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Everything posted by eugenep

  1. I wonder of David L's cocktails are good tasting and not too complicated (or if it is, is it worth the effort)? Ummm...I'm afraid to go to the grocery stores that much so I buy a lot and eat a lot of leftovers so - ironically - not that much cooking even though Im' home 24 hrs a day owing to remote work at home. I take online classes on Coursera in maths and computer science stuff. I get a certificate of completion for each class and do dream of continuing in a masters degree online part-time one day in maths and computer science. I guess we'll see 🙂
  2. nice to see an imperia. i have an atlas. I just do egg pasta - all purpose flour (king arthur) + eggs Ummmm...I did use it a lot in the beginning but haven't lately - even with Covid-19 permitting work to be remote from home hey. what will you make it for first? Maybe tagliatelle with Bolognese? Or a creamy alfredo?
  3. eugenep

    Lunch 2020

    the knife work on the citrus and tomato looks very good and matches the scallops - real pro
  4. The articles says that revenue was $1.2 million but the taxable amount is only $22,000. So they just paid taxes on $22,000. I think that's pretty good. If you wanted to turn income into an expense, you pay yourself (owner/CEO) $500k or something for the year. lol. ***I'm not saying this happened and I don't think this happened but it is a point about accounting
  5. I agree with what @KennethT said about par-boiling before the saute. I never worked in a Chinese kitchen but books by Chinese professional chefs regularly use this method. The same sources also say that Chinese chef's don't sear the meat to burn off meat scum so that's why the par-boiling is necessary in many cases - like a stock or braise. I was never sure myself the need to par-boil choy-sum or other delicate vegetables (but the method applies here also) but when I do so, I notice the veg has more gloss, moisture, and suppleness than direct heat sear (with a tablespoon of water or too to make it cook through if necessary) @jemartin - the recipe you have sort of reminds me of maipo tofu (which you might want to try but I'm guessing you already know - one of the super popular dishes of Sichuan)
  6. if you tell me any culture or group luvvvs KFC, then I can't contradict you and I wholly believe in your comments. I am a big KFC believer myself. I luuuuuuv KFC and use to have it like 2x a week in college (balanced with veg and a plain carb), and ran like 3 miles a day almost every day. I was super fit with my KFC diet. KFC-FO-LIFE!!! lol
  7. Welcome Zirael, I read that people that enjoy and have fun working out and cooking usually do really well and commit to both for long-term because of their personal enjoyment. I, personally, had a healthier diet when I focused more on Chinese cuisine, owing to their heavy use of vegetables and tofu that they almost always integrate into their meat dishes. The meat becomes the garnish to give the veg flavor. I think it's like 60-70% veg and 20-30% meat in each dish based on recipes by Fuchsia Dunlop. And, unlike American-French and American-Italian dishes, they don't use olive oil, butter, parmesan, cream, or other high-fat milk products but fermented sauces to give flavor. Good luck and I hope your healthy meals do come out nice tasting as well.
  8. eugenep

    Dunkin' Donuts

    I wonder if it will retain its crisp. The bacon strips in my burgers usually look kinda soggy and no longer crisp (I'm guessing it's bc of being sandwiched between the moist meat, buns and sauces). And the bacon has to be fried to order and Dunkin can't just pre-fry them. You gotta try some (with photos) and let us know the quality of the bacon (field research) if possible please.
  9. R.I.P. man. I'm glad to hear some of its NYC stores might remain open.
  10. I think the compilation set-up works for internet platforms (just bc it could be more interactive than a narrative-book-blog style) - almost like a google search The eggplant cannoli did catch my eye, and I wonder if it could be refined for dinner party kinda setting
  11. I always wanted a Wolfe range (owing to the look - not necessarily that I need the fire). Maybe one day when my stove goes kaput and I need a new one.
  12. wow. thanks for the post. I read the recipe but it was super complicated and without picture in her book, it's like I'm not sure what the author was talking about. I googled images of her Madeline Omelette and your post showed up. That's super cool. Maybe I'll try it this weekend but a lot of technique involved it seems.
  13. @Rickbern - I am curious about the cost for catering to the 20 people - i.e., do you require the attendees to contribute for the ingredients etc.? And there is the cost of alcohol as well (which can equal or be greater than the food itself) - is it like a BYOB or do you get to select wines with pooled funds?
  14. the machine looks kinda cool but i wonder if it's easy to clean. it looks small enough to put into your office here's a pic i saw on the web i'm currently looking for coffee roaster that could hold more beans and doesn't look as ugly as the SR-series. any ideas? saw one on kickstarter that i wanted but its in development for years. The ugly looking SR series that I have is pictured below
  15. I'm reading NY Times wine critic Eric Asimov's books now. I had this incredible delicious red over the weekend that sparked my interest in wine again. wow.
  16. I wonder if the British version has like a dehydrated version of fish and chips or beef wellington flavor A Frenchmen might say the British version is a version of ramen that tastes bad - lol
  17. I use a staub dutch oven each time. I mean, I googled the issue and it seems like others have this problem and asked this question too but apparently with no clear answer
  18. that's so weird there aren't domestic UK producers of such a magnificent thing didn't the UK internationalize tea, bone china, madras, and other foreign objects
  19. hmmmm...I wonder it it's also the method they use to dry the noodles I think Maruchan (and probably all the others) dry it by deep frying in fat (faster than air drying method) so that's where the fat content comes from??? (based on some youtube video I saw) But I think they all taste great and the world is better with them I hear about guys making $1 a day or less. I think this 25 cent pack of noodles helps them get through the day at least
  20. I do remember how David Lebovitz wanted to retire as he got older; he said couldn't stand all day in the kitchen- too tiring. So he reinvented himself as a book author and it worked out well for him. I love taking classes on Coursera. Classes are taught by real college professors and you will get a certificate on completion to help you get a job ideally. Courses can be free if you apply for financial aid. See https://www.coursera.org/ I always felt sad that I never finished Calculus III and wanted to learn about computer languages etc I get my certificates for fun as a hobby on the weekends - always learning exploring and developing (hopefully)
  21. thanks for your suggestions. Hmmm I am using filtered water with Brita and from the frig (there is a filter for water in there too) I did think that maybe the bitter is the flavor profile of the bean but I don't taste the bitterness in canned beans and beans at restaurants - e.g., Chipotle etc. So I wonder if the bitterness comes when the bean is under done or some other cause? For black beans, when I boiled for an additional 15 - 20 min the bitterness was gone. For the navy beans I did recently, I used the water (bean broth) to turn the navy beans into a soup in a blender so there was no avoiding the bitter taste (maybe it left the beans but still in water?) I did have an issue cooking with Mexican dried chilis that kept coming out bitter in my mole in the past. I thought it was just the flavor profile and it was unavoidable. But I found out what I was doing wrong was not throwing away the water that the dried chilis were soaked in. The hot water soak rehydrates the chili but also takes out the bitterness and the water must be thrown out. Hmmm...maybe the water? I'll taste that and the beans separately to see next time.
  22. I'm using Goya brand beans. I think the forum link I pasted said maybe the beans are old? another suggested it wasn't at a roiling boil when cooked and that's the cause. but it seems like guesses so far
  23. I don't soak the beans overnight and just boil it for about 1 hour until texture is right. But they always have a slight bitter taste either in the broth or the beans such as black beans and navy beans etc. For black beans, if I cook them longer, the bitter taste goes away Recently for navy beans, the bitter is till in the cooking liquid Not sure if others had this happened or if they know the cause I googled it and others seem to have the same problem but not clear why? https://www.gardenweb.com/discussions/2358701/my-pinto-beans-are-always-bitter
  24. Have to work today so will be at dinner party event in the evening but will be making after -dinner dessert. Apples and pears poached in a little bit of sugar and water Once the sugar water reduces and poaches the fruit, it turns to caramel Splash of eau-de-vie and cream (to reduce heat and stop the caramel from burning) I know it's easy to err by burning the caramel but I wonder, since the fruit is sitting on top of the caramel, and there is always liquid water in the fruit, shouldn't this protect the caramel from reaching too high of a temperature and burning? Will find out tonight.
  25. Does anyone know how to access Charlie Trotter's Kitchen Sessions videos? I tried google, library, and found out PBS used to air it but it's impossible to get a hold of to watch. I saw some segments on Vimeo and Youtube but can't locate the series besides clips. Any help would be appreciated. Thank you.
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