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What Are Your Irrefutable Food Rules? [moved from Not About Food]

bug me too, it's poor manners to rain on someone's parade :P

Sep 27, 2011
FullPalate in General Topics

Deal Breaking Restaurant Mistakes?

Bad Food: Old or otherwise, if it doesn't taste good, smell appetizing, and have a good texture I won't be back.

Rude Service: Genuinely busy wait staff juggling multiple tables are doing exactly what they are being paid for. If someone forgets to bring a drink or is inattentive refilling water thats fine - But fix it after I've requested it and don't act above the task.

Sep 26, 2010
FullPalate in Not About Food

Classic BLT Sandwich

This is a TBL, not a BLT! Heresy!

Jun 28, 2010
FullPalate in Recipes

Anyone ever felt jilted by Chowhound?

Insulting someone's taste is SO rude and SO inappropriate, it's one of the things I really hate to see on the boards. I don't know precisely what the creators and maintainers of this forum want at this point, but I think we can respect the current users have different lifestyles, tastes, and incomes. Commenting on the nutritional value, economy, or quality of an item should never collapse into rudeness.

And I enjoyed your algebraic explanation, as well.

Jun 26, 2010
FullPalate in Site Talk

Recipe Etiquette when Sharing

This is such a hilarious problem, but I feel terrible for people struggling with a friend that blames their bad cooking on a close friend's advice. Of course it's instinct, but children should be corrected when they avoid taking responsibility for their mistakes... apparently, they may never grow up.

Jun 26, 2010
FullPalate in Not About Food

Unfortunate foreign food names or brands

The chemical make-up is exactly the same as sweat..?

Right.

Jun 26, 2010
FullPalate in Not About Food

Strange fruit?

Yes, that is the case :p

Its a cactus-fruit and it has a decent yield. It should probably be cheaper but the shipping/ low demand makes it expensive to sell outside of asia.

In response to the thread, I really enjoyed picking apart a pomegranate in the yard when I was a kid. This should be done in clothes you don't fear staining....or as I experienced, in swim trunks on the grass.

Jun 26, 2010
FullPalate in General Topics

Blender/Food processor

Would a hand-blender be inappropriate?

Jun 26, 2010
FullPalate in Cookware

Camping Karma

Camping is a very simple combination of Nature and your Company. Those are the only variables to the experience. If you're not far enough from the sound of cars or you brought bad company, the experience probably won't mean much.

My best advice is to leave the d-bags in the city where they can enjoy themselves. Honestly, it sounds like "going camping" is just like any other night to them :)

Jun 26, 2010
FullPalate in Features

Interesting accidental discovery story: Onion Marmalade

I finally got around to trying the recipe - it was excellent! I've tried adding some sturdy herbs to infuse different flavors and made an orange variation with apricot jam and white wine/ vinegar.

I am a believer. This is goes between the pickled jalapenos and the mustard on my refrigerator door.

Jun 21, 2010
FullPalate in General Topics

Potato Salad with Peas and Mint

This is an excellent potato salad.

Respecting traditional foods is one thing, but conservative food falls into obsolescence. Some of us want to keep trying new things, the rest simply have to cope.

Jun 21, 2010
FullPalate in Recipes

The Basics: How to Make Hummus

aklein's Tempering sounded so good I had to try! I never thought of garnishing a hummus with so much flavor, I'll never forget this tip.

Jun 19, 2010
FullPalate in Features

Do you lie about food?? [Moved from Home Cooking]

A "mother's" rendition of those vegetables tends to be boiled, steamed, maybe sauteed. Have you had the chance to eat these items grilled? braised? deep-fried? made into a bisque or a crepe? Personally, I keep learning things about my likes and dislikes. I suppose you're lucky to have figured out all your tastes at such an early age, and all from the preparations of a single cook.

Jun 09, 2010
FullPalate in Not About Food

The Insiders' Guide to Making Money from Food

I'd like to hear anyone's serious consideration of the subject. Even as irony, I'm not so sure that ehow submission's contents were worth reproduction.

Jun 05, 2010
FullPalate in Features

The Hardest Things to Cook Thread

Rich Indian curries traditionally get their texture from ground nuts used as thickeners. Cashews work quite well, but peanuts are a good choice and I've used all sorts of nuts(brazil, macadamia, chironji). I drop half a dozen nuts into the coffee grinder and add them to my curries to produce a nice texture.

Curry powders can make delicious dishes and the first two sentences of the method below can be substituted by a nice madras curry powder. However, if you make your curries with whole spices, you will have more control over their final color and fill your house with some very nice aromas.

Break a 2-inch cinnamon stick into a few pieces and drop it into 2 tablespoons of heated oil. Add 3 cloves, 4 cardamom pods, a bay leaf broken in half, a piece of mace, and 1tsp cumin seeds. When the seeds sizzle, add 1 whole chopped onion with some salt and saute it until browned. Ginger and garlic should be added to the curry in whatever proportions you like, I add 2 tbl spoons of each ground and cook with the onion. Add a teaspoon of turmeric, tsp powdered cumin and bright red chili powder to taste, then mix in 2tsp finely ground nuts. An optional chopped tomato for richness, and some water to help it reduce.. mine usually takes about 15 minutes stirring occasionally at a higher heat. When the oil separates, add the beef/lamb and cook it through. Stir in 1/4 cup(or more!) of cream or coconut milk, salt to taste and finish with Corriander leaves.

If you want a yellower curry, add minced green chillies(jalapeno/serrano) instead of chilli powder and avoid the tomato. If you want the oil to separate out and finish your curry faster, add pre-cooked tomato sauce - I make a batch of sauce and use it throughout the week in curries and other things.

Jun 04, 2010
FullPalate in Home Cooking

11 Mustards In My Fridge and I'm Still Reaching for the Plochmans

I'm going to grab some Kosciusco to compare it to Plochman's. I most often use Maille dijon for its high pitch heat. I have precious little space in the fridge for condiments so I mix Maille with brown sugar for "Honey dijon" and sometimes add some soaked/cracked red mustard seeds to get the grainy texture.

Jun 04, 2010
FullPalate in General Topics

The Obvious Dysfunction of Functional Foods

So many super foods have already come and gone from popularity, and yet many remain to have their claims debunked. It's an absolutely dishonest marketing tactic. This food trend is confusing consumers and risks leaving them jaded to eating well at all. Thanks for the article, and thanks for the link Dan.

May 22, 2010
FullPalate in Features

The Thai Pantry

kaffir lime leaves freeze well, galangal does but you can also buy it dried. Canned coconut milk is also essential for my thai pantry - I like chaokoh and thai kitchen brands.

May 20, 2010
FullPalate in Features

Dinner Party for Beginners: Shrimp Pasta

I really enjoyed the feature, I would love to see more versions using this template.

May 11, 2010
FullPalate in Features

Fermented Black Garlic Storage

Living in a cooler, milder climate here. I left a bulb on my counter for a couple months and it still tasted just fine.

May 04, 2010
FullPalate in General Topics

Guacamole

Very tasty Gaucamole. I consider the tomato optional, but this is a great recipe for Guacamole... I couldn't imagine enjoying guacamole without green chillies in it.

May 03, 2010
FullPalate in Recipes

Sins in the Kitchen

Defrosting meat by letting it hang around makes me think twice about eating, but not as much as half-cooked edges on lukewarm meat caused by microwave defrosters.

I know this sounds too picky, but I can't handle more than one chef at a time in my kitchen. I'm stuck with two working burners on an electric range, there just isn't any heat in the tiny apartment kitchen to share. But I do take turns!

Apr 19, 2010
FullPalate in Not About Food

Sins in the Kitchen

Robin made a heartwarming post about spending time with loved ones. Expanding on the struggle of her family member and calling her insensitive was indeed combative* and entirely inappropriate. It was probably not necessary for her - or polite for you - to draw any detail of her sister's condition in a topic dedicated to kitchen pet peeves.

Apr 19, 2010
FullPalate in Not About Food

Processed Foods, What I eat & why. Jamie's Food Revolution has me thinking. What , if any do you eat & why?

The point of labeling some food "processed" is that it identifies the presence of edible food-like substances. Things that were not eaten by human beings at all before the 1930s are now showing up on our shelves. These items have not undergone the same scrutiny, the severe trial and error that all foods were given over time in past societies. Frequently these items contain wholly synthetic material that remains undigested in the body, these are clear divisions between old and new. That is why, though there might not be a "perfect standard", there is certainly a standard by which Americans did not become diabetics at age 13 and die of obesity before 50. There are also standards of eating that stretch the limits of how good we feel in our bodies and how much time we can enjoy life on this planet.

Apr 17, 2010
FullPalate in General Topics

What is American cuisine?

Good approach. The reason asking about American Cuisine is such an undertaking is that its asking what an American family looks like. Answers are just as varied, interesting, insightful, and incomplete.

The truth is that I grew up in a household with a pretty decent food obsession, so this is one of the more varied entries. Neither of my parents were in any professional food industry, just wedged fortunately between some of the world's most productive farmland and some exceptional fishing water on coastal California. Most of the food my family ate was common in other homes as well, and friends had similar tastes in restaurant food. However, a slow trend towards processed frozen meals for dinner in many households was quietly ignored by my household, and recent visits to the homes of childhood friends is generally a sobering reminder that home-cooking is now considered a specialty skill even to their parents.

The American cuisine of my home(mom's kitchen mainly) was oven oven-baked chicken - the breast, pasta and tomato sauce, chili and cornbread, split-pea soup, swedish meatballs, oso buco, sourdough bread, moussaca, lamb chops, grilled flank steak, abalone, salmon, shrimp in pasta, crab on its own, enchiladas, chile verde, salsa, canned tuna sandwich, dill pickles, baby back ribs, pork roast, eggs benedict, bacon and eggs with wheat, sour, or 'english muffin' toast, yogurt, orange juice, milk was for coffee - not to drink, for adults wine and water, vodka for my father. We usually had friends and family over for dinner, so food outside the home was at restaurants: Chinese, Hamburgers and French Fries, Japanese, Deli, Pizza, Mexican, Thai, and Italian(not US pizza) in that order. The groceries were bought from a local grocery/butcher about three times a week in my mother's home, and the restaurants were generally in San Francisco.

The cuisine I cook at home is less well planned so I go to the store nearly every day..a food co-op in a smaller town east of San Francisco. I cook roasted chicken, beef stew, carnitas, beans & rice, pasta & tomato sauce, curry & naan, jigae & banchan, kofta, kebab, grilled burgers and skirt steak, dill pickles, pork ribs, lasagna, dal & rice for breakfast, yogurt, fruit pies and bread puddings. water, sparkling water, coffee, beer, wine and sparkling apple juice to drink. Restaurants are once every week or two and generally Mexican, Hamburgers, Mid-eastern or US Breakfast(scrambles, benedict, potatoes, OJ) is involved. For accuracy, things I don't do that I notice most of my friends enjoy on a regular basis are sandwiches, fast food, in-store(mall "food plazas" and "dining courts") and frozen prepared meals.

Apr 17, 2010
FullPalate in General Topics

Interesting accidental discovery story: Onion Marmalade

I haven't tried it, but this really sounds like an amazing condiment. I would very much appreciate a recipe for your onion marmalade takadi, I have nowhere to find this item locally.

Apr 16, 2010
FullPalate in General Topics

Worms in my cod

Visible worms will only gross you out, they will not cause an infection because they don't stand even a slim chance of surviving through your digestive track. Sam makes reference to Fish Tapeworm above, but this critter "hatches" from cysts in the fish tissue that are generally undetectable with your naked eye.

Visible worms, are gross as they are, will only contribute to protein.

Apr 06, 2010
FullPalate in General Topics

You don't like that?!

What an informative topic, it's remarkable that so many people find their food disagreeable.

I'm thankful I don't share this condition. Save for high standards in preparation and the occasional fear of bacterial contamination, I can't imagine any foods worth avoiding. Products like cheezewhiz, McDonald's, Twinkies, and Ranch Pringles are among the items passed off as "food" that I find completely inedible, but I would doubt anyone is fooled by such an obvious misnomer.

Apr 06, 2010
FullPalate in General Topics

Does dim sum just suck in San Fran?

I skimmed the topic to see how your trip to the Hong Kong Lounge went, but could not find what you thought of it. Maybe I missed your review of the restaurant, but I would like to know what time you went and what you ordered if it disappointed you.

My weekend morning visits to this restaurant have yielded unmistakably fresh dishes. The fried and shrimp-stuffed eggplant has been crispy and hot, the flavorful meatballs steamed rare and absolutely tender when served, and the skins of the dumplings always had an excellent consistency - never gummy or mushy.

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Hong Kong Lounge
5322 Geary Boulevard, San Francisco, CA 94121

Apr 05, 2010
FullPalate in San Francisco Bay Area

where to get Indian ingredients in San Francisco

I know just how old this topic is, but it is still rather relevant to me. A store opened in San Francisco at the end of 2009 that satisfies all my needs.

Jai Ho Indian Grocery
1462 Fillmore St
415-567-1070

located in the Safeway parking lot, it is a small store with an excellent selection of fresh packed Indian goods and ingredients. I just returned from a trip with Fresh Curry Leaves, Black Cumin, Nigella, Amchur, and dried Methi leaves. They have a well-organized, clean store with very friendly and helpful management.

Mar 27, 2010
FullPalate in San Francisco Bay Area