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Lisa Shock

society donor
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    Phoenix, AZ

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  1. Lisa Shock

    sneeze guards

    If the place really looks like that, I'd be willing to bet that someone swipes a fingerful of icing off a cake about 20 times a day.
  2. Lisa Shock

    sneeze guards

    Weird photos. They're clearly not professional pictures. (I dabble in photography, and I know I have a lot more to learn, but...) For publicity photos, it's always best to have establishing shots showing the inside as it looks to customers, complete with smiling staff. (not disembodied limbs and torsos) Then, you go for food porn: closeups of items or the bounty of the cases. I know that the NYT food section has been using a photographer & stylist for the past couple of years have been using a style that it reminiscent of the early 1970s: overexposed, wide shots, flattened perspective, overhead viewpoints, garish plates. But, I am not fond of that. And, I think it does not encourage appetite. Ironically, if you apply the Fibonacci spiral in the first photo, starting at the sweet spot on the upper-left and rolling out horizontally, you notice a sequence of flaws. The employee's crotch is (very unfortunately) in the actual sweet spot. Just a little off from that (starting a theme of 'just a little off') is a drooping red and white flower. This mirrors the broken and drooping carnation in the middle of the arrangement. Leading us to ask, why are these sad flowers here at all? Are they a metaphor? As one draws the imaginary spiral outwards one's eye is drawn to the sad, leaning cakes and unevenly frosted cupcakes. The viewer then realizes that the wooden table underneath it all is more precisely made, and at the same time the wood grain is more visually interesting, than any of the baked goods. All of the food in that picture is tired and drooping. To paraphrase Elliot, "This is the way the bakery ends, not with a bang but a whimper." And, yeah, clearly none of the staff there worries about cross-contamination and how it might affect allergy sufferers. And, I am guessing this place is in a state which allows wood in a commercial kitchen -some do not.
  3. Lisa Shock

    New composting options

    Honestly, if you have a garden, all you really need to do is make a 2 foot diameter cylinder out of something like chicken wire and tall stakes, anchor it in the ground, and toss things into it. Occasionally, it helps to keep tabs on the ration of brown/green stuff you're adding. Tossing a little soil on top with a shovel helps keep flies away. And, lining it with some plain newspaper can help keep stuff in, but that's about it. Do it for a couple of years, then move the cylinder someplace else in the garden and use the compost. All the other stuff you see online is generally about speeding things up or optimizing for pH or other content. My parents did it this way and we never had a problem. They live out in the country and we never had any issues with wild animals, at least none that we noticed.
  4. Some people I make cakes for really like the Hellman's mayonnaise cake. I converted it to weight based measurement for the dry ingredients because I use the recipe fairly frequently. The cake does not have much structural integrity, but, it's moist and light.
  5. Lisa Shock

    Who is the Greater Master?

    The peppers belong in Tortellini Pavarotti. (with dill, oddly enough)
  6. I have experience making extracts, particularly into butter. You can get excellent results using stems and leaves, parts which some producers discard. You wind up with infused clarified butter which can be used in almost anything. It has a mild spinachy taste and pale green color, both of which disappear in baking. Anyway, welcome aboard!
  7. Lisa Shock

    Hardee's & Carl's Jr. part ways

    Yeah. the Hardees biscuits I remember from 25+ years ago were square and cooked in a grid. You could buy a slab of 9 (I think?) of them in a box. The raisin ones had icing poured all over them. Both the plain and regular biscuits were very moist inside.
  8. Lisa Shock

    Oreo Cookies

    I saw firecracker oreos in the store the other day, wasn't inspired to buy them.
  9. Sure thing! I used to be really bad at making falafel, it always fell apart when I fried it. This was before the internet. I started asking people about making it, and discovered that it's different throughout the middle east. In Saudi Arabia, it's made almost entirely from stale bread. In other areas, it's raw or cooked fava beans, in other's it's raw garbanzos, in others it's cooked garbanzos (generally further north.) I suggest reading THIS Serious Eats article. I myself like the falfel made with cooked beans, added flour, and a little baking soda/powder. That said, it does explain what's going on. I like to add a little freshly ground cumin, to me it makes beans taste more 'beany'. I also like adding a tiny amount of allspice and something hot like pimenton, cayenne, or chipotle.
  10. Lisa Shock

    Hardee's & Carl's Jr. part ways

    I have only lived near a Carl's for a few years, about a decade ago. And, being a vegetarian, I don't often go to that sort of fast food place. But, when the merger happened, I recall checking about the biscuits and did not find any. And, I know that right now Carl's does not have them. My family used to like picking up the box of cinnamon raisin biscuits on road trips to snack on them throughout the day.
  11. Lisa Shock

    Hardee's & Carl's Jr. part ways

    Carl's doesn't have the biscuits, no plain no cinnamon raisin.
  12. I am surprised that no one here has mentioned coconut. When I was in culinary school we learned that a goodly slice of the population (including me!) does not like coconut, and it's thought to be genetic, like cilantro soapy-flavor dislike. The number cited, but I cannot find a scientific paper on it online, was approximately 20%. I agree with the genetic part, because even as a small child, the smell of coconut has made me nauseous and I have no recollection of any negative associations. (it's hard for me to go to the beach sometimes because of all the coconut tanning oils) I can choke down toasted coconut to be polite, but I would never voluntarily choose to eat it. Obviously, this whole topic is important for anyone entering a cooking competition.
  13. Lisa Shock

    Split peas (green, dried)

    Beano used to make a liquid you could add, I guess it's no longer on the market. You can still take their tablets, they are an enzyme.
  14. Lisa Shock

    Grenadine

    Here's a discussion of making your own.
  15. I agree that Bloomfield is also a problematic actor, although she is divorcing herself from the situation and has not been seeking publicity. But, that's off-topic for this thread. Go back, read the title here. Hamilton compared her bailout and re-elevation of rapists to Jose Andres' work in Puerto Rico with hurricane victims. That's what we're discussing. There are millions of bad actors out their, and enablers. And many of them undoubtedly have worked in the foodservice industry. Feel free to start a separate discussion about them. This thread is about Hamilton's interview.
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