yellow truffle
-
Posts
747 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by yellow truffle
-
-
25 donuts.
I see an international competition brewing here. Watch out for those Japanese hot dog eating champs. They are going to have some sort of strategy to eating this stuff.
Hungry, I cant even eat a half dozen Krispy Kreme donuts. Are there Krispy Kreme's in the UK.
-
Busboy, what didn't you like about the metal peel?
I just found that my dough stuck to it, making it difficult to slide it into the oven. The fault may lie with my dough but, nevertheless, the wooden peel worked much better.
Busboy
Have you tried a light dusting of corn meal or flour on the peel before you place your dough?
I don't think your dough is at fault. If you are doing a really thin crust pizza and its not all tacky, then I believe that the dough is not going to be up to your expectations.
-
I use both a wood and metal peel when I make pizza. The metal is used for taking the pizza out of the oven and the wooded for putting in. If you are creating multiple pizzas for a party, you can prep your next pizza on the wooded (placing sauce and other toppings) while you use the metal to take out the pizza in the oven. I find the slimness of the metal edge is great for getting that pizza out. Its real easy, minimal shuffling involved. I use corn meal as the base before I place the dough on the peel. The wood holds the corn meal better the the metal, it just slides around too much.
Hope that helps.
-
In case you would like to recreate your own 'cute' bento box.
-
Tour de France, forget it.
Tour de Donut.
Official Site for the Tour de Donut 2003
-
The stories I keep hearing, though, are more about the heroic amounts of beer to be drank there.Have you done this or do you know anyone who can confirm my friend's opinion on the pies?Marco_Polo, never did the RAGBRAI, but I would have to agree with jsolomon, its all about getting wasted, drunk, high, staying up late, etc. And the age of those doing the party is not an issue. Old and young alike are drinking and smoking. I hear its a total blast.
The pies are great. I have not done pies in Iowa, but have done so in Indiana, Ohio and Pennsylvania. This is Amish country. And they make good stuff. The fruit pies are very simple, but will humble anyone to how great a simple, home made, fresh, fruit pie can be. I am a fan of the rhubarb pie.
I am sure the pies in Iowa will be just a good.I did the Heartland AIDS Ride (sponsored by Tanqueray) 3 times. It started from St. Paul, MN to Chicago, IL. The places that we went through were great. We had a sampling of their foods. Nothing remarkable, but tasty when you are sweating and hungry. I wish that there was something like that for the whole USA.
The book by the Sterns' "Roadfood" and "Eat Your Way Across the USA," are inspirational in my roadtrips. Wouldn't it be nice if there was similar publication that aimed towards cyclists (under 100 miles a day). Ride on back country roads and eat those famous _______.
You all ride much more than me. A long ride in my lexicon is actually shorter than a long run (10 mile ride vs 13 mile run).I would rather ride 100k (62.1 miles) than run 13. Heck, I would rather bike a double century (miles) than run a marathon.
-
Here's the menu from last year.
Marco_Polo, that is an amazing menu. Has anyone else encountered a post ride feast by the sponsor like that one. Maybe I need to take a trip to the UK. Good job on the organization of such an event. I am sure your friend is very proud.
My best experience with post ride food is the Trek 100 in Milwaukee, WI. They have a bbq grill (hamburgers, hot dogs, veggie burgers, chicken breats, bratwurst, and some other meat products - hey its the Heartland), serve a multitude of sides, 3 kinds of beer from a local brew house and for your car ride back home, Starbucks' offering is: free Frapachinos.
The best during ride food I experienced was sushi (not the Trek 100). One of the members of the cycling club is a sushi chef and he prepares the rolls right in front of you. What better nurishment than rice (carbs), tuna (protein), nori-seaweed (salt).What are some of your better tasting pre, during, post ride meals prepared by the sponsors?
-
katsu-ni teishoku
So what is this?
-
I just had tonkatsu from a non-tonkatsu restaurant here in Chicago. Similar to those places in Japan, the specialty tonkatsu establishments make their tonkatsu really well. And the sauce.
Is their a formal name for the "sauce." What do they call it Japan/Japanese.What is the history of tonkatsu. Where did it originate from? It is a very western dish, until you add rice, shredded cabbage, mustard and the sauce.
A little story... After first trying tonkatsu with my Japanese friends I was impressed. Wow, I know something else to order in a Japanese restaurant. So I went to another (reputable) Japanese restaurant and got the katsudon. When I received the dish, I wondered why I did not any "sauce." I then asked the waiter to bring the sauce. Well, you know what they were saying. I was so embarrassed. I did a major faux pas.
torakris, I love your daily Nihongo.
Have you done katsu as the word of the day?
ton katsu (ton>pork, katsu>cutlette) (cant you say buta-niku katsu)
katsu don (katsu>cutlette, don>in a bowl of rice) (so how does one know it is pork)
katsu curry (katsu>cutlette, curry>the spicy stuff) (so again, how does one know it is pork)
kushi katsu (what is this)
kami katsu (what is this)
sasami katsu (what is this)
menchi katsu (what is this)
katsu donburi (what is this)
Ohh, fun with katsu.
oh and I forgot to welcome 718 to egullet and the Japan forum...Welcome!
Hey, torakris, can I get one of those, too.
-
Does any one know what they put in those feed bags during some on the racing events. Either the European professional circuit or even some of our x-Saturn team members and our former USCF road racer? Is it specific to the person? Or does the whole team get the same bag? Then do you trade items in the bag with other teams just like you would trade lunches during grade school? And is this the only time eat? I know they have water carriers, but do they have snakc carriers, too?
GG Mora, you are the man. Just don't tell my husband.So you are a female, into food and cycling, but married. D*** it.
I want a forum that talks about food and cycling, but only for single people. Does this exist? lol
lolYes, right here! Chicago is a great cycling and eating town-- check out www.chicagocyclingclub.org for a fun riding and eating group. Also, there has been some talk about a Heartland bicycle team-- PM me if you're interested.iguana, I am interested. I will PM you. I am telling you now because I have not PM any one before. So if you dont here from me, maybe you should contact me. lol.
I like the idea of an eGullet Heartland Century ride. Also, a great resource for you heartlanders looking for some cycling activities.
-
Protein is great for after the ride, but will not help you for the long term (like tomorrow). Most cyclists dont want to gain mass. It's more weight they have to carry up a hill. Carbs are a staple food for cyclist (or any endurance athlete). Carbs are the main source of fuel.
This is interesting because, in performance dogs, the opposite is true. Sprint athletes (greyhounds and whippets) need the CHOs as a glycogenic energy source. Once a canine athlete moves past the "sprint" (a sprint activity is defined as lasting less than 30 seconds to 2 minutes in duration), then anaerobic energy systems kick in and protein and fat are used as the main energy source...
Jensen, you are perfectly correct. I write poorly sometimes, or perhaps I misunderstood you, either way, my appologies.
In the sport of professional (skinny wheel, road) cycling, you have sprinters, time trialists, mountain climbers, and track riders. Track riders and sprinters have similar muscle make up. They have the fast twitch muscle fibers. Time trialists and the folks who win multi stage races (think Lance Armstrong in the Tour de France) have lots of slow twitch fibers. Fast twitch muscle fibers are fibers that are capable of rapid fire responses for shorter amounts of time. Slow twitch muscle fibers are more efficient in muscle firing, enabling you to run longer at a consistant rate.
Most sprinters have larger thighs and weight to them is not a major consideration (in relation to mountain climbers). These are the guys that will eat protein to build those ever important leg muscles with weight training. And the sprint event is similiar to the dogs. 30 seconds to 2 minutes, reaching 100% at the line, driving the bike to over 40mph. We call them the big dogs.
-
If it's a morning ride, I'll do eggs and cheese and whole grain something.
And yeah, to answer whomever it was that asked, I GU. I usually shoot some GU before I start a big climb. Any ride here in So. VT. is going to include climb, no getting around it. For every 10 miles of ride, the average climb is 700 – 1,000 feet. But then there are the epic climbs, the 5 mile guts with 8 – 12% grade. When you hit one of those towards the end of a 40-miler, GU can be your best friend.
GG Mora, you are the man. I cannot put down eggs and cheese before a ride, unless there is a delay of over two hours. I usually end up having an double espresso and four mini biscottis. I compensate for energy by having a big dinner the night before. And I bring lots of energy bars and cytomax for fluids.
I have not GU'ed. The first impression made me nauseous. But I am training to do the Cycle to the Sun, in August of this year. Maybe I had better start with the GU.
Are there any other sponsored/support rides in your area? One that interests me, is in Georgia called the Six Gap Century.
-
hey look, the fat guy who never excersises is going to quibble.
there's no such thing as "free calories".
clothier, the phrase "free calories," is for my Bass Ale.
By the time I finish cooking, I finish my second.
cheers, kampai, salute, nastrovia, prost, chin chin, etc....
-
I've just got back from my usual Wednesday afternoon ride, a pretty miserable, cold, wet, winter 35-miler (if I'm honest)... My first big ride of the year is this Sunday, a 200k cycle over the lanes and valleys of Devon. So I'll be eating lots of pasta over the next days.
Marco_Polo I hope you are ready for your ride. I know how it feels to do the first ride of the year. I hope that you have enough miles under your belt so far this year to do a 124 miler. I dont do this until May. Where do you live?
Are there any eGullet'er cyclists in the Heartland?
-
I agree that food tastes better when you are hungry. But if I eat right after a ride, I cannot put down too much, just enough to ease the hunger pains and give myself enough time to prepare a nutritional meal after the shower. Most sports nutritionist agree that you should get some fluids and a small amount of food into your system, after you get off the bike. This will help your recovery. If you consume food within 20 minutes of your workout, it is like free calories. Supposedly your body is still burning calories from your workout. Just dont over do it.
As a recreational, non-competitive clylist (3000 miles annualy) who live's in Chicago, my post ride meal loading begins with a cool bottle of Bass Ale. But mostly I do the pasta thing. Anywhere from carbonara (basic), olive oil with lots of garlic, or tomato sauce (with ground turkey) for short rides (under 50) to lemon risotto (with porchini), with a side of marsala chicken and an arugula salad for long rides (over 60). I wash this off with a few glasses of Prosseco or Chianti (depends on the mood). I know its as Italian theme, but it goes great when watching old cycling movies while eating. I miss Marco.
Protein is great for after the ride, but will not help you for the long term (like tomorrow). Most cyclists dont want to gain mass. It's more weight they have to carry up a hill. Carbs are a staple food for cyclist (or any endurance athlete). Carbs are the main source of fuel. As said in previous posts, screw atkins.
What is the beer that Lance likes to drink. I think it is a bock.
See the links below for more info on sports nutrition.
-
Jinmyo
Is this for real?
Can I get this here in the USA?
Is this some school project?
Who made this?
Does in come store window plastic? lol
This stuff is great. It just cracks me up.
I will have my Japanese friend translate for me.
Ohh you just made my Wednesday.
-
Great post nightscotsman. Love the images. Within two weeks when I was last there, they have changed the presentation.
You will be missed.
Good luck.
-
Try Jangmo Nim, I have never been disappointed. I was taken their by my Korean friends. It's their favorite. They have a gas grill at the table, unfortunately no coal. They are open until 11am, yes thats 11 A.M. I keep forgetting to see what time they open every time I go.
Jangmo Nim
6320 N. Lincoln Ave.
Chicago IL 60659
773 509 0211
They have parking in the rear.
-
Try Jangmo Nim, I have never been disappointed. I was taken their by my Korean friends. It's their favorite. They have a gas grill at the table, unfortunately no coal. They are open until 11am, yes thats 11 A.M. I keep forgetting to see what time they open every time I go.
Jangmo Nim
6320 N. Lincoln Ave.
Chicago IL 60659
773 509 0211
They have parking in the rear.
-
Favorite (current): Alton Brown. And I love the show.
Favorite (retired): The Two Fat Lady's (RIP). Even though they are not Food Network personalities, they were on the network and should have honarary status. Heck, I could not find their show on foodtv.com.
Cannot Watch: Gordon Elliot, something about him. Although I love the concept to the show Follow that Food.
-
I was really up front with him -- I told him why I wouldn't consider hiring him. I said it nicely, but I was also truthful.
It is nice to get the truth and be honest, rather than giving the old brush off.
A great example of people changing when they know the problem.
So does guy still work with you? How is he doing?
-
I had this similar layout when I was in architecture school.
The wall cabinet is there as a filler to make the wall complete with cabinets, good for sales, bad for useability. I would suggest against glass, especially backlit. This will get dirty, especially with your stove top next to it. You will find yourself up there dusting more than you would if you had an enclosed wall cabinet.Might I suggest extending the soffit (the white linear box above the wall cabinets) so that it lines up with the wall to the right of the refrigerator. Extend the cabinet above the refrigerator to line up with the soffit (maybe set back an inch or two) to create a deeper (more useful) storage. Now you have a really deep overhang between the soffit and cabinets. Maybe you can add recessed downlighting.
-
Ondine
I do not have a specific item that I focus on when a relationship goes sour (no pun intended). I would eat everything that she did not like. A great oppurtunity to try new and interesting flavors. My problem is overdoing it. I need to remember to move into it slowly and do it in moderation.
BTW, the stracciatella gelato, sounds just wonderful.
A new day, a new flavour.
There are many fish in the sea (sorry I had to do it).
-
On this topic, I am reminded of Jane and Michael Sterns book, "Eat Your Way Across the USA." This book (published in 1997), plots obscure eateries that is of worthy notation. It provides a great taste of the area that you are travelling through. Worth picking up if you dont have it. Unfortunetely it is already out of print.
They have a new publication, "Roadfood: The Coast-to-Coast Guide to 500 of the Best Barbeque Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much More (published in May 2002)." I think this is a follow up to their previous road travelling book.
The Sterns' are freelance writers for Gourmet (or is it Bon Appetite) magazine.
They also have a web page:
Cycling and food
in Cooking
Posted
Wow. I had never heard of such a thing. I should start training for marathons.
Check out this article from Food & Wine, its a great read.
Marathon du Medoc - official website