Marya
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Posts posted by Marya
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When I was researching ranges, I called BlueStar and asked if the burner components were comparable to Garland's as I found them to be superior to other brands. They assured me that they were because they owned the manufacturing process. Sealed burners were the other nagging issue I wanted to avoid as they decrease burner efficiency. And, I simply didn't want to lose BTU power by retrofitting to propane after market. Turns out BS makes them propane ready before shipping, so there was no loss whatsoever. Love this product!
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"I’m never buying anything from Blue Star, formerly Viking. Mine is an overpriced, poorly designed piece of something."
Have to chime in. BlueStar is a Prizer-Painter product. It's the company that produced burner components for the sterling line of Garland professional ranges. The BlueStar's appeal is that it has the same burners Garland was lauded for. I've had my BS range top for 16 years. No issues with grill, griddle or burners.
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Copying internet models is simply another way to dummy down what was once considered intelligent writing. Many sites now offer limited writing in picture book format for adults with short attention spans. To understand why this, stylistic continuity, syntax and consistency have suffered, this article pretty much says it all: https://theoutline.com/post/2780/new-york-times-copy-editor-layoffs-aftermath.
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6 hours ago, Smithy said:
Strangely, for this Prime member this book is free. "Read it for free" it says, and when I clicked on it I was advised that it would appear in my library. I don't know what that means for the long term.
I've checked out a few free to read books in the past four years, and there are no return dates. You can borrow up to 10 books and, when you max out, you need to return one to check another out. Go to Kindle Store and type Prime Reading.
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Not adept at posting here, but this is a wonderful book.
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When I transitioned to food publication in the 70's, this was one of several books I purchased to facilitate the new challenge. I had hoped it would be an excellent reference source and it did not disappoint. Forty years later, I am still consulting it. My cooking skills may have improved, but the mind still seeks the discipline of knowledge.
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I find Russian food particularly uninspiring (except for the imperial offerings greatly influenced by foreign chefs) and less flavorful than other East European cuisines. Having said that, the food from this restaurant is more appealing than most, so had to bite.
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This.
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This might be of interest, too:
"Middle Eastern Cookery" Kindle Edition $1.99US
Amazon is messing with us. Checked it an hour ago and it was $8.99. Still is.
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6 hours ago, weinoo said:
I love celery. Braised celery is, perhaps, the apotheosis of its existence.
I'm convinced it's an acquired taste. My daughters were by necessity not exposed to it while growing up and, to this day, they prefer to notify others that they are intolerant/allergic to it even though they are not. They say it's off tasting, smells repellent and they prefer not to eat it.
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The modified mise. No celery for starters. But if Thomas Keller can turn his nose up at celery I feel no real regret that there’s none here.
When we emigrated to the US, my parents opted to travel by ship. The inclusion of V8 in the breakfast menu intrigued me so I drank it daily. By the end of the week, I began to break out in hives and no one could determine the cause. Celery has been my nemesis ever since as this foul smelling fiber stick seems to be ubiquitous in American cooking. It's easy to detect in salads because, as a cheap filler, it's used with abandon. Everything else, I need to ask about it's inclusion before ordering.
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My curiosity about her long-term goals is effectively nullified by the bad judgement of partnering with a restaurant owner who kept a special room reserved for predatory activity.
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https://www.foodandwine.com/news/gabrielle-hamilton-partners-with-ken-friedman
I just finished reading Blood, Bones & Butter and acquired a new admiration for this talented chef. After her pronouncements in this article, I only see a broken moral compass. Alluding to this project as comparable to Jose Andres' untiring work in Puerto Rico was really rich.
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(Seriously need a tutorial on this link thing)
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I'll just copy and paste for now. Clearly, the kind tutorial has not sunk in.
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6 hours ago, kayb said:
Had to do that too. Although if I shared the author's name...I'd change it.
To do the clicky link: Highlight and copy (control+c on my Windows laptop, your mileage may vary) the URL of hte page you want to link to. Go back to your post, and type whatever text you want ("Here," "Clickety," or the name of the book, whatever). Highlight it with the cursor. Go up and click the little chain looking thingy at the top of the post. A window will open. In the top one of the two spaces that appear, paste the link you copied. Then either hit Enter or there may be a button to click to post it, I forget which. It should show your typed text word or words, in a different color or highlighted, and underlined. Then submit your post as usual.
Thank you. Now let's see if my brain still has what's necessary to follow through.
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This is a treasure. https://smile.amazon.com/Aromas-Aleppo-Legendary-Cuisine-Syrian-ebook/dp/B003V1WW3S/ref=pd_sim_351_9?_encoding=UTF8&psc=1&refRID=9XZ9YA3DH9669WYTJNFX
Now that I've found this crack-like thread, can someone tell me how to post with a simple HERE link. Thanks
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I saw some Spanish vermouth - Vermut Lacuesta - at the liquor store, so I picked it up.
The most noticeable difference relative to Cinzano or Martini and Rossi is that it is "lighter"; not in a bad way, but like the difference between Amarone and port. The botanical profile is quite similar--maybe just a touch more bitter. The sweetness and acidity are comparable. It has very little of the cocoa taste of Cinzano and Cocchi, and it's less berry/cherry than the M&R.
For some reason, it tastes to me like it would complement brandy exceptionally well. (I need to pick up some brandy and see.)
It's interesting, and very good straight, chilled.
You might also find Yzaguirre and Atxa (Perucchi, too) to your liking. I personally find that Spanish vermouth, particularly the reds, are naturals for sipping. Maybe it's the memories they evoke of the tapas bars with vermouth barrels behind the counter that I first encountered four decades ago. Before they were available, Carpano Antico was, and still is, a favorite, but the Spanish beauties are the ones I choose for my "hora del vermut". I don't understand why they are not more popular in the states.
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Since I use so very little mayonnaise, homemade and Kewpie are my choices; the former for the obligatory salads for barbecue, and the latter because it is utterly unique, and delicious. Yes, it does have a little MSG (see link), but it also has a more pronounced mustard-egg yolk flavor. And I have to admit, the plastic container is pretty cool to the touch.
http://www.nytimes.com/2008/03/05/dining/05glute.html?pagewanted=all
Edited to add link
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One other thing about Zins: sometimes they are made 'big' or whatever the current term for it is: with very high alcohol content. Ive had Ridge wines in the past up to 17%. Don't know how they do it, possibly a very hardy strain of fermenter.
Ideally, high alcohol content is achieved by hand sorting and discarding unripe second growth clusters and only using the ripe fruit. The riper the fruit, the higher the sugar content that will convert to higher alcohol levels.
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Teo, Very useful post, I will send this thread to her. It's been years since I enjoyed this lovely city, so I have no clue what is available now.
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Cinghiale: I understand that prices are high. A summer in Vienna pretty much numbed her to the cost of dining in and expensive city. I should have used casual dining as the identifier as it would have been more accurate. I will tell her about do Mori and, if you have any other suggestions, I would love to know about them.
"Los Secretos del Helado" by Angelo Corvitto – free download
in Cookbooks & References
Posted · Edited by Marya (log)
I would also be grateful if anyone can send me a copy, Spanish or English. globigm@gmail.com
Thank you