paulj's Profile

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Earthquake

http://abc30.com/news/south-napa-eart...
"U.S. Rep. Mike Thompson,... said that while Napa suffered the worst of it, there also was significant damage about 17 miles south on Mare Island in Vallejo, a former naval shipyard "

A couple of sources mention a 2000 Yountville earthquake that also shook the Napa river sediments.

http://www.geologyinmotion.com/2014/0...

about 21 hours ago
paulj in Wine

Earthquake

But:
"Damage is localized in the region surrounding Napa due to the rupture directivity to the north-west. River valley sediments in Napa Valley likely contributed to the amplification of shaking around Napa."
Structures built on the river plain, or worse on artificial fill, would have felt stronger shaking than anything in the surrounding hills. Think, for example, of damage in the Marina district in the 1989 quake and I880 in Oakland.

about 22 hours ago
paulj in Wine

Spelling & grammar errors on menus

And from Chow recipes:
http://www.chow.com/recipes/28987-buc...
Bucatini all'Amatriciana alla Robert Sietsema

about 24 hours ago
paulj in Not About Food

Earthquake

Shake map for this quake:

http://earthquake.usgs.gov/earthquake...

1 day ago
paulj in Wine

Breville smart oven tips/tricks?

I have a Fridgidair, not a Breville. But I think the basic construction and functions are similar.

Modes can differ in which elements are used - top, bottom, or both. Broil is just top; it's less obvious whether any are just bottom. Most others are both.

I don't see evidence of more or less heat with either set. Temperature, as far as I can tell, is just controlled by thermostat and cycling on and off.

The other big variable is timing, and temperature options. Bake has the whole range of temperatures. Broil just a few. Broil also has a shorter time option.

Some options are just gimmicks.

Experimenting and observation can be a lot more informative than the user manual.

1 day ago
paulj in Cookware

Spelling & grammar errors on menus

and confusing it with Italian names like 'pasta alla Norma'.

In 2007 she had a http://thepioneerwoman.com/cooking/20...
Penne a la Betsy

1 day ago
paulj in Not About Food

Spelling & grammar errors on menus

http://en.wiktionary.org/wiki/a_la#En...
a la
"In the style or manner of"

1 day ago
paulj in Not About Food

Spelling & grammar errors on menus

The 2009 original
http://thepioneerwoman.com/cooking/20...
Pasta alla Marlboro Man

300 comments and not a one about the incorrect Italian usage!

1 day ago
paulj in Not About Food

Spelling & grammar errors on menus

To this English speaker, 'pasta alla Ladd' looks and sounds a lot better than 'pasta al Ladd' - or at least more natural.

2 days ago
paulj in Not About Food

Spelling & grammar errors on menus

What's wrong with that? Ladd is the name of her husband.

2 days ago
paulj in Not About Food

Earthquake

A butcher near me is known for it's collection of hot sauces. For a while they posted a picture of a very unhappy owner cleaning up the mess after the 2001 Nisqually earthquake.

2 days ago
paulj in Wine
1

Earthquake

So it's not 'shelves', but spacers that allow them to stack barrels on top of each other. There's nothing to anchor.

http://www.westernsquare.com/brewerie...
"This rack has a 7” forklift opening which allows enough room to get your head between the barrels in a stack to see and smell." Makes me wonder if the state will require new warning stickers.

2 days ago
paulj in Wine

Do you like induction cooktops? Details, please.

Were you shaking the pan (sliding it back and forth over the burner)?

I don't do popcorn much, but recall my parents do it on an electric coil stove. Once it started popping (I think) it required vigorous shaking.

They used to make poppers with a stirring paddle.

Aug 24, 2014
paulj in Cookware

Earthquake

Earthquake insurance is not cheap.

Aug 24, 2014
paulj in Wine

Where to buy freeze dried corn - South Bay

Walmart - in #10 survivalist cans

http://www.walmart.com/ip/22001482?wm...

Earthquake

Reminds me of my college library after a 1970s LA earthquake - shelves of bound journals flattened by the shaking. If shelves and racks aren't properly braced, they can come tumbling down.

Aug 24, 2014
paulj in Wine

Earthquake

The USGS map points to a Carneros Creek location just the other side of Fagan Slough from Napa County airport (and American Canyon). i.e. south Sonoma, at the head of the bay.

Aug 24, 2014
paulj in Wine

Breville smart oven tips/tricks?

My favorite pan for biscuits is a carbon steel griddle (Mexican comal) (about a 10" diameter).

A 10" nonstick skillet with removeable handle does great for baking, especially if I am worrying about sticking.

A shallow 10" dutch oven works, with the rack in the lowest setting if I'm worried about top burning.

I've experimented with anything that fits.

Aug 24, 2014
paulj in Cookware

sour milk

Does it taste sour but good like yogurt and buttermilk, or just bad?

Aug 24, 2014
paulj in General Topics

A Four-Year-Old reviews... The French Laundry

Were the other 4 yr olds in the series any better?

Aug 23, 2014
paulj in Food Media & News

A Four-Year-Old reviews... The French Laundry

The goal of most high-end dining is entertainment; rarely is nutrition the primary purpose.

The goal of this photo essay was our entertainmenst -and the traffic that it generates for the web site. It has little to do with our, or the child's, nourishment.

Breville smart oven tips/tricks?

Small ovens like this heat up quickly, much faster than the big one. After about 4 minutes set to 425 the heating elements on mine start cycling on and off.

There are 2 reasons to worry about preheating:
- some items (but not all) do need that initial blast of heat
- preheating makes timing easier

But with a small oven, the top elements provide a lot of radiant heat, right from the start. And with a large glass window it's easy to judge doneness by sight. So I don't worry as much about preheating.

Aug 22, 2014
paulj in Cookware

sardines packed in salt

'Bigoli in salsa' is a classic Venetian dish using these. Traditionally bigoli is a thick whole wheat spaghetti. The sauce is primarily composed of onion and these sardines.

http://www.sippitysup.com/big-fat-ven...

A lot of the recipes use anchovies, but I think that just because the salt packed sardines are not readily available.

When I made supper inspired by this I used anchovy paste and capers and olives to get similar flavors. And I formed by whole wheat pasta dough into gnocchetti, since I lacked experience and that heavy duty extruder.

Aug 22, 2014
paulj in General Topics

A Four-Year-Old reviews... The French Laundry

Other 'kid food reviews' from the same duo:
http://www.thebolditalic.com/categori...

Chik-fil-A

also in the neighborhood, BBB, Lowes, BabiesRUs, BN, etc.

Aug 21, 2014
paulj in Greater Seattle

Chik-fil-A

The Lynnwod one will next door to Wholefoods.

Aug 21, 2014
paulj in Greater Seattle

Chik-fil-A

Aug 21, 2014
paulj in Greater Seattle

Return "sweet" fruit that isn't sweet?

I'm as close as most of us get to a major cherry growing region - the eastern slopes of the Cascades. That's still a 2 hr drive away. But I don't have problems with buying California cherries earlier in the season, or Montana ones later. Cherries ship well enough that national distribution can be staggered like that based on when the local crop ripens.

I would miss a lot of cherry goodness if I limited my self to buying 'local' cherries from the back of someone's truck. For the most part I get cherries (and similar fruit) from an 'ethnic' produce store near Trader Joes. Prices can be great, in part because they aren't adverse to selling the stuff that distributers need to get rid of fast.

Aug 20, 2014
paulj in General Topics

Return "sweet" fruit that isn't sweet?

You might 'repurpose' them.

I turned a batch of not-so sweet green grapes in to a nice spicy sauce (cooked much as I would cranberries).

With cherries I'd try a clafouti.

Aug 20, 2014
paulj in General Topics

Pass the Salt (But Not That Pink Himalayan Stuff) « Science-Based Medicine

Have any of those studies described what an excessively low sodium diet looks like?

I can guess at a high sodium diet - heavy use of processed, especially canned, goods, eating out a lot, and specific foods that are high in sodium (pickled).

But can you be low sodium on a diet of fresh vegetables, fruits, meat, and whole grains?

Aug 19, 2014
paulj in Food Media & News