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slo_ted

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Everything posted by slo_ted

  1. I agree with Randi. The Forschner Victorinox Inox is excellent, inexpensive, and indestrucitble. The 8 or 10 in. should serve him well. It is also easy to sharpen and hone. It is not so glamorous as many other knives, but when it comes to function, it beats most of them flat. Later on when he gets into cooking and knives you can go for some of the fine Japanese blades when he is ready for the next level.
  2. Just finished The United States of Arugula by David Kamp which is sweeping chronicle of the evolution of food and cuisine in the U.S. over the last fifty years. It is also a great lead in for Michael Ruhlman's Reach of a Chef which I am now into. M.R.'s writing style is so smooth, it feels like a comfortable pair of shoes.
  3. You will never see it in the Lone Star State. Who there would eat that agarized, foamed, antigriddled stuff when you could easily get a hunk of pit bbq'd beef and rip it apart with your hands and wash it down with a cold beer. Hook 'em Horns!
  4. Turkey soup but with pozole overtones. Hominy plus tomatillo salsa verde using poblanos, or pasillas, as we call them in California for some reason. Adding a few serrano peppers for heat Turkey sausage sliced and thrown in for fun. One or two corn tortillas shredded and tossed in for added flavor. It came out great.
  5. I nominate Cat Cora. It would extricate her from ICA. It would extend the feminine presence in the White House kitchen. And, she is definitely good enough for government work.
  6. Not very clear about Michael Symon's continued participation. They say that he "filled in" for Irvine, which is news to me. I thought that Symon was a permanent replacement. ←
  7. I, too, like the ver. 2.0 with Chef Symon, but I also enjoyed ver.1.0 with "Muscles" Irvine. I agree that the older version had more of the style of the old Mission Impossible TV show with its "how are they going to pull this off action resolving into a grinding resolution. What I don't get, however, is why is the Irvine show still running. I'm glad it is and I really like seeing the two versions back to back on Sunday nights. Still, the FN made it sound as though Irvine was done. Is he playing out his contract? Is he still a player at FN?
  8. Heels, edges, end pieces, crusts, bark all get my vote. It amazes me how few people I know want those treasures.
  9. 9/11 That number keeps coming up alot.
  10. slo_ted

    Pork Tri-tip ?

    Thanks, weinoo, I will try brining and then perhaps rubbing before I give up on this hunk of protein. It is so solid and lean I'm not ready to admit that it is probably useless.
  11. Thanks, Maggie. You are a class act, and I hope you will keep in touch. Your posts are a high light of this network.
  12. slo_ted

    Pork Tri-tip ?

    They do resemble beef tri-tip is shape and probably are the same cut of meat. I have grilled them several times in the same manner as the beef version on a Weber kettle with indirect heat. The few I have cooked were lacking in flavor, but I may have missed on the rub. I subbed one for the pork roast I used in the past for pozole and it was very disappointing--again, no flavor. I'm very open to suggestions on using this cut. It is very lean and inexpensive and readily available. No doubt I'll try again.
  13. I'll second Taco Temple in Morro Bay. Dorn's is also good. Hoppe's in Cayucos is excellent. Nuvo in SLO is great for lunching in their outdoor area by the creek. Hope you enjoy your stay.
  14. jgm, I do that all the time. It's a great reason to play with our food, which is my favorite thing to do. Let's brine chicken 2 different ways. Let's cook pork butt on the grill and in the oven and see how it shakes out. Experimentation makes it fun and defensible to go to the grocery store or to the restaurant supply shop. When someone says "what are you doing?" you can always blame it on the egullet society. Right On!
  15. Can you tell us where you get this information? Maybe my math isn't so good, but I think this means that every single person in the US eats approximately 16 pounds of fresh tomatoes annually (assuming 300 million people). ← I found that information in the Morbidity and Mortality Weekly Report, Sept 7 2007. Checking with the USDA, the number as of 2000 was approximately 18 lbs. per person per year, but I think that includes all tomato products.
  16. I'm sorry you are sick, but glad that you are feeling better. I think that with the usual gastroenteritis --vomiting and diarrhea as the main symptoms-- the only course is to stop eating or drinking anything until you have gone 2-4 hours without vomiting. Next start with sips of water or other clear liquids for the rest of the day. Next move on to more exciting foods such as crackers and dry toast and slowly move back towards your normal diet. Stay away from dairy fats and citrus for several days. No need to call the health dept. unless you're part of a large epidemic. We all tend to blame these illnesses on the last meal we ate but viral gastroenteritis is much more common. It is likely that you caught this thing 1-2 weeks ago. If it doesn't blow over in 24-48 hours see your doc. I hope that by the time you read this your illness is history.
  17. The CDC's Morbity and Mortality Weekly report Sept 7. 2007 reported specifically on 4 multistate salmonella outbreads in 2005-6. There have been at least 12 of these outbreaks since 1990. They estimate apporximately 80,000 illnesses attributable to this problem during this period. When you consider that approximately 5 billion lbs. of fresh tomatoes are consumed annually in the U.S., the chances of getting salmonella are small. Never the less, the regularity of this association of disease and tomatoes is disconcerting. There is something about the way we produce and handle tomatoes that is bringing salmonella into our lives.
  18. We just returned from a Southern Utah excursion. We spent 3 days in Boulder at the lodge. Breakfast and dinner were at the grill every day. Between the four of us we managed to try just about everything on the menu and there were no disappointments. We had been there 2 years ago and the food was as good as we remembered. They can run out of some items when they are busy and they were busy every evening of our stay. Reservations are definitely recommended in spite of the fact that this town is tiny and so remote. Our next stop was Springdale, Utah, for some hiking in Zion National Park. We really enjoyed a restaurant there called The Spotted Dog which is very close to the western entrance to the park. We have dined there many times before but it has improved so much in its current incarnation that it has my nomination for the best restaurant is Southern Utah. Reservations there are definitely recommended as Zion now draws something like three million visitors a year.
  19. I was turned on to SB by a Sunday school teacher in the sixth grade. I put a can in the shopping cart and it became a family favorite. I haven't seen it for years and had completely forgotten it. We, too, grow our own soups and don't open cans, but I'm going to keep an eye out for some. Thanks for the memories, Maggie.
  20. I'll second Vintage Press. It is one of the best restaurants in Central California, in my view. There also used to be a great deli in the same area called Hagophian's ( I think that's the spelling). When I lived there, there were lots of good Mexican eateries. Yes, there is a sizable Hmong population in the area and it would stand to reason that somebody should be serving SE Asian cuisine, but when I moved to SLO in '95 that wasn't happening. If you stop in Hanford coming or going, there is the Imperial Dynasty whose escargot made it to Reagan's inauguration.
  21. slo_ted

    The Tater Tot Topic

    Thanks, Bob, for unearthing this thread. I spent too much time searching for it 3 days ago without success. For reasons never made clear, I have a bag of Tater Tots in my freezer and they are definitely on the menu for Sunday dinner. They should go well with braised short ribs, especially if it keeps raining.
  22. Back in the late 1940's my Uncle Bo had a grocery store in Caldwell, Texas. There was always a big wheel of cheddar on a round table in front of the counter. Whenever my parents took me to the store, Uncle Bo would come around the counter and slice off a piece of cheese for me to munch, always including some rind since that was my favorite part. Everyone there referred to that wheel as "rat cheese." Much later I had friends who grew up in Houston who referred to any yellow cheddar as rat cheese. Slightly off topic, but I remember the popularity of American cheese in the 50's and 60's, usually dished out in the individually wrapped slices because it was so sanitary. My father baited a mouse trap with some of that stuff to catch a rodent seen in our garage in Austin, TX, circa 1957. We heard the snap of the trap during supper one evening and my brother and I ran out to find we had caught a roach the size of a mouse. Maybe that yellow substance should be called "roach cheese."
  23. one dip per chip is the only way to go.
  24. Apparently we're typical. Lots of soups, especially during the work week when we typically get home late. It's nice to have something easy to re-heat. Braises and roasts happen mostly on the weekend 'cause they're so good when it's cold. And Baby has it been cold--day time highs in the low 50's here on the central left coast. BRRR!
  25. In my area, I can always find legs/thighs on sale for $.99/lb., but can't get wings for less than $1.99/lb. ← Same, here, just down the coast in SLO. I hear and read frequently that wings are cheaper, but that is never the case in our area. The cheapest cut here consistently is the hind quarter--leg+thigh.
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