ElsieDee's Profile

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Robert Irvine's Second Restaurant Closes

Thank you, mcsheridan - never sure if my browser and CH are not communicating *grinning*.

about 11 hours ago
ElsieDee in Food Media & News

Menu ideas to go with Split Pea Soup

Oh, this really sounds good! I'm burned out on butternut squash soup, but still trying to get myself to eat other squashes. This definitely sounds doable and tasty. Many thanks.

1 day ago
ElsieDee in Home Cooking

Robert Irvine's Second Restaurant Closes

May I ask where the link is? All I am seeing in the OP is the title of the post. There is no text, just an underscore, like this: _

L.A. Dish of the Month, January 2015 -- CHILI

Thank you, mc michael!

Jan 21, 2015
ElsieDee in Los Angeles Area

L.A. Dish of the Month, January 2015 -- CHILI

Can anyone point me toward some good vegetarian chili? The closer to Pasadena, the better, but can put in a bit of road time this weekend, I think.

Jan 20, 2015
ElsieDee in Los Angeles Area

getting sent to app store

TeRRet, you might also want to post on this thread, where others are dealing with the same issue:
http://chowhound.chow.com/topics/998084

Jan 20, 2015
ElsieDee in Site Talk

Side dish ideas for fried chicken and waffles as the main

But for people in the southern hemisphere, or near the equator, watermelon might be coming into season. No idea of how good they might be at this time, though.

On the other hand, I picked up some very good nectarines at the store the other day - think maybe from Costa Rica, but I could be wrong.

Jan 19, 2015
ElsieDee in Home Cooking

Side dish ideas for fried chicken and waffles as the main

Depends on where one lives.

Jan 18, 2015
ElsieDee in Home Cooking

increase in sticklers on the Home Cooking Board?

You don't care for nummy sammies in the tummy? Sheesh. (I don't think I've come across "sketty" yet, else I'd have run for the hills.)

Jan 18, 2015
ElsieDee in Site Talk

Help with some site basics here

Pegasis0066, here are the instructions that will take you back to having the threads appear on one page:

ICYMI: Instructions for how to avoid reading threads page by page & viewing already read comments

On Dec 17th, CH rolled out a new way of viewing the boards, called “Pagination.” This has caused confusion among some Hounds, who are having trouble with the new interface. You can read more about that on this thread on the Site Talk Board:
http://chowhound.chow.com/topics/999315

If you’d like to revert back to the way the boards used to appear, this thread, also on the Site Talk Board, outlines how to do so on a laptop/desktop and from a mobile device:
http://chowhound.chow.com/topics/999461

You may need to log off and log back in for the change in settings to take effect.

Thanks to EM23 for the post on changing the settings on lap/desktops and to Frizzle for explaining how to make the changes from a mobile device.

Jan 14, 2015
ElsieDee in Site Talk

Unsalted butter + salt

IrishEnglishCooking, you might want to post on the Special Diets board, which is here: http://chowhound.chow.com/boards/90 - people who frequent that board might have some good ideas for you.

Best of luck to the person going for radiation treatment; may it be successful and may many wonderful meals be enjoyed in the future!

Jan 13, 2015
ElsieDee in Home Cooking

Mi Puebla - Mt Airy (Four Thumbs Down)

There are the wonderful stacked enchiladas of New Mexico and parts of Texas: tortilla, sauce, filling, another tortilla, repeat...can go several layers high, all delicious.

Jan 13, 2015
ElsieDee in Philadelphia

How Are Ads Chosen?

Perhaps for someone in the ad department to acknowledge they need better oversight of the ads that are running on the site?

Let's face it: CH needs the ad revenue. But allowing these kinds of ads through pretty much encourages people to run the ad blocking software. They're shooting themselves in the proverbial foot, I'm afraid.

(It was a similarly disturbing and inappropriate ad that led me to go with AdBlock Plus, by the way.)

Jan 12, 2015
ElsieDee in Site Talk
2

How Would YOU Revive Chowhound?

Maybe if we can get people to contribute ideas, about what they'd like to see, and why it's important, and how it might be done, TPTB would be able to implement some of them, making the site stronger for everyone.

Jan 11, 2015
ElsieDee in Site Talk

How Would YOU Revive Chowhound?

Looking at the many comments on the "Is Chowhound dead?" thread - http://chowhound.chow.com/topics/1000230 - leads (in my mind) to the obvious question:

If you had the power to make changes (significant or small) that would revive the site / boards / discussions / community (go with whatever concept you like), what would you change? What do you see as not working and (this is important!) how would you fix it?

I'm curious about solutions, not just grumbling.

For example, in one of the other current threads on Site Talk (I think it's the one on First Time Posters), someone suggested CH creating a "Welcome to the Community" video, basically guiding the newcomer to the site, explaining what it's about, how everything works, and so forth. I like this because it's practical, doable, and actually is a step toward fixing an issue.

For me, I'm frustrated by the Balkanization of some of the boards. The Florida / Miami split is one that's often cited, as well as Reno being in the Southwest board. Maybe remerging them, or having pinned sticky note at the top of each, pointing people to the other board as being closely related.

Long term, I'd love to see the return of a restaurant / food-related database. I think that was a great loss, when it was removed, and am frustrated having to go to Yelp to figure out what restaurants are in a specific area (also for addresses, phone numbers, hours, etc.), and then having to come to CH looking for reviews / comments I trust.

I'm also really frustrated with the new recipe format on Chow, from the ginormous photo to the ingredients column and directions column scrolling at different speeds. I miss the older design, which worked on my mobile devices and my laptop. (Er, yes, I have complained about this before. It's because, for me, the change means so much less functionality that I can't recall the last time I looked at a Chow recipe, whereas it used to be one of my primary cooking and inspiration resources.

)

Just some thoughts (and they're likely half-baked ones at that.) Curious to hear yours.

How to print ingredients and recipe

Note that if you're running an ad blocking program, these buttons may not appear. (Firefox on a PC, with AdBlock Plus.)

Jan 07, 2015
ElsieDee in Site Talk

Search feature only brings up ads

Many thanks!

Jan 07, 2015
ElsieDee in Site Talk

Menu ideas to go with Split Pea Soup

Sounds like a great menu! Would you mind sharing the acorn squash soup recipe? I'm looking to expand my use of squash.

Jan 07, 2015
ElsieDee in Home Cooking

Search feature only brings up ads

Yep, search seems to have ceased to function for me, too. (However, I'm running AdBlock Plus and so I'm just seeing blankness.)

Jan 07, 2015
ElsieDee in Site Talk

First time posters

If I have something I think is worthwhile to contribute, I do, in the theory that even if it doesn't help the OP / first-time poster, it might be relevant to someone in the future.

On the other hand, when someone pops-up and asks a question, and I see that they have a track record of asking questions and not responding to suggestions, then I feel all grumbly and usually don't say anything. (Though I know I've been guilty of doing just that.)

Jan 07, 2015
ElsieDee in Site Talk
2

Vegetarian again, after many years, help with non-meat n potatoes! Plz?

During the colder months, we do more of the fake meats: last night it was meatless meatballs, browned in oil and then simmered in a marinara, and then popped into french rolls for meatball subs. We do the same with the Tofurky spicy Italian sausages (sauteing red onion slivers and some green bell peppers along with them).

With our Christmas leftovers, we took the Field Roast brand Celebration roast, diced it, and sauteed it along with some diced onion. Once lightly brown, I dumped in the leftover mashed potatoes and let those crisp up. Ended-up with something akin to a hash, served with leftover mushroom gravy. It was excellent!

Sometimes we do breakfast for dinner - everything from the Morningstar Farms sausage patties (they're great for sausage biscuits!) to French toast.

Also, black beans and rice, or red beans and rice, along with cornbread / muffins and greens.

Jan 07, 2015
ElsieDee in Vegetarian & Vegan

Low Potassium High Carb and High Sodium Diet

Get the list of what you can / can't eat (or should / shouldn't eat), and we'll help you brainstorm.

Jan 07, 2015
ElsieDee in Special Diets

Low Potassium High Carb and High Sodium Diet

Suuzanne, I just suggested that your post be moved to the Special Diets board, which is here:
http://chowhound.chow.com/boards/90 - you might find some people there who have ideas for you.

This thread has a list of low potassium foods, but I don't know where it came from (where the original poster got it from) so have no idea as to its accuracy:
http://chowhound.chow.com/topics/5280... (And in scrolling down the thread, it looks like it's not a great list, based on some of the comments - goes to show it's not a great idea to grab ideas from strangers off the internet.

)

If you're dealing with a particular health challenge, it might be worth looking to see if there are any online support groups / discussion boards where you can talk to others dealing with the same situation and learn from them.

Good luck!

Edited to Add: Talk to a dietician (not a nutritionist);you may need a referral from your physician in order to get your insurance to cover the consult, but a dietician will be able to give you clear guidance on what you can / can't eat. Then come back here with your list and people will help you brainstorm some good dishes.

Jan 06, 2015
ElsieDee in Special Diets

Copenhagen Pastry in Pasadena

We've now been a couple of times (and I've yet to remember to take photos...which means another visit is required), and are thrilled with the pastries.

Small storefront, very bare bones, but clean and welcoming. Located just east of the Colorado Blvd. / Rosemead Blvd. intersection, on the north side of the street. I think it's two doors east of the Big 5 parking lot.

Haven't tried anything we've not liked, but particular standouts, for us, have been the:

* Raspberry pastry (round, flaky pastry with raspberry in the center and a drizzle of icing - not to be confused with the Raspberry Macaroon, which is delicious but a bit too sweet for my taste)
* Kringle
* Copenhagen (probably my favorite pastry)
* Coffee Bread (a plain bread, which has been baked almost like biscotti, with a strip of almond paste down the center and then baked - oddly simple and addicting)
* Braided Cinnamon (moist and marvelous, not to be confused with the Cinnamon roll, which has a flakier pastry)
* Almond Mazarin (chocolate + almonds = a big smile from me)

And my favorite...Kransecake, which is basically a strip of baked almond paste that's dipped in dark chocolate.

Service has been friendly and helpful.

Copenhagen Pastry
3731 E. Colorado Blvd. Pasadena, CA 91107 (626)792-7200
http://www.copenhagenpastry.com/index...

Vegetarian Chinese in SGV?

I'll go ahead and third Vege Paradise. Standouts (for us):
#78 - Vege House Chicken with Brown Sauce (Mushroom)
#74 - Vege Chicken Nuggets with Orange Peel
#109 - Bean Curd Skin with Napa Cabbage
#136 - Singapore Style Fried Rice Noodle
#46 - Hot and Sour Soup (with Egg)
#47 - Corn Soup (with Egg)
#49 - Crispy Puff Pasty with Pumpkin Bisque
#153 - (Hot) Fresh Fruit Tea (we love this, but it becomes very intense after steeping for a bit)

Haven't been thrilled with any of the faux seafood dishes, but that may just be us. Also, we've yet to receive anything that would be considered "spicy" (even if it has a lovely little chili pepper next to it on the menu, and even after we've asked for it).

Jan 06, 2015
ElsieDee in Los Angeles Area

A Faster Chowhound: Pagination for Longer Threads (Part 2)

You're welcome; hope it worked! (Would hate to see you leave.)

Jan 05, 2015
ElsieDee in Site Talk

A Faster Chowhound: Pagination for Longer Threads (Part 2)

Ciao Bob, you can go back to the way it was (sounds like a song, doesn't it?). The instructions can be found here:

http://chowhound.chow.com/topics/999461

And here they are step-by-step for a laptop:
1. Click on your avatar on the top right of your screen to see a drop-down menu that includes SETTINGS.
2. Click on SETTINGS and you will get your settings page with 4 grayed-out choices: Newsletters; My Boards; Account; Chowhound.
3. Click on Chowhound and you will see two tick boxes.
4. Tick the “Collapse Previously Read Comments” box and then click SUBMIT.

You may need to log off and log back in for the change in settings to take effect.

Jan 05, 2015
ElsieDee in Site Talk

looking for good Chicago style pizza

I've not been, and wouldn't know a "real" Chicago pizza from, well, another type of specialized / regional pizza, but since the thread was bumped, how about Nancy's Pizza on W. Main inn Alhambra?
http://www.nancyspizza.com/uploads/1/...

Jan 02, 2015
ElsieDee in Los Angeles Area

Where can I see the threads I've replied to on a mobile device?

You're welcome, FeeFee34. Though I need to thank another Hound for posting about this (I just can't find the thread where they gave the walk-through of how to do it, else, I'd credit them!).

Jan 02, 2015
ElsieDee in Site Talk

Is Chowhound dead?

Exactly! It's not a full-fledged discussion. The kind you'd have with a friend, in-person, while sitting at the dinner table. It's not a back-and-forth learning and debating thing. It's lists. It's "this sucks" and nothing explaining the suckiness. It's shallow and transitory. I'm not coming away with anything that's caused me to think differently or provoked a new chain of thoughts.

I feel like TPTB want the site to become dumbed-down and not have that kind of rich dialogue. They're trying to attract the people who are more active on Yelp and other similar sites, instead of capitalizing on and encouraging what they have with CH, which is truly unique.