inaplasticcup's Profile

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Savory Use for Rice Krispies?

Maybe toss them in a little melted butter and sprinkle atop casseroles before baking?

about 19 hours ago
inaplasticcup in Home Cooking

San Diego Public Market - RIP?

So this is happening...

http://sandiego.eater.com/archives/20...

Doesn't look like a farmers market, exactly. Interested to see how it develops. The proximity to Stone should help with traffic.

2 days ago
inaplasticcup in San Diego

9 of the Most Underrated Dishes at Japanese Restaurants

All of these look delicious, but I think the picture labeled geoduck is actually scallop (hotate). :)

Sep 15, 2014
inaplasticcup in Features

Is it OK when David Rocco pronounces Italian words correctly but not when Giada does it?

I'll offer even better, if unoriginal, advice: Buy low, sell high.

You can thank me later. :D

paella: fish sauce

I actually think very small amounts of fish sauce can add a good depth of flavor and added layer of umami to many dishes without the dish itself becoming fishy. I use it in soups, stews and braises that aren't Southeast Asian in flavor profile for that reason all the time.

But at the very most, it is to be used as a salt element substitute and not a liquid element substitute. It is, as many have mentioned, far too salty first and foremost, and then also too pungent to use as a substitute for stock. That would be like replacing your stock with soy sauce. The dish would be inedible.

I might add a teaspoon to the stock to add some depth of flavor to the rice, though.

Why you should refrigerate tomatoes and ignore anyone who says otherwise?

I refrigerate my tomatoes whenever they've reached the desired ripeness, at which point I find the refrigerator does a fine job of keeping them there longer than does room temp. Otherwise, it's on the counter until they do.

'Course I think they always taste better at room temp. :)

Sharing recipes with friends?

If I've written a recipe for it, I share. I figure that recipe can spread more joy and enjoyment in more hands. :)

Sep 08, 2014
inaplasticcup in Home Cooking

Uses for leftover tri-tip?

We love tri-tip pho! :)

Also an easy topping for salads and yummy in sandwiches. Sometimes I caramelize onions then toss in some thinly sliced leftover tri-tip and make cheesesteak.

Jun 25, 2014
inaplasticcup in Home Cooking

Chinese cold noodles that you roll out - sort of like a fruit roll up

I think that's chow fun, and if so, I'm pretty sure you can buy them at any 99 Ranch.

Mildest Kimchi I can buy in a market?

I think Joe Kim's is pretty mild, isn't it?

Marinating question

I think it's probably safe to marinate earlier in the day, but since the meat is cut small/thin enough to fit on a skewer, maybe not more than an hour or two.

As for skewers, I like to soak them several hours, and even up to overnight if I remember. Refrigerating them right up until you skewer and grill also helps mitigate some of the burn.

Jun 20, 2014
inaplasticcup in Home Cooking

The Downside of Sharing Recipes...

As mentioned a few times upthread, I think that people significantly modifying your recipe and then expressing dissatisfaction at the result without any acknowledgment or apparent awareness that their choices might have contributed to the unsatisfactory result is probably the most annoying thing for me.

But in the end, it's possible they could have followed my recipe to the letter and still not liked the result.

In either event, unless it's a typo or error on my part, it's just not worth defense, argument, or further discussion.

May 19, 2014
inaplasticcup in Not About Food

not sharing recipes: ....huh? [moved from General Chowhounding Topics]

I've never had that happen to me personally, but I was present at a potluck in which one person asked another for their recipe only to be told they'd have to pay them for it, it's that valuable. The exchange was comical.

I think some people simply have no idea of the depth and breadth of excellent recipes there are to be had out there today, for free, categorized and searchable by ingredients, cuisines, and techniques, that make any one of our individual recipes so much less precious and unique than we'd like to believe, specially if we'd rather guard than share them.

May 08, 2014
inaplasticcup in Not About Food

my friends have no social sense at all

I did also read that the friend is very proud of his freshly roasted turkey and is glad for the opportunity to showcase it. :)

IKEA 365+ non-stick cookware, induction capable & inexpensive, I'm impressed!

I've had my IKEA nonstick for years and it's served me well. About due for replacement now. Good to know the prices are still as reasonable.

May 05, 2014
inaplasticcup in Cookware
1

Dipping into the well that is Korean cooking

I even use the oxidized stuff. It's generally a little saltier and slightly more pungent due to the oxidation and concentration from drying out, but I don't find it offputting, and it's not a health concern.

Oh, and I find the flavor holds up much better in the fridge, though I agree with many other posters who've said that they both keep for a very long time, refrigerated or not, from a food safety perspective.

Apr 24, 2014
inaplasticcup in General Topics

How often do you drink alcoholic drinks?

Anywhere from 2 to 4 times a week and anywhere from 1 to 3 drinks when I do.

Apr 07, 2014
inaplasticcup in General Topics

Is there a chance in heck we can get Fast Food chains to cut back on the salt on the fries?

I prefer my fries without salt and always ask for them that way. For me, it's about flavor and not health risks.

I notice a lot of fast food places have some salt solution soaked into the fries as well. Salt on top of that is just too much.

Mar 31, 2014
inaplasticcup in Chains
1

Man vs Food's Adam Richman admits fans expect him to binge but says 'slimming down has boosted my confidence' -Mirror

I'm glad he's not doing that to himself any longer.

Are we supposed to be tipping much less than I thought in California?

Thanks for chuckles, BacoMan.

I'm a generally 20% after tax, after drinks including bottles tipper with a fluctuating level of disposable income over the years (I hate to qualify this comment with that statement, but the assumption is often made that people who say what I'm about to say are cheap, stingy, lacking empathy and uncaring about those less fortunate...), and I still ponder the kinds of questions posed by the OP. Although I participate in the system because I find it my most conscionable option at the moment, I find inherent inequity and indignity in the tipping system.

As much as I encounter it on tipping threads, I shouldn't be, but I am always surprised by how many of us assume a fairly lofty moral highground based on our tipping habits.

Mar 18, 2014
inaplasticcup in Not About Food

Overheard in Thai restaurant...embarrassing "Yankees."

Thanks, sunshine. I've have a loookay. :P

Mar 10, 2014
inaplasticcup in Not About Food

Overheard in Thai restaurant...embarrassing "Yankees."

I don't know what Hyacinth is like, so without benefit of that knowledge, my guess is that the customer was cracking a joke about herself, and it wouldn't offend me in the least.

To me, that's like the Thai woman asking me how spicy (as in hot) I'd like my food and me saying, "5 PLUS! I'm Korean!"

Of course not ALL Koreans like their food as hot as I do, so it would be a somewhat hyperbolic generalization, but not totally out of left field.

And from what I know of the cuisine of the part of the US in which people refer to themselves as Yankees, it's not hot at all, is it? ^-

Mar 09, 2014
inaplasticcup in Not About Food

was this a social faux pas?

You were considerate hosts. The faux pas committed was certainly not yours. :)

McRib is Back, and Are you going to get one?

I usually have one or two whenever they sell them, but (and I'm not sure about this) it seems like they've changed the buns over the past few years - more dense and dry - which takes away from my enjoyment of them.

I think.

Or maybe I've changed.

I may or may not have one this McRib season...

Feb 25, 2014
inaplasticcup in Chains

What do you serve with steak?

I like to serve the hot steak over a bed of arugula and let the juices wilt and dress the arugula with a wedge of lemon on the side to add a bit of acid.

I also like roasted tomatoes in olive oil with fresh green herbs like parsley, oregano, thyme...

Roasted onions with chimichurri - also yummy with steak. :)

Feb 24, 2014
inaplasticcup in Home Cooking
1

Anchovies : Love it or hate it.

Love canned anchovies in pastas, dressings, tapenades, bagna cauda...

And they're not canned, but fried boquerones are a fave, too.

Definitely in the anchovy love camp. :)

Feb 21, 2014
inaplasticcup in General Topics

Customer Service: How important is it to you?

I actually don't find Outback's canned and condescending brand of service to be good service at all, but I generally feel that way about the service in our American chains that target the same market.

Overly familiar to the point of near rudeness at times for me, but I get that some people think it friendly.

Feb 21, 2014
inaplasticcup in Not About Food

Customer Service: How important is it to you?

For me, there is no food so good that I would knowingly subject myself to knowing and persistent bad service or shitty attitude.

More and more it's becoming my experience that as exceptional as an arrogant someone may think their product, there is someone out there who can and will provide the same quality of output with a generally good will and a pleasant demeanor.

They may be fewer and farther between than I'd like, but I'd rather stay home and cook (or boil myself a packet of ramen) than support a business that either prides itself on, or does not care to improve upon, its poor service.

HIKO SUSHI | Great sushi, Heartbreaking Experience [moved from LA board]

Thanks for bringing that to our attention. Can't speak for anyone else, but the date of the OP totally escaped me. :)

Feb 20, 2014
inaplasticcup in Not About Food

Thai Shrimp paste

The paste definitely lends a pungency that's hard to achieve with sauce, but you may not miss that much pungency depending on your palate.

Have you considered fish paste?

http://www.thaifoodmaster.com/thai_fo...

Feb 20, 2014
inaplasticcup in Home Cooking