eugenep

@Kim Shook - the thickness of that sauce looks great and super yummy. But I am surprised that it was bitter. I wonder where that bitter taste could have come from? I mean...the the butter or another ingredient burn or was there something bitter in the ingredients (e.g., eggplant etc.?)

I always see Chinese Cosco containers on the back of trucks here in the East Coast. I always get it confused with Costco. I wonder if Shanghai natives ever has the same thought/confusion

Oh. I guess humans were already mentioned. Lol.

hey. i'm surprised no one said "human." It's a dark thought but, as everyone knows, this did happen during war and famine in many cultures. There was an article in Vanity Fair where a former war refugee was starving and he found a place where the shop owner had a lot of "sticks of meat." He tried it and he immediately recognized the taste and reported it to the police. The police was surprised that the refugee knew right away and found out that the refugee took part in the civl war in the country not too long ago and that he told the police he could recognize the meat as human bc it had a taste (like humans have some kind of unique taste in the way other animals do: pork, chicken, beef etc). Ummm...if I had to guess..we are a species of monkey so...the taste he sensed out might be monkey meat??? I would like to try veal brains. Author James Peterson said it's cooked just like sweat bread and tastes the same but costs less and that it's just cultural prejudice that makes many people not want to buy or try it. But it has to be super fresh though. Never tried but maybe one day.

the article didn't say? But yeah - I totally agree with you.

I did read in an article in the Economist where women of different age groups diverged on #MeToo. The article said that women in older age groups weren't as supportive of #MeToo as younger age groups because they saw men like Mr. Mario Batali as their husbands and sons and they were afraid that the men in their only family might be fall in a similar way. It seemed that the older generation had empathy for the males because they saw them as their own sons or could see them in that way. Interesting how age demographics leads to different views according to the article.

looks nice. Was the gravy made with flour, butter, chicken stock, wine, mushrooms? or a different combination? thank you

[too incendiary / emotional etc. so I deleted it]

guessing the murderer might have mental health issues - like anger control - and a history of criminality and violence (since he was already carrying a gun with him for his meal) I guess the waiter was just one victim and maybe others too until the police catches him I did read about a Frenchmen throwing chairs inside a McDonald's once bc it was bringing down the French culture (which is weird bc McDonald's sales in France are stellar and the French luuuuvs McDonalds)

Mr. Batali looks much thinner and older now in his recent court appearance - like he lost a lot of weight and his skin is starting to sag and show wrinkles. It's like he's aged 20 years in the past 2 years or so. https://video.foxnews.com/v/6040838243001/#sp=show-clips

my unit has been making this zapping/whirring sound lately when I use a small fry pan - 8 inches - when it's on intensity FAST and the pool of cooking oil on the pan vibrates a little almost like the energy is conducted through the pan and into the oil not sure if anyone has this happen - like this zap zap noise - almost piercing? or what's going on?

@blue_dolphin that looks good. thanks for the photo It looks too laborious for me but I did wonder if it's worth the work

I used the one in the JB Award wining Phoenix Claw and Jade Trees. It's similar to woks of life recipe only they use black cardamom, ginger, scallion, no garlic the Sichuan peppercorns give it a floral, fragrant flavor in addition to the numbing you can find both Sichuan peppercorns and black cardamom in the Chinatown in NYC (not sure about your location)

I wonder how this looks like - picture wise

I just finished a 6 pack of the pilsner I heard about J's Abbey on Beer Advocate I like the detailed info about the plato number / beer gravity, bottling date, and so on on the can it's like the brewer cares about his product and is honest to the consumer about it I'll be buying again to try his other stuff like House Lager etc.

the gathering in St Louis looks really cool - kinda like modern, E-bulli style entrees

hmmm...I wonder if you could still get it but it'll take longer I wonder who doesn't have it already and what alternative they must be using? Maybe robocoup for me one day if mine ever breaks

the much used Cuisineart food processor for $145 is lowered to $90 https://www.amazon.com/Cuisinart-DFP-14BCNY-Processor-Brushed-Stainless/dp/B01AXM4WV2/ref=br_msw_pdt-1?_encoding=UTF8&smid=ATVPDKIKX0DER&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=&pf_rd_r=MZCCRSQ49QFSN9QYHNF5&pf_rd_t=36701&pf_rd_p=4b017680-e0e7-4a18-a30f-d861b919a497&pf_rd_i=desktop

I sliced my finger the first time I used it. I got the Swimar Borne V slicer bc Cooks Illustrated recommended it. I don't like using it bc the veggie / potato gets jammed in the slicer so I have to use a super amount of force and then it pushes through but explodes all over the floor and it's super scary and unsafe besides being clunky and not convenient maybe I'll try the Japanese one instead of this https://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/ref=sr_1_3?keywords=v+slicer&qid=1562965403&s=gateway&sr=8-3

There's always the dutch oven in 4qt and 7qt sizes but the Breville Control Freak would be pretty cool - though pricey I thought the Control Freak was unnecessary for the 1st month I had it but it makes things so much easier for poaching chicken breasts, poaching fish, making caramel, sweating garlic without burning etc. that I think I would buy it again

thanks for the tips. I think I'm going to try some of your recommendations out and altering the type of grains - maybe starting with rye since it's so talked about in books. @TdeV - I do eat other grains besides rice like Bulgar and couscous but in order to get flavor out of it I have to fry an aromatic in oil (e.g., onion, celery, etc.) and toast the grain before adding stock (as the water). I wonder if that's the usual method. I tried wild rice but mine was bland. @kayb - I'll try those dinner rolls. I've been looking at a lot of recipes here and none of them has a long fermentation period - 24 hr in fridge etc. The only dinner roll I found that does is from Rose Levy Berenbaum's Bread Bible. She creates an overnight sponge to give it flavor and adds dry white milk powder too. I wonder if her longer fermentation period gives more flavor than other rolls?

hello, my everyday meals are mostly: (1) a saute of protein followed by; (2) a side of rice, pasta, potatoes or bread. I just have made only one bread (the round one that's baked in a dutch oven) using a quick no-knead easy method. I'm tired of eating the same bread for dinner and was hoping to make another everyday practical bread for meals. I was thinking baguettes and dinner rolls? Like are these practical everyday meal breads that people are using or doing? I bought a baguette baker from Emile Henry bc it could trap steam

nice - I'll check out the Rype or things made by Trailways if I could get it in the NJ-NYC area. Jack's Abbey came out with an IPL (for lager rather than ale) - never tried it but sounds interesting The highest I paid for an IPA was like $8 a bottle from "Maine Brewery" called "Lunch." The fruit/spice aromas were there but I just thought the price wasn't worth it for an IPA. I'd probably only pay that much for stouts or super dark beligans - quad or triple

the ABV is at 6.6% which seems like a decently strong beer. I hope some of the floral/spice stuff from the hops came out. I read that when an IPA is beyond three months, most of these floral/spice hops aromas will fade and all you get is the bitterness. Hope it was drunk within that 3 month or fresher period

looks good. did you make the hamburger buns from scratch? and is it like a quick bread (without yeast fermentation) or was is fermented with yeas (which gives it most of its flavor I'm guessing???)