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Everything posted by Yiannos

  1. Also more of a casserole in a way but Greek pastitsio would be a great use for it, basically Greek lasagna. I like the recipe in Greece: The Cookbook by Vefa Alexiadou, but here's a recipe that is similar and seems to hit all the right notes (though I haven't tried it personally).
  2. Thanks to you all for your comments on this book, I have loved cooking from DRR and didn't even know this existed. I really like a lot of Vivian Howard's recipes, they feel new and fresh to my west coast tastes, something really different. Looking forward to trying some of these out too.
  3. I do agree with this 100%, I'm not even particularly crazy about apples but those Honeycrisps are amazing, utterly addicting, like pistachios in apple form. I'm not at all averse to new flavors and genetics in produce, especially when they come up with something truly special like the Honeycrisp. But this pink pineapple looks a lot like a square watermelon, if you get what I'm saying.
  4. Yiannos

    Pee-Pee Boy

    This is hilarious and really ingenious at the same time, so smart.
  5. @Shelby Happy belated birthday, that dinner looks amazing, exactly the kind of feast I'd love to have on a day like that. And don't worry so much about turning 46, I've been 46 for like 10 months now and it's not so baOH GOD IS 2020 ALL MY FAULT?
  6. Yiannos

    Breakfast 2020!

    @blue_dolphin So many of my favorite things on one plate, beautiful breakfast!
  7. Why, why, WHY? I mean, I know why, but still, WHY?!?!
  8. If you bite a tiny bit of both ends off one, you can suck your coffee through it like a straw. A chocolatey cookie straw.
  9. Yiannos

    Breakfast 2020!

    If there is a food that I could eat myself to death with, it would be the kouign amann. If I could make them with any success I feel confident that I would be eating one instead of writing this reply.
  10. Not in mainland China, but my wife and I went to a Chinese wedding banquet in San Francisco many years ago. I have never experienced anything like it before or since, and I feel like at least a few of the bullet points in @liuzhou's post are very close to the truth in our case, but the evening left my memory just a little bit fuzzy.
  11. "On the next episode of Good Eats..."
  12. Yeah I noticed this trend recently too, especially scrolling down the front page now you'll see something that looks interesting only to be met with a "sponsored by" heading for the "article". It sometimes feels like the whole world is going in this direction, where some outside influence helps decide what you ingest online in the name of sending some $$$ their way.
  13. Ugh I hope this doesn't change the site, I really like Serious Eats for it's balance of useful information without a lot of BS, and lots of great food personalities sharing their knowledge.
  14. I just take the gasket off and throw it in the dishwasher when I am done cooking, and unless I cooked something super funky it rarely holds onto any odors. Not sure if this is right or wrong, but being silicone it should be fine in there and it still works perfectly after a couple of years now.
  15. So like, "Pardon me good sir, knowest thou where one might find a rest stop for my carriage, I have a need to beef"?
  16. The Amazon listing specifically says indoor and outdoor, whatever that means in reality anyway. Edit: Also, is that the best name they could come up with? The Beefer? Am I the only one who has ever heard of the word beef used as a verb before?
  17. Wasn't starting a gyro vs schwarma dance off here, I get the AB is not authentic, but you should still put it in your mouth and eat it.
  18. I may have said this before elsewhere, but Alton Brown's gyro meat recipe is really good, maybe not the most authentic but has that yummy sort of "fast food gyro" taste to it and even my 76 year-old Greek dad loves it. I buy lamb shoulder meat at Costco to grind and get a couple of recipes out of the roughly 5lb cuts. I have tried it once or twice using the loaf pan/brick/oven method he presents, and it is OK, but it really shines if you can do it on a rotisserie, that crispy outside crust that forms is the best. I do add a little more salt than he recommends, comes out a bit bland to me with the 2 teaspoons. The tzatziki is good too, but again more tzatziki you'd get from say a really great food truck than what Yia Yia serves with the lamb on Easter Sunday. https://altonbrown.com/recipes/gyro-meat-with-tzatziki-sauce/
  19. This unfortunately is not reflected in the price tag when given a choice between a smart and non-smart piece of equipment. I remember when I bought the Anova One, and just a few weeks later they let loose the v2 with bluetooth at I think $100 more than the original, which was released just a year before. And I also remember the complaining that went on about the quirks of the app you had to use and people wishing they had a choice between v1 and v2. To be honest I am very happy to spend good money on something with a more long term view. I think deep down though, I'm just one of those weirdos that wants to be less connected to the internet of things. I cook and spend time in the kitchen to get away from the outside world, with the constant stream of texts emails news weather alerts etc etc etc. The last thing I want to do is pick up a phone to "help" me throw something in the oven.
  20. Yes, I do believe this is the case, I just don't want to pay extra for these kinds of smart features I would never use.
  21. I have thought about the Anova, but I am personally always hesitant to buy appliances that include a phone app middleman, so to speak. I understand I can just not use that feature, but I feel you pay a premium for those kinds of things so the money seems wasted for my application/needs. I have nothing against technology or anything, have grown up watching it evolve and love a lot of it, really it's that I like to buy for longevity whenever I can, and technology changes so fast anymore that I don't want to end up with something that ends up being primitive in a relatively short period time. We sort of giggle now when we watch movies with older cellphone tech in them, for example, because of how backwards and clunky they now seem, and I can't help but feel the same is coming for a lot of the stuff we dive into (myself included) because of the lightning speed of change we are seeing in technology as we learn more. How many iPhone generations has even my basic KitchenAid stand mixer lasted? And how many more are ahead of it? These are the things I think about when I am out shopping for something new.
  22. Sorry if this has been asked already, but am I right to assume that the CSO-300 has been discontinued and there is not a replacement model for it? Was all set to get one of these only to be shot down searching online. If the Cuisinart doesn't exist anymore, are there any worthwhile alternatives to look at? I see that F. Blumlein one talked about quite a bit, but it seems a little bigger than I want on my countertop and I am a little leery about this heretofore unknown manufacturer.
  23. Step 1: Join cooking forum Step 2: Use this amazing resource to write a screed about a meal or three you didn't like. From decades ago. Step 3: ?????? I can hardly think of anything I haven't forgiven of this world after 20 years, much less a meal I didn't enjoy/have the palate for. And I'm an effin' Greek for god's sake, like Anonymous, we do not forget, we do not forgive. For some reason, maybe it's the retsina, I dunno 🤷‍♀️
  24. Trauma is probably way too strong a word, especially in this time of COVID etc. This is more the wife complaining "I don't really want to use that gas station bathroom on this road trip", only we aren't driving anywhere and are now living in the gas station. Maybe I can put a lock on the door and attach the key to a hub cap or bowling ball or something to make getting in there more of a pain.
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