happygrrl's Profile
Dark, intimate, casual restaurant wanted
I appreciate the replies. I am drawn to Gitane. It was a restaurant I came across in my considerable research. I offer more info to see if there are any other opinions out there and to make sure we won't be out of place at Gitane.
If it were me, solo, I would go someplace else for the food, other than what I am looking for, specific to this occasion. I am a food person, he is not - no seafood, mushrooms, etc. although the cuisine is open. I love a perfect martini, he'll have a glass of wine. I will dress upscale casual, he'll be in jeans. We don't want to sit across from each other, banquette style, but like the idea of a booth tucked away, where we can be close, for intense conversation... not get a room kind of stuff... but the prelude....
Dark, intimate, casual restaurant wanted
I am looking for a local dinner spot that is dark and intimate. A restaurant for old friends. Casual. A nice cocktail, good conversation, the occasional brush of fingertips on the arm. The ambiance, in this case is more important than the food. gasp. :-) Any suggestions?
Looking for a food msg board with a broad approach to topics
Thank you for allowing it (and moving it to the appropriate location - I was unsure. I understand if the tone changes, you may have to delete it and I can see where previous experience would mandate it's deletion from the get go.
I love this site and it has been very useful to me. I must admit did not conduct a search on this topic prior to my post and I certainly don't want this as a bash to other sites or administrators -or this one. I agree that it would not be productive and I'm truly interested in what else other foodies have found. And it may be that THIS is the most all emcompassing site for most. That's ok too.
Looking for a food msg board with a broad approach to topics
In my food searches, Chowhound appeared more often than not, and I read Chow magazine before they converted my subscription. I felt like this was the site for me and I wanted to be a part of it.
When I first registered, the rules and scope of Chowhound were not posted and I thought of the mods as the police and felt there was LOTS of censorship. Once I got my britches unbunched I see that the mods are doing the best they can and what they feel is right. I appreciate the daunting task they face.
I like a board that requires registration and is moderated. I think it keeps the community more cohesive. I also think limiting the boards is a shame and wish that Chowhound had a bigger target. I now know that signal to noise is extrememly important here - and what that means. Thanks CH!
I see that chit chat is not allowed, the scope is VERY narrow by design and that nostalgic post are prohibited -which I find ironic- many long threads are the likes of - foods of your childhood that are obsolete, Seinfeld food posts, things your non cooking dad made, a good Top Chef host, etc...
I love this site and the information it provides - even if I won't be able to go the little off the wall cafe in NYC, I like reading about it. I like the magazine portion, but see why some wouldn't. I will continue to use this site as a source of information and entertainment.
Is there a site that is all encompassing with the same quality of community? I like a busy board with lots of posters - much more noise, yes, but lots more ideas, thoughts, chit chat about ANYTHING food related - stores, internet, tv, radio, books, mags, restaurants, at home, politics of caviar, etc...
I thought originally that this was THE ONE and I feel like I'm breaking the rules when I enjoy a thread not intended or approved for CH.
I hope this isn't a prohibited question, but since Chowhound really wants to limit its scope, then surely sharing alternate sites for this type of interaction is not a problem.
tomato gravy and salsa recipes to use up 7lb can of San Marzano's
We got a huge 7lb can of San Marzan tomatoes in a white elephant gift exchange. They are good canned tomatoes, so we want to make the best use of them. Once opened, I would think they need to be used - do they keep?
Anyway, I would like to make a tomato gravy - or a jarred marinara to use either on it's own or in recipes that call for a tom. gravy base. I would also like to make some salsa - like you would find in a local mexican restaurant.
Does anyone have any foolproof perfect recipes they use all the time?
I can and have made both of these things without problems, just looking for input and ideas. I am envisioning simple flavors and smoother end products, not chunky - for both the Italian and Mexican.
Thank you for any ideas.
Do You Subscribe to THE ROSENGARTEN REPORT??
Ambivalent is how I feel about it. I get it, I won't renew, but I read it when it arrives. Some of it is interesting, but nothing I can't find easily elsewhere and nothing outstanding to make it a go to resource.
Chris Kimball/America's Test Kitchen
I like CI magazine, the show and the cookbooks. I agree that you try the recipe once and tweek it to your tastes. I make their Chicken Marsala from the Family cookbook and have notes all over with changes I've made to suit my taste.
I use the website as one of my go to's.
Reservations only avail at "5:30 or 10:30"
I wish I could remember the book, but I think I read somewhere that even when the reservations for a day open up usually 30 days out, approx the 6-9 time slot is closed often by the chef - to fill with regulars, vips, etc. That when someone calls, they have to speak to the maitre d' and only he takes the reservations for that time. The reservationists can't book that time. Damn, I wish I could remember the book, maybe about the opening of DanieI or that was one chapter? I hate not being able to back this up. I'll have to look when I get a chance..
Food Franchises That Don't Suck
Morton's -yummy, consistent (is this a chain?)
McCormick & Shmidt's (?)
Truluck's (?)
Outback - family friendly, consistent, but salty comes to mind, fried too. Casual
PF Changs - not "authentic", very themey - but I'd go back and enjoy it - even the worthless mess of a sauce they make tableside. That I've grown fond of.
Bonefish - formulaic, but good for fish around here.
Red Lobster - I'd take my 3 yr old here comfortably and have just snow crab and biscuits
Granite City - Ok, family friendly but still feel like I'm out
Chili's -Choclate Shake to go
Macaroni Grill - I like the veal with butter sauce and capers -
Panera - the only soup/sand counter around and only a few items are ok for my taste.
Not my faves - Applebees (limp comes to mind), TGIF (it all seems overly salty sweet) Olive Garden (reminds me of bottled Italian dressing) our DQ is yucky if it's not ice cream, same with BK. Chipotle - only tried it once and would order sans tortilla and the meat had a fakey smoke taste.
How has Chowhound.com changed your life?
It makes me think more... about the restaurants I should go to, that I've been to, that I will never get to go to...about the recipes I should try, have tried and never will...about how I feed my toddler, what I feed my toddler and what I really should feed my toddler ...about what vodka I like and how I got there through years of trial and error and drunkeness - I like 2 olives, Ketel One, rocks and Smirnoff for mixed...about what to serve at my superbowl party for 3...about how I liked Chow magazine, not so much Intermezzo...about how I didn't become emotionally attached to the format of this forum before :the change: - as a lurker only and how I don't much mind the format now as a poster BUT completely understand those that do mind it...about how much I like reading about food - good reads and bad too- Ruhlman's books, Rosengarten's report, magazines, cookbooks, food forums, websites...about how some food I like is perceived by people in different geographic locations...about how time changes things...about possibilities...
I love it when I find a thread that completely validates what I think. Or when I see a thread and think YES, YES, that's right. Or where I can smugly think, I knew that, btdt. Or when I sheepishly have to rethink my beliefs -question why and how I came to my opinion. Or that inspires me. Or that I learn from.
Basically I feel more awake in my life. And remarkably less in touch as I sit on the couch immersed in my laptop. woops.
I know it sounds cheesy, but there are so many threads that touch me on so many subjects in ways that go beyond the food. It confirms my belief that food is love and it can touch your soul.
