nibor
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Posts posted by nibor
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No, you are not. We have a friend who will invite us for dinner at 7 and invariably still be struggling to get it on the table after 9, by which time we are hungry & grumpy and would rather be home. Now when she invites us over we suggest going out.Am I the only person annoyed by this issue? -
Just my opinion, but I expect that here in southern California people would expect ScottyBoy to show up at their house looking like an expensive diva. And the more expensive he looks the more he can charge them.
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Thanks Liu. So beautiful.
It made me want to go out in the forest to pick mushrooms, like I did when I was a child.
We don't get to do that here in the dry sprawling suburbs of southern California.
nibor
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How do things look in the Finger Lake vineyards?
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Lately I have been looking at pasty recipes. Why? Because I suffer from nostalgia for northern Michigan. Pasty recipes always seem to come with a caveat about dryness. Does anyone know how to make this Cornish staple delightful?
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Is there good fish to be had on lovely Manitoulin Island?
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I was a kid in the 50s and 60s, and as I remember some of those jello things tasted pretty darn good! Maybe you had to be there.
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I am visiting Rochester. We have a couple of inches on the ground, and it is snowing steadily. But it is 33 degrees out, so while things are white they are also wet and drippy. How do you know if this injures the buds? Do they fall off? Are they still really only in bud? Many of the trees here have started to leaf out.
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People go to expensive restaurants, then go online and complain about the bill. These are the same people who complain about portion size.
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I ate foie in California earlier this week. I don't know if this is true or not, but our server said that although they will not be able to sell it after the law passes, they will be able give it away. So they plan on selling very expensive toast points, and throwing in the foie for "free".
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I really appreciate these posts. What strange circumstances for the plants.
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Smoked whitefish (Coregonus clupeaformis) from Lake Superior or northern Lake Michigan.
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We had omelets at a cafe on the main square about six years ago. I don't remember the name of the place - it had lots of tables outside, like they all do, and we really weren't expecting much. We are still talking about those omelets, wondering how they accomplished such a miracle.
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That looks delicious! It also looks like your loss will be our gain. Where is he moving to in Orange County?
nibor
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Nuke some Brie, eat on crackers with lots of jam.
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I tried it, and found it kind of tasteless.
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I see one on the menu at Canter's Deli on Fairfax. Open 24/7 except on the high holidays.
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Do you take salt with you when you go out? This thread has me thinking about it...."Here in CA, I have been finding the opposite problem. Some "chefs" are not salting at all. Some things just have to have a little salt added during cooking to taste right when finished."
I agree as well. I'm getting tired of paying too much for under seasoned food. They think that the quality of ingredients will just shine through but...in a lot of cases, pass me a little salt please.
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I agree. I often long to see a salt shaker on my table.Here in CA, I have been finding the opposite problem. Some "chefs" are not salting at all. Some things just have to have a little salt added during cooking to taste right when finished.
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It sounds like many people don't trust their supermarket to manage the meat properly. Nibor, I was especially curious about buying meat that just hit the shelves. Do you not trust that the refrigeration is keeping the meat cold enough?
Hi Snadra,
I don't have any ideas or knowledge about how meat is refrigerated in stores. I know nothing about it. I just know what my nose knows - if I get it home and it doesn't smell fresh, I dump it. Now that I think about it I suppose I could try to buy unpackaged rather than packaged meats, and thus be able to do the sniff test prior to purchase, but the meats my store offers unpackaged are not what I typically buy - the unpackaged meats are usually very expensive cuts like crown roast. I should add that I am not shopping at cheap places - I wish! I live in one of the most expensive parts of southern california, and am paying through the nose for this stuff.
nibor
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My sniff test is pretty critical, and I hate to throw out meat. So I check the dates carefully and never buy anything that didn't just hit the shelf. Nonetheless I end up discarding meat, particularly chicken, about once a month, or more depending on where I shop. Pork sometimes fails as well, beef not so often. The upside is an unexpected dinner out.
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I learned to cook from Cook's Illustrated magazine. Their "The New Best Recipe" book is a compilation from the magazine.
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I quit drying the dishes when I moved to southern California. The air is so dry here that they dry on their own in no time. I sometimes don't even bother to wipe up spilled water. Look away, look back, and it is gone.
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I always use my LC to sear when the meat then goes in the oven. It works great, but as Dave the Cook notes, you do have to wait for it to heat up.
All about paper towels
in Kitchen Consumer
Posted
This post by Fat Guy prompted me to change my ways. I too used to use a ton of paper towels. My objection to cloth was mildew and general grossness. So I bought a stack of little terry towels (cute - in bright citrus colors) and now use a clean one whenever I cook dinner to keep the counter wiped up, etc. After this one use I rinse it and let it hang to dry, then throw it in the hamper for washing day. They are so small and lightweight that I don't think I am ruining the environment by washing them in with a big load of towels. I like this new system. I still use paper towels, but feel like I am saving a tree somewhere.