paulj's Profile

Title Last Reply

Why is that Kids Competition with Rachael Ray and Guy Fieri on Food Network and not Nickelodeon?

'center for cooking brilliance' - leaving aside the question of how that is defined, is it possible to show it on TV? The closest I can think of is ICA.

An instructional show that highlighted the chef's brilliance is likely to be intimidating rather than entertaining. Certainly not 'reassuring' (in the sense of 'you too can do this in the comfort of your home kitchen!').

about 15 hours ago
paulj in Food Media & News

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

But the PBS instructional shows are stuck in the Saturday afternoon slot - and 24/7 CreateTV. Not exactly prime time.

FN still has instructional shows. Between it and CC, they probably air more hours of cooking instruction than Create.

Mostly people are complaining about the lack on instruction during prime time. There never was much of that. When I started watching FN, Emeril Live was their big prime time, with band and audience. Even Mario had moved to a travel show format by then.

How many hours of resassurance do you need? Per day, per week?

about 20 hours ago
paulj in Food Media & News

Grocery Outlet -- September 2014

Next to the blue cornmeal, I saw a box of freekeh. This is a fire threshed green wheat from Turkey. Sort of like cracked wheat, but with a smokey quality. And with bits of char and stones - it's not the hyper cleaned product that we are used to in the States. :)

Also that 'tilapia' Muller yogurt that some hounds have been gagging on. :)

Pimento Cheese - who knew?

http://www.southernfoodways.org/asset...
This a 2010 Masters thesis

This thesis ties the spread (and Dukes) to the lunch needs of southern mill workers - whether homemade, or bought at the mill, pimento cheese sandwiches were a staple.

2 days ago
paulj in Food Media & News
1

Signs of a NOT Authentic Chinese Restaurant

Are you sure the busboys are Mexican, not Salvadorian or Ecuadorian? :)

Sep 14, 2014
paulj in General Topics

Sweet Jesus: Whole Foods No Longer Getting Brillat-Savarin Due to FDA?!

More nanny state news:
http://www.telegraph.co.uk/news/world...
"French call for ban on 'free refills' of fizzy drinks"

Sep 13, 2014
paulj in Cheese

Pureeing the Myth of Sriracha Sauce

I recall seeing it earlier (before pho appeared), in the ubiquitous Seattle teriyaki fast food restaurants.

"If you get takeout from any teriyaki place, don’t forget to apply Sriracha hot sauce before leaving the premises. Eating a lot of Sriracha is what teriyaki is all about."
http://www.seattlemag.com/article/res...

Sep 13, 2014
paulj in General Topics

What are some low potassium substitutes for tomatoes and dried beans/peas/lentils?

I don't know, but my educated guess is that there is little change. Potassium is an element, and usually occurs as ions (in a liquid) or salts (when dry). It does not evaporate or breakdown like more complex chemicals. By way of comparison, think about how the saltiness of a dish changes (or rather doesn't) during cooking. The sodium in table salt is chemically similar to potassium.

Sep 12, 2014
paulj in Home Cooking

The Tyranny of the Home-Cooked Family Dinner  

I wonder how many of the food professionals that Ruhlman works with (and writes about) rush home from work in order to fix dinner for their spouse and kids. When's the family dinner time at a chef's home - 3am?

Sep 12, 2014
paulj in Food Media & News

Pressure cooker question

In this case I just included the cut up foot (Chinese style cut) as the first layer in the pot.

I usually cook feet (and similar tough cuts) in 2 steps. The first is lightly flavored, with a focus on tenderizing. I can then pick out the bones, chop the meat and skin as desired, and cook it with vegetables and flavorings. And of course use the stock from the first cooking.

Sep 12, 2014
paulj in Home Cooking

Pressure cooker question

I just cooked pork shoulder last night (plus a foot) in a Fagor, cut into large chunks. Only 20 minutes at pressure, plus natural cooling (another 10 minutes?). It doubled the amount of liquid - in other words, very little evaporation loss, plus juices exuded from the meat).

Various sources stress a natural (slow) pressure release when cooking meat. It lets the fibers relax. Especially when cooking beef.

Regarding the brisket - was the collogen (connective tissue) melted? For example, did the meat fibers separate easily.

Sep 12, 2014
paulj in Home Cooking

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

I just dropped the FN part of my Comcast bill.

Sep 12, 2014
paulj in Food Media & News

Leave Guy Fieri alone: Why he has nothing to do with the Food Network’s decline

A cable network in decline?

" Food Network's Sunday night shone bright, ranking #3 among ad-supported cable networks with an average .7 rating and averaging 638K impressions among Adults 25-54 from 8pm-12am."

http://www.scrippsnetworksinteractive...

Sep 12, 2014
paulj in Food Media & News

The Tyranny of the Home-Cooked Family Dinner  

I wondered how the Scandinavian countries handled things like family meals.

Here's one article describing all-day (and night) daycare (for parents who work the night shift):
http://www.bbc.com/news/magazine-2178...

"The toddlers arrive in time to eat dinner, clean their teeth and then enjoy a bedtime story with a member of staff."

The article quotes various critics, as well as the supporters and parents who benefit.

Sep 11, 2014
paulj in Food Media & News

Above average dining in the general area of Shoreline - Lynnwood?

Just once. There were 4 of us, and we ordered as group. I found the cold dishes (colorful salad, pig ears) most interesting.

I don't recall which hot dishes we had, I think a noodle dish and dumplings.

I'd like to try a hot pot.

Sep 10, 2014
paulj in Greater Seattle

Why is that Kids Competition with Rachael Ray and Guy Fieri on Food Network and not Nickelodeon?

They've given up on the curmudgeon demographic years ago. Those kids are the cooks and FN fans of the future (and their parents now). It doesn't hurt that 2 of FN's top stars are hosting it.

http://tvbythenumbers.zap2it.com/2014...
It was one of 3 top rated FN shows last Sunday (with cutthroat and food truck).

Scripps is bragging about it
http://www.scrippsnetworksinteractive...

PBS Create has 'Kids afield' (or something like that). Plus some of the instructors have their kids on their shows - and routinely get panned for it by FN curmudgeons. Then there's the whole daytime PBS offerings.

The Tyranny of the Home-Cooked Family Dinner  

Can't I just hire a nanny and personal chef to care of those duties?

Sep 10, 2014
paulj in Food Media & News

The Tyranny of the Home-Cooked Family Dinner  

Sep 09, 2014
paulj in Food Media & News

What? No Chicken Parm!! [moved from Italy board]

Reminds me of a Venetian dish using their whole wheat pasta, bigoli - bigoli con l'anara.

Boil a duck, cook the pasta in the resulting stock, serve with a sauce made from the duck giblets. Serve the duck separately.

Sep 09, 2014
paulj in Food Media & News

The Tyranny of the Home-Cooked Family Dinner  

The NCSU study was an indepth ethonographic one, not a large scale epidemiological one:

"Over the past year and a half, our research team conducted in-depth interviews with 150 black, white, and Latina mothers from all walks of life. We also spent over 250 hours conducting ethnographic observations with 12 working-class and poor families. "

http://ctx.sagepub.com/content/13/3/2...

One highlighted quotes include:

"Cooking is at times joyful, but it is also filled with time pressures, tradeoffs designed to save money, and the burden of pleasing others."

"While some wax nostalgic about a time when people grew their own food and sat around the dinner table eating it, they fail to see the invisible labor that goes into family meals."

"Being poor makes it nearly impossible to enact the foodie version of a home-cooked meal."

This paper, and the blog, don't question the value of good parenting and good cooking. They question whether the idealism of Pollan and us foodies helps people with fewer resources (time, money, shopping, kitchen, family).

Above average dining in the general area of Shoreline - Lynnwood?

Do you think it's the execution, or the choice of cuisine, NE China?

Sep 08, 2014
paulj in Greater Seattle

The Tyranny of the Home-Cooked Family Dinner  

That doesn't mean she can't empathize with women who have a tougher time of cooking for their families. I sure don't see much empathy in the posts of this thread.

Sweet Jesus: Whole Foods No Longer Getting Brillat-Savarin Due to FDA?!

Sep 08, 2014
paulj in Cheese

The Tyranny of the Home-Cooked Family Dinner  

Clearly you did not read the 'twitter mentions' blog.
"Cooking is easy for me, since I work from home and I'm blessed with a solicitous partner who always thanks me for preparing meals. I'm also not a mother. "

Sep 08, 2014
paulj in Food Media & News

Sweet Jesus: Whole Foods No Longer Getting Brillat-Savarin Due to FDA?!

The OP hasn't posted anything more. I think we can treat this as an unreliable 3rd hand report.

Sep 08, 2014
paulj in Cheese

The Tyranny of the Home-Cooked Family Dinner  

Sep 08, 2014
paulj in Food Media & News

The Tyranny of the Home-Cooked Family Dinner  

I added it to the 'I don't cook' thread 4 days ago, and only got one 'interesting' reply

http://chowhound.chow.com/topics/9806...

Can people who haunt a 'food forum' feel sympathy for people who struggle to cook? Apparently not.

Sep 08, 2014
paulj in Food Media & News

Canned Tomatoes; check to make sure Calcium Chloride is NOT an ingrediant!!

Calcium chloride is E509.

http://en.wikipedia.org/wiki/Calcium_...
describes it as having a 'salty taste'.

I can't confirm that, since the calcium salt in my 'Kit de cuisine moleculaire' is calcium lactate (E327), which is nearly flavorless (just slightly salty).

Sep 08, 2014
paulj in General Topics

The Tyranny of the Home-Cooked Family Dinner  

Working more from the underlying 'The Joy of Cooking?' article (than the Slate commentary), I don't think there's any intention to slight fathers who are in a similar situation.

The Tyranny of the Home-Cooked Family Dinner  

Skip through the Slate article and look at journal article
http://ctx.sagepub.com/content/13/3/2...
"Abstract

Sociologists Sarah Bowen, Sinikka Elliott, and Joslyn Brenton offer a critique of the increasingly prevalent message that reforming the food system necessarily entails a return to the kitchen. They argue that time pressures, tradeoffs to save money, and the burden of pleasing others make it difficult for mothers to enact the idealized vision of home-cooked meals advocated by foodies and public health officials."

Sep 08, 2014
paulj in Food Media & News