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LorenzoGA's Profile

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Regional Egg Roll Styles

And although I have never seen anything like what's in your picture being referred to as an "egg roll," I would love to sample one. Do they serve these in Chinese restaurants, or has this egg roll lost whatever historical connection to China or other Asian origins it may once have had?

about 8 hours ago
LorenzoGA in General Topics

Signs of a NOT Authentic Chinese Restaurant

I never tire of the "authenticity" debates. Where would discussion boards be if topics having no right or wrong answer were banned? I like reading restaurant reviews and recipes as much as anyone, but the more philosophical food discussions are entertaining, too. It's fun to read what different people feel marks a Chinese restaurant as "inauthentic."

about 8 hours ago
LorenzoGA in General Topics

Regional Egg Roll Styles

Before I read the body of your post, the title had me thinking you were talking about regional styles of "eggroll" in China.

1 day ago
LorenzoGA in General Topics

Easy Pasta Three Ways

I note that "Carbonara" appears in quotation marks in the recipe title, suggesting to me that the author acknowledges it's sort of an ersatz version of "Carbonara." I totally agree with you that the recipe (and picture) seem more similar to Cacio e Pepe than Alla Carbonara.

1 day ago
LorenzoGA in Features

Easy Pasta Three Ways

The Carbonara recipe here is almost more like Cacio e Pepe than Carbonara. I thought the distinctive feature of Carbonara was guanciale or a substitute such as pancetta.

Of course, making Cacio e Pepe without egg as an emulsifier is just the kind of tricky cooking the article is about avoiding.

1 day ago
LorenzoGA in Features

9 of the Most Underrated Dishes at Japanese Restaurants

But some of them are not "unusual" at all; rather, pretty commonly found on Japanese restaurant menus all over America.

Maybe the yamakake might be "underrated," as the thought of eating something slimy could make some people shy away from trying it. But then again, so could the texture of uni. I have no idea.

Sep 19, 2014
LorenzoGA in Features

9 of the Most Underrated Dishes at Japanese Restaurants

That was my first thought when I looked at these items, but when I tried to come up with a more descriptive title than "underrated," I was at a loss. Some of those items are quite highly regarded by people familiar with Japanese food. I think the title would like to convey the idea of items that are highly regarded by those who are familiar with Japanese cuisine but which are off the radar of those of us who only dabble in Japanese food and tend to order the same things every time we visit. That's a mouthful. "Underrated" works for me.

Sep 18, 2014
LorenzoGA in Features

Signs of a NOT Authentic Chinese Restaurant

Your 1970s view of China's economy is endearing. My dad still called it "Red China" or "Mainland China" well into the 1980s.

Signs of a NOT Authentic Chinese Restaurant

You're right. We should abide by your sound reasoning. Nothing more to discuss. Everyone can go home.

People like to debate things on forums like this, even though we all know there will never be any kind of consensus. That's just the way it is.

Great examples of "authentic American food," by the way.

Sep 17, 2014
LorenzoGA in General Topics
1

What "typical American Foods" would you serve to foreigners?

I agree. My understanding of the "premise" underlying the original post being the idea of introducing something new to a foreigner may be reading too much into it.

Sep 17, 2014
LorenzoGA in General Topics

What "typical American Foods" would you serve to foreigners?

That makes sense for well-traveled visitors to the US, but my understanding of the premise of this thread is that the host wishes to introduce the visitors to some "typical American foods" they might not be familiar with. But I could be wrong.

Sep 16, 2014
LorenzoGA in General Topics

Signs of a NOT Authentic Chinese Restaurant

I have not seen that thread, but I can pretty much guess what it's about. Ah yes, the "Secret Menu" of delicacies that we unsuspecting round-eyes yawning over our humdrum General Tso's Chicken would never know existed had we not seen the Chinese people at the next table eating things not on OUR menu.

Sep 15, 2014
LorenzoGA in General Topics

Signs of a NOT Authentic Chinese Restaurant

You are very fortunate!

Sep 14, 2014
LorenzoGA in General Topics

Signs of a NOT Authentic Chinese Restaurant

You've got keen powers of observation, krystle920.

I think one thing to keep in mind is that many Chinese restaurants offer that kind of Westernized fare (and some of it darn good, too) IN ADDITION to more traditional Chinese dishes that the restaurant (generally erroneously) believes will appeal mainly to Chinese customers. So if you come in speaking only English, you may never discover that the place ALSO prepares wonderful "authentic" dishes. The Westernized stuff that we all know (oh, c'mon, we love it, too) is often just the English-language facade of a deeper range of offerings.

Sep 13, 2014
LorenzoGA in General Topics

paella: fish sauce

Harters: or California Rolls in Japan!

chefj: Great reading, thanks.

Sep 13, 2014
LorenzoGA in Home Cooking

paella: fish sauce

You bet. Fish sauce is versatile. But I still wouldn't add it to the stock for paella. Okay, maybe a teaspoon wouldn't hurt, but I just don't see the point. I believe that if the fish or chicken stock to be used in paella is deeply flavored to begin with, it doesn't need help from extraneous umami boosters. In other words, the stock doesn't need a boost from fish sauce--it needs a boost from being made with more fish, more chicken, more reduction time, etc.

Sep 13, 2014
LorenzoGA in Home Cooking

Do you think wheat is "the root of all evil" or staff of life?

My wife and I have long eaten in a way that, after looking up what all this "Paleo" fuss was about, we discovered we might call "Paleo-light." Seems to me that much of "Paleo" is just rejection of the stuff we have never eaten much of anyway. We eat a little bread as a treat now and then because it makes us happy, but I think the people who find the Paleo Diet to be their salvation were simply eating too much bread, pasta, etc., to begin with.

Sep 13, 2014
LorenzoGA in General Topics

When do you send back a steak for being under/over cooked?

Fowler, I understand the "rest" issue, but letting it rest won't cause the steak to become less cooked. Letting it rest will allow the steak to retain more juice when it's eventually cut. I'm willing to sacrifice a little juice for the sake of testing the doneness before the server walks away. No arguments here, just my preference. I am all in favor of resting a steak. Again, in a high-end steakhouse, I would be offended if they did not understand that I need to let the steak rest and am reluctant to cut into it immediately.

Sep 12, 2014
LorenzoGA in General Topics

paella: fish sauce

I don't know who's correct about the origin of chorizo in paella, but I filed chefj's skepticism of it being a Spanish innovation away in my mind. If anyone has more thoughts on where chorizo first made its way into paella, please share.

I love chorizo in paella and have followed recipes that include it--recipes likely from American or British sources. I do not recall encountering chorizo in paella in Spain, but then again, I usually specifically order seafood paella, so perhaps I just overlooked a chorizo version on the menu somewhere.

Sep 12, 2014
LorenzoGA in Home Cooking

When do you send back a steak for being under/over cooked?

masha and lingua, I can appreciate the opposing point of view. You make valid points about not wanting to cut into the center of your steak and that the chef should be able to send it out properly cooked. But to me, the benefits outweighed the drawbacks under the circumstances. This was a mid-priced place and not a steakhouse per se. I appreciated their concern and attempt to ensure everything was correct before the server walked off. Now, in a truly high-end steakhouse, I would be more offended by the "Steak Procedure" than I was at this particular place.

Sep 12, 2014
LorenzoGA in General Topics

When do you send back a steak for being under/over cooked?

Last week I ordered a ribeye at a mid-priced restaurant, and when it was delivered to the table the server stood aside and with hands clasped behind her back politely asked me to cut it open to check whether it was done to my satisfaction. I made some remark about approving of this procedure. The server said it was the restaurant's "Steak Procedure." I chuckled at the fact that management had given it a name, but I think it's a good practice.

When I ordered it I had made sure to describe my idea of "medium-rare" and get the server's acknowledgement. The steak was cooked ever so slightly beyond that description but didn't cross the threshold at which I would send it back. I took into account that the dim lighting could interfere with my observation of the degree of doneness.

Sep 12, 2014
LorenzoGA in General Topics

Learn me on cooking grass fed korean style short ribs

You're the third poster to mention this. Not that the OP can't use the reinforcement and recipe link :-)

Sep 11, 2014
LorenzoGA in Home Cooking

When do you send back a steak for being under/over cooked?

I'm totally going to try this out sometime. (I mean, order a steak "Pittsburgh rare" in a restaurant, not throw a steak next to a blast furnace.) Thanks, lingua and Fowler.

Sep 11, 2014
LorenzoGA in General Topics

When do you send back a steak for being under/over cooked?

Okay, Fowler. I spent the first 21 years of my life in the Northeast, and my parents introduced me to the pleasures of ordering steaks medium-rare, but I never heard the term "blue" or, for that matter, "black and blue." But that's not saying it wasn't a common term. I'm just surprised I never heard it. Of course, back then, few people were talking about food the way "foodies" do today, there was no Internet, etc., so I'm sure there were plenty of things right under my nose that I was unaware of.

Sep 11, 2014
LorenzoGA in General Topics

Do you think wheat is "the root of all evil" or staff of life?

Too much dietary fiber is like too much of any other good thing.

Sep 11, 2014
LorenzoGA in General Topics

Bottega Americano--New Spot in Thomas Jefferson Law School Dowtown

Ouch, ipsedixit. Okay, then, Western State University College of Law, as I remember it.

Sep 10, 2014
LorenzoGA in San Diego

When do you send back a steak for being under/over cooked?

I'm with you on having it that way, linguafood. Perfection is a warm red center. Cold red center is fine for extremely tender and extremely lean cuts, like tenderloin, but for a more marbled cut I prefer it warm enough to melt the fat inside but still red.

Sep 10, 2014
LorenzoGA in General Topics

When do you send back a steak for being under/over cooked?

I've never heard the term "blue"/"bleu" used in the US, but thanks for the education. It sounds good to me!

Sep 10, 2014
LorenzoGA in General Topics

Breakfast near the Ga. Dome?

Seriously, for a visitor not from the South, it could be an experience. And the "flagship" Waffle House opened right there next to Centennial Park just a year or so ago. Spot on! Why trek out to the Silver Skillet when you can have a corporate facsimile of the Southern Diner experience within walking distance.

Sep 10, 2014
LorenzoGA in Atlanta

Do you think wheat is "the root of all evil" or staff of life?

Ha ha, I guess by "indigestible crap" you mean "whole grain" bread seemingly made out of sawdust. My wife likes that stuff. I'm good with bread that has some modest (and nicely digestible) percentage of whole grain.

Sep 10, 2014
LorenzoGA in General Topics