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ProfessionalHobbit

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    https://spamwisechronicles.com/

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    Hobbiton, the Shire

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  1. ProfessionalHobbit

    Gabrielle Hamilton's tone deaf moment

    Click the link to read the thread. There's much more.
  2. ProfessionalHobbit

    Gabrielle Hamilton's tone deaf moment

    As an aside, thank you to Invision for making it possible for me to post Twitter threads directly without having to do the screenshot thing...
  3. ProfessionalHobbit

    Gabrielle Hamilton's tone deaf moment

    Pete Wells (NYT main restaurant critic for those of you not in the know) writes about "the communication breakdown" between Hamilton and Twitter:
  4. ProfessionalHobbit

    KFC's 11 not-so-secret herbs and spices

    Perhaps this comment deserves its own thread...but I was wondering if anyone on eGullet had ever looked into the possibility of duplicating junk food at home, including, yes, KFC's famous recipe. Don't laugh - apparently this is a thing that I never knew existed. There is a not-insignificant-percentage of food bloggers who regularly write about homemade Big Macs for example.
  5. I'll have to read through this from the very beginning later, but a recent flight on *gag* United made me pleasantly surprised since that airline is known for costcutting as a way of life. It was an early morning flight from NOLA to SFO and we had a choice of hot breakfast sandwiches ... in economy, no less, along with the usual selection of fruit juices, coffee and tea. Perhaps it's to compete with Delta which seems to have stepped up their food service game in recent years. I recall a flight from SFO to JFK last year where they literally showered us with food for the entire duration of the trip - from lunch to snacks which included ice cream bars and fruit. I can only imagine what the folks in business class and first class receive.
  6. It's never going to be "only" $5. That premise also ignores: * the cost of getting the ingredients if a corner store or supermarket isn't convenient; * the costs involved in preparing the ingredients (i.e., the electricity you use, the amount of heat you use); * the items you use in preparing the food. Someone who doesn't know how to cook would not be well served by this either but I suspect I'm getting far afield. As a long-time member who has been around since 2002, eGullet isn't in any danger of becoming Food Network. This site has everything from the silly to the serious and the sublime. No worries at all.
  7. ProfessionalHobbit

    Omnivores, what are your favorite vegan dishes?

    Another standby is green beans braised in tomato sauce. This version has onion and yellow bell pepper in the mix and is from one of Marcella Hazan's cookbooks. My version usually has green beans, garlic, tomatoes, olive oil, salt and pepper. Same difference - the idea is to prepare the tomato sauce first, then add the green beans. Braise the beans in the tomatoes for about an hour, after which it's done. We also tend to have this in the summer when both green beans and tomatoes are abundant in Bay Area farmers' markets.
  8. ProfessionalHobbit

    Omnivores, what are your favorite vegan dishes?

    Here's one standby: Insalata cruda e cotta ("salad of raw and cooked vegetables") This one has raw Little Gem lettuce, raw diced tomatoes, diced boiled new potatoes, roasted onion, steamed green beans; capers; pickled cherry peppers; marinated artichoke hearts; and olives. Dressing consists of a 1:3 ratio of vinegar to oil, seasoned with salt, and black pepper. B and I usually have this once every couple of weeks, typically during the summer months. The vegetables will vary depending on what looks good at the market.
  9. ProfessionalHobbit

    Lunch! What'd ya have? (2018)

    We had a work lunch and a birthday party at this place about a 10 minute walk from the office earlier today... It's a handsome room and the food is great, and I'll probably return with B at some future point. Smoked salmon crostini, queso fresco, truffle honey Kale salad, hazelnut, corn confitura, pickled cherries. Not bad, and I usually hate kale salads. This one, I cleaned off my plate. Chicaron crusted chicken and English pea croquetas, seasonal citrus. Spinach tortilla, herb salad, piquillo puree. Duck and pork meatballs, cherry tempranillo, crispy shallots. There was much more than what's shown here. Definitely worth a return visit.
  10. ProfessionalHobbit

    Dinner 2018 (Part 1)

    We went to a potluck on Sunday where all of the dishes on offer were from Marcella Hazan's cookbooks. My contribution was Green beans with sweet pepper, tomato and chile pepper, from "Essentials of Classic Italian Cooking", pages 474-475. It's tasty but to be perfectly frank, not as good as my version of fagiolini e pomodoro. If you want, I can demo that the next time I get a chance to make it. It's pretty simple by comparison - has lard, tomato, garlic, green beans, salt, pepper. Marcella's has olive oil, onion, yellow bell pepper, tomato, green beans, salt, pepper AND chile pepper flakes. She also has a few more steps than what I would have done: she has you prep the vegetables a certain way whereas I dispense with most of it. She also doesn't braise the beans as long as I do.
  11. Deep Run Roots is wonderful for all the stories. I haven't looked at her recipes yet, although a few have stood out such as the blueberry BBQ chicken. If you recall, I bought that during my stay in NOLA. I also recently obtained Nancy Singleton Hachisu's cookbook Japan: the Cookbook because I want to start exploring that cuisine. B is a Japan-o-phile and he's expressed interest in some of the chanko-nabe dishes. It's a very handsome book of the kind of quality I've come to expect of Phaidon. and the Marion Nestle book pictured here is on my back burner. So many things to read and not enough time...
  12. ProfessionalHobbit

    Dinner 2018 (Part 1)

    Insalata cruda e cotta ("raw and cooked vegetable salad") This version has Little Gem lettuces; boiled potato and green beans; roasted onions; diced tomato; capers, pickled cherry peppers; marinated artichoke hearts and olives. Then we had chicken braised in wine with garlic, rosemary, olives and vinegar. also great if made with rabbit
  13. ProfessionalHobbit

    California Farmers' Markets

    Spring is in full swing here in the SF Bay Area. I haven't been to the market in a while due to the weather and traveling, so making up lost time: New potatoes Goose eggs - each egg was selling for $4 and are the size of your palm. this weekend we bought: chicken, peaches, nectarines, strawberries, rosemary, new potatoes, Little Gem lettuces and young onions.
  14. ProfessionalHobbit

    Lunch! What'd ya have? (2018)

    We went to one of B's favorite fish restaurants for brunch today (Memorial Day): Barbara's Fishtrap 281 Capistrano Road Half Moon Bay B says that this other place - which is located 100 feet away from Barbara's Fishtrap is not as good since the menu is more pedestrian although they do take credit cards. Anyway, you decide if you ever make it out to my neck of the woods. On to the food: Wedge salad with bacon and blue cheese dressing Scallops with garlic and white wine, served with rice and fried zucchini sticks Half-order of steamed clams, served with green sauce and lemon Tres leches cake With coffee and tea, the bill came out to $120 (tax and 20% tip included) for two people. Pretty good.
  15. ProfessionalHobbit

    Dinner 2018 (Part 1)

    Spaghetti puttanesca
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