Shel_B

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About Shel_B

  • Birthday 06/24/1945

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  1. Storing Whole Coffee Beans

    Thanks everyone ... I appreciate your help.
  2. What is the best way, or at least some good ways, to store whole, recently roasted, coffee beans? I've gotten the beans home and put them into ball jars, and stored them in a cabinet near the coffee grinder. I've also just put the beans into the same cabinet in the bag that they were purchased in. I usually buy 1/2-lb of each type of bean at a time, usually buying two or three varieties per trip to the seller (usually Peet's, but other local roasters as well). Are there better ways to store the beans?
  3. Yawn! Not bad, just sort of mediocre.
  4. Click Here for interesting story about Pirate Joe's
  5. Just curious, why do you dislike Symon? I remember when he was competing against John Besh in the Next Hottest Chef contest, or whatever it's called, I was definitely favoring Besh, but I could see how Symon's personality would be a better fit with FN.
  6. What more needs to be said ...
  7. Trader Joe's Organic Tomato & Roasted Red Pepper Soup Many of us, at least here in the US, enjoyed Campbell's Condensed Tomato Soup as kids, and, I'm sure, many people still enjoy it as adults. It's considered by many to be a "comfort food," especially when served alongside a grilled cheese sandwich. I've been enjoying a more interesting version of tomato soup over the years, compliments of our good friends at Trader Joe's. I usually buy the organic, low sodium version, but TJ's also has an organic version with more salt, if that's your preference, and perhaps a non-organic version as well. I always add some red pepper flakes, usually Aleppo pepper flakes, and sometimes add a diced jarred roasted red pepper to it as well. Now that's a bowl of comfort for me, along with a grilled cheese sandwich made with some Chipotle Jack from the Winters Cheese Company in Northern California.
  8. Keeping whole grains refrigerated or in the freezer and stored in tightly sealed containers (I use Mason jars) prevents rancidity for a very long time. Koda brown rice is available in 1-lb vacuum sealed packages which also helps to keep the rice fresh.
  9. From an older Washington Post interview: I’m happy that people don’t seem to harass you for not being totally vegetarian, something you’re very upfront about. In fact, I noticed that there was just one review on Amazon complaining about that, and dozens of other reviewers jumped to your defense to say that, of course, it doesn’t matter. I did have 20 years of hands-on experience, so it’s not like I’m jumping on the bandwagon and discovering my inner vegetarian. I’m doing a book signing this weekend in Santa Fe, at a butcher shop, with Joseph Shuldiner, who wrote “Pure Vegan.” He sent it to me and I thought, “You can’t possibly be vegan, this is way too much fun.” We’re both coming from the same point of view. We’re not interested in fundamental lifestyles of vegetarianism and veganism. We’re interested in integrity, which is the same as the person who started the butcher shop. The meat is local, it’s grass-fed, it’s from here. And we admire that. It’s not about saying no to this or no to that. It can be if you want, or it can be that you simply want to eat some vegetables. And from another interview: Q: Tell us about your background and how you became interested in vegetarian cooking. A: I grew up in Northern California, in Davis. Meat was not very important in my mother's kitchen, but we weren't vegetarians. We just didn't have a lot of meat. When I lived in a Buddhist community in the 1970s and 1980s and we decided to be vegetarian, it wasn't really an issue for me. I just wanted to cook. I cooked in that community in different capacities for about 18 years, including starting Greens restaurant in San Francisco. But outside of that time, I've never considered myself a vegetarian – more of a 90 percent-er. I wanted to be able to work on improving conditions for animals, not just ignoring them...
  10. For the past year or so I've been enjoying Koda brown rice. I find it superior in some ways to the Massa, although both are excellent and I use them interchangeably. Proprietary Conventional and Certified Organic Heirloom Whole Grain Brown Kokuho Rose® brand – medium grain – rice grown exclusively on Koda Farms since the 1950s. Unlike modern varieties, Kokuho Rose is a true heirloom, possessing hallmarks that stand in stark contrast to those considered desirable in industrial scale farming. In essence, Kokuho Rose is slow to mature, low in yield, and tall in stature – adding significant effort to its production. Preserving this proprietary strain of rice requires a three year commitment merely to produce the seed, which Koda Farms fulfills by maintaining their private seed nurseries. A perfect expression of the land it was specifically bred to thrive upon, we consider our rice to be “au terroir”. Whole grain with bran layer intact, our genmai (Japanese for “brown rice”) is complex and subtle, light floral flavor with a naturally slightly sweet afternote. Tender texture, but more substantial than our white KR. . Perfect for table rice, sushi, as well as other traditional medium grain preparations which depend on a similar starch profile such as Italian risotto and Spanish paella. Again, our product averages less than 2% broken kernels. (USDA industry standard allows up to 4% broken kernels.) Versions: Conventional and Certified Organic by CCOF (California Certified Organic Farmers), certified Kosher by KSA, GMO free (Non-GMO Project Verified), Gluten free. No additives of any sort, pure, unadulterated rice. Package formats: 50Lbs, 15Lbs, 10Lbs, 5Lbs, & 1Lb
  11. Dinner 2016 (Part 11)

    It looks to me that there's a big glob of unmelted fat right in the center of the roll. Is that the case? After 48-hours of cooking, I'd have though all the fat would have been rendered out. To what temperature did you cook the brisket?
  12. Breakfast! 2016 (Part 3)

    Elvis was in terrible health. At the time of his death, his weight was estimated at 350 pounds and he was virtually non-functional at the end, being mostly bed-ridden and requiring permanent nursing care. He certainly enjoyed plenty of "Elvis" sandwiches ...not that that was the only factor contributing to his demise. Probably a good idea to minimize intake of those sandwiches though ... "just sayin'"
  13. Dinner 2016 (Part 11)

    Looks nice ...
  14. I picked up a jar today. They are a little spicier than I'd imagined although well within my tolerance range and quite acceptable. They will go well on my lunch sandwich made with another of my TJ's favorites. This is not the best pastrami out there, certainly not comparable to the many excellent NYC type pastramis, but I like the flavor, the meat is lean, each slice is just about the perfect size for a sandwich, and it's quite convenient to use. IMO, an ideal convenient sandwich filling. Also works nice with scrambled eggs as an alternative to salami and eggs.
  15. Ras el Hanout

    Have you been satisfied with the Epicentre products? So, you're saying that the spice blend from Spicetrekkers are whole spices that I'd grind as needed? That's very nice.