conor610
-
Posts
62 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by conor610
-
-
Jolly Rancher watermelon is ambrosia. So natural it's divine.
-
People whose great-great-great-great grandparents came to the United States from Europe, when they over-pronounce the names of their ethnic ingredients.
Dude, your name is Trevor. Why are you pronouncing it "Mas-kar-POH-NEE?"
Reminds me of the '80s newscasters who sounded like Wisconsin natives, until the story about the Sandinistas came up. Then they were rolling their "Rs" in Ni-ka-RRRRRRRaaaah-gwa" like Ricky Freakin' Ricardo.
I pronounce it "mas-kar-PO-NE" because that's how it's pronounced. It's not "mas-kar-PON" and it sure as hell ain't "mar-ska-PON." I'm not being a snob, or claiming to be Italian, or co-opting another culture; I'm just trying to say the word. As it's pronounced by the people who invented it (the cheese and the word).
Re: the NPR comment, out here in LA we have Adolfo Guzman Lopez, who is the world's champion in speaking in an American accent for a whole story...until he comes to his name. Hilarity always ensues (which must look strange to the others stuck in traffic on the 405, but never mind...).
-
Am I a Philistine for thinking the one on the left looks about 1000x more appetizing?
-
My wife and I had our rehearsal dinner at Backstreet Cafe, and it was really excellent--Sean, the sommelier, could not have been more friendly and helpful, and the food was superb.
-
Fage and Liberte goat's milk yogurt. Haven't tried Chobani yet, but I've got some in the fridge for tomorrow morning.
-
I. Cannot. Stand. Chopping. Garlic. The paper sticks, they cloves are too small to really do it the "right" way (like a tiny onion, right?), and you always need so much more of it than you think you do. Luckily, my wife LOVES chopping and prepping (it's her OCD I guess) and doesn't like doing the actual cooking...which I adore. So it all works out. (Except for the dishes. Guess we need kids.)
-
My wife and I are taking our honeymoon in December, and will be spending a week in Rome (and a week in London and one in Florence...rough life, right?). I studied in Rome for a semester in 2002, but that's 8 years ago now (!) and, of course, I was a callow (and broke) undergrad. I'm only marginally less broke now, but I know for sure I'm a better eater (just ask my scale), so I don't really trust my food memories from that trip. My two favorites were Remo (glad to see it's still good, according to this thread) and Taverna de' Mercanti--has anyone been to the latter recently?
Apart from wanting a report on an old haunt, I was hoping to get a rather more concise list of places to try than this whole 13-page thread can provide. A few names keep popping up--La Pergola is out of our range, though we do want to do at least one more formal/upscale meal; is Agata e Romeo the spot for that? Otherwise, what are the best mid-range, classical Roman spots, right now? (We'll be staying in Trastevere but don't mind traveling for a great dish of amatriciana.) And, for those who have been during la stagione natale, are most restaurants open around Christmas? Also, what's Roman winter food like? Any chance there will be artichokes available?
Thanks in advance for your help! I promise to report back after the trip!
-
Two words: pressure cooker. Just as good as braising, in one fifth the time.
-
Jitlada, on Sunset in Thai Town. The Southern Thai menu is not to be missed--everything on it is great. Try the khua kling with lamb, and the green curry with fishballs stuffed with salted egg yolks.
-
Stone's Sublimely Self-Righteous last night. After reading the reviews on BA, I kind of expected it to be a "trick" beer--it looks like a stout but tastes like an IPA!--but in fact I thought it was very nicely balanced, with the hops really giving a bracing acidity and bitterness and the black malts rounding out the mouthfeel. Delicious, and I'll definitely have it again.
-
I can't stand uni. I know that I'm supposed to swoon over it, or something, but it's just so...so... squicky. Texture's usually not a problem for me (I love me some raw Kumamoto oysters, for example), but somehow the flavor-texture combo of uni just kills me. I try it every 6 months or so, just to be sure, and...yep. Still gross.
-
Red Baron Breakfast Pizzas: The regular red baron pizzas are utter crap, but the breakfast pizzas, especially the bacon, egg, cheese, and gravey, are utter bliss.
How dare you knock the delight that is the Baron?! Man, I love me some Red Baron Special Deluxe. There's just something about it. Could be the msg, could be the incredibly low-quality meats, could be the easily burnt crust...but all together, it's just so satisfying.
-
I've never understood why people are so opposed to Chipotle. It's not as if most other mission-style burritos are much better--how could they be? They are good because they are so simple--and when you live somewhere that doesn't have many other options for that kind of burrito, they're a great choice. And when I was growing up in a suburban wasteland, Bertucci's was a more than welcome relief from Pizza Hut, Domino's, etc...and I still think their rolls are delicious. So no, chains are not evil--if what they offer is as good or better than what else is locally available, they can be a very good thing indeed.
ETA: Moopheus, are you serious that Bertucci's doesn't have wood-fired ovens any more?! Well, I take back my praise for them. That's what made their pizzas so much better than typical chain fare.
-
Someone spilled food coloring/cranberry juice/blood into the pot?
-
I make them all the time--I'm a grad student, and eggs are cheap. But I usually don't break the yolk; I like the runniness of the yolk mixing with the bread. I usually add a dash of sriracha as well. Good stuff...might go make one now, in fact.
-
I had a great meal--very traditional, not outrageously expensive, at La Ciboulette, in Beaune. This was in 2005, so no idea if it's still good. The rabbit terrine was delicious.
-
For sauce/stock reduction, if you don't feel like pre-marking your wooden spoons or buying a tailor's rule, you can just dip a wooden spoon handle into the pot and then roll a rubber band around the handle where the stock comes up to. Then just re-dip every now and then until it's reduced by half, 2/3, whatever you like. Might not be mathematically precise, but it sure is easy.
-
Any recent reports on Incanto? I've got a reservation in April, but all the comments in this thread about the food itself are pretty old. Is it still great, and worth the price? (FWIW, I'm trying to convince my sister to go despite the Yelp reviews--I know, I know--being less than uniformly stellar. What should I tell her?)
-
I had Kogi tacos for the first time yesterday, in fact. They are as delicious as they sound; the short rib taco is basically crack in a tortilla. That website is truly annoying, though--it makes me want to like their tacos a little bit less. Except I can't.
-
OK, I'll bite: what is a "temporary teenage daughter"?
-
We went basic last night--cheese, olives, and good salami, followed by a roast chicken with gravy, porcini/chantrelle risotto, and brussels sprouts. Simple, delicious, soul-warming. Oh, and a bottle of Guigal Gigondas.
-
Hmm...that may have been the problem. Apart from a strip of fatty meat on one side, it didn't seem to have as much fat as I expected, but I've never cooked butt before, so I guess I just figured one was the same as any other.
In terms of size, I knew it was pretty small, but I figured that the connective tissue needed plenty of time, regardless.
Anyway, lesson learned: bigger, fattier butts. Heh heh.
-
So I braised a 1.5-lb piece of pork butt yesterday in a beer-apple cider mixture with a bunch of root vegetables, etc. This was in an enameled cast iron dutch oven, and it was in the oven for 2 hours at ~300*F, which I thought would be far too little time to properly braise, but when I checked the meat it was already dried out and tasteless, as well as falling apart. So, it seems to have overcooked. Given that the liquid was not at a full boil for those 2 hours (I checked), how could it have overcooked in so little time?
[Edited for typo]
-
So a carrot walks into a bar. Bartender looks up, says, "Sorry, we don't serve food."
Badum-ching.
edited for a typo
Bison Burgers
in Cooking
Posted
Don't overcook it, or over-work the meat. Med rare is the most you can cook it for it to be juicy. Season the meat while mixing it, before forming the patties, too.
If all else fails, a fried egg on top can hide many flaws!