fame da lupo's Profile
Keller and Aduriz's Controversial Comments
The better approach is to say that it is indeed our problem but the way to address it is socially -- acting together to achieve systemic change to how our food is produced, legislated, and sold. Individualism or consumer-based politics allows only a certain subset of our population (those with the knowledge, money, and access to certain foods) to participate, and is an indirect, bourgeois, private, and slow means to achieve real change.
Take plastic as an issue. I can personally spend time to reduce the amount of plastic food wrappers I buy (by buying bulk, etc) but alone I cannot change what is available in the marketplace. By advocating en masse, we can pressure industry/government to do something about the issue. What one person can do in their kitchen, many can do for society at large.
"Pink Slime " fallout
Statistics are not on your side. Getting e. coli from beef is much more common than from spinach. Secondly, you are confusing cause with effect: cows infect spinach, spinach doesn't magically acquire e. coli. Spinach grown in my house hydroponically or in my backyard is not more dangerous raw than LTFB. It seems the beef industry has its spokesmen out on Chowhound!
"Pink Slime " fallout
Right. Spinach isn't more dangerous than LFTB. Animal-raising operations, especially concentrated animal feedlot operations, have the ability to contaminate anything that grows around them. The 2006 e.coli outbreak was specifically due to a cattle-raising operation. Saying that raw vegetables are more dangerous than LFTB is myopic.
"Pink Slime " fallout
How so? What is so inherently dangerous about spinach? Honestly, I am curious.
"Pink Slime " fallout
Fresh spinach? The only reason spinach is "dangerous" is because giant CAFO operations can't adequately deal with the amount of sh*t they create. They pump that stuff directly into local watersystems or it leaches out of lagoons into the groundwater, either way it carries its bacteria with it.
Pink slime is the same material used to make charcuterie. The problem isn't the substance but the description "beef" which people typically associate with muscle tissue. That, for example, is why we have words like "tallow" or "connective tissue". There's no reason to throw away this material, but the use of ammonia is worrying.
Overall, I think the 'pink slime' issue distracts us from the much bigger problems, like CAFO operations themselves, their exploitation of workers, pollution of local environments, and treatment of the animals.
Pho Vietnam opening tonight in Northampton!
Growing pains, for sure. We got our food quickly but I had to get up and go get menus and ask for water. Running out of broth at a pho place is pretty remarkable, perhaps they didn't anticipate their popularity?
Hinge, Northampton
Surprised this has yet to appear here -- has an interesting menu at a good price point and the place is already a hit in town. I had a very tasty piece of blackened catfish next to some unremarkable red beans and rice (where were the beans?). The food around me looked good and my friends were mostly satisfied. Good beer selection and a long list of taps.
Any other CH been there yet?
Website: www.hingeat48.com
Pho Vietnam opening tonight in Northampton!
My pho was very tasty, and the spring rolls were good but the pork could have been better. My wife's crepe was unseasoned and her mango smoothie was just OK. Overall, go for the soup.
Visiting Northampton Next Month - Restaurants and Grinders
True, sometimes they hit a flat note. The other day we had a tomato soup that was a bit like pasta sauce, but at $3 I couldn't complain much. I generally feel that way about all their specials -- no big risk involved and potentially a nice payoff.
Moving to Claremont
To everyone up-thread, I wanted to pass along my thanks. I was afraid that somehow I'd move back to CA and end up in a Mex food desert, guess I'll have to get a car so I can pillage the taquerias in Pomona.
Visiting Northampton Next Month - Restaurants and Grinders
If you shy from their regular menu you'll get interesting daily specials like goose pot pie, pork belly, braised lamb sliders, etc. Their regular menu is that ridiculous "protein+sauce+side dish U-Pick" concept that I hate and want to wipe from the earth.
Moving to Claremont
I love Belgians and the Moinette photo on their front page is a good omen. Thanks!
Visiting Northampton Next Month - Restaurants and Grinders
Dirty Truth has a truly all-world pretzel and mustard but I'd leave the rest of their menu aside (pricey and not well executed).
I'd hit up Jake's for breakfast, their owners really turned the place into something special. Great varied menu and good prices. Much more interesting menu than Green Bean.
Lunch, I'd do Amanouz and try the excellent lamb tagine. Shy away from the falaffel (boring).
Dinner, I'd go to Sierra Grille and eat of the daily specials menu. Small plates with imagination and fairly priced. Excellent beer selection.
Drinks, Tunnel Bar for cocktails and the aforementioned Dirty Truth for beer. Dive bars, go down Pleasant St to Ye Ol.
Moving to Claremont
Hey LA-area 'hounds, I'm moving from Northampton, MA to Claremont this summer. I'm hoping for some help regarding what Claremont has to offer for the resident, not just in terms of restaurants (plenty of threads on that) but more for grocery stores and cafes.
1. I see that there is a Trader Joes -- where do you go for your organic produce? (TJ's is great for many thing but in my mind produce isn't one of them).
2. Who has the best espresso?
3. What cafe is best for taking a book and studying? (Hopefully same as #2)
4. Where are the nearest Mexican and Asian markets?
5. Any good specialty shops I should be aware of? From other threads, I'm aware there is a great cheesemonger.
6. Best bar for beer?
7. Lastly, as a Californian who has lived out of state for 6 years and dearly misses good and cheap Mexican food, what's the best taco in Claremont?
Big thanks in advance!
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
Agreed that NYC pizza isn't like it used to be -- and that's because artisanal pizza became the new "it" thing a couple years ago and therefore the number of quality pizzerie has jumped significantly. I just had a nice pie at Keste over the weekend.
Dining Changes in Amherst, MA
We had High Horse's poutine the other day, it's legit, delicious and well priced ($6 for a decent sized portion). Finally poutine in the valley!
Dining Changes in Amherst, MA
White Hut isn't going to appeal to my foodie pretensions, but I definitely appreciate a tasty, "several-notches-above-McDonalds" fast food burger for a cheap price in downtown Amherst. Made lunch in Amherst more palatable. Still, by comparison to Local Burger, Amherst suffers.
Suggestions for best Chinese food in Southern New England?
I have opinions about Zen et al.
Zen sucks. The chef has no understanding of flavor profiles or balance, or assumes his customers don't. Everything I've eaten there (unfortunately, twice I have visited) has been overpoweringly sweet, sticky, or something foul.
Great Wall and Butterfly are about as good as you'll do around here. The former I think is better, though the latter has the XO noodles that I crave at times. The flounder dish at GW is excellent, as is their hot pot, and their dim sum on Saturday's is pretty fun and tasty.
Search function
I'm guessing it was done to make the site prettier, but please bring back the sub-board search bar that let us quickly and effortlessly search within the sub-board. If I want to find the latest posts regarding Northampton, MA, I have to search for "Northampton" then click thrice more -- "See All Boards" "Southern New England" and then "Search". What used to take a single entry and the pressing of my Enter key now is a multi-step process.
Doing this once is a minor annoyance but for those of us who check weekly, it is pretty annoying and leads me to use the site less.
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
I'm not sure why being in any particular geographic area is an excuse for making bad pizza. It's a question of using the right heat to properly cook a dough and then adding whatever is seasonal/tasty on top. Pizza is dead simple. Just requires attention to detail and a little knowledge, two things that travel well.
I'd extend this argument to any food, so long as the necessary ingredients are attainable. Food is about applying knowledge in the form of technique to raw material. Knowledge and technique travel anywhere. The raw material varies, but that's why food is adapted to the locality. That being said, we here in Northampton have access to 00 flour, good mozzarella, tomatoes, wood and brick, so I see no reason why great pizza can't be made in the Valley.
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
Luna's was good but not on par with the better pizzerie in New Haven/NYC etc.
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
Didn't they win last year?
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
Weird. I am particularly in love with HG's rosemary bread, and their batard is also quite awesome. Makes great French toast the day after.
Greek yogurt sales continue to soar
Agreed. Cabot Greek is 23g fat per 1 cup. Since I've learned that eating fat doesn't make you fat, I've whole-heatedly embraced whole milk.
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
Luna was indeed quite good, I was sad they closed. I've had HG's New Oven bread, and didn't notice a difference in quality...
Flavorless, flaccid pizza at The Hungry Ghost Bakery, Northampton, MA
I don't understand the criticism of HG's bread - on the few occasions I've purchased it, I've found it absolutely delicious. Never tried the pizza.
Top Chef Texas Finale Part 1 - Ep. #16 - 02/22/12 (Spoilers)
This type of speculation about the contestants is exactly what drives Bravo to make the show less about cooking and more about personal drama. I thought we're here to talk about food?
Top Chef Texas Finale Part 1 - Ep. #16 - 02/22/12 (Spoilers)
I think she got lucky that it *didn't* melt. Imagine a cold creme sauce melting onto a warm cannellono? That sounds pretty awful - would make the pasta cold and gummy.
Grub Sandwich Shop in N'hampton
If they were, you'd see it mentioned on the menu. If you were using buffalo mozz and real balsalmico, or a DOP olive oil you'd certainly state it.
