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Bkeats's Profile

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Sugar causes cancer!

But dihydrogen monoxide is very dangerous

Jun 30, 2015
Bkeats in Food Media & News

is this a good Japanese meal ,or what!

"no shita" is japanese? I thought that was pure american.

Jun 24, 2015
Bkeats in Manhattan
2

Korean Cuisine Beginner: What do I order?

"Koran fried chicken" - not permitted to be eaten by infidels ;)

Jun 24, 2015
Bkeats in General Topics
1

Cornichons - pair best with ?

If you want cheese, try raclette. Serve it in traditional swiss style melted with cornichon, pickled onions, potatos, mustard and speck.

Jun 24, 2015
Bkeats in General Topics

Left food out overnight. Will I die?

I'd rate your likelihood of long term death a certainty unless joonjoon is just a cover for some diety.

Jun 24, 2015
Bkeats in General Topics

Ribs left on counter too long?

That's because they took the advice to eat the ribs and died

Jun 23, 2015
Bkeats in General Topics
1

Biggest, most expensive bullshit at a fine dining restaurant.

Was that you at Lace the other night? ;)

Jun 16, 2015
Bkeats in Not About Food

How to word invitation to restaurant party where I can't pay for super-expensive meals?

I'm curious too. I've been to what maybe the most expensive restaurant in the US and they don't have a $300 entree. I am doubtful that any place could justify that. Heck the prix fixe at Eleven Madison and Per Se is less than that.

Jun 16, 2015
Bkeats in Not About Food

Do you believe in being a food snob?

I was only taught one way to skin a cat. How many are there?

Jun 08, 2015
Bkeats in General Topics

What kind of rice do Chinese restaurants use for fried rice?

Since OP asked about Chinese restaurant fried rice, I doubt its jasmine. Maybe in Thai.

Jun 08, 2015
Bkeats in General Topics
1

Science Daily: New information changes few opinions on GMOs, global warming

As Keynes said - When the facts change, I change my mind. What do you do, sir? or the other version - When my information changes, I alter my conclusions. What do you do, sir?

A good thought to live by

Jun 05, 2015
Bkeats in Food Media & News

The Beet - So Long Brussel Sprouts and Kale, The Beet Is The New Veg.

Chard - beet plant grown for its greens
Beet - chard plant grown for its root

Jun 03, 2015
Bkeats in General Topics

Eating Bugs

As a vegetarian, you are far more likely to be unknowingly eating bugs than if you were a carnivore.

Jun 02, 2015
Bkeats in General Topics
1

What trends do you see in the preparation of foods and drinks in restaurants?

I'm so sorry you ate at Dallas BBQ. That's just terrible. Next time you're in the city, you can try places like Hill Country, Mighty Quinn, or what I think of as the precursor to the fancy BBQ in NYC, Blue Smoke.

May 29, 2015
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

Cross the river to NYC. They are popping up all over the place. My most recent fancy BBQ meal was at Hometown in Red Hook. Really nice space. Great brisket. Too bad they charge $25 a pound for it.

May 29, 2015
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

So that would be the retro-retro-trend?

May 29, 2015
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

Wouldn't it be easier then to just order a vodka either straight up or on the rocks?

I'm a traditionalist when it comes to martinis. I expect gin, vermouth and olives. I give the waitress the evil eye when I ask for a martini and she asks "vodka or gin." It's only my wife's evil eye look at me that keeps me from emphatically saying back to the waitress "I want a martini."

Next thing you know there will be the Vodka Negroni. *sigh*

May 29, 2015
Bkeats in General Topics

What trends do you see in the preparation of foods and drinks in restaurants?

So you must not eat out a lot. From what I've seen, the trends you have mentioned are either fading already (e.g. kale) or have been around so long that they aren't trends (e.g. no vermouth martini since at least the days of Winston Churchill).

The new trends I've noticed seem to be the retro-trend where what was old is now being re-tooled for the youngsters. Seen the explosion of the new versions of the Negroni appearing all over the place? They're ruining one of my favorite cocktails. How about the fancy new BBQ places that are no longer shacks?

May 29, 2015
Bkeats in General Topics

How do you deal with the compulsive need for everyone to like your food?

If a baseball player batted .500 (not aware of any pro who has) the pay would more likely be >$50 mm a year. ;)

May 22, 2015
Bkeats in Not About Food

Anguilla Favorites

CH sucks for the Caribbean. Check other boards like this one

https://www.sbhonline.com/forums/foru...

or traveltalkonline.com

Did you see this story"

http://www.nytimes.com/2015/02/08/tra...

Barbecuing - Does ANYONE Think Of Food Safety When Grilling?

I’ve had a discussion with someone who had the same view about using multiple tongs when grilling. Once I examined the theory in actual practice, the validity of it began to break down a bit in reality.

So assume you are grilling chicken which has been cut in parts or multiple steaks. You have three tongs. One to use to put raw meat on the grill, one to turn and one to remove the cooked meat.

The first set of tongs is set aside after all the meat is put on the grill. Simple enough. Grab next set of tongs and turn the first piece of meat. So far so good. Get ready to grab the second piece. Wait, did you remember which side of the tong touched the raw side of the piece you flipped before? And did you do this after each piece was turned? Probably not was what I found out. So if you were worried about cross contamination, very likely as you were flipping the chicken, raw contact part of tongs touched cooked part of some piece. Oh My Gawd! Bacteria contamination galore. LOL

So I play Russian tong roulette and use one pair of tongs. I typically rinse it before final removal and always use a clean platter to take the meat from the grill. I don’t own enough tongs to use three for each piece of meat on the grill. Haven’t died yet or killed anyone either.

But hey, if it makes you feel better, go ahead and keep doing it. Also if it bothers you so much when you see others do something different, keep your mouth shut because I will do the same when I'm at your place. Either that or don't go to other people's cook outs.

By the way, what do you think about sushi, crudo or tartare? Some of my favorite foods are raw proteins often mixed with a raw egg.

May 19, 2015
Bkeats in General Topics

A good way to evaluate restaurants?

I suspect its a typo but I got a chuckle out of Asians-appearing faces easting. Can Asians be anything other than easting? I guess it depends on what direction Asia is from where you are.

May 19, 2015
Bkeats in General Topics
1

Round out my Atlantic Ave run

I much prefer the hummus and tabouleh from Fatoosh over Sahadi. I also like their freshly made pita. I find all the grape leaves to be overly mushy. Kabobs and fried cauliflower at Waterfalls are good.

May 19, 2015
Bkeats in Outer Boroughs

Lunch after redeye

If I had a martini after the redeye back to NYC from the left coast, my face would be in my plate.

May 15, 2015
Bkeats in Manhattan
1

Dover sole price

Not a chance.

Perhaps this is what you bought

http://www.fishwatch.gov/seafood_prof...

May 13, 2015
Bkeats in General Topics

Oiji, new Korean restaurant in EV

Where are the eggs?

May 13, 2015
Bkeats in Manhattan

How To Chose A Restaurant In Toronto (Or Anywhere Else)

Actually, I think OP's rules for picking a dining spot are more focused on eliminating places so that by the time you apply all those criteria, you will be probably left with one or none which makes it easy to pick. Its not a list to help you choose, but a way to determine what the OP wants to avoid.

I have no fear that the OP and I will ever cross the threshold of the same restaurant which is fine with me as my primary criterion when picking restaurants is good food where ever it may be found.

I probably eat out half of my meals and if I used these rules, dining would become quite tedious.

another slew of dead restaurants

Oh man, you're making me feel old and sad. That's quite a list of places that I used to hang out at for a good part of my early years in NYC. The one place that you didn't include that I probably went to more than any place else during the '90s was Spaghetti Western. At least Walkers is still there.

May 12, 2015
Bkeats in Manhattan

another slew of dead restaurants

That's so sad. When I used to work downtown the Raccoon Lodge was the dive bar of choice. Thought the food at Mangez Avec Moi was just ok. This just is the continuation of the sanitization of nyc.

May 09, 2015
Bkeats in Manhattan

Norwegian farmed salmon better than Atlantic farmed salmon?

I have to say I'm pretty bemused by some of the postings.

In sum don't eat farmed salmon, only wild caught, better yet catch it yourself.

Must be a bunch of 0.1%ers here. Wild salmon runs about $30 a pound when its available where I live. Might as well get prime dry aged steak.

Go catch salmon and fill your freezer? Ha that's a funny one! Ever gone salmon fishing? They don't feed when they're on spawning runs which is the only time you can realistically catch them with a rod and reel. Al sorts of theories about how to get a salmon to bite. Most of it deals with hitting it in the head with a lure. Catch enough to fill a freezer? Lucky to catch one. Also, most of us live nowhere near any salmon runs. I have to go to Canada. Not exactly local. Go to Alaska for week to fish for salmon? Well if I paid to do that I guess I can go ahead and pay $30 a pound since that trip is going to cost me a few thousand $.

ETA: For most of the salmon fishing trips I have been on, going salmon fishing was just an excuse to go drinking. LOL

May 05, 2015
Bkeats in General Topics