NulloModo
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Posts posted by NulloModo
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I haven't seen this yet... I have to admit I was dissapointed in the Diet Coke with Lime though, I much preferred the lemon version. However, neither can come close to the Diet Coke with Vanilla, which is just purely great stuff.
On a related note: I am wondering how long it will take Coke to realize that Coke with Mint would be a total hit.
Coke with Mint? Ick. I could go for Coke with Orange or Coke with Chocolate, though,
I've never had Coke with mint syrup, but try taking an ice gold glass of coke and muddling some fresh mint leaves in it for a while, it is actually really good.
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Cold smoking, from what I understand, is just to add flavor, and not to cook an item. Cold smoking cheese should never raise the temp of the cheese above 100 degrees, so, I don't see why you couldn't do this to a steak to give it some nice smokey flavor, but still leave it raw.
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I haven't seen this yet... I have to admit I was dissapointed in the Diet Coke with Lime though, I much preferred the lemon version. However, neither can come close to the Diet Coke with Vanilla, which is just purely great stuff.
On a related note: I am wondering how long it will take Coke to realize that Coke with Mint would be a total hit.
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My predictions:
Dietary/Healthy -
The American people will increasingly see that fat is not the enemy, and that the only real one to avoid is hydrogenated oils. Saturated and animal fats will play an increased role in diets as increasing evidence that cholesterol levels are not explicitly tied to cholesterol eaten is shown.
An increasing epidemic of diabetes in the nation, especially in youth, will finally force schools to rethink the amount of crap they serve students. This will also cause a greater interest in whole grains instead of bleached flour and starches. Vegetable consumption, especially high nutrient-low starch vegetables like dark leafy greens, will increase.
The same diabetes epidemic, combined with increasing difficulty in maintaining a healthy weight, will keep interest high in low-carb eating. As more studies are published proving the safety of these plans fear-mongering media types will find it harder to bash them, and combined with research and development of better sugar substitutes and low-carb flour and bulking alernatives will lead more people to realize they can turn to this way of eating without sacrificing anything, except for the excess weight.
Food Culture:
Tech jobs being outsourced to foreign nations will stem the tide of Asian immigrants into the US. Asian food will continue to develop slowly in the 'cheap eats' category, but increasing presence of Asian companies (and thus Asian executives with money to burn) will lead to fast growth in high end Asian dining, especially in Indian and Korean cuisine.
Latin and Central American food will continue to grow in popularity as immigration laws are even further relaxed by politicians desperate for a quick vote. Ingredients currently found only in Mexican grocery stores will start showing up far more often at your local Safeway.
A wave of classic food revival will sweep the nation. Mid-range joint will revive such classics as Beef Wellington, Cherries Jubille, Crepes Suzette, and Lobster Thermidore.
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Some of the food products there are great deals. If you can find name brand stuff that is just near/past expiration or sell-bye dates, you have a hot score. Most of that stuff will last a good couple months past that date anyway (depending on the type of item obiviously).
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There is a Peruvian restaurant near where I live as well, and Bear, DE isn't exactly a metropolis. Actually, it is Cuban/Peruvian/Puerto Rican, and Chilean, with some traditional dishes and entrees from each cuisine, really good stuff.
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I wouldn't have been freaked out by that situation either. In DE there is no regulation saying that food service people have to wear gloves, and honestly it is has bever bothered me if people were or weren't wearing them.
I agree that just getting a general feel for the place can be the best bet. I will not order fish from a fishy smelling counter, but if it all smells and looks good I don't care how they handle it, provided they aren't dragging it across the ground or anything.
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I recall a food critic jokingly (I hope) asking a chef if seared sea scallops were out of style.
A seared scallop is out of style? How does a simple ingredient and a basic way of cooking it become out of style? The "hot" chefs apparently boil them now? That was Steingarten to Mario Battali on ICA.
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Tuna casserole.
I'm not positive it was ever _in_ style, but I love it as well. When I was growing up it was always a special treat, because my father couldn't stand it. Apparently he had a roomate in college who only cooked tuna casserole, so two times a week, when that guy was on dinner rotation, that is what they ate, and he got burnt out.
My grandmom always made a great one to my tastes though, canned peas, cream of mushroom soup, and crackled lays chips on top and all.
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A dark rum will just have a slightly more molassess-y flavor than a light or golden rum, as long as you think that will match well with the dish, go for it.
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Speaking of things first prepared awfully but then later becoming better:
As a child I positively hated okra and squash, because I only ever experienced them stewed for a long time water or broth. The taste of the okra was OK, but the slimeyness of stewed as a first preparation really turned me off.
Thankfully, when I was around 10, while visiting some family in AL, my aunt made deep fried okra and my grandmother prepared an incredible squash casserole (squash, sour cream, cheese, dried onions, your usual par for the course), totally turned me around on both vegetables, and I love both to this day.
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That Panasonic oven looks really cool. I have to admit I am a bit of a fan of anything Panasonic made, I have one of their microwaves, camcorders, DVD-players (one amongst many), and lots of other stuff, none of it has let me down. I also think it is cool how brightly it glows.
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Hehe, now that I think about it, I do recall that comment... I think it was in reference to the itty-bitty deep-fried garnish crabs though.
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This, burning pot and all, is still served at our favorite Chinese restaurant. It's rare for us not to order it.
The burning fire in the middle is essential. Thankfully, I have never encountered a PuPu platter without it.
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My father always used a can of coke in his ham glaze, I have to say, it was very good ham.
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Sadly most schools no longer offer much in the way of home economics. However I happened to come across an instruction book in a thrift store that had a picture of "Candle Salad" on the back cover. I put it down but should have bought it, just for laughs.
A lot of schools around here still have the programs, but cooking aspect is heavily de-emphasized, and mainly oriented around really simple baked goods. I remember the one I took in middle school our final cooking exam was making snickerdoole cookies. The Home-Ec lab is across the hall from my classroom in the school I teach in now. Since it is a middle school that was once a HS we are fairly well equipped in the hardware dept, it rocks for being able to reheat lunches well, and for final cooking preps during faculty pot-lucks, but all the kids ever make are brownies or cookies.
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Hehe, wow, as much as I am pretty cold towards the fate of animals before they reach my plate, knowing the name of my dinner would be a bit much.... was your mom oblivious or did she just have a really dark sense of humor?
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In a couple recent theads some foodstuffs that are generally known as 'out of style' have been raved about by eG members. There is the thread on Quiche in food in the media in news, IC Morimoto recently made a fondue in his battle vs. Feenie, and in the offal threads Rumaki made several appearances.
I have to say I love all of these things, well, I haven't made rumaki yet, but it looks delicious. I also have a huge love for the PuPu platter served at Chinese joints, even though it isn't vaguely Chinese... I have loved it since I was 8, when the name caught my attention (what 8 year old doesn't love a fecal matter reference in a restaurant?) but I still can't turn one down, and always hint to dining partners we should order one.
So, what 'out of style' foods do you still love? Even if they are campy, contrived, inauthentic, or etc.
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I have bought plastic baggies at the dollar store, they are decent, but I am spoiled by the good gladlock zipper bags. For wooden spoons, spatulas, measuring cups, etc, the dollar store can't be beat.
Trash bags from the dollar store are utter crap though. The only thing I use now are the ultra-heavy duty Glad contractor bags, way overkill, but they don't rip open from broken beer bottles thrown into the trash, and they won't bust open dumping rotten chicken guts into the back of my car when I am dropping off the trash at the dumpster.
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Now that I think about it, it was a bit odd seeing how this is Iron Chef America that they picked two chefs of which neither are American. Oh well, just a small point, it was still great to see, and it is cool to see Vancouver has such a well developed (or developing) food scene.
How can you tell Alton's comments are done post production? I haven't really noticed, but I haven't been paying that close attention to his side bits.
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My parents are both adept cooks, nothing fancy, but most everything they whipped up was pretty solid. The one exception was whenever either one would attempt to cook 'Chinese Food'. 'Chinese Food' would always involve lots of bags of random frozen vegetables (usually carrots, snow peas, broccoli, green beans, etc, nothing too scarey here), cut up bits of meat of some sort, and bean sprouts. Actually sounds pretty tasty so far, eh? Then came the sauce and the cooking:
All if it was cooked together for a while, then the sauce, which was soy sauce, sugar, duck sauce, and pretty much any other random asian condiment that was availible in grocery stores in the 80s and early 90s. On added to this would be about half a can of LaChoy chinese crispy noodles (the deep fried ones, how I still loathe those things), and it would be allowed to stew even longer. Mind you, this was cooked in a wok, and our stove was definately capable of enough heat for a proper stir fry, but something in my parents' southern cooking genes wouldn't let them serve up anything that looks like this without letting it simmer endlessly on the stove before dinner.
When it was time to eat the whole mess would be dumped into a bowl, more crispy noodles thrown in, and it would be glopped down onto a plate, normally with a side of a baked potato (rice? what rice? ;) ).
At least everyone and my family knew that 'Chinese Food' night had little resemblance to real Chinese Food, as we would occasionally dine at local Chinese Restaurants (whose food probably also bears little resemblance to real Chinese Food, but at least it was pretty tasty).
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Wow, the battle tonight was very impressive. I loved the fact that we finally get a live ingredient in kitchen stadium, watching the chefs have to kill the dinner first was always my favorite part of the original IC series.
I have to say that it is becoming blatantly and disturbingly obvious from the comments made from Alton and his sidekick that they are showing these episodes completely out of order. The references to ingredients used in past episodes (which haven't aired yet) and the comment that this was not the first live ingredient (which it was) just seem odd in that context.
I am really torn between the food in this battle and in the buffalo battle over which dishes have looked best in the series thus far. I would have loved to have tasted any of Flay's dishes from that original battle, and a couple of Bayless' were getting my mouth watering as well. On the other hand, Feeney's veal with crab is one of the best things I have seen on any IC, this series or the original. Morimoto's crab naan with fondue also looked very interesting, and was a nifty cultural blend. I am sort of surprised Morimoto scored so low in the creativity department, especially considering his melon dish and his really nifty wooden spoon technique.
On a side note - did anyone else notice Morimoto's caucasian assistant chef making some really bizarre comments and generally acting doofy throughout the battle?
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well the thing about the buffet was that i've always heard about them. i know they're famous and all but my mind was somewhere else when i looked at a sign that said $10 all yopu can eat and thought to myself, "why would i spend $25 for a bufet when i can spend $10. after i finished eating and realized what i did i realized the regret i felt of my decision
If anyone can understand being struck by low prices, it is me. And honestly, I find low-brow buffets very enjoyable in their own right. The $25 buffets in Vegas (or the Buffet at the Borgata in Atlantic City, which IMO is the only one in AC on par with vegas) are just as fine as fine dining IMO, plus the selection just can't be beat.
'Out of Style' Foods you love
in Food Traditions & Culture
Posted
Bennigan's (the chain) still serves one, a very good one in that. Although, it is the heaviest most dense sandwhich I think I have ever encountered.... I mean, a deep fried ham sandwich with sugar and jam, wow...