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SLB

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    Vivian Howard on Noma, Chef & the Farmer, restaurants in general, and the future

    in Restaurant Life

    Posted · Edited by SLB (log)

    1 hour ago, Tropicalsenior said:

    but somehow I would feel cheated sitting at the kitchen table eating reheated soup.

     

    There are a whole lot of people though -- at least in cities -- whose entire food life is prepared commercially.  As a friend of mine put it to me:  most of our peers (middle-aged professionals) don't *cook* dinner, ever; they arrange dinner.  Daily.  

     

    In my observation, the food budget for that version of life has exactly no idea how inexpensive soup can be.  

     

    But, as another friend put it to me when I, unkindly, said something critical about her family's restaurant habits:  "well, what you, SLB, don't spend out of your pocket you do pay for in your time."  And she was not wrong about that, I've been reflecting on how much time I've spent making things that, in NYC, can be functionally purchased.

     

    Anyway -- for them, it might feel totally reasonable/really nice to eat something as delicious as Vivian Howard's food without having to go out to dinner and manage the kids in a restaurant.    

    • Like 3

    What Are You Preserving, and How Are You Doing It? (2016–)

    in Cooking

    Posted

    The podcast connected to "Hunter, Angler, Gardener, Cook" -- a site I learned about from @Shelby, and which I know several of us enjoy --  has resumed episodes with a season devoted to preserving.  I thought it would interest the folks who follow this topic; but recognize that if the Mods think it more useful in the "Media" thread, that it will be appropriately moved.

     

    But, gah.  They're nice and long; and so far the guests are lovely.  

     

    https://honest-food.net/hunt-gather-talk-podcast/#season4

    • Like 1
    • Thanks 1

    Chili Traditions and Regional Variations

    in Food Traditions & Culture

    Posted

    I agree that a cinnamon bun as a dessert -- and not as the starch-accompaniment -- does not sound unpleasant.  

     

    Meanwhile, I am making @JAZ's chili con carne right now.  And I went to put away the stuff, and realized that I used caraway seeds instead of cumin.  

     

    People I don't really love caraway.  I like it in rye bread, alright.  The bag is dated 2013, which is back when I was baking bread.   

     

    I am not happy about this.  At all. 

     

    And -- obviously I still have covid-nose.

    • Sad 1

    Food memories: when did you first discover ***** and find a new food love?

    in Food Traditions & Culture

    Posted

    On 12/29/2022 at 8:37 PM, weinoo said:

    Anyway, they were great coffee drinkers and smokers back in the day;

    God.  My mother's face got dreamy at the mere mention of "coffee and cigarettes".  She eventually had to give up both.  Every now and then, I would make her a cup of full-caf coffee; I really don't have words for how glad I am that I did that, actually broke an actual rule.  

     

    Meanwhile.  I can still summon my first piece of cheese that you cut with a knife.  It was at the neighbors, a place I came to hang around often.  

    • Like 9

    Camping, Princess Style

    in Food Traditions & Culture

    Posted

    I'm catching up in here after awhile away, I'm sorry to see you and yours had Christmas covid too.   But it's wonderful to reconnect with your road-life!

     

    And I want ribs for dinner tomorrow, along with my peas and collards.  I wish I had thought of this before just now, though.

    • Like 2
    • Thanks 1

    Chili Traditions and Regional Variations

    in Food Traditions & Culture

    Posted

     

    8 hours ago, chileheadmike said:

    Many of us had chili for school lunch, served with big homemade cinnamon rolls.

     

    I confess:  I am struggling with this.  Struggling hard.  

     

    I got as far, conceptually, as chili with something like that sugar-sweet cornbread like from the ole Marie Callendars (site of my very first job in 1983, at an age when I thought basically everything that one ate in an actual restaurant must be just fabulous.  Even it was candy-passing-for-food). 

     

    But. I could not get any farther.  Chili and CINNAMON BUNS???

    • Like 2
    • Haha 1

    Chili con Carne

    in Cooking

    Posted

    3 hours ago, JAZ said:

    I'd be happy to, if anyone is interested. 

     

    Interested!  

     

    I thought I did not like chili, because I grew up eating it over spaghetti.  The noodles were boiled, and then steamed in the top of a double-boiler for several more hours.  I do not think this treatment came from the Italian tradition.  Saltines alongside, always.

     

    Have I ever mentioned, I ran away to college? 

    • Haha 5

    What cooking oil do you use?

    in Cooking

    Posted · Edited by SLB (log)

    For those who use "Light" olive oil as a neutral-ish oil -- including frying -- is there a mass-produced brand you like?

     

    In answer to the topic's query -- I like pig lard for almost everything.  Which is why it runs out over here before the meat does . . . . 

     

    I also use peanut or corn oil, and after reading this thread, want to visit refined safflower oil. 

     

    I love the price of canola oil, but experience a not-always-pleasant taste with it.

     

    I am currently trying to avoid other true "seed" oils for my deep-fry purposes (People.  I fry a lot of food, is the truth.  I like fried food.).  My understanding is, "Light" olive oil does not have the taste of extra-virgin olive oil (which is fine, great even -- when you're looking for it); and retains some kind of monounsaturated value.  And you can fry with it, and it costs like something that sane people might fry with.  [I guess I also need to know -- can you reuse it???]]]

     

    Somewhat off-topic -- my neighborhood is generally populated by people from the Dominican Republic, and the oil that dominates the regular-store shelves hers is cornCornCORN!!!!  I'm very curious about the corn-oil connection.  

     

    • Like 1

    Scotland in “summer” - a short travelblog

    in Food Traditions & Culture

    Posted

    On 11/29/2022 at 7:13 AM, Duvel said:

    a deeply relaxing feeling that persisted for weeks after returning.

    That's quite an endorsement!!

     

    @Duvel, this was just spectacular.  There is no happy-family like a happy-family, camping in the chilly rain. 

     

    And, I now know the source of the grumpy when my campsites are rained out:  we've been bringing along gin!? 

     

    Also, I learned a new term of importance to my meat-loving self:  "carvery".

     

    Thanks so much, Duvel!  And to your family for letting you share so much of their fun with us.  

    • Like 4
    • Thanks 1

    Copper Cookware: The Topic

    in Kitchen Consumer

    Posted

    I get that, @weinoo, totally.  And, it's helpful.  The pan which the new rondeau purports to replace was a 3qt Copco enameled cast iron pan which I inherited and loved, but which was ancient and  had gotten to where it was chipping enamel into my food.  It was hard for me to get rid of, because of how much I loved the cousin who gave it to me.  And, oh my goodness, her food. 

     

    [This is irrelevant, and not merely complex-emotional; in fact, it's totally crazy.  Do you know how it beat-down a person gets to feeling when picking enamel chips out of a dish that has been cooking all day???  Sigh.]    

     

    Anyway, size.  I don't know why I'm anxious that what was done in that old pan cannot be done in this new and more awesome rondeau, since I wasn't at all trying to alter the use-case.  

     

    Honestly?  I'm probably just thinking, hundreds of bucks, you better go ahead and gross up.  Investment pieces, I get the jitters.  

     

    Thank you.

    Copper Cookware: The Topic

    in Kitchen Consumer

    Posted · Edited by SLB (log)

    One thing these fancy pans can do is rouse you out of cooking slump.  

     

    In this vein, I ended up with the 3qt rondeau, but I am thinking I need to exchange it for the 4-qt.  The 3qt (24cm) seems a touch too small.  Just a touch.  I'm having a hard time settling. 

     

    Which is probably because I don't need neither one of 'em.  A condition that makes every potentially legit distinguishing principles disappear.  

    • Like 1
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