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text:
It's a Jungle Out There - Part 6
Message Description
10.07.2012 | Guest Speaker
This message was given by David Barton, an expert in American history and constitutional issues, about the importance of Christianity in the founding and success of America. This is a message everyone needs to hear. The blessings of our nation are the direct result of prayer and God's provisions in the early days of our founding. Our future depends upon remaining a Godly nation.

subset: commoncrawl


text:
Monochrome Lanica Maxi Dress
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- For maximum fashion impact at your next summer outing, wear Theory's 100% silk maxi dress. There's a touch of the tribal trend about that monochrome print, so go for tough luxe accessories such as chunky cuffs and studded clutch bags.
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text:
Do you have leather seat in your WRX?
I'm going to call the sales person at the dealership today and find out how much the labor will be. I need to take my car back to them anyways because i order my WRX with fog lights and it wasn't put on so now i need to wait until the parts come in to have them installed.
I'll make them give a killer deal do to the inconvenience to go back and worth and waste my time. But right now i can kick myself in the ass for not getting the option.!!
Hey silverfox09, I would definetely get the short throw shifter. However, it may be a little bit expensive. According to the salesman, they have to deal with the transmission (he could be pulling my leg) when installing it, so I ordered mine with the car and it was installed at the factory at no extra cost.
I used to own a '85 MR2 and an '89 Miata and their shift actions were the best. I could use my index finger to shift! The one in the REX is not as good but short enough and the action feels very tight and the effort is not like driving say a Mustang (which I used to own). I also bought a Momo shift knob when I picked the car up. Looks and feels great!


text:
Current - Coronado Island Marriott Resort
- Address:
2000 Second Street
Coronado, CA 92118Neighborhood:
- Cuisine:
CalifornianPrice: $30 and under
Current - Coronado Island Marriott Resort
- Dining Style: Casual Dining
- Website: http://www.coronadoresortmarriott.com/Current-Restaurant-77.html
- Phone: (619) 435-3000
- Hours of Operation:
Breakfast: Monday - Sunday: 6:30am - 11:30am; Lunch: Monday - Sunday: 11:30am - 5:00pm; Dinner: Monday - Sunday: 5:00pm - 9:00pm
- Payment Options: AMEX,Diners Club,Discover,MasterCard,Visa
- Cuisine: Californian
- Executive Chef: Frank Sanchez
- Dress Code: Casual Dress
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Entertainment, Full Bar, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Wheelchair Access, Wine
A word from Current - Coronado Island Marriott Resort
Current Restaurant provides resort guests and locals a relaxing dining experience in an atmosphere of contemporary comfort. Savor California Coastal Cuisine, the perfect balance of taste and wellness.Continued
Local flavors abound at Current. Our Chef focuses on fresh, organic and farm raised menu items and features.
Dine alfresco on the patio and take in the panoramic views of beautiful San Diego Bay and the abundant California sunshine and afternoon breeze.
Located in the Coronado Island Marriott Resort, Current serves innovative menus for breakfast, lunch and dinner.
Local flavors abound at Current. Our Chef focuses on fresh, organic and farm raised menu items and features.
Dine alfresco on the patio and take in the panoramic views of beautiful San Diego Bay and the abundant California sunshine and afternoon breeze.
Located in the Coronado Island Marriott Resort, Current serves innovative menus for breakfast, lunch and dinner.
Foodspotting photosSee all photos
Current - Coronado Island Marriott Resort reviews from OpenTable diners
2 reviews since July 31, 2014
- Food4.5Service5
- Ambiance5Noise LevelQuiet
great for outdoor dining (2)special occasion (2)scenic view (2)great for brunch (1)good for groups (1)late-night find (1)neighborhood gem (1)romantic (1)Show More
- Special to dine by the pool and BaycrmacvVIPDined on 8/21/2014Spectacular vistas to complement the food and service. A perfect place for a quiet dinner with out of town guests.Special Features:I would recommend this to a friend.
- The following 36 reviews are from the Current - Coronado Island Marriott Resort reviews archive.
- All-around wonderfulOpenTable Diner Since 2014Dined on 4/6/2014We had a very large group that straggled in, in groups of 4 or 5 at a time on Sunday morning. The staff, food, and accommodations were all terrific.Special Features:I would recommend this to a friend.
- Ambience at its BESTJDaddyDined on 2/14/2014We ate outdoor on the patio......you can't beat the scenery. Staff was attentive but not overbearing. we had a great evening here.Special Features:I would recommend this to a friend.
- Not for Valentines!DickWilsonDined on 2/14/2014We got last minute last resort reservations here and I can see why! Big cavernous dining room, noisy with energetic pre-teens who are guests of hotel, and a seriously understaffed facility. Credit to the harried waitress for trying. Food was good. We ordered off regular menu rather than the special Valentine offerings. The rose for the ladies were a nice touch.Special Features:
- Becoming a NY traditionKimcrnDined on 12/31/2013This is the 2nd year we have spent New Year's Eve at the Coronado Marriott. The food is good -my husband had filet and I had salmon. The NYE menu was somewhat unique-not our thing so we ordered off the regular menu. The desserts were fabulous. Try the s'more pie!Special Features:
- Very pleasant place for a quiet dinOpenTable Diner Since 2011Dined on 11/22/2013Was at the Marriott hotel for a conference. Very quiet, great, friendly service. Would definitely visit again.Special Features:I would recommend this to a friend.
- Great view of downtown San DiegoNadineDined on 9/20/2013Seating is either inside or outside looking across the bay to downtown San Diego. The seating is very comfortable with tall heating lamps for warmth in the evening. The food was very good. I would say that the ingredients were creative but done very well with serrano flavors in the fruit tart for dessert... not spicy. Flank steak was tender and flavorful. I would recommend this restaurant.Special Features:
- Great ServicededeDined on 6/8/2013This is a good restaurant if you want to eat at the hotel where you are staying. The outdoor area is very nice.The French Onion soup was very good; however, they offer a cheese and herb pizza that I would avoid. The service was very good, friendly staff and they were nice enough to provide dessert since I was not crazy about the pizza. I would go again, but would urge them to remove the pizza from the menu.Special Features:I would recommend this to a friend.
- Beautiful setting and veryOpenTable Diner Since 2010Dined on 2/9/2013Beautiful setting and very nice people. Food quality was decent but not memorable.Special Features:
- This was an excellent restaurantSandyDined on 1/17/2013This was an excellent restaurant with great ambiance. The food was wonderful, especially the chocolate cake dessert! Our waitress was efficient and knowledgeable. The restaurant manager was quite attentive & especially nice.Special Features:
- Quiet Sunday lunch, didn'tmustangVIPDined on 1/13/2013Quiet Sunday lunch, didn't care for Restaurant Week menu, as it consisted mostly of sandwiches, and we prefer to eat a hot meal at lunch. NY steak was perfectly cooked, accompanied by delicious and original potatoes with feta cheese and cooked arugula. Juicy large pork chop with gooey cheddar potatoes with a mess of green beans and fried red onions. Chocolate cake for dessert and coffee. Service was attentive and views toward the harbor and San Diego downtown, plus access to boardwalk made it a pleasant day.Special Features:
- We all enjoyed our dinners.MalbecVIPDined on 8/23/2012We all enjoyed our dinners. My filet was super. Excellent service. Just wish it had been warmer so we could have sat outside, there was even a little drizzle that night!!Special Features:
- Love the brunch for familyOpenTable Diner Since 2009Dined on 7/4/2012Love the brunch for family celebrations great food for the price and kids brunch price is very reasonableSpecial Features:
- High quality food, friendlyOpenTable Diner Since 2009Dined on 11/24/2011High quality food, friendly service, plenty of space between tables. We enjoyed our Thanksgiving Dinner.
- We made last minute reservationsOpenTable Diner Since 2013Dined on 11/24/2011We made last minute reservations for the Tgiving buffett and we really enjoyed it. The food was great, festive atmosphere, great service and great for kids too.Special Features:
- Outstanding. Took the familyOpenTable Diner Since 2012Dined on 11/24/2011Outstanding. Took the family here for Thanksgiving. No crowd. Delicious food. Terrific service!!!Special Features:
- Great casual diningOpenTable Diner Since 2011Dined on 10/22/2011The staff were all very friendly. The food was excellent and the waiter was very helpful. The made us feel we were the only people in the whole restaurant. It was a great place for a casual dinner... It was nice we didn't have to dress up.Special Features:
- Wonderful ambiance with liveOpenTable Diner Since 2007VIPDined on 7/2/2011Wonderful ambiance with live music on the outdoor patio with firepit and heaters. Fabulous views of San Diego Bay and skyline. Great and affordable menu. Consistently good food and wonderful service. A real find.Special Features:
- Service was a little slowOpenTable Diner Since 2007Dined on 5/9/2010Service was a little slow due to its being Mother's Day, and I greatly object to an 18-19% gratuity being added to a party of 4. The food was very good, but I would think twice about going back because of the added gratuity.Special Features:
- We ate brunch here on Mother'sOpenTable Diner Since 2007Dined on 5/9/2010We ate brunch here on Mother's Day and it was a great experience. They had a nice selection of different kinds of food. Everything was well seasoned and cooked well. The service was good and prompt. We have a 2 year old daughter who the restaurant did a good job of keeping busy with food and drinks. The hotel is located right on the water with ponds on the property. Our daughter loved running around outside and seeing the ducks. Overall it was a great experience and perfect way to spend Mother's Day.Special Features:
- The three course valentine'sOpenTable Diner Since 2010Dined on 2/14/2010The three course valentine's dinner was o.k. And making o.k. was my date enjoyed her meal. My Seared scallops were not properly seared and pale. My fillet mignon main course was medium rather than rare / medium rare. The strawberry shortcake dessert was horrible.. tasteless,dry,stale shortbread sandwiching bitter strawberries and whip creme blah.... As a chef I was disappointed, the $160.00 price tag did not match the quality of food.Special Features:
- My husband and I enjoyed amygalsalDined on 2/14/2010My husband and I enjoyed a lovely 3 course Valentine's dinner at Currents. The view was beautiful as the sun went down reflecting across the water and off the buildings of downtown.We could see the huge ships coming to port. The scallop appetizer was exquisite and we loved the dressing on the beet salad. The salmon entree was perfectly done..flaky and moist. Dessert: real shortcake..not pound..with the strawberries. And all this was accompanied with soft guitar music...from a real live guitarist. After, one can walk off dinner on the paved shoreline path and adjacent park right outside the restaurant There were tables outside on the patio that would be good for young children.Special Features:
- I think we've found a newDominique55VIPDined on 12/25/2009I think we've found a new restaurant that's excellent for groups and romantic for couples as well. The view was outstanding, and we had relatives from out of town who especially appreciated being near the water.Special Features:
- Went there on ThanksgivingmbinstcharlesVIPDined on 11/26/2009Went there on Thanksgiving evening for a quiet night out. The Pacific Cobb salad is fantastic. Highly recommend it.
- The restaurant is out on theOpenTable Diner Since 2007VIPDined on 8/8/2009The restaurant is out on the patio facing the bay and the San Diego sky line. It's beautiful and the menu is good and the food is good. We got a brand new server who needed supervision but otherwise, it was really wonderful. Great for special ocassions. They also had a jazz band that was very nice. One of the servers made a very special gesture and got a birthday cake locally for our party as it was a birthday celebration. Overall, it was a very positive experience and we've been there before and will return in the future.Special Features:
- For a Hotel Restaurant, wecjncaliDined on 6/28/2009For a Hotel Restaurant, we were a little let down. The food was expensive and was not anything to write home about. We are planning on staying at this hotel again in the future, but we will avoid spending time in the restaurant.Special Features:
- We love eating brunchhere!OpenTable Diner Since 2007VIPDined on 5/24/2009We love eating brunchhere! There is easy, free (validated) parking, the food id great and the service is superb.Special Features:
- Over all experience was veryOpenTable Diner Since 2009Dined on 5/10/2009Over all experience was very good with the quality of the food and the ambience. Only knock was the bottom of the english muffins on the eggs benedict was shoe leather,work on it fellas.Special Features:
- Be aware that the restaurantOpenTable Diner Since 2009Dined on 4/12/2009Be aware that the restaurant automatically includes an 18% tip for a group of six. Understandable for a group and the amount I usually leave (or more, depending on the service) but NOT at a BUFFET. The only service we received from the waitress was when she brought a pot of coffee and our one (1) complimentary glass of champaigne. It was the busboys that did all the work. Otherwise, food and atmosphere was very good.Special Features:
- Great for dinner, excellentOpenTable Diner Since 2009Dined on 2/14/2009Great for dinner, excellent food, reasonable prices, romantic atmosphere. I would visit again.Special Features:
- We love this restaurant forOpenTable Diner Since 2007VIPDined on 2/1/2009We love this restaurant for brunch. We were surprised to learn last time that the omelet/crepe station was closing at 11:30 but as usual, Jose took wonderful care of us and brought us crepes from the kitchen.Special Features:
- Good Christmas dinner. NotOpenTable Diner Since 2006Dined on 12/25/2008Good Christmas dinner. Not enough staff and the wait was long at times.Special Features:
- We love this restaurant forOpenTable Diner Since 2007VIPDined on 12/21/2008We love this restaurant for brunch. A friend and I go once a month and usually have Jose as our waiter. This time we had two other waiters who were just as great!Special Features:
- I made a reservation and askedOpenTable Diner Since 2007VIPDined on 6/8/2008I made a reservation and asked for outdoor seating. I had 8 people with me from out of town and I always bring my out of town guests to Current for the wonderful views. Upon arrival, I was told that there was a 100 guest party outside and they would be unable to seat us outside. I asked why no one had called or emailed me and was given no answer. This was especially frustrating since two days earlier I had called and spoken with a hostess to increase my reservation from 8 to 9. Jose's service was, as usual, outstanding!Special Features:
- The service provided by JoseOpenTable Diner Since 2007VIPDined on 5/18/2008The service provided by Jose was fabulous!!! The last time we came to Current we sat outside for over 15 minutes and were never approached by a server, we had to go find one. Then, we never were offered another pot of coffee, our dished were rarely collected, and we did not have spoons for our coffee. Jose's wonderful service this time was a welcome change!Special Features:
- The food was amazing and theOpenTable Diner Since 2007Dined on 4/27/2008The food was amazing and the prices were very reasonable. My only complaint would be slow service - but once the food arrived it was definitely worth the wait!Special Features:
- Our reservation was not receivedOpenTable Diner Since 2008Dined on 3/23/2008Our reservation was not received by the restaurant and the price originally quoted by phone to the establishment was incorrect.Special Features:


text: March Madness No. 1 Seeds: Louisville, Kansas, Indiana, Gonzaga Print article Send a Tip by Breitbart Sports 17 Mar 2013 post a comment Louisville, Kansas, Indiana, and Gonzaga are the No. 1 seeds in the NCAA tournament. The Breitbart Sports review of the six key tournament factors for each team indicate that the favorite for a championship game is Louisville over Indiana, with a gap between those two teams and the other No. 1 seeds. On a scale of 0-50, Louisville rates a 49, Indiana a 47, and Gonzaga and Kansas are both a 38. In filling out your brackets, you should generally go with whichever team has a higher rating on the 1-50 scale, but allow two points if one team has somewhat of a home advantage based on the site. The Louisville Cardinals, the champions of the Big East, are the No. 1 overall seed in the NCAA tournament and the top seed in the Midwest regional. The Kansas Jayhawks, the champions of the Big 12, are the top seed in the South. The Gonzaga Bulldogs, champions of the West Coast Conference, are the top seed in the West. This is the first time Gonzaga has been a top seed in the school's history. And the Indiana Hoosiers will be the top seed in the East regional. Indiana won the Big Ten's regular season. Here are the top four seeds in each of the regionals. Midwest: 1. Louisville 2. Duke 3. Michigan State 4. Saint Louis West: 1. Gonzaga 2. Ohio State 3. New Mexico 4. Kansas State South: 1. Kansas 2. Georgetown 3. Florida 4. Michigan East: 1. Indiana 2. Miami (FL) 3. Marquette 4. Syracuse


text:
A Call for the difficult, the labor intensive, and the cheapest recipes
- SummerBoredom Jun 24, 2013 10:28 PM
I'm on vacation right now, and as a student and a total foodie, I find easy dishes with high end ingredients both boring and a bit impossible on the budget. Does anyone know some dishes that require a lot of love, patience, and skill, but use super cheap ingredients? I'm looking to turn unpopular meats and ingredients into something spectacular. I've made cheesecake, sourdough, fudge, stews, stir fry, barbecue- throw anything at me. Just remember- cheap, but time consuming and/or labor intensive.
I make a birria using something close to this recipe: http://www.saveur.com/article/Recipes...
The big difference is that since lamb and goat are expensive and/or hard to find here, I use a beef tongue.
Here's some instructions on cooking the tongue (and making tacos from it). http://www.macheesmo.com/2010/09/leng...
This is a recipe that you can play around with in all kinds of ways. If you want something cheap that requires skill and a lot of practice, make your own tortillas.
re: JonParker
That sounds good, though I'd have to go out and pick up a lot of those spices as well. Its definitely something to consider though, and it'll be good to learn how to cook tongue. Thanks! :D
re: Chemicalkinetics
Are you referring to the daikon radish? I hear master chefs can shave it as one whole piece and then make decorative masterpieces with it!
re: SummerBoredom
Along similar lines, how 'bout this?
Japanese Omelette:
re: joonjoon
Maybe, but I'm not a fan of omelettes much. :) Interesting suggestion though, I don't think I'd ever think of using some of those ingredients in an omelette.
re: SummerBoredom
Sorry about the late reply. Yes, daikon radish, and yes, some chefs can shave it as a roll. Many labor intensive, difficult and very inexpensive dishes can come from this.
re: joonjoon
Man, this looks tough. I am very impressed. I love watching these videos. They are so inspiring and also very humbling (for me to realize how unskill I am). This certainly fit the requirement of the original poster:
intensive, difficult and inexpensive.
Thanks for sharing.
re: Chemicalkinetics
I know isn't that nuts? I would love to have a bite of that omelette.
re: joonjoon
Not only it seems difficult to make, but it actually looks super tasty -- fluffy. :)
Japanese are really great at "turning the simplest ingredients into tasty and artistic foods".
re: Chemicalkinetics
I suggest a bottle of liquid bandages to go with this challenge.
re: wattacetti
re: Chemicalkinetics
Me either! I'm getting some of that to keep on hand. Especially after I shaved off a piece of my thumb last weekend on the mandolin
re: ChrisKC
liquid bandage is great, but only for slice-type cuts- I don't think the kind of tissue removal that a mandolin causes would be candidates to LB. It's essentially superglue.
re: westsidegal
And use the absolute cheapest cuts o meat, and cooks'em in a pressure cooker if you want to cut down on the time.
Also, not just Indian. Also try Sri Lankan, Pakastani, Bangladeshi, and so on. I have lots of experience with Sri Lankan foods and they're incredibly good and flavorful. They rate right up there amongst the best food I've ver had.
re: LMAshton
LMAshton - do you have a resource for your Sri Lankan cooking? (Books, online, or otherwise?)
re: The Oracle
I do. The cookbooks I use are out of print, published 45 years ago, so those you can't get. Sorry. There are other Sri Lankan cookbooks that are much more recent, of course, but I haven't used any of them, so I have no idea how good or authentic any of them are.
However, I have a food blog where I post Sri Lankan recipes, including those that my mother in law taught to me. I haven't posted all the recipes yet, so if you have any specific requests, please let me know. Also feel free to ask me any questions you have. :)
One more thing... there was a nameserver error with the domain which was corrected last night. DNS propogation sometimes takes up to 72 hours, although it's mostly done within 24, so if you have any problems accessing the site, it's temporary, so please try again. :)
re: westsidegal
We use curry spice in my home, but we haven't made a lot of authentic curries yet! I think we've got an Indian cookbook somewhere in the shelves, so I should probably pull it down and read it sometime. :)
I don't know that I could call this cake super-cheap, but assuming you have eggs, butter, vanilla, baking powder, etc. already at your house, the big purchases would be cake flour, coconut, coconut extract, coconut milk, coconut water, and almond extract.
It's really freaking amazing and plenty time-consuming!
re: Njchicaa
Coconut is sort of a fan favorite with me :) That looks delicious, and to be honest, I find the moistest cakes to be the most appetizing (though usually the heaviest in the stomach XD)
re: SummerBoredom
I promise if you make it you will be thrilled with it. I was as were all of my coworkers when I brought it in for them to try. One woman offered me $100 to make it for her next party (ingredients are probably $20-25).
re: Njchicaa
I've always wondered that if I got to make food that people want, if I could get them to pay me to make it for them! Heh, but I've still got a ways to go. All these recipes everyone's been telling me about ought to help me challenge myself though!
re: SummerBoredom
You could try a tres-leche cake with coconut milk as one of the milks... like this.
Not heavy, delicious, but actually not that hard so perhaps not making your criteria - but it would be awesomely good!
Marcella Hazan's Bolognese Sauce. Takes pretty much all day since I do a 4x or 5x recipe.
re: c oliver
This recipe really is amazing. Looks simple but the flavors are so much more than the sum of their parts.
re: girlwonder88
I'm headed towards making another big batch. Got family coming in a few weeks and I'm seeing her green lasagna :)
Are you near a body of water? One of the most useful skills I learned was fishing. Where to find the fish you desire, how to bait, lure and catch the fish you desire, and how to clean (how to filet really well) and cook that fish took me two week's under my dad's wing one summer...and that was just for mackerel!
re: pinehurst
We're near a river and about an hour away from Galveston- I'd have to get a license and gear to catch and learn, but this definitely qualifies as labor intensive! XD maybe another summer.
re: kaymbee
I've heard that is amazing but haven't fixed it...YET.
re: kaymbee
Kimchi probably wouldn't be a good idea for me, I'm a science major so I know the importance of keeping fermenting products uncontaminated, and I'd have to get some equipment for that. Theres a grocery store with some delicious kimchi that'd be much cheaper though, so getting that wouldn't a problem. :) Thanks!
re: kaymbee
Also ditto this; I think it's one of the best things I've ever made. I use a variation for a boneless pork roast.
I have always wanted to try making an involved vegetable terrine (like this one http://www.epicurious.com/recipes/foo...), but have never gotten around to it.
re: cresyd
That sounds interesting, I think my parents and grandparents would really like something like this!
re: SummerBoredom
I have always watched the different Masterchef Australia terrine challenges and one day I will have the time, equipment, ingredients to really go out it! Definitely on my cooking bucket list.
Another idea would be to find different country pate recipes that use lesser cuts of meat. Perhaps not as time consuming, but definitely a different way to deal with cheap meat beyond slow cooked stews.
re: cresyd
Well, that still sounds good. The more flavorful ways to use cheap meat, the better. In a lot of ways, its more impressive to take cheap meat and make it wonderful than it is to simply prepare something already delicious like steak, y'know? Since I'm only a student, I'm really keen on getting more skilled in cooking. That way I'll be able to feed myself with decent meals and try to stay healthy. (Although so many fun dishes are farrr from healthy X) )
re: SummerBoredom
In the past few years I've really developed a taste for chicken liver pate - I think growing up the texture put me off, but now I really enjoy it.
re: cresyd
I heard that seems to bug a lot of people, I like chicken liver just fine. Its a bit rich though, so I don't eat too much of it at once.
re: gordeaux
Oh yes. Some years ago a friend made them for Christmas and they were great. But she said "nevermore."
That reminds me. I made xiao long bao aka soup dumplings. A two day process. Good but not THAT good. Here's the recipe:
re: c oliver
I'm pretty patient with things like that, so tamales won't be a problem. Soup dumplings would be new for me too though so thats something to consider.
re: gordeaux
Ahhhh so delicious... I'm actually considering tamales 'cuz I love 'em so much!
Filled pasta, especially small, filled pasta, like tortellini in broth. If you make your own broth and ricotta for the filling, it's cheap and soul satisfying.
re: Berheenia
Stuffed zucchini blossoms are excellent. I've made them a few times. I wouldn't call it difficult or labor intensive, other than finding the blossoms, which can be difficult and has a very short window, at least in Minnesota.
re: foreverhungry
But she also made her own ricotta!
re: Berheenia
Believe it or not, I'm trying to grow zucchini right now, so I actually have blossoms. That'd be really doable!
re: SummerBoredom
What about squash blossom pizza?
You can make your own dough, sauce, ricotta
Just about any recipe from Thomas Keller is labor intensive. So any of his recipes where the cost of ingredients meet your budget ceiling (which was unstated here) would be a candidate. Also....
Eggplant Caponata
Puff Pastry
Raspberry White Chocolate Mousse Cake
Tarte Tatin
re: Sam D.
If you do any of these I'd like to know how it comes out. I read his cookbook mostly as food porn.
re: Firegoat
Ha, I'll let you know. :)
re: Sam D.
I'll be sure to look up Keller's recipes. These are all good ideas, I like the idea of being able to make things like baklava which I've only heard of. Thanks for these suggestions!
If you enjoy meat, check out the cheapest parts of the meat case. The parts of the chicken you rarely get in a restaurant. Backs, neck, wingtips, gizzards, feet.
Beef shanks, heart, stew meat.
Pork hocks, trotters, shoulders, hearts, intestines.
10 lb sack of chicken quarters.
If you have a fish monger, get the heads. Plenty of meat and brothy goodness.
Now hit the internet and see how those pig intestines are used in China, Puerto Rico, Argentina, Germany, etc. You may have 3 or 4 days of meals right there.
Go to a produce or ethnic store and buy the veggies you have never seen before. Get multiple names. Ask the manager how to use them. I do not have high expectations with the checkout women as they usually shrug their sholders and say something to the effect of Mom does that.
How many ways can you serve a pear, apple, breadfruit?
Have fun.
re: INDIANRIVERFL
Oh I know, the check out people are usually just trying to survive their work shift XD I've gotten pig uterus before and stir fried it. It was a lot like eating gizzards in a stir fry. Since peaches are in season right now, so now I've been digging through our cookbooks for good recipes. Thanks for the tip though. I usually only thinking of Asian countries (and usually just the first few that come into mind) and Mexico, but there's always other countries with street food that would meet my interests.
Any of Paula Wolfert's Moroccan/Mediterranean recipes would fit the "time consuming" requirement. Usually cheap, too, and most importantly, delicious.
For Mexican cuisine, you might want to check out Diana Kennedy....also very laborious, fantastic recipes. Pozole is the first thing that comes to mind...plus you can have fun using a pig's head!
re: Allegra_K
Yes, Diana Kennedy is a stickler for authenticity and a lot of her recipes and instructions take a long time, use cheap ingredients (if you're in TX so much the better and cheaper) and taste marvelous.
Try to find a copy of "The Cuisines of Mexico" by Kennedy.
Try making Thomas Keller's smoked salmon cornets. They're a great treat for after the burns on your fingers heal.
re: rjbh20
But smoked salmon isn't cheap.
re: c oliver
True, but making smoked salmon is - beyond the cost of the salmon filet, which you can usually find decent quality on sale. I figure I make smoked salmon for at least half of what it costs in the supermaket, maybe a greater cost savings.
re: foreverhungry
Agreed. My BIL, a former river guide on the Middle Fork in Idaho, rigged an old refrigerator as the smoke box for enough salmon for 14 of us to enjoy for a week on the River of No Return.
re: foreverhungry
Somehow I'm guessing a student, on summer break, doesn't have any type of smoker lying about.
re: c oliver
I rigged a cold smoker for use on the countertop indoors. A styrofoam cooler, ice, a thermometer (not absolutely necessary), a metal tray, and a "smoking gun" (which could also be home rigged for a similar [though with some difference] using a coffee can and a cheap soldering tool). I'm guessing it can be put together form anywhere from free to $100, depending on how much you want to scrounge and whether you buy a smoking gun or make your own version.
Once you have that kind of a setup, you can cold smoke small amounts (up to a couple of pounds) of anything for dirt cheap, inside or out.
re: c oliver
OTOH, building a smoker might be right up his/her alley. You can do it with an old can and a soldering iron, or use a hot plate and a cast iron pan, and probably a number of other ways. Where there is a will, there is a way.
re: cowboyardee
I think I better look up some detailed instructions on building a smoker if I wanna do that. Thanks for that idea though, that might occupy a few days if I can pull it off!
re: c oliver
re: SummerBoredom
Copy this and enter it into your search engine of choice-
alton brown clay pot smoker plans
re: c oliver
Alton brown fashioned a cold smoker (I think it was a cold smoker) out of clay pots and I'm not sure what else, besides foil. Maybe a hot plate. Worth an internet search, anyway. You don't have to smoke salmon, after all. Gizzards, chicken legs, lots of stuff is good smoked.
re: EWSflash
It was a hot smoker, to my recollection, (though you could likely rig it to be a cold smoker some how)
- He used 2 giant ceramic pots a pie tin and an electric hot plate as the heat source.... pretty cool.
I just found this looks like someone took his Idea and improved upon it.
re: c oliver
(a) you only need a small amount -- a few ounces is plenty; (b) you can smoke your own or (c) make salmon tartare using unsmoked salmon.
re: c oliver
Ah, its not a bag on simplicity or easiness. I just have too much time on my hands, so I'd like to have projects that would kill my time and present it as a delicious treat. I'll be sure to keep your suggestion in mind though.
Indonesian layer cake.
You cook each layer one at a time.
I think the most expensive thing in the recipe would be the brandy, but I think it would still be good without it.
I second the votes for tamales.
Consider also:
lupini beans
candied ginger (or candied citrus rinds)
ferment some kimchi or sauerkraut
re: DuchessNukem
Why lupini beans or hominy? Put 'em in a pot of water, got to bed, cook the next day.
re: c oliver
The recipes I've seen for lupini involve several days of soaking/draining. As for hominy, it seemed interesting to research different recipes, find and prep the ingredients, go through and understand the process.
Not sure where "Put 'em in a pot of water, got to bed, cook the next day" applies to either.
re: DuchessNukem
I mistyped. GO to bed, not got. Meaning soaking overnight isn't exactly hands-on cooking :)
re: c oliver
Jeez, really? Was not referring to the typo; was referencing the whole sentence as not applying to the suggestions.
I chose to interpret the OP's post as not simply needing 8-12 hour days spent chopping, straining, simmering, etc.,
but that she (guessing from avatar) might enjoy some multi-day projects that would help teach some skills or have interesting process/science/results. I may be dead wrong; that's fine with me.
I have a pound of lupinis I bought as a project because the multi-day ritual sounded interesting. Again, not an overnight soak then a cook. Here's a couple of examples:
http://chowhound.chow.com/topics/401278 (CH thread on lupinis
As for making hominy, again, a complex process that could prove of interest. I'm not talking about already prepared hominy. Here's a few references:
re: DuchessNukem
Yes, we interpreted OP differently :)
re: DuchessNukem
I love all the references you're giving me! It definitely gives me a good groundwork for me to work with. Also, I don't mind the different interpretations everyone took off my post, I just wanted some ideas to work with and maybe some new techniques to learn.
re: DuchessNukem
Kimchi probably wouldn't be doable, but I've used hominy in menudo before. Candied ginger would be cool though especially if it can go un-refrigerated for a while. One of the challenges of school is thinking of cheap dishes that can stay out of a fridge for a day and not kill me or get me suck.
re: SummerBoredom
I've made gringo kimchi using ordinary green cabbage, red radishes, carrots, garlic, red pepper flakes, and salt. You'd need a glass jar of approp size, and a baggie filled with salt water to place on top. Three to five days on the counter, then into the fridge with a cap on the jar. Very doable at minimal expense, if you're interested. :)
re: DuchessNukem
I am interested! :D Thank you for the suggestion. That's much more manageable than the traditional version.
re: DuchessNukem
I made this one with bok choi because that's what I had on hand. It really only takes a day or two and it tasted like the real deal ( grew up eating it).
Kimchee is more of a method than anything.... though after one adventure I;m far from an expert.
re: sparky403
I like your take on it: "more of a method", so true... and is there anything that bok choy can't do?
I'm balking a bit at the banana lol. I've got an aging Cavendish lying around but I think I'll drop it into some bourbon rather than kimchi.
re: DuchessNukem
I was skeptical too.... but I looked at lots of other kimchee recipes and most have a pine apple or a bit of fruit.... it's needed for the fermentation..
for the finished product I couldn't detect any banana all all..... so not to worry.
Re: the method, if you wanted to use pineapple, a peach etc, I am pretty sure it would work just the same.
Also, I used fish sauce and just ground up small Mexican dried chilli's (Serrano's?) as I didn't have the Korean one... I was impressed with the results. Give it a try you'll be pleasantly surprised (I did find it better after a day). My father had a Korean girlfiend when I was growing up so I have eaten my share it was definitely kimchee.
re: SummerBoredom
Done Kimchee - need large containers, wouldn't recommend plastic if you are using ANY oils - such as dried fish/shrimp as some recipes call for. Ceramics, glass are just fine.
Cool, cellar storage is a good idea when things are to be fermented.
re: DuchessNukem
I love the candied ginger/citrus rinds idea!
re: joonjoon
I can already make menudo, its good stuff. I haven't done posole though.
re: SummerBoredom
Impressive! How about head cheese?
Make your own flat rice noodles (kway teow) from scratch:
Make your own hand-pulled noodles. Cheap ingredients, will take you forever to master but once you do you'll have the coolest skill under your belt.
re: inaplasticcup
unfortunately I keep getting media ads from American outfitters for "disco pants" Which I would never wear so you may all breathe a sigh of relief now. But would I need disco pants for discos pastry?
re: Firegoat
re: inaplasticcup
I don't think that would encourage anyone to eat food. ever.
re: Firegoat
Hahaha thats hilarious! I have trouble like that with my searches, but usually when I'm looking up science terms... not normally food. XD
re: inaplasticcup
My mom would love it if I learned that!
This kills a lot of time and there is some price in the cheese but it's a lot of fun if you have a day to kill
The broth for a Vietnamese Pho or Japanese Ramen is a closely held secret for the chef. It will make or break their restaurant and it's not unusual for it to take 24hrs to make.
Lots of recipes on the web, ingredients are cheap. Combine recipes, add your own twist, come up with your own legendary broth.
re: p0lst3r
Here's Andrea Nguyen's recipe for pho bo which I consider unbeatable. And nothing difficult of time consuming about it.
re: p0lst3r
Agree with the pho idea. The broth ideally simmers for hours and hours.
Also like the idea of making jam. Find some fruit that's in-season, but maybe a bit bruised (so it's cheap). Then make, and can, a bunch of jam. On that note, pickles could work too.
If you make things that are canned, you could use them as holiday presents in December!
re: Dave MP
Mmm, homemade jam! Way better than store bought! On that note, you could also make and can pickles, chutneys, and so on. Use the fruit or vegs at the height of the season.
re: Firegoat
For that matter, make your own "processed" cheese using sodium citrate and xanthan gum, and cheddar and gouda (or any other cheese, within some bounds), and following the Modernist Cuisine recipe. You'll have the base for the best mac and cheese. And you can amaze your friends with your own homemade (and much better tasting with no preservatives) version of Velveeta.
re: Firegoat
I've done that! I'm still here and relatively sane as well...
re: Firegoat
Hm... I imagine I'd have to set some sort of culture dish out, but I'd probably get more than I'd bargained for... like pink sourdough starter o_O I managed to make a starter on my first try, and I was so relieved when it didn't turn pink like my cookbook had warned me.
re: Firegoat
One thing - not all wild yeast (another term for sourdough) I sour. Mine isn't at all, not even a little bit. Mine also rises relatively quickly. But yeah, making your own starter and then making bread from it? Immensely satisfying. :)
Homemade ravioli - you can stuff with homemade sausage. The pasta dough is just flour water and egg (or no egg), and you can make Italian sausage from cheap pork cuts. No need to stuff or link it. Then a cheap and easy tomato sauce would make a very impressive meal.
re: NonnieMuss
Do you make your pasta dough without a pasta maker?
re: c oliver
I can and have, but it's a pain in the arse. I have an old Atlas I got on Ebay for $12. No motors or plugs or anything.
re: NonnieMuss
Yeah, thats one of the dishes I wrote down. I am curious to know about the pasta maker though, since I don't have one. I've heard its possible to do it all by hand but its tougher and more likely to come out uneven?
re: SummerBoredom
You can probably find plenty of opinions about that. I use a pasta maker attached to my KA stand mixer and get it super thin. Not sure how happy I'd be with filled pasta if it weren't super thin.
re: SummerBoredom
Getting the dough rolled out evenly and thinly takes a lot of practice; when I proudly showed my mom my Atlas, she told me about how her Nonna (my namesake IRL) used a rolling pin three feet long to do ravioli. Check eBay for old pasta makers - it's a very common item to buy, use once, and stick in a closet for years, or to get as a gift and decide it's too much hassle - perfect for eBay in other words. Mine was a little rusty and dirty but a wire brush, some vegetable oil, and a batch of cheap fake dough cleaned it right up.
Another fun idea might be to get Pepin's technique book (I got mine used for $8) and play with all the fiddly little knife skills, decorating, and carving techniques. You can practice most of them on potatoes, which are super cheap.
re: NonnieMuss
I just had a thought re pasta. I took an Asian dumpling class a few months ago and we used a tortilla press to get the dough flat and even. That could work for ravioli I'm thinking. And the presses don't cost much.
re: c oliver
So you'd also recommend a tortilla press? I'd probably need one if I want to make homemade tortillas anyway, right?
re: SummerBoredom
You can certainly make em without a tortilla press. Roll a small ball of masa dough in your palms, place it between two sheets of plastic wrap or a sheets cut from a large ziplock freezer bag, and squish under something heavy and flat, pushing down hard on it. Might have to roll em out just a bit with a rolling pin after that to get em thin enough. Cook it, and make the next one while the previous one is cooking.
But if you make a lot of tortillas, a press is much less of a pain in the ass.
edit: sorry, I misread and thought you were talking about tortillas. Still, the same technique will work, though there will be some variation in how hard you have to press and which materials work best to place the dough on.
re: cowboyardee
Okay cool. Maybe I'll look into getting basic tools like a pasta roller and a tortilla press around christmas. Those'll be good tools to have when I transfer into a dorm anyway.
re: SummerBoredom
Check out local thrift stores, Goodwill, Salvation Army etc. I've found ridiculous steals on things like meat grinders and pasta rollers there. It is really amazing some of the interesting kitchen gadgets you can find for next to nothing if you are patient and don't mind looking through a lot of crap.
re: NonnieMuss
It seems I'd better get a pasta maker then XD I haven't had a single person say its better without the pasta maker. I was thinking about getting one anyway, but to use one clay jewelry projects. One of my other hobbies is jewelry making, and its surprising how many cooking related tools are involved with polymer clay. I still haven't decided if I'll use polymer clay yet.
re: SummerBoredom
It's possiable but It looks like it would take practice... I saw an older DDD episode where a lady got it super thin using a broom handle... it didn't come up using a google search so check the food network site... Here's a similar link
This recipe for rozen torta (pink layer bar cookies) is in my someday file --- for that mythical time when I have an empty shelf in the fridge AND two days of cooking time available.
re: MidwesternerTT
This is pretty detailed, thanks for the link!
And did you read thru this recent mega-thead on labor of love recipes?
re: MidwesternerTT
No I haven't! I just barely made this account after realizing that none of my friends either knew how to cook, or didn't want to cook complicated things.
Along the same line as those who have suggested raviolis, pierogi. Labor intensive and delicious.
My kind of thread. Here are a few ideas.
Making pizza doesn't have to be hard, but making pizza in a home oven that has the consistency and texture of a high
end professional set up can be a real challenge. Here is a link to some of my thoughts on the process
Cajun rice and gravy is dirt cheap. Not super skill-intensive, but definitely requires some patience to turn the ingredients into something special and build a ton of flavor. Awesome technique. A link.
For guests, I'll occasionally make corn tortillas from scratch and then set out a bunch of fillings for tacos from which they can pick and choose. Doesn't cost much. You can braise some chicken thighs or pork butt to make both the meat and the sauce. For a cool technique to try, consider reading this thread about an obscure form of braising that creates some really intense flavors, nicely browned but tender meat, and a delicious sauce.
I've made chawanmushi a few times. The base is super cheap, but just a bit labor and technique intensive. The garnishes can be essentially whatever you want to use - take whatever ingredients you have and treat em as well as you can. Makes a really elegant dish and presentation.
Similarly, ramen uses a comparatively cheap base and fills it out with whatever garnishes you feel like using. Here is a link to a mushroom ramen I made for a competition.
The mushrooms up the price, but were only included because of the theme of the contest.
Next time I make ramen, I'm going to try to make hand pulled ramen noodles, just to up the difficulty/fun/educational factor.
To alkalize the noodles, I'm going to try using 'baked soda'
re: cowboyardee
I've made pizza dough before, but I usually just use Fibonacci bread. Thanks for the link to your advice and all of these links and ideas. These use pretty common household kitchen ingredients which means I won't have to go out and buy things especially for one dish for most of it.
re: cowboyardee
chawanmushi = simple? But not easy.....getting that one perfect would be very difficult;......
I don't think I've ever even seen that on iron chef. do that one.... they should tho' - just so we could see it done:-If
You might be able to checkout at the library Michael Ruhlman's "Charcuterie: The Craft of Salting, Smoking, and Curing" and learn to make sausages, sauerkraut, pickles, pate, mustard, etc.
You could also get the "Ball Blue Book Of Canning and Preserving Recipes" and get some inexpensive canning supplies and learn how to make jams, pickles, etc.
re: Terrie H.
Charcuterie - perfect given the OP's guidelines.
re: Terrie H.
Thanks for the idea! I don't know of my local library has those books, but I can always try and wheedle some of the basic information from the book off the internet.
re: SummerBoredom
The Ball canning book is probably all of $8 used, if that helps. But there are certainly lots of places to get similar info. Good luck with your summer project.
re: Terrie H.
Thank you Terrie! I'm usually pretty good at digging out both free recipes and information, as well as the cheapest prices on things like books, so I can definitely dig up the best on canning.
I'll ditto ramen. I've made the Momofuko version, and to do it properly take days, and the meat cuts you use are considered scraps by most- neck bones, chicken feet, so cheaper, if you can find them.
Then you can make the noodles, which I did not do.
Come to think of it, bibim bahp is also somewhat labor intensive and cheap. Marinade the boolgohgi, make 3 or 4 kinds of veg bahnchahn, make rice, make seasoned gochoojahng, julienne cucumbers, fry an egg, cook the boolgohgi, put it together...
Make this: http://www.epicurious.com/articlesgui...
I don't know if it's cheap, but if you use store brand cream cheese in the frosting and pick your own berries, it might be. It is definitely labor intensive, at least the decorating part is, and it's the kind of thing that would turn out perfectly hideous if I tried it. I love to bake, but there's no way I could get those rows of berries so straight.
re: Isolda
I'm getting hungry just looking at it XD The decoration looks straight forward, but I've always been sorta a cake only kinda person myself XD I'll make frosting, but you'd have to pretty much make me go through the trouble of a designing the frosting.
re: SummerBoredom
Yeah, if I attempted that myself, I'd just use a whipped cream frosting, stabilized with a little gelatin to make it sturdier, but then we'd have to eat the whole cake up pretty quickly!
Time consuming & cheap: Cholent (takes about a day to cook + bean soaking time), really cheap cuts of beef & potatoes, chickpeas or other beans.
Time consuming & can be cheap: Cassoulet - can use pork instead of duck I'm sure.
Manhattan clam chowder: Buy clams & shuck them yourself - cheap & time consuming. The veggies in a precise dice - time consuming, otherwise cheap.
I remember reading a Jacques Pepin recipe for cooling a stuffed deboned chicken (the book was on cooking techniques). Deboning a chicken, but keeping it intact is a timeconsuming skill. The stuffing & chicken is cheap enough.
Cheap & skillful - BBQ your own pork shoulder over coals on a hand-turned spit.
The Kimchee Cookbook by Kim Man Jo et al, has many recipes calling for knife skills, cheap ingredients & time.
Sou Boereg - ingredient cost, about 5 bucks, difficulty level, mind-numbing. The difficult part is rolling the dough out to near-phyllo thinness (my grandma actually made her own phyllo dough, though she had a battalion of other church ladies helping). The more difficult part is individually boiling the ten 11x15 sheets of paper-thin "pasta" without tearing them too much, then shocking them in cold water. My version has muenster cheese, eggs, and parsley in the middle. The whole thing is crisped in butter in the pan, then flipped to crisp both sides. The flavor and texture is unbelievable, though, for such a simple recipe. Here's a thread with some recipe links: http://chowhound.chow.com/topics/353544
Another thought are Indian pickles. Very cheap ingredients depending on the pickle somewhat labour intensive and definitely need time to cure.
Also preserved lemons (middle-Eastern) are relatively inexpensive, take time to prepare, and definitely need time to develop. Once done - lots of uses!
A dessert item is a fruit compote.
Take various dried fruits, add water almost cover, add cloves, cinnamon, cardamom seeds (1 clove to 3 cardamom to a small cinnamon stick - more or less),
a little lemon peel, simmer until the fruits have plumped up somewhat. Cool & place in the fridge for a day or so.
Serve with a dollop of whipped cream if you like.
The chilling and waiting creates a natural syrup.
Main ingredients (for my taste) are (dried) prunes, apricots, pineapple, cherries, pears, apples, mangoes (in moderation), cranberries if you like tart, coconut is OK, but I won't cook it - just add it into the mix afterward.
Whilst on the fruit subject -
Try poached pears in wine sauce. A fair amount of prep work peeling and coring the pears. About 40 min of cooking, thence some chilling involved.
re: sandylc
Lol it has, but easily forgiven. I'm amazed at all of the suggestions I'm getting, I have to look up half the dishes just to understand what they are! XD Its awesome!!!
Lumpia aka fried Filipino egg rolls. Homemade wrappers are time consuming but produce thinner, and crispier egg rolls. Very similar to making crepes. Typical fillings are french-cut green beans, julienne carrots, hand-trimmed beans sprouts (pinch off the sprout, and tail ends), and freshly minced pork, or shredded chicken. Rolling them is an art in itself making sure to get a tight roll.
re: letsindulge
Egg rolls are one of the things I've been considering, so if I make eggrolls, I'm sure I'll give Filipino egg rolls a try!
These bagels always get rave reviews.
Caramalized onions
This method makes it less time consuming, but chopping the onions still takes a while, especially if you're doing several batches.
You can also bake them at 400 degrees Fahrenheit for about 15 minutes instead of deep frying them.
re: ecclescake
I've got a Williams Sonoma bagel recipe, I just haven't gotten around to making it yet. I really should give handmade bagels a try though, so I can see if I like them better than store-bought. Is there any big difference?
re: SummerBoredom
I lived in Germany for a while and made these for a friend, who had been an au pair in New York. When her husband had one he exclaimed that he finally understood what she had been talking about when she said how good bagels were. Until then all he had had were German supermarket bagels.
I don't know what they're like in US stores though so you'll have to tell me if there's a big difference.
Another thing you can do with bagels if you have plenty of freezer space is to make several batches, par-bake them (bake them for 3/4 of their cooking time) and freeze them. Then when you want bagels later you just have to bake them enough to warm them through and give them a little colour (about 5 minutes) and you've got fresh bagels!
re: ecclescake
I'll let you know. :) the store bought bagels can be pretty good in US depending on whether you get them in the pre-packaged section of the store or the ones that were made just that day in the bakery. I also know of particular bakeries that specialize in bagels. I hope homemades a lot better, because bagels are pretty tasty already, and I'd love to put all sorts of different things in 'em! Like maybe ginger candy sugar from the Alton Brown recipe might be good?
re: SummerBoredom
Homemade bagels are amazing. Be sure you use a recipe that includes barley malt; also, they MUST be boiled or they won't be right.
re: sandylc
Yeah, I figured since it seems to be the only recipe in my cookbook that required boiling, that bagels had to be boiled. So I need to get a barley malt for these? What does that do?
re: SummerBoredom
Barley Malt (liquid or powder):
1. Is very nice food for the yeast
2. Provides part of the distinctive bagel flavor
re: sandylc
Yeast food huh? I wonder what would happen if I isolated a sample of my sourdough starter, and then threw in some Barley Malt in with the next feeding..?
re: SummerBoredom
Barley malt is for flavor.
Also note that a lot of traditional bagel recipes alkalize the boiling water to get a kinda pretzel-y taste and browning. Baking soda is sometimes used. For a more dramatic effect, lye can be used. Lye can be a bit harder to get your hands on though, and though I haven't tried it, I suspect the 'baked soda' I linked you to in my longer post in this thread would achieve a similar effect.
re: cowboyardee
I love that you know what these ingredients do for the food. I'm thinking to try the recipe in the cookbook I have as is, and then maybe using some of the things mentioned 1 ingredient at a time to watch the changes.
re: cowboyardee
Yes, for its flavor, but also as a yeast food.
re: sandylc
It's awesome as a sub for sugar in yeast based waffles, both in terms of color and flavor.
re: sandylc
You're right, of course. But I had assumed the question was why to use it in place of other sugars. If you make a bagel recipe that doesn't call for barley malt, the yeast will still have enough fuel to do their thing.
Someone has mentioned caponata. That and ratatouille
use lots of cheap summer veggies and require lots of
chopping. Several prep methods - stove top, baked, even
grilled but I've never had a bad batch. Of course, the
caponata can become not so cheap when you start adding
quality olives, capers etc.
re: ferventfoodie
Yeah, with stuff like that, I often end up skipping ingredients since it takes a toll financially. But veggie dishes would be great, not really 'cuz I go vegetarian ( I'm honestly a through and through omnivore, don't take away my meat OR my veggies!) but I'd like to have more vegetable dishes to eat. I don't feel like I eat enough of them sometimes.
Mole Poblano. . .not necessarily difficult but definitely time consuming and labor intensive. Most expensive ingredient would be the nuts.
I have always been a little afraid of apple strudel, getting the dough to that stretchy, thin consistency to do the proper wrap.
I also second dim sum. So many different kinds of filling, and if you are making the dough, can be much more of an undertaking. It also tends to use smaller amounts of meat, if you are on a budget.
re: thinks too much
Where we live, we have NO dim sum so I'm getting a real kick out of making it myself.
I still stand by making cheese. Ingredients are cheap. It takes for f'ing ever (aged cheese) and it will inevitably either be spectacular or break your heart
re: Firegoat
Like romance.
re: Firegoat
Do you have a particular recipe you recommend? 'cuz the recipes I know of are a bit costly with the supplies they require.
re: Firegoat
Cheese can get rather pricey if you're having to use rennet and citric acid.
Ricotta is cheap to make, but isn't super time consuming.
re: juliejulez
Yeah, thats why I want to know the recipe Firegoat might be thinking about. The ingredients ring up at a pretty high price altogether, and it may be cheaper just to buy the cheese from the store.
re: SummerBoredom
Oh it's always cheaper to buy it at the store. New England Cheesemaking Company has had the best prices on supplies that I've found.
re: Firegoat
I purchased my stuff at a local brewery supply store here in CO, it was cheaper than New England Cheesemaking. Still was around $10-15 though. You get a decent quantity so you can make a lot of cheese even with the smallest containers, but the initial investment isn't super cheap (although a lot of people might consdier $10-15 cheap). Also if you don't know what you're doing you do end up wasting a lot of it. A friend of mine and I have been attempting mozzarella ever since we took a class... we've done 4 batches and only one (the third one) turned out decently.
re: juliejulez
I think a good starter kit at NE Cheese is about $20. I guess I thought that was reasonably cheap for the amount of cheese you could make from it. Obviously you can make some soft cheeses just with milk and lemon juice.
re: Firegoat
Yeah the instructor of the class I took said to avoid those kits, I think because of the type of rennet (the tablets vs liquid) that's in them, makes the process harder. I dunno if that's true but we heeded her advice. And yes, that's why I mentioned ricotta above... that is really easy and cheap to make. Just not very time consuming.
re: juliejulez
A good cheddar has been my life's work... and have yet to achieve it. Then again I only go on a making cheese tear about once a year... so probably just 11-12 experiemental cheddars out there with my name on it.
re: juliejulez
And Mozzarella is seriously hard!
re: Firegoat
One of my coworkers recently made mozzarella- he said it was insanely easy to make. I wonder what the difference in your techniques was!
re: juliejulez
I think I bought one of her kits starting out. But you can buy whatever ingredient you need separately once you realize what you want. They sell quite an array of rennet depending on what you are looking for... liquid, powder.. tablets even vegetarian
re: Firegoat
Yup the one in the kit is vegetable rennet actually. I'm all about the animals though :)
re: juliejulez
They have some decent stuff. Once you get past the basics and know what you are really looking for. They've always given me good customer service.
re: juliejulez
You're right. We go through a lot of ricotta in my house.
If you make the ricotta, you can make cannoli shells in which to put it.
re: EWSflash
Wow. Love the punkdoemestics site!
How about an Indian meal? I recently did one, and had about five dishes and you want to talk about labor intensive..... None of it was really hard, just a lot of steps and prep was involved. My menu was pork vindaloo, chicken pakora, basmati rice, garlic naan, red lentil Dahl. None of the ingredients were super pricey, you can mix your own vindaloo spices, or I bought a bottle of vindaloo spices premixed from Penzey's, that would be the priciest thing you have to buy.
Are you in Texas?? what ingredients are cheap and available now thru August/? What can you get where you are w/out too much trouble.
You mentioned peaches:
peach pie, dried peaches (to store) peach jam, pickled peaches, brandied peaches, peach leather, spiced peaches, grilled peaches, peach marinade/bbq sauce for chicken, peach cobbler, peach shortcake, peach ice cream, peach melba, peach pound cake wiyth peach sauce, **** blueberry and peach gallette ****, peach preserves,
peach upside down cake, 1 perfect peach eaten outside under a full moon.
Aushak (Afghani leek dumplings). Long to make but super delicious and if you make a vegetarian version, they are even cheaper.
Anything based on caramelized onions. Roasted in a 300-325 oven and stirred periodically, or caramelized in the crockpot, they'll take and hour or more (keep checking for color and softness/sweetness). Do a mix of red and white onions, with scallions or other oniony bits thrown in and use in homemade beef broth for onion soup, with cream and egg for onion tart, with soy/veg meat substitute and herbs/spices to make a cheap, heart healthier "taco meat" etc...
Pelmeni: http://www.food.com/recipe/meat-fille.... I never put crushed ice or butter in my filling. Also usually use ground beef only. Super yummy served with butter and sour cream, In Siberia they also serve it with soy sauce and vinegar (why not, they are essentially dumplings).
Piroshi: http://www.food.com/recipe/piroshky-p.... Pretty similar to my recipe except that I brown the onion and garlic with the ground beef, and sometimes I add a few chopped hard boiled eggs to the filling. Oh, and dill. Must have dill.
I must say I'm very impressed with your summer project. You are a unique young man/woman and you'll be sure to impress your friends! Have a good summer vacation.
re: JudiAU
Pierogis - I second this! They really aren't difficult to make, just putzy. And carbo-licious. I like them browned in butter after boiling.
re: JudiAU
Pierogies... Yum! Covered in caramelized onions and mushrooms fried in butter and drenched in sour cream... Yum yum yum!!!!
Hello! I'm with you. I like a challenge, and I like to save money. Here is a labor intensive recipe that will take you a few hours. One of my favorite ways to spend the day in the kitchen, on a budget, is to bake! Try these feather light, "Jam Thimble Buns." I got this recipe from an old vintage cookbook and was first attracted by the cute name. These are over the top awesome! Enjoy, ~M


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This is not your everyday Billboard chart. Each week, we'll tell you which bands are selling in the fine record shops in the Dallas-Fort Worth metroplex, where we consumers of music have impeccable taste. Yo la Tengo and Tame Impala are still doing well this week; however, new to the mix and top se ... More >>
Welcome to the inaugural Five-Minute DC9 At Night/Good Records Challenge! Here, we take some of our favorite touring artists and the occasional Dallas personality to that treasured musical playground, Good Records, for our own version of Supermarket Sweep, to see what they come up with. The challe ... More >>
Lots of musical action happening this evening. Kinda feels like half of the Pacific Northwest is in town tonight.
To infinity... and beyond!Gossip, gossip -- if you've been following our daily power rankings of buzz at SXSW 2011 over the past few days, then you know that, yes, indeed, Kanye West has had it all week long at this year's annual festival in Austin.And, after briefly losing the top slot in our ra ... More >>
Free Energy, Foxy Shazam and HolleradoThe LoftOctober 22, 2010Better than: listening to politicians try to inspire hope with the upcoming elections.Free EnergyPhiladelphia-based power-pop group Free Energy has been climbing very fast since their March 2010 debut album Stuck on Nothing, a critical ... More >>
Your daily dose of national music news for Friday, March 26, 2010...It's official, The Dead Weather are coming back... soon.Lady Gaga and Beyonce have gone and done it now... they've upset the wrong Mormon has-been pop-star.So how exactly does 50 Cent pick out his diss targets? I'm assuming th ... More >>
Pete FreedmanAfter a day filled with old favorites like Superchunk and new ones like The xx, heading to see a new band like Band of Skulls seemed fitting. And it worked out...What day is it today? Saturday? Let's see... got here on Wednesday... and that was Day One... so I guess yesterday was Day ... More >>
Your daily dose of national music news for Friday, November 20, 2009...It doesn't take The Dead Weather long to make records. The band just released its first album and it's already ready to release a new one. It didn't take Jay Reatard's former band to find gainful employ... they have joined up wi ... More >>
The Dead WeatherHouse of BluesOctober 5, 2009Better Than: Sunny Day Real Estate, Rob Thomas, and Arctic Monkeys combined. Yeah, I said it.The Dead WeatherAs far as rock 'n' roll supergroups are concerned, there are two main varieties: those comprised of members of formerly great bands, reeking of ... More >>
Thanks to all the area musicians, DJs, loacl music fans, and, well, everyone else who stopped on in The Libertine last night to check out the little experiment we're calling The Local Hang with Playlister P. It was a night not without flaws--I'll admit that it took me a while to figure out the so ... More >>
Hal Samples Fresh off a killer performance at Austin City Limits, The Dead Weather crawled north for a House of Blues show last night--which you may have read about in Cory's review here on DC9.For another look at the show, Jack White, Allison Mosshart, a giraffe's head and all, check out this st ... More >>
In an odd quirk of scheduling, four major national acts bless our area's venues, offering up an incredibly hectic start to the music week begins this evening. Besides Sunny Day Real Estate at the Granada, Rob Thomas at Nokia and Artic Monkeys at the Palladium, you can also catch Jack W ... More >>
The Dirty Projectors may have been around since 2002, but make no mistake: 2009 is the Brooklyn-based act's breakthrough year, thanks tot he success of the band's phenomenal earlier-this-year-released Bitte Orca, a true gem of a folktronipop of a record, riff with lush instrumentations and as im ... More >>
All photos by Mark C. Austin Like the Yeah Yeah Yeah's set on Friday night, The Dead Weather's ACL offering captivated audiences not because of Jack White's part, but rather because of Alison Mosshart's enthralling efforts at the front of her supergroup. Mosshart prowled and posed and teased befo ... More >>
The early outlook here on the Day Three of the 2009 Austin City Limits Music Festival isn't too bad. The sun has peeked out from behind the clouds here and there, and, for the time being, the rain has held off. Forecasts appear to indicate more rain as the day continues, though, and, surely ... More >>
Horehound (Third Man)
Your daily dose of national music news for Wednesday, June 17, 2009... Bob Bogle, lead guitarist and co-founder of The Ventures has died at 75. His band was best known as the band who played the Hawaii Five-0 theme song. In what is either a stroke of genius or the worst idea ever, Mos Def's n ... More >>
Your daily dose of national music news for Friday, March 13, 2009...Sweet! A good ol' fashioned rock 'n' roll feud with 21st century technology! Trent Reznor has taken to his Twitter account to blast Chris Cornell's new Timbaland-produced album. Of course, if you heard any of the songs on Cornell's ... More >>


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We asked our Twitter followers to send us their shots with the 1D guys – check out these amazing fan encounters!
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Scholar Vladimir Tismaneanu sheds light on communism, fascism, and some lessons of the Twentieth Century.
The Devil in History
Jamie Glazov is Frontpage Magazine's editor. He holds a Ph.D. in History with a specialty in Russian, U.S. and Canadian foreign policy. He is the author of the critically acclaimed and best-selling, United in Hate: The Left's Romance with Tyranny and Terror. His new book is High Noon For America. He is the host of Frontpage's television show, The Glazov Gang, and he can be reached at email@example.com. Visit his site at JamieGlazov.com.


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MEDINAH, Ill. (AP) - A glance at the opening day of the Ryder Cup on Friday:
Score: The U.S. team leads 5-3 after matches of alternate shot and better ball.
What's next? Four more matches of alternate shot in the morning Saturday, followed by four better-ball matches in the afternoon.
Where's Tiger? Sitting down in the morning, for the first time in any Ryder Cup he's played in. His benching came after he and Steve Stricker lost both their matches to the Europeans.
Points: Europe needs 14 points to retain the cup it won two years ago in Wales. The United States needs 14½ points to win the cup.
Key statistic: Nicolas Colsaerts of Belgium made eight birdies and an eagle in his afternoon match, carrying him and Lee Westwood to a win over Woods and Stricker.
Noteworthy: For the first time in nine Ryder Cups, Phil Mickelson won both his opening matches. He and Keegan Bradley beat Sergio Garcia and Luke Donald in alternate shot, and Rory McIlroy and Graeme McDowell in better ball.
Quoteworthy: "We just don't want guys to be worn out. We need Tiger and Steve in the afternoon. We need Tiger and Steve on Sunday." - U.S. captain Davis Love III on benching Woods and Stricker.
Television (all times EDT): Saturday, 9 a.m. to 7 p.m., NBC. Sunday, noon to 6 p.m., NBC.


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Aldi Food Stores-Meat quality? [moved from Chicago board]
Ok chowhounds, I feel the need to explain why I shopped at Aldi the other day. I shop there only for canned or frozen vegetables and European chocolates. I was really surprised at how ultra fresh the meat items appeared. I usually buy my meat at Costco, Paulina Meat market, JOe's, Riviera, Whole Foods, Happy Foods, Minelli's, etc, and occasionally from Jewel or Dominicks for their higher grade stuff. Does Aldi use that chemical that some grocers use to maintain that fresh look longer? I bought a pack of pork chops and baby back ribs two days ago and the meat still looks like it was processed today. I'm cooking for a date tonight and not sure if I should subject her to the mistery meat. Please advise.
Aldi's like Walmart, Costco or Sams gets their meat from large meat houses like IBP etc. They are very heavly dosed with salt. Saline solution. That's why they continue to look so fresh. Just take that into consideration when you are preparing and mind the salt. Otherwise you should be fine.
re: midwest eater 4578
Correct me if I'm wrong, but I was under the impression that meats and poultry that have saline solution added must be labeled as such.
re: YoYoPedro
You are correct! Plus add that beef is almost never stored in a saline.
I cant speak to Aldi's meat quality, but you should feel confident on the USDA grades of meat; Select,Choice or Prime.
The treatment I think you speak of has to do with carbon monoxide treatments. Not I think it's safe, but here is a link to mor info on the process: http://www.beefretail.org/prodMAPUsin...
That being said, I have never thought of Aldi as a "high quality" grocer, but I don't suppose that the meat would be of any less quality than say a Mercado or small grocer.
Cook it, and let us know how it comes out.
re: bobzemuda
Sort of.
this comes up every so often...it's complicated.
You have Aldi Nord and Aldi Sud, each owned by a brother (they split over whether or not to sell cigarettes in the stores and one has since passed away).
The logos are similar enough to be very easily confused.
Aldi Nord owns TJs and Aldi Sud owns the Aldi stores in the US.
re: abf005
As far as my date last night, I decided on a homemade lemon viniagrete (sp?) over rommaine and tarragon herbed smoked chicken instead. I'll let you know how the pork chops go tonight. If Aldi is part of the same chain as Trader Joe's then I think the meat should be pretty decent. It has to be better than Jewel or Dominicks basic grade meat.
re: amoncada
Trader Joe's is basically the gourmet food division of Aldi. The purchasing for both is done by the same group of people, products for both are delivered to and stored in the same warehouses, and the same truck will deliver to both types of stores. What is different is the marketing, with TJ's marketing people being in California and Aldi's marketing people being in their US headquarters in Batavia IL (a far west Chicago suburb), and TJ's selling only specific types of products.
If you look closely, however, you'll sometimes find the same product at both stores, the only differences being the label and the price. The Albrecht brothers aren't stupid...if they get a deal on a large quantity of something that qualifies for TJ's, they will sell as much as they can at a high price through TJ's, and the excess will be sold through Aldi at a much lower price.
This is why I like to occasionally browse at my local Aldi. Well, that and for the chocolates, which are an incredible deal!
re: markh
Not quite correct, markh. In fact Aldi Nord owns Trader Joe's. Aldi Sud owns the Aldi grocery stores in the USA and although they share the Aldi name, each organization is separately managed and operated.
"In 1961, the then-Aldi chain of supermarket stores split into two sister companies (each belonging to one of the brothers) over a dispute whether to sell cigarettes and other tobacco products at the checkout. Thus today, Aldi consists of Aldi Nord (Aldi North owned by Theo) (where tobacco sales were deemed to be acceptable) and Aldi Süd (Aldi South owned by Karl) (where they were not; however Aldi Süd began selling tobacco products in 2003). The chains initially covered the respective different regions of the then-West Germany. The companies have since expanded internationally, into other European, North American, and Australian markets. In principle, the two firms share nothing but the name and a similar corporate identity; however, they describe their relationship as a "friendly alliance" and there appear to be agreements between the two insofar that they do not compete directly with each other and (with the exception of Germany) never both operate in the same countries."
"In the USA, Aldi Nord CEO Theo Albrecht owns the Trader Joe's chain of specialty grocery stores. However, it is not Theo but his brother Karl Albrecht's Aldi Süd that conducts Aldi's operations in the USA."
re: YoYoPedro
I have the choice of believing a Wikipedia entry about the most secretive large corporation in the world, or a friend who works for Trader Joe's and is based at the Aldi-US headquarters in Batavia. I think I will believe my friend.
As I said above, the Albrecht brothers aren't stupid. This is the only country where they operate together, and since a great deal of money could be saved by consolidating the purchasing/warehousing/distribution operations, that is exactly what has happened.
Anyway, no big deal, since the two stores don't compete against each other...
re: markh
To each their own. I've never met your friend, but so far I've been happy with Wikipedia's "version" of facts and knowledge. If you do a Google search for info related to the question, Wikipedia is not alone in their "version" of the facts, it was just the easiest "one source" citation. Cheers!
re: markh
Makes me nuts that Trader Joe's is considered "gourmet"(whatever that means these days) by anyone.I buy a few nuts and berries there, olive oil and Greek Yogurt but consider ANY of their boxed, refrigerated prepared or frozen food to be a food REPLACEMENT or foodlike product and totally sub standard .
re: markh
I am a driver for Aldi in Wisconsin and have been for 3 years. Aldi and Trader Joe's are completely seperate entities. We don't have a Trader Joe's yet here in Milwaukee but the first one is currently being built and I will not be delivering there as an Aldi driver. Nor will any of the Trader Joe's good be stored at the warehouse I work out of. Also, I am at the Batavia, IL warehouse at least twice per week and their drivers don't service Trader Joe's either. As far as the fresh meat we handle is concerned, all the stores and drivers have very very strict guidelines to follow when handling it. I also as a driver pick up a majority of the products the stores handle. You would be surprised to find that many of the Aldi brands are the same as the name brands. For instance, I pick up soda from Dr. Pepper and cheese from Sargento. Aldi is a great value not only for the financially challenged but also for the affluent.
re: abf005
There are more similarities than differences - few name brands except for special purchases, fewer skus, focus on high volume items ... Fanatical control over costs, even before TJs was sold to Aldi.
I know this post is old, but.....
I cannot stop shopping at Aldi. At first, my husband made fun of me. But, after he saw the savings and some of their international products, he is smitten. The only thing I've had to kind of watch is the produce department. However, I am in Kansas City and maybe that has something to do with it.
I like Aldi's frozen veg, butters, sour creams, eggs - CHEAP, CHEAP. I also love bringing my own bags which is great. I have had success with their spaetzle, cheeses, and hamburger meat. Sometimes they get some "wilc card" items in the frozen area, which is fun.
Aldi's is where it's at.
re: stellamystar
Thanks for this post, we are just now getting Aldi here in central Fl, we shopped there in the early 80's when I lived in the Chicago area, and they were so so, I am looking forward to shopping there next week, if i can make the time.
re: jword2001
I think the OP is in my 'hood, so I'll add my $0.2. Around here, I think it depends on what Aldi. Maybe not, but some seem better than others, although I assume that's the same for most larger cities. I like Lincolnwood Fruit Market for meat (and fruit!). They have a real butcher guy. And I think both Dominick's and Jewel are outrageously priced, for meat in particular, although you can get some great deals in the bargain bins. You then should use them THAT DAY though. I will also go to Food For Less, although I usually don't like their meat, but great prices on pantry and frozen stuff and deli.
Aldi still prices out best for basics, though, eggs, milk, butter, noodles, rice, stuff like that.
re: stellamystar
ALDI is my happy place!!
After walking the isles of Publix, I get so upset at the prices that I leave with just the loss leaders. Same at some other chains. But when I step into ALDI I relax and am astounded at the quality vs. price ratio. I actually get happy shopping there. Everyone laughs when I tell them...but it is the truth...what can I say?
Here are my staples at ALDI: Bran Flakes $1.47 vs. Post at close to $5. And ALDI's tastes fresher. Dark chocolate w/hazelnuts...$1.89. Careful, the German made chocolates are highly addictive, since they are superbly made....and I'm from an area of the country known for the best chocolates.
Oriental Stir-Fry veggies (frozen)...for about $2.39 I think. I use these with the frozen spinach rigatonis ($2.79 or so), several frozen chicken tenderloins ($5.99 or so), garlic from jar ($1) and Romano cheese ($2.89). I put them all into a stir fryer with some olive oil and when the chicken is partially cooked, I slice it with my spatula. When the chicken is cooked all the way, it is done. I can make about 8 meals from this portion for well uner $20 and the whole thing is done in under 10 minutes.
ALTERNATIVE: Of course, I do the oriental version too...with Thai Hom Mali rice (Aldi for under $3), a rice cooker from Aldi that was about $9, the same chicken and garlic, some of the sauce from the stir fry veggies and a jar of Red Basil Curry from World Market. Not sure if Trader Joe's has this or not, but Aldi only had this yellow curry sauce that was just so so.
I vary the ingredients according to how hungry I am or if I am watching my weight.
I have purchased the blender, a fabulous 3 cooking knife set (for $9.99), a 4 gig flash drive (for $9.99), food processor, glassware and bakeware. And get this: I find the $9.99 dress shirts to be better made than those at the department store. I've bought many shirts, pants and other clothing here.....oh, ties. Like $7 for ties that look like they came from Brooks Brothers.
The canned goods are crazy low. The quality is excellent, since they move through product very quickly. I buy black beans at 45 cents per can. Most veggies are under 40 cents. How about this? Solid white albacore tuna. It is like $3.79 typically in the grocery store. At Aldi, it is 97 cents. It is solid. It is white. It is albacore. What's not to like? Regular tuna is down around 57 cents a can.
Are you getting the picture yet?
Cheese, apple or berry strudels made in Italy are under $3 and drive everyone nuts when they come out of the oven. True the produce is marginal...unless it is in season. True the meat selection is meager at best. Meat quality is high though. I believe it to be fresher than most groceries.
The best thing is when they get a shipment of a food type. Oriental comes in all at once....Mexican comes in all at once...(and usually sells out within the first week)....Italian same thing...German, etc. The managers tell me about items that never reach the shelves, because people buy them all up before he can place them.
Oh! The almonds are the freshest tasting I've ever had....and are about $3.89 for a pretty large bag. Other nuts taste way fresher than the leading brands, making me think they have a different sort of supplier than what we are used to seeing.
Or it could be that distribution is more efficient, since I am told the same items ship to every store in pretty much the same quantities. For this reason, I try to shop in 3 or 4 different stores, rotating from one to the next. I found these German made spice cookies I can't remember the long name....only in one store. Did they sell out in all the others? I don't know. But I've bought 3 bags and am resolved to never dunk them. Otherwise, they are too addictive...and easy to over eat.
I've bought several toys for less than Toys R Us or Walmart. This is best when you know exactly what you want. In one case, I saved $30 over Toys R Us $109 sale price.
My wife is only partially convinced. She loves the quality when we eat it. But when I try and say that Aldi brands are as good or better than name brands, she argues with me. Go figure. I don't think I'll ever win that one. But now that she sees how much food we get there for $100 vs. anywhere else, she no longer gives me a problem with shopping there.
By contrast, $100 at Costco is not more than 20 items....usually extra large. Trader Joe's, not sure...haven't shopped there in a while. Whole foods.....forget about it. I would need $700 or $800 to buy the same things. They would probably be more organic (though Aldi carries organic items too) and might be better quality. But some would not be as good. Publix or Kroger ( I live in Nashville), would be $300 to $400 for the same amount of groceries, in my opinion.
Now, if I could just get Aldi to make a car....I'd be in heaven.
Herbs and herbal remedies would be nice, too....(since I don't take prescription medicines.)
re: randeis
I shop there often. Have had great luck with their butterfly pork chops. Cheaper and meatier then the big name store. Tried the ground beef and it was decent for the price.
I agree about their almonds. I also pick up trail mix and dried fruit. Their eggs are so cheap and good! I have to say on an average most of their items are great for the money, but I do avoid the produce. It just looks bad most of the time.
I shop them in Michigan and found a couple of great values in their Donut shop whole bean coffee 100% Arabica, and while most of the produce is marginal the bananas, when they have them, are the best in town. A couple of years ago they had some frozen coffee popcicles that were fantastic. I've never seen them again in any store, but would love to know who made them.
I'm so amazed to see chowhounders praising Aldi's (or even admitting shopping there). I have no experience with the ones in the US, but the ones here in Denmark are the bottom of the barrel of discount supermarkets.
Wonder what the deal is that the quality varies so much? Is it marketed as a discount store there as well?
re: Transplant_DK
There are several Aldi stores here in the Raleigh, North Carolina, USA area, and they are clearly marketed as discount stores. I buy mainly fresh produce there - good quality and good prices.
I'm posting here mainly to point out that randeis who wrote so strongly for Aldi has EXACTLY ONE POST on chowhound. I wonder whether randeis still works for them!
re: Cajunguy82
What kind of meat did you purchase from Aldi that you found disgusting?
re: Cajunguy82
Funny that you posted this and maybe Aldi's source their meats by location, but I've bought pork chops from Aldi that not only smelled funny but also had this terrible metallic taste to them.
Won't buy meat there ever again either!
re: cgarner
I hope everyone realizes that this is a very old post. It started almost 8 years ago, and the enthusiastic post by randeis was posted 4.5 years ago. I will have to check out our local Aldi's to see what they are like. In 2014.
re: PattiCakes
Aldi first showed up in our area in 2007. I Drove by the store and did not even know it was a grocery store. Now we shop there weekly. Basic staples are of high quality and much cheaper than conventional grocery stores. We have eaten their chicken, pork, and hamburger and found the quality to be good. I have never found any off putting odor from any of the meat.


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Exposing the Ripening Fruit
Here are two sets of photos showing the before and after for a single vine as I remove leaves from the fruiting zone. The goal here is to expose the fruit to sunlight for ripening and airflow to reduce disease pressure. Especially mildew.
Tags: vineyard, viticulture


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Member since: Nov 22nd, 2006
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REPORT: Ford Kuga could come in Lincoln, Mercury flavors, replace Escape, be built in USA (Autoblog)
Nov 2nd 2009 8:44PM Personally, my thought was to get the Kuga and Escape on the same platform, keep the Escape styling more or less as is (rugged, all-American, yadda yadda yadda) and bring the Kuga over pretty much as is to replace the Mariner. See my blog here: http://hereshowiwoulddoit.blogspot.com/2008/05/mercury.html. In this blog, Lincoln was envisioned as a much more upscale-oriented brand. Granted, I wrote this before the Carpocalypse, and if Lincoln and Mercury ultimately formally merge, then it would wind up in a formal Lincoln-Mercury lineup. But I agree that there should only be one version...the Kuga as a Mercury. Lincoln doesn't need another 5 passenger CUV (and it's too small to replace the MKX), and the Kuga doesn't play upscale enough. Give Mercury some unique product.
Retro in Red: Mr. Norm builds modern interpretation of L'il Red Express Truck (Autoblog)
Sep 29th 2009 6:23PM Thank you! In this day of every tuner out there being able to billet, machine, or at least design spec wheels, much less everyone coming out with retro-style wheels (Mustang, Cragar SS/American Racings, Rallye Steelies on the Camaro, et al), why has nobody come up with a properly done retro 5 slot? I had 'em on my old '78 Cherokee (factory fitted), and with proper 33 inch BFG ATs, they looked pretty sweet. Bring back the 5 slot!
Russian Attack: Status Design reimagines the Porsche Cayenne (Autoblog)
Jun 15th 2009 3:19PM Finally figured it out...some of Citroen's designers must have emigrated/been taken hostage, and that's where the inspiration for the nose on this beast came from. Somebody call Dr. 90210 quick!
Carbon Motors reports 10,000 pre-orders for diesel-powered E7 police car (Autoblog)
Jun 12th 2009 4:35PM Hell with all the plants that GM and Chrysler are closing, you think they could find someone willing to make an "attractive" offer. Can't wait to get one of these at an auction several years down the road. Has it been revealed who is supplying the drivetrain, or is Carbon doing it all in-house?
DLS Archives
November 2014


text:
Officer recovering from stabbing to the neck
Updated On: Apr 11 2013 11:33:03 AM CDT
The officer injured in a stabbing to his neck in a state office building in Milwaukee is in stable condition and recuperating, according to state officials.
Stephanie Marquis is a spokeswoman for the state Department of Administration, which oversees the Capitol Police. She said two Capitol officers responded to a duress alarm in the state office building in Milwaukee Wednesday afternoon. The officers were confronted by a man who stabbed one of them in the neck twice before fleeing.
Marquis said officer Greg Fribergh was taken to a hospital and is in stable condition.
A 25-year-old West Allis man is in custody after a search Wednesday. Milwaukee police announced the arrest Wednesday night but provided no details.
Milwaukee police have taken the lead in the investigation.
Copyright 2013 by Channel 3000. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.


text:
Bhuvana, T and Kulkarni, G. U. (2008) Highly Conducting Patterned Pd Nanowires by Direct-Write Electron Beam Lithography. ACS Nano , 2 (3). pp. 457-462.
Full text is not hosted in this archive but may be available via the Official URL, or by requesting a copy from the corresponding author.
Official URL: http://pubs.acs.org/doi/abs/10.1021/nn700372h
Palladium hexadecylthiolate is shown to serve as a negative-tone direct-write electron resist to produce nanopatterns down to 30 nm. The written patterns do not deviate much from the precursor in composition, while a post-treatment at 230 °C in air produced metallic Pd nanowires with residual carbon less than 10% and resistivity close to the bulk value, a desirable property of interconnects in nanocircuitry. The aswritten patterns contain small nanocrystals (<5 nm) in a hydrocarbon matrix, which upon annealing aggregate to form well-connected networks of larger nanocrystals (5–15 nm), thus giving rise to metallic conductivity.
|Item Type:
|Material Science > Nanofabrication processes and tools
|Faculty of Engineering, Science and Mathematics > School of Chemistry
|ID Code:
|Deposited By:
|Deposited On:
|20 Jan 2009 11:40
|Last Modified:
|02 Mar 2009 14:11
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