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General food and drink discussion | Forum profile
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Forum profile page for General food and drink discussion on http://mouthfulsfood.com.
This report page is the aggregated overview from a single forum: General food and drink discussion, located on the Message Board at http://mouthfulsfood.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "General food and drink discussion" on the Message Board at http://mouthfulsfood.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on General food and drink discussion:
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3 Months
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Threads:
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11
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37
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83
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Post:
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64
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208
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663
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General food and drink discussion Posting activity graph:
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Top authors during last week:
user's latest post:
Clueless questions
Published (2009-12-19 11:49:00)
Those cursed audio menus ... How was I supposed to know that I was ordering neck terrine gelato? YUCK!
user's latest post:
Christmas Dinner 2009
Published (2009-12-22 18:00:00)
for those of you doing a standing rib roast, I highly recommend encrusting it with pickling spice. I learned this method watching that Great Chefs show back in the 90's. Any commercial pickling spice will do. if the chunks of spice are too big, I will sometimes crush it by placing in a bag and mashing down on it with a cast iron skillet, but this is rarely necessary. It really does a great job flavoring this cut of meat.
user's latest post:
Christmas Dinner 2009
Published (2009-12-22 21:34:00)
( QUOTE\(g.johnson @ Dec 22 2009, 04:31 PM\) QUOTE\(Deb Van D @ Dec 22 2009, 12:17 PM\) QUOTE\(Ron Johnson @ Dec 22 2009, 12:10 PM\) QUOTE\(Daisy @ Dec 22 2009, 12:08 PM\) Carrots in lasagna are so wrong. wow. how did she even think of that? I'm not sure when the madness began. And the pieces are just so huge. Lex avoids cooked carrots in any form. I tolerate them in...
user's latest post:
Menu engineers come to the fore
Published (2009-12-24 16:29:00)
QUOTE(Suzanne F @ Dec 25 2009, 11:10 AM) Surely I'm not the only diner who HATES reading prices as: 9 or 28 or worse yet, 9 for one item and 9.5 for another. I don't find the lack of dollar sign the least bit comforting, nor does it fool me into thinking I'm not spending some serious money here. And the single digit after the decimal point, apart from the inconsistency (which is a very big deal for me), makes...
user's latest post:
Christmas Dinner 2009
Published (2009-12-22 21:41:00)
QUOTE(flyfish @ Dec 22 2009, 04:37 PM) QUOTE(Lippy @ Dec 22 2009, 04:35 PM) QUOTE(Deb Van D @ Dec 22 2009, 12:05 PM) We've tried staging a silent protest by leaving the pieces of carrot in a big pile to the side on our respective plates, but so far it doesn't seem to be working. Far too subtle. Clearly Lippy is suggesting pitching the carrot bits at the offender. The carrot bits...
user's latest post:
Christmas Dinner 2009
Published (2009-12-22 21:37:00)
QUOTE(Daisy @ Dec 22 2009, 04:34 PM) QUOTE(g.johnson @ Dec 22 2009, 04:31 PM) QUOTE(Deb Van D @ Dec 22 2009, 12:17 PM) QUOTE(Ron Johnson @ Dec 22 2009, 12:10 PM) QUOTE(Daisy @ Dec 22 2009, 12:08 PM) Carrots in lasagna are so wrong. wow. how did she even think of that? I'm not sure when the madness began. And the pieces are just so huge. Lex avoids cooked...
user's latest post:
Christmas Dinner 2009
Published (2009-12-22 20:49:00)
QUOTE(GG Mora @ Dec 22 2009, 11:14 AM) QUOTE(Carolyn Tillie @ Dec 22 2009, 01:03 PM) My sister sort of insisted I go buy a ham so they could have left-overs (and I would, at least, have the hock for beans). Whatever. Then she told me that her husband would really like green beans and scalloped potatoes. Fine - I'll cook green beans and scalloped potatoes. I guess the only decision left up to me is what...
user's latest post:
Christmas Dinner 2009
Published (2009-12-22 20:53:00)
QUOTE(Carolyn Tillie @ Dec 22 2009, 03:49 PM) with syllabub. I caught syllabub one year, luckily pencillin cured it in a week.
user's latest post:
The restaurant of the future
Published (2009-12-24 20:40:00)
Maybe this should be in the "That's SO L.A" thread?
user's latest post:
Menu engineers come to the fore
Published (2009-12-24 16:35:00)
Some magazine - either New York or Time Out ran a picture of Balthazar's menu with comments by one of these menu consultants. Maybe I posted about it before. It was a mixture of the obvious and the erroneous - some of the comments seemed to reflect a lack of practical knowledge of restaurants. I guess you had to be there... -------------------- New York dining and more - At the Sign of the Pink Pig *** Every Monday ***
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Latest active threads on General food and drink discussion::
Started 2 days, 10 hours ago (2009-12-24 05:24:00)
by tanabutler
That was a fascinating read, and applies not only to restaurants but to retail as well. I'm going to show it to a client who is erratic in pricing things. Sometimes it's 11.99 or 11.95 or 12.00. I hope this is an encouragement to standardize the inventory. On the other hand, as brilliant as I think Grant Achatz is, he seems the odd man out in this piece. His business model hardly ...
Started 1 day, 19 hours ago (2009-12-24 20:40:00)
by Suzanne F
Maybe this should be in the "That's SO L.A" thread?
Started 4 days, 14 hours ago (2009-12-22 01:36:00)
by StephanieL
QUOTE(StephanieL @ Dec 22 2009, 04:18 PM) We're expecting 6 people for dinner, including us two. N is planning to make two chickens: one orange-flavored and cooked in the slow cooker and one roasted in the oven with various root vegetables. We're also putting out fruitcake, plum pudding, chocolate-covered sugar plums, and chocolate-covered wine grapes for dessert, and making hot ...
Started 7 months, 3 weeks ago (2009-05-04 19:40:00)
by Daniel
This is how I use yelp.. And it's mostly for ethnic restaurant in Flushing and such.. I take a look at a place I was thinking of going.. I read which person speaks with the most knowledge.. Whether they mention they are from the particular country or it's like there grand ma's.. I then use the search topics to look through the person's reviews of the particular ethnic restaurants or area...
Started 2 years, 11 months ago (2007-01-23 22:57:00)
by Liza
New here. I'm having trouble keeping Rancho and Mongo apart. Are they really one person posting under two names?
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I want you to take a long look at the trees, the blue sky, and the river, all of which I personally loathe, which is why a juicy stretch in a French prison doesn't bother me at all.
Started 2 years, 9 months ago (2007-03-17 01:12:00)
by backstory
This is what I am making for munchies for a discussion group. Lots of popcorn popped in the microwave and transferred into huge bowl. I use a microwave safe rice cooker which i never use to cook rice. A packet of cheetos. Pnuts Heat 1/4 cup olive oil and toast a clove of garlic slowly. Add a teaspoon crushed hot pepper. Let it all steep and then discard garlic. I actually like to just crunch ...
Started 2 years, 11 months ago (2007-01-27 02:56:00)
by omnivorette
We're not budging tonight. 'brows brought home Chinese food. We were supposed to drive up to the house tonight but it's so cold out, and it's COLDER up there so we decided to wait until the morning to drive. It's 5 degrees up there now, but it'll reach 29 tomorrow during the day and the low tomorrow up there is 18.
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Pancha plancha con cuatro...
Started 2 years, 11 months ago (2007-01-23 18:19:00)
by ngatti
QUOTE(omnivorette @ Jan 23 2007, 01:13 PM) Some European rental car company is trying to tell me that a 4x4 is the same as 4-wheel drive. That's not true, right? A 4x4 is a jeep, 4-wheel drive is about the steering. I think a 4x4 has to be placed in all wheel drive mode by the driver. Many "all-wheel" drive cars (Audis, Mercedes 4matics) are permanently so. My own car is full ...
Started 3 weeks ago (2009-12-05 12:20:00)
by wingding
FYI,there is an article about this topic in the new issue of Edible Manhattan.
Started 3 weeks, 1 day ago (2009-12-03 18:14:00)
by NeroW
We do this all the time, mostly for website design, marketing services, and emergency repairs.
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Hot threads for last week on General food and drink discussion::
Started 4 days, 14 hours ago (2009-12-22 01:36:00)
by StephanieL
QUOTE(StephanieL @ Dec 22 2009, 04:18 PM) We're expecting 6 people for dinner, including us two. N is planning to make two chickens: one orange-flavored and cooked in the slow cooker and one roasted in the oven with various root vegetables. We're also putting out fruitcake, plum pudding, chocolate-covered sugar plums, and chocolate-covered wine grapes for dessert, and making hot ...
Started 7 months, 3 weeks ago (2009-05-04 19:40:00)
by Daniel
This is how I use yelp.. And it's mostly for ethnic restaurant in Flushing and such.. I take a look at a place I was thinking of going.. I read which person speaks with the most knowledge.. Whether they mention they are from the particular country or it's like there grand ma's.. I then use the search topics to look through the person's reviews of the particular ethnic restaurants or area...
Started 2 days, 10 hours ago (2009-12-24 05:24:00)
by tanabutler
That was a fascinating read, and applies not only to restaurants but to retail as well. I'm going to show it to a client who is erratic in pricing things. Sometimes it's 11.99 or 11.95 or 12.00. I hope this is an encouragement to standardize the inventory. On the other hand, as brilliant as I think Grant Achatz is, he seems the odd man out in this piece. His business model hardly ...
Started 2 years, 11 months ago (2007-01-23 22:57:00)
by Liza
New here. I'm having trouble keeping Rancho and Mongo apart. Are they really one person posting under two names?
--------------------
I want you to take a long look at the trees, the blue sky, and the river, all of which I personally loathe, which is why a juicy stretch in a French prison doesn't bother me at all.
Started 1 day, 19 hours ago (2009-12-24 20:40:00)
by Suzanne F
Maybe this should be in the "That's SO L.A" thread?
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