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Honkman

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Posts posted by Honkman

  1. 11 hours ago, liuzhou said:

    validity or otherwise of the health benifit claims surrounding turmeric.

     

    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.

    • Like 1
  2. 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.

    • Like 1
  3. On 7/24/2021 at 1:35 PM, blue_dolphin said:

    currently available to Prime members for free. 

    Looks interesting but it seems to be free for Kindle Unlimited (which is not part of Prime) - or am I missing something?

  4. Just now, heidih said:

    Natur Schnitzel and Jaeger in my experience are floured but not breaded - but perhaps a regional thing . Like Natur being kinda nekkid

    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 ;)

    • Haha 1
  5. 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

    • Like 4
  6. 1 hour ago, fatmat said:

    Wow... $382 for a pizza book!! I assume that I'm really stupid for failing to understand this. 

    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

    • Like 1
  7. 1 hour ago, Margaret Pilgrim said:
    2 hours ago, Honkman said:

     

    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

  8. 20 hours ago, Margaret Pilgrim said:

    They celebrate them; we suffer them. 

    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.

    • Like 1
  9. 5 hours ago, cteavin said:

    often read about people fussing over people's (food) wants/preferences

     

    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)

    • Like 1
  10. 12 hours ago, cteavin said:

    A simple example is in Western countries a parent/guardian is more likely to ask a child what they want to eat whereas in Asian countries the food is prepared and the child trusts the "elder's" judgement. 

    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)

    • Like 1
  11. 2 hours ago, cteavin said:

     

    One thing I can tell you about this, if you want to get your kids to eat more vegetables and not complain, this is the way to go.

    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

    • Like 1
    • Thanks 1
  12. 1 hour ago, rotuts said:

     

    but passing by your local supermarkets

     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 

  13. On 5/22/2021 at 4:59 PM, Duvel said:

    By now, I make very consistent pies and

    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

  14. 19 hours ago, weinoo said:

    I don't want it to be any better

    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.

     

    19 hours ago, weinoo said:

    and there really are only a few basic toppings that matter

    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

     

    19 hours ago, weinoo said:

    How much more fundamental does it need to be?

    I guess if there are just a few key ingredients it is particularly important to really understand the chemistry and physics behind it

    • Like 2
  15. 5 hours ago, Eatmywords said:

    I get there is a market for books like these.  I just think it's a stretch for pizza (no pun) which is simple in nature. - Good ingredients, equipment, experimentation, repetition.

    So is bread but I learned a lot from Modenist@Bread - have you learned anything from it ?

    • Like 1
  16. 8 hours ago, weinoo said:

     

    I think that depends; sometimes the telling of the theory of something is just plain boring and useless to all but a select few.

     

    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.

    • Like 1
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