Jason Perlow

I have my Silvia on an electronic timer, a WeMo plug, but there are many on the market including very cheap electromechanical ones. I have it set for 6am to 7pm, and override it during the weekends.

I'd really like it if my friends would stop dying so young.

Indian Food might be easier to reformulate if the ghee is replaced with smaller amounts of olive oil and more protein is added. Tikka Masala might be tough because of the high butter and cream content, but it's worth exploring. Most tandoor dishes or vegetable curries are probably ok.

The black beans are basically there for flavor and texture and you can omit them if you want, since the turkey is providing a ton of protein.

Most post-bariatric diets are very high in protein. Generally speaking even with 3 meals a day (assume 4 to 6 ounce portions) you still need to take in additional protein supplements (bars, shakes) to get between 80 and 100 grams of protein in per day otherwise you end up with malnutrition and can actually slow or halt weight loss. Sugars, simple carbs of any kind (white flour, rice, pasta, etc) are on the bottom of the totem pole (basically, it's poison) and inhabit weight loss. So when formulating for bariatrics it is protein, veg and carbs (complex optimal but in small amounts) last.

As part of a series of blog posts that I am going to be doing I will be re-formulating various kinds of dishes from various cuisines for people looking to lose weight or have had bariatric surgery. For now, I've started with Caribbean/Latino cuisine. Let me know what other things you would like to see or have any recommendations. Picadillo de Pavo 1 large Tomato, chopped (about 2 cups) 1/2 cup Sofrito (Daisy Martinez’s recipe) 20 oz Jennie-O Ground Turkey Breast 1/2 cup Chicken Stock 12 oz chunk Calabaza, peeled and cubed (about 2 cups) 1/2 cup Raisins 1/2 cup Goya Alcaparrado Pimientos & Capers Manzanilla Olives, juices reserved 1/2 cup Black Beans (or more to taste) 1 Sour Orange 2 hard boiled Eggs Salt & Pepper to taste Heat a large skillet over medium-high heat and add chopped Tomato. Once the liquid starts to cook out (about 5 minutes) add the Sofrito and again, cook for about 5 more minutes until the liquid starts to evaporate. Add the ground Turkey Breast and mix and chop it into the vegetables until it is mostly white and well crumbled. Add the Stock, cubed Calabaza, Alcaparrado, and Raisins. Stir to combine, reduce heat to very low, cover and braise for 15 minutes. Meanwhile, separate the egg whites and yolks, grating the yolk and dicing the whites, set aside. Juice the Sour Orange. When 15 minutes are up, gently fold in the Black Beans, Sour Orange Juice, diced Egg White, and grated Egg Yolk. Taste for seasonings, add a couple of spoonfuls of the Alcaparrado juice instead of adding salt, and add some fresh ground pepper. If you wanted, you could serve this over brown rice or a high protein grain like quinoa, or just by itself. And yeah, you could stuff it into an empanada too.

In almost every example it requires anthracite coal ovens that burn at 700-800 degrees. All the other details are irrelevant unless you have this.

Dude, ALL the Jewish holidays are in late September. And they are both food holidays. Bagel Day. Brisket Day.

I like this. Loco Mocos, Spam Musubi. Kalua Pig. Now we need a way to bastardize this into a single food product or theme. Grilled Pineapple and Spam-topped and pulled pork topped burgers? Maybe something involving teryiaki sauce or Saimin noodles.

Dia de los Puercos? Okay, but what month? And what are the traditional dishes?

In the US, "Cinco de Mayo" is effectively a contrived holiday for the express purposes of furthering the interests of the beer and liquor industry, and of course, Mexican-themed restaurants. http://www.star-telegram.com/2014/05/03/5789676/the-cinco-de-mayo-battle-was-in.html http://www.marketplace.org/topics/business/history-marketing-cinco-de-mayo Halloween in the US is also another industry-driven holiday. As is Valentine's day, huge for the confections industry as well for the greeting cards industry. Easter, while not contrived, is a massive driver of the confections industry as well. Fundamentally, I don't have a problem with contrived holidays. Any excuse to drink or to eat is a good one. But I'm thinking we need more opportunities for this. Should we have holidays for Burgers? For Bacon? For Pizza?

Let me rephrase that. "Harsh and nasty." I just don't like the way it tastes. I'm not a big white rum fan, although I own several bottles of white agricole that I got as gifts from Ed Hamilton the last time I saw him in new york. I've made the occasional Ti Punch with them and have had many on St. Martin. I've never been to Wray & Nephew's/Appleton's distilleries so I can't comment on their stills. Unfortunately that was something I missed out on during my last trip to Jamaica in 2001. Been a while. I've been to the Bacardi distillery in Puerto Rico. You're definitely right this is rum production on a massive, industrial scale. For comparison I've also been to the Barrilito one, which is like comparing the earth to Jupiter in terms of production mass. That's a great rum. I have a bottle of 151, and I use it specifically as an ignition source for Bananas Foster. BTW, I notice you live in Ft. Lauderdale. I live in Coral Springs. We should compare collections sometime.

Spicy Cashews Toasted Wasabi/Tamari Almonds "Snack Mixes" (aka bridge mix, flavored chex mix/party mixes with nuts) Salted Chocolate Covered Pretzels

I have not tried these yet, but I'm most interested in the Mole/Chocolate flavor. Anyone else try these? http://www.huffingtonpost.com/2014/04/24/mystery-doritos_n_5207858.html

So, I think Jimbo said it in much more words, but you cannot fake 7-10 years of aging. In any case the overproof is a very industrial spirit IMHO.

Why not just buy a bottle of Appleton Extra or 21? Same company.

I really like IKEA's salted licorice.

I have not found there to be a considerable difference in flavor profile between Japanese-made and Korean Shoyus, Particularly if we are talking the whole-bean kind. I will say the Korean ones tend to be cheaper and are generally a better value. I've used both interchangeably. It doesn't really matter anymore, though. I don't live in Jersey or have regular access to Korean cooking ingredients now so I'd have to mail order them. So I buy what I can get at the Asian market here Chinese soy sauces however, totally different animals and different uses.

BTW. Even better than Crab Cakes in my opinion are Conch Cakes. But you need fresh conch, and I think there's only one place in the entire Bahamas that makes it. http://offthebroiler.wordpress.com/2012/05/20/grand-bahama-beach-food-at-its-best/

So.... why not just make a different recipe. Or use a darker chocolate.

That's a good one, as is the equivalent marudaizu Yamasa. I have also used Korean brand "whole bean" shoyus that are cheaper which are simply water, soybeans and salt in the ingredients. Key is not to have anything with alcohol in it. San-J also makes some very nice Shoyus and Tamaris.

So, back when we launched RecipeGullet many moons ago we had guidelines for posting on that system. From a pure legal perspective, a list of ingredients cannot be copyrighted but the methodology (the written instructions) can. Legit "Adaptation" could be anything as insignificant as altering the quantity of an ingredient let alone switching out an ingredient. I am not of the opinion that using a list of ingredients and changing the methodology is stealing. There is very little new ground in traditional cooking and recipes go through many, many iterations from person to person. I've frequently "adapted" recipes for use on my blog for dietary or taste reasons. In fact in some cases I think some recipes in cookbooks or websites have not been tested properly (were overly salty, etc, when made the first time) and we've pointed that out.

The yucateco product is nice. But horrible packaging and their hottest of the sauces (the brown one) is very unappetizing looking. I still use it though. Tabasco has a huge following in Louisiana along with Crystal and various other similar hot sauces and is an important condiment for gumbo and all sorts of things. Tabasco itself is unique because it takes a year to make, they have to salt barrel cure the peppers. All the other vinegar based ones are "fresh" made in one day.

Huiray, I think the reason why people (including myself) like this sauce is because of its versatility. Sure, there are a lot of good chili/spicy condiments out there, but the squeeze bottle combined with just the ample amount out heat from the right jalapenos (it isn't over the top spicy, not like some of the other asian condiments out there) plus garlic in Sriracha is why I think it has had success, that and the branding. It's also a good "mixer" condiment when combined with mayo, and has had heavy culinary use in American-style Sushi preparations and other fusion cuisines Sriracha is popular because people like it and because they like the branding and the packaging. You could say the same for why people like Tabasco or Texas Pete's or Frank's RedHot. You can't argue with success.

I've posted my tribute to Steven on my blog. I'll miss him dearly.