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jsmeeker

eGullet Society staff emeritus
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Everything posted by jsmeeker

  1. Tom Philpott at Grist weighs in on "Modernist Cuisine" and suggests the sustainable food movement should embrace this work. http://www.grist.org/sustainable-food/2011-04-13-sustainable-food-should-love-nathan-myhrvold-modernist-cuisine Is he right? Does "MC" fit in with "sustainable food"?
  2. I have no illusions that Tex-Mex is actually Mexican. It's no more Mexican than spaghetti and meatballs is Italian. But I loves me some chips and salsa. And a chicken enchilada with cheese melted ontop.
  3. Yup. It's certainly more of a problem in the winter for me too. The only way I have to warm a plate is the oven. If I have the oven on for cooking, then it's easy to heat a plate. But sometimes, I fire up the oven to low just to heat a plate for my scrambled eggs. Eggs can cool down really quick, and a cold plate makes it worse.
  4. In restaurant, it's pretty normal for hot food to be served on a hot or warm plate. But how many people do this at home? Do you warm plates or other serving pieces prior to putting foor on them? I do this someimes. Maybe not as often as I should, but I think it can really make a difference at home, too. It seems especially helpful with thin or small pieces of food. A cold (room temp) plate can really suck heat out of the food.
  5. The thought of eating at Taco Bell makes me scared. I can't even remember the last time I bought a bag of Doritos. I used to really like the Cool Ranch flavor, too.
  6. Taco Bell is rolling out a taco shell made from a cheese Dorito. http://www.slashfood.com/2011/04/13/taco-bell-tests-nacho-cheese-doritos-taco-shells/
  7. Had no idea this second season started to air. I guess I don't watch enough ABC shows these days to catch the promos for it. L.A. Unified School District is a much, much larger beast than the schools in Huntington, West Virginia. I'd really like to see a follow up on Huntington.
  8. You certainly don't want to grab that by the business end! OUCH! I've bought meat that's been "punched" by the buther. Usually, for making chicken fried steak. But have also bought veal that's been done that way to make veal cutlets. I like your idea of using it for pork, too. Just buy thin sliced boneless pork chops and then use that device. I could do the same with steak. By thin cheap steaks and make CFS from that. Or get a round steak and slice pieces and use those.
  9. Paul, Could you take a picture of the jaccarding tool you are using an post it here when you provide your next update?
  10. You understand it the way I understood it. Ellia says they don't serve any grass fed beef at his Las Vegas restaurant. Tom says they do/did/have. I looked at the menu on-line and the only thing that mentioned being grass fed was some buffalo.
  11. Hey, both are cool in my book The first 2 top chef masters left me flat. Out of curiosity, why? was it the format of the show where they had a few chefs at time, with one from each group advancing to the "Champions Round"? Or was it the host? Or something else?
  12. How typical was that meal compared to what more "common" folks would have received? People that were not freinds of Adria, in the business, etc.
  13. Do prawns have "brains"? I've eaten entire shrimp heads before.
  14. That was the only course where I actually didn't enjoy the food. There were two or three others -- the ice chips with soy come to mind -- where I thought the dish wasn't so amazing. But the dishes were almost all great. What about the glass of blood? I think I might have had a hard time even attempting to try it.
  15. Holy crap!! that looks amazing. Out of control. Over the top. Out of the 50 courses, how many did you NOT like? You made a comment about the eels.
  16. Those Yankees cooking hot dogs and hamburgers on a gas grill at their "barbecue" are probably drinking martinis made with vodka and peach schnapps while waiting 10 minutes it takes to cook 'em.
  17. is cold smoked fish "BBQ"?? I certainly meets that definition.
  18. Lots of people toss around the word "barbecue" pretty freely. But I think actual barbecue must involve SMOKE from wood. It's the KEY ingredient in the whole process. You can braise some ribs in the oven. You can cook a pork shoulder in a crock pot and pull it apart and put a tangy sauce on it. It might even be pretty tasty. But it ain't no BBQ.
  19. I'm really looking forward to the full write up with photos.
  20. Glad I found this topic. I am going to steam some mussels in some Hoegaarden tonight.
  21. what if you bagged them, then just put it on the bottom of the tub?
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