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TheMatt

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Everything posted by TheMatt

  1. The latter, sweet clear drink sounds like sikhye, a chilled rice drink that (in my experience) is flavored by ginger. It usually has a few grains of rice and some pine nuts in it.
  2. :drool: Why did I click on the link around lunch time? My usual crackers and hummus, and maybe a protein bar don't quite stack up.
  3. Hmm. Paypal? I suppose for person-to-person, a check is still about as safe as can be.
  4. Many stores don't do checks anymore. According to this article (from 2009), checks cost more to process and the risk is the store's if it's bad: If the costs to process a check was that high then, it's probably higher by now. In fact, given these costs for checks (which means banks would rather not process them) and the costs that credit card companies charge, could this be why many businesses (like IKEA) seem to prefer debit cards above all else? Lowest cost to process to everyone involved?
  5. I picked up some chocolate covered bacon today, so I'll bring that. Might also being some baklava because I can use the picnic as an excuse to buy it!
  6. According to internets, when comparing beef and venison, it looks like venison is 3 g of total fat, 1 g of saturated fat and 95 mg of cholesterol per 3 oz and beef is 15 g of total fat, 6 g of saturated fat and 74 mg of cholesterol per 3 oz. Slightly higher cholesterol, but much less fat and sat fat.
  7. I know Trader Joe's has had, in the past, Dried Pitted Tart Montmorency Cherries. I don't think they were sugared, just dried. Of course, being TJ's, once there is something you want to buy there, it's discontinued.
  8. I saw some chocolate covered bacon today. If I can find it again, I might bring that as a desserty thing. Mmm.
  9. Dan, I say surprise everyone and get a Hōmdoor! Think of the naan!
  10. I am also planning to attend with my usual +0. I'm not sure I'll be able to bring anything too exciting. My mom is coming into town to see the JSOH air show on that Saturday and so my weekend is packed due to that. But, her early flight home Sunday means picnic is possible (though it would have been fun to bring her!). I'm now trying to think up simple recipes that I could prepare in what little free time I'll have before then. Part of me wants to do those ye olde cheese balls and crackers because, well, I like ye olde cheese balls and crackers!
  11. I'm interested, too, with both questions. While I'd love to be able to store whole salmon, I know I can't with my setup. Moreover, if it is filleted, I probably wouldn't want to do 20 lbs. As that looks to be the minimum order, I'd have to go in with others as 5-6 lbs of fillets is probably closer to what I could store.
  12. High-altitude baking is a bit of an art beyond the science. I'll take a look at my Denver Junior League (among other) cookbooks when I get home and see (and call the Mom), but as far as souffles, they are tricky. Standard recipes will rise gloriously, too gloriously, and then fall. What you usually want to do in that case is beat the egg whites less, not more, so that there is less air incorporated. At high altitude, you need to counteract air, so you either beat less or add more structure (aka the ubiquitous add flour remove sugar) or both. And, sometimes, higher temperatures...although I've seen lower temps as well. Oh, and don't assume the cookie recipe will work as well. As the Extension says: Although many sea-level cookie recipes yield acceptable results at high altitudes, they often can be improved by a slight increase in baking temperature, a slight decrease in baking powder or soda, a slight decrease in fat or sugar, and/or a slight increase in liquid ingredients. Many cookie recipes contain a higher proportion of sugar and fat than necessary, even at low altitudes. The gougeres should be achievable. A place like Colt & Gray has them on their snack menu, though theirs might be more of a fried choux ball... I'll check my cookbooks to see if they have them (though I might have to look for "cheesy puffs" or the like).
  13. I've always been interested in menu collections, probably because my alma mater had a small collection of menus. Interested, most likely, because as a poor college student, steak and eggs for under two bits sounded nice!
  14. Any of the Korean markets around here--H Mart, Super H Mart, Lotte--have (almost) an aisle dedicated to it, look for the wall o' red as in this picture. Most of the other Asian markets will probably carry it as well if they carry any Korean foods. To be sure you're purchasing it, the Hangul is 고추장. As for which brand is best, that's a bit beyond my skills. If I need it, I just buy the one on sale if there is one.
  15. As with the last update, Talenti Gelato is on sale. This time it's a sale for the VIC customers only, buy one get one free limit 1 (or, well, 2, I guess). Still, two-for-one isn't bad!
  16. I wholeheartedly agree. Shoppers' "wall o' donuts" is actually pretty dang good. Their apple fritter can especially be good if you get a nice crusty one (my favorite). They also have plain raised donuts (no glaze, no nuttin') which are probably my favorite donut. I should also give a shoutout to Shilla Bakery for their Korean twist and tapioca donuts. Not the traditional donut, yes, but soooo good.
  17. Oh really? So you'd be able to do a vegetarian tasting menu? I still have dreams about the vegetarian menu you dreamed up at the Vidalia DR dinner long ago that introduced me to your skills. Hmm...time to seriously look at my NYC schedule. (Though, I suppose if things don't work out, you'll just have to put up with me in DC!)
  18. Ooh! I'll actually be in NYC during that time! Unfortunately, the guest I'd take is veggies (and some fish) only. Ah well...my wallet is happier!
  19. I couldn't do a Wednesday trip, but a weekend one, yes. But, if there is a Wednesday trip, I request pictures and descriptions so that I might live vicariously!
  20. I've known people who do that in ice cube trays, so it's possible. I think if you try and thaw it out, it won't be as emulsified anymore and if boiled might "curdle" (though that last one is just something I read somewhere), but if you're adding it to a curry or something, probably be fine.
  21. Forgot to reply, but I didn't see any in the Grand Mart in Springfield. Hmm...I suppose this is an excuse I can use to go to Super H-Mart or Lotte this weekend!
  22. Ahh...La Casita. That brings back memories of college. They had some of the best handmade tortillas I've ever had. Add in a trip to Conway's Red Top [since 1944] and you pretty much covered a good portion of my eating-out locales. Hey...I was a poor college student!
  23. You might get my usual one-top reservation come Monday. Just need to make sure work won't interfere on that day! It's at 6:30pm, right?
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