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emu48's Profile

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Hello, I am looking for some recommendations for store bought marinades, sauces, and pre-mixed seasonings for chicken

Many years ago, a great Mexican cook named Sally Martinez taught me several of her recipes. One was for a table salsa. I made it a bunch of times, faithful to her recipe. Then, a few years later, I tasted a salsa at someone's house and said wow, this is exactly like Sally's sauce! My host said it was store-bought and showed me the little yellow El Pato can. Been buying it ever since. Excellent product.

Nov 10, 2014
emu48 in General Topics

Why is Cheese Forbidden in Authentic Italian Fish Cookery?

My rule is I eat whatever I want. In a restaurant, I'm a customer, and I'm always right. So go ahead and roll your eyes when I ask you to bring parmesan for my seafood pasta. And enjoy your nickel tip.

Oct 30, 2014
emu48 in General Topics

Trader Joe's YAY/MEY/NAY - September 2014 [OLD]

Tried the frozen 16-oz package of linguine in (white) clam sauce and was pleasantly surprised by how it tasted. When I make my own, I use more clams and a pinch of hot chili flakes, but this frozen stuff is darn close to being as good. I did add a splash of the white wine I was drinking.

Sep 28, 2014
emu48 in Chains

Costco Food Finds - 3rd Quarter 2014

Costco pulls slow sellers all the time. I wouild suspect Costco's customer base skews less rightward than, say, Walmart's, and that's probably why the D'Sousa book did not sell well there. Many of us are Costco members not just because it's a great place to shop but also because of its labor practices. Even shopping can be a way of supporting social justice. I have personally verified that Costco at least sometimes bring back discontinued products when customers make a fuss, so D'Sousa fans should do just that.

Sep 27, 2014
emu48 in Chains

Monte Cristo Sandwich

An atrocity. Extra-greasy bastard child of grilled ham & cheese and French toast ... with powdered sugar on it. And jelly on the side? Gag a maggot.

When I was a teenager in Kansas, in the 1960s and '70s, this sandwich was considered the most piss-elegant haute cuisine luncheon item there was. (The dinner equivalent was beef Wellington.) it was available only in the local version of really swell eateries ... such as the dining rooms of small-town country clubs.

I remember walking into a couple of these places, on more than one occasion, and seeing the town rich guy lunching with his pals. They were all chomping Monte Cristos, every time. To the best of my knowledge, none of these guys ever lived to their 80th birthdays. Maybe it should be called the Croak Monsieur.

Sep 25, 2014
emu48 in Recipes

What's with all the lining up for hours for miserable, crappy food?

Maybe they figured lining up is cool because people do it all the time in San Francisco.

Sep 25, 2014
emu48 in Japan

What do dirt-poor French people eat?

They eat cake, right? Brioche, anyway.

Sep 25, 2014
emu48 in France

All-Star Donuts [San Francisco, Marina DIstrict location]

It's a shame. Fortunately, there is still Bob's Doughnuts on Polk. Possibly the finest doughnuts and related pastries in the free world.

Fed-up chef posts angry signs telling hard-to-please customers to stay away

You expect me to eat what's on the menu? Only proles eat what everybody else eats.

I'm special!

Hell, it's San Francisco. ALL his customers are special.

The chef is a worthy successor to the late, great Edsel Ford Fong, until now the only restaurant guy who knew how to deal with the fab Frisco freak show.

Sep 23, 2014
emu48 in Food Media & News

Trader Joe's YAY/MEY/NAY - September 2014 [OLD]

It's routine in tropical places to throw every newly purchased bag of rice (and similar bug bait) into the freezer overnight. Then defrost to room temperature and repackage in glass jars or other sealable containers.

Sep 21, 2014
emu48 in Chains
1

SF: What's Left to Do?

Just have one more burrito and then stick a fork in it.

Replacement Blade For Cuisinart Food Processor?

Used and new-old-stock Cuisinart blades, all types and vintages, are common on eBay or Etsy, often for cheap.

Sep 20, 2014
emu48 in Cookware

Does anybody LIKE their ceramic cooktop?

Never owned one, but over the years, have used early ones and recent ones in other people's kitchens. Never met one that I would want to have in my own kitchen.

Sep 20, 2014
emu48 in Cookware

Olive Oil Tasting

Well, boutique olive oil always costs quite a lot, and I buy only small bottles for drizzling on food just before serving, and salads. I'd never cook with oil that good, though I did once when it was abundant and cheap.

I got spoiled by living in an olive-growing Israeli village a couple years. When I shop for the good stuff now, I ask for tastes of the two or three newest oils they have. I tend to prefer fruity, slightly bitter oils like I enjoyed in Israel, where the local olive was an ancient variety called Suri. But for me, freshness is criterion No. 1. My last two buys were one from California identified as Arbequina and one from Peru called Coratina. Google tells me those are olive varieties of Spanish and Italian origin. No idea who grew or produced them.

Sep 14, 2014
emu48 in B.C. (inc. Vancouver)

Basic Tomato Sauce

That is pretty much the recipe I use when I have really ripe ... even over-ripe ... fresh tomatoes. Only I use butter and usually omit garlic. Got the recipe years ago from a Williams Sonoma cookbook. The onion is cooked in the butter over low heat, until transparent, with no browning. Sometimes a splash of water or white wine is added, as the onion stews, to prevent browning. Given the richness, it's not a sauce I'd want to eat a lot of, or often. But it's a summer tradition for me, and my idea of the finest fresh tomato sauce ever. Given how variable tomato sweetness/acidity can be, I may add a dab of either sugar or vinegar toward the end to balance the flavor to my satisfaction.

Sep 13, 2014
emu48 in Recipes

Do I have to peel and seed tomatoes to make marinara sauce from scratch?

It's a personl preference thing ... some people always peel and seed. Some never do. Some people always peel broccoli, artichokes and asparagus. Some never do.

Sep 13, 2014
emu48 in Home Cooking

Seafood differentiation between grocery stores

When I lived in places with reasonable access to fresh seafood (Honolulu), I bought either from the most reputable local fishmonger (Tamashiro Market) or the supermarket chain with the most reputable (and busiest) seafood counter (Foodland). Now that I live in the Kansas City area, where most people don't eat seafood much, I avoid the allegedly fresh stuff in high-end supermarkets, because I've found it expensive and not very good, probably because of low turnover, maybe because of poor handling. I buy only frozen stuff (Costco, Trader Joe's, Whole Foods) because I think it's the best I can get out here. If you live closer to the ocean, what you find in your local supermarket may be a lot better.

Sep 13, 2014
emu48 in Philadelphia

Signs of a NOT Authentic Chinese Restaurant

I think honey walnut shrimp is legit (mayo and all), one of the new-wave creations that came out of Hong Kong in recent years. Haven't been there recently enough to say for sure.

Sep 13, 2014
emu48 in General Topics

Discounted cookbooks- where do you buy or order online?

Amazon.com. Usually you can choose from a number of used copies in varying conditions at various prices, most of the time bargain prices.

Sep 13, 2014
emu48 in Food Media & News
1

Great pieces of inexpensive equipment?

New: Kiwi knives from Thailand. Victorinox knives from Switzerland. U.S.-made carbon steel woks from wokshop.com. Garcima paella pans from Spain.

Used: 1980s Cuisinart processors, and Kitchenaid and Kenwood standing mixers, from eBay or Etsy. Vintage U.S. made manual can openers from second-hand shops ... most of the new ones are junk. Vintage Copco (Danish) and Descoware (Belgian) enameled cast iron, from eBay and Etsy. A lot of the used stuff is beat up, but a lot of it is lightly used or like new. Buy with care.

Sep 13, 2014
emu48 in Cookware

Great pieces of inexpensive equipment?

New: Kiwi knives from Thailand. Victorinox knives from Switzerland. U.S.-made carbon steel woks from wokshop.com. Garcima paella pans from Spain. All these items are sold in the U.S. at kitchen supply stores and online. Or at Asian food stores (the Kiwi knives).

Used: 1980s Cuisinart processors, and Kitchenaid and Kenwood standing mixers, from eBay or Etsy. Vintage U.S. made manual can openers from second-hand shops ... most of the new ones are junk. Vintage Copco (Danish) and Descoware (Belgian) enameled cast iron, from eBay and Etsy. A lot of the used stuff is beat up, but a lot of it is lightly used or like new. The appliances all are better built and more durable than the current models, which are mostly from you-know-where. The enameled cast iron costs much less than new Le Creuset or Staub and is just as good.

Sep 13, 2014
emu48 in Cookware

Signs of a NOT Authentic Chinese Restaurant

In the East and Midwest, almost every Chinese eatery (and lots of other Asian restaurants besides) seems to feature crab Rangoon (which often has no crab and which doesn't exist in Asia, unless somebody there is whipping it up to please Americans) because there is heavy demand for it, at least among the round-eye clientele. It's hugely popular in those regions. Go to California and it's hard to find, just like chop suey, outside of retro hipster joints. Has to do with differing levels of relative familiarity with, and experience in, Asia, I think. I like crab Rangoon myself, and always grab some if it's in front of me. But when I go to a Chinese restaurant, I'm there for Chinese food.

"Pu-pu" is the Hawaiian-language word for appetizers or hors d'ouvres. People in Hawaii, of all ethnicities, still use the word in that context, and with a straight face. Elsewhere, it's usually a "pu-pu platter," a concept popularized in the '50s and '60s by Polynesian-theme restaurants and tiki bars, and like them, it's usually provokes a giggle or two.

Is vegetarian-friendly barbecue an oxymoron?

Yeah.

Sep 12, 2014
emu48 in Texas

The Tyranny of the Home-Cooked Family Dinner  

Civilized countries have governments that provide child care for all working moms.

Here in benighted Amerika, that is considered creeping socialism, like making sure everybody gets decent medical care even if they are poor.

Our government is set up to benefit the nanny-employing class. If you're not in that income bracket, you can go suck eggs. If you can afford them.

As if you needed a reason NOT to buy food from Ikea....

I don't care what the Chinese say. Anybody who sells herring eggs in a toothpaste tube can't be all bad.

Sep 10, 2014
emu48 in Food Media & News

Olive Oil Tasting

Hard to believe you can't sample olive oils when you live in the only U.S. state that produces the stuff. I'm a hick in Kansas, and there's a store in my neighborhood that sells extra-virgin oils from all over the world, and fresher than the usual commercial stuff. I can taste any of them there.

Sep 09, 2014
emu48 in B.C. (inc. Vancouver)

Another poke question for Kona

Can't make your decision for you, having never eaten at the Poke Shack or Umeke's, but in my 25 years in Hawaii, I learned to trust Foodland as a poke source. Theirs is always at least pretty good, something I wouldn't say about most supermarket poke.

Sep 08, 2014
emu48 in Hawaii

Best liver and onions in Toronto?

I love Canadian humor.

Sep 08, 2014
emu48 in Ontario (inc. Toronto)

$100 for All You Can Eat During 7 Weeks at Olive Garden

Seven weeks of all you could eat at Olive Garden? At the end, you would be fatter than a blimp.

Sep 08, 2014
emu48 in Chains

Duke's Mayonnaise - where to find it in the Bay Area?

As with almost all regional, foreign or otherwise locally scarce prepared food products, amazon.com is your best friend. Probably won't be as cheap as Walmart, but most of the time, it's there. Amazon does carry Duke's ... I checked. Driving all over kingdom come to find the one store in your area that has some locally obscure product is a lot more expensive than paying the Amazon price. It's also so last-century.

Sep 07, 2014
emu48 in San Francisco Bay Area