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jsolomon

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Everything posted by jsolomon

  1. It's very generous to call a lobster's central ganglion a brain. Arthropods nervous systems, as a general rule, are much more democratic than vertebrates so destroying the central ganglion renders them immobile, not dead, if I recall correctly. It is fair to say that a plunge into a sufficient amount of boiling water destroys their nervous tissue really quickly, which does kill them. But, remember, Mother Nature ain't nice. We generally kill our food because it is much easier to chew when it's not trying to defend itself. We have really anthropomorphosed our food supply into an amazingly heady construct of compassion, etc. When are we going to have stunners for clams? I see a new market.
  2. jsolomon

    Spring Ants

    There are one too many w's in the url. Try this one.
  3. jsolomon

    Cooking with Rabbit

    You are most certainly welcome. By-the-by, if you ever happen to be in Omaha, Nebraska, look up the Bohemian Cafe. They serve some really quite wonderful hasenpfeffer with some of the most lovely , light dumplings you can imagine.
  4. jsolomon

    Cooking with Rabbit

    Heh, growing up on a farm and being in 4-H, I had much the opposite rearing. We did eat many of our pets.
  5. jsolomon

    Wine Bugs: What bugs you most?

    Servers who describe a wine I ask about as "yummy" or "popular". The last time I tasted popular, I was dating a gymnast and accidentally got her hair in my mouth. The flavor of her hair spray is forever burned in my brain as the flavor of "popular". Blecch. People and places that treat wines like a social, political, economic, or classist statement. But my biggest problem? The double standard America has with drinking and drinks. It's like we're just asking for problems.
  6. jsolomon

    Cooking with Rabbit

    Hasenpfeffer!!!!!!!!!!!!!! Gads, that brings memories of Yosemite Sam!
  7. jsolomon

    Need a dessert for hiking

    Twinkies and beer. Special brownies. Cornbread and honeybutter. Berries, sugar, and cream. Rhubarb upside-down cake (or muffins).
  8. jsolomon

    Spring Ants

    Fill a sink with hot water. Add dishsoap. Mix to froth. Wet a dishcloth in the hot soapy water. Wipe down all counter surfaces, rinsing the dishcloth often. Drain water. Repeat. The soap will remove a significant amount of the trail marker chemicals the ants will leave behind, and soap does not taste good to ants, so they try not to walk where there is soap residue. Also, soaps munge up their spiracles where they breathe, so wet soapy water suffocates them.
  9. jsolomon

    Cooking with Rabbit

    Lessee... rabbits Slower than me. Check. Smaller than me. Check. Dumber than me. Check. Pass the salt. I would suggest a braise in red wine (burgundy or similar) with carrots, onions, garlic, and some herbes de Provence. Don't worry, Thumper. It'll only be uncomfortable for a bit. And, the wine will get you all twitterpated.
  10. jsolomon

    Blackberries

    A small batch of blackberry jam. Delish.
  11. I suffer from nixtamalaise. I simpy can't get excited about hominy.
  12. God bless cash transactions. Err, I mean, yeah! Let the ice cream man go!
  13. My memories of them are chasing them down by running pell-mell a block or two. I earned that ice cream, dammit! And I'll defend to the death any child's opportunity to blithely run around and through traffic to get theirs, too. But, when will people learn? Exercise is more of the answer than cutting calories.
  14. jsolomon

    Chicken salad

    I usually make mine with duck, but whatever I have at hand can be delightful. Chicken, torn or roughly cubed. Skin, dark meat, little bits that tried to stick to the bones, it all goes in. Chopped onion, grated carrot, some shredded cheddar if I have it. Dash of worcestershire, drizzle of olive oil, dollop of mustard, and enough mayo to make it creamy, but only after I've ground several grinds of cracked black pepper over it. If I'm really feeling magnanimous, I'll also add some sriracha or tabasco, too.
  15. jsolomon

    Does my oven suck, or do I?

    Also, if you're going the oven thermometer route, don't go cheap and get one of those piece-of-shit bimetal types. They rarely come anywhere close to calibrated, and never keep any calibration they had. Get a liquid in glass or thermocouple model.
  16. jsolomon

    Why can't I make hash browns?

    What're those? Seriously. I've never seen a leftover baked potato.
  17. jsolomon

    Spuds a'Plenty

    Make deviled taters! Roast halved potatoes. Cool, remove part of the center, similar to removing the yolk from a halved egg. Use the removed potatoes to make a zingy potato salad that you will then load back into the potato skins.
  18. jsolomon

    Why can't I make hash browns?

    I have generally had the best luck with par-cooked potatoes of one form or another. Lately, I have taken to using my vegetable steamer to steam 3 or 4 potatoes at a time and then grating them with the largest holed grater I own... after they have cooled! Also, a hot pan is very important. You want the outside starch to go through its gelatinous phase and then crisp as quickly as possible to keep from sticking.
  19. jsolomon

    Good basic book on charcoal grilling?

    Hmm... there have been a lot of questions about this lately. Is there an eGCI course on grilling in the works? There is a Virtual Weber site on the web, just type "virtual weber" in your favorite search engine, and that site should come up. That should be a reasonable first help.
  20. And being closely related to roaches? I can see it now, scene International Criminal Court, The Hague, Netherlands. PETA Practitioner: Your honor, this innocent lobster is guilty of nothing, and look at how it is killed. This is certainly a war crime. Anthony Bourdain: Pass the salt. Alton Brown: That electric chair is a unitasker. Death to the electric chair! Thomas Edison: I certainly hope that chair uses alternating current. It is much more deadly than direct current. Sandra Lee: I think this can be used on Krab! Rachel Ray: I wish this thing came in a perkier color, like red. You know, how lobsters' shells look when they're cooked? *giggle* Me: Give me the boiling water. I'm tired of this nonsense. Edit: stoopid pre-caffeinated spelling
  21. jsolomon

    Wine Blogging Comes of Age

    Actually, that is sort of the antithesis of Jim. His main point, always, is that points don't matter, that there are many great wines that are affordable, and that beauty is all in the eye of the beholder and a meal with friends and good wine. I actually find Jim's writing to be the opposite of most wine writing. But, to each their own. Certainly I will agree with you whole heartedly on one thing--Jim's knowledge and experience are formidable. ← I think you read my comment wrong. I was using FloridaJim's wine writing as an example of reasonable wine writing/blogging. It just is a painful academic exercise for me to read about wine. Jim's writing style is perfectly acceptable. I just can't get into the subject matter.
  22. jsolomon

    Wine Blogging Comes of Age

    Bloglines, Rojo, and others don't increase my reading speed. Nor do they increase my thinking speed, tolerance for abstruse prose, or limitations of liking run-on sentences and poor spelling. Also, I tend to find myself more likely to believe the wine taste of someone that I have experienced wine with. That just doesn't happen much because the wine bloggers' and wine writers' reviewed wines don't often make it here into the central hinterlands ("flyover" states for the painfully hip).
  23. jsolomon

    Wine Blogging Comes of Age

    Epee, courtesy of Wikipedia I generally prefer the sabre. Here's my problem with most wine writing and blogging: there is a painfully high educational, chronological, and capital investment to keep up with either the blogs, or the actual consumption in the blogs. Take me, I like wine. I can marginally describe a particular wine. But, if I come across a reasonable wine description (take FloridaJim's on eG for example) I zone out. I can't finish it because it is mentally exhausting to actually recreate his tasting experience, or I don't have the knowledge to recreate his tasting experience, or the wine is totally out of my budget. I have rarely found much wine literature for me. Good wine salespeople can work with me well, and I well with them. But Wine Spectator, or wine blogs are completely inscrutible.
  24. jsolomon

    Wine Yeasts

    Hear, hear! As someone who works with true genetically engineered yeast, I am utterly convinced that there really isn't enough profit to be made at this point by using a genetically modified yeast to change your grape guts into wine. A typical yeast engineering contract we do is for a well-studied protein and runs well into the millions of dollars. All of these products are for medical purposes. I don't think you can legally get a basically unrefined product (it pains me to call wine unrefined, but I'm speaking in a chemical sense) created from genetically modified organisms into the US food supply. I have been wrong before, but I do not believe I am far from the truth here. Besides, making wine is close enough to magic for me, I don't want to start paying attention to the "man behind the curtain". However, a pure strain would be nice.
  25. jsolomon

    How to make a sandwich

    I tried that recipe and walked around all day with a Miracle Whip moustache. Honestly, I don't think the people I work with even notice me.
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