huiray

Taiwanese TV series, a riff off the Japanese series Kodoku no Gurume (see here). Stars the character Wu Lang (Winston Chao) as the businessman who goes on eating expeditions after work (or whenever) in Taipei. Restaurants hither and yon, street stalls, night markets, etc. http://www.dramanice.us/drama/lonely-gourmet---taipei-detail (English subtitles) :-)

There is a Taiwanese version of this, called "Lonely Gourmet", starring Wu Lang (Winston Chao) as the businessman who goes on eating expeditions after work (or whenever) in Taipei. Restaurants hither and yon, street stalls, night markets, etc. http://www.dramanice.us/drama/lonely-gourmet---taipei-detail :-)

English-subtitled videos of Season 5 here. Vids added as the season progresses. http://www.gooddrama.net/japanese-drama/kodoku-no-gurume-season-5 Nice stuff, showcasing tasty meals that ordinary folks enjoy and savor, with running commentaries and vignettes on modern Japanese society as well.

One idea – download and save this last video, if you still can (do you hold the rights to it? I would think you do, since you said previously you can save it to your phone then upload it to youtube etc), especially as you say it was a fun episode, with all the live commentary from folks too. Then use it as a "bit of fun stuff" a.k.a. "good vibes promo" in the relevant section of your webpage? That is, maybe not a long term thing with Periscope, but some useful videos might be obtained from it? (Yes, I know this feeds the situation I had misgivings about in an earlier post - but one works with the culture of the times, especially for folks in the public eye. :-) )

Simple dinner. Last of the current batch of chicken stock; with small yellow & orange carrots, fresh maitake mushrooms, Taiwan bok choy heart leaves & scallions simmered in it (in that sequence). A small handful of roasted vermicelli [Ahmed Foods] (like this one, but in a red colored package) was folded into the soup at the end after the heat had been turned off. Plus a large chunk of coarse Braunschweiger [Claus'] with lots of mini croccantini [La Panzanella].

There is another possible reason - does Periscope broadcast your live stuff encoded as a form of advertisement? (Maybe by embedding promotional stuff somewhere during the broadcast) I run AdBlock as the default on my browsers. I know AdBlock disables certain kinds of videos which might nominally be promoted as informative videos; it certainly blocks overt ads. If Periscope does that, then I would need to pause or disable AdBlock before I can biew your live broadcasts? Not sure why I could view those "live" broadcasts from others yesterday on Periscope's website, though...I accessed them by clicking on the "see a live feed" (or words to that effect) button on your Periscope page when your videos had expired (as I referred to further up in this thread) and could no longer be viewed, which appeared to then show me feeds from various people - I could "click on" to the next apparently "live" feed and so on. I don't seem to be able to click something to "see" live feeds if I start from their main webpage, however, nor from their "About us" or "blog" &etc tabs on that page. Right now, on your Periscope page, I see your two latest videos listed - but I don't see a "see a live feed" button for other folk's feeds. Perhaps one does need THEIR app to do all this stuff, or do it on a device using iOS or Android. Not going to happen at this point with me. So, I guess I'll just watch the uploaded videos of you in the future after your broadcasts.

I am running Chrome 46.0.2490.86 (the latest version). I am, however, NOT running any special app that I need to get from Periscope. I am looking at the site strictly using the browser alone. If I need a Periscope app to see the broadcasts then I'm afraid I won't be. I could see other live broadcasts on the Periscope site yesterday, though. I can also now see (video and audio) of the recording of your live broadcast which ended 44 minutes ago. But when your live broadcast was running I did not get video, just audio.

I'm looking at your live broadcast *right now* on your webpage on Periscope...and I have no video (Chrome, iMac) – just audio. I can see the comments dropping in and the hearts drifting upwards when they appear. But, no video, just a black patch. Refreshing, reloading, etc does not give a video. I *can* view the just-recorded video/broadcast of your making Biscocchitos w/ both video and audio, though. I'll wait for the "uploaded" recording of your live broadcast to see if the video then "appears".

Not strictly about their food, but related to how they produce/put out their food. Latest McD news.

Thanks. I'll look for it. A side commentary – I think of this, like many other "social media" venues and stuff, as reflective of the short attention spans of the current USAmerican public, and in particular of the younger members of said "public". It needs to be of the NOW, needs to be COOL, and needs to massage their egos in some way. My personal opinion as a somewhat older person - but I think this is very, very sad and illustrative of how shallow much of current society is. ETA: Even the phenomenon of "taking selfies" amongst older folks as well as younger folks is illustrative, IMO, of how self-centered folks are now as part of the LOOK AT ME vibe that informs so much of current discourse. This is, I hasten to add, not the same as what you are trying to accomplish here.

gfron1, I gather you canceled last night's broadcast (from your periscope page). Perhaps you might mention when you might do this again?

Old: No sweet potato anything, no pumpkin anything, no turkey anything. New: Maybe another meat prep other than the duck, or lamb etc I've done in the past - I'm thinking about a nice batch of Kari Kapitan.

Pasta with stuff. EV olive oil, sliced red & yellow cipollini onions, a bit of garlic, smoked cajun sausages [Claus'] sliced into rounds, sauté; chopped celery, a bit of sea salt, toss around; halved drained artichoke hearts (canned) [Reese], toss, separately-cooked linguine [Rustichella d'Abruzzo], Pantelleria salted capers (rinsed and pre-soaked) [bonomo & Giglio], toss & fold everything together in the hot pan. Serve.

I have had Royal Red shrimp ("like little lobsters") on only a few times here in the Heartland. They say it is increasingly difficult to get them, or that folks don't really appreciate them anyway once they get them, and I believe them. So sad. They're deep water cold water shrimp, not a non-distressed species, I believe.

Steve Irby, thanks for the compliment.

Very late night/early morning meal – more of the pork spare ribs congee, from here. Added in a raw farm-fresh egg, dressed w. scallions, deep-fried shallots, julienned ginger, ground white pepper. Plus yu choy sum blanched in simmering lightly oiled water, dressed w/ oyster sauce & black pepper. ETA: added in the link. The raw egg adds extra smoothness/slipperiness (Cantonese "waat6", 滑) and is simply mixed/folded in. "Waat6 daan2" (滑蛋) is a descriptor for various Chinese dishes (Cantonese, particularly) where an egg or two is broken into the dish just at the end and gently folded into the still-hot dish. At other times it is added (beaten up or not) a little earlier and cooked just through as part of the composition of the dish. An example of a classic dish of the former sort is 滑蛋牛肉炒河 (slippery egg beef stir-fried wide rice noodles (hor (fun)); a.k.a. 滑蛋牛肉河粉 (slippery egg beef hor fun) and synonyms. -------------------------------------------------- No-cooking meal. Miscellaneous stuff. Pig & Fig terrine, Prosciutto Rossa, chiffonaded Taiwan bok choy inner leaves dressed w/ Maussanes EV olive oil (fruité noir) + 10-year balsamic (this one) + Maldon salt + black pepper, and scallions. Cheese plate. Cheeses, L-R: Everton, Raclette, Nickajack, Adelegger. Celery, mini croccantini. I like the Nickajack the best in this grouping.

Hmm. This morning I went back to the linked-to page/broadcast and all I get is a page for gfron1 saying there have been no broadcasts in the last 24 hours. I poked around the site but did not see any "archive" for past broadcasts. I sent an email to Periscope asking about this and got back an automated response indicating I'm in the queue but did direct me to their help pages - from which I see this: https://help.periscope.tv/customer/en/portal/articles/2017800-can-i-replay-a-broadcast-after-it-finishes- So it looks like it is viewable for only 24 hours - unless you had an option to set it for a week? If so I don't see a link to access it, unfortunately. Perhaps when they get back to me they might have something more to say... p.s. On their main webpage the "Help" pages are actually named simply as "Support" at the bottom, rather than "Help". p.p.s. They also say on their "Help" page in this topic that there is a "Watch Tab" under "View All Recent Broadcasts" but on my computer screen (iMac) I don't see any tabs or menus etc that match the above. I am guessing those are available only on mobile devices and smart phones using an actual downloaded Periscope app?

Cool. Thanks for sharing! Interesting to see what you were up to. I simply clicked on your link and the video opened up and I ran it, sound and all. (on an iMac, OS 10.10.5) I confess I didn't watch the whole thing through but, like KennethT, skipped through it after watching the first 10 minutes of it. I'll try watching the entire 1+ hour of it at a later time. One question --- you did bop around a lot fetching ingredients and whatnot for the dish (1st course) you were preparing in the initial part. Is that the usual way? Or did you "clear a space" for the video other than your normal work space so that in effect you did not have all the stuff right at hand as I imagine you might have normally?

Pork spare ribs congee. Peanut oil, garlic, ginger, short-cut pork spare ribs, "Taiwan flavor" Fukien-type preserved shredded mustard (台灣風味 福建 梅菜筍) (this one) rinsed off before use, sliced fresh Chinese mushrooms, water, simmer; long-grain rice, simmer; cut-up abura age, simmer till done. Eaten w/ julienned ginger & chopped scallions (plus some white pepper after the pic was taken). Baby kai-lan stir-fried w/ garlic & oil, salt. Stuff for the congee.

I disagree. Allowing herself to be bullied was one factor - partly because she was the quiet type, as you say --- but the article's author made points about the subconscious bias the others had about the cuisine styles of chefs which were valid considerations. Elements of that have "played out", in fact, in other seasons of TC.

Southern Fried Chicken at Mississippi Belle today. I had the "dinner" sizing/portion – 3 pieces chicken, 4 sides; comes w/ 2 pcs hot water corn bread, unlimited refills but in that case no carry-out of leftovers. I opted for all dark meat, collard greens with extra pot likker, cabbage, mac n cheese, green beans. Plus a half-and-half iced tea (i.e. half sweet tea, half unsweetened tea) Had a 2nd serving of 1 pc chicken and more hot water corn bread. I was as happy as a pig in mud. This place is considered a local gem by many. Very good pan-fried chicken, nicely seasoned lightly-floured crunchy skin, always juicy (I've had breast pieces before, have come here numerous times). Marvelous hot water corn bread.** Satisfying sides. ** But I've never had good tomato slices here. :-( Pic of the place. Location on Google Maps. Some other commentary. Oh, note to those who might think of checking it out - CASH ONLY.

A riff on Fegato alla Veneziana, with pasta. Calf's liver, soaked in diluted half-and-half plus sea salt & ground black pepper; drained, briefly rinsed, blotted off, cut into strips. Sliced cipollini onions softened in EV olive oil with some browning allowed. (Enough oil is used so that a small puddle is formed when the onions are pushed aside) The onions were pushed to the sides, the liver strips added in the middle of the pan, heat increased a bit, strips tossed/turned, mixed in with the onions when not-pink, a good handful of finely chopped parsley added, everything splashed w/ good balsamic vinegar, seasoned w/ sea salt & generous ground black pepper, fold/turn over well. Serve. Very wet linguine [De Cecco] (cooked as usual) tossed in the pan (separate pan) w/ sautéed finely sliced fennel bulb & halved Cherub tomatoes plus some sea salt and more of the pasta cooking water.

Beverly Kim's Parachute has been nominated for "Restaurant of the Year" in the 2015 Jean Banchet Awards. http://www.chicagotribune.com/dining/ct-2015-jean-banchet-awards-chicago-food-nominees-20151102-story.html After some unsettled time for a while after her TC appearance she appears to be doing well in the last few years and seems to have found her footing. She was also a 2015 James Beard finalist for "Best New Restaurant". As for how she was treated during TC both in the regular competition and in LCK - here's an article with some relevant observations: https://medium.com/culture-clash/i-know-a-perception-problem-when-i-see-one-b928757c1b8f

2015 Jean Banchet Awards Nominees: http://www.chicagotribune.com/dining/ct-2015-jean-banchet-awards-chicago-food-nominees-20151102-story.html Top-of-the-list nominations: Restaurant of the year EL Ideas Fat Rice Intro Parachute <--- [beverly Kim's place :-) ]

Fish stew, based on Waterzooi. I used this recipe and this recipe as inspiration. Stuff that went in included: EV olive oil, butter, a large sliced leek, most of a large fennel bulb (slice, of course), chopped celery, brunoise of two small yellow onions, small yellow & orange carrots cut into sticks, fish stock [Kitchen Basics], a few fresh bay leaves (lightly bruised), fresh thyme sprigs, half-and-half (USAmerican usage - half cream + half milk), chopped parsley, fresh cod cut into chunks, fresh barramundi de-skinned and cut into chunks, de-shelled de-veined Laughing Bird shrimp. Lightly salted at some point plus some cracked peppercorns. I may have missed one or two things but I think that was it. Scrubbed Klondike Pink potatoes were separately cooked (simmered in salted water) and halved. The stew was ladled over the potatoes in the dish and dressed w/ more chopped parsley & some celery leaves. Eaten w/ crusty bread.