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Posts posted by barolo

  1. My city library system provides free access to over 400 magazines that can be read on my laptop or downloaded via the Zinio for libraries app (as shown by @rotuts above).  We also have PressReader and Ejournal Portal.  PressReader alone provides access to over 200 food and drinks magazines. There's also video streaming for Criterion Collection movies and tons of other resources.  I love my library and its staff (and all that makes libraries possible).

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  2. I live in an apartment in the city but we compost and we have a green bin - mandated by the city - that accepts all food waste including pizza boxes and other papers soiled with food. That's sent to a municipal composting operation. Similarly we have a green bin at work so all food scraps, wooden stir sticks, used napkins go there.  It is emptied daily by the cleaning staff. We have all the other sorts of recycling too - glass, plastic and metal containers, paper.  


    The stores in my area cater to people who want to buy small amounts (often at a premium admittedly) so it is only my unrealistic expectations that have to be addressed. My mom grew up in a place and time when food didn't get wasted so I learned a lot from her.  I don't have to feed hungry farm workers though so it is a somewhat different calculation. 

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  3. My mom is 97 and moved into an assisted living facility two years ago.  Assisted living, at least here, means you are somewhere with 24 hour nursing care.  Most of the residents have dementia, some have other significant health problems, some have both.  Some are there for palliative care.  They are old or very sick or both.


    A few things I have observed in two years of visits:

    - some people with dementia don't even know what food is anymore, don't remember that they've eaten five minutes after they finish a meal or remember how to use utentsils. Food is not at all central to their life.

    - many people in their 80's and 90's grew up without great dental care. If they have dentures or other appliances, eating can be challenging, more so if they have rheumatism or other conditions that affect their hands.

    - lots of people have dietary restrictions related to medical problems.


    Even with all of these challenges, my mom's place does a decent job of providing meals.  But it is a challenge. My mom was a great cook, a baker, and loved wine but it is hard for her to eat anything that requires coordination now.  That's how you get to scotch and ice cream, I guess.


    The independent living side of my mom's faciltity sounds more like what most people here are describing/discussing.  That's a whole other story. I would not be in a rush to move into institutional living like that no matter what the menu looked like. It is a lot like cruise ship food.  As Katie Meadow noted, the kitchens in those places are tiny and they are not really encouraging you to undertake adventurous cooking projects. It is all about liability management.

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  4. 29 minutes ago, Naftal said:

    Does this rating imply that they have the best chef in the world?


    No, I don't think so. 


    According to the organizers:  "What constitutes ‘best’ is left to the judgement of these trusted and well-travelled gourmets" and "The World's 50 Best Restaurants list provides an annual snapshot of the opinions and experiences of over 1,000 international restaurant industry experts."

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  5. 2 hours ago, MelissaH said:

    I've discovered that I really only care for leftover potatoes when they're baked and left whole, or mashed. For the baked potatoes, I cut them into cubes and turn them into home fries. For the mashed potatoes, I either use them in bread dough, or put them on top of a stew, à la shepherd's/cottage pie, although I don't limit myself to either lamb or beef in the filling.


    Leftover french fries really don't do it for me.


    How can there be leftover fries?  Unless they were crap from the start of course. 

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  6. From Lucky Peach:



    “I looked like a vegetarian dominatrix,” Madison says about the cover photo: she’s wearing a serious look, wielding two large wooden spoons over her shoulder. It’s a strange choice for a cover; the book, she insists, was intended to be comprehensive—not necessarily reflective of Madison’s personal tastes. She eats meat; she doesn’t care for soy milk. “I never felt comfortable about the vegetarian label, because it’s not who I am,” Madison says. “I don’t want to push things away! I don’t want to say, ‘I don’t’ and close doors. I wanted to open doors.” This spirit of curiosity and experimentation is evident in all her books.



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  7. 4 hours ago, rotuts said:


    I wonder if anyone else knows about these.   I leaned more from those two books  which were the collected strips


    have no idea where they are now  but would love to look them over again.

    He still does strips for the Guardian. Here's one from February, Whole Braised Veal Shank:  http://www.theguardian.com/profile/len-deighton


    Here's an appreciation:  http://www.theguardian.com/books/2014/dec/14/len-deighton-observer-cookstrips-michael-caine-1960s

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  8. This review does more than I can to explain why I tip:  http://blogs.vancouversun.com/2015/10/29/i-review-pholicious-a-charming-vietnamese-cafe/




    A month after opening last June, a nice young couple came in, ordered $30 worth of food (which is a lot, considering the most expensive dish is $7.95). They ran off without paying. “Two other customers, sitting outside, saw my sister running after them and asked me what happened,” says Bethany Tran, who cooks, takes orders and is a-glow with smiles. “One of them came back after they left and wanted to pay for the unpaid meal.” Tran and her sister didn’t accept the money but they cried and became good friends with the customer, a student, who wanted to make up their deficit.
    The incident didn’t deter them from trusting and extending credit to customers without the means to pay a $7 lunch bill at times. “They always come back to pay us. The reason we do that is in the past, we didn’t have a lot of money. Good people took us in so I want to spread that around. My parents instilled values on how to live a positive life and love other. We never got a chance to pay people back so everything we do, our food, too, has to be honest.”


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