Yiannos
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Posts posted by Yiannos
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I feel like no. 2 in Kim Shook's instructions is what I probably sound like to my wife (or anybody else really) when they are trying to "help" me in the kitchen...
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@gfron1 I understand your point of view too! I meant no offense at all, I hope you didn't take it that way. I am (unfortunately) not in the industry and really don't have a sense of these kinds of hurdles people like you have to deal with. I do not know how one would acknowledge the sometimes difficult history of a dish or cuisine, or how far one has to go to do as much. But I do think that if your food is delicious, it has achieved it's main goal, regardless of where it came from. Not saying to ignore history, or forget about the origins and people involved in a cuisine, but if a dish tastes fantastic I feel like that's where ones' responsibility to it ends. I know this is not the reality of things today, but how sad if we forget about why we cook and eat because we are constantly embroiled in the politics of it all.
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28 minutes ago, Tri2Cook said:
Without getting into a political debate with anyone and with full knowledge that I may be bringing disapproval on myself for what I'm about to say, my opinion on cultural appropriation when it comes to food is that it's bunk. Food all over the world in every culture that is in contact with any other culture is intermingled and shared. It's one of the beauties of food that it's one thing that every culture is willing and happy to share with others. Ideas and influences have intermingled since people and food have existed. That said, in the context of what you're trying to do with your restaurant, I get what you're saying regarding cultural sensitivity. Good luck with it... if anybody can find that line and walk it, I'm sure you can.I am Greek. Ask me about baklava. Now find a Turk, and ask them about baklava. I am as open-minded and liberal as they come, but these kinds of things drive me nuts. If I like the taste of something, I don't care where it comes from, I will eat it and incorporate elements of it into what I cook, just like every other cook before me for countless generations. Every single thing we experience in life is built on what comes before, cuisines are not created in a vacuum suddenly in an ultra-specific time/place historically. People do this with music too, this style belongs to x or is specifically for y. Am I supposed to call out modern musicians for using the same chord progressions that Beethoven used hundreds of years before them? To say that an American pop artist today should not be able to speak this language because they lack the Germanic heritage or whatever? Or to deprive myself of playing Debussy because I'm not French? Or French enough? I find this all insane... Eat what you like, drink what you like, listen to what you like, fill your being and all it's senses with the things that speak to you regardless of where they come from! This is what unites us as humans, a person from Japan and an American enjoying the same hamburger are connected, they understand each other, they are in that moment in some kind of union with their taste buds as a catalyst. We are one people on this Earth and yet we keep finding these over-thought ways to distance ourselves from one another. Sorry for the rant, back to my baklava.
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Welcome Louis!
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12 minutes ago, heidih said:
Sorry. Tough times - And the big chicken can be very stringy and tough
I have experienced exactly this with most older 4lb+ birds, rarely tender and succulent, though flavor is decent. An easy way to use a chicken like this is Vivian Howard's Scarlett's Chicken and Rice, letting the hen stew for a while. It is hard to screw up, and comes out really flavorful though not exactly a summer dish in my opinion.
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OMG you ladies and your tots, I feel better knowing there are other adults out there like this. You can set a plate of the finest food in front of me, but if there are tater tots within say a 1/4 mile radius I'm going to start wondering where they and the ketchup are. @blue_dolphin you are obviously a tot artist of the highest caliber
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This feels like one of those things that I convince myself to buy in an exhausted haze at 1:00am because Merry Christmas to me or my birthday is in January or my wife probably wouldn't care. Probably.
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45 minutes ago, Margaret Pilgrim said:
It was on the 6am CBS local TV news. It said that the recommendation was to 'avoid all green leafy vegetables" from the Salinas valley. It did not specifically include cruciferous veg.
Ah OK, in my head that sounds more like lettuces, spinach, greens, etc but can see where broccoli before harvest can be considered leafy.
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17 minutes ago, Margaret Pilgrim said:
Yesterday morning's "be extra safe" warning was to avoid all green leafy veg from Salinas valley. I agonized over broccoli and decided against it. D-i-l suggested cauliflower; son said same family.
Can you share where you read this warning? Because it seems insane to throw out cruciferous veg like broccoli and cauliflower when the CDC specfied Romaine lettuce.
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38 minutes ago, Franci said:
What I consider minimum effort and max satisfaction. I take a lot of care in making my salad mixes though 😁
There are words and stuff here but all I am able to see is that lovely cheese next to whatever that green stuff is
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13 hours ago, jonuk vietal said:
Thank you
The name is Polish, but Im not from Poland, Im from Latvia.
As a mostly-Greek guy with a half Turkish/half Russian last name, welcome! Also love coffee.
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7 hours ago, Galchic said:
Here, in Belgium, we like sweet toasts, like ones with... hagelslag ("shit of mouse" - small pieces of chocolate).
Oh god, this is the best thing I've read in a while. Reminds me of when my dad told me that cotton candy in Greek is "malli tis grias" which means "old lady hair". All I could think was "EW gross who the hell wants to eat old lady hair" but apparently you guys are good with mouse shit in Belgium so I just don't know anymore.
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21 minutes ago, paulraphael said:
What are the advantages?
This is the correct question
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Could it maybe be just a sort of fancy set of serving plates for pastries, bread, charcuterie, or other dry stuff? I can't imagine anything else but service ware with those felt bottoms.
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52 minutes ago, heidih said:
and now burnt salt is a thing (see Serious Eats)
April Fools!
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We have a corner cabinet in our current setup that I also hate. It has a lazy susan which is fine for things that fit in the height/width constraints of the platters, but inevitably some stuff needs to be taken apart to fit ie my food processor, blender, etc. Have you looked at anything like this?
If I had to live with it I would probably do something like this, but in all honesty it will probably get ripped out when I get the kitchen remodeled.
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I know this is totally unrelated, but I feel exactly the same way about buying tickets for things online, movies, concerts, etc. It just always feels like "Oh here's a buzzword we can charge you a few dollars for so why not?". I don't really visit Pizza Hut very much, and I'm in Nor Cal, but just reading this is enough to put me off them for good.
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1 hour ago, Anna N said:
I probably should just get a life.
I sometimes feel this way too, but then I go and eat a pie I made or something and it goes away.
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15 minutes ago, chromedome said:
I believe it's a jacked-up coffee beverage.
Not that I'm partial to caramel-flavored coffee either, but it's a bit more broadly acceptable perhaps.
Ah OK that makes more sense, in my head it was salted caramel Red Bull.
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Yiasou Athena! You will love this place, so much to learn and play with, courtesy of the wonderful minds who hang out here.
Edit: to be clear, I am not one of those people hahaha... ☹️
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On 3/22/2019 at 5:51 PM, chromedome said:
Potential pieces of glass in Monster brand Salted Caramel energy drink.
Man I don't know what bothers me more, the glass or the fact that a salted caramel "energy drink" exists at all.
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Half an Onion and Other Absurdities
in Food Traditions & Culture
Posted
If the amount of onion is critical, I always equate a medium onion to be around 8oz, so half of your average onion is going to be 4oz give or take. But if it is just say for a salad or something, I chop and add until I get to the amount I feel is correct, but in these kinds of situations a little more or less rarely matters to me.