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LorenzoGA's Profile

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Why do people like sea urchin?

I was being facetious.

Jul 09, 2014
LorenzoGA in General Topics

Why do people like sea urchin?

I've heard the same thing said of oysters: "tastes like the sea." I think it's fair to put oysters and uni in the same category, and I would venture to guess that if someone likes one they also like the other.

Jul 09, 2014
LorenzoGA in General Topics

No Special Treatment for Vegetarians at Barbecues

People with dietary restrictions or limited palates can gracefully decline my cookout invitation. The word barbecue refers and has always referred to some sort of animal cooked over a fire. If someone wants to put vegetables on a grill, that's fine--vegetables are delicious--but that is not what I am inviting my guests to my house to cook for them when I invite them. I also wouldn't ask anyone to bring their own food. I supply the food when I invite people to my house to eat.

Jul 08, 2014
LorenzoGA in Features

Why do people like sea urchin?

"I almost threw up the first time I tried it...now I can't get enough!"

To which part of your post does the "it" refer?

Jul 08, 2014
LorenzoGA in General Topics

NYTimes: Mark Bittman rethinks the word 'Foodie'

I live in the South, too, and I understand. It's not just the South but, I suspect, much of the rest of the world outside of those parts of the US where one gets the impression that "good food" was an urban discovery made in the past 20, 30, 40 years. My wife's family is from a rural region in Europe. She grew up helping grow what would today be called "organic vegetables" (but back then were simply called "vegetables"), can the vegetables, raise chickens, etc. Her family would only patronize restaurants with this sort of ethos, too. Her parents taught her to appreciate certain traditional foods like offal, pate, and ripe cheeses. Now married to me and living in the US, she gets labeled a "foodie."

I think the REAL goobers are the hipsters who think that nobody understood good food until their kind blogged about it or whatever. Much of the world has been quietly eating and enjoying food this way for generations, and they are NOT "foodies."

Jul 07, 2014
LorenzoGA in Food Media & News
5

Great 24 hours

"Oasis" is probably a better term than "island."

Jul 07, 2014
LorenzoGA in Atlanta

Charcuterie book recs ?

I see. And Ice cream and cheese, eh? No doubt not in the same meal as the charcuterie ;-)

It sounds like a great idea to me. Certainly, beef salami is available in Israel, and I suspect the same people who buy that might be interested in your charcuterie. Good luck! Please keep us posted here if this really develops into a commercial product, as I would be happy to try it someday.

Jul 05, 2014
LorenzoGA in Home Cooking

Charcuterie book recs ?

I concur. If you want to do more with beef, you will have to experiment. Other than bresaola, beef might be used for some dried sausages and, of course, jerky, but more generally, beef is nowhere near as common as pork.

On the bright side, you could look at beef charcuterie as an untapped niche business opportunity for your sister and brother-in-law.

Jul 03, 2014
LorenzoGA in Home Cooking

need a recipe for odd meats

I don't know where you live, but if you're able to find elk, ostrich, emu, duck eggs, etc., at a farmer's market, I am seriously envious.

Jul 02, 2014
LorenzoGA in Home Cooking
1

Why do people like sea urchin?

But did you start a discussion on an Internet forum asking people to try explaining to you why other people enjoy cilantro? Of course not. There is only one answer, and that's the one you said: "It's all personal taste."

Jul 02, 2014
LorenzoGA in General Topics

Why do people like sea urchin?

The bigger question is why some people want to "learn to like" things they at least initially find they don't care for, simply because they have repeatedly heard that other people like them. I encourage people to try new things, but if they don't care for them, please, just move on rather than start endless discussions that come down to nothing more than individual tastes.

Jul 02, 2014
LorenzoGA in General Topics

Fish that taste better "aged"?

I happened across this Parts Unknown (Bourdain) episode on Netflix last night. Fascinating. The technique wasn't explained very clearly. In one scene they showed the chef flash-freezing the fish, noting that it will keep for months in that state. In the next scene they showed him placing pieces on a rack to undergo some sort of aging process. It wasn't clear to me whether that related to defrosting the flash-frozen fish or some unrelated (longer?) process.

I suspect there is a fine line between fish that has been subjected to some sort of precise aging process and fish that is, well, just old. Not having the expertise or the will to experiment, I think I will stick with the time-honored idea of preparing the freshest fish possible, as that has always been satisfying to my palate.

In any event, this is all very interesting and new to me. Thanks, zackly, for bringing up the topic for discussion.

Jul 01, 2014
LorenzoGA in General Topics
1

Why do people like sea urchin?

Now that I think about it, that makes sense. I believe I have been a bit misled by marketing.

If emu48 is turned off by the "orangey-brown" color and "slimey" texture of whatever type he tried, I recommend he try a different type. I have really enjoyed the firm, yellow uni that we get from Southern California waters--not sure what the species of urchin is. I'm sure I am not immune to the biasing effect of color and texture on my palate. Flavor isn't the whole experience. (If it were, more people would love durian!)

Jun 30, 2014
LorenzoGA in General Topics

Why do people like sea urchin?

The highest grade uni is an attractive shade of bright yellow, almost mustard-y yellow and holds its shape well. "Orangey-brown" uni that is "slimey" or mushy is an accurate description of low grade uni. It generally tastes just fine, but it doesn't look or feel as nice as higher grade uni.

Jun 30, 2014
LorenzoGA in General Topics
1

What sides should I make for my annual crab boil?

I'm guessing many of the guests are from New York City and haven't gotten anywhere near bored with the traditional ingredients.

Jun 27, 2014
LorenzoGA in Home Cooking

What sides should I make for my annual crab boil?

The most interesting part of this thread to me is that this crab boil takes place in a NYC apartment. That in itself seems like a feat.

I side with those here who believe a crab (or shrimp or crawfish) boil with sausage, potato, corn, etc., is a self-contained meal that needs no sides. But if I were forced to make one, I'd say cole slaw would be as traditional as could be. By the way, it's really easy to make coleslaw rather than buy a supermarket version. I like to mix in some purple cabbage along with the standard green cabbage.

Jun 27, 2014
LorenzoGA in Home Cooking

Why do people like sea urchin?

Collagen. "Corporate chemical gelatin"?

Jun 27, 2014
LorenzoGA in General Topics

Why do people like sea urchin?

Correction: the pic actually says "pork rectums."

Jun 27, 2014
LorenzoGA in General Topics

What does "eating healthy" mean anymore?

Oh brother. Okay, if someday even a significant minority of cardiologists buy into the idea that a high-fat diet does not contribute to heart disease, I will buy you a drink.

And I'm not saying that we should be eating starches and sugars instead. Fat in moderation is probably fine, as would be some amount of carbohydrates. My mantra is relax and enjoy what I eat--all in moderation. Because none of these studies will ever be conclusive.

Jun 26, 2014
LorenzoGA in General Topics

What does "eating healthy" mean anymore?

And you deem yourself eminently capable of all that. Okay. Most of us do.

Jun 26, 2014
LorenzoGA in General Topics

What does "eating healthy" mean anymore?

Nope. In a sample of people, the same word will likely conjure two different degrees of, uh, concern, in the minds of two people.

Jun 26, 2014
LorenzoGA in General Topics

NYTimes: Mark Bittman rethinks the word 'Foodie'

For one thing, "epicure" describes only the experience of consuming food, while "foodie" potentially encompasses more, like being interested in the production or history of certain foods. Moreover, "epicure," like "gourmet," just sounds pretentious. "Foodie" caught on because people want to express that they enjoy some aspect of food--perhaps without wanting to express exactly whether that is consumption of it or something else--without sounding pretentious.

Jun 26, 2014
LorenzoGA in Food Media & News

Fish that taste better "aged"?

I dunno. The best tuna belly (yellowfin) I've tasted was hacked from a fish I caught just minutes earlier. Once it gets home and into the fridge the flavor clock starts counting down as far as my palate is concerned. Two day-old tuna just doesn't taste as fresh to me. Of course, it's entirely possible that my palate is simply not accustomed to "concentrated" tuna flavor and perceives it as flawed whereas others might perceive it as improved. Come to think of it, when I'm not able to eat it all and haven't had the foresight to freeze it all, my cat thinks five day-old tuna is much improved.

Jun 26, 2014
LorenzoGA in General Topics

Fish that taste better "aged"?

Then shouldn't the fish from my local supermarket, which is several days to a week out of the water, taste better than fish fresh off the boat? I've never experienced that. The best fish I've ever tasted was living just minutes before I ate it. Maybe swordfish is different. It certainly can't apply across the board to all fish, but perhaps some get better while others get worse. I mean, shark goes downright rancid quickly.

Jun 26, 2014
LorenzoGA in General Topics

Fish that taste better "aged"?

I'm getting my popcorn for this one. If this is for real, I'm going to learn something. But apart from some oddball fermented fish product, I just cannot imagine anyone wanting anything but the freshest fish possible. Unless you're storing at seriously low temperatures, what prevents harmful bacterial growth?

Jun 26, 2014
LorenzoGA in General Topics

NYTimes: Mark Bittman rethinks the word 'Foodie'

Everyone I know either proclaims himself a foodie or proclaims he is NOT a foodie but in fact really is. I mean, who in this day and age genuinely does not give a damn about ANY enjoyable or interesting aspect of food or eating? Very few people anywhere in the developed world, I would guess. The word will be with us for a long time, and we can't do anything to change its meaning because it means something different to everyone.

Jun 26, 2014
LorenzoGA in Food Media & News

Quick Suggestions - Buckhead or along the red line - tonight!

The classiest restaurant in the airport is One Flew South in the E terminal. But "good" is pretty subjective. There's Varasano's pizza in the A terminal, and it's essentially just as good as the famous original in Buckhead. Some visitors not from the South look forward to Chick-Fil-A in the airport. Go figure.

Jun 26, 2014
LorenzoGA in Atlanta

Why do people like sea urchin?

I have a photo somewhere of a box sitting in a frozen food section of an Asian grocery, reading "pork anus." Although I went for the shock value in my post above, it's not that farfetched. If some foodie or chef starts a buzz about something, no matter that it's something most Westerners have an aversion to, we will "want to like it."

Jun 26, 2014
LorenzoGA in General Topics

What does "eating healthy" mean anymore?

And you may very well live a long, healthy life. Maybe you're genetically immune to adverse effects of a high-fat diet. Or maybe eating cheeseburgers makes you feel happy and it turns out that happiness is a factor in longevity. Who knows.

Jun 26, 2014
LorenzoGA in General Topics

What does "eating healthy" mean anymore?

If only "the literature" were not full of conflicting conclusions!

Jun 26, 2014
LorenzoGA in General Topics