Psst... We're working on the next generation of Chowhound! View >
s

shallots's Profile

Title Last Reply

Old shoney's recipe

In that time period, one University I attended had a departmental "spaghetti dinner".
Early on I got to be one of the cooks. Imagine my surprise when shopping for the dinner entailed stopping at Shoney's to pick up frozen spaghetti sauce (all this had been arranged by one of the profs.) The sauce came frozen in wax 'milk cartons' for lack of a better description and each one held (IIRC) a quart of sauce.

This doesn't bode well for your finding the recipe from an employee (or a cook). But that's the way at least one member of the corporate entity created its spaghetti sauce.

Aug 23, 2015
shallots in Kentucky & Tennessee

British Bake Off starts in early September, 2015 on PBS

I missed the start of the previous cycle and only found it several episodes it. It immediately became my must see TV show for the week. I love the way the British do this reality show...very little drama, lots of good folks working together, interesting food, pretty gardens as filler, and just a pleasant way to begin the week.

In my viewing area, the show starts September 6, which is a Sunday night. This is the heads up that I wish someone had given me for the previous series.

now.....bake......

Jul 24, 2015
shallots in Food Media & News

Where To Watch The Great British Bake Off?

BBC has announced the 2015 season, so maybe the US's PBS will schedule it (And this time advertise it big time!)

Jul 22, 2015
shallots in Food Media & News

Lunch between Nashville and Lebanon off of 40E

We stop at the Sunset Restaurant in Lebanon and enjoy it. They are set up for calling in and getting a meal packed to go, as well.

They are a classic meat and three (and I really like my meat choice there to be fried chicken.)

May 05, 2015
shallots in Kentucky & Tennessee

Knoxville catering?

Soccertaco is our everyday go-to restaurant and they offer a lot of options for picky eaters.

A lot of low key meetings we've gone to are catered by Buddy's BBQ. Again, a lot of choice, but not as many 'vegetables'.

If your venue is a church, many local churchs can do the catering in house....worth asking.

Budget friendly is understood in these parts. Welcome.

Apr 23, 2015
shallots in Kentucky & Tennessee

Bon Appetite says Sriracha's "Totally Over." Agree?

Here's an example from Knoxville TN noontime TV that illustrates how something good can go astray:

Local chef brags about his company doing an international month and he's cooking to match that month. Then he starts rhapsodizing about cooking Mexican food with Sirarcha Sauce.

And us with Mercados on at least twenty street corners.

Why do most food blog recipes suck?

And possibly the only accurate thing.....

Mar 09, 2015
shallots in Food Media & News

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

I envied the size of the windows on those oven doors.

Similarly, was their proofing drawer heated?

And Sunday evenings seem empty now that they're gone.

Mar 08, 2015
shallots in Food Media & News

Are you a fan of culvers??

We've sought out and liked the Culvers in Kentucky, southern Indiana and Tennessee. We like their burgers a lot. I could drink their own brand of Root Beer every day, every meal.

Mar 03, 2015
shallots in Chains
1

Using pork instead of beef in stir fry -- tips?

Why not start with Pork Tenderloin? It's not that expensive and you'll be sure to cut across the grain because it's that tender. Pork chops are not always cut across the grain and if they are too thick, you'll remember the dish as chewy. If you're going to use pork chops, even thin cut ones, definitely marinate first.

Mar 01, 2015
shallots in Home Cooking

Irish Soda Bread recipe that isn't too dry?

When I make Irish Soda Bread regardless of the recipe I use, I adjust how wet it is based on whether I use whole buttermilk, whole milk or (rarely) 2%milk. The denser the milk, the more liquid I have to add....and the better the bread comes out.
I think it really needs a wet dough. One time when I followed a recipe obsessively it was so dry it wouldn't take a pair of slashes across the top so I returned it to the bowl and added more milk until I got a good sloppy dough.

Feb 26, 2015
shallots in Home Cooking
1

Adding sugar AFTER eggs/butter = dense cookies??

You might enjoy Shirley Corriher's two books about baking and cooking (Cookwise and Bakewise). I've learned a lot that's improved my baking (and now my husband is starting to pay attention to the specifics in cookie recipes because that's his thing most of the time.)
The discussion there of chocolate chip cookies and flour selection are worth a read.

Feb 26, 2015
shallots in Home Cooking

Tyranny of the chicken finger: How we created a generation of unsophisticated, picky eaters — and why the cycle must stop

What bothered me in the article, well, the first thing was her dismissal of the chicken tenderloin as something to be thrown away. Decades ago, one of my favorite recipes from the New York Times Sunday magazine used the tenderloins and chicken wings (the wings to make the stock). It went into detail about how cooks would accumulate the tenderloins and use them for the most special dishes. And I did. And, perhaps foolishly, I thought other people did too.

Feb 15, 2015
shallots in Food Media & News

Feast, a new Disney film

Thanks for the heads up. Short films are too easy to overlook.

Feb 15, 2015
shallots in Food Media & News

PBS Heats Up Sundays With THE GREAT BRITISH BAKING SHOW {THREAD CONTAINS SPOILERS]

The Princess Torte recipes elsewhere on the web do rely on some semi-prefab ingredients, but I'd guess out here in the boondocks, the only way I'll ever see, much less taste, a princess torte is to make it myself.

Which leads to my totally unfettered admiration for this show and for these cooks, any one of which I would like to know as a person. I do so love this show and I really hope that the BBC will produce a DVD with some recipes.

I am, however, hesitant now to call myself an amateur baker. I need something more simplified because their baking makes me envious and awestruck.

Zaxby (Heart Of Dallas Bowl)

Zaxby's is growing in the southeast. Good food, self serve, easy in and easy out.
Generally they offer fried chicken strips, salads, and for us are an easy decision if we're in a hurry and don't want to go adventurous, just to know what we'll get and that it will be fast and good.

My experiences with them are South Carolina, Alabama, and Tennessee based.

Jan 04, 2015
shallots in Chains

Decades old blender finally shattered

And it didn't have anything in it, I just dropped it. (Grin, my story and I'm sticking with it.)

Anyway, what's good in blenders this decade that can handle grinding nuts and basic blending? I have a great Cuisinart and a very good immersion blender. This is to fill the gap left by a blender that started life making frozen daquiris for a college kid.

Jan 04, 2015
shallots in Cookware

Read the whole menu then decide or stop when you see something you want?

I think Valerie and I have similar spouses.

(And a little guidance let's me avoid watching DH fork through a dish picking out mushroom bits and certain green things.)

Oct 10, 2014
shallots in Not About Food
1

thoughts on bread knives

Watch estate sales.

I have my Grandmother's and it was looking old in the 1950's. When I look at the teeth on it, it's obvious the teeth were cut by hand.

And it still cuts like a dream with no signs of wear.

Aug 25, 2014
shallots in Cookware

I had no idea immersion blenders were so dangerous!

I use an immersion blender because I'm lazy.

I realized my very aged regular blender was getting on in decades and that the plastic has (at best) a limited lifespan. Further, I got tired of washing six parts disassembled, for small jobs that were too minor for my Cuisinart.

I looked at replacement blenders that all looked like illegitimate offspring of R2D2.

I read about immersion blenders here on Chow.

I bought.

I've never looked back.

Aug 17, 2014
shallots in Food Media & News

Popeyes buys recipes from founder Al Copeland's family for $43 million

Many things entered into the complex. Al Copeland died after having (I think it was) five wives and quite a few children. He started with biscuits and chicken. And expanded. And that was Popeyes.

Then the corp bought Church's fried chicken with a bridging loan from a major investment co. Then they called the bridging loan because the bond offering market changed. That put the corp into bankruptcy.

The restaurant chain called Copelands was an early loss. Somehow he held onto the spice formulas.

If you can search the Times Picayune, I'd expect even more details there.

Aug 01, 2014
shallots in Chains

Here's What Every Trendy Restaurant Menu Looks Like

Beverages

Water from a tap $5
Water from a gold tap $7
Water from a plastic jar with a name on it $9
Water from a glass from a furrin country $12

Ice available if pre-ordered

Glassware

Glass to hold water $5
Crystal glass to hold water $10
Glass spit shined by a famous chef $12

Gordon Ramsay AT&T commercial 7/20/14

It would have had a smidge of credibility if he'd asked how loud his voice would be to the person he called.

Jul 26, 2014
shallots in Food Media & News

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.

Jul 23, 2014
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