davis_sq_pro's Profile

Title Last Reply

Random People Who Rate...

Yes, you can unfollow a recipe. Go to your profile and every "thread" -- either recipe or forum -- will have a yellow star next to it. Click the star and it will un-fill, which means you've just un-followed.

I actually like to follow COMMENTS on some recipes. For example, I've posted a lot on one of the eggnog recipes which I've made and tweaked numerous times. But commentless ratings are of no use to me. (And probably not to anyone else.)

Apr 24, 2015
davis_sq_pro in Site Talk

Mystery over 1974 cocktail chart by US Forest Service found in National Archives

What kind of format/paper/ink/etc? Let us know how it turns out!

"Nicely printed" for me means fairly large format (at least 30" would be ideal), thick/high quality stock, and giclee or a similar printing technology. Even better would be if the original draft files were available (I assume it was in some sort of digital format?), and it could be printed on a plotter for the truly old school look.

The image available from the National Archives site[1] is nice enough for viewing on a computer but I'm not sure it has the resolution required to be blown up without looking pixelated. Perhaps some smoothing or processing would do the trick.

If anyone figures this out let me know and you can take some of my money!

[1] https://catalog.archives.gov/id/7035823

Apr 24, 2015
davis_sq_pro in Spirits

New Trucks: Any Reports?

Just one taco?

New Trucks: Any Reports?

Nice looking menu! I definitely need more Cubano in my life.

Random People Who Rate...

Truthfully I couldn't care less about recipe ratings. I read the recipe itself and sometimes peruse the comments.

The reason I brought it up is that it seems like there's some sort of potential spam factor here. And selfishly, I'm sick of recipes appearing at the top of my "following" list due to all of these comment-less ratings...

Apr 22, 2015
davis_sq_pro in Site Talk

Mystery over 1974 cocktail chart by US Forest Service found in National Archives

That's awesome. I'd love to have a nicely printed copy to frame and hang on the wall of my home bar.

Apr 21, 2015
davis_sq_pro in Spirits
1

The "Food Babe" Blogger Is Full of Shit

Please tell her that that's a good way to enhance her own intelligence...

Random People Who Rate...

Yes, I'm not suggesting that this is new functionality, but rather that I'm noticing a LOT of these, whereas previously I noticed very few (perhaps none). If you query the database on your end and produce a histogram I'm sure you'll see a large spike.

Apr 17, 2015
davis_sq_pro in Site Talk

Random People Who Rate...

Recently I've noticed a bunch of recipes getting rated by users who apparently register JUST to rate the recipe, never leaving any kind of comment and seemingly never participating in the site in any other way. Is this some form of spam?

Example, check out the final three ratings on this recipe:

http://www.chow.com/recipes/12230-tri...

Apr 17, 2015
davis_sq_pro in Site Talk

The "Food Babe" Blogger Is Full of Shit

I suspect that sleeping at a Holiday Inn Express makes you smarter than Food Babe.

How To Become Gluten Intolerant

A bit of humor for Friday afternoon. Enjoy :-)

Yelp for Pure Entertainment: Erbaluce

I'll take a smug Chowhound any day over an arrogant Yelper. :-)

Yelp for Pure Entertainment: Erbaluce

"there was a pretty strong correlation between Elite and Asshat for a while"

Any time you have rewarded gamification, that's going to happen. These are people who became "Elite" by playing the "write a shitload of reviews" game. And then they earned a special title which made them feel privileged. And then they need to play the game again to stay in the inner circle, but now the tone has changed... Not a good cycle.

Yelp for Pure Entertainment: Erbaluce

I just took a look to refresh my memory of that situation and it looks like that exchange was next-next-next-level as compared to what Draghi has posted on Yelp.

http://boston.eater.com/2012/11/28/65...

Go f*** yourself, etc, is rather more extreme than telling the customer to go back into whatever hole he or she has crawled out of...not to mention infinitely cruder. I can certainly see why that might have resulted in some problems.

By the way, regarding complaining to the restaurant, which seems to be the thrust of the Pigalle rant: I once sent back a bottle of very obviously corked wine at Pigalle, and it required a lengthy debate with two servers (neither of whom agreed to actually taste the wine in question), after which we were treated like garbage for the rest of the evening. Sometimes I completely understand why people take to social media rather than saying something in person.

Yelp for Pure Entertainment: Erbaluce

We live in the era of the Selfie Stick. It's all about me, me, me.

Yelp for Pure Entertainment: Erbaluce

"I personally wouldn't advocate this particular restaurant social-media strategy"

I guess it's a risky game, but it seems fairly low risk to me. The average reader will, I'm guessing, not scroll very far into the actual comments, and will rather rely on the mean score and those that Yelp has put up front and center. So much of this will remain unseen. But that lower average score, which I assume is what prompted these kinds of responses, will definitely have visibility and probably some sort of impact...I certainly can't blame the guy for wanting to let off some steam!

Are you aware of any cases where this kind of response has backfired in a considerable way?

Yelp for Pure Entertainment: Erbaluce

I've discovered that the occasional dip into Yelp, just for the LOLs, is a wonderful thing. And today I stumbled upon the joy that is the Erbaluce page -- or, perhaps I should say, the responses from the restaurant on said page.

A few of the better ones:

http://www.yelp.com/biz/erbaluce-bost...
http://www.yelp.com/biz/erbaluce-bost...
http://www.yelp.com/biz/erbaluce-bost...

I've never visited Erbaluce, but now I really want to...

New Trucks: Any Reports?

I tried the KimKim BBQ truck today, and sampled:

Asian Slaw ($3) - A few ounces of shredded cabbage, some red onion, and a few mint leaves, served un-dressed, with a small container of what I believe was a peanut-sesame dressing on the side. Surprisingly tasty, but I could have used a bit more.

Burrito w/ K-Town Chicken ($7.00) and Kimchi Fried Rice ($0.50 extra) - Fairly small burrito; comparable with a regular at Anna's. The "Kimchi Fried Rice" turned out to be rice covered in spicy mayo. I didn't notice any signs of "fried" nor of "kimchi." K-Town Chicken seemed to be grilled chicken. It didn't have much flavor on its own. With a name like that I expected some gochujang or something. There was also a bit of lettuce and some carrot (supposedly pickled) in the mix.

Ginger Iced Tea ($2.50) - This was nice. Medium-sweet, definitely gingery. I couldn't tell if there was any actual tea in the mix.

Also:
- Nice looking truck, if that counts for anything
- The rice bowls that came out before my order looked better than what I got
- *SLOW* service. There was only one person in front of me and I waited for almost 10 minutes for my food.

All in all, somewhat overpriced at $13 for the meal. I might give the truck a second shot for a rice bowl if I walk by again and there's nothing else interesting in the vicinity.

The "Food Babe" Blogger Is Full of Shit

I think this hat needs to integrate both collodial silver and magnetic copper. And green tea extract. (Organic, natch!) Oh and the aluminum absolutely MUST be gluten-free.

The "Food Babe" Blogger Is Full of Shit

Aluminum lined with kevlar? I'm willing to act as silent partner for this enterprise.

New Trucks: Any Reports?

Pennypackers is by far my favorite truck. The porchetta sandwich is insanely good, although not something I can eat too often. The other sandwiches I've tried have been excellent, but nothing can beat crispy roast pork. The soups and salads have all been very good as well.

I'm really sad that they're not going to return to the High Street spot--2 minutes from my office--but I guess a walk to Dewey Sq will burn off a few of the calories.

New Trucks: Any Reports?

Thanks all, for the very helpful reviews!

Sounds like a general "meh" for the newer trucks so far. I'll stick with favorites like Pennypackers, Dining Car, etc. (Maybe Tenoch if I ever see it without a line 30 deep.)

New Trucks: Any Reports?

"A ton of food" is a good sign! I try to be a quality over quantity kind of guy, but I don't like having to buy a second lunch when my $14 initial lunch was more like a sample.

Lilian's Smokin' Rack, the worst offender of last summer, good riddance to you!

New Trucks: Any Reports?

In the past couple of weeks I've noticed a few interesting looking new trucks popping up around the FiDi. But after a few too many bad experiences last summer I'm thinking of letting someone else take one or two for the team.

So...any reports on:

Chili Mango and Lime
Papi's Stuffed Sopapillias
North East of the Border
Zinneken's Waffles

... or other interesting ones I might have missed?

Why do most food blog recipes suck?

"I made these [chocolate chip cookies] but my boyfriend is, like, paleo, so I substituted dried blueberries for the chocolate chips and flax seed powder for the white flour, and just to make them a little bit healthier we decided to leave out the sugar. Also, I really just don't like eggs, so I mixed some chicken fat with water and used that instead.

The directions said to bake at 375F, but that's clearly not hot enough for a decent cookie so I used 500F on convection mode.

I cannot believe how bad these came out. They were way too dark, not chewy at all, and they didn't even taste remotely like a Thin Mint or even these really good peanut butter cookies I used to get from this cute little shop in the mall called Mrs. Fields. I will totally never read this blog again. 0 stars!"

Why do most food blog recipes suck?

Most of what I've cooked off of food blogs has ranked somewhere between "good" to "very good," with the occasional "meh." I can't recall a single total failure. But I only pick recipes that look promising, I carefully read the comments (and almost never make anything that doesn't have actual "I made this" comments), and I almost always double-check other sources and kind of "crowdsource."

I've personally had a much better hit rate from blogs than most cookbooks I own, especially because I'm more likely to follow a cookbook's guidelines to the letter. I think I tend to assume that for a print book or magazine some kind of structured testing and editing took place. I make no such assumption for blogs (and probably shouldn't make it for books), and I think that guarded attitude is the key to success. Don't go looking for a "recipe." Go looking for an idea, and then make it your own.

Also: Be a good netizen. Go back and leave a comment if you make something. Explain why it did or did not work out. I'm eternally grateful to you in advance.

Meet the Canadian Hero Who Opened a Rogue Trader Joe’s in Vancouver

Perhaps I'm being naive but I don't understand why TJ's has such a major problem with him. He's spending a significant amount of money with them at their retail asking prices while at the same time spreading brand awareness into a new region. That seems like a win-win.

The only potential downside I can see would be if he somehow harmed the products or failed to honor a recall, but it seems like he's being pretty careful about those kinds of things.

From a trademark point of view I could understand if they'd have a brand confusion claim, but I don't really see it. (Then again, I don't see it in the vast majority of cases I read about; I guess I'm not sensitive and/or sue-happy enough.)

Disney's $115 Steak.

Do they garnish it with truffle butter mouse ears?

Red Raven Acton - Another Disaster in the Food Desert

Creme brulee sounds nice right about now. (10:41 a.m. Too early?)

The "Food Babe" Blogger Is Full of Shit