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[#] Mon Apr 09 2018 16:54:21 EDT from IGnatius T Foobar

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Well I'll definitely never use ketchup again; if I need tomato I'll go with tomato paste. The ketchup added too much sweetness and I ended up with a meat/veg layer that tasted more like sloppy joe mix (which is fine, but not what I wanted). Some recipes call for beef broth. Almost all recipes call for worcestershire. I still think there's a secret ingredient I'm missing, because I've had shepherd's pie in two completely different places (the Eveready Diner in Brewster, NY; and a nondescript hotel restaurant in Raleigh, NC) and they had almost the exact same flavor. There's an ingredient they're both using and I can't quite figure it out. It's slightly tangy, ever-so-slightly spicy, and somewhat savory.

[#] Mon Apr 09 2018 17:48:12 EDT from pandora

[Reply] [ReplyQuoted] [Headers] [Print] this looks pretty legit, might be the wine giving it the tang. this one is closer to what I throw together and call sheperds pie, and some of the others out there seem way weird.

[#] Tue Apr 10 2018 10:06:02 EDT from LoanShark <>

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"Tangy, spicy, and savory" sounds like Worcestershire sauce.
Tangy: vinegar
Savory: anchovies
Spicy: ?

There are different ways to add heat. Cayenne and/or sweet paprika and/or chili powder and/or madras-style curry powder might be a good fit for this dish.

[#] Tue Apr 10 2018 10:08:41 EDT from LoanShark <>

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2018-04-09 17:48 from pandora @uncnsrd this looks pretty legit,

That does sound good.

[#] Sat Apr 28 2018 12:28:55 EDT from IGnatius T Foobar

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Right now I'm sitting in my car in a parking lot watching a pan-Asian restaurant getting stocked. It's bizarre. (The restaurant is in the same building where my friend operates a dance studio, where my daughter takes classes.)

First the big truck showed up, which wasn't surprising; all of the usual large boxes of food service grade stuff came out of the truck - cooking oil, vegetables, etc.

Then an unmarked white van appeared and a gaggle of pan-Asians emerged, and they're bringing in all sorts of things in smaller containers. There are pans full of uncooked food that appear to have been fabricated elsewhere.
There are 5 gallon buckets of various substances, some only partially filled.
There are boxes of various qualities that contain unknown substances. And they're all just wandering between the van and the building, sometimes with their hands full, sometimes not.

And there is a decidedly funky smell in the air.

I think maybe I'm not going to eat there. It's a bit on the scary side.

[#] Mon Jun 11 2018 20:25:31 EDT from IGnatius T Foobar

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Has anyone eaten at "IHOb" yet? harharharhar.

A lot of people seemed genuinely upset that they were going to change their name. I have to admit, I was really skeptical about a company just throwing away a half-century old brand like that.

Turns out it was just a publicity stunt to call attention to their new burger menu, and the "name change" is just a temporary gimmick.

I have to admit it worked. I want to try their burgers.

[#] Thu Jun 14 2018 07:31:44 EDT from fleeb <>

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I did hear about it, and it was very effective. Not even their employees knew the change was temporary, and so carried the message about as far.

Still kind of silly, I think.

And, well, no, I'm not going to try a burger from them. I can't really find anything on their menu that I can eat these days.

[#] Thu Jun 14 2018 08:52:45 EDT from wizard of aahz

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Ad stunts are ad stunts. And if people can get people talking.. Then any publicity is good in their own minds.

I used to like IHOP.. College days though.. Now I think my body would explode.

[#] Mon Jun 18 2018 09:56:13 EDT from IGnatius T Foobar

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We've got an IHOP nearby and eat there once in a while.  It's decent food, especially the breakfast fare they're known for.

[#] Mon Jun 18 2018 14:01:53 EDT from kc5tja

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Can confirm: IHOP/IHOb is significantly superior to Denny's (at least everywhere I've eaten there). Not that that's a terribly high bar to clear, but given the choice between the two, I'd go with IHO(P|b) any day.

Alright, having to use wildcards is nonsensical. I hereby re-brand the restaurant chain IHO&thorn;.

UTF-8 test: IHOC>

[#] Mon Jun 18 2018 14:02:13 EDT from kc5tja

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UTF-8 test failed. Oh well.

[#] Mon Jun 18 2018 14:35:24 EDT from wizard of aahz

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Cracker Barrel...

Now I'm hungry

[#] Mon Jun 18 2018 18:12:57 EDT from zooer

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[#] Tue Jun 19 2018 09:00:13 EDT from zooer

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Mon Jun 18 2018 02:02:13 PM EDT from kc5tja @ Uncensored
UTF-8 test failed. Oh well.


[#] Tue Jun 19 2018 14:48:39 EDT from kc5tja

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Did you do that via the web interface for console interface? Just curious.

[#] Wed Jun 20 2018 09:21:19 EDT from IGnatius T Foobar

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He probably did it through the web interface ... the text client still barfs on non-ASCII characters and I haven't had the time to figure that out yet.

[#] Mon Aug 13 2018 13:55:36 EDT from IGnatius T Foobar

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I like how the combo meal menu at Wendy's has #1, #2, and #3 corresponding neatly to the Single, Double, and Triple burgers. It prevents the ambiguity created by dissimilar sets of numbers.

Really, there ought to be industry-standard meal numbers. For example, #28 should be a spicy chicken sandwich meal regardless of whether I order it at Wendy's or Chick-Fil-A.

Come to think of it, the not-authentic-Chinese restaurant industry ought to do the same thing, since they all serve the same dishes anyway.

[#] Mon Aug 13 2018 14:19:11 EDT from pandora

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For years #55 at the pho place was the beef bun with eggroll, and then one day new menu numbers! It's been a decade now and it still bothers me.

[#] Tue Sep 04 2018 10:08:26 EDT from IGnatius T Foobar

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I made this recipe over the weekend.  It was delicious.  But I renamed it.

[ ]

Chef John calls it "Turkish Chicken Kebabs" but my disdain for terrorists is well known, so we renamed it to "Constantinople Chicken Kebabs" (h/t to our old friend Wabewalker for thinking up that name).  It uses a yogurt based marinade with some vaguely mid-eastern spices, kicked up with some pepper flake.  Chef John's kebab method involves cutting boneless chicken thighs in half and skewering them tightly, which produces absolutely succulent pieces of meat instead of the dried-out cubes we're used to eating from conventional kebabs.

This dish will definitely appear on my table again.


[#] Sat Sep 08 2018 11:36:24 EDT from wizard of aahz

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Remember IG - Takes longer than you expect to cook too.

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