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Green Pea Guacamole Recipe

I get the point about expectations - but if I say "oh, I brought black bean hummus to the picnic" or "tonight I'm making a pesto with basil and spinach (or walnuts and parsley, or whatever else)" - it's still achieves the point of description.

If anything - the only time I think that kind of issue is annoying is if I say "I'm really craving pesto" - I do not want to hear about a walnut, sun dried tomato, tarragon pesto - no matter how good it is. Now if cafe X has an amazing alternative pesto, and I'm craving it - I will say "I'm craving cafe X's pesto" - but it's not a suggestion I want unless I say it's what I want.

about 4 hours ago
cresyd in Food Media & News
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Next Food Network Star - latest and greatest?

I'll have to check that out - because the moments when that show is smart is when it's talking about the various hacks to get around the sabotage. And that is definitely when it's the most fun.

I also enjoy when you can see a chef really thinking through what they can/can't do.

1 day ago
cresyd in Food Media & News

The Etiquette of Bringing Your Own Meal on a Plane

I will also add that ultimately it creates a far more antagonistic relationship between passengers than passenger and crew. On those Israel/US flights - I would bring my own water. Put it in the bottom of the bag and lie.

By the time you're on the plane, the crew does not care - and 4-5 hours into the flight if anything the crew is far more happy you're not another person who wants water all the time. However, other passengers who've followed the rules and had to give up their bottle are more likely to be upset.

Now this is a long flight with a large crew and I've never been on a flight that didn't have ample free food/drinks. If you press your call button every 15 minutes for water, unless it's meal service - you'll be taken care of. But on a short flight with a one or two person cabin crew - those flights can still end up having unexpected waits on the tarmac or circling in the air. And if you have a situation where someone's taking out their smuggled snack when other passengers are hungry and there's a tiny crew.......

1 day ago
cresyd in Food Media & News

Freakonomics » Is It Okay for Restaurants to Racially Profile Their Employees? A New Freakonomics Radio Episode

Hooters gets around this by referencing their servers as "server-entertainers" - so it falls under the same category as a play/movie.

Ambercrombie & Fitch, however, who also wasn't hiring older, unattractive, nonwhites in great numbers was not able to avoid a discrimination ruling.

1 day ago
cresyd in Food Media & News

The Etiquette of Bringing Your Own Meal on a Plane

I honestly can't imagine that saving the airlines any money. Relationships with food vendors in airports/duty free and issues of medical concerns aside - how would this be monitored by each flight?

Unlike a restaurant that can ask you to leave their premises immediately or call the police - an airplane in flight can't really do either. Flights to/from Israel and the US don't allow any water bottles on the flight. The only monitoring of this is that the cabin crew ask people to dispose of/empty all water bottles before boarding. But they don't check your bags. And if you are to 'smuggle' a water bottle on board - I can confirm that absolutely nothing happens.

Whatever they'd spend on additional staff to monitor food/drinks coming on the plane, dealing with medical exceptions, and processing a variety of business and public complaints - it's hard to imagine that not costing an airline far more than anything they'd make by selling a few more bags of pretzels.

1 day ago
cresyd in Food Media & News

Green Pea Guacamole Recipe

Guacamole - welcome to the hummus wars.

I've complained, whined, and gotten used to black bean and beet "hummus". It's a bellyache that really leads no where. Soapboxing about how it should be called "avocado and pea dip" as opposed to "guacamole with peas" - it's just not worth it!

Next Food Network Star - latest and greatest?

What I personally want from a cooking show and what I think has a chance at success, I've come to terms with those things being different. That being said, while Cutthroat Kitchen may not be the pinnacle of food tv in general - as it's gone on, Alton in both the actual show and the post-show has done a lot more teaching bits. So if a chef is doing something smart he'll mention the cooking reason why, and if it's a mistake - explain what he would have done instead.

I think it could actually be fun to see Alton or Justin or someone else almost do an accompaniment show to Cutthroat kitchen that did deeper cooking dives. Like the time that Alton and Antonia made omelets in the after show. It would fit a lot with Alton's Good Eats perspective on not needing fancy equipment (when you can't use X, use option Y) - or doing deeper dives on items like omelets n such.

1 day ago
cresyd in Food Media & News

America’s Most Obese States Tend to Have One Thing in Common

The funny part is that given how my metro ride to work goes, it only really takes me about 10 minutes or so longer to get there.

But that aside, being more and more sedentary plus large portions is just a bad combo.

1 day ago
cresyd in Food Media & News

America’s Most Obese States Tend to Have One Thing in Common

I don't remember having morning or afternoon snacks aside from a special treat at school after kindergarten....

From the third grade until high school, I either walked to or from high school (or both). Now I try to walk to/from work most days. It's just under 3 miles one way, and honestly the looks I get from people at work when I say I do this....it's as though I said I was getting to work by pogo stick. I get that for a number of people the distance to work is impossible, but based on most of the reactions I get, even if it was possible - they wouldn't do it.

Jul 01, 2015
cresyd in Food Media & News
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When do you just toss it?

Sigh...yes....from a calorie standpoint, what to do to salvage this would basically just be to add stuff to mask the taste that is high calorie. I think the other fact for me is that this isn't just one serving. I've eaten one serving of a 'meh' meal quite often, but as someone who lives alone I generally have calorie/cost/waste management success by cooking in bulk. So I think it's more the idea of having to eat this for a few meals that's impacting the decision.

On the plus side, I could see this as a congratulations as I haven't felt the need to just completely trash a dish in years. So while not eating most of it isn't my ideal, it's not as though I'm doing this regularly.

Next Food Network Star - latest and greatest?

Completely agree. I still think it's a bit of a long shot for him to truly win (provided he make it back), but I think he is poised to do very well in the this version of the competition.

In the current version, he'll have various short presentation challenges to help him tone down/focus his more scattered and loud aspects. Additionally, the actual competition still has contestants like Dom and Alex who make good food, but have real presentation issues. So there's still room for more Star Salvation contestants that I don't think have huge potential.

Jul 01, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

I would be 100% unsurprised and in a very mild way he reminds me a bit of Kristin Kish from Top Chef. Not in personality obviously, but just that they work better alone and getting very concise constructive criticism.

He won't have to do another team challenge (which I think brings out his least attractive traits) and his interactions with his other contestants are going to be far more limited (i.e. no stew room camera time). Also, these challenges usually have pretty tight time frames, so if you are at risk of doing dishes with 35 components - always being limited by time will ultimately help you narrow the type of dish you're making.

He's clearly not a bad cook. He just has ample potential to be irritating. Like nearly every Food Network personality.

Jul 01, 2015
cresyd in Food Media & News

The Sushi Burrito is Here: Buredo Now Open in D.C.

Huh...I was almost hoping it'd be a burrito because my problem with large sushi rolls in general is how easy it is/isn't to bite into the seaweed. Though that has to be one of the first issues they addressed if the intent was to make the rolls that large.

The Sushi Burrito is Here: Buredo Now Open in D.C.

So, the sushi burrito has arrived on 14th St near McPherson Square. It sounds a bit more along the lines of Korean tacos/burritos - but there's also the raw fish in a tortilla option. Curiosity may get the better of me, but I fear this might be another Maki Shop style disappointment.

When do you just toss it?

I could see maybe repurposing this stew of beef with dried mushrooms as a filling for a dumpling or a pie that could at least have a great dumpling skin or pie crust - but those are not dishes I make nor effort I particularly want to invest in this.

I do suspect this dish may end up being a case of having it once for dinner, and then if it's as disappointing as it was at the time....it'll probably be tossed. I do hate the waste, and generally speaking don't waste so much....but....

Jun 30, 2015
cresyd in General Topics

When do you just toss it?

To fix this, it would indeed involve throwing good money after bad and as it's a stew of sorts, I don't see a sauce particularly helping. I used a mixed assortment of dried mushrooms that did not rehydrate like I had hoped and didn't quite taste as I'd hoped. So it's an issue of both texture and flavor that's not inedible but not what I'd want.

So at the moment I do really feel like it's an issue of waste vs sucking it up.

Jun 30, 2015
cresyd in General Topics

When do you just toss it?

This past weekend I had some extra time and wanted to try a new recipe that I was hoping on freezing for later use at a more busy time. The end result....was not amazing.

As the intention for the dish was to freeze it to use later, it was really easy to just pack it up and toss it in the freezer to deal with later. But I know I'm not particularly enthused about eating it already.

As an emergency meal, it'll be fine - but at what point is it just worth throwing away? It's not the cheapest meal I've ever made, but it's not as though I was experimenting with a porterhouse steak or something super expensive. To toss right away? Save for 1-2 months and then toss if not used?

Jun 30, 2015
cresyd in General Topics

Food textures -- do they ick you out?

Compared to most of these posts...I think this is going to sound kind of weird....but I do not enjoy the general mouth feel of a sandwich.

Since childhood, I have dissected sandwiches that are stuffed more full than a grilled cheese/bagel and cream cheese. Hamburgers, pitas, laffas, large burritos - these are all dishes I'd rather eat at home and dissect. No ingredient problem, no hatred of bread/carbs, I'm just not into sandwiches.

This is not a gag reflex nor a case where if I'm at a catered event and given a sandwich I pick at my food - but if I'm eating in a restaurant, it's very unusual for me to order anything in the sandwich category. And usually far more a sign of being turned off by the rest of the menu rather than a sandwich tempting me.

I have absolutely no good explanation for it.

Jun 30, 2015
cresyd in Not About Food

Next Food Network Star - latest and greatest?

Yeah...the competitive element of the show, plus the inability to On Demand it hasn't exactly wooed me. But I still think that for any FNS contestant or winner to succeed, something along those lines needs to happen. If you look at the "still part of the FN family" contestants, all of them are involved outside the stand and stir world. Whether it's The Kitchen or judging on Guy's Grocery Games - even Guy himself, does he stand and stir anything?

Fast Food Flip may not be the most innovative, but I think it's far more in the right direction than any other FNS winner's shows have been (discounting DDD and The Kitchen which were developed outside the FNS winners package).

Jun 30, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

Not to mention, while I also don't live in LA now (but did as child) and have no idea who shows to an LA Food Network filmed picnic....my guess is that they're not exactly the same people desperate to go to a Top Chef tasting. There are a lot of people in LA who aren't that adventurous with their eating.

Jun 30, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

Nikki Dinky and Bobby Dean currently have a show on the Cooking Channel called Fast Food Flip (I think that's the name). The idea is part DDD (go to a comfort food place known for a good indulgence item) and part stand and stir (Nikki provides a healthier version of the recipe).

I haven't watched it because Cooking Channel doesn't put so many shows on demand, and I hardly see myself planning to watch it live - but I think that if FNS wants the winner to be a success, they need to stop dumping them directly into stand and stir shows.

Jun 30, 2015
cresyd in Food Media & News

Next Food Network Star - latest and greatest?

Well...I agree with that advice. I think had he said, a Japanese fried chicken sandwich called katsu - none of the other stuff would have mattered.

Alex has a problem of being dry, so when he gets both dry and technical - it's a problem. I don't think the point was that Giada and/or Bobby didn't know what it was, but it wasn't descriptive unless you knew what the Japanese words were. I mean, veal Milanese - is it uncommon, no - is it understood automatically by a majority of Americans? I'd say, unlikely. At some point you have to find a way of saying "fried meat".

Jun 30, 2015
cresyd in Food Media & News
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Here's What Happens When a Man Eats Nothing but Food Made for Women

And is he regular?

Jun 27, 2015
cresyd in Food Media & News

restaurant near Mahane Yehuda market in Jerusalem

Very true. Another option that's better for bigger crowd is Mona. It's not in the immediate market area but not too far. And it's also not quite as loud. It's also not kosher.

Jun 27, 2015
cresyd in Middle East & Africa

Undercooked Salmon

I agree. In regards to burgers, there are diners where if I'm opting to get the burger, it's likely because I've already come to terms with it being a well done thin patty - and in that moment it's ok. I've cover it with mustard and pickled, and enjoy it for what it is.

If it's restaurant where I'd expect a burger to be cooked to temperature and it's not offered, I'd sooner opt for something else. Same with salmon. If it's the kind of place where you can opt for a protein on top of a salad and salmon's one of them - then I'm going to expect it cooked through, but at least cooked at that temperature properly. If it's a moment where I'd like salmon done medium but it's not offered….time to rethink.

Jun 27, 2015
cresyd in General Topics

restaurant near Mahane Yehuda market in Jerusalem

To help with recommendations - do you require the place to be kosher or not?

ETA - if you don't require a kosher place, Machene Yehuda is a truly amazing restaurant. Provided you're not bothered by noisy restaurants.

Jun 26, 2015
cresyd in Middle East & Africa

♪To all the bowls I've loved before♪ -- dishes you've lost along the way?

A glass lemon juicer that one day just slipped and shattered. It was absolutely perfect, and my attempts and finding a replacement have never been as good.

Jun 26, 2015
cresyd in Cookware

Are Fish and Chips Italian?

To me the idea that "fish and chips" originated in Venice compared to the croissant originated in Vienna seems a bit of a stretch. Surely frying fish and seafood has happened independently in food cultures around the world since well before 1700. Not to mention that half of "fish and chip" tradition is the "chip".

Jun 26, 2015
cresyd in Food Media & News

Masterchef returns with new judge

As more and more of these shows come around, be it professionals or amateurs, there are just more and more contestants that I've seen take on cooking competitions where they don't adhere to the ethic/moral/religious considerations they follow in their regular life. (Or at least how it's narrowly presented on the show)

In some cases I do think it's more similar to someone saying "I was raised in the Midwest and don't have much experience with seafood" (i.e. I was raised in a Jewish/Muslim household and while I'm not observant, we didn't eat that growing up). And then it makes a good story on TV with someone saying "I'm inexperienced with pork because of my religion". But then you see them slathering a chicken with butter (laws of kashrut) or cooking with wine (halal) - so their experiences and choices are more complex than the strictest interpretation. But then when it gets to tv, someone's complex version of religion/ethics and their life gets boiled down to "I'm an X so Y is a massive drama!"

Jun 26, 2015
cresyd in Food Media & News

When to get lunch/a snack on this trip?

The flight itself isn't so much the issue...but rather the driver afterwards. And it's not a case of a rental car or being picked up, but a shuttle situation where I can't ask the driver to stop somewhere along the way.

Jun 26, 2015
cresyd in General Topics
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