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thinks too much's Profile

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"Just eat it, you'll like it"

I'd love the title and author of that book. I'm hoping that it is a little more academically rigorous than "Much Depends on Dinner" by Margaret Visser. Much as I enjoyed that read, I'd love something more academic.

1 day ago
thinks too much in Not About Food

How often do you drink alcoholic drinks?

My aunt when she was a child had a cat nicknamed "Second Martini." That was because she knew how long to wait after her dad got home before she asked if she could keep a kitten.

Apr 11, 2014
thinks too much in General Topics
4

Surprising sodium content foods?

Frozen vegetables, especially peas.
Canned tomatoes unless labled "no salt added."
Bread, especially rye
Milk,

None of these are things I think of as highly processed.

Apr 04, 2014
thinks too much in General Topics

question for european visitors... what surprised you the most about american restaurant culture

But I have no qualms about bringing home a doggie back from a steakhouse. Therefore, I wouldn't concern myself too nuch in ordering a steak bigger than my appetite. In Europe, as has been extensively discussed here and elsewhere, it typically isn't done.

Mar 07, 2014
thinks too much in Not About Food

question for european visitors... what surprised you the most about american restaurant culture

So, in all honesty, how big is the chunk of meat that a single diner eats when committing to a bistecca fiorentina? :)

Mar 07, 2014
thinks too much in Not About Food

Warwick, RI area

Trattoria San Vivaldi: a tiny inexpensive hole in the wall with no menu. The cook just talks with you about what you eat and tells you what is in the kitchen. Not fancy, but if you are good-humored it is a great experience!

Mar 07, 2014
thinks too much in Southern New England

question for european visitors... what surprised you the most about american restaurant culture

What about bistecca Fiorentina, where it seems that you are expected to order a minumum of half a kilo of meat? The size of the order kept me from ordering it when we were in Florence. (Missed opportunity, I know)

Mar 07, 2014
thinks too much in Not About Food

Good cocktails in Burlington, VT?

Hey, for future reference, I have had great cocktails at Veritas, the pizza place, and also at the Whiskey Bar, when I have taken the time to talk to the bartender, and not just read their seasonal specials.

Feb 10, 2014
thinks too much in Northern New England

How common are food allergies and aversions- really?

Probably about 20% of my friends have food allergies that I take fully seriously such as full-on celiac, shell-fish or mushrooms that will stop their breathing, peppers that will put them in pain for 2 days or lactose intolerance.

About 10% of my friends are vegetarian. (Some of those are included in the above group.

About 75% of my friends have limitations that hamper free-rein on menu planning for a dinner party. This includes the vegetarians, allergies and the people who just won't eat such-and-such. Examples of "such-and-such" include cute animals, seafood, bitter vegetables, organ meats, high-fat, high-carbs, high-salt, non-local, nitrates, food colors

I just keep a mental rolodex of what my friends eat.

I have about 10-15 friends whom I can feed anything, from pate to home-made sushi. They are prized above rubies in my book.

Feb 07, 2014
thinks too much in Not About Food

Catalog season in the depths of Winter

Thanks for all the input! I have definitely asked for some of these catalogs to be sent my way.

I did have one question: does anyone else have difficulty in viewing the Fedco seeds website? I have tried on multiple days from 2 different computers and it never seems to load.

Feb 04, 2014
thinks too much in Gardening

Omnivores: do you feel you want meat every day?

Proving that every one defines their diet differently while using the same words. I am an omnivore, and I eat lots of vegetarian meals. I probably have meat at 1/3 of my lunches or dinners. Often, the meat's function is more of a condiment than a focal point.

If I have a vegetarian over for a dinner party, we are all going to eat vegetarian. If I have a bigger party with mixed diets attending, there will be meat, vegetarian and gluten-free options available.

Jan 27, 2014
thinks too much in General Topics
1

Would you attend a mid-week, homemade dessert gathering?

To everyone who groans at the thought of doing something mid-week, there are are few of us who say, "Heck, yes!"

What annoys me is when someone wants to hold a meeting or gathering for 2 hours on a Sunday afternoon of a 3-day weekend. It's like taking the center out of a watermelon.... and generously leaving the rest for everyone else.

Jan 23, 2014
thinks too much in Not About Food
4

Catalog season in the depths of Winter

I bought a house last summer and immediately have felt the pull to start putting down roots, literally and metaphorically. As we muddle along in northern New England with the visits from the polar vortex, I want to start planning for spring at the same time that I am hoping for more snow.

Does anyone have favorite catalogs for seeds and starters? Edible stuff only, chowhounds. I can't seem to sufficiently tend plants that I won't wind up eating in some fashion.

Jan 23, 2014
thinks too much in Gardening

Michael Pollan: Eat Anything You Want--Just Cook It Yourself

There might be a generation gap between you and Pollan if your parents grew up in the 1950's & 60's. Try to eat what your great grandparents ate.

Jan 16, 2014
thinks too much in Food Media & News

I know it's good for me but I just can't eat it

Egg white omelets. Without the yolk, there is no point.

Jan 10, 2014
thinks too much in General Topics
4

Asking people to join you for dinner

Maybe I have offended people unknowingly countless times, but I work on some assumptions that clearly will offend some CHs.
1. If I am meeting anyone for drinks, a meal, or other comestibles, with intentions romantic or otherwise, we are going dutch unless someone makes an explicitly grand gesture. Exceptions made for meetings with business clients.
2. When I have a party and an unknown number of people will be attending, I announce that it is "bring something to share." I will cook several things to start up the buffet, and have several types of drinks on hand. However, I will often end up with more alcohol than I started with.
3. If I am having a set number of people come over, I never ask them to bring anything, but if they ask, I will request that they bring something like an unspecified bottle of wine or dessert. And then I serve it at the dinner.
4. Many friends live far away. They have learned to call me to invite themselves to my house when it is convenient for them to schlep the 300 miles to my place. As long as it is manageable, I tell them to come. Yep. It is ok to invite yourselves over.

Jan 10, 2014
thinks too much in Not About Food

Asking people to join you for dinner

I am astounded by some of the absolute answers to this question. (But then, I was also a little taken aback by many of "The man should always pay for every date.") We live in a very busy world, how on earth does anyone carve out social time with other people without paying hundreds of dollars for the privilege of reaffirming social ties? We work, so we don't always have time to prepare a dinner party. Others don't cook, so they won't invite us over since it is too stressful to cook for us. But they can't suggest meeting us in a restaurant because of cost concerns. So no one winds up meeting anyone. Can't people break bread in peace together without breaking the bank?

Jan 09, 2014
thinks too much in Not About Food

The Best Way to Cook a Thick Steak

Most amazing steaks I have ever had start frozen:

www.nytimes.com/.../modernist-cuisine...

This method sounds silly, but the results are extraordinary if you start with excellent rib-eye and want your steaks juicy pink for every morsel between the outside char.

Dec 10, 2013
thinks too much in Home Cooking

Quark?

Ricotta texture confuses me too. In Germany, where I lived, the texture was a cross between sour cream and cream cheese. (Just a little thicker than sour cream) and so tart, creamy good on bread or potatoes (pan fried)

Nov 19, 2013
thinks too much in General Topics
1

"gas station" Chinese West Lebanon NH

Thanks for the input! I often long for good reasonable food when I am driving through there.

Nov 19, 2013
thinks too much in Northern New England

Holiday Stress Advice?

I have been known to have "Friends are God's Apologies for Relations" Parties 2-3 days after a holiday.

But I also love the idea volunteering at community holiday meals

Oct 11, 2013
thinks too much in Not About Food
5

How do you tell if people like your cooking?

One good indication is the rapidity with which people accept your dinner invites.

Oct 02, 2013
thinks too much in Not About Food

How do you tell if people like your cooking?

Good on you for making pho! A thankless job. Maybe because they can buy a huge bowl of it for $7, they had no idea how much work you put into it.

Oct 02, 2013
thinks too much in Not About Food

What dishes / foods do you NEVER get at restaurants?

Oh sweetie! (pun intended)

I just paid 4.99/lb on Sunday in Vermont.

Oct 02, 2013
thinks too much in General Topics

Would you enjoy this holiday gift?

My clove cordial is a big hit with several of my friends: deep red.

Sep 16, 2013
thinks too much in Spirits

Best Ethnic Restaurants near Warwick RI

Is Ebisu in Cranston still around? I loved it for offering only non-sushi Japanese.

Sep 13, 2013
thinks too much in Southern New England

How to get my significant other's adult children to pick up a check??

No, people should accept what posters are saying without projecting too much of their own baggage in.

EE acknowledged a lot of feedback here, and I am sure a lot of it was not the answers she wanted to hear. ("Like suck it up and back off; nothing is likely to change.")

Sep 12, 2013
thinks too much in Not About Food
3

How to get my significant other's adult children to pick up a check??

The only thing that amazes me is that it hasn't gotten locked yet as the temperature drops. Give EE a break here!

Elegantedge posted a question, and she was both polite and precise about it. People asked for additional information; she clarified the initial situation with more details. Each time some aspect of the story is questioned she fleshes out the initial negativity with a little more salient detail, and people bristle more. She did not start out by attacking individuals, but by identifying behavior that she finds problematic.

Secondly, it doesn't sound like SO is all that comfortable with his relationship with his children. The words "afraid" and "important" feature prominently in her descriptions of his relationships.

Some people have derided her for not having kids; I ask how many of these parents if they have ever been in the nebulous role of the step, or the not-quite-step. It is hard to empathize thoroughly until you have a role with people that you have no direct ties with, yet many associated obligations.

Thirdly, if you do the math, a $300 meal every 3-4 weeks works out to approximately $4,500 per year, a little more than the $900 that was initially posted.

Fourthly, if the DIL is saying "Don't spend extra money, because we want help when we have kids," it can be either light-hearted teasing or a declaration of intent. We on chowhound aren't there to hear the context.

Sep 12, 2013
thinks too much in Not About Food
5

One night in Burlington VT

I have not been, although I walk by it a fair amount. It seems very expensive by Burlington standards for what you get. ($50 for a steak that isn't even local). The only people I find highly recommending it happen to be the place's purveyors.

Aug 29, 2013
thinks too much in Northern New England

really bored of h**ster bashing

Good observation. I think at least some of the derivation of the hipster food mentality (as I see it) stems from reading about the French Laundry. Note: I have also never been to French Laundry.

I think that the word that would distinguish FL from H would be refined. Not to say that H food is unrefined, but that FL is presented as a pinnacle of refinement: ingredient quality, service, technique.

Aug 22, 2013
thinks too much in Site Talk