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IndyRob

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Everything posted by IndyRob

  1. It's a west coast thing? I did not know that. Edit: I just tried to think of a west coast grocery and came up with Ralph's. I checked their site and there it is. But to add insult to injury it's labeled as Kroger, but in the despicable form factor of the hippie communist stubby butter contingent. I'm not sure if our country can survive this.
  2. What's up with Trader Joe's butter? (not the awesome french butter they used to stock, but the everyday TJ butter) I found that they've become my cheapest butter option and went there to buy. The package was an odd shape. Not the normal four quarters of butter. But not the European style package either. I had to double check the weight to make sure it was 1lb. Check. I got it home and opened the box and there were four mini sticks of butter. Like, 5/8ths of a stick long. But they're thicker. I verified on a scale that they were each at least 4oz. The butter is good, but why would they do this?
  3. With all the recent hullabaloo regarding changes at Twitter, I've been exploring one of the highly publicized alternatives; Mastodon. Mastodon is a distributed Twitter alternative that runs on many different servers (also called instances) that are all federated and share content. Moderation falls to each server, which initially must implement a based set of policies, but optionally may also expand on those to create a more restrictive environment. In addition, servers may also block (defederate) other servers if they find them problematic for any reason. The software is free and open-source and is supposedly pretty simple for any technically minded administrator to set up and get going. Servers can be general use, corporately controlled, purpose driven, or interest driven. In addition, many people are setting up personal servers of their use or for family and friends. This leads to the primary criticism of Mastodon. Sign up is easy, but it's hard to know who to sign up with. There are thousands of servers. As all servers are responsible for local moderation, it made me think about eGullet which already does moderation. If eGullet would set up a server/instance, it could be an easy choice for many of it's users (and attract new ones). Alternatively, I think it would be possible just to link eGullet membership to the Mastodon server. Either way, it would be interesting to integrate eGullet into Mastodon's 'Fediverse'. If such a thing happened, you could log into eGullet.social and have three tabs: Home (everyone you follow), Local (all eGullet member posts) and Federated (the general Fediverse). Beyond that, it's pretty much like Twitter without 'The Algorithm' that serves you posts that it selects for you. You can click on Hashtags to see that activity and search for other stuff, but no ads and no AI interference. I think mastodon is still proving itself and there still are some unanswered questions, but in my view, it's a very interesting implementation. And one that would allow the reach of eGullet to expand beyond these virtual walls. Who knows, Jimmy Kimmel might 'Boost' (like a re-tweet) your post. Anyway, this is not a recommendation, and full-disclosure - I've never owned a Twitter account, so all my comparisons are suspect. But I just think it might be an interesting prospect worth kicking around.
  4. Sorry if that came off as harsh, but I just think that when people try to elevate traditional staples, it just doesn't work. If it did, then that new way would become the new traditional staple. Now, it's one thing if you're truly going for a true variation - say, by using buckwheat. But that would be, in my view, a buckwheat pancake. But I don't think people (at least in America which I think is where we're talking about if the subject is pancakes) are really looking for multigrain examples. I looked around and Denny's does offer a '9 grain' pancake (IHOP and Perkins apparently do not offer anything similar). But it exists among all the Banana or Chocolate Chip varieties. They all seem to be more about the buttermilk than the flour. Edit: I guess I'm just feeling protective of the traditional American pancake. Actually, I prefer crepes, myself. And if you want to whip your egg whites to create an incredibly fluffy pancake, I won't argue about calling it a pancake. But it's not really in the tradition, is it?
  5. IMHO, the whole point behind pancakes is that they're cheap and they're good. If you try to elevate them with specialty flours it ain't gonna work. It's a GD pancake. Yes, some are better than others, but it's not about exotic ingredients. It's about learning how to do it properly over time.
  6. I used to do a lot of weird things to potatoes. And then I thought about cooking them. No, seriously, I did the salt, I did the foil, and the oil. All you have to do is stab the suckers deeply with a fork four times and throw 'em in a 425 oven for 45 to 70 minutes (depending on size). The little chimneys you made will provide a pathway for the water to get out. And that's what you want. And that's all you need.
  7. I like battered, like they do at Willie Mae's Scotch House in NOLA. Equal parts flour and cornstarch (by volume), a lot of black pepper, salt, some cayenne and paprika. And some baking powder. Mix with water to a crepe batter consistency (thinner may be better, I'm still working this out). Season chicken pieces with salt and cayenne before dipping. Beyond being very crispy, it's also easier and cleaner than other methods. There's just one bowl for the batter. You don't need a three step frying station. Your oil will stay cleaner without a bunch of loose flour coming off the chicken. If this is not crispy enough, roll the battered pieces in crushed corn flakes - but forget about the clean oil. Edit: I'm still trying to work out doneness. Should I pull the pieces from the oil as soon as they float? Is that an accurate indication? Sometimes that occurs earlier than I would have thought. Another tip is smaller pieces are better. They make for a better proportion of coating to meat. Wings are great.
  8. Egg preference is a strange thing. Beyond the fact that some people like their scrambled eggs tighter or looser, or their yolks runny or gelled, there seems to be a fast food breakfast sandwich rule. If it's on a biscuit it must be a homogeneous egg mixture, fried flat and folded. If it's on an English muffin, it must be an egg simply cracked, yolk broke, and cooked through in a 'patty'. I like a good breakfast sandwich and have learned to make the Hardee's biscuit, as well as an Egg McMuffin clone. I've mixed and matched the egg styles, and the chains are right. I'm not sure quite why, but those rules seem to hold. But both of those treatments don't work in any other context.
  9. Have you tasted it yourself? If not, Is it possible to make something that's in someone else's head?
  10. I love deviled eggs, but can't eat more than two or so. They desperately need some sort of sidekick. Maybe something bready. Something to counteract the protein bomb. I haven't been able to work out what that should be.
  11. I'm not sure if he ever wanted to be a public figure. Maybe a notable person, sure. But not the subject of a People magazine article (especially about his death). But as I was trying to make sense of his demise, Asia Argento kept making herself more seem more involved, whether it was preemptive denials, or deflection, or pleas for privacy. I really don't like her.
  12. I used to use no salt in rice, but recently have found that I like to add a little bit during cooking. But it depends on the application. I don't treat Mexican rice as I would rice for red beans and rice. Sometimes you want a contrast and sometimes you want more homogeneity.
  13. IndyRob

    Beef Rib Primal

    How is Ace Burgers not a chain?
  14. IndyRob

    Beef Rib Primal

    https://th.bing.com/th/id/OIP.mOacU9ygpxmH4iUXMBPBzwHaHa?pid=ImgDet&rs=1 I think this is the most representative image of what I get when I buy a Chuckeye steak. Although the site refers to it as a Chuckeye Delmonico cut. As can be seen by the two steaks pictured, there is a pretty wide degree of variation between various individual cuts.
  15. IndyRob

    Beef Rib Primal

    I've eaten a lot of chuckeye steaks in my time and have never encountered a bone of any sort.
  16. This topic reminded me of a question/discussion on the British panel show QI.
  17. Cosmic chorizo... https://www.cnn.com/2022/08/05/europe/scientist-space-image-chorizo-intl-scli-scn/index.html
  18. I seemed to recall that I was able to get 12oz of butter from a pint of cream. So with butter now at $3.98/lb, I thought I'd stick it to the man by buying a quart of cream for $4.35 and turning it into 1 1/2lb of butter. I only got a little less than a pound though. So I wasted about 50 cents. Maybe I should've saved the buttermilk for biscuits. Oh well, the butter is good though.
  19. IndyRob

    Aldi

    Was excited to see frozen spanikopita on offer. Disappointed. Apparently, the manufacturer views butter as optional. Was like a cracker filled with spinach and feta.
  20. IndyRob

    Feta Dilemma

    I like to make a pizza with a light pesto sauce, about a half dose of mozzarella, and crumbled feta and chopped black olives to top.
  21. IndyRob

    Popcorn...Revisited

    Yeah, as soon as she said 'wok', I thought "that's perfect". Just need to find a suitable lid.
  22. IndyRob

    French Onion Soup

    I've been comparing many French Onion Soup videos on Youtube lately. The one thing that really varies is the bread content. One restaurant chef didn't want to put any bread in at all, thinking it disgusting. In one of Julia's earlier recipes, she put a layer of bread, then sliced cheese, then soup, then another layer of bread, and grated cheese on top. I think I like this best as it is the heartiest. Another variation is the stock. Jacques Pepin uses chicken stock, while others use beef or even veal stock. But then again, Julia demonstrated canned soup fortified by some red wine. That's what I do most of the time. Forgo the added water and add wine. There's also another thing Julia did in one of her earlier shows, adding a bit of flour to the sauteed onions to add a bit of body. I think I'll try this next time.
  23. Does it follow that some homo sapiens can't make good beer?
  24. I haven't tried it, and haven't ever considered it until recently, but I suspect that it wouldn't be the disaster that some might think. In the world of cider it seems to work. I've seen several videos where people claim that the taste difference is negligible (and in some cases, perhaps even better). The only real practical difference seems to be the maximum alcohol content it can tolerate - which shouldn't be much of a concern for beer. And also what sugars it can digest (wine yeasts are apparently more happy to break down white sugar). Will it be different? Yeah, probably. But compared to the dizzying array of craft brews these days with weird ingredients (from coffee to fruit to chocolate), how much difference could it actually make? The biggest problem is how long it takes to make a batch of beer. Not as long as wine of course, but way longer than trying a different kind of nut in a cookie recipe. So you're risking a lot of your own time by trying something new. This reminds me of a story I read about how, back in the day, Australian brewers felt that English were screwing them on malt prices. They discovered that they could use invert sugar to produce a beer that everyone that was happy with - which of course caused the English to sue - claiming that they couldn't call it beer if it didn't contain malted barley.
  25. I have a nylon one I like similar to this https://www.webstaurantstore.com/2-nylon-bristle-pastry-brush/407BRPN2.html. That one says hand wash only, but mine has been through the dishwasher countless times with no ill effects. I find that the silicone ones are like brushing with wet noodles.
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