cacruden's Profile
What did you have for breakfast today?
mmm, cheesecake - my favourite is cherry cheesecake :p
"Pink Slime " fallout
Does not need to be a styrene box - just a plastic bag with ingredients. I appreciate a grocery chain trying to sell me stuff and save me money at the same time -- so cheers Trader Joe (although I only know it through this forum).
Top Chef Canada, Season 2, Episode 12 (spoilers)
I have to admit I am glad that Carl won, I have been silently rooting for him ever since the judges told him that he was soulless :p
~ Are most meats at the supermarket already brined with salt? If so, how do can you tell? ~
One of Heston Blumenthal's (chef/owner of The Fat Duck restaurant - 3 michelin stars) recommendations for roasting chicken at home is to first brine the chicken in a 6% brine (300g salt dissolved in 5 litres of water) solution overnight before roasting the chicken the next day. The reason for doing this is that with the brining solution (making sure not to over salt the solution) the chicken will retain it's liquid during roasting better making for a juicier roast chicken.
I wonder if the supermarket is just using the brine solution to make their chicken seem like a higher quality by getting the process started for you :p
"Pink Slime " fallout
Soylent Pink is a good name for it since it is your thinking about this as if the end product is recognizable (protein paste made from beef vs humans). It is protein reclaimed from beef that normally would not be used for human consumption because of the higher risk of bacteria etc. The ammonia hydroxide is used to basically sterilize the beef scraps, which is then reduced to an unrecognizable protein. It does not work 100% of the time since there have been cases of e.coli and salmonella attributed to end product containing this protein.
Normal ground beef is made from scraps as well - fat and ground beef (of one of three types typically). This ground beef is labelled to tell you what percentage of fat is ground in along with the beef (sausage and ground beef needs fat in the mix). So I just go back to label the product so the consumer can choose.
"Pink Slime " fallout
It is simply a case of truth in labelling. I would actually be fine with pink slime if the food was labelled something like: Beef treated with Ammonia Hydroxide. Same with irradiated produce. I will eat irradiated produce, but I expect it to be labelled. Basically let the consumers decide. The only reason to hide it is because if consumers are informed -- they might not buy it (even at a slightly reduced price) - which affects the market value of this. To me, adding it and not labelling it is a form of corruption/fraud.
Of course there will be many countries that will just ban beef being imported from the United States since Ammonia treatment of meat is not acceptable.
Top Chef Canada, Season 2, Episode 11 (spoilers)
Xavier was almost constantly receiving criticism.... too heavy.... too heavy.... too heavy. About the only time he did not receive that criticism was the "soul food" episode where he changed -- and the judges loved it (regardless of the fact that it was unlikely "soul food" but just a good narrative :p). Had this feeling sooner or later he would be gone because he did not produce food that the judges preferred.
Bangkok, Chiang Mai, Koh Phangan; Chiang Mai cooking class
I believe "laap moo" origins are NorthEastern dish (Issan / Lao). Khao Soi though is northern.
Bangkok, Chiang Mai, Koh Phangan; Chiang Mai cooking class
Yes, it looks like a very different school than I went to 9 years ago. Lots of options are available these days.
Beware about relying too much on tripadvisor for your choices. They are under investigation because of the honesty and trustworthiness of their reviews - even when given evidence of purely fraudulent postings - they often are not pruned.
I believe the walking street market is the one I was referring to.
I have been to three markets primarily.
Or Tor Kor (very near Chatuchak weekend market - Bangkok weekend market) - which is a very clean (amazingly clean - sanitized) market. This place has a very good set of vendors that will sell prepared for for eating there.
Klong Toei market is the one I go to more often (closest large one to me) - definitely not sanitized - a typical huge wet market where a lot of street vendors buy their produce in the morning. Don't remember seeing much in the way to eat (prepared) but I do find stuff there I could not find at Or Tor Kor.... it is about 700metres length and 300 or so in width.
If I am cooking seafood I will make my way out to Ngoen Market near Wongwian Yai station (closer to train station than Skytrain station). I like this market, but it is a fair distance from me.
I have seen some markets at a few stops along the main river, but cannot remember where they are or what their names are. There are markets everywhere. There is even markets that occupy the same space as trains. I stopped there on my way to Ampawa Floating Market and waited for the 2:30 train to go through. When the train comes through it takes a matter of a minute to pack up all the market along the rail line and close for about 5 minutes while the train comes through - then everything goes back to the way it was before and things continue like normal..... Forget the town name - but probably not hard to find if googled :p
"vegas strip" steak, an all new cut of meat ....
The first patent is not a business method but a manufacturing method -- a transformative process (machine transformation). Now if it was a process of taking ground beef and somehow making it into a steak (not hamburger) - they might have something :p
Business method patents only started showing up late last century.
"vegas strip" steak, an all new cut of meat ....
The patent system is broken. You can pretty well patent anything now. It has been turned from a system to encourage investment, to a system whose primary purpose is to prevent competition from new entities. The original intent of the patent law was NOT to patent business methods.
What did you have for breakfast today?
So are you a pepsi? (slang from Quebecois - french speaking). I would say not, since cola for breakfast is an American thing, and being a self respecting Canadian I should have never admitted it....
Masterchef Australia vs Masterchef US
I am warming up to the UK version after episode 11 in the latest season -- but they hit me in the soft spot... They went to northern Thailand for that episode :p They also started treating the contestants as humans (more personality shown through).... but maybe it is just that they are here in Thailand and treating the cuisine with the respect it deserves.
Bangkok, Chiang Mai, Koh Phangan; Chiang Mai cooking class
Reading it after a few glasses of wine and realized how what I thought and typed were completely different. So let me correct the last paragraph:
... My favourite cooking school is still SITCA on Koh Samui (on the way to "Koh Phangan"). Took their 6 day course and a supplementary 6 day course which would be equivalent to their 12 day Professional course. For people who love cooking it would something I would recommend, but of course you don't have time for it right now. I know SITCA does offer standard tourist "day courses". I don't know if SITCA offers a custom "day course" which I believe would be better for an experienced cook who wants a better selection of dishes. There are 5 regional cuisines in Thailand that I know of. Issan (North East Thailand - similar to Lao but spicier), central plains (which would be Bangkok area but of course migration to the big city is going to make it hard to distinguish), Northern (Chiang Mai area) , Southern (spicier), the fifth I am not familiar with. Take time to explore the local regional cuisines starting with Khao Soy in the north.
What did you have for breakfast today?
I would NEVER drink a pepsi in the morning.... maybe a little coke.... but NEVER pepsi.
Bangkok, Chiang Mai, Koh Phangan; Chiang Mai cooking class
Forgot to specify the name of the school. it was "Chiang Mai Cookery". My favourite cooking school is still SITCA on Koh Samui (on the way to "Koh Phangan"). Toke there 6 day course and a supplementary 6 day course that would work out to there 12 day Professional course. For those that love cooking - it is an option I would recommend - but of course you don't have time for it right now. I know they do the standard tourist day courses -- not sure if they offer a custom day course - which is what I think would be better. There are 5 regional cuisines in Thailand that I know of. Issan (North East Thailand - similar to Lao but spicier), central plains (which would be Bangkok area but of course migration to the big city is going to make it hard to distinguish), Northern (Chiang Mai area) , Southern (spicier), the fifth I am not familiar with.
Bangkok, Chiang Mai, Koh Phangan; Chiang Mai cooking class
I did a cooking course in Chiang Mai 9 years ago (my first), it was great -- but the place is MUCH bigger now with "big names" -- so I don't know if it is the same. Most day courses will have a menu of well known Thai dishes, and varying daily menus. Many things can change in 9 years and the number of schools has exploded. There are probably options at a few schools to do customized courses for 2 people (at a higher cost), so even after figuring out the schools of interest - you might inquire about that possibility (otherwise the standard menu will be more restrictive for mass appeal).
For night markets, I would orient your arrival to Chiang Mai to be on a Saturday and Sunday since they have a night market bazaar that is reasonably good. Also if you are into massages (my sister is) Chiang Mai is the place to look for one. I looked after my sister's baby late last year and sent off my younger sister with a friend (and her friend) to have a massage and they came back fully refreshed (me not so much :p). There is a highly respected school of massage in that area (though I don't know the details).
What are you looking for in a market tour (in conjunction with a cooking school), are you looking for a tour or just perusing fresh markets?
Bangkok, Chiang Mai, Koh Phangan; Chiang Mai cooking class
There are two negatives about Krua Apsorn.... the second being hours of operation :p
Curious about Baan Puengchom, what are some of the less common dishes that you had there (if you can remember their names)?
Masterchef Australia vs Masterchef US
Aus only eliminate on elimination challenge, which at the very end is cooking. They might narrow the list of those that have to cook to survive (if the whole team is sent for elimination) - for example.... Name that, make that, cook that (12, 6, 2 - and one goes out). They stopped eliminating on taste tests after season 2, the same time they stopped bringing people back that were "unlucky".
Masterchef Australia vs Masterchef US
I don't underestimate amateur cooks - there are amateur cooks that produce superior food than many chefs. But it is completely different when going into a professional situation. A professional will be more likely to be able to handle the pressure of the competition. A professional will likely have a better gage of the limitations of time, and the ability to pull on a reservoir of experience to be able to use whatever is available to make a "special" meal out of it. And a professional will definitely be able to serve large numbers of people in a pressure situation than an amateur. So when an amateur will be less likely to be able to handle the immediate pressure and deliver the quality they would normally be able to do at home or small party. If your late, you open a bottle of wine and have a few glasses - you can't do that in a professional situation unless you want to go bankrupt. (Although I do remember being in a French restaurant in San Francisco where the French chef came out with his bottle of wine and started sharing it with us .... he was already completely toasted... but the food was still excellent....). A longer competition should allow those that may be great, but are unable to immediately handle the pressure to survive.
The UK is only about the race - food good - stay - food not as good - leave.... no teaching moments (the difference between 80 episodes and a small run). Yes quality of the contestants is higher, but in the end what do you learn.... both are entertainment .... that is what TV is.
Of course they could all adapt the standards and rules of the international culinary olympics - but a lot of amateurs would be out in no time (not only taste, but plating and lose of points for smudging your chef whites).
"Pink Slime " fallout
I am familiar with using a mild bleach solution to wash fruits and vegetables. Sometimes there is no alternative but to wash them with that solution, especially if the alternative (some purple goop - don't know the name) is not available, for diplomats posted to countries such as Bangladesh or Africa. Canadian diplomats may get additional "hardship" pay for having to "endure" that.
Bleaching solution kills bacteria on fruits and vegetables but bleaching solutions have been reported to produce organochlorine arcinogenic (cancer causing) residues on treated food products. Now start using it on meat which absorbs a considerable amount of liquid (marination) [usually you wash vegetables whole which has skin to prevent as much absorption].
Maybe diplomats to the US should start getting paid some hardship pay as well.
"Pink Slime " fallout
Pink slime is not ground beef it is a protein paste made the same animal and ammonia. Anyways, at least in Canada it is not allowed since ammonia is not allowed in the production of meat or ground meat products. If the FDA wants to allow the US food supply to be adulterated without due warning to consumers.... that is not my problem luckily.... But I don't consider ammonia to be a food. Next you will say it is ok to dip the meat in bleach, because well -- it is only to clean meat and whatever residue is left in .... shouldn't hurt (at least not right away).
"Pink Slime " fallout
There is a difference, people that buy ground beef actually expect it to be ground beef - same thing they bought 10 years ago, 20 years ago, etc. A hot dog -- people already it contains snouts and tails and anything else that happens to be on the floor at the time.
Masterchef Australia vs Masterchef US
The first two or three episodes were to reduce the shortlisted contestants down to 12, first day there were 5 that where given aprons. The next day they selected 3 - after eliminating more (second day not as good competitively). I am not sure if that meant more shortlisted competitors were given chances on day 3 or not. You then had 12, and the first day the competition was to eliminate 2 people.... so you went from 12 to 10 people. Yes, I believe the competitors were superior - the narrowing down to the starting list of 12 was a better test..... that part I thought they did better. IMHO, this is an amateur competition though - you want promising people - but you also have to understand that they are amateurs -- without training - which means part of the journey should be the chance to develop those promising skills ... and that is where I think the competition lacks. If they were all professionals, then not being forgiving is understandable since they should already be skilled professionals. 3 months with the first week eliminating 1 out of 24 means there is a 4ish% percentage chance of being eliminated at the starting line. 2 out of 12 on the first real day - is close to 20%. An average competitor in the Aus competition has a chance to excel, in the UK one - sorry - forget it .... you might excel but we are going to give you no chance :p
I would not say the bottom people on the 24 is useless cooks, I mean if they were useless cooks then your telling me that pretty well any non-professional is useless. They are amateurs, home cooks - not people use to cooking under pressure and not use to cooking in large volumes.... So if the Aus show adapted the selection process from the UK -- it would be better.
Masterchef Australia vs Masterchef US
Just started watching season 8 (current year) Masterchef UK after finding it on thebox.bz and I have to say - it is not that bad but I still prefer Masterchef Australia. I find less of the personality of the contestants being allowed to be seen, of course it might just be the way the English are. The judges for the post part are not offensive as they can be on some American shows :p The selection process seems to be better (already pushed in a restaurant environment before being selected to the final list), but they narrow the list down too quickly for an amateur competition. You have to give the contestants a chance to grow in their abilities before putting increasing the odds of being knocked off. The Aus starts with 24, knocking 1 off per ilimination challenge... which means that early they have a much greater percentage challenge of surviving and it gives them the ability to excel. It allows the contestants time to develop (not to mention it allows viewers more time to become attached/invested in their favourites).
"Pink Slime " fallout
It is adulteration, just an FDA approved adulteration. The whole concept of consumer choice in a marketplace is to ensure that customers are fully informed and are able to make an informed decision.... that is what all the labelling laws are for. To allow ground meat to be sold without appropriate labelling is unacceptable.
"vegas strip" steak, an all new cut of meat ....
It is the "Beaujolais nouveau" of steaks.... we created it (the marketing hype) to make extra money.... not because it is better.
Condiments That Do and Do Not Need Refrigeration
Yes, Aunt Jemima.... it can't go bad if it is already bad :p
Top Chef Canada, Season 2, Episode 10 (spoilers)
They could always edit it so the judges reactions and dishes are isolated and random (making it look sometimes like they are ragging on a different dish than they are). Take a pair of dice and use it for picking which dishes get shown :o
