Dakki

Too cheap and low-tech for people to believe it really works well? I got mine for a camping trip and I was really surprised what good coffee it makes.

If B.R Myers is considered an expert on North Korea I think that explains a lot about U.S. foreign policy.

It's the sound of it. As JAZ mentioned, words with an -ie ending sound infantile. Anyway, I managed to snort and roll my eyes through the article. This is what I learned: -Foodies are all alike. -Foodies don't care about the "real" arts. -Foodies are elitists. -Foodies revel in cruelty. -Foodies are single-minded and possess a "littleness of soul." I'm thinking this is a troll, and not a very good one.

"Foodie" is a disgusting word. That said, I don't think it has anything to do with the reaction against epicureanism. I think it has a lot more to do with endemic pretentiousness among food enthusiasts (members of this board excluded) combined with an ugly strain of reverse elitism currently pervasive in Western culture. I haven't read the article yet so I can't comment on it. I'll report when I have.

I guess it's roast chicken night in this thread? Rock cornish with mushroom gravy and scalloped potatoes.

Rico, is that horseradish in the mustard? What sort of bread did you use? Your latest photos are turning out really nicely too. Color me intensely jealous green. Blether, that soup sounds really good. I happen to have some rock cornish birds (which I guess are just small chickens) brining right now, would the salt and sugar from the brine preclude making something like this from the leftovers? About my photo, I was trying for a more-interesting composition than my usual, showing the orange pot with the meat and so on but the light wasn't cooperating at all. I really wish the sun would come out.

The X-Files. Industrial boots and no-name jeans as a fashion statement rather than work clothes. "Alternative" music/film/whatever. Smoking allowed everywhere. Eating processed foods and drinking cheap beer and liking it.

We still get that, at least if I'm the one baking.

Chicharron en salsa verde. Salsa is tomatillo, green serrano peppers, browned onion, roast garlic, coriander, cumin, a very stingy shot of sherry and salt. Not my best photo but the aroma was driving me nuts.

Scratch that last. As it turns out I neglected to get the whole chicken at the butcher's (thinking it would be cheaper at the supermarket) only to find the supermarket had no whole chickens. Weird, huh? Anyway I ended up with some rock cornish hens. Do I brine? Marinate? Butterfly? Anything else I should know? I've never actually made these before.

So I did a brined, butterflied roast chicken, with garlic, herbs and butter under the skin recently and it was very good. My only complaint is that the skin didn't brown as much as I would have liked. Anyway, I'm thinking of using a marinade, maybe orange-based, this time. Suggestions?

Here. If accurate (and I think it's a good idea to doubt anything published about places that are perceived as unfriendly to the West unless it's confirmed by multiple, independent sources), they're probably going about this the wrong way. The sort of people who protect their culinary culture are also the people who tend to want to learn about other culinary cultures, while the sort of people who forget their culinary culture don't so in favor of cooking French, Italian or Japanese; they do so in favor of fast food restaurants and take-out. At least I think so. Your thoughts?

For Japanese knives I do EdgePro to a bit below the factory angle followed by freehanding on a legal pad loaded with diamond abrasive paste. Occasionally an individual edge is no longer quite as sharp as I'd like and redo it, starting with the fine stone. I've found that unless you really let the edge go there's no need to use the coarser stones at all. On Western knives I EdgePro to whatever angle seems reasonable for the knife's intended use, and do a few swipes on the Sharpmaker with the fine stones before each use. I keep it set up next to the knife block so there's very little effort involved. I suppose eventually the microbevel will get to where I have to reprofile the whole thing but so far this hasn't happened.

One wonders what they would call piquines or habaneros. Anyway, grats on the sourcing! Poblanos make a good addition to a lot of dishes. I even put them in casseroles. Call it fusion cuisine

De-veining shrimp is the slowest, most boring, most awkward, smelliest thing I do in the kitchen. I don't mind peeling carrots and I couldn't find chestnuts even if I wanted to peel them.

You call it "filth," I call it "patina."

Hopefully, the digital age will eliminate the loss of publications we experience because of these overly long copyright protections. In the future, it will cost virtually nothing for a copyright owner to make a work permanently available. The term "out of print" will likely be a thing of the past. Funny how they picked just the time when the public could finally really take advantage of works in public domain to dramatically extend copyright terms. Just sayin'. At least it's not as huge a mess as patents.

In USA copyright extends to lifetime of the author plus 70 years, or for cases of corporate authorship 120 years after creation or 95 years after publication. Until 1998 it was life of the author plus 50 or 75 years for works of corporate authorship; as a result of the extension no new works will fall into the public domain until 2019.

You could teach the basic techniques of French cooking in a season -two, tops- but Julia Child managed milk a lifetime's worth of episodes, guest appearances, TV specials, etc. out of it. (This is not intended as criticism of the GOL, btw. Knowledge is a substance that adheres through repetition.) I don't think astrophysics shows are rare because of a shortage of qualified hosts, either - worst case scenario, they could just have Rachel Ray, who knows as much about this topic as she does about cooking, do it. The problem is more likely that there's little public interest in the topic and networks and cable channels want to go after the big mainstream audiences. Even SciFi has dropped their specialty, renamed themselves Syfy and started airing pro wrestling matches. "Original" shows are pretty much by definition aimed at a new or untapped market, and they don't get a chance because the networks and cable channels would rather fill the slot with something that goes after a proven market. lol

The sun came out today so I thought I'd give this photo business a shot. Tacos YET AGAIN. Will the madness never stop?!

Shelby, that looks utterly fantastic!

I don't think they've run out of ideas so much as decided not to mess with formulas that work. They probably get "pitched" 100 fresh, original shows a season but why take a chance on a show about a bearded guy who looks like he hasn't had a date in this millennium demonstrating painstakingly researched medieval Norman cookery when you can have yet another perky young lady making noodle salad instead? In case anyone in the industry reads this and actually wants to take a chance, you can have the following ideas (for free!): -Practical brewing show. -Culinary archaeology show. -A video version of Pepin's Complete Techniques.

With ScoopKW here. I've also cut myself an embarrassing number of times with a variety of knives (the worst was the "cleaver" blade that literally jumped out of its handle) and it's the dull ones that have made the nasty cuts. Sharp knives also encourage safer practice, I think.

Southern USA. Fried chicken, ribs, pulled pork, leafy green stuff fried in bacon drippings. You know it's good. (My "native" cuisine is Mexican.)

Anti-food enthusiast backlash was more or less inevitable, given the current popularity. Heck, I hate "foodies" sometimes, myself.