IndyRob
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Posts posted by IndyRob
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On 6/1/2018 at 11:24 AM, paulraphael said:
One of the only places people can find a sense of power is in information and knowledge, which we have in unlimited supply.
Unfortunately, those are sitting on the shelf right next to bullshit and idiocy, which are out-promoting and out-selling the former.
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In my experience they'll operate like that for a bit, but then close for about a month to finish.
But when they do open again they'll send out 25% off $40 or more coupons. 25% off ALDI prices is gold.
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I was brought up on frugality despite a well-to-do background. So I like these sort of challenges. You don't have to be dirt poor spend your money intelligently. And if you do, you can find yourself with more choices in life.
About 20-30 years ago I came up with a rule of thumb budget for meals - $1 for breakfast, $2 for lunch, and $3 for dinner. Originally that got us ribeye steaks a couple of times a week. Now they're chuckeyes, but that's really the only difference.
A couple of Eggs and an English muffin (Thomas's - not a substitute) + butter costs me about 70 cents. I would never complain about that breakfast. Sure, it could be Eggs Benedict for 50 cents more, but it's not really necessary for everyday.
That's where it becomes a chefly challenge because, while you may not be thinking about the food cost of your meal, your favorite chef certainly is.
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Then it's a wonder it's not challenging Coca Cola or Pepsi Cola for market share.
But I will say that it can be difficult to taste alternative sodas in America. So, thanks for your dedication.
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23 minutes? Did we really need 23 minutes?
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Well I guess we can forget wine snobs and craft beer embooziasts.
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I think most would agree that blaming (or equating) other professions for problems in the one in focus, is not going to be persuasive. It smacks of deflection.
Politicians would be the worst comparison -- At least we're not like them.
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13 minutes ago, dcarch said:
What is your point?
dcarch
That bringing up Weinstein serves no purpose. And that it only invites comparisons to a number of recently disgraced high-profile chefs.
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9 hours ago, dcarch said:
If she thinks this applies mostly to restaurant profession, I guess she has never worked for Harvey weinstein and in his business.
And you have?
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So anyway, back to the topic (sorry)... I recently perfected a dish that I wish I could have many years ago. But I don't think I could have without all of the various mistakes I've made over the years while experimenting. I don't know if one can become a good cook just by repeating. Even if that will be the ultimate goal.
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It seems to me that there are two ways to go. First, a compendium of simple recipes (say, The Joy of Cooking), or something that will actually teach them the whys and wherefores. For the latter I would suggest Alton Brown's I'm Only Here For the Food. His few pages on roasting meat (for example) and how the heat actually penetrates will automatically make you a better cook if that's something you didn't already know.
It all depends on whether you think the recipient will sit down and read the book, or simply use it as a reference when the need arises.
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You can make $12/hr working as a McDonald's shift manager in Indiana. How can anyone survive in NYC on that?
Why would you take that job? I get the resume enhancing angle, but when does that pay off?
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No, I think we may be in agreement. I think the relevant point is whether Ts in the hand written recipe refers to teaspoons or tablespoons. Teaspoons would mean only 10% salt by weight - which seems more plausible.
That said, it also occurred to me that this whole "11 secret herbs and spices" deal is probably the biggest marketing red herring of the modern age. If KFC - at any time in their history (because I think KFC used to be better back in the day) - left out any, say, two of the herbs, nobody would ever notice.
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On 8/27/2016 at 8:29 PM, Tri2Cook said:
15 tablespoons of salt and spices in 2 cups (32 tablespoons) of flour... that's some powerful stuff.
I think that's about 30% salt by weight (nearly 4 TB) when added to 2 cups of flour.
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To be technical, vacuums necessarily have to do with voids (as a vacuum is defined as a space devoid of matter). But voids are exactly what we're trying to avoid by using flexible bags and sous vide. So it's really a pointless argument. And not one that sheds any light on chicken freezing.
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It really comes down to a distinction without a difference. Thomas Keller named his Sous Vide book Under Pressure even though Sous Vide means under vacuum. There are those that will argue that it's the external atmospheric pressure doing the work. But it's all relative. The key thing is the difference between the inside and outside. The side you root for is up to you.
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How are frozen turkeys done? There are great piles of them every year in November.
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Perhaps just oiling the cavity and plastering it with cling film would help. Actually, just cling film the whole thing while you're at it. Then just vacuum seal the whole thing. I doubt a Foodsaver could collapse a chicken.
I like the balloon idea though, and will await the Youtube video.
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18 minutes ago, gfweb said:
I have no frigging clue what it cost/lb two months ago. A big ass tenderloin was about $95. It was tasty beef and not the dreck that the local supermarket charges much more for and much much less than the extortionate local butcher. Sorry for the imprecision, I wasnt taking notes.
Sorry, didn't mean to bring all that into a price comparison thread.
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7 minutes ago, gfweb said:
Christmas dinner alone with two beef tenderloins pays for the membership.
You didn't provide any specifics. I'm going to guess it wasn't less than $9.99 a pound. That's what they can be had for without memberships.
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- WINNER! Costco: $1.39 for 3 pounds, or about nine bananas ($0.15 each)
- Trader Joe's: $0.19 each banana
Oh gosh, I could have saved 4 cents per banana if I bought a $60 membership at CostCo and then bought more bananas than I could eat.
Nice comparison.
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I believe that would be bourdain.
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French fries? or Flaming Hot Cheetos? I don't think there's any contest. Unless you're going to put one on the other.
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On 8/29/2017 at 7:32 PM, Katie Meadow said:
It will be a cold day in hell when I eat a Poutine Burrito.
That's a T-Shirt.
Anova Sous Vide Circulator (Part 3)
in Kitchen Consumer
Posted
It seems to me that you are focusing quite a bit on the exact temperature of your bath as measured by various instruments, but are not talking about the results in terms of the resultant food.
Is there a reason we should care about a 0.1-0.2 degree variance?