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From Talk

Things Restaurant Staffers Should Never Do

@PrettyNicola: Note that he qualifies #100 with "...or something else management approves." I wouldn't say he's talking about comping. A glass of port or a plate of biscotti to show appreciation to a good table is, for the restaurant, a sound investment.

From Talk

Things Restaurant Staffers Should Never Do

@PrettyNicola: Thanks. Good idea.

I applaud all of these. But this one made me downright giddy:

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

Brilliant!

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I regularly eat whole packages of Neccos. I just love them. It has to be a childhood thing, since I'm quite sure that if I were introduced to them now, I'd never understand why anyone would eat them.

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Things Restaurant Staffers Should Never Do

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Quinoa catastrophe!

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What to give a new freshman at the University of Chicago?

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Ordering off the menu, take two...

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Recent Comments | Response to Comments

From Talk

Things Restaurant Staffers Should Never Do

@PrettyNicola: Note that he qualifies #100 with "...or something else management approves." I wouldn't say he's talking about comping. A glass of port or a plate of biscotti to show appreciation to a good table is, for the restaurant, a sound investment.

From Talk

Things Restaurant Staffers Should Never Do

@PrettyNicola: Thanks. Good idea.

I applaud all of these. But this one made me downright giddy:

97. If a guest goes gaga over a particular dish, get the recipe for him or her.

Brilliant!

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I regularly eat whole packages of Neccos. I just love them. It has to be a childhood thing, since I'm quite sure that if I were introduced to them now, I'd never understand why anyone would eat them.

From Serious Eats

Mario Batali's Jarred Pasta Sauces

Ya know, I've not tried any of his pasta sauces, and I'm usually loathe to try celebrity-endorsed (or -launched) products. But I love my Mario Batali vegetable peeler.

From Serious Eats

Popcorn: Do You Err on the Side of Unpopped or Burnt?

Add me to the "weird" list. I like mine slightly burnt. I haven't a clue where I developed that peccadillo, as I can't tolerate any other food that's overcooked.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Avocado and brie with ripe tomatoes and alfalfa sprouts on crusty whole grain bread. Fabulous sandwich.

From Talk

Quinoa catastrophe!

Good to know that I may not need to bother with rinsing. Next time I buy quinoa from my local store, I will ask them if the stuff they sell in bulk is pre-rinsed.

@bareneed: something was wrong with the quinoa you prepared. There is absolutely no aftertaste with rinsed quinoa, I promise you.

From Talk

Quinoa catastrophe!

Sorry, gastronomeg, I didn't notice you made that recommendation until now. Kudos to you as well.

I purchased the quinoa at my local organic food store, where they sell it in bulk http://hawthornevalleyfarm.org/store/store.htm. But it's not at all difficult to find.

From Talk

Quinoa catastrophe!

Misterhee, you saved the day. Grazie mille. I often forget that cooking and baking require science as well as art.

Gastronomeg, the quinoa has a lovely nutty taste with a very pleasant little crunch. I was going to prepare it for breakfast, with chopped dates, raisins, and almonds, but I got too hungry and grabbed some oatmeal. I will probably have it tonight, topped with some stir-fried broccoli, mushrooms, and onions.

From Talk

Quinoa catastrophe!

Thanks, misterhee, I'll try heating the pot. I'll report back!

From Talk

Quinoa catastrophe!

Glad to be of service, gastronomeg! The pot is no longer hot, but I already tried prying the lid off with a fork, several different knives, and a screwdriver. Really. It's as if the thing were superglued.

From Talk

What to give a new freshman at the University of Chicago?

Wow. More great ideas. chgoeditor and bobcatsteph3, thanks for reminding me what life is like for college freshmen and the importance of care packages when you're away from home for the first time. And chgoeditor, big thumbs up for the information on the CTA. You've all give me much food for thought.

From Talk

What to give a new freshman at the University of Chicago?

Thanks for some really good ideas, Serious Eaters! (I think I'd take a pass on the beer money, misterhee, even if the U of C were a party school.)

From Serious Eats

Serious Grape: Gewürztraminer, the Spicy White Wine with the Difficult Name

I've yet to find a Gewürztraminer as complex and delicious as those from Alsace.

From Talk

Coffee with Something Added: Way or No Way?

No way! Been drinking it black since I was a kid. There was a time when I enjoyed iced coffee in the summertime, but for some reason I can't stand the stuff now. Hot black coffee--definitely my drug of choice.

From Serious Eats

A Thanksgiving Feast FOR Turkeys

Good for you, Kerry! Farm Sanctuary does great work.

From Talk

I Never Want to Hear the Words 'Toothsome' or 'Cloying' Again

"Toothsome" sounds almost clinical to me. It doesn't connect with the sensual experience I associate with eating. "Cloying" doesn't bother me, but I'll tell you what does: TASTY. What are you saying when you describe food as "tasty"? That it has a taste? Yeah, so? Every time I see that word in a restaurant review, or I hear someone say it, I want to slap myself upside the head. That's laziness and/or lack of imagination. Reminds me of a man I knew who described everything as "nice."

"How was your trip to Paris, Mr. X?"

"Really nice!"

From Serious Eats: New York

'New York Times' Dining Roundup

I cannot bring myself to watch the video. There is no excuse for abusing helpless animals, none.

From Recipes

Grilling: Middle Eastern Grilled Cheese

@josh!: Thanks. No Whole Foods up here in the Berkshires, but there are some top-drawer specialty shops, and a terrific cheese monger.

From Recipes

Grilling: Middle Eastern Grilled Cheese

Looks luscious. I've not heard of Armenian string cheese before. Is it difficult to find outside of NYC (or Armenia)?

From Recipes

Cook the Book: 10 No-Cook Things To Serve For Dessert

Sandra, shmandra. These desserts are simple and elegant. Can't go wrong with good, fresh ingredients beautifully served.

From Talk

Things Restaurant Staffers Should Never Do

How about not criticizing what you order?

I like spicy food but I need water with my spicy food...I ordered buffalo wings once with extra sauce and the waitress was nowhere to be found. I requested water twice and she finally came around with a glass and I asked politely if I could have a pitcher so she didnt have to come around as much and she yelled at me and said "Maybe you shouldn't have ordered spicy wings!"...Um hello? Is that appropriate? I was PISSED.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

@eeels ROFLMAO!

Reminds of of a conversation recounted by a friend this Halloween. Upon meeting a toddler Yoda, she said, “May the force be with you”.
He responded, immediately, “And also with you”.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I like to use them as shingles on my annual homemade gingerbread house for the holiday season but that's it. I personally fit them into the 'chalky' category and I am quite surprised at all the necco lovers out there! I had no idea they actually had flavors! I thought they were all the same...probably because I can't bring myself to actually eat one. I made that mistake as a child and haven't looked back since.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I loved the clove, licorice the best but actually enjoyed all the flavors. Didn't know about Neccos being the candy for the soliders..interesting. I lived on an army base when I was a teenager, we would go to the show and throw jujubees at each other...was weird going to the show all the soliders that lived on the base would stand up and cheer when my sister and I walked in, not just for us, they cheered for all young girls age 15, 17 years. Was very strange but I never felt scared, they probably knew who my Dad was!

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I wish Necco would make an all-clove roll - those are my favorite. The licorice ones are pretty awesome, too.

From Talk

Things Restaurant Staffers Should Never Do

I would really appreciate a list of things customers shouldn't do. I always want to be a "good" customer, and I worry I try too hard.
Regarding number 100, I have heard from waiters, and I know from my stint in a sandwich shop, that comping items can get you into trouble, since sometimes people start to expect it. My first day I let someone in before we were really open, and after that I always had to let him in early to get his first cup of coffee.

From Talk

Things Restaurant Staffers Should Never Do

90. If someone is getting agitated or effusive on a cellphone, politely suggest he keep it down or move away from other guests.

Bravo! Please don't punish the rest of the dinner crowd -- sound travels, and we can't stop ourselves from hearing.

From Talk

Things Restaurant Staffers Should Never Do

Ok - the last 50 were reasonable and what I do expect from my dining experience. Mainly because I do not deal with alcohol when I dine out, and the 1st 50 dabbled a bit more with that.

And dropped items really gross me out. I never place anything on the floor anywhere. Yeah, more disgusting things may happen in the kitchen, where my steak could have been stepped on after the person stepped in a festering wet rubbish puddle outside and off to the bathroom...but I didn't see it.

"Refrain from touching the wet spots on the guest." made me chuckle.

From Talk

Things Restaurant Staffers Should Never Do

Well then let's talk about the next fifty:

http://boss.blogs.nytimes.com/2009/11/05/one-hundred-things-restaurant-staffers-should-never-do-part-2/

The author seems to have gone from "never give your opinion unasked" to "babysit your guests".

Also, I don't think a guest is going to care if they drop a menu--I would want it back, even if it fell on the floor. I am going to reach for it, and if the waiter isn't handing it to me, that is going to be an awkward situation.

Then again, Olive Garden is a splurge for me...

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

The intersection between Catholicism and Necco Wafers in this threat is fascinating--perhaps receiving communion makes people more apt to like them? ;)

I used to WANT to like them as a little girl, because of Sweet Tarts and the lovely little sayings on them. Cupcakes with Sweet Tarts 'round Valentine's Day were adorable--but as for the taste? BLECH!

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I eat them, yes I do.

They make wonderful pretend communion wafers. I used to humor my little brother when he played priest. Hey, don't laugh. . .this was back in the day, a few years before Barbie and GI Joe were invented and there wasn't much else to do except pretend.

They also make beautiful roofing shingles on gingerbread houses.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

Necco wafers were actually carried by Civil War soldier's.

You should definitely check out the new all natural and all natural chocolate roll (it has four flavors in it now). There was also some mention on the package of some Superfruit Necco Wafers.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

Oh I love these things!
Yes to favoriting the licorice ones--those are fantastic.
I love all those chalky dry candies...nom.

Don't think I want them in a cupcake, but I love to eat them plain. In color order, by favorites, best for last.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

Grew up with Necco wafers and Canada mints. Do they still put Necco's in a wax paper wrapper?

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

PoorOldMama - my dad too. (I loved the name of jujubees.) Dad also loved Jordan Almonds, and Peach Blossoms.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

Love necco wafers. (also Canada mints, which necco makes). Do not like what they've done to the flavors though. They're missing something - haven't figured out which yet (they've changed to all natural). I think they might be missing cloves? Lime? At any rate, there's not as much variety now. Hope they correct this.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

neccos rule - especially the licorice ones. that is all.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I love Neccos. They completely remind me of my father...his other favorites were jujubees, orange circus peanuts and dots. Strange. Even though he has been gone for a few years I still look between the cushions on the side of the couch where he would "store" his stash.

From Talk

What childhood food do you wish they still made?

Oh, man, I thought I had blocked out my Gatorade Gum cravings!

From Talk

What childhood food do you wish they still made?

I miss bbq munchos, planters cheeseballs (there is another brand available now in a large container that are good but...) and morton raspberry filled powdered donuts. Oh, those were the days.

From Serious Eats

Mario Batali's Jarred Pasta Sauces

I'm with the other posters on here. If I wanted a recipe i'd have asked for one. Bought Mario Batali's sauce last night at Food Emporium in midtown Manhattan.

"Pasta sauce, almost by definition, is fast and easy to make. Stop wasting your money on these BS, corn syrup-laden monstrosities. " Uh, there is no corn syrup or sugar added to the Batali sauces. They are incredible!

Keep you comments to facts girlie...

From Serious Eats

Mario Batali's Jarred Pasta Sauces

just bought this at publix in central fl for $6. i chose the arribiata sauce because i wanted some heat. IT WAS HOT!! delicious, but if you aren't into spicy foods..this is not for you.

From Talk

What is the best meal you have ever had?

Reviving the thread...before she got feeble, my mom fixed a "typical" dinner one night...green beans cooked with streak 'o lean, corn on the cob, sliced fresh homegrown tomatoes and cucumber, homegrown cantalope...there may have been some "fried cabbage" (grated cabbage cooked in an iron skillet with butter, salt, pepper, a pinch of sugar and a bit of water), fried potatoes, cornbread. A po' folks' supper since it had no meat. And lots of love...I miss mama.

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