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GH1618's Profile

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Master List of Beers Owned/Destroyed by Anheuser Busch/InBev

A brigand is, literally, either a lightly armed irregular foot soldier, or a bandit, esp. one who resorts to pillage and ransom demands (source: The New Shorter Oxford). I suppose this is just rhetoric without any applicability to reality.

Besides, even very small breweries are likely to be incorporated. Just how big must a corporation be to be a "brigand"?

about 11 hours ago
GH1618 in Beer

LA Restaurateurs Think the $15 Minimum Wage Hike Spells Doom for the Industry

It used to be that minimum wage jobs were for high-school students who lived with their parents. The notion that minimum wage should be a "living wage" for adults living independently is a relatively new idea, and not a particularly good one, in my opinion. I tend to be sympathetic to restaurant owners, but also to people who are trying to get by on wages from restaurant work.

Arrrgh! Please help settle tipping argument!!!

To clarify, if one is in a higher-end restaurant with a sommelier offering very expensive bottles of wine, and advice in selecting one, then a $10 tip which would be appropriate in a restaurant with a more modest wine list would not suffice. Maybe $20 when one is in the neighborhood of $100 a bottle and up, but I'm not sure (since I don't go to such places).

It's similar to the rule I use for drinks by the glass -- a fixed price per drink, at a particular type of bar. So, for instance, there are bars where my tip is $1 for any glass of beer, wine, or whisky (but a made-from-scratch bloody Mary merits $2). The tip is also $1 for a free glass of soda water. In a more upscale bar, the base flat rate would be $2 instead of $1.

about 14 hours ago
GH1618 in Not About Food

Green Onion Rant

It isn't a matter of right, as you seem to imply, but simply a matter of competing interests between you and the grocer. The grocer has a reasonable objective in controlling costs, and increasing options and services increase costs. Where they draw the line at how much individual service they are willing to provide is just a business decision which needs no justification.

about 15 hours ago
GH1618 in General Topics

Green Onion Rant

There are some stores which will cut things sold by weight in half, but if green onions are sold by the bunch, then pricing is a problem, because pricing is all in the computer. If they sell smaller bunches as a regular option, the price would be in the computer, but their overhead would be higher. The more service you get from your grocer, the higher the overhead, and the higher the price, as a general rule.

I just throw out unused produce when it deteriorates and don't worry about it. The supermarket wastes a lot more produce by culling the less attractive pieces every morning to keep the displays looking fresh. My quality threshold is a lot lower than theirs.

I used to think that the bundles of flat-leaf parsley were too large to avoid wasting most of it, then I discovered I could put a lot of it in an omelette to good effect. The same would work with green onions.

about 15 hours ago
GH1618 in General Topics

Arrrgh! Please help settle tipping argument!!!

I likely would not, even I could afford such a wine (I cannot) and would order it if I could (probably not). Where did you get that idea?

about 16 hours ago
GH1618 in Not About Food

Favorite Chicken Salad Mix-Ins?

No fresh bell pepper for me. I get roasted red peppers in jars for chicken salad. Olymp (from Greece) is what I'm using right now. Also Sicilian black olives.

about 17 hours ago
GH1618 in Home Cooking
1

Arrrgh! Please help settle tipping argument!!!

Some people are of the opinion that the tip for wine service should be the same for any bottle of wine, say $10 per bottle. On the other hand, if you are ordering wine at over $100 per bottle, you can afford to tip more.

about 21 hours ago
GH1618 in Not About Food

non-meat foods stick to All Clad

I don't expect one cooking surface to do well for everything. I have some All-Clad with stainless steel interior, but I also have a small nonstick pan for eggs and cast iron for bacon and breakfast potatoes. A steel crêpe pan is best for crêpes, of course, but a large one is also good for a regular pancake.

about 22 hours ago
GH1618 in Cookware

Anyone else find All Clad handles horribly uncomfortable?

I'm fine with them. There are plenty of other brands with poor handles which nobody ever complains about, notably de Buyer steel pans (and other French steel pans). Cast iron skillets generally have poor handles, yet people love them.

There must be many people who think A-C handles are acceptable, because a lot of A-C has been sold with them.

May 24, 2015
GH1618 in Cookware

Asian recipe calls for capsicum peppers - which one?

This is right.

May 23, 2015
GH1618 in Home Cooking

National Geographic: Which California Crops Are Worth the Water?

This chart seems to ignore monetary worth. Export crops are "worth the water" because they bring money into the state. Almonds are grown here because they are a high-value (monetarily) in demand world-wide.

May 23, 2015
GH1618 in Food Media & News

What is Important in Food Photography?

That applies to most photography.

May 23, 2015
GH1618 in Not About Food

"Good" American Cheese-Does it exist?

Here's the U. S. definition of "pasteurized process cheese," of which "American cheese" is one type:

http://www.accessdata.fda.gov/scripts...

"Pasteurized process cheese food" is defined differently, and may have lower fat content:

http://www.accessdata.fda.gov/scripts...

May 22, 2015
GH1618 in Cheese

"Good" American Cheese-Does it exist?

Processed cheese was invented in Europe, I think Switzerland. "American cheese" is a pateurized process cheese made from particular American cheeses, Cheddar, Colby, and/or Swiss.

May 22, 2015
GH1618 in Cheese

Best type of pan for caramelizing mushrooms?

I don't think the material of the pan matters. It's the heat that does the job. I use a small saucier with stainless steel interior just because it's a convenient size and shape.

May 21, 2015
GH1618 in Cookware

buying a new knife

My thinking, exactly.

May 21, 2015
GH1618 in Cookware

Is it ok to eat many eggs?

Linguafood is right, but you don't need to shave your head literally. Just have your barber mow it down everywhere with a #1 attachment. Quick and easy.

May 21, 2015
GH1618 in General Topics

Country of Origin Labeling rules in the US are under attack

What needs to be said is that the World Trade Organization, of which the United States is a member, has ruled against it. The latest ruling is actually the fourth against it. Previous efforts to revise the rule to WTO satisfaction were unsuccessful, so it looks like the Congress will throw in the towel.

May 20, 2015
GH1618 in Food Media & News

Country of Origin Labeling rules in the US are under attack

The controversy has been going on for some time, and it looks like the COOL rules will finally be repealed.

May 20, 2015
GH1618 in Food Media & News

buying a new knife

Six inches seems a little small to me. I use an eight-inch cook's knife. You may not like a knife that large, but there are several seven-inch knives available. Here's a nice one:

http://www.cutleryandmore.com/messerm...

May 20, 2015
GH1618 in Cookware

Sriracha: Is it a Hype?

In my opinion, yes.

May 19, 2015
GH1618 in General Topics

Flatware buying tips?

There are so many choices. First, you need to narrow down the style, of which there are many types. For everyday use, it should be classic, whether traditional or modern, not so unusual that you would tire of it. If size and shape of a piece is that important, you might consider ordering a place setting or single piece from Replacements.com to try it out.

I would let the wife approve the purchase of a whole set in advance rather than risk having to decide whether to return them..

An important characteristic is weight. You want sturdy pieces, not something easily bent.

I am not a Costco customer, so don't know how much selection they have, but I would guess that any one source does not have enough choice, given the vast number of patterns available. On the other hand, I bought a classic Oneida pattern (Paul Revere) 45 years ago and still use it for everyday use.

One source of bargains, if price is important, is Overstock.com:

http://www.overstock.com/Home-Garden/...

May 19, 2015
GH1618 in Cookware

Grocery Outlet May 2015

I doubt there is a different recipe for San Francisco. That doesn't make sense.

May 18, 2015
GH1618 in San Francisco Bay Area

Gas Stove Problem

It's important that the stove be configured properly for natural gas or LP, whichever you have.

May 18, 2015
GH1618 in Cookware

Gas Stove Problem

The left front is the most powerful burner, but it's only slightly more than the others - 8000 BTU. For fast boiling, consider geting a portable induction unit, if your pot is compatible. I do think 45 mintes to boil iss unusually long, however.

May 18, 2015
GH1618 in Cookware

Grocery Outlet May 2015

The mayo (Hellmann's label) is also at Oakland GO at that price. It's a 30 fl. oz. jar.

May 18, 2015
GH1618 in San Francisco Bay Area

i am not planning to replace the dishwasher when it dies.

If you use a polyethelene cutting board, sanitizing is a good idea, because bacteria can survive in the cuts in the board which inevitably develop. When I use mine for raw chicken (which can contain the worst pathogens), I place it flat, business side down, in the dishwasher, and wash with "high temperature wash" and "sanitizing rinse."

If I didn't have a dishwasher, I would soak it in bleach.

May 18, 2015
GH1618 in Cookware
2

I am in your town. I have 100 USD and an afternoon off. Food crawl. Where do I go??

In Oakland, California, go to Piedmont Avenue (take the no. 12 bus from a downtown BART station).

Grégoire, a hole-in-the-wall place with a nice counter for a soup course.

DeScanso, across Linda from the theater, for barbacoa. I my choice is a couple of shrimp tacos, dorado style.

Baja Taqueria for a fish taco with chips and salsa.

Either Simply Greek for a gyro or Ferrari for an Italian sandwich, as you prefer.

Check out the prepared deli foods (hot and cold) at Piedmont Grocery. They have tables outside the back door.

Timeless coffee, up from the theater, for coffee and dessert.

May 18, 2015
GH1618 in General Topics

Breakfast around Union Square [San Francisco]

I've had a nice breakfast at Scala's Bistro in the Sir Francis Drake.