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MetsFan5

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    Dinner 2018

    in Cooking

    Posted

    I split a large movie theater popcorn with my husband while seeing “A Simple Favor”. The movie was good, the popcorn was good in a sickening way. I came home and ate a cucumber to cleanse my not so sophisticated palate. 

    • Like 3
    • Haha 7

    Gardening: (2016– )

    in Food Traditions & Culture

    Posted

    13 hours ago, dcarch said:

    This just happened a minute ago.

     

    I was gardening outside, taking advantage that it was cloudy. All of a sudden, a big flash and an instantaneous gigantic blast. Based on the blast happened at the same time as the flash, I was probably not far from the thunder/lightning. I could have been deep fried with my tomatoes.

     

    When you are gardening, you are in a place where lightning strike happens most likely there.

    Warning! Google "lighting/thunder" and learn about the dangers and safety considerations. This year, 17 people have been killed already, not counting injuries.

     

    dcarch

     

     

     

      It’s been nasty in the NYC tri-state area this summer. I’ve gone nuts trying to get the dog inside— ironically she’s very casual about storms which most dogs aren’t. 

     

    Strange Pizza Toppings

    in Ready to Eat

    Posted

    I’ve never understood the flatbread craze. It just seems like a random marriage of ingredients on a subpar bread, at least in the NYC metro area. 

      Since I live in that area, ultimately I judge pizza as a plain pie. I can appreciate a well made margarita pie, but I generally just prefer a plain pie. If I’m in the mood for toppings, it’s mushrooms, black olives and Italian sausage crumbles. 

     

      And no, pizza is not meant to be dipped into any type of dressing or sauce. The best pizza to me is the simplest. 

     

     A fresh out of the pizza oven,  with goey melting cheese and the tang of a well made tomato sauce pizza is the best. And now I am craving one! 

    • Like 2

    Dinner 2018

    in Cooking

    Posted

    6 hours ago, JoNorvelleWalker said:

     

    There's a reason not to open my refrigerator.  Seriously when I get the level down I'll make more sauce.  But canning and freezing aren't practical.

     

    Canning isn’t practical for my household either. Which is why I don’t grow my own produce despite having a large yard and decent growing zone. 

    Grocery Shopping

    in Food Traditions & Culture

    Posted

    On 8/23/2018 at 1:47 AM, JoNorvelleWalker said:

     

    The site said Trenton.  Maybe they come over the line into Somerset Country?

     

      Maybe. I don’t live in Somerset Co. Drizly works with Gary’s in Madison to deliver to me as does Cambridge Wines in Morristown. 

      When I lived in Hoboken, which was about 6 years ago, I used the delivery.com app to have everything from food to liquor to laundry available. I didn’t really use it often. 

    Grocery Shopping

    in Food Traditions & Culture

    Posted · Edited by MetsFan5 (log)

    53 minutes ago, Thanks for the Crepes said:

     

    HaHa! That would probably work if my only phone were not a Princess-style hard wired land line.

     

    I'm just going to be more careful ordering tomatoes. There are some Nature Sweet Cherub grape tomatoes that come in a clamshell available through the software that I almost ordered, and those should be easy to get right. I know they are good, but not quite as good as the Cottle Farms ones I wanted.

     

     

     Gotcha. Since I use the mobile app I can see the suggestions and choose one of them or decline all together. 

      That said, you have to be on top of it. I recently ordered 3, 64oz of diet Snapple and since the plastic bottles in that size wasn’t available my shopper bought 3 12 packs of glasses. The price difference was upwards of $30. I wasn’t pleased. Especially since the mobile app allows you to call your shopper or text them. That’s partially why I was pissed about not being on top of having the original item out of stock.  I primarily use Instacart to get deliveries from Wegman’s which is a nightmare in traffic and always super packed. I do shop in person locally. 

     

      You also have the opportunity to tip more or less/- I tend to tip 15-20% depending on the weather and you can also send a tip after your delivery which I appreciate. 

     

      Do you have Uber in your area? I’d imagine it would be much cheaper and faster than any taxi service. 

     

      Also I’d look again at Drizly.com— it’s an alcohol delivery service. It may only be app based but I know they deliver in NC. 

    • Like 2

    Salty Snacks

    in Ready to Eat

    Posted

    17 hours ago, Kim Shook said:

    I've never thought that Fritos work well alone.  They need dip - bean, onion, etc.  BBQ Fritos were great - but, alas, they are no more.  Mr. Kim has haunted every grocery store in town, to no avail.  He even emailed Frito-Lay, who basically told him to get a life.  😁

     

      Have you tried the honey BBQ twists? They can be addictive. 

       Fritos in small amounts and not frequently are great. Too many of them make me ill. 

    • Like 1

    Is mandatory tipping the new normal in the US?

    in Restaurant Life

    Posted · Edited by MetsFan5 (log)

    On 8/4/2018 at 5:05 PM, Auspicious said:

    I know I'm dredging this up. I feel strongly about the issue. I'm a reasonably generous tipper. I review checks carefully. If there is an automatic tip I object and always have it taken off. Period. Dot. Then I explain to the server that their employer has cost them a tip. Mean? Maybe. Principal? Definitely. Just not okay.

     

    I've been told "this is our policy." My response is two-fold. 1. then get the policy-maker here and we'll talk. 2. You advertised one price and charged another. See you in court. Usually those two do it.

     

    The entire concept of adding 18% or any number, usually on top of the advertised price PLUS tax, is offensive.

     

    Now if you want to establish a no-tipping policy, advertise it, charge higher prices accordingly, and pay your staff accordingly then I'll be first in line. My club works that way - no tips to staff ever. There are bonuses - stopping to see the restaurant manager or house manager about special service will be noted. I'm good with that.

     

     

      Are you serious?! I sincerely doubt you are a “generous” tipper.  “See you in court”?! Over what— at most $100-200? Petty. 

     

      Any club I have gone to or been a member at automatically includes a gratuity charge. This has been the case at a slew of country clubs (including ones that host the PGA Championship), dining clubs and Yatch Clubs. I was at the Hamilton Princess Yacht Club this week and there was a mandatory 17% gratuity. 

     

      I never tip less than 20%. The server is not always the issue. People have bad days. If I can afford to dine out then I can afford to tip. 

     

      How does your refusal to accept an automatic gratuity on a check even make sense? 100% of the time I have encountered it, it was listed on the website and if not the menu of the establishment. If you didn’t read the fine print that’s your problem. Not the servers. 

     

    How entitled you must be to think you can “speak to the owner” and have them adjust their business practices to suit your needs. I’m glad people like me can make up for people like you. I sincerely hope you do not fine out frequently. 

    Anova Nano --- New

    in Kitchen Consumer

    Posted

    I spent some time on Amazon looking at this tonight.  I’ve never SV in my life. But the product looks easy to use and it’s a good price especially if you bundle the Rubbermaid plastic container with the lid for $128. That seems like a moderate investment if not a cheap one to test the water, so to speak, of SV. 

      That said— I’m confused. It seems like I can use gallon sized ziplocks but some videos I’ve seen have them clipped on the side of the vessel with a binder clip. Is that actually necessary? Is using ziplocks risky in terms of bacteria versus buying a food saver and food saver bags? 

     

    My interest in this is piqued in the same way I was interested in my slow cooker. I don’t have to deal with the heat of cooking, I can leave it alone for long periods of time and it’s kind of idiot proof. 

     

      Do you use the recipes the app provides? I lack intuition in the kitchen so I appreciate clear steps. 

     

      I’m thinking this could help me cook proteins like chicken and pork and seafood? Things I’m always worried about either under or over cooking. 

     

    Thanks in advance! 

    Golden Girls Cookbook

    in Cookbooks & References

    Posted

    56 minutes ago, Lisa Shock said:

    I know that Betty White is vegan, and has been for a long time. I saw an interview with her while the show was still in production. The 'cheesecake' they were eating on camera was a vegan facsimile. (Sorry, but I think some dishes shouldn't have traditional, old names if the recipe strays too far away from the classic ingredients. I just don't think that a cheese-free, dairy-free pie should be called cheesecake.) Anyway, I know she won't endorse anything but vegan recipes.

      I didn’t know she was a vegan. That’s going to clash with traditional Italian recipes. 

    • Like 1

    Need recommendations, Philadelphia, 1 fine dining, 1 casual

    in Pennsylvania: Dining

    Posted · Edited by MetsFan5 (log)

    We ate at The Prime Rib. The food was good and they have a 2004 Duckhorn Merlot on sale for $75. Sold. 

     

      Unfortunately the ‘gentleman’ next to me paid for his date as well as their meal and I was close enough to them to lose my appetite. 

     

      Last time we went down a year ago we ate at Scarpetta at 9pm on a Sunday. The food was excellent. The table next to us all wore sunglasses (it was dark out and the restaurant is dimly lit), cursed in ways I’ve only done in a blind rage while one of the couples feral child ran around taking down chairs, glassware and anything else within reach while the parents did nothing. 

     

      I don’t think Philly is my scene. 

      

    • Sad 1

    eG Cook-Off #79: Resurrecting and Rethinking Summer Salads, Summer Food’s Unpopular Kid

    in Cooking

    Posted

    I have never seen an aspic salad in my life. Same with any type of jello salad. Neither of my grandmothers made things like that and a result, my mother never did. The only “staple” salad in my home growing up was a caprese. 

     

      I’m not a big fan over heavy, mayo based salads. I will occasionally mix cherry tomatoes, cucumbers and a bit of onion with some sesame oil, rice wine vinegar, a bit of sugar and a bit of fish sauce. 

     

      Most of my “salads” just like cold noodle dishes are made by taste and I veer off the measurements. 

    • Like 1
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