Recent content by Background Noise

I am surprised after three pages the Germantown Commissary has not been mentioned. As the plastic cup says “Barbeque so good you will slap your Mama”.

Responding to the original question. You don't.

For those of you who find White Castle’s questionable I completely agree, yet I eat them every chance I get. They do “slide” through your system but it is well worth it. I can’t comment on White Castle’s other foods I never get them. Eight sliders and a cup of coffee is the best hangover...

Personally I love omelets and eat them at least once a week. I often use omelets to clear out my fridge of stray vegetables and breakfast meats (except sausage, I just can’t get into the texture of sausage and eggs together). Some of my favorites have been mentioned so I won’t repeat them, but...

I may be odd, but I use half vegetable stock and half beef stock. Unfortunately I don’t have the time to make my own stock and I find the most canned beef stock to be a bit overpowering if it is not cut. I then add a little water (gasp!) to taste if I feel the onion taste is being dominated by...

I’m stunned no one has mentioned the classic Trout Almandine. The combination of trout, lemon, toasted almonds, and browned butter is pure heaven. The recipe I use is from Cordon Blue at Home, but I’m sure a Google search will reveal the simple recipe. The amount of butter I use kind of freaks...

I own a Shun 8” Chef and it is the sharpest knife I have ever used. It is by comparison sharper than the Wusthof that I own. I do feel you hit a point of diminishing returns with Shun. It is sharper but, $50 bucks sharper, I don’t know, my Wusthof is **** sharp. If you have a thing for...

J M Handy, As a fellow design student (doing grad work in Landscape Architecture) I understand the importance of user-end research and the perils of surveys. The questions you ask are more suited to in interview format. Try to interview local professional chefs and gourmet...

Well said Old Coot. I am glad the ban on personal insults is still on. I will certainly agree that I may have misinterpreted some statements, if so, I too apologize. I, at times, find it difficult to determine when people switch from a personal you to the impersonal you on internet forums...

After reading AllenMI’s response I realize the impression I gave. I am not suggesting that the pans do not need to be cleaned with soap and water, yikes. My point was that pre-cleaning (I don’t have a dishwasher) is easy and that if making multiple courses a quick wipe down between courses...

To Ishbel: I was not trying to be rude. I can understand why you may find my post personally offensive, as I have found other posts in this thread slightly offensive. I urge you to keep this in the proper context. When people express opinions they will not be universally accepted. I understand...

I am new to this board, but I do own a 10” Anolon Titanium skillet and the 8” and 14” Alnolon Advanced skillet (same construction just with the non-stick on the outside too). I will say that I am a fan. The non-stick (autograph II, I believe) is very nice and clean-up is a breeze. The...

Once again great thread. I appreciate the lack of flames particularly because I don’t agree with the majority. I feel it is important to state, in case my parents read this, that I was taught the “proper” way to eat at a young age. I know how to properly set a table and...

Well, I was taking about dining and values of the consensual agreement on traditional rules and the values of less traditional rules, but the degradation of society? It’s OK; there is another topic I am fond of. First, I would like to say that I am glad to get to the heart of the issue, and I...

Hiya, Great topic, and as a spring chicken (33), I feel compelled to tell you of my idea of dining. I see it as a state of mind, not a physical environment. If the people are there to enjoy great food then they, in my estimation, are dining. Personally, being well groomed...