Shamanjoe

This is interesting. Until very recently I haven't been a fan of mushrooms at all. The first time I cooked them myself was only a few months ago. When I did though, I got a few different varieties from Whole Foods and washed them up. They sautéed just fine, and I didn't notice any appreciable difference between mine and restaurant mushrooms. When I get some again, I'll post the washing details and weights.

I've stumbled into supplemental shopping mode too, buying a little bit of this or a little bit of that in order to use up what's left in the house already. The only splurge this week was a package of frozen sausage patties. But hey, I NEED those to use up the milk, flour and buttermilk biscuit mix, right? Seriously though, I have huge quantities of pasta and canned soups, so it's usually vegetables to make an addition to the pasta, or a package of ground beef so I can use up those hamburger buns in the freezer. I've been spending a lot less too.

Thanks Heidi, I'll have to go check it out. dlc, glad we could help! We look forward to hearing what you had..

Jaz, that's a good question. I think for most of us, "chain restaurant" became a dirty phrase when said restaurant stopped taking pride in the food and started thinking about locations, economies of scale in the supply chain, etc. I agree that a chain can be great, as long as each location takes the same pride in their food, customer service, whatever made the original famous as the original location did. Multiple locations may define a chain in the dictionary definition, but that's not the criteria we're thinking about when we label someplace a "chain restaurant.." Let's use McDonald's as an example simply because they are so omnipresent. There are certain McDonald's that I wouldn't label a "chain restaurant" because they take pride in their food, their commitment to the history of the brand. My local McDonald's is a good example of this. It was owned by the same couple for over 50 years, and it was always far superior to any other McDonald's I went to. They refused to sell the franchise back to the corporate office, and eventually lost control of it. Now I won't eat there, because it's like every other McDonald's around. If a restaurant can successfully expand and keep the same qualities that made the original special, then our derogatory label of "chain restaurant" doesn't apply. Does that make sense? I hate arguing semantics.

::Seals Lips:: I'll never tell Maggie..

The season is supposed to be late autumn into winter. I don't suppose they'll turn up in either of our local farmer's markets right now, will they?

Don't get me started on drinks either. I had a Tom Collins at T.G.I. Friday's (not because I like it, but because it's the only place open when we get off work at midnight that's close and not a seedy bar) that tasted like Sprite with a splash of gin. ::shudders::

Sure. I'd say the local chains are inevitably better than when they get larger. A few people have mentioned Chipotle, and for some reason, that place just bugs me. Their food is decent, but way over-priced and over-hyped. For my money, there's a small place a few blocks from my local Chipotle that has bigger burritos, cheaper and better, and they don't charge you for a bag of stale tortilla chips that have a weird salt/lime taste. My favourite chain has to be the line of Clearman's Steakhouses.. I'm not sure how many of them there are across the country (though my supervisor said she used to eat at one in Houston, TX) but the supposedly "original" Clearman's is right here in Pico Rivera, CA. It's called Steak and Stein, and it emphasizes everything right about a chain restaurant. They are moderately priced for a steakhouse of that quality, they have impeccable service, a typical steak comes with salad, cheese bread, a huge Oregon-grown baked potato, and the best onion rings I've ever had.

How's the calamari steak? I always tend to overcook it, maybe that's why I don't like it very much..

I'd like to talk about chain restaurants. We love them, we hate them. What I'm tired of are people that react to the suggestion of a chain restaurant as if you had just suggested eating their favourite pet. Sure there are lots of great little mom and pop places out there, and I'm sure we'd like to support them as much as possible, but what's so wrong with going to a chain once in a while? Some are horrible, no doubt, but there are dozens that are perfectly acceptable, and even some with excellent food. What are your thoughts on this? Will you go to a chain restaurant? Do you go but not tell anyone? Avoid them like the plague? And if you go, which ones do you like, and why? There has to be at least one chain with redeeming qualities. Let's hear about them.

I'm hurt that you'd even think I would recommend Macaroni Grill That's barely edible, let alone Italian.. The place I was referring to is called the Lido Di Italian Ristorante (http://www.lidodimanhattan.com/). And they only asked for something tasty, we're not talking about authentic little places that serve "true California cuisine" or whatever you want to call it. There's not much of that close to the airport anyway.

Whenever I get a pizza (usually as part of a deal to get a bunch of their cheese bread) I can rarely find the sauce on it at all, so i'm not sure how the change will improve things. As for the other stuff, they've come out with so many crazy pizza options of late that ordering anything from there is a chore, especially considering that half the time they muck up the order and send me the wrong sauce/toppings/cheese/etc.

There's an In N Out right next to the airport on Sepulveda. I always crave that as soon as I get back from someplace far. A little more upscale, there's a Houston's on Rosecrans (go south on Sepulveda and then east on Rosecrans). They don't require a dinner jacket, but they'll make you remove your baseball cap. Down the direction of Houston's, there's also a P.F. Chang's, a McCormick seafood place, a little Italian place (who's name escapes me at the moment, but it's right next door to Houston's, literally, they share a wall). And if you're willing to travel a little farther, there's a King's Hawaiian bakery/restaurant on 190th (I believe that's the street). That's a few of the major ones in the area. There's also a wealth of little places up and down Sepulveda, including Thai, a hotel bar/eatery, the prepared foods section of a Whole Foods, and a great steakhouse right next to the Whole Foods called Salt Creek Grille.

In 2010, I will eat truffles! I've always wanted to try them, but lack of availability (or anyone to share them with) has always kept me from taking the plunge. I will make more of my food at home. I have a horrible habit of being lazy and running out to get takeout at the last minute. This needs to stop. My wallet will thank me. I will find a decent recipe for gingersnaps. All of the ones I've tried have been good, but none of them have had that sharp bite, that delicious crunchy texture I've always imagined the perfect gingersnap having. I will learn to bake bread. Every time I try, I get discouraged thinking that I will not have enough time, I'll make a mess, my yeast is too old, etc, etc. It's amazing how you can find so many excuses not to do something you really want to try. I will teach more of my friends the fine art of the cocktail. I'm tired of hearing how they had this great Tom Collins at T.G.I. Friday's made with Sprite I will read all of the cookbooks I already have, plus the ones I know I am going to buy.

Chris, Do vermouth and bitters go bad? I can see the vermouth, since it's a fortified wine, but what about the bitters? I thought they basically lasted forever..

I bought a homebrew kit when Samuel Adams was having its Home Brew competition. They featured a kit from www.beer-wine.com that came with everything I needed, as well as a copy of "The Complete Joy of Homebrewing" by Charlie Papazian. I don't remember exactly how much it was, but it was a little north of your price range. An excellent idea though.

What I mostly want are fruits straight from the tree. I was lucky enough to take a dragonfruit freshly and eat it in the field, but other stuff, like Rambutan, Lansones, I'll have to wait for..

I have to agree with the root vegetables. Potatoes and sweet potatoes have stolen all the limelight. It's time they move over and give parsnips, rutabagas, beets, celeriac, turnips, etc. room to shine! edited to add: I'm with Darienne, I'm still not sure about Okra

Thanks andiesenji! I'll definitely be trying them out soon.

I could sure go for a Tom Collins right about now. I think that'll be the drink I make when I get home later.

I haven't had much success using egg whites in drinks at all, but then I haven't used the powdered ones yet. I always wanted to try the powder though. How would I go about using it though? Can I just add it straight into a drink that's going to be shaken 'till the cows come home, like a Ramos Gin Fizz? Or do I need to mix them with some liquid and shake, then add the rest?

If i'm roasting cut potatoes, then my method is very similar to what you described Chris. However, when I'm in the mood, I like to take some smaller potatoes, anything from a fingerling to a small red/white and put them whole on a sheet pan that has at least half an inch of coarse salt in the bottom. Put them on the salt while still a little damp from the washing and a lovely little crust of salt sticks to the bottom. Roast medium-high heat until they're tender, and the salt prevents the bottoms from burning. Serve them on a plate, with maybe a spritz of butter and some chopped herbs. Yumm.

It's not quite $50 Maggie, but the new Eat Los Angeles 2010 is pretty good, especially if he likes to eat out here. Maybe a stocking stuffer?

I've been clearing out the pantry with a one-track mind lately. I've been having my instant Pancit Canton (think Filipino Top Ramen) as a snack every night. Now that the section is empty, I have to fight the urge to go buy another case, and instead work on the cans of soup, chili, etc..

I just realised that I have Kombu, which is used to make dashi.. So, yeah.