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Glass jars - fess up!

Not exactly glass (my glass preferences are also somewhere in this thread), but take a look at the exotic mustards made in France on Amazon. The stonewear that they come in are the most wonderful flower vases. I will admit to ordering the mustard in the black one just to have a flat black vase for certain shades of pink.

about 4 hours ago
shallots in Not About Food

The Hundred-Foot Journey

I' ve seen several trailers for this and it looks to be a lovely film. The description on Rotten Tomatoes from the ? producers also sounds lovely. http://www.rottentomatoes.com/m/the_h...

Has anyone first hand knowledge of this one?

Jul 16, 2014
shallots in Food Media & News

Dried small green lima beans- is there a good use?

Thank you all.

I needed to know the methods and mixes. Yes, they are Camellia brand and I know Camellia are great products.

I also have some Benton Bacon ends with lots of smoky meat so tonight, the beans go in the pressure cooker and then on to creativity.

Jul 05, 2014
shallots in Home Cooking

How to reduce sugar in a baking recipe without wrecking the entire dish? Or, a savoury banana bread recipe?

Bellywizard hits it with the "really ripe" comment. Let me take it a bit further.

So ripe that they collapse on themselves and can just be squeezed out of the peel. The banana flavor is so much stronger in a very good way. Sweetness? who needs it when the assumed sweetness of banana is so pervasive?

Jul 02, 2014
shallots in Home Cooking

Dried small green lima beans- is there a good use?

A friend sent me a care package from NOLA and the dried lima beans were included. My only experience with any kind of limas was bad- my mother boiled the big ones and then poured cold milk over them.

Your suggestions would be most welcome, so long as they don't involve cold milk on warm lima beans.

Jul 02, 2014
shallots in Home Cooking

New York Times Cooking Site Beta Test

I'm not at the library, but ours has had a specific portal into the NYT separate from the bigger portal that is general. As our university has added newspaper historic content, using the specific portals has brought up info from advertisement content to fillers at the bottom of columns of very long articles.

I am hesitant to state that it's that way this week as the da***d thing seems to change formats twice a year.

Jun 27, 2014
shallots in Food Media & News

New York Times Cooking Site Beta Test

Odd thing about the NYT search engine, the one that universities pay for access to all NYT articles. It works. It's a dream of a search for anything in the past couple of centuries.

The down side is that I have to go to a library that pays for access, but it's out there.

If anyone has such access, it would be really really interesting to see if the general search function works for the cooking part of NYT Inc.

Jun 26, 2014
shallots in Food Media & News

Saving a cookbook: disintergrating plastic spiral

The time has just passed when I can easily leaf through my beloved Colorado Cache Cookbook (Vol. 1). The plastic spiral is falling apart along breaks normal to the spirals.

The cookbook is thick and spiral bound and the original spiral binding is oval rather than round.

Has anyone found a store that rebinds these sorts of cookbooks. I know a lot of cookbooks went to plastic because of cost. Small is easy to rebind. Big and thick not so much.

Jun 23, 2014
shallots in Not About Food

Favorite Sonic Drinks?

Barq's (which the locals call 'root beer') with added raspberry flavor.

Jun 21, 2014
shallots in Chains

BBQ recommendations for Knoxville (plus Mexican groceries!)

Since you're not getting responses about BBQ, let me suggest a stop at Archers.

There are several in our area. Get the pulled pork and then use the different sauces that Archer's has to see which you prefer. I think Archers is the only place locally that lets you have that big a choice and since you aren't from these parts, it's a good place to experiment with different tastes.

A must have is Banana pudding which seems to be a must have for a whole lot of guys locally (including the one I'm married to.)

If you had time, I'd recommend a two hour drive up to Ridgewood BBQ for their beans (the best anywhere), their sweet slaw, and their very different style of BBQ. A drive up US 11W would give you a feel of the Valley and Ridge of East Tennessee that you won't get surrounded by suburbs.

Another local BBQ chain is Calhoun's. Again several locations, the one by UT down on the river is one to remember. Their signature dish, to my mind, is the Spinach Maria. Which has entirely too much cheese and could be a meal in itself.

http://archersbbq.com/menu/

Jun 19, 2014
shallots in Kentucky & Tennessee

knoxville lunch

At either the Strawberry Plains exit off I-40 or the Cedar Bluff exit off I-40 (SE corner), Puleo's is a local restaurant chain with good food in a peaceful environment.

Start with their Fried Green Tomatoes (on cheese grits with a red (usually Andouille) sauce and a white sausage sauce.

Then anything from a small pizza to fried catfish .......

http://puleosgrille.com/

Jun 17, 2014
shallots in Kentucky & Tennessee

Farmers market line ettiquite

I would probably have snarked "I think I prefer the invisible you."

Jun 14, 2014
shallots in Not About Food
2

BBQ recommendations for Knoxville (plus Mexican groceries!)

For a Mercado, I use the one at the intersection of Washington Pike and Whittle Springs Road (NE corner) . That's inside the 640 loop on the northeast side of town.

I do shop there and their meat counter is always fresh and well tended. They have coolers with crema and a lot of other milk products as well as a row of produce.

So far this year, the fresh chili peppers (Poblanos) are very pricey as are limes. If you've a good reasonable source, and you plan to use these, you might want to bring them with you.

Jun 11, 2014
shallots in Kentucky & Tennessee

Driving from Asheville to Nashville

Check www.tdot.gov to see if the closure of most lanes of I-40 over the French Broad River is being a problem the day of your trip.

My preferred drive is from Asheville up I-26 to Johnson City and then I-81 down to I-40.

Johnson City is very close to Ridgewood BBQ in Bluff City TN and I think you'd enjoy it.

If you leave early morning, Lunch time would probably hit as you reached Cookville (remember the time change) and Cookville is a fast food mecca.

(There isn't much between the 'cities' of Knoxville-Crossville-Cookville. We don't have a default restaurant in Crossville and really wish there was one there that I could recommend.)

Jun 06, 2014
shallots in Kentucky & Tennessee

So annoyed with dinner guest

Next grocery shopping: find the cheapest can of beans (not cooked in anything that makes the taste good) and a small box of instant rice.

Next meal problem: solved in advance so you won't have to 'warn' him about the menu.

(Your friend needs you, maybe more than you will ever know.)

May 24, 2014
shallots in Not About Food

Jon Favreau's movie, "Chef"

TV ads are just now appearing on cable channels "release in limited markets".

May 22, 2014
shallots in Food Media & News

Jon Favreau's movie, "Chef"

Thanks for that update. I'd been trying to find it within a couple of hundred miles (Cinn, Nashville, Atlanta, etc.) and kept striking out.

And so we wait.

May 18, 2014
shallots in Food Media & News
1

The dog ate my homework, chowhound version

Having discovered mushroom pizza, one or more of the cats late this afternoon ate all the mushrooms in mushroom stroganoff (and left most of the sour cream based sauce.)

I have, verily, created monsters.

May 17, 2014
shallots in Not About Food
2

The dog ate my homework, chowhound version

My cats are also hot sauce a holics. Chicken cooked in panang curry and chicken tinga....when we think there's no protein left on the dirty dishes, certain cats lick them clean or maybe they just like 'hot'.

May 06, 2014
shallots in Not About Food

House Hunters & Kitchens

Please consider this an invitation to join Mr. Shallots and me in our faux drinking game (thumb in the hole of an imaginary moonshine jug) every time "Friends and Family" get mentioned as a need for a larger home than that which could be more easily afforded. And tilt your hand for a big ole faux gulp of Tennessee 'shine.

May 04, 2014
shallots in Food Media & News

House Hunters & Kitchens

Mr. Shallots is going to be so very glad that you wrote this. He's been saying it's scripted since the second or third episode we watched.

I will also admit to enjoying watching it, more for the places they drive through than the uppity attitudes about 'not good enough for me' that seems to be the editors' choice of comments. I just mutter to myself that they should learn to cook and then comment about the way some of the kitchens are arranged. (And I'd take a lot of their rejects.)

May 03, 2014
shallots in Food Media & News
1

The dog ate my homework, chowhound version

The cat ate my pizza.

It wasn't just any pizza, home made crust, home made white sauce, and a generous topping of fresh mushrooms, lightly sautéed before putting on the pizza.

I was saving half for today and late last night, after the pizza had cooled, I went to put it in the frig, and all the mushrooms were gone.

Maybe cats have a built in umami detector, because I really didn't know that cats liked fungi.

Do you have any evidence pro or con?

May 01, 2014
shallots in Not About Food
1

Knoxville to Nashville

We like the Sunset Restaurant in Lebanon. Mr Shallots really likes their fried chicken and the prices.

It is a reasonably priced, value for money, locals-love-it, not too far north of the interstate restaurant.

Apr 27, 2014
shallots in Kentucky & Tennessee

Good places to eat close to I-40

Just guessing, but aren't you only going to take I-40 as far east as Nashville and then go south on I-24 down to Chattanooga (and thence to Georgia)?

We drive the Nashville to Memphis leg fairly often and plan stops in Memphis or Nashville; aside from Jackson, it's a pretty drive but we haven't found a good stop.

A fall back location is always Cracker Barrel with a broad selection of to-go meals. Dependable and fast.

Hopefully, some good suggestions will emerge from your asking.

Apr 21, 2014
shallots in Kentucky & Tennessee

Tangine - worth the money?

Coming very late to the discussion, IMO tagines are well worth the (more reasonable) costs.

In summer, when kitchens get hot, it takes a very, very low flame to use the tagine, much lower than I use to keep a cast iron dutch oven going for the same period of time.

The limited steam release also keeps kitchens cooler.

Apr 20, 2014
shallots in Cookware

Recs for a conference in Knoxville in April

From West Summit Hill Drive, it's a short walk (south, but at the same elevation) to a lot of restaurants at Market Square.

My favorite Mexican Restaurant, Soccer Taco, has a place there and their food is always fresh and well made. If you don't know Carnitas, theirs are excellent. They also have a good choice of vegetarian entrees.

The local Pizza chain, Tomato Head, are much loved there.

A regional (bit more expensive) favorite, Tupelo Honey started in Asheville NC and their first foray out of state is to this part of Knoxville.

Now for Hamburger fans, it would take a bus ride or a taxi ride out Broadway to Littons. Littons grind their own meat and it's so much better than most hamburger meat that it deserved to be eaten medium rare (which is allowed since they grind their own daily.) If you don't know the southern delicacy Pimento Cheese, this is the place, as well. Then you could just sit there and gaze at their desert display (three or four display cases with cookies, cakes and pies.) Litton's would be worth a group because surely someone will have a car.

Hope this helps.

Mar 11, 2014
shallots in Kentucky & Tennessee

Recs for a conference in Knoxville in April

What part of town will you be in? It's easier to give suggestions that would be closer to one part of town.

Mar 10, 2014
shallots in Kentucky & Tennessee

Guest Scrooge. What could I have said to the scrooge??

The other side of lengthy guesting happened for us after Katrina hit New Orleans.

We had lived in NOLA and had friends there. So after the storm, for over six weeks we had company from there. Different groups, not large ones, but good friends who needed a place to regroup.

For six weeks, I learned that with more than one man at home, I would have no left overs. I learned to size up meals and maybe not make them as fancy/detailed as I would normally.

The rice and beans also came in handy, with sausage, meat, bacon ends, etc as seasoning.

It didn't matter all that much what the food was, the guests just needed the stability of a nurturing place.

Totally opened my eyes as to different levels of hospitality and what guests need.

A hammock in the back yard under old trees was probably the most needed thing.

Food was just sustenance.

Feb 22, 2014
shallots in Not About Food
6

Smithsonian: How the Hot Tamale Conquered the American South

There is also the East Tennessee tamale, and it many in this area believe came back with soldiers who fought in the Mexican War in the 1840's.

Dec 28, 2013
shallots in Food Media & News

La Cuisine au Beurre

Wondering if anyone has seen this older French movie and if a couple of years of French are enough to enjoy this one which doesn't seem available with subtitles.

Dec 27, 2013
shallots in Food Media & News