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mojoman

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Everything posted by mojoman

  1. I'm not asking her because I want to surprise her when she comes home from being on call today. I ask here because there are some very knowledgable and inventive cooks here. Comprende?
  2. At the risk of being criticized for being pro-industry, pro-chain here, I suspect that there's more than meets the eye in this issue. Perhaps BK conceded something else but what is being publicized is the 1 cent issue because it sounds incredible?
  3. Many thanks for the great ideas. I'll Asian-up my chicken soup and I think the honey-lemon-gingerade drink is great. Sorry about my short fuse on the dairy-mucus thing. It doesn't bother her, it doesn't bother me, there's no scientific evidence to support the conclusion, and there's no biologic plausibility to the connection. Therefore, it irks me when people purport it to be true.
  4. Having had many URI's, I think it's true. Stay away from dairy, unless you want her to be your ex-girlfriend. Some kind of warm ginger and citrus beverage with honey is always nice, like yuzu-cha with a bit of ginger thrown in (just a bit, though). Whenever my URI is at its peak, the last thing I want to do is eat, so warm, soothing liquid-y things are always best. Cold things feel like they hurt, and I find strongly flavoured things make me feel like throwing up. Jook is good, too. ← With regard to the bolded sentence above, I'm assuming you're being sarcastic, since there's no scientific evidence that the dairy-mucus theory is true. You say you think it's true. Since I don't notice any difference in my mucus production with differences in dairy consumption, I don't see any evidence that it's true. That's the problem with anecdotal evidence. I do like your idea of a honey-lemon-gingerade to be consumed either hot or cold.
  5. My beautiful, gorgeous, smart girlfriend has a bad upper respiratory infection. What would you make for your ill SO besides good chicken soup? I'm thinking (besides the best chix nood soup I can make) panna cotta with orange supremes and an orange-ginger reduction, cheese, and bread from Le Pain Quotidien. I know that people say that dairy leads to more mucus production but I don't believe it. ETA: I fixed my misspellings. "Mucous" is the adjectival form of "mucus."
  6. We ended up doing this week, not next week as originally envisioned. Chicago Chop House - dinner I had the New York; the GF the prime rib steak/roast thingy. I felt the meat was undersalted but otherwise, very nice, both cooked a perfect medium rare. The place is a bargain compared to other steakhouses since they include a salad and potato dish (neither anything to get excited about) with the cost of the entree. Our starter was a shrimp sautee. Nothing exciting. Topolobambo - lunch Good margaritas, reasonably priced ($7). I had an interesting chayote salad with a nice kick. My GF had a chocolate tamale...different...not necessarily in a good way. YMMV. I had a chicken mole...OK. She had some kind of trio...also meh. We shared a pine nut torte/blood orange ice cream for dessert. Competent but nothing special. Did not meet expectations. Chef Bayliss was there; I saw him twice. Frontera Grill - dinner We were still full from Topo from lunch. We had some kind of trio of ceviche...sunfish and apple, shrimp, and calamari. This was the best dish of all. We also had some huitlacoche taquitos. We'd never had huitlacoche before...BFD...it tasted like a mushroom. Starter #3, Frontera "chili" which was a mixture of lamb and (I think pork). Mild. Mostly lamby tasting but nothing special in the seasonings. We shared an entree of salmon with a garlic sauce. Again...nothing to get excited about. I was very disappointed. The food was all good but nothing to get excited about. We did enjoy the food and people of Chicago and the view from the Sears Tower was awesome.
  7. The responses are suggesting that my initial statement was true. The traditional Thanksgiving meal (excluding family, friends, companionship, wine whoopee, memories----FOOD ONLY) is not that great.
  8. I should have indicated that I'm talking about the food. Not the wine or companionship.
  9. I thought someone might say "You do it better then." Even though I consider myself a good amateur cook, I just don't think the potential for deliciousness is that high for the traditional TG meal. I haven't tried to make it though.
  10. Peter, While none of my family members are hardcore foodie types like me, they all love good food and they can all cook, many pretty well. That only strenthens my opinion that the traditional Thanksgiving meal is difficult to do well and is, therefore, dislike by me. When made by people who can't cook...yuck.
  11. I could happily live the rest of my life without eating the traditional Thanksgiving meal. ETA: I'm talking about the food here. Not the companionship, memories, wine, or other good times. I am happy to put up with the mediocre food of Thanksgiving for those other gifts. This is a food website. Granted, one of the problems is that some person in each family, regardless of skill or interest in cooking, is "obligated" to cook it so, therefore, it is frequently poorly cooked. The traditional protein is an oven roasted whole turkey. Well, it's tough to get those thighs done without making the breast dry. An amateur without a lot of equipment might use the popup timer, thus ensuring an overcooked bird. Amateur home made gravy is frequently floury and bland. The stuffing. Maybe it's me but there are lots of other sides that I'd rather have. Plus, in the days of MRSA (I know not really applicable but I'm being hyperbolic here), it can be dangerous to eat when done by a home cook. The sweet potatoes. Meh. The pumpkin pie. It all comes down to what you like but I'd prefer some good quality ice cream and a cookie to that which frequently closely approximates the sweet potatoes (especially if the cook did a mashed sweet potato). I think it's easier/safer for an average/disinterested home cook to make something like steaks and twice-baked potatoes or pasta or pot roast or dozens of other things other than the traditional Thanksgiving meal. Lots of potential menus are easier to make well, regardless of the cook's skill or inclination. There, I said it. Discuss.
  12. I've got $183 on a few gift cards at Macy's. Over the summer, I enjoyed (somewhat) an All Clad grill pan that I got for free because I bought a bunch of AC at WS. I'm not in love with the AC grill pain for two reasons: 1. It's too thin and 2. The ridges are not high enough. I saw a two-burner LeCruset reversible grill pan/griddle at Macy's for ~$150. The ridges look deep enough and, being LC, it must be heavy. Question for the eGullet crowd...do you think it could double as a pizza stone (for small pizzas or oblong ones)? Any other ideas? (I know that's a superbroad question...I'm well supplied with knives, pots and pans, gadgets, and electronics).
  13. I didn't see this post. I didn't ask for myself. I know that I am not a young hipster and I do not try to impersonate one. I was asked (by an oldster older than me) to recommend a place for her visiting young hipster niece. I don't know if the niece was "unhip" enough to ask for a recommendation from her fuddy-duddy aunt but I think the aunt was acting proactively.
  14. I already conveyed Charles' recommendations. The trendy hipster was in her early-mid 20's if I understood correctly. I know that the crowd is older than that here but I also consider the knowledge here unparalleled.
  15. I considered posting the menu for critique prior but figured I'd get so many good ideas that I wouldn't know what to do. Here's the menu. Poached pear with aceto balsamico traditionale Phyllo cracker with Forme D'Ambert and membrillo Roasted honey-scented mascarpone stuffed date with fleur du sel Butternut squash soup with creme fraiche, pistachios, and bacon Boneless chicken wings (seasoned with curry, deep-fried) with mango dipping sauce Pasta with pesto Pomegranate molasses/lemon shooters (non-alcoholic) Beef two-ways (braised - Daniel Bolud's recipe and pan-fried NY strip with horseradish and red chile-honey sauces), caulifower gratin, mashed potatoes Apple-pear salad with candied pecans and Manchego (thanks David Ross) Yuzu cream with huckleberry compote and phyllo crackers Espresso
  16. My GF is bringing some bagels and spreads to work tomorrow. Instead of buying the overpriced stuff at the bagel joint, I figured I'd make it. However since I have to go the the grocery store to buy the raw ingredients to make them, I realized that I could just buy the Philly products. I'm pretty sure I know what kind of response I'll get here but does anyone think that the difference in flavor is small enough that it isn't worth the effort? The spreads are not for foodies...just regular peeps. Any "recipes" for veggie, strawberry, and smoked salmon cream cheese? Thanks so much.
  17. Thanks Charles... Tips already passed to aunt of young hipster chick.
  18. One that is not my favorite is restaurantwhore. She's a blatant ripoff of Bourdain.
  19. I have been asked for a recommendation for a trendy, young, beautiful people type bar in the District. Any recommendations?
  20. I just hosted a 10-course dinner party in which I used heavy cream, half and half, creme fraiche, mascarpone, and sour cream. I now have 1/2 to 1 cup left of each (a pint of half-and-half). Any suggestions how to use these products up? I was thinking about a creamy soup? Nothing too complex please, I'm kinda burned out on cooking now. Thanks in advance.
  21. This could be extrapolated to the naming of any business but I'll limit it to restaurants to keep it on point. The question is prompted by the often lyrical and original names I see for restaurants. When a restauranteur is looking to open a new resto, what are the legal requirements regarding naming the joint? To be concrete, could someone open a restaurant called "The French Laundry" in Washington, DC? Of course that would be totally hokey but is it legal? It just seems to me that, with the large number of restaurants, it must get very dificult to come up with a unique name if that's the legal requirement. Can a restaurant name be trademarked?
  22. We'll be eating at NOLA tomorrow. The website says "business casual" that doesn't normally include jeans. That being said, if they're nice jeans, can I get away with it? I'll wear a nice shirt, etc. Thanks in advance.
  23. When I read a recipe that calls for a "stick" of butter, I immediately throw the book across the room. Excuse me, but WTF is a stick of butter*? My butter comes in pounds, thankyouverymuch. The first time I read a recipe calling for stick, I blithely put a whole pound of butter in, thinking that, while it certainly looked like a stumpy sort of stick, what else could they be referring to? You can imagine how the recipe turned out. And how pissed off I was to waste a whole pound of real butter. *yes, yes, I know I can google it. ← This comment begs the question, "Should there be any common sense involved in following a recipe?" IIRC, the Two Fat Ladies used to use the term "gas flame 7" or something like that to indicate an oven temperature. Obviously it's incumbent upon me to figure out how that translates to degrees Fahrenheit. If it's a US recipe or butter is not referred to as "sticks" where you live, you should be suspicious of such a "measurement" and investigatate.
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