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Everything posted by Honkman

  1. I never really use Facebook and tried to find those two groups - do you have links ? (Just want to see some of the recipes to see if the creami might be worth buying
  2. Honkman


    Health benefit claims of any ingredients are very unlikely to have any meaningful validity as those reports never are based on solid scientific data which would hold true under clinical trial conditions.
  3. Very helpful if you have many cookbooks. Recently I wanted to look up what shrimp taco recipes I had at home in my cookbooks and it takes about 10 seconds and than you can browse and decide on the best one based on what else you have at home. In addition, it has links to 10000+ free online recipes from cookbooks you might have not in your collection which are again searchable by different ingredients etc.
  4. Looks interesting but it seems to be free for Kindle Unlimited (which is not part of Prime) - or am I missing something?
  5. At least in my hometown of Hamburg you would get in trouble if you serve Jaegerschnitzel unbreaded (and anything south of Hamburg is anyway redneck country
  6. Since when are Jägerschnitzel unbreaded - that would start a revolution in Germany.
  7. What do you do with chives so much ? There are definitely dishes which benefit from them but not too many. Whereas parsley and cilantro cover many dishes for us
  8. Only if you cover other sources not yourself
  9. The problem with ATK books is that there is very significant overlap of the recipes between their books - if you have a few of them most likely you have a number of the recipes already
  10. Three books - and most of my scientific books always cost $100-200, so the price for these three books is high but inline with market prices
  11. As a cookbook junkie I have the Fox’s book already (and enjoy it). There are many other good ones out there like Six Seasons, the different Suzanne Goin cookbooks (those are obviously not only cover vegetables) etc.
  12. Indeed I have! All of the countries you list fall under the "they" category. "We" referenced middle America. OK - your first post was referencing Asia and the way vegetables are treated in Asia is often quite different than in many Western countries (but both are often very good). I would also argue that many US places have excellent vegetable dishes, like many restaurants in CA
  13. Then you haven’t eaten good vegetables dishes in many part of especially southern Europe, e.g. France, Italy, Croatia, Spain, Portugal… I very much doubt that the quality of the dishes makes the difference.
  14. That should be pretty much the end of the discussion
  15. That is something I have never understood living now 20+ years in different parts of the US that way too many parents adjust their meals to what the kids want and are used to. It’s sometimes ridiculous to see at school potlucks what some of these kids are not eating because they have never experienced it. And as with so many other things, e.g. languages, behavior in many forms throughout life (including how to behave in restaurants) are deeply formed in the early years of life and should have the full support of the parents (and I have never seen anywhere on this level in different countries in Europe)
  16. Apparently we must then be Asian as we never ask our daughter what she wants to eat but she eats the same dishes as us since she is one (but I would argue that is more the German way as our parents have also done it). Your example is generalizing the western countries too much as there are very significant differences between many European countries and the US for example especially around food (with and without context to children)
  17. I think trying to “hide” vegetables is the complete wrong way to do it. It’s more important to clearly show them which vegetables they are eating and get them thereby involved and interested. Our daughter would ask why she has to eat baby food
  18. They are variations on eggless quiches. I have seen many similar variations. Ultimately you need a “thickening” agent in a quiche which is normally egg but it is not unusual to use bechamel sauce and vegetable puree (but you could also use mashed tofu etc)
  19. If i remember correctly you live in the Boston area and I have seen pork neck in Boston at WF, Wegmann and Stop & Shop (not all the time but quite frequently) and also at butchers like Savenors
  20. Complete agree YMMV - my goal in the kitchen in the end is to have good tasting dishes but not really by trying to be as consistent as possible
  21. I guess, independently what dish or preparation we are talking about, that’s where we differ - I am always interested to change, improve. Doing the same is boring for me. Not only with pizza but in general I think dishes where some people just focus on a few ingredients/toppings are a missed opportunity. I never understand when people always order their same pepperoni or margharita pizza when there are so many more unusual/more exciting variations I guess if there are just a few key ingredients it is particularly important to really understand the chemistry and physics behind it
  22. So is bread but I learned a lot from Modenist@Bread - have you learned anything from it ?
  23. If you just learn from working with the masters you rarely will understand the science behind it to able to improve even further. Working with the masters is good for replicating- books like these are good to understand the fundamentals.
  24. I don't think they get it wrong but here is a good article by J. Gold which explains nicely for what special type of restaurant this list is looking for. And if you go for this trype of criteria than the list makes a lot of sense (but obviously is not perfect) http://www.latimes.com/food/jonathan-gold/la-fo-gold-worlds-50-best-list-2018-20180620-story.html
  25. It is not possible to answer what is authentic German food as it would be similarly impossible to say what is authentic US food. Everybody would say that there are way too many different parts of the US and all of them have very different food cultures, dishes etc. And it is similar in Germany as for example the Northern part of Germany around Hamburg has often quite seafood heavy dishes (with dishes like Finkenwerder Scholle (plaice) or Labskaus (dish with potatoes, red beet and mixed smoked fish) whereas areas in the south like Baden-Wuerttemberg have dishes like Kastaniensuppe (soup made out of chestnuts), Flammkuchen (Quiche Lorraine) or Gefuellter Saumagen (stuffed pig stomach). In addition over the last 50 years Germany had a significant influx of foreign workers from Turkey, Croatia, Italy, Greece which often live now here in the 3-4 generation and so a lot of those dishes, food cultures are also have now become part of Germany or created “fusion” dishes (Doener (with its Turkish roots) for example is the most popular fastfood in Germany).
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