paulj's Profile

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Worst Cooking show Buzzwords

about 7 hours ago
paulj in Food Media & News

Turning a non-stick frying pan into a regular frying pan?

Recently I sanded the nonstick coating off an 8" skillet that was showing its wear. It took a fair amount of elbow grease. The pan was a sturdy induction compatible one, so I didn't want to toss it.

So now I have a bare aluminum induction compatible pan, which I try to use for tasks that don't need nonstick.

I've read about seasoning stainless steel or aluminum, and tried it once or twice. I don't think it's worth the effort, at least not as long as I have nonstick pans and seasoned carbon steel or cast iron.

about 11 hours ago
paulj in Cookware

Pureeing the Myth of Sriracha Sauce

Yep, Mae Ploy (or similar brands).

about 11 hours ago
paulj in General Topics
1

Pureeing the Myth of Sriracha Sauce

Rocoto pushes my heat tolerance levels, though I do have some chunks of manzana (Mexican equivalent) in the freezer.

If you like some sweet with the hot, Peruvian aji amarillo (yellow) pairs nicely with fruits like mango and passion.

And for a good base chile flavor, aji panca, is a good alternative to Mexican ancho/Poblano.

about 13 hours ago
paulj in General Topics

Pureeing the Myth of Sriracha Sauce

My favorite Thai hot sauce is 'sweet chilli sauce (for chicken)' - the kind with chile flakes and seeds in a red syrup.

about 13 hours ago
paulj in General Topics

Almost half of the world prefers instant coffee

I like those 3in1 coffees, which are more like instand 'Vietnamese coffee' (the condensed milk kind). The best, which I only a few times, is one from Malaysia with cocoa (a 4in1?).

Sometimes in the states you can find Columbian instant Nescafe.

My impression is that a Robusta coffee pairs better with cream or condensed milk than Arabicas.

about 14 hours ago
paulj in Food Media & News

MSP Hound visiting end of June - Rec's needed - San Juan Islands

" Agritourism is gaining a toehold." - now all the island needs is an ancient monastery on top of Mt Constitution. :)

Saltspring Island, the largest of the Canadian Gulf Islands was developing a bit of this feel the last time I camped there (several years ago), so I shouldn't be surprised that Orcas is developing in the same direction.

Lummi Island with its destination Willows Inn, is only 5 miles from Orcas (as the gull flies), though 4 hrs by ferry and road.

about 14 hours ago
paulj in Pacific Northwest

"Google it"

Somewhere I picked up the idea that it is better to assume the best about another person's intentions. My 'evil intentions' radar isn't as finely tuned as other people's. :)

about 15 hours ago
paulj in Site Talk
2

Worst Cooking show Buzzwords

Some dishes highlight the meat - steak, roast chicken, chops. But there also dishes where it is interchangeable.

A taco shop or truck gives you a choice of various 'meats' on their tacos, burritos and tortas.

Chinese fried rice and noodle dishes come in various 'flavors', beef, port, chicken, shrimp. Same for 'curries'. Some places list each of those separately, or each in their own section. Others have taken to making the 'meat' an option. Especially when the choice is broadened to include vegetarian options like tofu, tempeh, mushroom and gluten, it is tempting to use a term that encompasses them all. (not that a portabello is high in protein, but it does have meaty texture and umami).

Whether I use the term or not, I often plan a meal around a triumvirate of protein, starch, and vegetable.

What if a server asks what 'starch' you want with your steak? OK, they probably will ask what 'sides', or 'do you want fries, mashed, or pilaf with that'.

We are all tempted to use short names in place of long lists. Obviously that only works if both speaker and listener are familiar with the substitution.

about 16 hours ago
paulj in Food Media & News

Worst Cooking show Buzzwords

Go ahead keep that second 'r'! Clear communication with your friends and audience is more important that obeying spelling rules and worrying that some persnickety observer might cringe.

about 17 hours ago
paulj in Food Media & News
1

"Google it"

http://chowhound.chow.com/topics/981130
is an example of a French word definition thread where the answers were based, at least in part, on Google searches.

about 18 hours ago
paulj in Site Talk

"Google it"

I disagree. Quite often I start with a general Google search (or Wiki), and by following various links I track down source documents.

I have no more reason to trust links that people post on CH than to trust ones the Google finds. Regardless of the initial source I have to dig further, and make my own judgement.

about 18 hours ago
paulj in Site Talk
4

Worst Cooking show Buzzwords

Your use of meat to mean any formerly living animal is only one possible use, and not necessarily the most common one.

A lot of cookbooks have separate chapters for
meat
poultry
fish
seafood
game

Traditional Christian fasting rules (Catholic, Orthodox) distinguished between meat, fish, and shellfish.

about 18 hours ago
paulj in Food Media & News

Worst Cooking show Buzzwords

And that's better? Quite often in English the same word is used both as a noun and as a verb.

about 20 hours ago
paulj in Food Media & News

Worst Cooking show Buzzwords

Is TV really to blame for using 'protein' to cover meats and vegetarian substitutes?

about 20 hours ago
paulj in Food Media & News

biscuits & gravy w/ eggs, country ham

A thought about grating the fat - I've only done it with a frozen stick of butter. This works fine for the 1st half of the stick. After that it is hard to grasp the stick in its wrapper.

Grating is a convenient way of 'dicing' the butter. But the usual way of dispersing the fat is to 'cut' it into the flour with a pastry blender, or rub it in with your fingers.

http://www.goodhousekeeping.com/produ...

Or in the modern mechanized suburban kitchen, use the food processor to the cut in the fat.

about 21 hours ago
paulj in Home Cooking

Misspellings

crepes normandy?

1 day ago
paulj in General Topics

Worst Cooking show Buzzwords

I like to add salt to a dish until the flavors 'pop'. I think of it as a jump in flavor, from bland to just right.

1 day ago
paulj in Food Media & News

Oversoaked flounder with sodium tripoly phosphate

1 day ago
paulj in General Topics

Oversoaked flounder with sodium tripoly phosphate

I wonder if it was really arrowtooth flounder. It's cheap, and turns into a horrible mush when cooked. The second time I bought it, the only thing I could do with it was make a sort of fish cake. It's a junk fish from Alaska fisheries.
http://www.adn.com/article/alaska-fla...

1 day ago
paulj in General Topics

biscuits & gravy w/ eggs, country ham

Sounds like your dough was too dry. After a brief mixing the bowl, my dough has picked up nearly all the flour. With a bit of patting and reshaping it comes together as a ball that I can easily flatten into a disk. It the dough is wetter, you can make 'drop biscuits'.

Before you give up on biscuits, you might try a couple of short cuts.

- refrigerator biscuit dough - these are easy to use, can be quite flaky (more so than my home made ones). Plus they will give you an idea of what biscuit dough should feel like.

- BC biscuit mix
http://www.bettycrocker.com/products/...
I've used this mix when camping, because I don't have fiddle with lots of ingredients, and cleanup is easier. They rise as well as anything I make from scratch.

- try cream drop biscuits.
http://www.heatherlikesfood.com/cream...
cream serves as both fat and liquid. No need to grate butter or work shortening in with your finger tips. And 'dropping' them means you don't need a floured surface to roll the dough. You just need a bowl to mix them in.

Proportions in this recipe are about right. I wouldn't use the sugar. And start with a scant cup of the cream, and add more as needed.

1 day ago
paulj in Home Cooking

Trader Joe's YAY/MEH/NAY - July 2014

2 minutes? I heat flour tortillas in the micro for 15 seconds.

I used to buy their 'handmade' white tortillas, till price went up. I think they dropped those, and just have the handmade whole wheat. Occassionally I still buy those, but usually get their lowest cost plain tortillas, which are thinner and more uniform.

The only store bought ones that are better are ones made by an instore machine.

My home made ones are good fresh, but don't keep nearly as well as these TJ ones - and they aren't nearly as thin and flexible.

2 days ago
paulj in Chains

Looking for Real Churned Buttermilk

Don't know!. Kate's is the New England brand that all the foodies and media are raving about.

2 days ago
paulj in Los Angeles Area

Looking for Real Churned Buttermilk

2 days ago
paulj in Los Angeles Area

Looking for Real Churned Buttermilk

Churning, by itself, does not make a thick, tangy buttermilk. It just separates the butterfat from the cream. Traditional buttermilk is acid because the cream was allowed to culture before churning.

'cultured buttermilk' is different in that the fermentation takes place after removing the butterfat.

Note the fine print on the bottle of Kate's Real Buttermilk - 'cultured'.
http://www.kateshomemadebutter.com/Ka...
(That makes me wonder, when do they culture it - before or after churning.).

http://www.kateshomemadebutter.com/Ka...

2 days ago
paulj in Los Angeles Area

Worst Cooking show Buzzwords

I don't think he's talk about using 'passion' in the cooking demo or food sales pitch.

Rather he's talking about contestants who try to sell themselves with phrases like 'I really want to win this contest', 'My lifelong passion is to become a TV star', 'I deserve to win because I'm passionate about food'.

However, later in the interview he says:

"Star Talk: What's something finalists should not do while they're being judged?

AB: This is based on my own personal pet peeves.... I do not want to hear the word "delicious" ... I am also sick and tired of the word "passion." ... "What we have for you today ...." We. ..."

Read more at: http://blog.foodnetwork.com/star-talk...

2 days ago
paulj in Food Media & News

Bogus Bad Beef Report?

Another recent paper on the topic, with similar conclusions

http://link.springer.com/article/10.1...

http://www.health.harvard.edu/blog/ra...
cites both articles.

Jul 22, 2014
paulj in Food Media & News

Worst Cooking show Buzzwords

I've seen more complaints about 'sammie' on threads like this, than I've heard it used on FN. Guess I'm drawn to these complaint threads like a moth to a flame.

Jul 22, 2014
paulj in Food Media & News
2

Worst Cooking show Buzzwords

The other day I heard an Alaska Airlines ad that talked about 'locally sourced food'. That's not the same saying that they bought the ingredients from the Seattle Sysco or Costco store. It implies some effort to ensure that the ingredients were grown or produced in the region.

Jul 22, 2014
paulj in Food Media & News

Worst Cooking show Buzzwords

Quips like that are far less annoying than preachy things - use organic, use real, I never use instant, etc.

Quips are like the intro and theme song. It's easy to tune them out. Preachy things are more like commercials. They quickly wear out their welcome.

On Iron Chef America, new or reruns, I usually mute the scoring explanation. Nothing objectionable about it, except I've heard it too many times.

For that matter I often watch FN (and other cable) shows with mute and closed caption. It's easier to split my attention, ignoring the tv most of the time, paying attention when something interesting is happening or being said.

Jul 22, 2014
paulj in Food Media & News
3