eugenep

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.

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.

R.I.P. man. I'm glad to hear some of its NYC stores might remain open.

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

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.

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.

@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?

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

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.

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

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

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

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

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)

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.

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

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

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.

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.

I've read that it's changes in temperature - from hot to cold and then hot again and cold again - that deteriorates whiskeys and similar products. So it seems like constant temperature and away from sunlight for some alcohol. I'm guessing a cool place might have some relevance too (like wine) Time changes beer and wine. The fresher fruit flavors in wine and similar flavors in beer also will fade. But time will also take out harsh bitterness and soften up the flavor. The high sugar drinks (such as above) might be stored differently also. If it's a bunch of artificial sweeteners, the flavor might withstand temperature changes, sunlight, etc. ??? (my guess)

I made a dish out of these using Fuchsia's recipe braised with chicken stock yesterday. Is there more information (web link, book etc.) on the cooking qualities of the plant? - how to use etc.? I believe it's cooked with stock in a braise bc it's quality is like the eggplant / aubergine where it is able to absorb a lot of the water/stock that it is cooked in? Also, there are light green and dark green luffas at the market. Which one is the younger one? I know I need to select the younger but not sure how to choose. Any more info on the property of luffa (from a cooking standpoint would be appreciated) thank you

I got an email from Penzy Spices about a sale on vanilla and when checking on google, McCormicks 16 oz bottles are super low priced. There seems to be an oversupply in the market for this commodity. And there this trend for black vanilla from Papua New Guinea. I'd be interested in stocking up on vanilla beans - something out of my price range. Does anyone know of a good seller (of whole vanilla beans - preferably at the new lower price) or anything about the gourmet black vanilla in the article? "Gourmet black vanilla from Papua New Guinea has taken market share from the traditional retail and food service quality usually supplied by Madagascar and the surrounding Bourbon islands. Papua New Guinea could produce 250 tonnes in 2020, according to the report. Vanilla production is rising in Indonesia, and prices have fallen 50% from recent highs." https://www.foodbusinessnews.net/articles/14980-vanilla-prices-drop-by-a-third-from-recent-highs

Do they teach or show you anything new? I was wondering how it might be different from watch an episode of Jacque Pepin, Mario Batali etc.

they sure have an all-star cast youtube kept advertising it to me but not sure if I'll learn anything super-new to add to my existing skill set hoping to hear from others that took it to see if it's worth it

I eat my country ham raw and try to slice it thinly. It's supposed to be safe to eat this way (based on internet research) But - one thing that bothers me - is that when I put sliced country ham in the fridge over a month or so, there's this bitter taste. More googling said it's the sulfites or something similar in it that turns bitter when in the fridge (so don't refrigerate your country ham it said) I though cooking it would make it super salty and dry. This happens when I wrap chicken in prosciutto and pan-fry it.