cheesecake, on the other hand, is sublime.

Jun 10, 2015
MacGuffin in Manhattan

How to Make the Ultimate Omelet, Plus 8 Great Omelet Recipes

If you can land a copy of Madame Romaine de Lyon's The Art of Cooking Omelettes without emptying your bank account, go for it! My hunch is that you'd enjoy it. Narcissa Chamberlain's The Omelette Book is lots of fun, too. They'll expand your omelette repertoire. :))

Jun 07, 2015
MacGuffin in Features