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LorenzoGA's Profile

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Need to Suck It Up? Try a Meat Straw

I am not going to look that up in the Urban Dictionary.

9 minutes ago
LorenzoGA in Food Media & News

Sriracha Knock Offs

I agree with you and ferret that Huy Fong Foods probably could not have successfully asserted trademark rights in the word SRIRACHA. It's an elementary principle of trademark law that the generic name for something cannot serve as a trademark for it. The only question would be whether the relevant consuming public in the US would have recognized it as the generic name of a sauce back in the early 1980s when Huy Fong Foods was starting up. In my opinion, since the consumers would have been largely of Asian extraction, it's likely that some if not many of them would have known that the word refers to a Thai sauce.

As for knockoffs of Huy Fong's formulation, I have to say that my now-biased palate will always perceive Huy Fong's as the "best" just like my biased palate will always perceive Heinz Ketchup as what ketchup is supposed to taste like. Heinz was the ketchup I grew up eating. There are lots of Asian hot sauces, and many taste really good, but to my now-biased palate they just don't taste like "sriracha."

about 18 hours ago
LorenzoGA in General Topics

How to know when dried shrimp has gone bad

I see I am out of my league in this conversation, as the packages I buy are almost certainly less than one pound. That's a lot of tiny dried shrimp!

about 19 hours ago
LorenzoGA in General Topics

How to know when dried shrimp has gone bad

I've experienced the opposite of it fading--the odor seemed to get more pungent, as if the shrimp went rancid. I did not test them for flavor--I just tossed them in the trash, as I found the odor objectionable. Maybe it depends on how they were salted/dried? Maybe I had low-quality shrimp?

about 20 hours ago
LorenzoGA in General Topics

Is it ok to eat many eggs?

No, you're not :-)

I also recognize the OP as the same one who asked about the nutritional value of red wine. Wacky fringe nutrition advice.

How to know when dried shrimp has gone bad

I guess I meant that since they're used mainly as a seasoning component--a scattering of them per meal--and aren't eaten as a main course like fresh shrimp, they are a comparatively inexpensive ingredient. There are racks and racks of packages of them in various sizes in the Asian grocery I frequent. A package lasts me months, and replacing it if it goes "off" wouldn't be a big deal. I suppose you're correct, though, that some cost more than others, depending on size. I usually get the smallest ones,. and I haven't looked at the price variation.

about 23 hours ago
LorenzoGA in General Topics

Why Does Ketchup on a Hot Dog Piss People Off?

I only mentioned BH as an example to mackayrhon that non-"garbage" hot dogs (and buns) are widely available. Even here in Atlanta we have at least one shop that makes their own high quality hot dogs.

1 day ago
LorenzoGA in Features

Sriracha: Is it a Hype?

Yes, dynamite sauce! I've been mixing sriracha and mayo for years, with dynamite sauce in mind. I never bothered looking up if that is in fact how the sushi restaurants make it.

1 day ago
LorenzoGA in General Topics

Fresh Herring In Seattle

I had in fact read the entire thread before I posted. My comment was being critical of the way the OP phrased the question, regardless of whether the question has been answered. "Fresh" herring from Holland, as the OP put it, is an oxymoron. If you want to be critical of my comment that's fine, but don't accuse me of not having read the thread.

1 day ago
LorenzoGA in Greater Seattle

How to know when dried shrimp has gone bad

I used to store them in the pantry before I read advice otherwise (such as Fuchsia Dunlop's). After a few months, they can sometimes start to smell a bit off--more pungent. They may or may not still be fine to use. In any event, I now store them in the fridge. They last a long time there.

If yours smell fine, use them. If they smell too pungent for you, toss them and buy some more. Dried shrimp are cheap.

1 day ago
LorenzoGA in General Topics

Paris Diary - 5/26 - 6/7/15

The waiter raising his eyebrow at you ordering a steak "bleu" reminds me one of my own early experiences in France, when I ordered steak tartare. "You know that it is not cooked?" the waiter replied. I guess we all have "dumb tourist" tattooed on our foreheads. You seem to have some good food and wine knowledge, and even a bit of French language skill--thanks for being a good ambassador for the rest of us!

2 days ago
LorenzoGA in France

Sriracha: Is it a Hype?

I wasn't aware of those chains' offerings specifically--very interesting--but I am aware that chains, snack food manufacturers, and others have been incorporating sriracha as an ingredient. I still have not seen bottles of sriracha on the tables, though--as a condiment. Once there is a bottle of Huy Fong sriracha on the table at Applebee's, I think it will have jumped the shark and become totally uncool.

I find it pretty ridiculous that sriracha is being used as an ingredient in products that probably overwhelm the sriracha flavor. I can see putting sriracha on burgers, pizza, Taco Bell whatever-a-ritos, etc., but why not just let the customer add it like the condiment it was meant to be? My guess is that this would not afford them the same marketing opportunity. It's all about being able to use the word "sriracha" and nothing about the resulting product. If they really wanted to make a sriracha "sauce," they would just take chiles, sugar, garlic, etc., and combine that with the sauce ingredients to achieve the same effect in the end. But they desperately want to use the word "sriracha" in the name of the product--the word itself is apparently more important than what the resulting sauce tastes like.

2 days ago
LorenzoGA in General Topics

Road trip to Atlanta, Savannah, Charleston and Asheville

The Atlanta board is fairly dead these days, but your best bet is to search prior threads there. Not surprisingly, the open-ended question of where to go for lunch and dinner is pretty common. Just read through the threads.

There's an Asheville thread right here on the Southeast board that's not more than two days old. I assume you've read that? Did it not give you some ideas?

2 days ago
LorenzoGA in Southeast

Sriracha: Is it a Hype?

Absolutely. Sriracha has everything going for it that helps sustain a food as a trend: foreign, spicy, originally found in association with other currently trendy food, and not insignificantly, is not yet found in those chain restaurants that serve ranch dressing.

I think every culture is guilty of elevating "foreign" stuff more than it deserves, though.

2 days ago
LorenzoGA in General Topics

Sriracha: Is it a Hype?

For whatever reason, poor old ranch dressing has never earned the respect from the foodie crowd that sriracha has. Sriracha is considered hip and new. It's riding the wave of the popularity of spicy foods and hot sauces in general that's been going on now for, like, three decades. Ranch is the antithesis of sriracha. It's a cooling condiment, not a spicy condiment. Spicy will always be "hotter." Despite its enduring uses, ranch suffers a perception of being what the Applebees and Pizza Hut crowd consumes. Sriracha is consumed at places that are themselves trendy--the pho restaurant, for example. The irony is that I would guess sriracha is now consumed just as widely as ranch, but in different venues than ranch. With the exception of the link that someone posted to a sriracha-ranch blend, I think never the twain shall meet.

Why Does Ketchup on a Hot Dog Piss People Off?

Boar's Head natural casing hot dogs are an example of a good hot dog. They are no more "garbage" than any other well made sausage. As for the bun, plenty of local bakeries these days are making high quality buns, so no need for the cheap Wonder variety anymore. The bottom line is that if a person likes hot dogs, good "non-garbage" ones are not hard to find these days.

May 26, 2015
LorenzoGA in Features
1

Fresh Herring In Seattle

The poster's really cute--a herring walking through an x-ray machine at Schiphol airport, revealing its skeleton.

The title of the original post threw me off. I have no information relevant to the question of "fresh herring in Seattle" (is there herring in the Pacific?), but I do know that herring flown in from Europe is not "fresh herring in Seattle."

May 26, 2015
LorenzoGA in Greater Seattle

Your cocktail of the year?

In the gin arena, my wife and I have taken to the Jasmine lately.

May 25, 2015
LorenzoGA in Spirits

Green Onion Rant

All of the local supermarkets I frequent sell them in bunches of four or five. But my wife and I use far more than that every week, so we generally buy them at an Asian market instead, where we can get a bunch of maybe a dozen or so. We use them in everything. If you're the kind of family that eats mapodofu, it's hard to imagine you can't find ways to use up a few green onions. You can sprinkle bits of green onion on pretty much anything.

May 25, 2015
LorenzoGA in General Topics

Chile wars heating up as Hatch farmers take on national distributor

The Hatch/NM issue is indeed a bit different from, say, Vidalia onions, since it seems that multiple chile varieties that are quite distinct from each other are grown in NM. At least in Vidalia, to the extent that different hybrids are being sold as "Vidalia," they are all more or less similar in characteristics.

The low-sulfur soil contributing to the Vidalia onion's sweetness may very well be more marketing hype (making its way into published articles) than science. I don't know. I believe that onions sold under the Vidalia brand have included some that were shipped into the state from elsewhere (Texas?) and packaged in Vidalia. I don't know whether that practice continues. But if so, talk about a brand name that has been rendered meaningless!

May 22, 2015
LorenzoGA in Food Media & News

Chile wars heating up as Hatch farmers take on national distributor

I'm not taking a position one way or the other, but we should recognize that Hatch, NM has made efforts to NOT become just another Puebla--they are doing all they can to market themselves as the terroir of the Hatch chile.

Here in GA, the local analogy would be the Vidalia Onion. It is not necessarily a specific varietal/hybrid of sweet onion, but rather its defining characteristic is that it is grown in the Vidalia region of GA. It's my understanding that the grower's association and state of GA have been very successful in protecting the name.

Chile wars heating up as Hatch farmers take on national distributor

Although I'm a trademark geek--especially food and beverage-related--I admittedly didn't take the time to wade through the documents to get a sense of what the points of contention are. (But thanks for the link.) The trademark at issue seems to be for processed chiles, salsas, etc., rather than whole, fresh, chiles, which is an interesting factor. I'm not sure whether I would think the same way about a bottle of salsa that said HATCH on the label as I would about fresh, whole chiles piled in a bin that said HATCH. Would I really think that HATCH brand salsa is made in a processing/bottling plant in Hatch, NM, the way I most certainly believe that whole, fresh chiles in a bin that says HATCH are from Hatch, NM? This isn't a factor in Champagne or tomatoes, since we're never (at least in the US) talking about Champagne grapes or fresh, whole San Marzano tomatoes.

May 22, 2015
LorenzoGA in Food Media & News

Seeking advice: Week long foodie trip from Japan to somewhere else.

I've been to Tokyo once and Seoul once--both for short, food-centric excursions. Tokyo felt intimidating--huge, fast, crowded, etc. Seoul somehow felt more manageable. However, I realize I did quite a bit of research/planning before the Seoul trip.

Fresh soft shell crabs and best preparation?

The precise dates apparently don't matter too much, thanks to modern distribution systems, as even over on the West Coast forums they're currently talking about where to get soft shells. I believe they do not come from the Pacific, so the people out West are looking at crabs that have been shipped in.

May 21, 2015
LorenzoGA in Home Cooking

Chile wars heating up as Hatch farmers take on national distributor

It would be interesting to take a poll of CH users to see how many of us believe Hatch chiles come from Hatch, NM. I suspect one of the parties in this proceeding would not like the answer.

May 21, 2015
LorenzoGA in Food Media & News

Fresh soft shell crabs and best preparation?

"The less you mess with them, the better."

Agreed. My preference is dredged in flour seasoned with nothing but salt and pepper--no Old Bay at all--and then pan-fried/sauteed in butter. Maybe a squeeze of lemon to serve. Nothing more.

I have to admit that when I had them battered and deep-fried in a po'boy in New Orleans I was tempted to change my preference. But the thing is, I don't think I can duplicate that po'boy at home.

A Thai restaurant near me does a soft shell dish. Although it's a pleasant variation, I still prefer them plainly fried as first stated.

May 21, 2015
LorenzoGA in Home Cooking

Fish Tacos

"Can somebody please point me in the right direction."

West. About 2,500 miles.

Seeking advice: Week long foodie trip from Japan to somewhere else.

Glad to know that it was not just me, and even a world traveler like you could have a similar experience.

Sriracha: Is it a Hype?

Could you be more clear, please? What "name" are you referring to? The word "sriracha"? Where did you hear this story about what his attorneys advised him? I am a trademark attorney, and I think it is urban legend that his attorneys advised him that he could own trademark rights to the word "sriracha" by itself. Not possible, anywhere in the world. I suppose some irresponsible attorney could have urged him to go for it, when the attorney knew it would not be a valid claim. But I do not believe he could ever have successfully made a case that he owned the trademark rights to the word "sriracha" in the US or anywhere else.

May 19, 2015
LorenzoGA in General Topics

Sriracha: Is it a Hype?

Incorrect. Huy Fong's roostered logo as it appears on the bottle is most certainly trademarked--I took a look at the registration once. It is not possible for anyone to claim the mere word "sriracha" as their trademark because it is the generic term for the condiment and certainly pre-dated Huy Fong's sriracha.

May 19, 2015
LorenzoGA in General Topics