stratford's Profile
where to have some good artichoke dip?
Anyone know of a good spot in the city which serves up some good artichoke dip?
How is Wright's Chicken Farm?
Thanks for all the comments. Not much of an endorsement to visit.
How is Wright's Chicken Farm?
How is the food at Wright's Farm where I heard they serve up chicken to the masses? Is it particularly good and worth driving out of your way for as a destination if you don't live anywhere nearby, or is it pretty ordinary fare? Would love to hear comments from people who have been. This is in Harrisville, RI.
how do you consume a Korean consommé soup?
Thanks for reinforcing the concept of rice in soup. Sure I could do whatever I want and put ketchup on my bulgogi. But it helps to get a sense of how something is normally consumed in a culture if you don't have knowledge of the culture's frame of reference.
how do you consume a Korean consommé soup?
Interesting approach. As if to help the rice go down or to give flavor to plain white rice.
how do you consume a Korean consommé soup?
So I tried a bulgogi meal at a Korean restaurant. The plate of beef was served with lettuce, rice, and an assortment of banchan dishes which were fun to try, and the whole meal was delicious. Only puzzling part of the dinner was that it also came with a very thin consommé soup which had a sprinkle of a few chopped scallions in it. Is this soup supposed to be drunk from the bowl at intervals throughout the meal, drunk after the meal, or are you supposed to put rice in it or something? I thought I remembered going to a Korean restaurant once a long time ago where the waitress told me to do the latter, but I'm not sure if I remember correctly. Can someone describe how Koreans typically consume this soup?
What's the idea behind boiling hot Korean soups?
Saw the Kimchi Chronicles, which showed some soups served at the table boiling hot, and have also seen it served that way at Korean restaurants. Why so hot? Why not serve it at a normal hot soup temperature? Seems so impractical if you have to wait 10 minutes to even take your first taste of it.
What color chargers are most versatile?
Thanks, but with my white plates, I think that would just look a little plain, like a dinner plate sitting on another dinner plate. Might be good with other types of china though.
What color chargers are most versatile?
Was just looking at pictures and I think you're right about silver because it coordinates with the silverware and is the most neutral, compared to gold or red or other colors. Plus I have silver rimmed plates.
What color chargers are most versatile?
I want to buy some under-dinner plate chargers to dress up a table. Red, gold, and silver seem to be popular colors. Of course it depends on one's decor, but I was wondering which color most people think would be most versatile and attractive in an otherwise neutral table setting, for all kinds of foods?
Are Mama Lucia meatballs any good?
Seen many TV ads for them and seen them in the supermarket in the frozen section. How do they taste? Worth buying?
good rice bread recipe?
Saw some recipes online for bread made from rice flour, and thought it would be fun to try making it. But never having made rice flour bread I'm not sure if they're any good, especially since the ones I saw seemed so varied. Some used eggs, others xanthan gum, some used yeast, others didn't, it all just got me a little fuddled. Does anyone have experience making rice bread? Would love to hear from someone who knows how to make a good fluffy, chewy rice bread, if that's at all possible to begin with.
that famous pizza place
Hm, well since you mentioned it, in a nutshell, what ARE the wait times? In awe with all the superlative reviews on the wikipedia description. Now I must go.
that famous pizza place
ok since yours was the only reply, i guess there must be no confusion and that must be the place. thanks, will read up on it!
that famous pizza place
I want to find out the name of a pizza restaurant in Arizona that I vaguely remember being shown on the food network, that was voted 'best in the country'. Sorry I can't be more specific than that, but I was hoping that someone might recognize which place that might be. Might someone help? I thought it was in the Phoenix area, but I could be wrong. Again, only vague memories of it featuring a hot brick oven, and having hordes of patrons. Planning a trip to Arizona and would love to seek it out, if I could only figure out what that place was.
have you ever seen tea 'granules'?
So I picked up a big box of Assam tea at this middle eastern store. I thought I was buying a box of dried whole tea leaves as one would normally expect, but upon opening it, I found they were actually little granules, like instant coffee grounds. Like instant coffee, I thought they would dissolve, but when I poured hot water on it, they didn't dissolve, but sat on the bottom of the cup.
I've never seen tea sold this way as 'granules'. Is this common? Is this a middle eastern thing? What exactly are they, anyway, shredded leaves rolled up as balls, or worse, processed tea sludge made into pellets? Are they considered better or worse than the kind of inexpensive tea that's shredded up in tea bags? Would like someone to educate me on this form of tea.
Where do you keep your kitchen garbage can?
Was thinking about where the ideal place for a kitchen garbage can would be and where most people place theirs. I'm talking about the garbage can that you use to dump food waste and empty food cartons and the like. I keep mine under the sink, away from sight and smell. I was considering getting a step-open can but I can't think of a good place to put it in my kitchen if I had that. Where do you put yours?
any place to get cotton candy?
Would like to get some cotton candy, which I haven't had in years. Any place to get some in Manhattan? Not looking for a restaurant, but was hoping someone has seen it in a bag at a store somewhere. Hope I don't have to wait to scope out a carnival!
Where to get a good matzo ball soup?
Never ever tried matzo ball soup and would like to try it for the first time. So I'd like to know of a place where I can sample a good and quintessential example of it. Where should I go?
How would you characterize what a good guacamole is?
Loved reading everyone's thoughts on the guacamole they like! Never thought it could be so simple as avocado, salt, and lime juice without all the extra things that I thought I had to add. As a lot of people have said, it's about some good avocado to many.
How would you characterize what a good guacamole is?
Thanks for the descriptive thoughts thus far. I guess as a follow up I would ask whether the lime should be pronounced to the point where it has a distinct citrus flavor to it, or whether that's not supposed to be that noticeable, only serving to keep it freshly green in color.
How would you characterize what a good guacamole is?
Not much experience sampling, and therefore knowing, what a good guacamole is supposed to be like. So I'd like to know what you look for? What should a good guacamole be?
help me choose a coffee at Porto Rico to match the style i like best
After reading here about Porto Rico, I want to give them a try and buy myself some whole beans there for my home drip coffee maker. I'd appreciate some suggestions based on the fact that I love the following brand of coffee: the Graffeo medium blend. It's half dark, half light, and I think it's just fantastic for the balance and strength I like. But they're only on the west coast, and I'm east. Are there people out there that know the taste of Graffeo to tell me what's closest to that at Porto Rico? I'm hoping to discover something I love, but not being very knowledgeable about coffee varieties, I really need some help! Thanks if anyone can.
What's the point of colored pasta if it has no flavor?
Is it just for looks that spinach or tomato is added to the raw pasta to make it green or red, that's sold in specialty stores or boxed pastas? You can't even taste the spinach or tomato in it! Seems so pointless.
recommend a ground espresso coffee for home espresso coffee maker?
There is ground coffee specifically for espresso machines. You can't put just any ground coffee in. And it doesn't look like every brand makes coffee for this purpose. Any recs?
why have stand mixers replaced hand mixers?
Seems like stand mixers, especially the Kitchen Aid model, have become the quintessential style of mixer that's always on cooking shows and featured in ads. You never see electric hand mixers promoted or shown anywhere anymore. Seems odd to me, since I far prefer hand mixers. It's far easier to get at the precise place in the bowl that needs mixing with a hand mixer, being able to handle and gauge the mixed product with grace and finesse, instead of having a big arm getting in the way. Hand mixers these days are so light and compact. Here's to hand mixers!
recommend a ground espresso coffee for home espresso coffee maker?
I know the brands of regular coffee I like to get, but not so much about espressos. It's only recently that I got an espresso maker and tried it with the Illy brand medium roast, which I liked and could recommend to others. But I don't know what others there are for ground espresso. What are some brand recommendations that you like?
frozen olive oil: still ok?
I had a couple bottles of olive oil delivered to me in the mail. Being winter, the contents had seen low temps for at least a day sitting outside and were completely frozen through. Just wondering if it's as good as new after thawing or whether it loses anything after?
how to fix a warped cutting board?
I have an end-grain Boos cutting board which warped, making it concave, with the corners curved slightly upwards. Was wondering if anyone knew of any tricks to fix it and make it straight again? Was hoping there was a way by applying water or oil to either the edges or center to help it along, but don't know how. Any suggestions?
can someone recommend a good national brand of strawberry jam/preserves?
Barring making my own, wondering what is your favorite brand?
