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handmc

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Posts posted by handmc

    Anonymity when posting on food and wine boards

    in Food Media & Arts

    Posted

    Four years, add another person fooled. I think the managers do a heck of a job.

    I have had two of my posts deleted, one I posted some material that conflicted with the use policy, which was fine with me, I did not intend to violate the rules. The second was removed because the post immediately above it, which it referenced, was deleted and my post no longer made any sense.

    As for keeping my anonymity, when I first posted on EG, I was flamed a couple of times and stayed away for a while. I was disgusted with what I thought was immature behavior. It turned out to be the exception and not the norm.

    Since then there IMHO has been a vast improvement in the way people deal with one another on EG. I do tend to stay way from the media threads however so maybe I'm missing the more contentious threads.

    Dinner! 2005

    in Cooking

    Posted

    I was having Peking Duck for the first time. It had to have been the restaurant. It was dry, the skin was like plastic and what astounded me is the meat and the skin had no,zero, zip, nada flavor. Why now why didn't I wait until I was at a decent place.

    Hump!

    Schmaltz (i.e. Chicken Fat, Goose Fat, etc.)

    in Cooking

    Posted

    Let it be known here and abroad, oyez, oyez, that schmaltz, whether from goose fat as was originally intended or chicken fat, is not to be thought of as an item of food.  Simply stated, and with no exaggeration whatsoever, schmaltz is god's gift to humankind, a gift so great that the mere thought of spreading it thickly on good country-style bread is enough to elevate mere mortals to an understanding of why kings are greeted by trumpets, why angels fly and why fairy-godmothers exist. 

    As to gribenes (the cracklings made from rendered goose fat), a treat so great that no poet, author or even demi-god has ever succeeded in describing it with mere words. 

    As to the combination of schmaltz and gribenes, let it be known that there is a law (not from Mt Sinai perhaps but certainly from one of the highest of the Alps) that even when thinking of these one is required to bow one's head in acknowledgement of the greatness of the universe.

    And that, by heaven, is where I stand.

    And where you stand is the best description I have heard yet. I agree whole clogged heartedly.

    Tricked! When foodie tendencies betray you

    in Food Traditions & Culture

    Posted · Edited by handmc (log)

    I was a pretty mean kid too! I remember there was like, a month, when my parent kept buying Chinese napa cabbage. We ate as a side dish every night at dinner. Naturally, I got sick of it, and I was really annoyed that my little brother enjoyed it so much (that was probably one of the reasons why my parents kept buying it!) Anyway, napa cabbage is pronounced "siew choy" in Cantonese. One day, my brother and I were alone in the kitchen, eating instant noodles with Chinese sausage and napa cabbage. My brother asked me, "Why does siew choy look yellowish?" And I responded, "Well, 'siew choy' is not the real name of the vegetable. The secret is that it's really called 'liew choy' ('liew' in Cantonese means 'urine'!  :laugh:) but farmers had to change the name because no one would want to buy it if they knew how it was grown!"  And then I made up some story about how farmers...err...fertilize this vegetable everyday in the field, hence the yellowish colour.

    My brother spat out the vegetable and I got in trouble when he repeated the story to my parents at the dinner table.  :laugh:

    Do you have any idea how much hot and sour soup hurts when shot out your nose! :angry: I knew I shouldn't read this thread while eating. That's it I'm going home for the day. Great story. :laugh:

    Milwaukee Restaurants

    in The Heartland: Dining

    Posted

    I fly in tomorrow get lunch, a meeting or two dinner, breakfast and lunch before I have to leave in the early evening.

    Where to eat, What should goodies should I take home? Last time I was in Milwaukee it was to play rugby.

    Other than the game, the avalanche and beer I don't recall much.

    Perfecting Gnocchi

    in Cooking

    Posted · Edited by handmc (log)

    Made Butternut squash ones before. Great taste but water was an issue. I divided the ingredints into 2 batches, just to be safe. The first batch not drained sucked up huge amounts of flour and the results were they were a bit chewy. I would not serve them.

    The second batch I drained they came out much better. I served them with brown butter, sage and peas.

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