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jkarpf

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    http://joshkarpf.com

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    Brooklyn

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  1. As awful as the pandemic has been, I've enjoyed the wider and deeper access to such deliciousness via deliveries, since we've been sheltering very strictly. All durian is shipped to the US East Coast frozen, so far as I know, so if it's "fresh" I'm sure it's been thawed. (My coop board's not gonna see this, right?)
  2. Not broken at all. My best guess is that it's a dishware manufacturer's sample. The owner of the restaurant (Jiangnan-style food with lots of patrons from a China Institute center nearby) declined to sell. I'd hoped to make it a gag gift for a friend who collected only eighteenth-century Worcester and Meissen porcelain.
  3. I found this decoration in a Chinese restaurant a few years ago.
  4. From a 1962 Green Giant ad in the New Yorker. A James Beard recipe can be trusted, right? . . .
  5. I owe Spam an apology. Our first dinner in Rome, at a restaurant that turned out to be not only bad but infamously bad (now "10,207 of 10,235 Restaurants in Rome" per TripAdvisor), featured what I remembered as Spam pizza. It was terrible, but now I'm reminded that it wasn't Spam. Not my photo -- we went in 2011, someone else took this in 2015, and they're still serving it.
  6. I've shared this with friends, some of whom second the fabric hypothesis, for wrapping a skein. Another imagines a multiple of these in series -- "groove connects to ridge, ridge connects to groove, groove connects to ridge, etc." -- though the purpose would still be unknown. Still another suggests "tools to help move something else," "temporary handles" that mate with other tongues/grooves. It's a fun puzzle.
  7. It looks pretty thick, thanks to the shadows underneath. A two-piece rolling pin that can be stored in a shallow drawer? Signed, A nonbaker
  8. As an upcoming birthday present, I'll be given the smoker of my choice to go alongside a natural-gas, high-heat grill at a summer house. I'll be the only one using the smoker. In the past I improvised with the grill, struggling for low temperature, but got more bad results than good. One whole brisket was spectacularly tender and flavorful. Another became a brick. Despite the grief described in the topic "Assembling a Propane Smoker" at I've got to go with propane too. Household natural gas just isn't available for dedicated smokers, I don't want electric, and my limited time at this house w
  9. Still hunting for that perfect Barcelona cooking class. As an alternative to the meh-looking top-rated TripAdvisor course at http://www.tripadvisor.com/Attraction_Review-g187497-d611509-Reviews-Cook_and_Taste-Barcelona_Catalonia.html , I've found: http://www.golearnto.com/course/itinerary/858/spanish+cooking+course+%2b+boqueria+market+ http://www.tripadvisor.com/Attraction_Review-g187497-d2254518-Reviews-Espai_Boisa_Barcelona_Cooking_School-Barcelona_Catalonia.html http://www.tripadvisor.com/Attraction_Review-g187497-d2178269-Reviews-A_Taste_of_Spain_Culinary_Day_Tours_Catalonia-Barcelona_Cat
  10. The gf (now fiancée) and I are going to Barcelona and Madrid for our vacation (now honeymoon). Unfortunately our hotel always has to be central, and walkable to sights. For Barcelona, we'll be looking at the central old city (Barri Gòtic, El Born-La Ribera) neighborhoods; and for Madrid, maybe Los Austrias/Sol. This means we'll be surrounded by overpriced, crappy tourist restaurants, but we ate well in Rome and Istanbul thanks to careful research, so I'm optimistic about Spain. We may stick to Eastern time so we can dine out as late as Madrileños, but then we'd have less daytime for sights, s
  11. Since grapefruit doesn't go well with my Lipitor, when I order brunch with my partner, I encourage her to order a glassful of the juice so I can smell it. But usually she orders orange juice so we can share it. Yet what I really want is to smell her grapefruit juice.
  12. jkarpf

    Short Ribs

    Braising's my favorite technique for short ribs. I'm skeptical about slow roasting, as described above, rendering out the fat, or making it easy to whittle out the gristle, since I once spent a whole day smoking cross-cut short ribs ("before" photo below) and dealt with lots of fat and gristle. Maybe I needed ribs cut lengthwise, instead of crosswise?
  13. I did the top-Google-result recipe "Braised Goat Shoulder Rubbed With Spanish Spices," http://www.nytimes.com/2008/10/15/dining/151grex.html , which was fantastic. But my shoulder, which had been sold to me at the NYC Union Square farmer's market as "rib" meat -- which I'd initially hoped simply to roast! -- needed around twice as much braising time as given. So whatever recipe you use, check it for doneness as you go along.
  14. jkarpf

    Buying a half cow

    Yeah, don't grind those up. And enjoy those need-special-cooking but more flavorful cuts -- braising will be fine for many of them; no need for sous-vide. Don't worry about ground beef since you'll get more than you want anyway. Decide whether you want a whole, long tenderloin (which would include the filet mignon), which would be whittled out from front to back and then with the neighboring meat ground up; or whether you want more steaks, which would keep the tenderloin as part of many of those steaks. Do you get a choice of how the animal was raised/fed? My informal cow-buying group (more
  15. Recently someone from New London told me that she'd discovered a sort of regional, invitation-only event for ice cream. Lots of cream is trucked in and attendees bring ingredients for making dozens of unusual flavors. Plus there's activities like contra dancing. She's a family friend I see annually; I'm sure she wasn't pulling my leg. But I don't have her contact info, so I'm hoping the fellow food nuts here will know about this. No, I'm not angling for an invite. My gf lets me get away with the occasional midnight steak or raw milk, but not a day (or more) of ice cream. She might've said it
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