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eugenep

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Everything posted by eugenep

  1. my favorite would have to be sous vide pork belly i used the cooks illustrated recipe from their SV book yesterday night - 8 hours at 170 super yummy. i hadn't tasted new flavors like this for many months or longer
  2. yeah. i thought about that too. who is to say that typica is better that cattura and best is subjective like art and taste judgments but it looks like it was categorized in a hierarchy of taste and quality by this website https://varieties.worldcoffeeresearch.org/varieties (first upper left tab will filter by quality) it does make sense to have a best or better than hierarchy for the following analogy: in wine, if wine grapes are grown very densely per plot of land to yield the most grapes, then the yield will go up but wine quality will go down i'm guessing it becomes more watered down in taste and - supposedly - the best burgundies, romanee conti etc., do not plant that much to keep quality up Now - to the point. Caturra was a hybrid of typica but caturra is different in that the yield is much more per planting. So you end up planting more and getting higher yields if the yield is higher per plot of land, and if it's like wine grapes, the quality could go down so a best or better than hierarchy could exist in coffee beans as well if it's similar to wine grapes
  3. thanks for sharing the article interesting to hear things from the service staff's perspective I think twice now about being rude to service employees - e.g., walmart, amazon, etsy, etc. The author's mom might have a point. I had two friends that worked in construction after highschool and didn't go to college for about 1 year or 2. I'm sure the pay was like $50k a year or something which was like a fortune to a 18 yr old. They went to college after doing that hard work everyday. One became a PhD in theoretical physics and another does something similar. It's like both didn't mind going to college for ten years and not working and studying for 10 hour days in a library. They never said so but I did wonder if maybe the construction job they got gave them an idea of how hard work and life can be and it's better to be reading in a library all day than to lift heavy beams.
  4. I was always confused about the description and just knew the difference between arabica and robusta but not much else in selecting green beans. But found out, from experience and more youtubing and reading: (1) the different varieties of arabica matter and some taste better than others: e.g., typica is better than caturra (2) bigger beans within the same variety means the bean was ripe when picked so pick the bigger beans for better flavor. The ratings AAA, AA or AB means the size of the beans with the AAA meaning biggest ripest and better from the above two I confirmed from experience another that I haven't really tested/noticed is (3) method of washing or fermenting beans matters to taste in African beans (4) beans from different regions have a different taste profile I still don't know if 3 and 4 is true or not. I've been buying from only Invalsa (specializes in Bolivian beans) but maybe I should try Sweet Marias to test for 3 and 4? Please let me know if you disagree, have other resources, or different standards to add or if some of the above or myths etc
  5. I agree - I do wonder how veal brains might taste if it's cooked just like sweetbreads since the texture could be the same. I got to get brave enough to try next time I see them at shoprite (the ubiquitous grocery store in NJ)
  6. please let us know if there was any alcohol burn when you tried it? I'm guessing..it was a red maybe and what varietal (I'm so curious). In the US, they go by varietal but in France they go by region. I'm curious if China is adopting the US system, French system or their own system of categorizing wines for the consumer? Sometimes when I get a good bottle of red and there is alcohol burn, I wonder if decanting and giving it air for a few hours might mellow our the harsh flavors of alcohol burn?
  7. eugenep

    Dinner 2019

    @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.?)
  8. 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
  9. Oh. I guess humans were already mentioned. Lol.
  10. 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.
  11. the article didn't say? But yeah - I totally agree with you.
  12. 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.
  13. eugenep

    Breakfast 2019

    looks nice. Was the gravy made with flour, butter, chicken stock, wine, mushrooms? or a different combination? thank you
  14. [too incendiary / emotional etc. so I deleted it]
  15. 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)
  16. 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
  17. 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?
  18. @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
  19. 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)
  20. I wonder how this looks like - picture wise
  21. 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.
  22. the gathering in St Louis looks really cool - kinda like modern, E-bulli style entrees
  23. 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
  24. 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
  25. eugenep

    Mandolines

    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
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