ScorchedPalate
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Posts posted by ScorchedPalate
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Good girl! Isn't it amazing how little regular trash you have when you compost? What a waste garbage is! Between composting and recycling I now have one small shopping bag worth of garbage a week now.I just moved to a city with municipal composting. The program includes all foods (even meat!) and food-soiled paper, so I started using paper lunch bags.I love, love, love our curbside composting. I especially love that all of my abandoned leftovers and expired items are useful, in some way.
As for Fifi's "yuck" factor of meat scraps in compost, the SF recycling site says:
What happens to the food scraps and other organic materials after they are collected from customers?Organic materials collected in San Francisco will be transferred to a modern composting facility and mixed with yard waste from suburban communities. The end product is rich compost that is especially high in nitrogen thanks to the food scraps. This compost is the favorite of professional landscapers, farmers, and nurseries in Northern California.
Reporting back: I've made copious use of my new countertop compost pail in the last week, and I really like it. I'm finding all sorts of things to line it with: butcher meat wrappers, the little piece of paper that they put under takeout pizza, unfolded chinese take-out cartons, etc.
{edited to add links}
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I have a couple of the butter "boats" which seem to work quite well. I put a scant drop of bleach in the water (which doesn't touch the butter) and that seems to solve the problem of molds.
I'm confused... so what does the water do? Does it act as insulation?
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I used to use those thin plastic produce bags as my waste container. When I was done, I'd just knot it off and pop it in the trash. (No dirty bowl to wash...)
I just moved to a city with municipal composting. The program includes all foods (even meat!) and food-soiled paper, so I started using paper lunch bags. But since they aren't watertight, it wasn't a good solution for my situation, since the compost bin is downstairs. The recycling company recommends milk cartons, but we don't drink that much dairy in our 2-person household.
So, looking for a better option, I just bought a small compost pail. It's about the size of a llarge lunch bag, and has charcoal filters over the vent holes (which I presume are there to keep things from going anaroebic and turning into a putrid mess.)
(edited for clarity)
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Oh, god.. I have been looking for these for at least 10 years. I used the professional version of them when I took baking classes in France, and every time I asked people about them, they looked at me like I had three heads.
Thank you so much!
~A
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Our baker talked us out of this tradition, and said she'd make us a 6-inch cake as an anniversary present.
~A
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Beltramo's has a great selection of more difficult to find bitters, liqueurs, etc.
Truly, Beltramo's is great... I had totally forgotten about them.
Oh, I am so glad to be back in a civilized state, where the guvm'nt doesn't have their greedy mitts on every drop of liquor.
~A
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The BevMo on Bayshore definitely does sell Velvet Falernum, as that's where I bought mine about 6 weeks ago.
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Sorry to hear of the disappointing Pie 'n' Burger trip. I've actually never eaten there for breakfast, and always stick with a burger and a slice of pie for lunch or dinner.
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Hmm, I thought brunswick stew was traditionally made with squirrel.
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I've had it once in San Francisco a few years back, and didn't care for it at all. My memory is short on specifics, but it was bad enough to stand out as unworthy even in a city known for its mediocre pizza.
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SeaCrotty and I had burgers at the Burgermeister on Cole earlier this week, and came away duly impressed. I'd eaten at the Church Street location earlier, and thought my burger was OK, but nothing amazing.
Both of us ordered burgers med-rare; I got the avocado-cheeseburger, Cam had the bacon-cheeseburger. They were both extremely juicy and perfectly (PERFECTLY) medium rare. The buns weren't up to the juice level, but man... these were two tasty burgers. We didn't even want to put ketchup on them.
Fries were middling, rings good but not great. Beers are $2.50 (draft pints) between 5 and 7 for happy hour.
Loved it. Will be back.
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We're moving to Seattle, so there will certainly be good food there.
That's where we moved to. And now from.
Edited to add...
There is certainly good food there, but there are many things that you can get here that you won't find done terribly well there (and, to a limited extent, vice-versa). Most of the things that pop to mind are ethnic -- thai, mexican, dim sum -- and not necessarily the kind of top-tier "last supper" that I think you're looking for.
I'd avoid any place that specializes in seafood or small plates (as just two examples) since you will not lack for great examples of either in your new home.
~A
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I, too, love mine. Haven't bought ground meat in years, and I love making my own sausage.
You can only adjust the grind by changing from the medium die to the coarse die... so far as I know, there are no other die options.
~A
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Depends on where you are going. I'd go to the place that best embodies what you won't be able to find in your new home.
~A
... who left SF for 3 years, and finally made it back home.
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Oh, sorry if I came off as scolding... that wasn't the intent! I really do think Darren would be flattered if you cross-posted in, for example, the Curing and Preserving Meats thread.
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Its too bad this thread lies in the Pac NW forum - its really something that I wish everyone from our larger eGullet community could see.
If it troubles you so much, I don't think that Darren would mind if you cross-post to this thread.
I can't really see the problem with this thread being located here, though: It's a Seattle-based merchant offering this opportunity to his Seattle-area patrons.
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Oh, that ROCKS.
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If the KA meat grinder doesn't do it for you, you could try the grain mill attachment, although it sounds like most folks feel a stand-alone grinder would be a better option.
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Here is my post about the North Woods Inn, the one along the 5 just north of the Orange County line near La Mirada.
Have been to the one in La Mirada a couple of times. It's OK, but I think it lacks the authentic, old-school charm of the original. I had forgotten about the peanuts entirely.
Edited to add: And the signs in the bar instructing you to throw the peanut shells on the floor! -
How about those tonged, meatball shapers that look like scissors with a half ball on each side. (What's better than human hands to roll the perfect meatballs?)
Reallly!!I have one of these -- It was a gift, I swear!! But it's actually pretty cool for portioning... you still have to roll the meatball into a sphere.
Edited to add: That mango thing is SLICK.
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More options for O.C. Mexican:
Anita's New Mexico Style: 600 S Harbor Blvd, Fullerton
- Sit-down restaurant, like nothing you've had in California
El Conejo: 2429 N Tustin Ave, Santa Ana
- Order at the counter, then they bring your food out to your table.
Other local institutions:
Watson's Drugs and Soda Fountain: 116 E Chapman Ave, Orange
- A real drugstore with a fountain lunch counter, right off the Circle in Old Town Orange. There's othing spectacular about the food; it's the setting.
Clearman's North Woods Inn: 7247 Rosemead Blvd, San Gabriel
- A theme restaurant that's been there for at least 40 years (My parents used to go on dates there
). Waiters dressed like lumberjacks, sawdust on the floor, the whole nine yards. Steaks, served with a baked potato bigger than your head, famous cheese toast, and two kinds of salad.Pie'n Burger: 913 E California Blvd, Pasadena
- Just what it sounds like, very old-school.
Man, I am missing Pink's. And Roscoe's. I never really understood the appeal of Tommy's, though. Gotta get me down to L.A. soon...
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My two favorites are:
The Toronado on Haight Street near Fillmore. No cocktails here, but a fantabulous selection of beers on draft -- I'd guess 40 or so. Brain-bendingly eclectic jukebox, great bathroom graffiti, and no-nonsense bartenders. They're also cool with people bringing in food. Rosamunde Sausage Grill (owned by the same people as the bar) is right next door, and Ali Baba's Cave makes great falafel, 3 or 4 doors down.
Wild Side West on Cortland Street in Bernal Heights. They do make cocktails and although there's nothing uber-trendy, I don't really find their drinks to be well-made, so I stick with beer or cider here. The best part of the place is its laid-back vibe and its outdoor spaces... It's an old Edwardian house with a nice back patio and a full back yard with lots of little nooks and crannies to sit and chat. The clientele (many of whom, incidentally, are lesbians) are quietly friendly. It's a great spot at any time, but especially on a sunny afternoon.
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I hear lovely things about the Orbit Room, but still haven't dragged myself over there.
Most of my favorite bars in SF are more beer-centric, alas.
World's best carrot-cake recipe
in Pastry & Baking
Posted
Hmm, the Cook's Illustrated recipe I use for carrot cake -- from Baking Illustrated and also found on their site [subscription required] -- doesn't call for this step. And the cake gets rave reviews every time I make it, even from people who say they don't usually like carrot cake.
I suspect your recipe might have a higher sugar content (sugar is hygroscopic -- attracts moisture) in addition to a bit more carrots than necessary. I do wish recipes would specify weight and volume for items that naturally vary in size; 3 older, smallish carrots could easily be less than half the weight of 3 fresh, largish ones.
There's a peach cobbler recipe of theirs that does ask you to sugar the peaches, drain-and-save the resulting liquid, and add a measured amount back to the peaches ...to account for the differences in peach ripeness and moisture, I recall.