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eugenep

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  1. I watched some of one of the episodes. It seemed more concerned about the immigrant experience in the US and background political-human stuff alongside food. Here's the link: https://stories.zagat.com/posts/padma-lakshmi-on-her-new-political-food-show-taste-the-nation#:~:text=Padma Lakshmi On Her New Political Food Show%2C,Taste the Nation%2C is now streaming on Hulu. I would have liked more beautiful artsy focus on food - like Chef's Table - but this is a different show to be fair. I remember watching Padma on TopChef once and the chef competitors didn't churn out massive amounts of food for immigrants as guest cooks at this restaurant that offered free food. The immigrants were annoyed (at waiting for a super long time with no food and many left). But when food did come out, Padma did remark how surprised that these people [animals] were so grabby and how the behavior of these people is so shocking. And her voice always seemed mannered and not genuine. So I didn't believe in her sincerity about any "sympathy?" for the immigrant experience in her talks during her show with her mannered tone of voice. I think she was chosen because she was a "woman of color" etc. not based on her past work, personhood, or character etc.
  2. congrats on finishing that 4-5 volume set Modernist cuisine man. I hope you do interesting things with food and share
  3. New Movie documentary about the Bocuse D'Or competition. It was refreshing to watch a new food film but I thought it was kinda boring - though the video quality was very good. The food scenes were interesting but there wasn't enough of it and the movie doc focused more on the logistics of getting to the competition through the headaches of international travel - e.g., issues with customs, bad food, cold showers etc.
  4. welcome - I hope to learn more about Russian food. There aren't enough books about Russian food in the US media - not sure if its from legacy of Cold War era politics where Russia it seen as our geopolitical enemy so nothing about their art, food, culture is seen in the US
  5. I read the headline for this post and got excited at the thought of fermented jam. Like - WOW - it must taste super good with deep complex flavor after fermentation/mold. I wonder if that's what gives it that extra punch and keeps customers coming back for more. Nice article though - interesting to see scandal in the food world (like the equivalent of insider-trading but for restauranteurs) I found the infamous image online:
  6. nice vid. great technique. I usually do ribs at 3.5 hours on a Weber water smoker but I did try 4.5 hours and the ribs came out dry and tough - sticking to 3.5 hours. I should try your new technique
  7. I luuuv biryani chicken that I get from those food carts in NYC. The favorite flavors I like are from the white yogurt sauce and this pickle that is a round sphere ball. I asked about it and the Indian cook told me it's actually Chinese in origin - maybe a pickled plum.
  8. I saw on an episode of Big Dreams Small Gardens with Monty Don: this one man wanted a bbq in his garden. He did purchase one and had it built. It was beautifully integrated into the design of the entire garden. It looked more like an oven and grill. I attached something that kinda looks like it I found in google. If I was super bored had "extra money" and threw a lot of parties in my house, I'd probably get one for entertainment. I think the zio-circo mini that tiled looks nice but I wonder if its only for single use as a pizza oven or something.
  9. I know a lot of people on this forum buy from Sweet Marias - green coffee beans I did try that seller but I found their beans to be smaller (therefore likely less ripe when picked), less chaff when roasted, and looking more processed. There this yucky acidity or unpleasant taste also. My beans from that seller are from Africa and Indonesia - e.g., Kenya etc - and its supposed to be the higher priced beans on that website. My favorite is from Invalsa still and will be going back to buying from them. Their beans are larger (more ripe when picked), more chaff when roasted, less processed. The taste is really good with great flavor and no detectable unpleasantness.
  10. eugenep

    SteakAger

    saw the price tag for a small box - $749 or so and affordable for the common man I am very interested to see if it works: i.e., is it better tasting steak comparable or better than WF? Updates on whether or not it works would be mucho appreciated.
  11. thanks for that info Scott. You have more knowledge and experience about this area. I do want to try a higher quality flour but I got to taste it to believe it. It's been too long since I had high quality restaurant pizza. The last time I had take out pizza was at a work party ordered from an NYC outfit nearby (I'm guessing cheap stuff). The bread lacked this richness of taste that comes from fermentation and time. The tomato sauce tasted too concentrated and similar to artificial flavor - made with added dried basil, garlic, and artificial flavorings maybe? I just make pizza at home now and hesitate to buy it. It tastes different and better (based on my personal bad pizza take out experience). I don't think take out pizzas use real tomatoes and its some kind of concentrate sauce and the bread is not fermented and lacks flavor. I think I'd have to do a lot of research to find the right place to buy proper restaurant pizza. Restaurant profit margins could be very low and its easy to go out of business in that industry. It's like the motive to use cheapest ingredients to give customers the lowest price is there (just for the restaurant to survive). Many consumers might not even really know the taste of high quality pizza and might be unwilling to pay for quality. I read that Americans consumers are more like Germans (practical) and less like the French. But thanks for the RD tip. I might go there for the next BBQ party - covid-19 fear permitting etc.
  12. you mean like Caputo 00 flour (special for pizza)? Hmmm..I see it at Whole Foods for 2x the price of normal flour. I haven't tried it yet. But I'm using a normal home oven and the recipe I'm using is designed for non-professional ovens. It's that book by Ken Forkish actually - with the use of all purpose flour and a small home oven. I live in NJ and there is a Restaurant Depot near me. But I think you need a special card - like Costco? I did go there once with brother-in-law to pick stuff for a family bbq.
  13. I'm sure the pricing is much better to buy in bulk but - as a non-professional home cook - the turnover of that much flour would take like 5 years or something in addition to the risk of rot from summer heat and humidity. But makes sense for professionals. I might just switch to Gold Medal or something to see if the texture is better.
  14. I used the King Arthur AP to make pizza and galette recently. The dough felt like cream cheese smear or something. It was like there was no structure/gluten/protein holding it together to make it stretchy and tough. It was weird. My pizza turned out good or decent enough when baked but my galette felt like crumbles you put onto of a peach crumble. I'm not sure if its the seasonal change to summer (humidity and temp) or if something has changed in their AP flour. I did goggle it and found out the company was in a rush to get more flour to the market since their demand exploded by 3000% or something.
  15. thanks for the info. the content was so neatly and clearly put together. It's too bad Flavor and Fortune ended in 2019. I think I would have been interested as a subscriber. I'm hoping many of the recipes in that book would reproduced by current and future books. With a population of 1.3B+ people in the country and a food culture, I'm sure it won't be lost in history (since it goes back to 5,000 years or so etc.)
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