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Smarmotron

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Posts posted by Smarmotron

    Airline Food: The Topic

    in Food Traditions & Culture

    Posted

    For anyone concerned about their in-flight dining, I must echo the Singapore Air recommendations. I can't say enough good things about the quality of their food. It wouldn't compete with a nice restaurant, but for airplane food it's tops. Plus, they bring around hourly cups of water or orange juice- great to have on those long flights - without going through the whole drink service rigamarole.

    I can't say enough about their service.

    Peanut Butter

    in Kitchen Consumer

    Posted

    Frankly, I consider a mass market peanut butter to be as disgusting as pre-packaged lunchmeat. I don't understand what you dislike about natural peanut butters. They have a much more interesting taste and texture, and are more healthy for you.

    Peanut Butter

    in Kitchen Consumer

    Posted

    Anyone else here a fan of natural peanut butter? What's your favorite brand? I can't stand the "regular" peanut butters - they are so tasteless compared to natural versions. Must I refrigerate the natural ones? They turn to stone.

    post blackout food concern

    in Food Traditions & Culture

    Posted · Edited by Smarmotron (log)

    Hysteria.

    27 hours in the fridge w/o power is fine. Especially if you verified, after opening it, that everything was cold to the touch.

    As long as it is refrozen or re-refrigerated quickly, it shouldn't be a problem. If there's anything from an animal in there that you would eat without cooking, however, that should be tossed out [unless it is cheese].

    Eggs can stand for days w/o refrigeration.

    Cheese can stand for a day w/o refrigeration as long as it is air-tight packaged.

    Berries are a no-brainer, just re-refrigerate them.

    Bacon is cooked, so as long as it was cold to the touch it is okay.

    Etc.

    Am I the only person whose refrigerator started to collect stinky water in the bottom, with some of it coming out the seal at the bottom of the door and pooling up on the floor?

    Yes. My fridge did no such thing.

    If you wanted to set up a lab to breed bacteria you couldn't do much better than those conditions.

    Actually you could. My fridge could hardly be called 'fancy' and yet it never rose above 50 degrees. Hardly favorable bacterial breeding ground.

    And as I understand it, a single item in the refrigerator -- such as a piece of raw meat -- that starts to develop bacterial contamination can, in a moist, warm environment, contaminate every other open item in the fridge pretty quickly.

    False.

    Eggs are particularly vulnerable because they're so porous and they tend not to be kept in sealed containers.

    False. In the vast majority of the world, eggs are kept for days at room temperature, and sold at that temp. Plus, if you cook the eggs, there's no problem.

    Hey big spender

    in Restaurant Life

    Posted

    neil, those are just per diems though, yes? 

    does everyone remember that wall streeter who tipped 10 grand on a huge bill?  didn't he get canned after all of the publicity?

    The other big deal was the group of Barclay's execs who went out to celebrate a big deal closing. Even though it made $20mn in profits for the company, the bad publicity on a $10,000 dinner got them fired. So what if they ordered a flight of petrus, the company still kept $19,990,000 for their efforts.

    It was unfortunate the company was executing hundreds of clerks the same week, bad timing on their part. Didn't see any senior execs forfeiting their pay for a month to help keep the clerks on board, even though the $20mn went into THEIR bonuses

    Quite frankly, that was a stupid comment.

    The job of the execs is to make money for the company, and lots of it. If it costs them a $10,000 dinner to do that, that is one thing -- if they spend $10,000 of company money celebrating, that's a wrongful expenditure of company funds. If they feel they are entitled to a pay raise or more benefits because of their excellent work on the deal, they should talk to the board of directors.

    I'd hate to work for any company you run.

    Jerky: The Topic

    in Cooking

    Posted

    Some background, I am a weightlifter. Weightlifters typically eat a *lot* of food, especially a lot of protein. Meat is a relatively cheap protein source, but it isn't an easy food for a quick bite or snack when out of the house (it's a lot of work to pack some chicken breasts for a day of sightseeing let me tell you). So, I wanted to try my hand at making some jerky or pemmican! Do you have any recipes? I'd prefer not to add too much salt.

    thanks.

    Mysore Pak

    in India: Cooking & Baking

    Posted

    Ever had Mysore Pak before? I have no idea what it's made of - though if I had to theorize I'd say a quart of butter and enough powdered sugar to make a thick paste, and that's IT (maybe a little cardamom and salt). I could eat this stuff until I weigh 1300 lbs. I don't WANT to know how to make it. But has anyone else ever sampled its divinity?

    Airline Food: The Topic

    in Food Traditions & Culture

    Posted

    Quite frankly, I never eat airline food. I usually pack - or buy - a box lunch for myself, using an ice pack if necessary. While the rest of you pick at your 'breakfast roll', made with artificial eggs and bacon bits whose contents aren't on the periodic table, I eat fine salami, aged havarti, luscious pineapple, and occasionally, very occasionaly, and only on long flights, something lovely such as seared ahi tuna, chinese mango salad, organic greens and miso dressing.

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