Jump to content


participating member
  • Content count

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location

Recent Profile Visitors

1,400 profile views
  1. Grain bowls

    I like this book https://www.amazon.com/Bowls-Plenty-Recipes-Delicious-Whole-Grain/dp/145553658X
  2. There might be more tourists than at other Thai places but the food is much, much better compared to Chada. Now living on the east coast LOS is actually one of the restaurants I really miss from LV visits. It is one of the best Thai restaurants in the US
  3. You should try Lotus of Siam
  4. The Bread Topic (2016-)

    It would help if you could describe how you currently make your bread, e.g. hydration level etc.
  5. Coming form Germany I am still surprised what money people in the US think characterizes German food today. Most of the people tend to think that the stuff served in most of the "German" restaurant is indeed what most Germans eat on a regular basis even though it couldn't be further from the truth. (But most Germans also still think all Americans eat only burgers, ribs and mac'n'cheese everyday.)
  6. Jacob Wirth is (and most likely soon was) a horrible restaurant with unbelievable low quality food and had very little to do with German food. If you want German (or better Central/Eastern European) food in Boston the only good option is Bronwyn http://bronwynrestaurant.com/
  7. This book sounds related to a German book called “Foodpairing: Harmonie und Kontraste” written by Thomas Vilgis - he is a well known professor who has written a number of cookbooks which rely heavily on chemistry and looks at key chemicals in many different ingredients and how they can be matched or oppose. He worked with some of the best known chefs in Germany for some of his books. If you can read German all of his books are highly recommended https://www.amazon.de/gp/aw/d/3037804807/ref=mp_s_a_1_23?__mk_de_DE=ÅMÅZÕÑ&qid=1521423471&sr=8-23&pi=AC_SX236_SY340_QL65&keywords=thomas+vilgis
  8. We love to cook through many cookbooks and magazines but never repeat a recipe (but have kept record of all the ones we tried since living together)
  9. It’s a typical German bread which tends to be very dense (but yours looks too dense). People like to eat it with soup, e.g. lentil soup but duck, pork rillette or Griebenschmalz (lard with cracklings) is also a popular combination.
  10. KBrO3 is a potential carcinogen and thereby bromated flour can be potentially carcinogenic dependent on how somebody is using it (baking time, temperature, etc) It would be irresponsible by MB not to call it potentially carcinogenic without new, peer-reviewed data. The industry is not the problem - it is the other way around - more customer should be aware about potential risk of their food.
  11. In my job I have to work with animal and human data regarding multiple disease indication, including oncology, on a daily basis. Based on your comments it is rather obvious that you have little idea about how any kind of (pre)clinical studies (including epidemological ones) are conducted. There is enough data in animals and humans which indicate potential renal toxicity with bromate exposure that warrants caution (and bans) in using it in material for human consumption.
  12. 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
  13. The Neapolitan pizza in two different pizzerias in Naples wouldn't be the same
  14. 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).