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FoodPopulist's Profile

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Your Giant American Refrigerator Is Making You Fat And Poor

A consumerist economy that caters to people making long commutes to car-oriented suburbia is what makes Americans fat. Your giant American refrigerator is just one of the things that makes that lifestyle easier.

Asparagus with sauce

A sauce made from browned butter, soy sauce, and lemon juice.

Jun 01, 2014
FoodPopulist in Home Cooking

Cutthroat Kitchen

I was wondering how long it would take before they did one of those. I've been looking forward to it.

Colicchio on The Food Movement and it's lack of effectiveness

Part of the problem are the people who claim to be concerned about food policy but are in favor of cutting food stamps (SNAP).

Colicchio on The Food Movement and it's lack of effectiveness

I think he is explaining that the "food movement" is split between those who are interested in promoting local/organic food and those who interested in fighting hunger. He wants both sides to get together.

From his experience, private charity can't possibly make up for cuts in domestic spending such as the $8.8 billion taken away from SNAP. That's a problem he wants to solve. So, I think he has to walk a tight line in appealing to food snobs with above-average income to get them to support the large-scale programs necessary to combat hunger without turning them off from the necessary redistributionist properties of such programs.

If he wanted to be clear, he should be telling some foodies to stop being selfish jerks who are mainly concerned with their own dining experience and things they can post to Facebook/Twitter, but being too honest with them may be a counter-productive tone.

China causing rising burger prices

According to Vox
http://www.vox.com/2014/5/24/5743772/...

Despite American beef being banned in China due to mad cow disease, China's increased demand for beef imports is putting huge pressure on the global beef market. The price of ground beef in America almost doubling since 2010 after years of holding firm at a bit over $2/pound tracks with Chinese beef imports jumping from less than 50,000 metric tons of beef per year to almost 500,000.

A Non-Offensive Universally Acceptable Meal

I don't have vegans among my closest friends, but I am often the person who gets asked to make a special dish for a party that may have vegan or vegetarian guests.

I'm okay with giving them alternatives, I just hate catering exclusively to their tastes and making everything vegan-friendly.

May 20, 2014
FoodPopulist in General Topics

A Non-Offensive Universally Acceptable Meal

I'm not opposed to vegan options. I am opposed to having only vegan options.

May 20, 2014
FoodPopulist in General Topics
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A Non-Offensive Universally Acceptable Meal

I am offended by food that caters to vegans. How will you find an acceptable meal for both myself and a vegan?

May 17, 2014
FoodPopulist in General Topics

Red Lobster Sold...................

I find it interesting that you mention a black celebrity because apparently there are racists out there who seem to associate Red Lobster with black patrons.

http://bbs.clutchfans.net/showthread....

May 17, 2014
FoodPopulist in Chains
1

Red Lobster Sold...................

I've lived in places where there are no similarly-priced independent seafood restaurants or where those restaurants are actually worse. Or their specialties are things like walleye and perch (which I don't eat) and not crab or shrimp (which I do eat).

May 17, 2014
FoodPopulist in Chains

Why so many threads on tipping?

England has weird pronunciations of names of places and people as a way to let educated people know who are their cultural peers and who are the riff-raff beneath them.

Tipping is one way that Americans establish social status to each other. People don't want to look ignorant of social rules, but they also don't want to spend more than necessary.

What would you do to fix the Food Network

Most people are more likely to watch on a weeknight prime time. It probably doesn't make sense from a financial perspective for FN to use such valuable scheduling real estate on programming that appeals more to people complaining in this thread.

Haagen Daz did away with Pistachio and Cookies and Cream

Is that why Haagen Daz was on sale at my local grocery for $1.99 last week?

May 13, 2014
FoodPopulist in General Topics

What would you do to fix the Food Network

PBS doesn't put its cooking shows on during prime time in the middle of the week, right?

If FN were to do a programming bloc that appeals to Chowhounds, the correct time to schedule it is probably when PBS stations typically put on similar programs.

What would you do to fix the Food Network

The contestants start off with a pot of boiling water and the oven preheated to 500.

What would you do to fix the Food Network

Their ratings have gone up recently. This has been credited to Beat Bobby Flay, Guy's Grocery Games, and Cutthroat Kitchen. Pioneer Woman and Trisha's Southern Kitchen have also been credited with ratings doing better.

http://variety.com/2014/tv/news/food-...

What would you do to fix the Food Network

It is a standard criticism that doing the obvious shows a lack of creativity.

For cooking competition shows, I generally prefer giving them ingredients where they can't easily pull recipes out of their back pocket and do something they've done before. I like forcing them to get creative with a product they have never used before.

I can't tell when milk is spoiled

I like durian. That might be a problem.

I can't tell when milk is spoiled

There seems to be some point in the aging of milk where it starts to cause cramps, flatulence, and other symptoms of lactose intolerance.

I don't have problems when it is milk that is recently bought. I am more likely to have problems when the milk has been there for a while. I suspect it has gone bad somehow, but I can't really tell when it has passed that point based on odor and taste.

May 04, 2014
FoodPopulist in General Topics

I can't tell when milk is spoiled

Does anyone else have this problem?

Milk always has an odor that seems off to me. I just never learned to tell when it is bad. Not having a lot of it growing up in a house with lactose-intolerant Asian parents is probably why.

I buy it when I plan on cooking something with milk and I am often left with half a container of milk that I end up forgetting to use. I hate how wasteful it makes me feel.

Even though I don't like the smell, I have no problems eating cereal with it. I just have zero confidence in being able to tell if it has gone bad and is more likely to cause stomach problems as it approaches the "sell by" date on the container.

May 04, 2014
FoodPopulist in General Topics

Communal tables at restaurants - your opinion please?

So, good idea for people who don't want to be around some of those people?

Apr 28, 2014
FoodPopulist in Not About Food

Pork belly...fail?

If it is close to falling apart, I have done things such as a two-person job using two large turners/spatulas and some tongs to transfer it from cooking vessel to a serving plate. Sometimes, I have ended up cutting it into smaller pieces before moving it. If I absolutely had to move it in one piece, I would consider finding a way to put some cheesecloth or foil underneath it and use that to transfer the pork belly, but I've never had to resort to that back-up plan.

It's normally served in some of the braising liquid, sometimes reduced down to create a thicker sauce, along with other items such as shitake mushrooms or banana blossoms (usually bought dried from an Asian grocery) that I added for the last hour or so of the braise.

I usually score the fat so that you have these cubes of fat attached to a single piece of meat served buffet-style (it something I usually only cook for parties) where people can easily separate a piece of meat attached to fat.

Apr 28, 2014
FoodPopulist in Home Cooking

What to Drink with Shrimp and Grits

A bloody mary made with bacon-infused vodka.

Apr 27, 2014
FoodPopulist in Home Cooking

FN and CC announce 35 new shows for the upcoming year

I think it doesn't make sense for the channel to cater to people looking for a level of instruction above a certain point because you just don't have enough people watching who are interested in them. It might make more sense to offer products such as DVDs or online videos at an additional cost for people who want to elevate their home cooking even further.

Communal tables at restaurants - your opinion please?

There are probably a lot of motivations. To be different. To provide a faux-homey atmosphere. To pack more diners into a given space. To make clean-up easier. To cater to diners who may not love your favorite restaurants.

Apr 27, 2014
FoodPopulist in Not About Food

Pork belly...fail?

I usually braise pork belly until it is so tender that it is close to falling apart and you can make the layer of fat jiggle. Some recipes will say to braise until it actually is falling apart.

I'm not sure if searing it before braising helps to hold it together, but that's what I do.

Apr 27, 2014
FoodPopulist in Home Cooking

FN and CC announce 35 new shows for the upcoming year

She was uncomfortable doing the butt-kissing or the chefs were uncomfortable because she wasn't doing it enough?

FN and CC announce 35 new shows for the upcoming year

Revamping Cooking Live would probably involve making the show not live and using social media such as Twitter to field questions for episodes that are aired later than they are taped.

For me, the epitome of what a cooking show should be is to be entertaining enough for me to watch someone else make something that I would never make for myself or even eat.

FN and CC announce 35 new shows for the upcoming year

The prime-time competition shows have staggered release dates, so I think those will be taking turns filling some prime-time slots for one- or two-month runs. I think we might be looking at fewer re-runs of DD&D in the short term.