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Online food reviews reveal inner self, Stanford researcher finds

Did I only read part if the article or did you go on the read the full journal article somewhere?

about 18 hours ago
thimes in Food Media & News

Online food reviews reveal inner self, Stanford researcher finds

It was an interesting angle to take on analyzing reviews. But I'm not sure about the findings themselves.

Is it really a surprise that bad reviews not only talked about bad food but bad service as well . . . .and good reviews used words related to sensual pleasure?!?

Hardly an insight into a reviewer's "inner self" - in my read of the findings.

Thanks for posting it.

about 21 hours ago
thimes in Food Media & News

Faux pas - eating fish at work?

No, of course no company names.

I'm just curious if these are large cubicle farm type companies - small 30 people offices - sales/retail type environments - etc.

2 days ago
thimes in Not About Food

Faux pas - eating fish at work?

I've never worked anywhere that specific items were "forbidden" from being eaten.

Can I ask what type of company people work for that this seems like common practice?

2 days ago
thimes in Not About Food

Faux pas - eating fish at work?

I don't but honestly I've heard at least someone complain about just about every thing I've seen someone eat at work - so what the hell, eat what you want, someone's going to complain anyway . . . .

Apr 14, 2014
thimes in Not About Food
3

Risotto still too grainy….what do you suggest?

It depends what you mean when you say "grainy" - but not that the rice is undercooked.

Based on that alone - my guess is that it is actually your parm cheese that is making it taste grainy. Real parm cheese doesn't really melt well and adding a ton at the end could result in what could be described as a "grainy" texture - it can keep a crunchy component to it pretty easily.

You can still try adding butter/cream at the end, which can add to the richness - but I'd try less parm for sure - and/or maybe trying a different cheese like a romano, which melts a little better than parm.

Apr 13, 2014
thimes in Home Cooking

Detecting Heat in Chiles

I've never heard that before - sounds like old kitchen lore to me.

Apr 10, 2014
thimes in General Topics

Cartilage in Calamari?

If you're cleaning a lot of squid, it isn't that hard to miss a piece of a quill. They can break pretty easily in packaging and transport. So you think you pull the whole thing out but you've actually left a piece of the tip in there.

I've actually done this at home before too and didn't notice the piece until I went to slice into rings . . .

Apr 08, 2014
thimes in General Topics

Frozen Maine lobster tails in shell - how to prepare?

sure they do . . . .

here is one place - first result

http://www.simplylobsters.com/Lobster...

Apr 07, 2014
thimes in Home Cooking

Sushi, Octopus roe

I had never heard of this as a "food" before.

From looking at the posted pics it looks like sometimes it is the actual eggs (first set of pics) versus sometimes being the pressed pre-laid egg mass (second pic).

This post also made me look up the word roe since I realized maybe I didn't know exactly what the word meant - or never really had thought about it. I guess there really isn't a consensus on how it is used - which once I thought about it I guess I understood on some level (e.g. Salmon roe - I expect individual eggs vs Shad roe - I expect the whole internal egg sac).

Interesting post.

Did you have individual eggs like in the sushi in the first set of pics (grocerytrekker) - or what looks like a pressed/cured form in the second pic posting (Lbcuisine)?

Apr 07, 2014
thimes in General Topics

Frozen Maine lobster tails in shell - how to prepare?

They certainly could be Maine Lobster - nothing from the description suggests otherwise. They could also be warm water lobster (Florida lobsters) - which look a lot alike but often have spots - once you've seen both of them often enough you can just tell the difference but its hard to describe.

Anyway - yes - thaw - then boiling or steaming is the easiest - enjoy!

Apr 07, 2014
thimes in Home Cooking

Mmmmmmmmickey D's fries....

Potatoes are one of those foods that "they" say to always buy organic. I guess there are a lot of pesticides used on potato farms and potatoes have a tendency to retain them after harvesting and washing.

(Not that any of that makes McD's fries better . . . just saying)

Apr 07, 2014
thimes in Food Media & News

Mushroom Logs

I was given one as a gift. I tried it and only got one or two little tiny mushrooms. It was a disappointment for me.

I'd be curious to hear other people's experiences too because I'd love for them to work.

Apr 07, 2014
thimes in Gardening

Making Italian "tacos". What should I fill my focaccia "shells" with??

it depends how "italian taco" you want to go . . . .

instead of rice - use orzo
instead of salsa - use pesto
instead of ground beef - meatballs/sausage/bolognese
instead of lettuce - basil/arugula

Apr 06, 2014
thimes in Home Cooking

How to map out foodie destinations?

I've made these before lots of times - most recently for a trip out of the country - so I also didn't want something internet based (though I did have both a printed copy and saved a pdf on my iphone, so I could have a digit copy as well).

How to do it will depend on what type of software you have on your computer.

Here are some options:

1) create your own google map with your own locations and just print out the map. (Not my go to option for sure but it can work).

2) find a map online (image search or screen shot from google maps works too), paste it into powerpoint and create dots/boxes/descriptions in powerpoint - then just print that out.

3) Do the same as described in #2 but with something like Illustrator/Photoshop/InDesign.

Tip: in either #2 or #3 you can change the page size depending on how many points you have or how much description you want to add. You can create something 11x17 in Powerpoint (if you're using Illustrator/etc you probably already know that but not everyone changes that setting in Powerpoint). Then just save it to a thumb drive and print it out at a Kinko's/Staples/etc.

I also like to color code my dots for things like "desserts" - "restaurant" - "bakery" - etc. That way if I'm just in an area and in the mood for something I can just see what is near by more easily. But I'm a little anal when it comes to those types of things . . .

This was mine from a trip to Paris (done in Illustrator and I just scanned a tourist map that I had already)

http://chowhound.chow.com/topics/7896...

Apr 05, 2014
thimes in General Topics

Paris Must-try Desserts/Baked Goods, Chocolates, Candies, etc.

I love Patrick Roger's stuff too.

Apr 04, 2014
thimes in France

Dairy Products that Taste Like Movie Theater "Topping"

I haven't noticed - but to be honest I haven't had theater "butter" in years either, so I'd have to go off smell more than taste.

Apr 02, 2014
thimes in General Topics

What do you put on your fried chicken?

my preference is plain but we have a fried chicken truck that puts a vinegar/honey sauce on theirs that is really really good. I am reluctant to call it a "sauce" - it is more of a gastrique, in that it is pretty thin.

Apr 01, 2014
thimes in General Topics

What to do with Spring Garlic?

You can use the bottoms the same way you would any garlic - and the green tops the same way you would leeks.

I love spring garlic in Aioli - it has a less harsh but still garlic-y aspect to it.

Enjoy!

Mar 29, 2014
thimes in Home Cooking
1

epicurious.com...running into the drain

I've only ever done recipe searches on Epicurious - funny but after all these years I'm not even sure I knew they had a blog. I'll have to look at it.

Mar 29, 2014
thimes in Food Media & News
4

Your Favorite Pasta Dish?

That is an impossible question for me - I'll eat any pasta - anytime.

What I'm making tonight is super simple and I'm craving it . . . pasta in an asparagus sauce . . . don't know if it has a real name -

Approximate recipe:

1lb asparagus - broken into pieces, tips reserved
boil pieces in salted water for 5-8 minutes (depends on size)
strain - put asparagus and a little cooking liquid into blender/miniprep/etc and puree
put back into pot (no need to strain puree), swirl in about 1/2 - 1 stick butter

toss with 1 lb pasta (I like a standard spaghetti for this but S.O. likes something tubular with it . . ) - top with asparagus tips

It's lovely - sometimes I sprinkle with Parm, sometimes add shrimp . . .

Mar 28, 2014
thimes in General Topics

Tip on chopping a large block of chocolate

whack it with a rolling pin helps start the break up process - then for smaller stuff I use a serrated knife. Curious how your chocolate chipper works out, I've always toyed with getting one.

Mar 28, 2014
thimes in Home Cooking

Wedgwood or Apilco?

looks like you made your choice -

My only suggestion was going to be to - get the measurements of the plates and be sure they fit in your dishwasher (if you're a dishwasher user). I have a few different sets of dinnerware, one of which the large plates don't fit easily in my dishwasher without the top rack spinning wand hitting them if I don't put them in just right and taking up a lot of room . . . .

Mar 28, 2014
thimes in Cookware

Truffle oil...619 calories per tablespoon??!!

Loved the cat bomb - wouldn't have noticed it above poster didn't mention it.

The label is all kinds of wrong . . . .

Serving size - 2 spoonfuls - 15ml (1 Tbs)
Amount per container - about seven???????
Calories 619????????
Total Fat 68g???????

In general -
1 Tbs fat = 14g
1 g fat = 9 calories

Thus
1 Tbs fat = 126 calories

Mar 26, 2014
thimes in General Topics

Bourride vs. bouillabaisse [Split from France board]

you'll have to share your aioli recipe with me, I've never made it with soaked bread . . .

Mar 25, 2014
thimes in General Topics

Sansaire sous vide - my experience as a warning!

The change in price points has seriously changed the sous vide market. They were the only game in town when I bought mine.

I am very happy with my professional but can't say it is the one I would buy in today's market. If there was a less expensive one on the market I would have gone with that but I also had "upgraded" my sous vide contraptions a few times before jumping into the circulator market . . . but my professional can handle a larger water bath than I typically use . . .

Mar 25, 2014
thimes in Cookware

Sansaire sous vide - my experience as a warning!

I have the professional though when I bought it, it was the only option they had available. It isn't the quietest thing in my kitchen but not horrible either.

Mar 25, 2014
thimes in Cookware

Sansaire sous vide - my experience as a warning!

happy with my polyscience

Mar 25, 2014
thimes in Cookware

Bourride vs. bouillabaisse [Split from France board]

isn't the thickening agent in aioli . . .egg yolks? semantics on some level.

Mar 25, 2014
thimes in General Topics

Help with my new pasta and ravioli machine

I've never had great luck with those things (if it is what I'm thinking it is) . . . . what type of filling were you using. The only luck I've ever had is with very smooth even filling - essentially just ricotta.

Mar 24, 2014
thimes in Home Cooking