honkman's Profile

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Pesto experts, a lil help please?

Agree, one of the nice things about pesto is that you can use a lot of different things not only basil, e.g. arugula, watercress, parsley etc. and also different nuts like peanuts, hazelnuts, walnuts etc. (Or go an "asian" route by including some ginger and peanuts which makes a nice pesto for pasta with grilled shrimps) And if you move from green to red pestos a whole new world of possibilities opens up (but I think olive oil is a must for a really good pesto, grape oil won't ruin it but the overall flavor will be quite bland compared one with olive oil)

36 minutes ago
honkman in Home Cooking

To much pork belly!

I just looked a little bit closer on the recipe and some of the ratios are a bit off from the original recipes (and not in a way I would prefer). Here is the sous vide version from Modernist Cuisine with the correct ratios:

https://www.inkling.com/read/modernis...

about 21 hours ago
honkman in Home Cooking

Your Favorite Place to Get a Grass-fed Burger and/or Steak in the San Diego Environs

If you want to buy the raw ingredients WholeFoods has Homegrown Meats (you can also visit their shop in LJ) which is very good.
For a grass fed burger I would go to Alchemy as they have it from sources which is completely grass-fed. (A lot of vendors have grass fed beef which is grain finished (which pretty much defeats the purpose of grass fed - so you might often have to ask about their sources and how the meat is finished.). For steak you might have to go to Cowboy Star as they have some grass fed beef (but not sure about their sources and if it truely grass fed)

1 day ago
honkman in San Diego

To much pork belly!

If you have a pressure cooker you could make pork beely adobo from Modernist Cuisine at Home. We just made it yesterday and it was really great with bold flavors, served with rice and steamed broccoli. I can't find an exact version of the recipe online but here is a sightly modified version:

http://wherethemainlineends.blogspot....

1 day ago
honkman in Home Cooking

What cookbooks have you bought recently, or are you lusting after? July 2014 edition!

You should use Modernist recipes similar to most other high end cookbook, e.g. French Laundry, Volt, Alinea, EMP- try a complete dish when you have enough time otherwise cook just certain components of a dish and combine it with something simpler. Also you should also buy Modernist Cuisine at Home which is much more recipe focused and many of them much simpler but still using the Modernist mindset - we just made tonight out of the book one excellent recipe - pressure cooked pork belly adobo.

1 day ago
honkman in Home Cooking
1

Venison Steak Tartare

An egg is essential for a good tartare. I also wouldn't include any truffle oil as it will take over the dish (and has anyway little to do with real truffle as 99% of all truffle oils aren't made from truffles)

Jul 18, 2014
honkman in Home Cooking

Famous Regional Food you find embarrassing or disgusting?

- Currywurst. Really nothing more than decent drunk food.
- Pfannkuchen/Berliner (jam-filled donuts). Just meh.

-> What ??? Your german passport just got revoked. We can get or make most of the stuff we miss from Germany but Currywurst and a good Berliner are two things we miss from time to time. (And a good Doner and not the stuff they sell here as Doner)

Jul 17, 2014
honkman in General Topics

Adam Richman goes too far

BTW, his cunt remark was based on a comment which included "...Next time you fuck up, (and you will you clearly have no responsibility for your own words or actions)..."
Again a cunt reply is not the most politically correct but understandable response. The only comment he shouldn't have done as far as I can see is the one about suicide but every other of his posts including curses like fuck etc. were just reaction on posts from other people including similar words. (And yes you always hope that nobody gets hotheaded but sometimes things happen - for this I also highly recommend the youtube video from Lewis Black about the use of the work fuck)

Jul 16, 2014
honkman in Food Media & News

Adam Richman goes too far

"Richman inadvertently used a word that is used by many to promote a life-threatening lifestyle, and in his words he did not care. For me that is a good example of having his head up his ass."

Sorry but I have to disagree with that - just because somebody uses a certain word in a certain context I (or anybody, even a public figure) shouldn't have to research before posting anything if this might potentially have any other meaning. I think DILLIGAF is not the most politically correct but understandable response. And it is not only that the person who responded to him about the "misuse" of the world just wanted to bring up that it is also used in another context but expected even an apology. Here from her blog "...we’ve all used words by mistake, we’ve all stumbled and said something offensive and didn’t realize it. It happens to the best of us, and it’s totally understandable. But when you’re called out for saying something that does active harm, especially if you’re somewhat of a public figure, you listen, you apologize, and you don’t do it again. A perfect example would be when Jonah Hill was recently demonized for throwing a homophobic slur at a paparazzo."
So now she compares his use of the word to some "homophobic slur" - Seriously ? And he has done "harm" by using the word ""thinspiration" ? No, but some people seem to believe they can force their believes every other person and that what i call overly PC.

Jul 16, 2014
honkman in Food Media & News
1

I'm craving...

Just had the daily special porchetta sandwich/panini at Tender Green (UTC) and it reminded me why we really have to convince Bobby to open Ariccia again (or any other restaurant serving his pasta and porchetta panini) and that TG is OK but also overrated.

Jul 16, 2014
honkman in San Diego

Adam Richman goes too far

Obviously this is a discussion board where we all express our own opinions which are subjective and it will be impossible to find a objective way to define any "lines". And so it has to be done case by case and in this particular one the original metioning of "thinspiration" from somebody who just lost 70 pounds isn't even close to be offensive and theree shouldn't be any calls on him to not use the word for his achievement just because another group also uses it in their context (which they still can do). I have problems with any groups trying to impose definitions of any words according to their rules on everybody else. From me that is a good example for being overly PC.

Jul 16, 2014
honkman in Food Media & News

Adam Richman goes too far

Sometimes you need a rather rude response to wake up more people that we have to stop those overly PC people from imposing their rules how, what and when we can speak (on social media)

Jul 16, 2014
honkman in Food Media & News

Adam Richman goes too far

Did you read my comment - I said I can understand his reactions and subsequent tweets

Jul 16, 2014
honkman in Food Media & News

Adam Richman goes too far

I can understand his reaction especially as it is based on people being way, way overly PC and the best response is to be particular non PC. (Do these people really expect that everybody checks every word if it is used in a different context somewhere and than it has to be only used in the way those people want ?)

Jul 16, 2014
honkman in Food Media & News

Banned

Yes, several people on the San Diego board

Jul 16, 2014
honkman in Site Talk

Adam Richman goes too far

Without reading his twitter account to see all the details and just relying on the article I can fully understand Adam Richman. He posts a picture and then includes a hashtag which is not politically correct enough for some idiots. I think the PC movement in this country is going way too far and he is just doing the right thing and DGAS

Jul 16, 2014
honkman in Food Media & News

Is Whisknladle becoming predictable, even a bit stagnant...?

Whisknladle is one of the better restaurant if you look on the quality of the dishes alone but compared to other restaurants the dishes are very overpriced, e.g. just looking on their menu and based on past experience - charcuterie plate $24, half chicken $30, scallops $36. It is a good restaurant but not on the level it should be based on the prices.

Jul 15, 2014
honkman in San Diego

Must try restaurant ...

Internet is broken again - Ipse is correct again

Jul 13, 2014
honkman in San Diego

I'm craving...

Most parts of the Autobahn have now a 80mph limit which is rather strictly enforced (especially compared to Southern California)

Jul 12, 2014
honkman in San Diego

I'm craving...

"Getting a job less than a 5 minute drive from there...." - Either you are driving like BC or switched careers and working now in one of the furniture stores...

Jul 11, 2014
honkman in San Diego

What cookbooks have you bought recently, or are you lusting after? July 2014 edition!

Than I hope you don't eat much commercial ice cream (supermarket or independent ice shops) as many of them use some form "water absorbent" to make the ice cream smooth

Jul 11, 2014
honkman in Home Cooking

I'm craving...

The win against Brazil will mean nothing if they don't win the next game (and Schnitzel is overrated)

Jul 11, 2014
honkman in San Diego

I'm craving...

Jack in the Box tacos ?

Jul 11, 2014
honkman in San Diego
1

What cookbooks have you bought recently, or are you lusting after? July 2014 edition!

If you read a bit about her chemistry thoughts on her ice cream it makes a lot of sense why she is using her ingredients. You should just try a few of her recipes (The dessert book was underwhelming as the focus was more on cakes etc where there much better books available)

Jul 10, 2014
honkman in Home Cooking

San Diego CLOSED Restaurants: Thread Three- The Saga Continues.

Disappointing to read that Olivier wasn't able to find another affordable place. Apparently they looked at places in Little Italy, North County but didn't have the necessary financial backing for $5/sqf. So now he works at AR Valentin - as much as I like that place I think they have enough talented chefs and SD would benefit much more from him having an own place (but it's understandable to not take the financial risk)

Jul 10, 2014
honkman in San Diego
1

Good restos near Carlsbad

What do you like at Sabor - we were planning to visit

Jul 10, 2014
honkman in San Diego

Must try restaurant ...

Disagree - TBL3 is perhaps the closest to what might define Southern California (perhaps even San Diego cuisine) with the majority of the ingredients from SD producers or foraged by the kitchen team at Georges and it is unlikely that you will get anything similar in Chicago (unless you are saying every fine dining restaurant is serving basically the same but that would be like saying every Mexican restaurant in San Diego and Chicago is serving the same dishes and it is only worth visiting one)

Jul 09, 2014
honkman in San Diego
1

Marisco German Truck Location?

It's called Nine Seas

Jul 05, 2014
honkman in San Diego

Anyone tried Rare Form

Any publicity is good publicity - I wouldn't be surprised if they include a "funny" 18 or 88 somewhere

Jul 04, 2014
honkman in San Diego

Anyone tried Rare Form

A bit OT but the font they are using on their menu is awfully close to what a lot of neo-nazi groups are using all over Europe.

Jul 02, 2014
honkman in San Diego