IndyRob
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Posts posted by IndyRob
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21 minutes ago, liuzhou said:
It is covered by the second definition I quoted.
QuoteThe OED does not seek to control any variety of English but to record usage. It is descriptive, not prescriptive.
So, no it isn't really - other than to say it may have been noted,
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1 minute ago, liuzhou said:
1. The OED is a historical dictionary. It covers 1909. Its entries for 'oriental' cover from 1385 to the present.
Awesome. That's exactly what we need. Historical and international. So can you look up the definition for Oriental in Massachusetts in 1909? If it involves cream cheese, maple syrup, cherries, and lightly buttered toast, I think we will have made a major breakthrough.
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2 minutes ago, liuzhou said:
The OED is resolutely international and takes in all varieties of English.
In this thread, what *is* takes a back seat to what *was*. We'll need 1909 copies of dictionaries, And if we look through them, we'll find all sorts of hilarious errors and colloquialisms.
But the OED has never, and will never, rule American English.
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400. Four F-ing hundred. Four Hundred Ways to Make a Sandwich.
I would hope that they stumbled across a few good things.
But, the amazing thing to me now is that - before the celeb chef thing - before TV - when printing was not such a throwaway thing that it is today - someone got 400 recipes typeset and printed,
Sandwiches must've been a hot topic.
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22 minutes ago, chromedome said:
My best guess was that the cherries made it Oriental, 'cause Japanese cherries, right? But I guess the smilax was the pertinent detail.
A couple of the others are head-scratchers, too...the Mexican sandwich is baked beans and ketchup on crackers, and the Indian sandwich is candied ginger and candied orange peel with heavy cream.
I think we also have to take into consideration that many of our fore bearers were self aggrandizing morons with no conception of global cuisine.
That's not to say that I haven't enjoyed the book and all the contributions to this thread. Snarky or otherwise.
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The OED may be definitive for Oxford, but not elsewhere.
It turns out that the word Orient has been used very differently regionally. But that being said, what I mentioned may be most true in Britain
In America, which took its lead from Britannia....
Distinct within American culture, some
American English speakers consider the term "Oriental" to be an antiquated, pejorative, and disparaging term. John Kuo Wei Tchen, director of the Asian/Pacific/American Studies Program and Institute at New York University, said the basic critique of the term developed in U.S.A. in the 1970s. Tchen has said: "With the U.S.A. anti-war movement in the '60s and early '70s, many Asian Americans identified the term 'Oriental' with a Western process of racializing Asians as forever opposite 'others'."[10] In a 2009 American press release related to legislation aimed at removing the term "oriental" from official documents of the State of New York, Governor David Paterson said: "The word 'oriental' does not describe ethnic origin, background or even race; in fact, it has deep and demeaning historical roots".[11]But the point is that - at that time - the definition of Oriental did not veer far from the British understanding of the time.
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17 minutes ago, liuzhou said:
There is the turtle looking at the smilax plant.
Of course it is. Why on earth wouldn't it?
[Edit] Oh wait. I just noticed that his eyes are on the side of his head. But for his nose, he shouldn't even know it's there.
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15 minutes ago, liuzhou said:
Smilax is used in Chinese cooking, most notably in Beijing style pancakes (茯苓夹饼 - fúlíng jiābǐng) and in Guilinggao, a popular dessert.
It is a plant related to sarsaparilla.
A substitute for 'turtle fungus paste'?
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Back the in the day in America, perhaps around the time of Charlie Chan movies, Oriental meant far east (i.e. China, Japan, etc.). For some reason (perhaps Charlie Chan) that came to be viewed as politically incorrect and Asia/Asian was substituted. But that only muddied the picture as Asia (Afghanistan, Persia/Iran, etc) was expanded to include the far east (or the somewhat nearer west if you're in California).
That's not meant to be a definitive historical statement, but simply my observation of how the words seem to have evolved during my lifetime.
But anyway....
ORIENTAL SANDWICH Mix one cake of cream cheese with a little maple syrup, then add sliced maraschino cherries. Place be- tween thin slices of lightly buttered bread. Garnish with a spray of smilax and a cherry.
This doesn't vaguely sound asian or oriental. Not even earthly, really.
And BTW, do not even think of doing the the drinking game I was going to suggest while reading this book - taking a shot whenever you read 'lightly buttered bread'. You would surely die.
Wait, what the hell is 'smilax'?
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I got one of these for Christmas today. I've been watching YouTube vids to get some ideas, I'm kind of torn as to whether to use it primarily as a cooking or serving device.
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5 minutes ago, Jacksoup said:
Ah, good. Plenty of cat storage.
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As far as a lid goes, plastic cling wrap should be fine.
I really want to do this same thing but don't have the guests for it. I think the oven is the thing to finish it (a fryer would be crazy if you haven't done it before). But if you could figure out some rotisserie action....
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I have a bad feeling about that sous vide arrangement. A cooler might be better. Lay it on it's side. With a rack in the bottom.
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It's holiday time at my Aldi and that means Prosciutto Di Parma and Jamon Iberico are on offer.
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6 hours ago, liuzhou said:
That said, I'm not sure that 7 or 8 or 9 aren't random settings settled upon by the intern kid. I repeat, there is no standard.
Same with regular ovens. There's a huge degree of variation from one to another. No matter what type of equipment you're using, it pays to pay attention and adjust to how yours performs.
But back to microwaves....
- Boil a small amount of water.
- Heat some cream (perhaps with some garlic to pour onto your potatoes au gratin).
- Melt some chocolate (if you're gentle enough, you might not even take it out of temper).
- Melt some butter.
- Steam a hot dog bun (you'll want to wrap in in a paper towel first)
- Heat a hot dog (this goes well with the previous tip)
- Bring back some stale bread (again with the paper towel).
- Cook a potato.
- Cook some instant rice.
- Nuke a soup.
There's a whole lot more, but most of it would take too much 'splaining. Suffice it to say that I think microwaves too often get a bad rap for being ham handed cooking devices when the ham handedness actually comes from the element in the equation that actually has hands - and the requisite fingers to start and stop the damn things.
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8 minutes ago, Anna N said:
Do a search of "all content" using the search term "oversalted".
Okay, did that. 80-95% of the results were general complaints about various foods being over salted (without regard to remedy).
Among the rest, I found no credible arguments. Comments like "The potato thing doesn't work" don't work unless supported by something other than the statement itself.
I don't really care what the truth is (I didn't suggest the potato thing), just that in the end we end up with the truth. Perhaps we keep going 'round and 'round because that hasn't happened..
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7 minutes ago, Anna N said:
We have visited this topic more than once.
I don't see how that thread helps. There's nothing definitive there.
Does anyone have a salinity meter, a potato, and a Michelin judge?
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34 minutes ago, Anna N said:
"6) A potato will absorb excess salt in any soup or stew - Potato does not reduce saltiness. It absorbs salt yes, but it also absorbs liquid, leaving the same amount of saltiness you had before. Once salt dissolves into the cooking liquid there is nothing that can be done to undissolve it. You can make another batch of whatever without salt and add it to the one with too much salt, or add more ingredients or water, depening on what you are making to make the salt a little more even. Other than that, you don't have many other choices. (Also, adding sugar does not make it less salty! It just makes it a little sweeter!)"
From Epicurious to Sara Moulton I think the potato thing has been debunked.
This, apparently from Epicurious user/commenter kmmackie .
I don't know why I'd take that as a definitive source. There's a lot more going on in absorption, like in brining, than it may seem on the surface.
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I like the potato idea.
I think I've used some sugar in the past to reduce the impact of the saltiness. I think it may be why brines often include sugar (often implied, but no one ever seems to come out and say it).
Cream could probably also help if its inclusion does not run counter to what the soup should be.
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Especially since this topic is specifically labeled as a 'newbie' topic, I was thinking about the worst case scenario and came up with the following possibility which I present for general comment...
So you've got your piece o' meat, and a heavy duty bag suitable to to the task, and will not seal it - reasoning that the meat will be below the water level - so no air could get to the meat's surface and it will remain firmly in contact with the plastic for good heat transfer..
Fine, but you did slide the meat into the bag and likely left meat juice smeared all over the inside of the bag. So now the part of the bag that's above water will be left for an extended period in a warm, moist, aerated environment.
Is that small residual amount of meat-matter enough to cause a serious problem when you slide the meat back through it? I don't know. But I think I'd really like to vac & seal, or at least submerge the whole bag.
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On 11/7/2016 at 1:15 PM, HungryChris said:
Made a quick stop at Aldi this morning. Here is what I returned with...
Were the eggs satisfactory? Some I had bought before had very small yolks.
But I was there today and the eggs were 29¢/dz(!).
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11 hours ago, chefmd said:
Real strong magnet made using clip unnecessary in Le Creuset pot.
I like that feature, but how's the clip? Although more clunky, the Anova clamp seems more versatile.
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8 minutes ago, FeChef said:
I would think it should not matter at all. Salt is used for preserving and killing bacteria. Anything that would penetrate into either protien would not contain any bacteria. So safe cooking times should not change at all for either meat.
That was sort of my line of thinking before starting the topic. And I can't say that I've been completely warned off of it. But the point raised by chefmd gives me pause. Why are there different temps recommended?
And if we're talking about salt, what equivalent salt concentration allows one to hang a pig leg in a Italian cave as a method of preparation? There's duck prosciutto, but why don't we have Chicaciutto di Parma?
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From the "Wait, what? Really?" department....
http://jalopnik.com/guy-fieri-a-muffler-expert-for-when-america-gets-elbow-1784524084
(you might have to click on the YouTube logos at the bottom of the video links to see the videos)
Historical Sandwiches
in Food Media & Arts
Posted
The French made some bank off that idea.