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drinkingchef

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Everything posted by drinkingchef

  1. I used this technique alot when I was a pasta cook. If the pasta was perfect, but the sauce was still too runny, I would flip it into three hot pans in a row. By the third pan it was perfect. Mount with a dab of butter and your on your way. Great trick on a busy night.
  2. I should say that I agree with you to a point. If listening to your body is making matters worse, than your brain might have to step in and change a few of your eating habits. My body craves good veggies, often sushi, tofu, and falafels. The only really horrible thing I crave is chocolate(or any other sweets, really). I have a bit when I crave it and it doesn't turn into an all out binge by the end of the week. What I am trying to say about listening to your body is this, if you want a little chocolate, have it, before you are so obsessed with it that you have cleared out the local 7-11. And I am not opposed to restricting processed, refined carbs like white flours, sugar. But I think atkins goes too far. I cant see how sprouted wheat bread with all sort of seeds and grains in it could be bad for you. mmmmm. Chewy, delicious, bread. The "no-veg" myth comes from people like the man who was my restaurant this past week. He proudly proclaimed he was on the atkins diet, and ordered lamb, with a side if prawns, no starch, no veg. Just a pound of meat and sauce. Yikes
  3. drinkingchef

    The Wine Clip

    I feel that winemakers make their wine to be drunk out of the bottle with no gimmicks apart from a little decanting, when appropriate. The wine clip seems like a gimmick to me, though i haven't tried it myself. However, in biodynamic vinification, wines are often aged facing magnetic north to increase energy flow (?). So there may be something to this. There are magnetic molecules in wine ( as there are in drinking water). I would also like to know of anyone who has tried this. I still feel natural is best. If you have to adjust a wine with a magnet, maybe that wine isn't worth wasting your money on.
  4. It still looks like a headless baby to me
  5. I have dieted all my life. Seriously, since I was a child my mom had me on some sort of diet. For years, I had no natural understanding of hunger. I never fealt it, because I ate by a book, not by what my body said. It destroyed my metabolism. I have been listening to my body for a year, and I am finally getting back to normal. I truly believe that diets make you fat. Your body tells you what it needs, just listen. And get over society's view of beauty. Accept whats natural for you. If your curvy, embrace it, its sexy. Not everybody is a size 6. Confidence is the sexiest thing of all. My view on the atkins diet: its horrible for your body long term, and short term dieting only rebounds into more weightgain. I am not an expert, but form my research I have discovered a few things. First of all, the atkins diet is really hard on your liver and kidneys. Why. Well, it is actually harder for your liver to process excess protein than alcohol. However, people don't binge on protein like they do alcohol, unless their on a diet like the atkins diet. And for the kidneys. The atkins diet causes a medical condition called ketosis. Basically, the brain needs carbs to run. Without any carbs, the body has to turn proteins into carbs. The by-product of this process is keytones. Keytones build up in your kidneys and the damage is caused when your kidneys try to get rid of them. Many doctor supervised versions of the atkins diet call for litmus testing your urine. This test is to determine the level of ketosis you body is in. Is it really worth it Final note.... Sure it works, but so does bulemia PS. Eat your veggies. Every diet agrees that they're good for you. And delicious in the right hands!
  6. First of all, quality ingredients, seasonal, local, and usually organic products taste the best. Its natural. It makes sense. Secondly, I learned about wine. Learning how to taste wine has changed the way I taste food. I can seperate different components of taste and understand why one thing tastes better than another. I can also taste something and say, for example, it needs more acidity. Then I can think of all the different things that add acidity. It could be vinegar (of any flavor depending on the dish) or fruit (juices, maybe), or wine. And suddenly the flavor options seem endless. All you have to do is break it down into simple balancing components, just like wine
  7. drinkingchef

    Aioli/Alioli

    I often have made a sauce with roasted garlic, a touch of vinegar, and lots of oil to make an emulsion. It is delicious and very stable. However, you have to use enough liquid (be it vinegar or whatever else) to make sure the oil emulisifies as there is not enough present in the roasted garlic to suffice. Also, I think most restaurants use the term aioli to describe any flavored mayonnaise now-a-days because it sounds more appealing than just plain mayo. It sounds more "gourmet", and when most people here mayo, they hear fattening aswell. Aioli doest have that stigma yet. Its just a trendy catch-phrase
  8. aerosol cheese wins, hands down ps (i appologise for calling it "cheese" when we all know it contains no cheese at all)
  9. The worst fine dining experience I have ever had was at Vij's. So don't feel alone in your 'minority opinion"
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