p

Puffin3's Profile

Title Last Reply

LATECOMERS FOR DINNER

One of my uncles was effed up he would actually arrive on time then drive around the block a few times so he could make his late 'Grand Entrance' at every family get together.

about 4 hours ago
Puffin3 in Not About Food

LATECOMERS FOR DINNER

I don't "care" about people who don't "care" about me.
I've written off a few relatives over the years and frankly I've never missed them and their self-centered rude behaviour.
Life is very short at the thin end.

about 4 hours ago
Puffin3 in Not About Food

Over 50 dogs rescued from South Korean meat farm

This issue 'boils down' (sorry, I couldn't resist) to a meme of 'American Exceptionalism'.
It's wearing pretty thin throughout most of the world.

1 day ago
Puffin3 in Food Media & News

$15 hr min. wage x zero hours =?

You better hurry up and get your 'hipster on'. LOL It's already fading from the 'trending heavily' scene faster than a popcorn fart in a windstorm in some cities on the West Coast.
Next up?
'Uber' twenty-something young men are going for the extreme groomed look. The most fascinating thing is they are having their clothes tailor made to precisely copy the beautiful men's fashions from the twenties/thirties/forties/fifties. Including the same fabrics. Think The Great Gatsby or Rock Hudson or Fred Astair..
IMO that's progress.

1 day ago
Puffin3 in Not About Food

garbanzo beans

Family favorite:
The recipe is a large one but you can adjust for a smaller amount:
In a large stock pot saute a couple of fine chopped sweet onions till tender.
Four-six large tins a well rinsed chickpeas.
3T BTB chicken stock or homemade.
10 C half water half chicken stock.
1 large smoked ham hock. I score the fat a lot to get the most flavor.
1 t dried each of crushed garlic/ginger/cumin.
Simmer for a couple of hours.
The flavor of the ham will be infused with the chicken stock flavor. This is of course a classic pairing of meats and of herbs/spices for making Asians soups/broths.
I then remove the ham hock and when cooled remove the meat from it which I coarsely chop.
I use a Chinese spider to remove about a quarter of the beans and set them aside with the ham.
I then stick blend puree the remaining beans/onions/stock to a smooth consistency. Season with dried chili flakes/white pepper/Kosher salt. When I serve the reheated to very hot soup I add some chopped ham and whole chick peas to each bowl. Sprinkle on something 'green' and serve. Whole baguettes served on the side. The family/friends enjoy twisting off a nice chunk of the baguette.

1 day ago
Puffin3 in Home Cooking

'Farm Eggs'

Thanks.
Ya I used to keep about thirty assorted laying hens a few decades ago.
There's nothing so nice as reaching into a laying box and feeling the still warm egg.
The chickens were only fed veg. table scraps otherwise they were on their own for food.
Each night they wandered into the coup and settled down for a nice long sleep.
We kept one big barred rock rooster to keep the girls 'in-line' LOL
He was usually always first out in the morning and last in at night.

1 day ago
Puffin3 in General Topics
1

$15 hr min. wage x zero hours =?

Actually he is my younger cousin's twenty five year old son. They were visiting from Hood River.
He even had the mandatory four day old beard!..........and a BA in Sociology. His 'Major' was in 'Urban Myths'.
I saw his mother 'sneak' him a few fifty dollar bills when they knew his father wasn't looking.

1 day ago
Puffin3 in Not About Food

$15 hr min. wage x zero hours =?

Obviously the "solution" to the problem has not been found which works for all parties involved.
It never will be. If we look at the really big picture some irreconcilable facts stand out.
The USA is a very expensive place to live generally. Those who choose to live in the most expensive parts of the country who have no saleable skills or there is no demand for their skills do it by they own choice.

People at the low end of the education scale will never get a decent paying stable job. Even those with excellent educations find it extremely hard to find a decent/stable job.

It's no use artificially inflating the hourly income then pretending the consequence won't affect the cost of goods and services. That's silly.
It's an urban myth that claims "if only the rich business owners wouldn't be so greedy their poor employees could receive more money".
Read this next part very carefully if you truly want to understand the black and white reality.

I'll type this slowly so everyone can follow:
BUSINESSES THAT ARE BASED ON EMPLOYING NO-SKILL-LOW SKILL-NO EDUCATION WORKERS HAVE EXTREMELY NARROW PROFIT MARGINS.
Read that again. Ask any economist on the planet and they will agree.
You have a farm and you grow vegetable crops. You have a business selling fast food. You own a motel. And yes you own a franchise that sells hot coffee and muffins to people so stupid they'll pay ten bucks for a cup of burnt coffee. Who are the people that make up your employee base? The illiterate/the no-skills/the unemployable (including the people with Art's degree in fields wherein there are zero jobs). You won't find 'educated' young people picking cabbages or doing manual labor. As long as there's a clean air conditioned safe place to work, no matter what the pay that's where you'll find them. I honestly heard one young strong healthy 'hipster' when asked why he didn't go work at the local market garden say "I can't. I don't have any shoes that would be suitable".
We all live somewhere on the socio economic totem pole. The fact the totem pole exists everywhere is a function of the human condition. Be it in a rural village in India or in downtown Seattle.

2 days ago
Puffin3 in Not About Food

'Farm Eggs'

What do you mean "harvest"?
Do you keep chickens? If so do you mean the eggs end up costing you $3.50 a dozen?
Confused.

2 days ago
Puffin3 in General Topics

'Farm Eggs'

That's how we buy ours too.
One farmer has a hidden trail camera set up to photograph each vehicle as they approach his roadside stand.
Last year he caught an egg thief. The farmers very large teenage sons
taught the thief a life lesson he will never forget. LOL

Mar 24, 2015
Puffin3 in General Topics
1

Tips for cooking with stainless steel cookware?

You're right. Porous was the wrong word to use.
The surface of SS cookware, especially the cheap stuff like what's made in Brazil/China etc has a 'rough' enough surface to allow food to adhere to it. Filling in the rough surface using salt/oil helps the cookware to be somewhat non-stick.

Youtube: Seasoning a stainless steel pan. You'll get over 10,000 results.

Mar 24, 2015
Puffin3 in Cookware

$15 hr min. wage x zero hours =?

"So be it" may be fine with you but there are a lot of potential restaurant customers who, in todays economy are watching the menu boards and price lists more cautiously than in more stable economic times.
The burger and fries that cost $8 last year that is now on offer for $12 is a much harder sell. (The fries may be a few grams less and the burgers may be fractionally smaller and the mustard and relish may be a touch meager) Does this sound like a burger and fries you've enjoyed lately? LOL "God there's a lot of lettuce on this burger!".
Same for the cost of all food in general.
Tipping is just an added surcharge to the advertised price of a meal.
Why not make things easy and jack up the price 20%? Then the owner can take the 20% and divide it up between the workers......including 'back of house'.
The menu can read: "Twenty percent of the price of your meal is divided equally between all our employees including back of house".

Mar 24, 2015
Puffin3 in Not About Food

'Farm Eggs'

Cowichan Valley B.C.

Mar 24, 2015
Puffin3 in General Topics

HOW DO YOU DEAL WITH "MAYBES" WHEN YOU INVITE GUESTS FOR DINNER?

When I invite family friends they know better than to eff with me. If you tell me you are coming and at the last minute can't you contact me immediately. Fine. No one has ever not shown up without telling me and no one has ever brought along people without talking to me first.
I don't take no shit from anyone.....ever.
That way I stay nice and relaxed and happy happy happy.
I just came back from a little family enterprise. We decided to make and freeze a few hundred Chinese pot stickers to be divided up. Everyone showed up and everyone did what they said they'd do and it was fun and productive.
It's the Mennonite way.

Mar 23, 2015
Puffin3 in Not About Food
1

$15 hr min. wage x zero hours =?

But all the 'cough' graduates deserve a trophy. LOL
Not to put too fine a point on it but I wonder how many Asian students leaving high school don't know how to read or write or do basic math?
In today's reality if you do not have basic reading/writing/math skills as a minimum there is only one path ahead. It's to the office where you get help filling in the forms to receive food stamps........for the rest of your life.

Mar 23, 2015
Puffin3 in Not About Food

Additional charges that seem unjustified that the establishment might think twice about

I feel many people are only looking at this from the customer POV.
Think about it.
No restaurant/deli owner in their right mind would start adding extra charges and risk the wrath of their regular customers......who incidentally are the backbone of their cliental.
"I've been coming here for ten years and now you're going to charge me for an effing slice of pickle!"?
The owners are watching their overhead creep up each month. Their so-called 'profits' are going from 2% down to 1 1/2%. Next year who knows?
Yes 'seasonal' restaurants who cater to the customer who is only buying the cheeseburger once will and do charge whatever they can get away with. The season is short. But the overhead lasts for 12 months..
As for the pickle slice when I had my little restaurant and served a pickle slice on the side half the time it wasn't eaten. That only lasted a couple of months. After that the pickle was stuck in the bun.

Mar 23, 2015
Puffin3 in Not About Food
1

$15 hr min. wage x zero hours =?

You think doubling a fast food worker's wage is "easily accounted for" by the franchise owner?
You're right. The franchise owner will then lay off half his workers to cover the increase in overhead. The remaining workers are delighted to have dodged the bullet and when he needs them to work harder faster they'll have no choice. That ought to work.

Mar 23, 2015
Puffin3 in Not About Food
1

$15 hr min. wage x zero hours =?

Some "problems" don't have a solution.
As you know there are many millions of people living in horrible conditions throughout the world. What's the 'solution'?
No one has ever been able to come up with a practical solution for say 'fixing' the squalid living conditions in the slums of Rio.
No sentient person in the US is starving to death. There are no slums in the US anywhere near comparable to the slums found in many parts of the world.
I'm not happy that millions of people are struggling just to get by in the US. I don't wish the damned to be damned.
I never suggested those accepting Government help should be "damned".
Someone who was 'streamed' through high school who is practically illiterate is rarely going to find a 'good paying stable' job unless they create one for themselves. The exception proves the rule of course.
Sometimes in life what is is.
Don't shoot the messenger.

Mar 23, 2015
Puffin3 in Not About Food

$15 hr min. wage x zero hours =?

The answer is not a very nice one for many many people of working age.
Let's be honest about this.
The education system for a couple of decades has been failing students. And it doesn't look like things are getting any better. Millions of people who graduated Grade 12 can barely read or write. Put those people in the 'barely employable' room. For future reference these people never have nor will pay a dime in Federal income taxes needed by the Government so the Government can send these people back things like food stamps.
The culture they grew up in has given them the false illusion of getting a stable good paying job so they can have what the people they see on TV commercials have. This will never happen.
Hard fact to swallow but true.
Outsourcing of millions of 'good paying jobs' continues at a rate of speed as India and China now dominate the world economy collectively.
Put the middle class people with what were once saleable skills who lost their jobs and those who could do those jobs but those jobs no longer exist in another room.
This leaves the 'rich'. They make up only a small fraction of the population. Yes they have lots of money but this is a Capitalist society and truth be told every one down the wealth ladder from them would be delighted to be up there with the 'one percenters'. The 'rich' will always be rich. Get used to it.
The question is "how can our society work things out so everyone who has a job can at least get a 'living wage'?
The sad answer is it's not possible. Not the way our society is structured.
We in the West have grown up with the mantra: "Everyone deserves a trophy". Make that everyone deserves a stable good paying job. This is when Social Darwinism raises it's ugly head. Not everyone deserves nor is capable, for whatever reasons of getting that trophy. Contrary to popular opinion 'all men were not created equal'. That's why I can't understand quantum physics.
Now millions of basically illiterate illegal immigrants are competing for 'day work' with semi literate US citizens who frankly aren't interested in cutting cabbages in 120 F heat for 'piece rate'. Where's that going?
People with saleable skills /education can't find any buyers.
The answer is not to 'pretend' the work someone was being paid $8 an hour yesterday is worth $15 today. Why not increase everyone's hourly wage to fifty bucks an hour? What will your McChicken cost then? It's all relative.
The honest 'answer' is the party's over. The horse has left the barn. The US is no longer the land of milk and honey or the 'Golden Highway' it once was for anyone who was willing to pack a lunch and get to work on time.
If I was a semi literate young person today I'd be banging on doors where the 'good paying' jobs are. I know someone who works in a mine in the NWTs. He makes $60 an hour room and meals provided. I saw him last Saturday when he was 'down south'. He works 12 hr shifts for six days a week for three weeks. Then the company flies him in and out for free for ten days.
He drives a Bobcat. He told me the mine can't find enough people to work.
The company gives all their employees calling cards to hand out to anyone they think might want a 'good paying' job.

Mar 23, 2015
Puffin3 in Not About Food

Tips for cooking with stainless steel cookware?

https://www.google.ca/search?q=micros...
Microscopes don't lie. SS is very porous.

Mar 22, 2015
Puffin3 in Cookware

'Farm Eggs'

Yes the yolks are deep orange.

Mar 22, 2015
Puffin3 in General Topics
1

$15 hr min. wage x zero hours =?

So true. There has been a steady stream of negotiations between franchise owners and fast food corporations over the last few years. Resulting in less percent of gross earning going to the Corporation and a tiny bit more kept in the hands of the franchise owners. Just enough for the franchise owner to be able to keep their doors open.
I know the owner of your basic national brand FF franchise.
His location has been steadily losing profit year after year.
He can't sell the franchise. His margins are razor thin. And now a group of hipsters want him to double their wages.

Mar 22, 2015
Puffin3 in Not About Food

'Farm Eggs'

I just thought I'd share a photo of the farm eggs we buy from a local farmer.
IMO these eggs are the 'gold standard' of what true farm eggs should be.
And the eggs actually taste like eggs. LOL
Go figure.
$4 a dozen.

Too Beautiful To Eat

You must be making an assumption about me.
The point was to suggest in a 'tongue-in-cheek' way, I hope, that the whole 'food tower' meme has reached it's 'best-by' date. I look back at examples of classic French cuisine photos/drawings of plating and what always stands out is the elegance based on the simplicity.
Note to Chefs: Stacking the food items on top of each other doesn't make it better. Ironically when the first fork and knife hack into the 'tower' and it falls over like a drunk sailor the result is never elegant. It's a mess on a plate.
The photo is a classic Ecoffier dish.
'Food Tower' or this dish?

Mar 22, 2015
Puffin3 in General Topics

visiting Victoria

Don Mees for Dim Sum Chinatown. Best in the city.

Mar 22, 2015
Puffin3 in B.C. (inc. Vancouver)

$15 hr min. wage x zero hours =?

The fact is we live in a growingly faster/harder competitive society based around Capitalism.
I know that word is an anathema to some. Too bad.
The fact is some people in this society, for whatever reasons, will never be able to compete with some others for an increasingly smaller piece of the pie.
Not everyone 'deserves a trophy' just for standing on the starting line.
Hundreds of thousands of young people are walking around with degrees in fields of study they KNEW would never propel them into the world of home ownership/good paying/secure jobs, 'Bimmer' included.
They figured "what the hell". Take out student loans and get a degree in Medieval art. Someone should have reminded them that with a degree like that they will likely end up making coffee for a living.......for the dude in the 'Bimmer' who got his degree in engineering.
I'm not troubled with too much 'bile'. That's b/c I don't drink burnt coffee that costs ten bucks a cup.

Mar 22, 2015
Puffin3 in Not About Food

Extracting duck fat from Chinese Roast Duck?

The business that made the recipe have already rendered/collected whatever fat possible for other uses.
You can remove the fat/skin from the duck and attempt to render it but you're not going to get enough to have bothered with the mess. IMO.

Mar 22, 2015
Puffin3 in Home Cooking

MasterChef US June 30 chatter

After watching MC Australia and MC New Zealand I can not stand to watch MC USA.
YT some of the vids and you'll see what I mean. Night and day difference in literally every aspect of the shows.

Mar 22, 2015
Puffin3 in Food Media & News

A Question for CHs Knowledgeable About Both Chinese and French Cooking

I'm picturing Venetian trading ships arriving back from China loaded with amazing culinary items like herbs and spices and foods. Then these being sent to the aristocracy in France for their chefs.
Classic French stocks are made by first blanching the meat/veg. then discarding the blanching liquid. The blanched stock ingredients are never 'boiled' always low and slow simmered and constantly 'skimmed' to remove impurities. The stocks are made mainly to use in making sauces/broth and in roux's for thickening.
I checked my 'LG' and found no mention of any stock made that wasn't simmered and skimmed resulting in a clear stock.

Mar 22, 2015
Puffin3 in General Topics

Why delicious Indian food is surprisingly unpopular in the U.S.

Simple
N. America was populated by Europeans.
(Not going into who were the first humans)
Europeans taste for food evolved over thousands of years.
Their ancestors are not generally into 'spicy/hot foods.
We could ask the question why so many people in the US don't like to eat whale blubber.

Mar 21, 2015
Puffin3 in Food Media & News