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Honkman

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    http://twofoodiesonejourney.blogspot.com

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    Boston

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  1. I don’t really see paranoia about bromate - the scientific (animal) data indicates some possibility of carcinogenicity and based on this it is banned in many countries around the world (with US one of the few exceptions). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1567851/ https://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+1253
  2. The Neapolitan pizza in two different pizzerias in Naples wouldn't be the same
  3. It's not scientists or people of the region or Nathan who ultimate define what a product is called but ultimately whoever makes the dish. It is the same discussion as with "authentic" dishes - what you define as authentic might not be the same what I define as authentic and we are both right. Where you are fundamentally wrong (even beyond just food) is " You're mistakingly assuming that there's multiple routes to the same destination" - yes, there are always multiple routes to the same destination outside of food, within food and also Neapolitan pizza. It's quite preposterous to believe there is only one way to make Neapolitan pizza and every other approach in the future can only lead to inferior results.
  4. As a scientist I care about the progress of science and don't ever believe that most things can't be improved with "newer" science - same with Neapolitan pizza - just because there is a "great deal of wisdom and science" in the making of this style of pizza doesn't mean you shouldn't utilize the progress of science over time to change/improve the making of Neapolitan pizza (and still call it a Neapolitan pizza).
  5. San Diego Bakeries

    Prager Brothers are for us by a very large margin the best bakery in SD - never really understood the love for B&C in SD.
  6. Jordan Kahn's Vespertine

    I am surprised they let you photograph your food - they are normally known for a strict no photo policy
  7. 2017 releases

    There are a few recipes in the book which are from J&I but yes, it is more towards the home cook. (J&I is the one restaurant we miss from San Diego now that we live in Boston. It was our weekly ritual to have dinner there and at the end we knew many of their cooks/chefs/servers quite well and had some nice surprises during our last few visits)
  8. 2017 releases

    I have only looked at "On Vegetables" in the bookstore but there is no doubt that I will buy it soon as it is written by Fox which has shown with Ubuntu years ago (some of the best meals for us) that he is very unique in creating vegetable-based dishes using unique flavors, thoughts, ideas. It is definitely not your next "standard" vegetable book
  9. My Return to LA

    Your list covers already some good restaurants - a more unusual one is Ma Maison from Chef Quenioux. Chef had for some time a great restaurant with Bistro LQ in LA which was sometimes too far out and too creative for many people. But after he closed it he it started to have dinners at his house now. Bistro LQ was unbelievable creative cooking on a three star level with a very small kitchen crew (2-3 people). For more than two years we drove on very regular basis from San Diego to LA to have great tasting menus at Bistro LQ. He continuous these tasting menus in his home with produce from his garden or foraged from the neighborhood incorporating influences from all over the world. Here is a link to his FB page with future dates - highly recommended https://m.facebook.com/lquenioux/
  10. I don't know but just because you had some crap (Kraft cheese is really awful "food") as a small child doesn't mean you can't grow up and have real food/parmesan
  11. My main issue with Kraft "Parmesan" cheese is not the cellulose but that it tasted horrible and has nothing to do with Parmesan cheese. The production of the "Parmesan cheese" at Kraft has nothing to do with the production of real Parmesan cheese and in Europe Kraft is actually not allowed to sell their green boxes of grates "cheese product" with Parmesan mentioned anywhere on the box
  12. Nowhere in the paper are they declaring a definite causal relationship - they only describe an percentage increase of possible cancer when eating certain amounts of certain meats. They just describe the correlation but don't imply absolute causality. That's all what meta analyses are about. Have you actually read the original paper ?
  13. There is a difference between negative results in lab or in "clinical" relevant studies - there is no doubt that in particular negative lab experiments are not often reported (even though this is too much of a generalization and has to be looked on from case to case or which scientific field we are talking about). Negative "clinical" data is often reported, especially from academic groups (which has also to do with their funding/grants) and to a certain degree even from industry studies. I know that in my field (drug discovery) there is a lot of reporting of negative results and if you look on some of the studies used in the meta analysis of the red meat paper some of them showed negative results/no correlations. I think that meta analyses are very helpful and relevant to find clear trends (like in the one published), the exact percentage of correlations is often questionable due to selection of studies used in the analysis
  14. Vegetarian cookbooks

    Just checked it on Amazon and it looks interesting as it covers cuisines which are often not covered in other vegetarian cookbooks
  15. Vegetarian cookbooks

    Vegetarian Cooking for Everybody (with Plenty and Plenty More) are our some of our vegetarian cookbooks at home but Passionate Vegetarian sounds quite interesting
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