potsticker
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Posts posted by potsticker
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It's petty, but I abhor the "trick" a certain network cooking star does with salt... everytime she seasons, it's "over the shoulder for luck" with a pinch of the supposed salt.
When questioned, she states that she does it everytime because the tradittion is that if you spill salt, you must toss a pinch over your shoulder to avoid bad luck. Said "star" reasoned that if you're tossing salt by hand into your cooking vessel, there's a good chance you've spilled a bit, so why risk "bad luck"?
There was a priceless moment a bit ago where she added salt - "toss over the shoulder for luck" and then she added a pinch of pepper... and tossed it over her shoulder! She caught herself before before she delivered the signature line, but it was funny all the same!
Also... I have a hard enough time keeping my floors clean of accidental spills... why in God's name would I throw gritty kosher salt on my floors on purpose????
(AND before you ask, I watch said network "star" because right now, I don't get FN, TLC, or any other cable channel with food cooking shows - pathetic as one may find them - and I'm jonesin'. I'm in bed alot, and TV is my distraction.)
On a related note - EVOO is the most ridiculous acronym to have ever been created.
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Note that despite all the discounts on the Super Fresh tape ("CS" = "club savings," or frequent-shopper-card specials), the total amount I saved with specials and coupons worked out to a mere 17%. By comparison, the amount I saved at the Acme was a respectable 36%, close to the 40% threshold above which the former maintenance guy in my building would treat himself to a drink after shopping. (He characterized his grocery shopping as a game: "It's me versus the supermarket: Who is going to walk away with more of my money?") I have achieved 50% and even 66% savings on some small bills, but have broken 50% on a large trip tab only once or twice. I've exceeded 40% at the Acme often enough to shift the bulk of my supermarket purchases to that chain.
This is my favorite game - see how big the percentage can get! I think 82% is my record.
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I wind up doing this all the time over weekends. Except, I don't really have a theme - unless "food" is a theme. In fact, today, I went all around Atlanta:
Dekalb Farmer's Market (cheap spices!)
Chicago Supermarket (for lunch at the taco counter and Mexican Coca-Cola)
Costco (general browsing, berry sundae)
Perimeter Mall (not that food related, though I did hit Yoforia, the new froyo place)
Super Target (general foodstuffs)
White Windmill (Korean bakery/cafe for coffee and pastries)
Buford Hwy Farmers Market (vegetables!)
Decided against going all the way north to Super H for dinner and other food shopping. It did cross my mind though. That would have made quite a day.
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Tuesdays are fried chicken days. 'Round here, Popeye's does 2pc dark (leg/thigh) for $0.89 and Church's does the same for $1.
I can hardly describe the painstaking difficulty it is to not stop at each during the course of every single Tuesday.
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I can't wait for it to get cooler to really appreciate a big nice hot bowl of some kind of chowder.
For now, I'll just appreciate it as much as I can.
Cooking soup for one really is difficult, even in a smaller pot/saucepan. I still wind up with like 4 days of soup. Good thing I like soup.
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Once you start cooking, it's hard to stop.
When I was in college, during exams, I would cook instead of study. Then by the end of the night, I'd have all this food sitting on the counter, and my untouched books sitting...somewhere else?
Anyways, my place always wound up being the "study place". Though no studying really got done. Just a lot of eating.
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one word.
frittata.
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I love Vitamin Water. I always get the xxx and the power-c ones.
I just found out that the crystalline fructose that they use is not very different than high fructose corn syrup.
There goes my healthy kick.
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Who cares how the sandwich is cut? As our hero Henry Reed said in the classic children's book Henry Reed's Babysitting Service to the unruly child, for whom he was making a peanut butter and jelly sandwich (and who whined because he cut it "wrong"): "It's all in little pieces by the time it gets to your stomach."
For us obsessive compulsive ones - it matters. It's life or death, I tell you...LIFE OR DEATH.
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Diagonally cut sandwiches taste better, it's as simple as that, but I've only just realised that I'm inclined to save such a cut for special occasions/special sandwiches. My normal sandwich is cut straight across. I'm a strange man in many ways.
I'm a firm believer that the way a sandwich is slices affects how it tastes - at least mentally.
With cold sandwiches (deli, PB&J, salads, etc), I prefer the diagonal cut. It just somehow tastes better than any kind of non-diagonal cut.
But with hot sandwiches (hot ham and cheese, leftover meatloaf, etc), top to bottom is the preferred slicing technique.
I don't understand it either.
My real problem comes up when it's on something round, like a roll or a burger bun. Mass confusion sets in as whether to cut it straight across or diagonally.
And my bread slices have to face the right direction, in the order they come out of the bag. The first piece is always the top.
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We got a Costco roasted bird and stored it in fridge, thus sogging the nicely seasoned skin. I came to the thread to find out how to re-crisp the skin for my own greasy munchfest, and there is exactly the info I wanted. Muchas gracias!
I was thinking the same thing. That Costco chicken is so versatile, it's ridiculous.
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I saw these at the store the other day, and it took a lot of will power to stop myself from buying them to see what they were like.
It'll be tough to top an original Oreo though.
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How do you bread pre-marinated foods like buttermilk marinated chicken? The flour/egg/bread mix ends up being way too thick. I usually just put flour only.
Yeah, I'm wondering the same thing. I've got some chicken soaking in coconut milk right now and I'm looking for a good way of frying them up.
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I don't think I'm one with enough credentials to be holding a heavy hand. This was more of an idea that I thought would be filling a niche (which I now realize was already filled in a way). Anyways, it'll be up, and I'd like to post a review or something soon. I really need to get out more. Thanks for the support, everyone.
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Yeah, I see these guys in little cardboard boxes sitting on shelves all the time. The first time I saw them, I stood there in utter confusion on why it wasn't sitting somewhere refrigerated.
Non-refrigerated tofu in a cardboard box scares me. I have yet to taste it.
But I love stinky tofu. What's wrong with me?
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All this talk really makes me want a tomato sandwich.
Personally, I like -
lots of mayo
super ripe tomatoes
fresh cracked black pepper
a smidgen of salt
...all between two slices of something soft, untoasted, and full of carbs.
So simple, yet so heartmeltingly delicious.
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Hm. Never knew about that site before. Should I keep this going for a while regardless? Who knows, people may make good use of it. And I have the domain for a while anyways.
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$24 prix fixe French cuisine? I wonder what kind of food comes in something like that.
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I think the most important is just the ratio of ingredients. This would cause one (namely me) to invent new culinary jargon, such as the MBR when making chili. MBR = meat to bean ratio. An MBR that is too high results in very little difference in texture, and an MBR that is too low yields bean soup. Then you have those occasions when you want a purist chili, aiming for an MBR of 1.
Maybe I'm too much of a nerdy cook.
On the flip side, I love it when recipes says something like a "smidgen" or a "pinch". It leaves a lot up for interpretation. =)
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Not to compete with eGullet (like anything can...), I decided to give my own go at an Atlanta-specific board. I was motivated a lot by www.portlandfood.org, and I think with Atlanta's growing culinary industry, it'd be good to have something more Atlanta specific.
What do you guys think? I have it currently set up at www.atlantafood.org.
Any suggestions would be great, especially category ideas.. It's pretty basic right now, and it'll get more prettified, but otherwise, it's ready for YOU to register and hopefully build a good community.
Thanks!
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For some reason, I thought they tasted like fish tacos. You know, the Ensenada-style battered and fried ones.
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One of the best parts of China (specifically Beijing) was the ridiculously low price of lamb. Everything was made with lamb there. I would get lamb skewers for 1 RMB ($0.11 or so). It was awesome.
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I just HAVE to mention that I stood slack jawed in amazement outside a Starbucks in the middle of the Forbidden City in Beijing recently....Jesus, Mary and Joseph what were they thinking????????
Unfortunately I think I know the answer
You have to admit, it IS rather inconspicuous. There's no exterior denotation for it, and it's just a counter and a refrigerated case after you do walk in.
On the other hand, in China, at McDonalds, they have this spicy chicken sandwich, made with thigh meat. The KFC there has something similar. I ate so many of those while I was there.
It's definitely got a Starbucks sign on the outside cos I took a photo of me standing next to it...I just looked at it and thought why?????
hm. maybe it's temporarily down. the entirety of the forbidden city is under construction thanks to beijing 2008, including that starbucks building.
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i'm chinese. and i really like mexican food. AND tex-mex food.
weird, i always thought i was the norm.
then again, i like all food.
Grocery Receipts
in Food Traditions & Culture
Posted
I'm ashamed to say I bought a bunch of stuff that I don't need and/or would never eat simply for the savings.
It's a curse, I tell you, a terrible horrible curse.