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eGullet Society staff emeritus
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    Philadelphia area

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  1. I'd bet that meat sourcing and distribution is local, not national, at TJs. Just like the bakery stuff. So we're hearing that NYC and AZ TJs beef leaves something to be desired. I don't generally buy meat at TJ's, but did purchase a super marbelled rib eye from them here in PA a couple of years back because it looked so good... and it was. Never saw another comparable piece of beef at TJ's thereafter, but I had a great experience with one good looking super marbelled steak.
  2. Seeing the curly endive, I'm wondering if China does anything vaguely similar to the hot bacon vinegar sweet/sour dressing that is a traditional accompaniment to the stuff in my very western experience. China does ham/bacon, lots of vinegars, and lots of hot thickened sauces. Do they combine the three and pour it over endive? Or use those flavors in the hotpots this stuff gets tossed into?
  3. Maybe go for the most contrasting style available... I have never knowingly experienced Felchlin's products so I don't know if it is a super sharp fruity acidic French style, or a super smooth and rich low-note Belgian style... but go with the style it isn't for the contrast.
  4. cdh

    Sad News about Katie Loeb

    Just to get the link at eye level rather than one click away, there's this: https://www.gofundme.com/znkb4-we-love-katie?fbclid=IwAR1081bk8K14DJ6v597AQ0nMmJ8NPk2NRmp0-flssbpJnbyKzILnz2gTKT8
  5. And what a deep rabbit hole it can be...
  6. For the most part, I also roast my own beans, though I used to use the New Mexico Pinon Coffee that Trader Joes carried for espresso some of the time too. I find that my own roast beats the packaged stuff like Lavazza for depth of flavor and complexity. You can take your espresso equipment in as complicated and expensive a direction as you like... but you can produce drinkable shots with some inexpensive equipment too... if you don't mind hand cranking a Hario ceramic grinder and doing the bicycle pump maneuvers to pressurize a Handpresso. It is all about dialing in the important variables. Grind, both degree and consistency, is of primary importance. Second is temperature. With a big espresso machine with brass boiler and big solid brew group the thermal mass is pretty big. With a handheld like the Handpresso the difference in temperature between hitting extract 3 seconds after filling it with boiling water and loading the grinds vs 10 seconds can be the difference between a great shot and an undrinkable one. Heat dissipates that fast.
  7. So this kickstarter did meet its goals... and I was a backer. I'll be fascinated to see what my $250 buys me. Just a pot with a magnetic stirring functionality will be pretty cool. I hope they figure out a way to make the deep fry function workable by adding a spigot to drain oil. I'll post updates if/when there is news.
  8. Yup. Espresso is a really tough balancing act between your beans, your grinder, your tamper, and your espresso machine... And you've given us no info about any of what you're using. Let us know , and maybe somebody who has similar equipment can help you dial in your shot... or not... there are lots and lots of combinations out there. As a general rule, varying your grind is the first step... for my particular taste buds, a 15-18g double shot dosage should pull a 2 oz-ish shot in 20-30 seconds. twiddle with your grinder until you get there... and then let us know how we can guide you from there.
  9. Does anybody have a reference to a paper on how this actually works? I understand shaking magnetic stuff with magnetic fields and using that to make heat. I don't understand how magnetic field oscillation could possibly heat up non-magnetic stuff.
  10. Looking further into the details, it seems that they're claiming that stirring is variable, and can be turned on and off, and come on on a schedule. That seems interesting. They're hitting some fascinating possibilities that could be useful. If they can execute on it.
  11. Any idea if you drop a commercially available lotus root back into some mud will it grow? Are they usually viable, like potatoes? Are the commercial cultivars as pretty as your picture there? I'm kinda feeling the urge to swing by my local asian market to grab some lotus root and experiment.
  12. Kickstarter seems to have me figured out and sent a notice of this new project: I couldn't resist sharing it here. I like the idea but wonder whether it can execute satisfactorally. It seems very much like a slightly kitchenized lab stir plate setup, which are quite good at keeping things suspended and at a uniform temperature. I love that people are trying to apply new inexpensive precision controls to old ideas. I wonder if the wattage and heating element can really keep up with things like steaming and particularly deep frying, where you lose a bunch of energy whenever you drop in new cold food.
  13. This is the stuff that I always thought of as gai lan.
  14. You have to wonder at how much stock to put in a royal warrant for kitchens... does Her Majesty ever set foot into one?
  15. I find that a white negroni comes out nicely with gin, Luxardo Bianco, M&R White, and a splash of Salers... enough gentian, but not too dirty root flavored.