MatthewB
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Posts posted by MatthewB
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All this information is well and good for a regular cast iron skillet. But what about grill pans? I have two, a long double burner sized with a griddle on one side and grill on the other and a round skillet with the grill bars. How do people clean these things? Even after soaking the crud is almost impossible to get out from between the grill bars.
Have you tried a Scotch Brite pad as Suzanne F notes above (about 4 posts)?
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Okay, I'm getting nervous. I'm going to attempt a dish with FG over Christmas, but the comments I'm reading make it sound like searing FG is akin to trying to sear a stick of butter.
FG???
Poor Fat Guy.
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On a NWTC jag . . .
Tonight will be "Garlic Soup with Ham & Poached Eggs" (page 386?).
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I'm going to do the fish & curry tomorrow night.
Also, broccoli via the steamed/sauteed method in NWTC--with some hot chili sesame oil & what not.
And, jasmine rice.
The fish curry was extremely easy & very good. I'll do it again as I've a couple extra red snapper filets in the freezer now.
I added shallots, sesame oil, hot pepper flakes, & fresh basil to the broccoli. That's a standard recipe for me.
Unfortunately, I assumed jasmine rice in the pantry but only basmati showed up. So we made due with that.
One issue: Only green & white on the plate!
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Do the recipes in Slow Mediterranean Kitchen require a clay pot or other special equipment?
Some recipes in SMK do call for a clay pot or a tangine but not as many as I assumed before I actually went through the book. (And she does offer alternative vessels most, if not all, of the time.)
But as far as special equipment--and very interesting, I might add--is the need for a remote thermometer, especially for some of the chicken recipes.
I didn't see Wolfert mention it, but I'll note that you stand a good chance of destroying remote thermometer probes when you're using them in ovens over 450 degrees F (approximately). So, definitely use a probe but don't use it when the oven is at higher temperatures.
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I've reason to believe that I'll be receiving David Bouley's East of Paris : The New Cuisines of Austria and the Danube as an early Xmas present in a few days.
I've a 10-12 pd goose on its way. (Thanks, Guajolote.)
How about sides, etc. from Bouley's book?
Thoughts, suggestions, and so on?
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I was looking through NWTC this morning & a couple of items grabbed me . . .
-- Fillets in Green Curry Sauce (pp. 228-29)
That sounds good to me too.
I'm going to do the fish & curry tomorrow night.
Also, broccoli via the steamed/sauteed method in NWTC--with some hot chili sesame oil & what not.
And, jasmine rice.
This afternoon I picked up Wolfert's Slow Mediterranean Kitchen. I've been going through it this afternoon & evening. Plenty of recipes that I want to cook.
Anyone here interested in doing some recipes from SMK?
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We ate at Chez Papa around this time last year. (Amanda Hesser wrote an article for the NYT in early December '02 that focused on "French bistros" in SF. Chez Papa & Chez Spencer were both noted in that piece.)
Chez Papa was will worth the trip to the Hill. Recommended.
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I was looking through NWTC this morning & a couple of items grabbed me . . .
-- Fillets in Green Curry Sauce (pp. 228-29)
-- Creamy Garlic Fish Soup After a Bourride (pp. 262-63)
I'm thinking about the Fish Curry tomorrow evening & the Bourride over the weekend (depends on my SO's work schedule).
I'm also considering doing Beef Rendang. I've liked & would use again Jenna Holst's recipe in her Stews.
FWIW, on Friday night, I made Bittman's column recipe from this week--Beef Stew with Prunes. Much easier than our beef stew, not as elegant, yet more interesting flavors. I recommend it.
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Is this eGullet or eJerrySpringer?
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Quite a bit of this thread seems, IMHO, to focus on individual buying patterns, patterns related to both price & quality. This is interesting if we're atomized individuals but there may be a bit more to these issues.
A couple of more interesting themes, again IMHO, that have emerged center on "conspicuous consumption" and "the Good Life."
Jack Boulware's "Revenge of the Leisure Class" provides an engaged update of Thorstein Veblen's concept of conspicuous consumption.
As far as the Good Life, Heather points to this when she notes managing choices between the amount of money she spends on food & how this relates to her ability to raise her children more actively than if she were employed outside the home full-time. I think this notion of the Good Life--e.g., answering for one's self (& acting upon this answer) as to what type of life is most worth living--plays a significant role in consumption patterns. Priscilla also pointed to this when she noted the conflux of self-identity & consumption.
Edit: Perhaps the best place to start for a discussion of the Good Life is Charles Taylor's The Ethics of Authenticity. A fuller treatment can be found in Taylor's Sources of the Self: The Making of the Modern Identity.
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Defining oneself by what one buys is defining oneself by what one buys, whether one is buying organic free-range foodstuffs or super-high-end stereo equipment.
(Anyway too there is not a lot, as in hardly any, separation between these two consumer groups.)
It's the defining oneself by what one BUYS that is the thing. And it's the same, no matter the purchased item in question. BUYING a SELF.
Priscilla, you've just raised the discourse quite a few notches.
Thank you.
I hope the ball doesn't get dropped or handed off to a Jerry Springer-like running back.
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people's priorities are a bit screwed up in general (especially post-sexual revolution)
. . .
there's a reason there are more depressed people in the US now then i think there ever has been.
You mean if we were having more sex (with more partners?) that we wouldn't be so depressed?
Sounds like Wilhelm Reich.
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Isn't "what tastes good" often a class decision?
Sounds like you've been reading Pierre Bourdieu, fresco.
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FWIW, I haven't worn a watch in about 4 years.
I don't think I could go without eating for 4 years.
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Lads, this ain't gonna get settled here.
It's fine to argue a point of logic. But we are getting on shaky ground when the argument consists of arguing about each other's intentions and "the point" of us even debating things here. We are not here to have a "meta-discussion" of that nature.
Thanks, Jon.
Peace your way, too.
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My point is that Bayless' expertise and experience greatly lowers the "misguided" threshold. If RJ Reynolds paid me to do an advertisement for a 'step in the right direction low tar cigarette' -- that would be me being misguided. If, on the other hand, RJ Reynolds paid a tobacco industry critic and antismoking campaigner to do the same advertisement -- well, that crosses the line from "misguided" into something more.
Well, we agree that he made a mistake.
I'll stick with that area of agreement.
And, what the hell, we're approaching some holidays that seem to me to focus on peace & other silly stuff like that.
So, goodwill to Rick Bayless, even after his error.
And, goodwill, peace, happy holidays, etc. to you, Sam. Truly.
Now I'm off.
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Matthew, at some point you just see enough evidence that you can no longer believe someone's explanation at face value.
Again, I understand what you're saying.
My point is that at face-value Bayless was misguided.
Going further than that verges on jadedness.
I don't see any reason for any for us to be jaded on this issue.
If we judged ourselves as harshly as Bayless has been judged on this thread, I doubt any of us could hold our heads up in any fashion.
In other words, I'm offering that we can agree that Bayless--in this situation--was misguided. Any more than that is unnecessarily unkind. Why bother going there? Going further than misguidedness achieves what?
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I'm saying that every scrap of evidence we have before us leads leads one inevitably to the reasonable conclusions that A) Bayless knew exactly what he was getting himself into, as indeed would most anyone having far less depth of media and publicity experience than he; and B) his after the fact explanations are disingenuous and not to be taken at face value, especially given his thorough and amply demonstrated knowledge in all the areas relevant to the transaction.
Well, I understand that you think that.
But you might very well be wrong.
And we will never know since we can't get into Bayless' mind on this!
I'm willing to say that Bayless was misguided in this situation.
Going where you're going Sam puts you out on a pretty small limb.
Lots of folks--you & me included--make errors due to misguidedness. There's nothing in Bayless history, at least as far as I'm aware, to attribute the type of intentions to him that you wish to attribute.
I'm a bit confused as to why you wish to play judge & jury on this. It's not a legal issue.
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Who knows what has gone on the mind of Rick Bayless?
He has stated that he believes that he did something worthwhile. That provides some clues.
Sorry, I don't buy this. Are you suggesting that people never do things for one reason and then try to claim that it was for a different reason? Or that people don't conceal their true motivation for doing certain things? I would suggest that people do this all the time.
I'm saying that we don't know.
Are you ready to claim that you know what goes on in Rick Bayless' mind?
If so, we'd better start referring to you as G**.
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Ah, but this is the heart of the matter. You understand this. I understand this. Probably most of the people on eGullet understand this. So, shouldn't we suppose that Bayless, who is after all much more experienced in media than we, also understood this when he took BK's money?
Who knows what has gone on the mind of Rick Bayless?
He has stated that he believes that he did something worthwhile. That provides some clues.
On the other hand, most eGullet folks--if not all, in some manner--don't think he did something--at least within his "BK Incident" actions--worthwhile. (Myself included, more than less.)
So we can call him all sorts of names, rant & rave, curse & make vulgar statements, write e-mails to organizations in which he belongs, and provide long-winded diatribes to convince ourselves & others that we have found the "truth" about this matter.
Perhaps he's wrong. Perhaps he's naive. Perhaps he's something else entirely.
But the labels don't really matter. The labels don't change anything approaching "reality."
All that's a tempest in a teapot.
What does matter is how each of us lives out our lives in relation to the types of values/questions/issues/feelings/whatevers that this incident has raised.
Talking is great. Keep talking. Go to bed at night & congratulate yourself that you've provided an articulate description of this "Incident." But the same world awaits the next day. Unless, of course, someone does something more than talk.
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i went o borders to look at the recipe and i see it calls for a juicer. i was going to put the peppers in my blender w/ some of the wine, then strain it. does anyone have a better idea? I already know that i'm going to taste the potatoes and then add about 4 more
Tbs. of butter.
G, go see Lizz Fields.
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If we're going to spill words, it might be more interesting to provide an interpretation of "The Incident" that is indebted--in a proper manner, of course--to Franz Rosenzweig's work.
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Tony,
Quite seriously, why don't you offer to appear in a PSA that encourages people to eat non-fast food?
Or something along these lines?
Cook's Tour wasn't a series of public service announcements? If nothing else, Tony has very much done something along these lines.
You really think the crowd that eats regularly at fast food joints has been effected by Tony Bourdain?
Cooking my Goose
in Cooking
Posted
Well, the goose didn't turn out as well as the Thanksgiving turkey.
I overcooked it.
I was aiming for "clear juices" but in retrospect that was wrong.
What's the goal when roasting a goose? Temperature? If so, what temp/temps?