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Aluminum exposed on the rims of tri-ply cookware

Sat, 04 Feb 2012 22:08:22 GMT

This is so true. As you scratch the pan, it can get lighter and lighter. I estimate that the cookware will get only half of its weight after a few million years or so. So when the dolphins evolved to take over the homo sapiens, the new dolphins will no longer able to use our cookware.

Panciuto, Hillsborough

Sat, 04 Feb 2012 22:27:47 GMT

It's the truth. And when we went, we had an 8pm reservation and it was like we had walked in 5 minutes before they closed. We got rushed through our meal so fast we never even had the chance to order wine. It was a pretty disappointing anniversary dinner, we haven't been back.

Best chinese resturants in Edmonton

Sat, 04 Feb 2012 22:18:03 GMT

Update: Mirama is boarded up. literally

Long Beach with kids?

Sat, 04 Feb 2012 22:24:27 GMT

I can't think of any place on the peninsula that is NOT kid friendly. Have a great time.

ISO chopped/diced tomatoes NOT in cans

Sat, 04 Feb 2012 22:22:44 GMT

Thx for the reoprt and continued legwork Flexitartian! Awesome. Please keep it up and provide reports. We are interested and invested.

Not my Mama's Meals.... Bobby Deen's answer to his mom Paula's foodways.

Sat, 04 Feb 2012 22:22:50 GMT

good for her. i may not like her style or taste (i've never been a fan), but i respect her for what she's accomplished.

All I want is a good cup of coffee at home.

Sat, 04 Feb 2012 22:16:47 GMT

that is my feeling for the multitude of coffee places in my area. All that milk and sugar will hide the fact that they are drinking crappy coffee but the masses love it. what's a coffeegeek to do?

Chapel Hill finally approves food trucks

Sat, 04 Feb 2012 22:18:00 GMT

it seems as though chapel hill still wants to make it challenging for food trucks to come to their town. http://www.newsobserver.com/2012/02/04/1829009/fees-may-stall-food-trucks.html "Vendors will have to pay a $600 annual fee, get a $118 zoning permit and a $50 privilege license. The property owner that hosts the truck will have to get a $118 permit." "Raleigh charges the trucks $150 to sell their food and a $76 permit for property owners. Durham requires a $50 zoning permit and a $25 privilege license for vendors, and no permit for property owners. Carrboro charges $25 for a privilege license, $60 for a zoning permit for vendors and no permit for property owners."

White or Red, Which Would You Jettison ?

Sat, 04 Feb 2012 22:28:22 GMT

As cheese has been brought up, l might make this hypothetical discussion real. l drink a lot of very varied chenin blancs from the Loire and an equal amount of pinot gris and riesling from Alsace. Many of them along with a few Raveneau and Meursault with your eyes closed are 'red' in intensity and depth. Do not have to give up anything and would be hard put to part with my big stash of Amarone, Recioto, and Port anyway.

East Coast Subs - Where to Find or How to Recreate

Sat, 04 Feb 2012 22:19:27 GMT

Boy do l disagree with either Boar's Head or D + W for the meat.. Sure they are used in some places but the dry cured meats is what l look for. The Boar's Head adds so much fat and salt and volume there is little room for the vegetables. With just a bit of dry cured capocola, soppresata, and others plus aged provolone, plenty of room for the vegetables.

Does the amount you spend eating out surprise you?

Sat, 04 Feb 2012 22:20:48 GMT

The amount spent on dinners out doesn't surprise me as we are fairly deliberate about those meals. What is unnerving to me is how much I spend on things like coffee (I live in the land of Starbucks and am a sucker for frappucinos, what can I say??), convenience stops for snacks, lunch, etc. My home is less than a mile away from my office and has a well-stocked frig and pantry, yet I will make stops for yogurt, soda, cheese, etc. rather than going home. Ridiculous.

Casual for rehearsal dinner in menerbes vicinity

Sat, 04 Feb 2012 22:26:01 GMT

There are two ferme-auberges much nearer you. They are not so beautiful as Le Castelas, but they are great rustic fun and the food is likewise farm-fresh. In Châteauneuf de Gardagne is Le Mas des Vertes Rives. You eat quite well there, and the setting has its charm. Nearer you in Menerbes is the Ferme-auberge Au Bon Grès. I have not eaten there but have bought their farm products. They specialize in snails, poultry and figs. Again, they are not real restaurants and serve meals in a farm-casual setting. Must reserve.

OMG, Magic Fountain,North Fork

Sat, 04 Feb 2012 22:28:12 GMT

Coll, from what I understand Magic Fountain is doing well, but the owner is simply looking to move. He is, apparently willing to wait a year or two to sell to find the right successor who'll keep up the quality.

Private room for 15 people on a Saturday night that doesn't require a set menu

Sat, 04 Feb 2012 22:27:38 GMT

I believe they have a $2500 minimum.

Chocolate Chip Cookies

Sat, 04 Feb 2012 22:14:23 GMT

YMMV but they are warm because they are always fresh due to high turn over. But the you are paying for similar quality ingredients at 1/6th the price. Personally I refuse to pay 5$ for 3 cookies, because let's be honest I am not going to eat 1 cookie. If I'm not getting diddy riese I am going to make them at home with good butter, organic sugar good chips or chocolate chunks.

Turkey broth left out overnite

Sat, 04 Feb 2012 22:18:08 GMT

I think you're fine. If you weren't going to boil it, then I may be cautious but you are...

jambalaya in greenbay

Sat, 04 Feb 2012 22:25:37 GMT

Episode TFBEA-106FL Wisconsin Sausage,this is the title of the show but can't find the recipe anywhere

Courthouse Seafood?

Sat, 04 Feb 2012 22:11:27 GMT

Love Courthouse Seafood. Lived down the street from it for almost five years, and I try to go there whenever I get the chance, which isn't very often. Their fish and chips are a great bargain, with such huge portions of lightly fried, fresh, delicious, flaky fish that I find that I cannot eat the more potato-ey french fries after. They also serve haddock and chips. I am not quite sure which fish they typically serve for fish and chips though. As someone else already said, the place is very casual. However, it's been a neighborhood establishment for so long and so many locals come by to have their dinner on Friday night. They do close early on other nights, similar to the fish market two doors down. I do love the fish market too, and go there even more than New Deal as they have a wider selection of seafood, including sushi grade salmon and tuna. In the summer, the fish market offers soft shell crabs [which means the restaurant serves yummy soft shell crab rolls], and occasionally, they will also offer a whole crate of uni [sea urchin] already deshelled. I highly recommend that you do check out Courthouse Seafood, but more as a casual night out rather than bringing visitors. Neptune is better suited for bringing visitors as you cannot go wrong there, but it will cost you. If you are looking for other restaurants in the Cambridge area to bring visitors, try Hungry Mother or Craigie on Main!

Monterey farms artichoke hearts- FTW!!!

Sat, 04 Feb 2012 22:12:31 GMT

James and/or Ginger Do either of you know what the shipping cost is? I know it might depend on distance, but I couldn't find out anything on the Monterey Farms site. I went to the Whole Foods site, which is supposed to be a local retailer, but I couldn't find that even a California store (San Jose) carries this product. DopplerDeb I have a Wegmans, but I'm not finding this product listed on the store inventory. What state are you in? Did customer service say it was okay to freeze the packs? Thanks, all, for any info you can share!

Need the ambience says "Wow! We're not in Kansas anymore!"

Sat, 04 Feb 2012 22:22:51 GMT

Go to Chinatown, nothing like that in Kansas

GE Cafe Gas Range - a review!

Sat, 04 Feb 2012 22:08:02 GMT

I DO find the sound of the kitchen timer to be very annoying.....it beeps again after a very short couple of seconds....

Bellingham: Boomer's Drive In

Sat, 04 Feb 2012 22:04:22 GMT

You can edit your posts within a two-hour window of when the post was made.

corn and black bean salad

Sat, 04 Feb 2012 22:21:13 GMT

I also make it similarly, but I add a bunch of chopped fresh Italian parsley, and I use a generous quantity of good olive oil in addition to the lemon or lime juice.

Palm Springs--Trip Report February 6-13 (part 3)

Sat, 04 Feb 2012 22:24:18 GMT

Marisol does great authentic and relatively inexpensive Mexican food. They do a great chille rellenos and their Camaron diabla is nice and spicy.

St John Bread and Wine...lunch or dinner?

Sat, 04 Feb 2012 22:15:45 GMT

there's no specific difference between them

Butcher Block Rec

Sat, 04 Feb 2012 22:17:50 GMT

We're going to Butcher Block tonight. It sounds like there are great things on this menu. Who's been there recently? Any new thoughts? Thanks!!!

Openings in 2012

Sat, 04 Feb 2012 22:09:17 GMT

im pretty sure its the same place moving across the street. thats what it says on the door

Triad Hangout?

Sat, 04 Feb 2012 22:25:05 GMT

I know Rao's is wear you spot the wiseguys, but where do Manhattan's triads like to convene?

Philadelphia's 4 Bell Restaurants

Sat, 04 Feb 2012 22:27:33 GMT

I agree with him. NYC just towers over every other city in the country for fine dining though, so it's difficult to compare with Philly. If Zahav were in NYC it would probably be a 2-star restaurant. I haven't been to Bibou so I can't comment on their food, but considering they're a BYO French Bistro type of place, I suspect they'd also get 2 stars in NYC. Maybe 3 if the food's really great.

Highway 61: I feel so ripped and dissed

Sat, 04 Feb 2012 22:26:16 GMT

Until others come forward with similar reports very few people here will likely pay any attention to your comments. There is zero goodwill for this place and people are smartly sceptical.

Dining Changes in Amherst, MA

Sat, 04 Feb 2012 22:11:56 GMT

Last summer, I originally inquired about local places that were going to be opening in Amherst. It took awhile, but we now have the White Hut, High Horse, Lumberyard, new Chez Albert, Johnny's Tavern, and the new Boltwood Restaurant at the renovated Lord Jeff. My husband and I tried three of them. Herewith: --White Hut: It is what it is, i.e. several notches above fast food. So yay. My husband and I get in the mood for that once in a while. The menu is minimal--made-to-order "thin" burgers, fries, hot dogs with good onions on the burgers and other condiments. Better than McDonald's. My husband and I tried a take-out night. I can see myself bringing the burgers and a drink to the Amherst town green in the summertime before an Amherst Cinema movie if we don't have time for a sitdown meal. Wish they had milkshakes. Wish a lot of things but especially that the White Hut would go up to the seasonal Sugarloaf Softee/Freezie, whatever the heck it's called up in Sunderland on 116, take milk shake lessons, and offer milk shakes with the burger and fries. So far, I think it's just sodas and water. But it's fine for what it is. Service was friendly. It's bright and clean, but we didn't eat "en place." I'm judging it by some of the local, seasonal stands in the Pioneer Valley that make me nostalgic and do offer milkshakes. Still, it's in town and really quite okay. --Lumberyard. We gave it a shot right before Christmas right after it opened when it was working out the kinks. At that time, the service was a little uneven, but it's probably smoother by now. We were seated right away but had to wait way, way too long for drink menus. They do have an excellent wine list by the glass, half bottle, bottle, and a creative cocktail menu. But come on, hand over the drink menu. Then we had to wait a long time for the server to take the drink order. Hope they worked on that since. Like another Chowhound poster, my husband's burger was not rare, as ordered, not even medium rare. They need to pay attention to that since they have some competition with High Horse and Johnny's Tavern with the gourmet burgers. The fries were incredible, though, as was their amazing bread (had to ask for that, too, but darned good.) I had some kind of lamb with a great sauce and presentation. I can't remember now what it was exactly, but I do recall thinking: "This is incredible. If only it were hot!" It did come rare, as ordered, but THE DISH WAS BARELY WARM!!! I didn't send it back because I was too hungry. I don't recall if we had dessert. We'll definitely go back because they were in a shakedown period and probably have worked out the problems with service and food. I can tell they have the chops, literally, to offer a creative, fresh menu. Attention to details will make this a terrific place where we might become weekday regulars and bring out-of-town friends. The setting is much more sophisticated and modern than anything else in town--liked it a lot despite the aforementioned problems. But If they don't get the service right or don't bring food as ordered and at the temps it should be, then we won't become regulars. High Horse. Thank you, thank you High Horse owners for bring some great brews into town à la Moan and Dove along with a superior burger with Grafton Cheddar (not a mega monster burger but "just-the-right-size-burger that we like," which came hot and rare, as ordered) The wonderfully crispy, crispy French fries came in a metal cone--love that sort of Brussels/pub kind of thing. The garlic mayo was fantastic. The service was friendly and efficient. We went there early on a Tuesday night before a movie at Amherst Cinema. The downstairs pub/bistro is light years nicer than the old Amherst Brewery even though the layout is somewhat the same. I can't comment yet on the rest of the menu, but let's call it an somewhat upscale artisanal beer pub, just what we'd hoped it would be. Someone on Yelp complained there aren't enough beer choices. We found a long-enough list for any menu pairing imaginable. I do see us eating here regularly, probably during the week, which is when we hit Amherst Cinema. I can also see it as a great place for alums and parents of students taking their kids out when they come for college visits. It's much more grown-up--at least the downstairs was the night we were there--than the Amherst Brewery was. Our only concern is that when it gets busy that it'll be very noisy since it has all smooth surfaces. But we were early birds because we were going to the movies. I'm happy about this place because we've been kind of starving in Amherst--great food supply with all the farms, dairy, etc, but so-so restaurants catering primarily to college students, which we haven't been for decades. Lumberyard and now High Horse used very fresh, good ingredients. We'll give Johnny's Tavern at shot soon. I peeked in and liked the decor. Hope the food is good as well. We also might try some small plates and wine at the new Chez Albert. We're just happy to have more choices. And we're only months away from the Sugarloaf Frostie reopening in May--something to look forward to. So that's my take on "dining changes in Amherst."

Yonkers area rehearsal dinner, 70 - 80 people

Sat, 04 Feb 2012 22:20:55 GMT

Looking for a place for a rehearsal dinner in or around Yonkers in August. I am from out of state, but have contacted X2O, Dohphin, Harvest on Hudson, and Half Moon. These cost about $120 - $140 per person, but would like to try to find something closer to $100, any ideas? What do you think about these locations? Thanks!

Reflections on a week of Paris dining, January 2012 (long!)

Sat, 04 Feb 2012 22:13:17 GMT

Thanks for such detailed reviews, beautifully done. Dans Les Landes is still on my list and this review took it closer to the top. Great job.

Chicago & Milwaukee?

Sat, 04 Feb 2012 22:31:17 GMT

That's kind of a difficult request. Are you looking for two places? There is no place that is within a mile of both Chicago and Milwaukee?

Where should we have ethnic food in Queens tonight? (baby and gluten-free friendly)

Sat, 04 Feb 2012 22:11:41 GMT

What about Fu Run in Flushing

Super-Frugal Meals -- around $1 per serving -- Beyond Rice and Beans

Sat, 04 Feb 2012 22:21:08 GMT

CHICKEN AND DUMPLING NOODLES Should feed 5, double for 10. 2 1/2 quarts water, with other ingredientsw and enough chicken leg 1/4s to make a well flavored stock. After stock is made remove chicken and debone. MOM’S DUMPLING NOODLES [thick noodles] DUMPLINGS: (if you want to freeze some to have on hand, don't double recipe more than once, just make double recipes.) 1 egg, beaten 2 cups all purpose flour and enough cool chicken stock for a stiff dough, start with one tablespoon of stock. Put beaten egg into center of flour and pour broth into egg and stir into flour until you have a stiff dough. Pinch off dough the size of a biscuit, sprinkle flour on wax paper and place the piece of dough on wax paper. Roll out very thin and cut into strips, then cut strips into desired lenght. Or cut into 1 inch squares Let dumpling sit at room temperature for 3 or 4 hours until they dry. [You can also use them freshly made if in a hurry] You may want to add some sauteed chopped onion, celery, carrot, garlic etc. to the broth before adding dumplings. To use dumplings drop a few pieces at the time into boiling broth/stock, keep broth at a boil so dumpling/noodles don’t overwhelm the broth as they will stop the broth from boiling if not at a rolling boil. Add pieces of cooked meat of your choice after adding the dumplings. Cook covered at a simmer for 30 minutes or so until noodles are to your liking. After one meal of this it will be on your must have list.

Washington, D.C. restaurants with kids?

Sat, 04 Feb 2012 22:26:42 GMT

Staying on Capitol Hill. Vietnamese would be good, or anything easy and Cheesecake Factory-like. Pizza...burgers. Thanks in advance for suggestions!

"Primitive Cooks"?

Sat, 04 Feb 2012 22:24:12 GMT

I think it makes sense if you take "primitive" to mean "unschooled", so the users are more likely to be people who cook without the benefit of formal culinary education. Actually reading the threads in this forum, I think the term "primitive" is accurate on several levels because there are people asking some fairly basic questions. Most users who cook could be described as primitive cooks who gain knowledge from culinary bodhisattvas deigning to converse with lesser beings. Of course, there is also some conversation that starts out at a high level, but I don't think it is the dominant tone of culinary discourse here.

Wedding in NYC for 60-80 people - looking for a restaurant - suggestions???

Sat, 04 Feb 2012 22:19:24 GMT

in true chowhound fashion, we wanted to focus on serving and eating really good food. like most new yorkers, we often live far outside of our means, which made wedding planning a challenge. we wanted to do things in "our style", but without breaking the bank. using Del Posto's candelabras and house music, we were able to dedicate the majority of our budget how we had hoped, towards the meal. our flower cost was just $500 and we didn't spend a dime on music. there's little reason to carry on about the food. it was fantastic and everybody commented saying as much. when the first course is a choice between lobster and a black truffle salad, you know you're in for a great meal. the full menu is pasted below, not listing the silent vegetarian options. for me, the passed assaggio were the most memorable. what is worth carrying on about was the service. from the start, the event planner seemed to understand our needs and worked with us to keep the event within our budget without sacrificing anything of real value. the waitstaff during the event made sure that no one went without a thing, and made it a point to cater to some very difficult guests. after the dinner, my grandmother thanked my wife and i for arranging a dedicated server for her, alone. we hadn't arranged anything. we ended the night with a cake from Momofuku Milk Bar, pictured here: http://i.imgur.com/BkanX.jpg ANTIPASTO Lobster Fra Diavola, Garlic Bread Panna Cotta & Seaweeds Friulano, Bastianich 2009 Friuli PRIMO Pumpkin Cappellacci with Brown Butter & Sage Morrelino di Scansano “I Perazzi,” La Mozza 2009 Toscana SECONDI Braised Black Bass & Seppia, Broccoli in Potacchio & Rosemary Powder Or NY Chicken alla Scarpariello, Porcini Trifolati & Sorana Beans Morrelino di Scansano “I Perazzi,” La Mozza 2009 Toscana DOLCI Barra di Gianduja Chocolate Hazelnut Mousse Bar with Spicy Hazelnuts & Citrus Syrup Alternated With Tartufo al Caffe Dark Chocolate, Sant’Eustachio Coffee & Cinnamon Croutons BISCOTTI ASSORTITI Your dessert will be accompanied by a selection of cookies and drip coffee

before you buy any bottled drink you might want to know this about the ingredients it may contain.

Sat, 04 Feb 2012 22:25:12 GMT

Spent a year in Central America recently, mianly Guatemala. Soft drinks are made with sugar. HFCS tastes awful. When I returned i could no longer drink soda with HFCS. Neither could my stepkids who had their first taste of it. When you know of nothing but chemically altered products, it seems unimportant. If you have chance to try these products without the unnecessary crap, the bottom line is they aren't in there for taste.

Trip to Bermuda, staying at Rosewood Tucker's Point

Sat, 04 Feb 2012 22:23:41 GMT

first of all - great choice of hotel to stay at. newest (and nicest) property on the island and you will feel like royalty there. i highly recommend the main restaurant at the resort called the point. their menu is extensive enough that you can eat there several nights during your stay and try something different each time (the sea bass is phenomenal). another great restaurant not too far away is the four ways inn.

Promising addition to Edmonton's West End: VIVO

Sat, 04 Feb 2012 22:14:15 GMT

We have been meaning to try Cibo and Corso 32 as well. We spent a week in Florence last October and both restaurants look like the best local options in terms of similar regional italian fare. Now that fork fest is over these might be our next two dinner outings My wife was at Corso 32 for dinner after it first opened and found the music too loud, and they refused to turn it down ( "The chef likes it that way" was the response) .It must be his pub pedigree. But I have prepared and enjoyed some of his recipes posted on their website, without music. Have you tried Marcella Hassan's recipe for bolognese? It is a staple chez nous,together with her veal ossobuco.

San Diego Vacation - Where To Eat?

Sat, 04 Feb 2012 22:30:41 GMT

Here Josh, check out this link for Memphis in May -http://www.memphisinmay.org/worldchampionshipbbqcontest

Del Monte Sweet Pickle Relish

Sat, 04 Feb 2012 22:10:50 GMT

I moved to the Phoenix area from SoCal about 3 years ago, In Socal I always bought the Del Monte brand of sweet picklie relish. I have not seen it sold in Arizona. The M.A. Gedney distribution map shows it is not distributed in Arizona, but it is available in California and Nevada. I will be in Las Vegas next month for a convention. I'm wondering if the Del Monte Sweet Pickle Relish is available in all major supermarkets in the Las Vegas area or is it hard to find?What stores have you seen it in? In AZ, I have not found a brand of Sweet Pickle Relish as good as the Del Monte.

Need help for a "SPECIAL" birthday dinner.

Sat, 04 Feb 2012 22:05:38 GMT

Well that's a good question. I think for the people going who have $$ issues, they'd want to keep it $25-$30pp ( before alcohol).

Please help me with a wiener!

Sat, 04 Feb 2012 22:06:04 GMT

No idea where you would find that in LA or even by mail order in the US. I guess cervelat/cervelas is also used to describe some types of salami, so that will make things more challenging.

Momofuku Ko - lunch or dinner ?

Sat, 04 Feb 2012 22:22:14 GMT

I have only expreienced lunch twice; what a marithon of food and if you include the wine as well, what a great way to spend an afternoon.

What's your best recipe for guacamole?

Sat, 04 Feb 2012 22:07:24 GMT

So what's the consensus on opening the avocado, only to find it partly/mostly dark: do you use it anyway or cut out the discolored parts?

Is There Any Commonplace Dish You've Never Eaten?

Sat, 04 Feb 2012 22:15:07 GMT

i'm with you on the pig (or pork in any form with brussels sprouts), but Viognier wouldn't be my grape of choice - too floral. JMHO, but i personally think the minerals and stone fruit in a classic Alsatian riesling make for a better pairing with the veg and the pork.