cdh
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Posts posted by cdh
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My local Costco already has a Chick-fil-a in the parking lot. I'd be shocked it they incorporate a competitive snack in store.
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Fermented stuff... hmmm... So this is going to be a koji umami temple, with all the things kojified? Veg-charcuiterie, and the rest of Koji Alchemy brought off the page and live to a plate near you?
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Showcasing just how good vegan can be might be a worthwhile endeavour. An old friend of mine has been vegan for self-preservation reasons for as long as I've known him... and he has very very fond memories of Gray Kunz cooking for him at Lespinasse and how transcendent it was. I sort of regret missing that particular dinner with those friends. I'd love to hear what a kitchen like that can do with all its focus on getting the maximum flavor out of plants and plant adjacent stuff.
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Epicurious still exists? I remember them from way back in the days of HotWired... I figured they blinked out of existence with Web 1.0...
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An old friend wrote the attached piece about chamber vacs. I still don't have one myself, tho.
https://fields.medium.com/in-praise-of-the-chamber-vacuum-a7e1ad554887
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Do please tell me what calling low temp poaching and cooling and reheating open to the environment "much more dangerous" than sealing the stuff is at worst, if at best it is wrong? You'd advocate doing it, and do it yourself? Are you calling me a crazy alarmist or something?
Let's see your risk assessment of sealed in plastic sous vide vs low temp poaching. What's your HACCP for the latter procedure?
While you're at it, what's your risk assessment for ziploc plastic leaching unidentified bad stuff into the food? How's that compare to the microbiological risk to health you just did the math for in the previous question?
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Yes. Low temp poaching then cooling and freezing stuff that is not isolated from the environment is going to be MUCH more dangerous due to microbiologicals than any potential emissions from the plastics. Are you planning on removing plastic from the equation entirely and wrapping in wax paper for the freezing?
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Could you explain your proposed alternative? "Just sous vide in water" sounds like you intend to ditch the bag and just poach stuff at low temps? THAT is a recipe for foodborne illness... you're culturing everything in the air in your kitchen that happens to land in the pot full of growth medium at the right temp for bacterial growth.
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15 minutes ago, palo said:
A lot of "store bakeries" buy frozen par-baked goods and just finish them.
p
But neither TJ nor Aldi has an in store bakery... they both have a rack of shelves that baked goods in plastic bags reside upon.
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I think with both Aldi and TJ's, all the bakery stuff is contracted locally... I know where the Philly area TJs gets its baked stuff from... Go to the Le Bus bakery store in KofP and lots of familiar TJ stuff is there. Aldi must do the same... the logistics for distributing baked goods on a more than regional basis just won't work. So comparing baked goods from either of these places is a fool's errand unless you're shopping in the same region.
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Agree with you that the current Aldi cheese selection pales in comparison with TJs... They used to have a very nice Stilton around xmas, now not a blue in sight. Aldi wee bries are subpar as well... no chance they'll ripen and get runny. I like the aldi tots, tho... never noticed them at TJs. And I've not figured out what the benzine-y "EM" s you're ref-ing are...
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Good luck!
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So this is a grain that has evolved roots that can stand an entirely saline environment. That sounds like a gold mine for plant geneticists to start splicing and dicing with the new CRISPR toy. Seaside rice paddies are on the horizon.
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Just now, weinoo said:
So Samuels delivers to retail customers, or did you pick up?
They deliver for free to people who 1) join their club and 2) pay the annual fee and 3) place orders of $100 or higher.
Dunno if they'll deliver to a not-club-joiner.
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For another 2020-economy method to consider- If you know it is there, and you just can't get there yourself, you could try a go-fer service like Taskrabbit... send them on a shopping trip to whereever has the shad and task them to buy some and come to where you are...
Since you're in NJ, there's that fishmonger who delivers all over the state you might want to look into... name is something like Local 130 or such... somebody on here has written about it... found it... link to them is https://www.local130seafood.com/collections/all-products. Perhaps call them and see if they can get you your shad fix.
I noticed that the shad from Samuels this year was much earlier than I would expect, though labelled as from South Carolina, so that was not entriely surprising... I got the year's shad roe dinner in the 3rd week of March, and have not noticed them offering shad or roes much since... I'm disappointed that I didn't get any of the fillets... but they insisted on selling them in 5# increments and while I enjoy the stuff, 5 pounds of it is excessive.
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Aldi does "German Week" every so often and gets heaps of the Deutsche Kuche branded stuff in. It's all very tasty. While you're there, if you like red fleshed fish, give their salmon and steelhead trout a try... that is usually of excellent quality.
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Howdy! From a Chris outside of Philadelphia.
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Sad news. RIP. She'll be missed.
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Has anybody else here touched the metal housing of the CSO and gotten a tingle like it is carrying electricity? Happened to me a couple of days ago. Unplugging it made the effect go away. It is staying unplugged and a fan is going inside it to thoroughly dry it out...
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No East coast fast food joints do tamales that I know of. No tamale I've ever had has even registered on the spicy-hot scale... is high capsaicin a hallmark of a good or traditional tamale? Perhaps I've never encountered a good one then.
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On this topic, I've recently fallen down this Youtube rabbit hole: https://www.youtube.com/channel/UCE31MqUy6nIMJ_f8y4R3_AA Australian cheesemaking fellow who shows the process very comprehensively. Lots of inspiration material. Now I need to go shopping for molds and mold cultures.
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10 hours ago, eugenep said:
I'm too afraid to buy seafood online unless it's canned - like canned octopus, sardines etc.
I've been buying the canned stuff from Despana NYC. It's like fancy canned though. I recommend it.
You're in NJ, right? You should be able to get seafood on a same-day truck delivery from Samuels & Sons. Go to their website, sign up for their daily email. If you think you'll use it a lot, join the 7Fish club for discounts and no shipping charge.
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Demiglace? That fits the bill. If you don't have duck stock to cook down, I'd imagine the veal variety you can get from stores would play nicely... maybe go in an au poivre direction with a few twists of pepper and a splash of brandy in it?
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I've bought bundles from them over the years. Always a good deal. No membership charges for the bundles... they have a subscription video game subscription thingy, but you don't need to be a part of that to buy into the bundles. Looking at this one, I don't see anything that inspires me to buy in, but if you're interested don't let fears of hidden charges or repeating obligations scare you away... they are not part of this deal.
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V8
in Cooking
Posted · Edited by cdh (log)
I love V8. As juice. No need to turn it into soup or pasta sauce. Does make a fine bloody mary if you dump enough horseradish into it. It beats tomato juices because it is savory and not sweet. Sweet tomato juice is vile.