Eatmywords
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Posts posted by Eatmywords
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This entire thread is eggsorbitant.
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22 minutes ago, liuzhou said:
@EatmywordsMaybe I'm a bit slow. It's 02:15 here. G+O? Grapes and Oranges?
Weinoo is correct. - Extra virgin olive oil and garlic. If the pork's not too fatty I don't even bother browning.
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Browned and sautéed in g&o with broccoli rabe (spinach, asparagus, escarole, reg broccoli all work nice too), red pepper flakes, over pasta, ravioli or gnocchi, grated cheese a must.
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Sooooo true
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13 hours ago, liuzhou said:
19. Monkeying Around
Sheesh, that writer has zero fact checking skills. It was a middle eastern restaurant per the Faces of Death (completely staged and funny) scene.
I find the mushroom relation hard to swallow as well a big hole in the table. How would you keep it secured to bash it's skull? Insert a cage? Westerner's aren't smart enough to piece all that together. 🙈
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Right right. Frisee should be the proper term to avoid confusion as they are both in the chicory family.
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On 3/18/2021 at 1:02 AM, liuzhou said:
Another new arrival in these parts.
苦菊 (kǔ jú) - literally 'bitter chrysanthemum'; Cichorium endivia; endive.
I have no notion how the locals use it (I'm willing to bet the locals don't know either), but they probably stir fry it with garlic. If I find out otherwise, I'll edit.
It's Chicory! Delicious semi bitter green typically used in salads. Quick rinse in the horse urine to get the bugs out and you're good to go.-
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24 minutes ago, liuzhou said:
I thought it was well known that crab sticks don't contain crab. They are made from surimi (i.e fish paste made from the stuff they can't sell!)
Probably, but it was over 30yrs ago when I made the discovery. (I was likely thinking more about girls than sushi roll ingredient authenticity)
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5/7 (missed the skipjack and hoki). As for the mislabeling I kinda trust a couple local stores but usually go w what I know anyway.
From the health aspect, I go moderation and don't buy too much of anything and avoid farm raised esp tilapia and the red dyed salmon (crazy the dying still goes on). Been lucky last few years w the neighbor giving us a lot of what he catches from our local reservoirs.
This all reminds me of when I discovered crab stick used in maki contained no crab. I felt violated. Also wondered if Californians were extra outraged.
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Luckily we have an H-Mart about 25mins away. Credit to Acme and the other's who've ramped up last cpl years though. The Asian, Indian, Eastern Euro foods and condi aisles have expanded. I think it's more a result of internet/Youtube then demographic shifts (at least by me).
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6 minutes ago, gfweb said:
You have an Acme in NY?
I thought NYC had different shitty supermarkets
I'm in Westchester (~45mins from NYC). But Acme is shit too, just a bigger one.
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1 hour ago, Kim Shook said:
I've always found the meats used in Panera sandwiches exceptionally dry.
The sandwiches are pretty boring but I'm ok w their soups and the baguette on it's own (dipped in the soup) is awight.
@weinooMy big box Acme carries Lee Kum Kee prods so you really are 'Heinzing'. Isn't chinatown like 2 blocks from you? C'mon, we expect more from you.
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Wasn't it just 10yrs ago that cooking meant a long boil? Now it's the Fat Duck menu using only a hot plate.
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29 minutes ago, blue_dolphin said:
Interesting. I didn't even realize there was a significant genre of cookbooks targeted to university students.
The book that Priya Krishna wrote while at Dartmouth, Ultimate Dining Hall Hacks (eG-friendly Amazon.com link) is the only one I'd heard of and didn't really put it in the cookbook category.
Thought the same. Do Brit students cook so much that these books popular? I think ours typically get their chow from a cafeteria w the occasional in room micro for ramen.
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Watched the first (Emilia Romagna) episode last night. Nicely produced, beautiful cinematography (as expected for a well funded show). Not that much any food centric person hasn't seen before. Tucci comes off a bit too cocky and more knowledgeable than he is. Not as off putting as Zimmern but not too far off.
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18 minutes ago, paul o' vendange said:
Good. Been through each season multiple times and still, on completing, I get deeply bummed.
Oh, and:
1. Padma called my bread “beautiful” once, in a tweet.
2. I exchanged with Tom a bit, on the epochal topic of Gilroy garlic.
My life is complete.
Yea, I used to get bummed when a season ended too. My favorite show for so many years. Got as far season 14 but then I can't remember why I didn't continue. Maybe I'll see if I can stream 15-17. If you had to pick one?
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29 minutes ago, weinoo said:
I LIKE AVA!
Garlic, mushroom, creme fraiche!!?? - You learn to do this at Olive Garden or Dominos? No, Gordon Ramsey.
haha
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1 hour ago, weinoo said:
No, I was thinking with bacon and eggs. The traditional way.
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20 minutes ago, weinoo said:
But they don't ship! Bigoli is very hard to find, and I wanted to make a specific sauce to use it with.
I actually ordered some bucatini (for the hell of it, and because they had stock of Faella product) from Fresh Direct. So it arrives this morning, at the bottom of a bag of stuff, and the pasta package is all wet. Idiots.
Ahh, missed the local only shipping, too bad.Bucatini for dinner then? (A la carbonara?)
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18 hours ago, weinoo said:
Welcome - do you make bigoli?
I don't see it on the products page but the other stuff looks right up your alley. Would love to hear more about that beautiful bucatini. 🙃 -
15 hours ago, Toliver said:
@Kim Shook, this explains why the rice was taken off the menu at Popeye's:
"4 Major Menu Changes You’ll See at Popeyes"
Kim, I hope you have been able to try the Jambalaya since they dropped the Dirty Rice. As a side that no other fast food joint is offering/serving, I like it.
I've tried their new fish sandwich and yes, it does look like the Chicken Sandwich.
The thing they didn't consider is that the fish in the sandwich is a lot more moist than the chicken in the Chicken Sandwich.
So if there's time to drive home before you can eat the Fish Sandwich, don't expect too much of a crunch. It's a nice fish sandwich, but crunchy it wasn't. I will stick with the Chicken Sandwich.
No more dirty rice or jambalaya at mine. Down to red beans & rice, coleslaw, cajun fries and mashed. The chicken sandwich remains pretty good (and juicy). Will try the fish at some pt but I really like tomato on mine and that doesn't look like an option.
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Venison 'bolognese' (come and get me Italian food police) - cannellinis, spinach, onion, red wine, chick broth, butter, tom sc, paprika, cumin, dry herbs over Rice a Roni (when's the last time you had or thought of that? My little had asked about it so why not. Was pretty good : )
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High-end Cookware - What you get for the money
in Kitchen Consumer
Posted
This is our AC HA1 non stick set my wife surprised me with (a year ago).
She'd been stalking it for a while and caught it on sale for $300 (claiming she'd saved us hundreds......whata girl). I don't love the pan handle design feel and the higher vertical angles. Don't know if they're supposed to be shitty/cheap line compared to previous releases but they distribute heat nicely and have performed well under regular use. Time w tell I suppose.