paulj's Profile

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Possible Double Standard Regarding Dietary Needs/Preferences

How would this friend feel if she knew you were talking about her like this?

about 2 hours ago
paulj in Not About Food
1

Artichokes?

What size of artichokes? Commercially canned ones come in two sizes, small 'hearts' (with some leaves), and large crowns.

about 9 hours ago
paulj in Home Cooking

Introducing New Conversation Types - Continued

I was looking at the popup balloon

about 12 hours ago
paulj in Site Talk

Cochinita Pibil --- with Beef, is it doable or am I delusional?

This source traces 'cochineal' to the French 'cochon'

http://en.m.wikipedia.org/wiki/Cochin...

Both the bugs and the seeds are indigenous to southern Mexico.

about 12 hours ago
paulj in Home Cooking

Cochinita Pibil --- with Beef, is it doable or am I delusional?

Other sources will confirm the cochino means pig or a dirty person.
http://lema.rae.es/drae/?val=cochino

about 13 hours ago
paulj in Home Cooking

Cochinita Pibil --- with Beef, is it doable or am I delusional?

Cochino is a Mexican word for pig, though it is also used as derogatory term people, as in 'you are such a pig ...'
https://answers.yahoo.com/question/in...

about 14 hours ago
paulj in Home Cooking

Introducing New Conversation Types - Continued

Looks like it's been changed already.

The changes produced quite a jump in Site Talk traffic this weekend - but guess what, half of the posts were by just 6 posters (according to boardreader) (and one poster stood by a factor of 3).

about 14 hours ago
paulj in Site Talk

Pureeing the Myth of Sriracha Sauce

They caught me! - however, I have mixed various hot sauces with mayo before. I bought it out of curiosity, not because it was entirely novel. And so far, I think it was worth it. I might even use it instead of Kewpie next time I make okonomiyaki.

1 day ago
paulj in General Topics

Pureeing the Myth of Sriracha Sauce

The Hispanic countries include Spain and all the Spanish speaking countries in Latin America.

1 day ago
paulj in General Topics

Pureeing the Myth of Sriracha Sauce

The combination has been around for a while, often called Dynamite Sauce (e.g. Dynamite Mussels).

From web reviews, it looks like LKK first introduced this mayo in Hawaii last year.

1 day ago
paulj in General Topics

Pureeing the Myth of Sriracha Sauce

My latest hot sauce purchase - LKK Sriracha Mayo

It has a good bite; don't think I'd want more in a mayo. It's made by/for their USA division.

1 day ago
paulj in General Topics

Le Creuset always scorches tomato sauce

My guess is that the poor conductivity of cast iron is culprit.

I read about 'hot spots', but I doubt the casting bubble explanation. A bubble can't be more than a mm in diameter (i.e. less than the thickness of the iron). It might weaken the iron, but I don't see how it would produce a hot spot. If anything it would make a cold spot, since air in the bubble is less conductive than iron. And the spot couldn't be much bigger than the bubble itself.

The pot interior directly above the flame is always going to be hotter than surfaces further away. With enamel coated cast iron that effect will be greater due to its poor conductivity. A large pot and volume of sauce can exaggerate the effect, since you need enough heat to keep the whole thing simmering, but all that heat has to pass through middle 6" of the base.

possible solutions:

- heat diffuser
- put it in the oven
- stir more frequently and thoroughly

1 day ago
paulj in Cookware

Cochinita Pibil --- with Beef, is it doable or am I delusional?

Faldo de Res Pibil (if using brisket)

1 day ago
paulj in Home Cooking

Cochinita Pibil --- with Beef, is it doable or am I delusional?

http://www.kiwilimon.com/receta/carne...
Chamorro de Res en Achiote

Beef shank rubbed with achiote and orange juice, wrapped in banana leaf (and foil).

http://danbites.com/2012/12/20/faldo-...
kosher pibil - with brisket

1 day ago
paulj in Home Cooking

Pots and pans for Induction cooking

I've seen reference to a T-Fal 'professional' line that is induction compatible. But haven't seen any pieces in person.

1 day ago
paulj in Cookware

What would you do to fix the Food Network

Articles like this are based on quarterly and annual reports issued by the parent corporation

Back in May I summarized numbers from the latest Scripps report
http://chowhound.chow.com/topics/9205...

The pattern has been that HGTV audience and earnings have been growing, FN in a modest decline from a peak about 2012. But FN is far bigger than it was 10-15 years ago, so simply reverting to the old style programming isn't not going to boost the current audience.

The executives at Scripps and FN have spent their careers in media. The 'stars' usually started in the kitchen, but that isn't true for their bosses. One of the latest news releases was about the hiring of a WE TV executive as 'Vice President, Programming and Development for Food Network and Cooking Channel'.

http://www.scrippsnetworksinteractive...

Her Linkedin summary is:
"I'm a pop culture junkie with a passion for programming with mass appeal. I love spotting potential, developing shows, and working with producers to bring ideas to fruition."

That does not bode well for foodies who disdain the tastes of [the] hoi polloi.

1 day ago
paulj in Food Media & News

Worst Cooking show Buzzwords

You forget that the unemployed English majors are all waiting tables. The chefs and competitors on Chopped and Cutthroat don't have the advantage of a fine liberal arts education. They learned their cooking skills apprenticing in the kitchen or at some Culinary Institute.

Jul 26, 2014
paulj in Food Media & News

Looking for Real Churned Buttermilk

Several articles about Kate's talk about churning producing emulsifiers (broken off of the fat globules by the mechanical action), and that these contribute to improved baking qualities. But I have a suspicion that these articles are all coming from the same source, and may actually originate with the dairy. What they talk about sounds nothing like this Slate article.

The Slate article claims the byproduct buttermilk is lower in calcium than other dairy. But Kate's lists the same 30% as regular? Are they just using an industry standard label, rather than results from a lab test?

A new bit from the Slate article is that slaves would be fed buttermilk with stale cornbread. Posters in cornbread threads have talked about crumbling leftover cornbread in buttermilk (or about their father or grandfather doing so). I've tried that with the thick cultured stuff, but based on this article, I don't think I'm getting the original experience.

And contrary to the Slate author, I do like drinking a small glass of cultured buttermilk with a sweet desert. But I'm a grownup who likes my coffee black.

Jul 26, 2014
paulj in Los Angeles Area

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

Yes, price is a consideration. I also like to buy their bacon ends and pieces.

Jul 26, 2014
paulj in Chains

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

I regularly buy the code pieces (and sometimes joke about the TJ clothing dept). Yes, they come in different sizes and thickness. That's why they are call 'pieces', not fillets or sticks.

I have not found anything objectionable about the smell or taste.

A good use is in a chowder. Or some other stew where the mixed sizes doesn't matter.

Jul 26, 2014
paulj in Chains

Looking for Real Churned Buttermilk

According to the link I posted earlier 1c of Kate's is 100 calories, 2g fat. Trade Joes Reduced fat is 120 cal, 4g fat.

Jul 25, 2014
paulj in Los Angeles Area

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

The pan with a polka dot base has a steel trivet bonded to the base of the cast aluminum pan. The dots are aluminum pegs that show through holes in the steel disk.

I was thinking that the steel was pressed into the cast or machined aluminum base, but it could be that the steel was placed in the casting mold.

The inside surface of this style of pan tends to be a bit convex. But other than that it works well on both conventional burners and induction.

Jul 25, 2014
paulj in Cookware

Looking for Real Churned Buttermilk

The reduced fat cultured buttermilk that I get from Trader Joes is as thick as I'd want it. And that's without thickeners. Any thicker and it would resemble sour cream or crème fraîche.

Jul 25, 2014
paulj in Los Angeles Area

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

Though what I did gave me a unique piece - an induction compatible bare aluminum skillet.

Most of my induction capable pans are from TJMaxx - 3 stainless, 4 nonstick AL.

Jul 25, 2014
paulj in Cookware

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

yup, mine has a polka dot steel base like the left picture.

Jul 25, 2014
paulj in Cookware

Worst Cooking show Buzzwords

Jul 25, 2014
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.

Jul 24, 2014
paulj in Cookware

Pureeing the Myth of Sriracha Sauce

Yep, Mae Ploy (or similar brands).

Jul 24, 2014
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.

Jul 24, 2014
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.

Jul 24, 2014
paulj in General Topics