During the warmer months I tend towards dry cooking methodsâŚgrilling, roasting, sauteeing, and since buying a Bradley Smoker in July Iâve been doing a lot of smoking on the weekends. When it gets cold out Iâll start doing some braises and stews but still lean toward the dry side (particularly roasting). I also use sous vide all year long.
As for CH, not a fan of the redesign at all but Iâm still trying to give it a chance. Hopefully this site will grow and Iâll be able to migrate over like a coconut carried by two European swallowsâŚ
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I was just joking about that. I think you are absolutely correct.
I had to wait to get into work to find my cooking stick figure avatar saved on my HD here, since I canât grab it from the other site. It doesnât show the entire thing, but close enough.
Now I remember you now.
You see. I remember peopleâs faces better than their names. (actually really true in real life)
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In general, more wet than dry. I love steaming for vegetables when itâs too hot to roast them. But I minimize kitchen heat in summer so I use the waffle iron (donât have a Foreman or panini press) creatively when itâs hot. It works wonderfully for scrambled eggs/bacon, sliced eggplant and zucchini, frico, and grilled cheese sandwiches. On the other hand, if anyone is tempted to try fish fillets on the wafflemaker - DONâT! The taste was fine but even on a pammed, nonstick model, it looked pre-chewed once I pried flakes of it out of e.v.e.r.y s.i.n.g.l.e g.r.i.d!
Actually, you just made me think about fish waffle. I like fish I like waffle⌠soâŚ
If I have plenty of time and the weather is cool I prefer moist methods. The process of making a soup or stew or pot of beans fits me like a glove. There is a certain alchemy in stirring, tasting, adding a bit of this and that while watching (and smelling) the process.
I have a lot of non-food related projects going on. So Iâve gotten in the habit of just cooking a couple of times a week. I aim for variety in those sessions ie season chicken parts three ways and bake off at the same time.
Aloha 'Oe, Linda:
Care to share who the shill was? I have a pretty good idea, and it looks to me like there are several who are either Mods or have some undisclosed affiliation with them.
This is precisely the kind of tomfoolery that CBSi management would find enragingâtrying to cover up the epic fail with covert insider pollyanna.
Aloha,
Kaleo
Someone named alyssa.rasey. Her one and only post was about how much she LOVED the new site! My response was simply this:
âI wonder how many more of these will be around through the weekend. :::rolling my eyes:::â
I was told that âBeing passive aggressive to other members or their comments is not a behavior that we condone.â Ummm, yeah. I guess this particular Modâs own P/A behavior towards every Hound didnât count as passive-aggressive in of her several comments back at all of us on the Beta threads. Itâs a âdo as I say, not as I doâ mentality, which doesnât fly with me. If we all have to abide by these ârulesâ, so do the Mods.
I think having a strict policy is ok - as long as everyone is hold to the same level of standard. The problem is that CHOWHOUND moderation is not consistency. I mean. Had the situation reversed, and someone wrote:
âHATE this new site!â
and you responded with âI wonder if you will still think like this after more people start to join the site in a monthâ
I wonder if they would have given you the same warning. My guess is âNoâ
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Exactly Their level of standards were in no way consistent. I know they werenât happy that we were all so vociferously vocal about our dismay and dislike at the new design, but they chose to answer that dismay with essentially the middle finger.
If their intent was to get rid of the old-timers who have/had opinions? Then they accomplished their mission.
If they wanted a site that seemed more updated but still worked and wasnât gawdawful confusing to navigate? They failed miserably.
Not banned on CH but canât stand the redesign so gave up on them.
Anywhoo⌠I love braising! I havenât done much of it over the last year or so because the weather has been too warm year round at my neck of the woods. But I love an Irish stew, a pot roast, soups, pulled chicken or pork (those are wet by my methods), ratatouille etc.
Iâm in my first few months with a pressure cooker so Iâm learning a new method. Love, love, love split pea soup from the pressure cooker! I havenât had the balls to try pot roast or beef stew in it yet. So far itâs just been beans.
I made a comment in one of the threads about unfamiliar posters showing up to tout the changes, too. But more oblique and it was left up. So obvious. SMH.
I think you could incorporate seafood into a typical batter to make a savory waffle, but I was using Atlantic redfish (ocean perch) fillets, just seasoned and oiled. They were not more than a half inch thick, and itâs a firmer fish than flounder and some of the other small fillets we get from the Community Supported Fishery. So I gave it a try. Happily, it was cool today, so I did my default bake-over-cooked-rice-mixed-with-seafood-stuffing for todayâs single, large, haddock fillet. Usually I top the fish with shredded vegetables mixed with teriyaki sauce before baking, but today it was TJâs version of canned fried onions, drizzled with creamy dill salad dressing. This makes 3 portions.
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All these familiar faces
I do way more dry than wet cooking
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scubadoo. My old kitchen knife master. 
Chem, glad to see you here. Got fed up or kicked off CH?
I definitely do a lot more dry cooking.
I donât have the time for long braises right now, and am not too fond of poaching.
If blanching counts I do that often, but then finish with dry cooking.
In the winter moist cooking is increased slightly with miso soup, nabe and curry.
Neither. Between the two, closer to âfed upâ. Actually, I didnât even know about a lot of people got kicked out from CHOWHOUND. I still donât fully understand what is going on. I do find the new redesigned CHOWHOUND confusing, but not to the point of fed up.
I just noticed that there are few posting on CHOWHOUND and a lot of old dogs disappeared. So I just decided to look for better opportunity
