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LorenzoGA's Profile

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You Can Eat Carbs

Citing "evidence" as you like to do is arguing in favor of your position--trying to persuade people.

about 10 hours ago
LorenzoGA in Food Media & News

Can Roasted Peppers Be Home Canned In Olive Oil Without Using Vinegar?

Not that I doubt you, but I'd like to hear BalancedHealth's/Cornell's and other knowledgeable food-preservationists' thoughts on this (whether citric, acetic or whatever acid). If a safe solution is that simple, one would think that all the dire warnings on the Internet to hobbyists about not storing garlic in oil would have mentioned it. Most of us are familiar with the concept of pH and food safety.

Can Roasted Peppers Be Home Canned In Olive Oil Without Using Vinegar?

I'm just a curious onlooker here, though I have done simple hot water bath canning of vegetables. Question: How do commercial food companies safely produce jars of oil-packed garlic? Do they subject the jars to higher temperatures than even a home pressure canner can achieve? Do they treat the garlic in some manner before packaging?

Aug 28, 2015
LorenzoGA in Home Cooking

Seal or No Seal?

I break the seal to open the package.

Aug 28, 2015
LorenzoGA in Food Media & News

Fermented Dill P:ickles, can they be canned and processed?

Agreed. Not everyone eats dill pickles for the supposed health benefits. Some of us grew up eating pickles that were made this traditional way, and we enjoy them whether there are active bacteria or not. It's only been in the last few years that I even heard the idea that the bacteria might be good for you.

Aug 28, 2015
LorenzoGA in Home Cooking

Fermented Dill P:ickles, can they be canned and processed?

I don't know, but I do know they last about a month in a crock kept at refrigerator temperature. I just ate one! Since it only takes about a half hour to put up a crock to ferment, and then only a week for it to ferment, I'm not sure I see the benefit of processing them. A half hour of effort a month could keep me in dill pickles forever.

However, it's a good question. Let's see if anyone has a definitive answer. I have long suspected they might lose their crunch, and that the commercial processors of fermented dills (e.g., Bubbie's brand) have some magic in their process that helps pickles avoid that fate.

Aug 27, 2015
LorenzoGA in Home Cooking

Consumer Reports finds fecal contamination in ground beef

There's definitely bovine fecal contamination on my keyboard from some of the b*****it I write.

Consumer Reports finds fecal contamination in ground beef

Me, too. Now, as an adult, I am a lot more careful. Heck, they eat raw chicken "sashimi" in Japan (which has been the topic of CH threads). There are no guarantees in life, but beef and even chicken CAN be eaten raw in some circumstances relatively safely.

Aug 27, 2015
LorenzoGA in Food Media & News

Consumer Reports finds fecal contamination in ground beef

A great many people around the world eat raw meat. "Ground beef" is only "gross" when it comes from an unreliable source. Grocery stores throughout France, Belgium and maybe other countries carry ground beef expressly labeled for eating raw, and as far as I know, extremely few people get sick from eating it. No, I wouldn't pick up a package of "hamburger" meat from one of the big chain supermarkets in the US and casually chow down on it. But there should be no contamination-related reason to shun ground beef in general.

Aug 27, 2015
LorenzoGA in Food Media & News

You Can Eat Carbs

Are you kidding? It is my firm belief, which I hope is reflected in my comments on CH, that anyone is free eat any diet they wish. And if they wish to eat something that I choose not to, I do not respond by citing research articles. I am not the food police. I believe anything that is classified as "food" is fair game for a chowhound, and I am in no position to argue whether it is healthful or unhealthful.

Aug 27, 2015
LorenzoGA in Food Media & News

You Can Eat Carbs

pamf is right. However, there is a line to be drawn between discussing one's own success with a dietary change and evangelizing. Citing medical research doesn't change that.

Aug 27, 2015
LorenzoGA in Food Media & News

Boooooo McDonald's

I think McD's took the high road. "We commit to raise awareness worldwide, perhaps you’ll join us in a meaningful global effort?" Vague, sure, but it implies McD's is willing to put more into this than some silly one-day, one-location stunt that has the potential to confuse consumers. Burger King's plan seems childish and ill-conceived in comparison.

You Can Eat Carbs

So "ALL" must agree on a definition? Everyone must agree on the definition of a word before it can appear in a dictionary? Consensus among a knowledgeable group seems to be good enough for dictionaries, and the rest of us accept those definitions for most purposes. There are plenty dictionary definitions that plenty of people knowingly flout. You are free to be among those who disagree with the definition of "whole grain," but it does have a definition. Even cynically assuming that the American Association of Cereal Chemists is in bed with the grain processing industry, an association like that would seem to be in the best position to define the term.

Aug 26, 2015
LorenzoGA in Food Media & News

Boooooo McDonald's

If I were a shareholder, I'd question Burger King's business judgment here. What better way to dilute a brand than to create a product that's a mashup of it and a competitor's brand. Burger King and McDonald's should by all means cooperate in charitable endeavors. But creating a product that mixes their brands in the eyes of consumers could backfire on both companies. They work hard to make their brands distinctive, and it can't be easy to accomplish that in the highly competitive fast-food burger world.

Aug 26, 2015
LorenzoGA in Food Media & News

Do you use garlic powder?

Granulated or powdered garlic does not taste much like garlic. Yet I enjoy the flavor. I use it in bbq rubs, on pizza, and not much else. It cannot replace fresh garlic in dishes that call for fresh garlic. They are two entirely different things, each with its own qualities.

I can make an analogy with Taco Bell food and Mexican/Tex-Mex food. There's just something tasty about Taco Bell's food, even if it doesn't even remotely evoke the flavors of the things it's intended to resemble.

Aug 26, 2015
LorenzoGA in Home Cooking
1

What to do with leftover rotisserie chicken?

Off the top of my head, I use rotisserie chicken meat for tacos, burritos, quesadillas, enchiladas, Cobb salad, and chili--probably much more. I don't eat a lot of pasta, so I can't help with that. I do recall having put chicken meat in linguini with pesto sauce, though.

I noticed the other day that Costco sells vacuum-packaged quantities of the breast meat from their famous rotisserie chickens. So apparently people are buying what you might call "leftover rotisserie chicken."

You Can Eat Carbs

I understand. But nutrition and medicine have nothing to do with redefining the dictionary definition of the term "whole grain."

As far as the nutritional arguments go, I'm all in favor of more studies. We know that processing whole kernels by grinding, cooking, etc., enabled our ancestors to obtain greater nutritional benefit than they could by chewing raw kernels. I think most of us at least agree that modern society has taken that "benefit" too far, and that the quantities we consume and degree to which it is processed have detriments that outweigh those ancient nutritional benefits that kept our ancestors from starving.

Aug 25, 2015
LorenzoGA in Food Media & News

You Can Eat Carbs

So you want to impose your definition of the term "whole grain" on the people who have already agreed upon a definition?

Feel free to attempt to rewrite the conventional nutritional guidelines--from you other posts, I know that is your mission--but at least make up your own terminology if the existing definitions don't suit you.

Aug 25, 2015
LorenzoGA in Food Media & News

Corkage at Spanish (Barcelona) restaurants?

I think you're touching on cultural aspects as well. I can't speak for Australians, but we Americans are not a trusting bunch. We believe we, as individuals, are the only ones who are truly looking out for our own interests. Sure, most sommeliers can be relied on, but can we always rely on every one of them in every instance? Maybe not. They are there to help us, yet they are paid by the restaurant--a cynic might see a conflict of interest. The corkage concept fits in with the American saying that "The customer is always right." If the customer wants a certain thing in a certain way, the idea that we cannot have it grates on us. If we want a burger without a bun or any other alteration to a menu object, we don't understand why a restaurant would not oblige. In reality, as many of us who have traveled abroad have come to understand, other countries don't see it the same way. The customer is not expected to ask the chef to tailor menu items to suit the customer, etc., and the sommelier is to be relied upon.

Aug 25, 2015
LorenzoGA in Spain/Portugal

Short Pulls--What Do You Do?

This might be a stupid question, but are all glasses that have the "pint glass" shape as in your photo actually exactly 16 ounces when filled to the rim? Could they be using an Imperial Pint (20 ounce) glass?

Aug 24, 2015
LorenzoGA in Beer

Would you travel out of the U.S. for a great steak?

We seem to have latched onto grass-fed beef only relatively recently. Flavorful steaks are no longer hard to find.

Aug 24, 2015
LorenzoGA in General Topics

You Can Eat Carbs

From Wikipedia: "From AACC (American Association of Cereal Chemists) definition: 'Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis.'

Aug 24, 2015
LorenzoGA in Food Media & News

Par-boil Lobster

Four 40-gallon pots. Holy cow! Next time someone has a lobster/clambake question, I say ask nwemerys!

Aug 24, 2015
LorenzoGA in General Topics

Our perception of "authenticity"

Yes, I agree that languages and species are always evolving. What is the point you are making? My point was that although it is a fact that languages and species are evolving, we have linguists who take on the task of defining and cataloging languages as they were spoken at a certain time and in a certain place, preserving them before they are lost forever.

I see no reason to object to "food historians" who want to catalog foods in a similar way. What I find objectionable is not their efforts but rather those who don't undertake it in a methodical, scientific way, trying to develop consensus by discussing the evidence with their peers, but rather push their own overly broad definitions based solely on their own limited observations.

Aug 23, 2015
LorenzoGA in General Topics

Clams?

Amen. It's butter OR clam liquor. Not butter AND clam liquor.

Aug 23, 2015
LorenzoGA in Atlanta

Clams?

I take it you're asking about restaurants as opposed to markets?

Looks like Coast Seafood has raw Sapelo Island clams.

You could check with The Optimist. Good raw bar as far as oysters, but I'm not sure about clams.

Steamers seem to be a rarity in this region.

Aug 23, 2015
LorenzoGA in Atlanta
1

You Can Eat Carbs

"now and then when the time and place calls for it" means I hadn't had my morning coffee yet when I wrote that.

Aug 23, 2015
LorenzoGA in Food Media & News

Does It Really Exist- Celery With Flavor?

Good point about the peas.

Aug 23, 2015
LorenzoGA in General Topics

Our perception of "authenticity"

Ha ha. I recall being startled by that beetroot (which we don't even call "beetroot" but rather just "beet").

Aug 23, 2015
LorenzoGA in General Topics

You Can Eat Carbs

Sounds reasonable to me. I eat bread now and then when the time and place calls for it--like when I'm in Europe and a fresh baguette and some camembert is going to make a memorable lunch. I think of white bread much like I would think of a candy bar: an occasional treat.

Aug 23, 2015
LorenzoGA in Food Media & News