Dakki
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Posts posted by Dakki
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Also agreeing with Chris Amirault.
I'd like a seriously heavy-duty (think Blendtec) food processor, please.
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Yeah, my own mother thinks cooking is a drag and lives entirely on take-out and precooked meals from the supermarket. She did make a good clam, mushroom and garlic spaghetti, which I occasionally make, substituting fresh mushrooms for the original canned and adding dried chiles.
Also, "roast" (whole braised) chicken with mushroom gravy. I haven't made this in years but the gravy is still my standard poultry gravy, again substituting fresh mushrooms for canned.
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menuinprogress, that photo showcases the dish perfectly without looking fussy or studied at all.
RRO, both your dishes are beautiful. That grilled chicken looks like I wish mine did.
Prawncrackers, fantastic food and photography as usual. If I had to pick a favorite it would be the mutton, followed closely by the tonkatsu. That reminds me I haven't made milanesas (the closest thing we do here) in a good while. Need to do that this week!
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With Blue_Dolphin here. I didn't buy a nice chronometer watch for looks.
Okay I bought it mostly for looks but still.
Also I have a few egg timers. Egg timers are awesome.
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Pierogi, if my putative kids needed a role model they could do a lot worse than you.
Like most posters I'm all in favor of kids in the liquor store (or anywhere else) as long as they know how to behave.
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Westinghouse, about 5 years old, I think 900 W.
Works fine for my needs, which are reheating single servings. In fact it's probably overkill.
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Quesadillas with 5 chile pork, my original recipe. A roaring success, even if I say so myself.
The cilantro was kind of tired so I chopped it smaller than usual.
Not shown: Frijoles charros flavored with leftover 5 chile paste. They are also delicious.
EDIT: Rico, I'm sure I've said this before, but your recent photos are amazing. What kind of camera/lighting are you using?
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A couple of points:
May 5, while not the most important national celebration (that would probably be September 16, followed by November 20) is a major holiday in Mexico, moreso in in the area surrounding Puebla, as noted.
The battle itself (May 5 1862) was a tactical victory for the Mexican side, marked by the brilliance of defending General Ignacio Zaragoza, who led a largely untrained, unequipped force against a professional army who outnumbered his troops 2:1. The conduct of the French attack was marred by several mistakes, including frontal attacks against entrenched positions, inadequacy of supporting artillery and perhaps most importantly, the assumption that the people of Puebla were friendly towards the French and would greet them as liberators, to borrow a phrase.
Strategically the battle was far less significant. Reinforcements were received by the French, the support of the Conservative faction in Mexico was negotiated and Puebla was taken on May 17 of 1863, followed by Mexico City on June 7. This paved the way for the establishment of the Second Mexican Empire, a virtual French puppet state, although with strong support from the Conservative faction. The legitimate government, meanwhile, withdrew to the north of the country, where they held on until support in the form of arms and money began to flow from the United States, which had just finished fighting its own Civil War. The French forces withdrew in 1866 and Maximilian held on, supported by Conservative die-hards, until he was finally captured on May 15 1867, court-martialed and shot on June 19 of the same year.
Anyway!
I'm making turkey in mole poblano (literally, in the style of Puebla). Call it the obvious choice.
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i was speaking strictly about influences on food. i don't disagree nor did i dispute the fact that america has had an impact across the world in terms of our fast food culture.
all i am saying is that the rest of the world has had a HUGE influence on american food culture too. using your coke and chips analogy, it's not hard at all today to pick up a bottle of red burgundy, chianti, crianza, belgian beer, etc to wash down your prosciutto on a baguette with at lunch or dinner.
Apologies for rekindling the "America vs. The World" aspect of the discussion, but I think the point of influence is both valid and substantial should a consensus emerge. Controversy in itself implies some sort of disagreement, two images that contrast. The measure of the controversy in question can be formed on the basis on how different the views are on the same subject, however to say that it's a big controversy can't simply mean that the difference of opinion is substantially large - you need a substantial amount of people caring enough about the subject to pick a side.
This is, as been heavily noted, where the US has enough influence to sway global scales. You can't have a sufficiently large controversy (at the levels being discussed here), without involving the media. As such, the reach of the media will also have an impact on how many people will make a personal decision to ignore the controversy ("they're /all/ idiots"), or take a side, and potentially propegate the discission. There's only a very few nations in the world with sufficiently popular and syndicated media to qualify as sources for such magnificent controversy, and the US is at the top of that list, both in reach and staying power (eGullet itself is a prime example, there are probably other great forums around the world, but *I* haven't heard of them).
In other words, though the chef (or other food-related person) may not be american, he/she will with high probability have appeared notably in American media.
This. Gordon Ramsay, Heston Blumenthal, Jamie Olivier, Ferran Adria etc. etc. etc. were presumably well-known in their home countries before U.S. media picked them up, but they only became World Superstars (okay, Food World Superstars) after becoming known in U.S.A. For someone to qualify as the world's most controversial, they'll have to figure in U.S. media.
pep. also has a point. Believe it or not, I'd never heard of Alice Waters before joining up here.
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Oh, please do name them!
Enrique Olvera (selling tarted-up street food as high cuisine) and Fortino Rojas (pushing a mediated, precious version of prehispanic food) immediately come to mind. If I'm not limited to chefs I'll throw in Laura Esquivel (writer of food-based pornography).
Note that these are not necessarily my opinions.
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The US's influence on food is no more large than the influence many, many cultures have had on American food.
There are many places you can go in the world where a cheeseburger for a meal isn't an option.
There are presumably many rural places in USA where Wal-Mart is not a shopping option so, following your line of reasoning, Wal-Mart's influence in the USA isn't that great. Be that as it may:
How many places in the world are a bag of chips and a cola not an option?
How many other countries have a Food Network equivalent and how many of those channels are available on cable TV in third party countries?
What proportion of the world's population is familiar with USA-style pizza vs the original?
The USA's cultural influence is hard to overstate. People everywhere consume local or at best regional TV, films, and magazines - and if they consume imports, it'll be imports from USA, and even the locally-produced stuff is heavily influenced by those imports. You'd be much harder-pressed to find a copy of a Russian news magazine in Argentina (and vice versa) than to find a Time or a Newsweek in either of those places. Bollywood is huge in the subcontinent, but USA celebrities are known in India, while Indian film stars are virtually unknown in USA. There are a handful of regions that have made their local media industries into major exports (HK action films and Japanese cartoons come to mind) but even the influence of these pales in comparison to overwhelming might of USA's mass media exports.
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deensiebat and David Ross, what great-looking dinners!
Need to get some of that asparagus!
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I assure you from first-hand experience Julia Child's books are the standard source in Hispanoamerica.
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The USA is a small part of the world but it's a disproportionately influential part of the world. I could name a couple of "controversial" Mexican food celebs but I doubt anyone in the UK (for example) has ever heard of them. The converse is also true - except for the UK food celebs who've made the jump to USA (and therefore, international) attention.
BTW, there's a lot more to "America" than the USA, Honkman.
I don't think that the influence of the US on the "food world" is disproportionately large, more the opposite.
Actually, I think you made my point by naming Ronald McDonald. If the vast majority of the world's population is familiar with mass-produced burgers, pizza and fried chicken, cola beverages, etc. it's through USA's influence.
This isn't limited to fast food, either. Go to a sushi restaurant in South America and you'll see California rolls on the menu. Ask someone to suggest a French cookbook and if they're able to name one, I'd wager you'd get Julia Child's Mastering the Art 8 times out of 10. In other words, even Japanese, French and etc. cuisines are mediated through USA.
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Same here. The only time I take my own containers is when making a special trip to the wholesale market.
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The USA is a small part of the world but it's a disproportionately influential part of the world. I could name a couple of "controversial" Mexican food celebs but I doubt anyone in the UK (for example) has ever heard of them. The converse is also true - except for the UK food celebs who've made the jump to USA (and therefore, international) attention.
BTW, there's a lot more to "America" than the USA, Honkman.
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Are you just buying a large container of oil or do you bring your own containers to fill them up? How is it sold in bulk? I think I am being a little dense, sorry..
You take your own container and they fill it from a barrel with a spigot stuck in it (they also sell containers for a nominal price). I use dark glass bottles due to UV and plastic leeching concerns but I've seen plenty of people use clear plastic.
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You can't mention Sandra Lee and not say a word about Nadia G.
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Restaurant supply market.
http://www.abastosestrella.com.mx/
I'm sure there's something similar in USA?
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Nobody's mentioned cooking oil yet. Seriously cheaper than bottled.
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So I'm requesting clarification. Was it not okay for women to become chefs before Waters became a food celebrity? Does this question mean there were few women in professional kitchens or that there was a "glass ceiling" that didn't allow women to rise to the position of chef?
In other words, is the OP asking if Waters inspired women to go into restaurant kitchens or that she forced restaurant managers to overcome their prejudice against female chefs?
I think both. How many known restaurant kitchens were being run by women prior to the mid-70's?
I have no idea. Assuming the question isn't rhetorical, we should find out if there a change before asking if Ms. Waters inspired that change.
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Whether or not Julia Child was a "chef," I think she inspired a lot of culinary professionals. I'm pretty certain no other figure is as beloved around here as she is.
Alice Waters is a more divisive figure. Whether her influence has been all to the good or not is beside the point. The OP asks if she made it "okay" for women to become chefs.
So I'm requesting clarification. Was it not okay for women to become chefs before Waters became a food celebrity? Does this question mean there were few women in professional kitchens or that there was a "glass ceiling" that didn't allow women to rise to the position of chef?
In other words, is the OP asking if Waters inspired women to go into restaurant kitchens or that she forced restaurant managers to overcome their prejudice against female chefs?
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Pretty much everything actually. I hadn't really though about it but I guess I'm a gastronomic reactionary.
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Soft drinks, specifically Coca-Cola. That and smoking are the two habits I really wish I'd never picked up.
Yeh. Tamarind sweets. Just ate an entire bagful, in fact, entirely aware of the fact that this is not going to end well.
Now I'm going to have to go get some tamarind candy.
Q&A -- Knife Maintenance and Sharpening
in The eGullet Culinary Institute (eGCI)
Posted
According to my DIN standards book it means the composition by weight is 0.5% carbon, 1% max silicon, 1% max manganese, 14.5% chrome, 0.65% molybdenum and 0.15% vanadium.
In other words it's a Euro name for what the rest of the world knows as 440A, a very common stainless cutlery material. IMHO heat treatments are a lot more critical than the material used (unless of course they use something really awful).