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Joy

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    Skipping Breakfast?

    in Food Traditions & Culture

    Posted

    My theory is that people who aren't hungry for breakfast have eaten plenty of calories the night before.

    while the logic seems obvious, i'm thinking it might have more to do with the intake of carbs and protein the night before. then again, i'm also thinking that it doesn't work this way anyway (going back to the apparent paradox of every diet suggesting 3 meals a day rather than 2).

    Whoah! I'm not suggesting eating 2 meals a day nor am I saying that it is beneficial to weight loss. I just think people who eat large dinners do not wake up hungry. Period. I don't think they should force feed themselves breakfast when their body is still trying to digest a porterhouse from the night before.

    i've noticed that when i eat particularly large dinners, i wake up ravenous. conversely when i eat normal sized dinners, i'm not really hungry til around 10:30am.

    Oaxaca Dining

    in Mexico: Dining

    Posted

    Yes, this report comes at a perfect time for me...I'm leaving for Mexico in a couple of weeks.

    Am I understanding it correctly that you took the cooking class from the restaurant El Naranjo?

    Were there any food items besides chocolate that you brought back?

    Parmigiano-Reggiano

    in New York: Cooking & Baking

    Posted

    My top pick for Parmigiano-Reggiano in NYC is Teitel Brothers on Arthur Avenue. Extremely high turnover -- they must go through multiple wheels a day, because they also have a big wholesale operation.

    I was at Di Palos yesterday and one of the counter guys was remarking that they had just opened a wheel at noon and it was just about gone. This was at 1pm. A wheel weighs 90 lbs. So if you can't get to Teitel Brothers...

    Prune

    in New York: Dining

    Posted

    Ok, back now with my thoughts on the meal here with Simon.

    We were warned ahead of time by Cabrales that the apps were huge, and indeed they were.

    The monkfish liver was broiled in a soy based sauce and served with buttered, toasted bread. I do agree with Simon that the bread was unnecessary, and only ate a small portion of the liver with the bread.

    The sweetbreads were creamy, however the dish was billed as sweetbreads with bacon and as I recall there were only two smallish pieces of bacon :shock: Capers and a lemony sauce were a nice addition to cut through the rich taste.

    The chestnut puree, I just don't get. La Nina, whose opinion I hold in high esteem called this dish "something I could eat all day long." I had a bite and wasn't moved. It was lumpy, lukewarm and just not that tasty.

    The suckling pig was not dry at all. Simon was clearly "jetlagged" or what Americans call falling down drunk. The black eyed pea salad and tomatoes were an appropriately vinegary counterpart.

    There were other things on the menu that I look forward to trying, and the monkfish liver is a dish that I would definitely repeat.

    Coney Island Area

    in New York: Dining

    Posted

    One thing Nathan's has over McDonalds is heaps of freshly opened oysters and clams.

    Another thing that Nathans has over McD's is great french fries.

    Made from real potatoes.

    True enough. I always get mine with the cheese sauce.

    Long weekend in Philly

    in Pennsylvania: Dining

    Posted

    I had only heard about scrapple before my first Philadelphia visit. The way the name sounded (like a car accident) and it's description peaked my interest.

    As it was described to me, scrapple is many parts of the pig (my favorite food group) that lots of people generally don't like to eat. Tails? Ears? I don't know what parts exactly but they're all ground up and then formed into a brick or tube. I'm not sure if any or all of this is correct so scrapple-experts please feel free step in.

    Slices are cut off and fried, and served with eggs, in sandwiches, etc.

    The one scrapple specimen I tried was almost devoid of pig taste. I tasted notes of cardboard, it was definitely dry. Since then, I have not tried any more scrapple but would give it a go again if someone were to point out a good scrapple seller.

    Feijoada

    in Central & South America: Cooking & Baking

    Posted

    I've had feijoada maybe half a dozen times in as many different establishments. All fairly "authentic" but never have I had it with big pieces of fat. I'm not saying that it is inauthentic, just that I've never had it that way in my limited experience.

    What is the name of the place?

    Prune

    in New York: Dining

    Posted

    and bitter greens ( cabbage by any other name ) were a pointeless expenditure

    Is there an English interpreter in the house?

    Does cabbage in England "English" mean greens like chickory, arugula, etc.?

    RICE PUDDING AS YOU'VE NEVER SEEN IT

    in Restaurant Life

    Posted

    gave it a try today. $4.50 for a small serving. i have no doubt that 25% of the cost goes to the high tech moss-like tupperware that they serve the pudding in. :wacko:

    for the inevitable what is moss question:

    http://www.mossonline.com/home.html

    the spoon looks like a mini slide.

    i tried the chocolate cherry and the vanilla, with the vanilla being my choice. the chocolate was subjectively too chocolately :biggrin:

    **explanation of my subjective taste: you see even though i love chocolate, for some reason i cannot stand chocolate ice cream or chocolate shakes. i do however love hot chocolate. **

    the pudding itself is very rich and creamy. i would definitely get the vanilla again. i would venture to say that the other reason for their steep prices is that they're using quality ingredients. for example, i can see flecks of the vanilla bean in the pudding, which of course gives it an intensely vanilla taste.

    my next visit, i would also like to try the maple/blueberry pudding.

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