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Lisa Davidson's Profile

Title Last Reply

Name change

Ah, thank you. If you could change my username to Translucent, it would be greatly appreciated. I only have one email address that I'm aware of. Can you? Thanks very much.

May 11, 2013
Lisa Davidson in Site Talk

Name change

How can I change my posting name or "screen name" to something else?
Thanks.

May 10, 2013
Lisa Davidson in Site Talk

Is It OK to Leave Butter on the Kitchen Counter?

Here is one solution to buttering toast with frigid icy butter: I figured this out because of ants, I think, who gather if you don't refrigerate the stuff. As soon as the toast goes into the toaster, I slice the chilly butter into very thin slices and put them on the plate not touching each other. By the time the toast is done, the butter is easy to spread.

May 10, 2013
Lisa Davidson in Features
1

Browning before braising

What is BB, beef barbecue or ?

Apr 05, 2013
Lisa Davidson in Home Cooking

Do You Always Have to Brown Meat Before Braising?

But all food starts out raw! Doesn't he think it takes heat to make a stir-fry? If you take the temperature of a wok on high heat, he should be convinced quickly . . . !

Apr 05, 2013
Lisa Davidson in Features

Calling all salmon lovers - king or sockeye?

I'm that way with orange roughy. I simply can't stand it, I hate it, and there's no very good reason. I told the guy at the fish counter I don't like it and didn't want to try it, but he insisted that it was great, so he kind of forced me to try it, and I still hated it and even more so because I had been sort of conned into tasting it again, against my expressed explicit wish. I like fish but I really hate that one. It's not even the texture particularly, but just the whole everything about it, the constellation of qualities that just go together really really badly.

Mar 22, 2013
Lisa Davidson in General Topics

i know you're not supposed to ________, but i do it any way.

How can you salt beans before cooking? I mean whenever I forget and do that, they never cook. They remain hard in boiling water for hours. How do you get it to work?

Mar 15, 2013
Lisa Davidson in General Topics

i know you're not supposed to ________, but i do it any way.

well, sure, a perfectly good envelope, I do that all the time . . . .

Mar 15, 2013
Lisa Davidson in General Topics

i know you're not supposed to ________, but i do it any way.

Ah, this is pure Peg Bracken in the I Hate to Cook cookbook. She's always preparing everything she brings home from the market right away, and then she doesn't have to worry about doing it later.

Mar 15, 2013
Lisa Davidson in General Topics

Cooking Taboos You Break All the Time

I eat standing up all the time.

Mar 15, 2013
Lisa Davidson in Features

What's the Deal with Ceramic Knives?

I love this knife, it's unbelievably sharp, you don't need a cutting board, just hold the object in midair and cut it that way (mfr says only cut on wood or plastic), and don't forget it's in the drawer when you're feeling around absent-mindedly for things, because it will get you good.

Feb 26, 2013
Lisa Davidson in Features

How Do French Lentils Differ from Regular Ones?

These lentils make a really great soup -- all I do is cook them until done, with no salt, and then throw in some Tamari and cook a little longer.

Feb 19, 2013
Lisa Davidson in Features

The Boba Guys' Jasmine Milk Tea with Honey Boba

Is this called bubble or is it called boba? Is boba the way bubble sounds with a Chinese accent? Or is it two different words that just happen to sound the same? I don't understand the etymology of this.

Feb 15, 2013
Lisa Davidson in Features

Who's tried horseburgers?

I have a hangup about eating horses but it's not because of the aristocratic angle but because they're nice like pets like dogs like cats like family. And not too bad-looking either. They're wonderful creatures.

Feb 01, 2013
Lisa Davidson in General Topics

What Does Horse Meat Taste Like Anyway?

I had it in Portland (Oregon) in 1970. It was purple when raw, and the driest thing I've ever cooked. It was in a stew, too. There was this special horsemeat shop (cheap).

Feb 01, 2013
Lisa Davidson in Features

Why You Should Definitely Cook Bacon in the Oven

The best way I've found is to put the bacon strips on a rack of wire mesh or small squares like a cake-cooling rack, lay this rack over a drip pan, and put them in the oven at 300 or 350 degrees for a half-hour or so, taking a look at it once in a while. There's plenty of grease on them, believe me; you're not losing anything.

Feb 01, 2013
Lisa Davidson in Features

The Best Gluten-Free Gravy

Einkorn flour is gluten-free wheat and very nice tasting too.

Nov 30, 2012
Lisa Davidson in Features

New Hot Plates Save Energy, But Can You Cook on Them?

Why would you not want the house to smell like onions? It's a wonderful smell!

Nov 09, 2012
Lisa Davidson in Features

How to Choose a Pepper Mill

I have a good one that's supposed to be the coffee grinder carried by each Greek soldier. Could this be true? It looks like it's made of brass.

Nov 02, 2012
Lisa Davidson in Features

How to Make Schmaltz

How funny, I just rendered a lot of chicken skins and just saw this post after it was all done. I had gotten these chicken skins from Whole Foods Market, who saved them for me as I had asked, and didn't charge me anything. I then put them in the freezer and kind of forgot about them. So this afternoon I thought, ah, let's do it. I put the whole frozen mass into a big pot, and then realized there was too much, so after it thawed I divided it among three pots, and slowly cooked them. The first potful was way too full of water, the crystallized ice from freezing. But the next two were fine, and I eventually boiled all the water off from the first one anyway. It is all happily in the freezer now, after an ear-splitting garbage disposal episode. We'll see, maybe that water of crystallization made it better. But pots two and three came out fine. And then of course I ate some of the skin, naturally. I had to pick it up with my fingers because it wouldn't stay on a fork, and I was watching an Alfred Hitchcock movie. It was just fine without any salt at all. Very luxurious and crisp and oily.

Nov 02, 2012
Lisa Davidson in Features

caserol left out for 24 hours, has turkey in it, is it ok?

What??

Oct 22, 2012
Lisa Davidson in General Topics

caserol left out for 24 hours, has turkey in it, is it ok?

Yikes.

Oct 19, 2012
Lisa Davidson in General Topics

Ludo Lefebvre Is Fed Up with Complicated Food

Why does he talk about balls so much? What's with this "get over it"? Dear God in heaven. Not yet another egomaniac? I'm happy just to eat, period. I actually made some beans last night seasoned with dried chili flakes and a little ground cumin, not even any salt or oil or butter. It was great. Tell this to my cousin who must dress everything up. I realize he despises me, but whatever.

Oct 19, 2012
Lisa Davidson in Features

caserol left out for 24 hours, has turkey in it, is it ok?

Thanks, this is all very interesting. I did leave the lid on. I hardly ever do it, just if the schedule gets away from me somehow. Maybe once every three to five years? I'll do it less, thank you!

Oct 19, 2012
Lisa Davidson in General Topics

caserol left out for 24 hours, has turkey in it, is it ok?

Now that everyone has thoroughly scared me, and I do agree with you in principle, but what about the time-honored pot au feu? I can't imagine it was cooking for twenty-four hours a day. The people must have gone to bed at last. And I suppose they turned it on the next day again. I've done that with sauces that were too hot to put away at night -- just turned it off, and the next morning brought it to a boil again, and it was fine. I've done this several times.

Oct 19, 2012
Lisa Davidson in General Topics

The End of "Ethnic"

The term "ethnic" just originated as a word to describe a group. People call them "ethnic groups." So the "standard American white people" are an ethnic group. Really, the whole market should be labeled "ethnic food for sale, at ethnic prices." The meaning of "ethnic" as "other" seems to derive from usage based only on a kind of superstitious awe or dread, not from real meaning derived from etymology and dictionaries. Ethnology is defined in my Mac's little dictionary as "the study of the characteristics of various peoples and the differences and relationships between them." So this word has been co-opted to fit our unconscious beliefs, as usually happens with words. Take the concept of smell, for instance. Everyone finds that smells are distasteful in our culture, so they keep finding "nicer" words for it. They used to say "stink," but the concept polluted the word. Then they changed to "odor," but that's kind of icky too. It just goes on, because there is no polite word for it and they have to keep finding new words to mean that awful thing, and the meaning drags down the word and makes it nasty. Thus the very careful way in which we say "colored," or "Negro," or "black," or "Black," or "African-American." Good grief.

Jun 08, 2012
Lisa Davidson in Features

What Do You Eat When No One Is Looking?

Honey out of the jar.

May 31, 2012
Lisa Davidson in Features

How to Charm Your Sushi Chef

I learned to rub my chopsticks together to desplinterize them from a Japanese friend, born and raised in Japan. If I'm rude then he is, too!

Apr 20, 2012
Lisa Davidson in Features

Are Manners Getting Worse?

Yes, I know that my mother and I had an endless argument about thank-you notes. For some reason I thought they were ridiculous, and I guess everyone else seems to agree with me. They seemed like white gloves -- a totally unnecessary formality that makes you look like an idiot (not to mention that these were presents that I usually didn't want, weren't to my taste, and were generally given to satisfy some idea of correct behavior. I would never go so far as to ask why did you give me this, I don't want it, and I would thank for it verbally, but then I would also have to write a letter thanking them for something I didn't want). Strangely, I never expect to receive these thank-you letters, but when someone's parent tells me that I'll be getting one and then I don't, I have begun to expect one and then get frustrated. that's what annoys me. I get sucked into it, somehow. Maybe the parents are the last to know, yet again.

Mar 09, 2012
Lisa Davidson in Features

Sous-Vide Cooking in Plastic: Is It Safe?

I clicked on "more" hoping to find out what sous-vide means, but you assume I know already! That is certainly polite of you! The context makes it sound like it means underdone, but sous-vide literally means under-empty, so I don't get it.

Mar 09, 2012
Lisa Davidson in Features