chromedome
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Posts posted by chromedome
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On 3/16/2024 at 6:35 AM, liuzhou said:
This is what I think of as 'pointy head' cabbage.
It is a cultivar of Napa cabbage called 请碼白菜 (qīng má bái cài), literally 'green hemp* cabbage' in Chinese.
Whether it's what you are talking about, I don't know.
*or 'green sesame'
Stores in my area refer to that as "Chinese lettuce" to distinguish it from "Napa cabbage." I won't speculate on the reasoning behind that description.
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15 hours ago, Nancy in Pátzcuaro said:
I forgot to mention that otherwise perfectly edible wild mushrooms may cause allergic reactions. A good friend (and excellent cook) can't eat chanterelles because his throat closes up, which is undesirable for a number of reasons. I can't eat any of the the inky caps for the same reason. Fortunately I don't really care for them, but it would be a real downer if I couldn't eat chanterelles. By the way, alcohol and the entire inky cap familly (coprinus, I believe, but I haven't looked it up) do not play well together. So no wine with dinner if you're eating any of them.
Coprinus comatus, the popular and easy-to-identify shaggymane, does not contain coprine (the culprit where alcohol is concerned). Common inky cap, Coprinus atramentaria, has coprine and can't be combined with alcohol.
Shaggymanes aren't universally loved because their caps have an oddly soft texture (their stems are more like a "regular" mushroom) but I also know people who consider them a favorite.
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"Blue" cheese in bespoke colors? Maybe...
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...and which leads to a followup speculation: how, exactly, would sandwiches dance?
A Cuban sandwich, presumably, would rumba.
A Dagwood probably steps on Blondie's feet.
Not sure about a po' boy... maybe a drunken stumble outside the bar at closing time?
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Dispatch from the "makes for an interesting mental picture" dept:
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I believe we have a thread somewhere revolving around sustainability in agriculture, but I'll put this here instead. It's not new research, but a researcher spitballing the potential for cutting the carbon-generating impact of conventional agriculture at one of its key sources: fertilizer manufacturing.
https://energyathaas.wordpress.com/2024/03/11/can-we-electrify-our-food/ -
Alex, I'll take "Things I didn't expect to see in the gardening section," for $800?
(It's actually only $29.99 CDN, but that doesn't really fit the catchphrase)
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9 hours ago, Darienne said:
Don't know how I missed this topic. We bought our Breville toaster oven in 2017 and it just died last week. I loved it to pieces. Used it all the time for almost everything under the sun that I could cook. And now we've bought two lemons....money returned now....Brevilles both of which were terrible and didn't match the temperature anywhere...did not heat up, did not hold the heat....useless. And both from the same store...Canadian Tire....
Now what? Help!!!!
That sucks.
Mine is a Cuisinart with convection (CT used to sell similar models in the $149-$179 range, but apparently not anymore). The current equivalent seems to be this one:
https://www.cuisinart.ca/TOB-135NC.html?lang=en#lang=en&start=1I've been happy with mine, but of course there are a few caveats. For one, I got mine for $9.95 at Value Village, so my expectations were minimal (though it did appear to be in new condition, and may never have been used). Also I've never checked the accuracy of its temperatures, and have probably used mine for less actual cooking or baking than you've done in your lamented Breville.
That said, I've had no issue cooking or baking in it on the occasions I've tried. Toaster ovens in general are prone to over-browning on the top, and this one is no exception, but that's easily dealt with. It doesn't appear to be notably hotter or cooler than the purported temperature. I expect there's some individual variation at play, too, given the price range: the ones that came off the production line immediately before and after mine may have performed differently. -
7 hours ago, C. sapidus said:
No beets. Traditionally green borscht is made with sorrel, which lends a lovely tangy-sour flavor. Neighbor grows her own.
This batch had potato and hard-boiled egg and what tasted like a meat broth. I'm sure there are wide variations across eastern European households.
My ex's grandmother made what she called zummerborscht, using beet tops, ham or chicken broth, and new baby potatoes and carrots from the garden. It leaned heavily into fresh dill (my version more so than hers, because I do love dill), and was usually finished at the table with a splash of buttermilk. She was a Mennonite, and her family had previously lived in the "colonies" scattered across modern-day Ukraine and Belarus.
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On 3/5/2024 at 2:28 AM, liuzhou said:
I have come across a very local fruit. So local in fact that it has no English name that I've been able to find. The botanists are so excited they have given it the catchy name Campanumoea Lancifolia (Roxb.) Merr. [Campanula Lancefolia Roxb.] and a back up name Cyclotron lancifolius, and that's it apart from the Chinese name, Simp: 红果参; Trad: 紅果參(hóng guǒ shēn) which literally translates as 'red fruit ginseng' , although it is unrelated to ginseng.
There is very little information on the website about this fruit in English, other than it is cultivated in southwest China. Guess where I am! The Chinese articles aren't much more enlightening.
About 2.5 cm / one inch in diameter they have the texture of a particularly juicy apple and taste like a cross between a sweet pear and apple. Quite pleasant.
Inside, they look like this.
Very cool.
Apparently it's part of the broader magnolia family (as are nutmeg and cinnamon, so I've already learned a few new things today). One blogger seems to call it "spider berry," but that appears to be an ad hoc name that nobody else uses or acknowledges.
(ETA: Liuzhou doubtless knows the above already, but I thought maybe it saves someone else a click or two on Google...)
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3 hours ago, Kim Shook said:
Odd coincidence - just watched an episode of QI (British comedy/quiz show) where this was mentioned. They said that Parmesan is the most shoplifted item in Italian grocery stores and that some places have started microchipping cheeses because of that.
Wow... the vet's face must have been a study when fielding that request...
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Food funnies, headline editor edition:
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28 minutes ago, Kerry Beal said:
@Alleguede who makes croissants for a living - says AI generated
23 minutes ago, liuzhou said:I could eat croissants for a living and that was my thought, too.
...and I make at least a small part of my living by vetting AI outputs on a number of different criteria, and I don't doubt it for a minute. I expect image-generating AI will largely supplant conventional memes and animated GIFs over the next few years. And I'm willing to wager that bringing dad jokes to realistic life will certainly be a major use-case.
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Not a "funny," as such, but... croissantasaurus.
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On 2/28/2024 at 10:23 PM, haresfur said:
Do leeks caramelise? Making some cauliflower-leek soup and most of the recipes call for you to saute them, cauliflower, and the onion (if used), in the oil/butter for a few minutes then add the stock to simmer.
I'm wondering if they just assume no one wants to take the time to caramelise them properly, or if it's not worth the bother.
I expect that it's a color issue, as much as anything. A leek and cauliflower soup would be pretty white in the normal run of things, and caramelizing the leeks would affect that. I'm personally a flavor guy, so I'd do it, but I see a lot of recipes that emphasize not allowing the aromatics to brown at all on esthetic grounds.
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1 hour ago, rotuts said:
its been mentioned on the internet that Wendy's is the most expensive FF joint
of the large vendors.
no idea if true or click-bait.
doubt prices will go up in the middle of a rush
but more like the beginning of a rush.
might not matter to the type that goes there
and the increase probably won't be dollars.
interesting to see if it works out.
I had to look that up.
In Canada, at least, their prices seem in line with the other chains; you're going to pay somewhere around $14-$16 dollars for a burger combo at Wendy's, McDonald's, Burger King or A&W. That's not the "value" combo, mind you, that's a Big Mac or Quarter Pounder, a Whopper, a Baconator, etc. The mainstream burger.-
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I would like to think that this is the "bridge too far," the place where people will draw the line and say "[expletive] this [expletive]" and spend their money elsewhere. To my eye, an ideal outcome would be a backlash that impacts their revenues not only in the test market, but across the entire chain.
They won't miss my "once every few years" custom (I don't darken the door of a burger chain very often), but they've lost it for what that's worth.
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It's more a parenting thing, but kinda food related anyway.
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Cabbage
in Cooking
Posted
I don't doubt you in the least.
Just reporting the facts on the ground, here in my little backwater.