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LorenzoGA's Profile

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

I love it. Or an Irish breakfast. But it's my American bias.

about 9 hours ago
LorenzoGA in General Topics

New California law allows dogs to dine out

I prefaced my anecdote by saying it's nothing more than an anecdote--implying that I fully realize this is not a typical experience. You replied by asking if I eat off the menu board.

about 9 hours ago
LorenzoGA in Not About Food

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

I think breakfast is dicey--it could go either way, with them loving it or hating it. Some Europeans I've encountered don't seem to care for the idea of a heavy meal to start the day. They appreciate the novelty, but in the end they admit they don't find it appealing. Of course, these are just a small sampling of people I've met, and your guests apparently loved "greasy spoon" breakfasts. Also, we shouldn't forget that the American breakfast is not unlike the English breakfast, with which some Europeans are already familiar, so it may not be a novelty.

about 9 hours ago
LorenzoGA in General Topics

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

In a recent trip to France I had the opportunity to discuss the rising incidence of obesity with a doctor. What I got out of our discussion is that it is not my imagination that portions--and Frenchmen--are growing.

about 9 hours ago
LorenzoGA in General Topics

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

There is very little that I think is "typical American food," since American cuisine is a melting pot. I would serve something that is characteristic of my region of America, even if it happens to be similar to something that is not American in origin. Although Americans increasingly embrace locavorism, in many places in the world it's firmly entrenched. If someone in France serves an American guest a homecooked meal, it will very likely be a regional dish or feature local products.

Here in the state of Georgia, I would serve foreign guests local products rather then fret over whether a dish is American or Southern or whatever. We have access to quality farm-raised pork, for example.

about 9 hours ago
LorenzoGA in General Topics
1

New California law allows dogs to dine out

You do realize that many restaurants with sidewalk seating aren't near garbage bins or busy traffic streets? Not sure what the metro has to do with dogs pissing on restaurant property.

I love andouillette! If we're talking stinky French food, I could come up with a long list.

For the record, my wife and I were among those chuckling when the dogs did their business, but we did feel sorry for the people whose table it trickled under.

about 9 hours ago
LorenzoGA in Not About Food

New California law allows dogs to dine out

You like the smell of urine dripping from a menu board two feet away from your table? I didn't intend to get graphic, but since you brought up the question of what was so objectionable, I will add that the urine also trickled under another diner's table.

about 11 hours ago
LorenzoGA in Not About Food

New California law allows dogs to dine out

Anecdote here. I was sitting at a sidewalk table in France, and somebody's dog walked up to the menu chalkboard and peed right on the menu. A few minutes later, another dog walked up to it, sniffed it, and peed on it again. Half the patrons cackled and half looked horrified. Granted, these did not appear to be customers' dogs but rather just random visitors. I, uh, "have no dog in this race," but sanitary issues of dogs around people eating food do concern me.

about 13 hours ago
LorenzoGA in Not About Food

Typical American breakfast foods you don't enjoy at breakfast?

Kramer, is that you?

about 16 hours ago
LorenzoGA in General Topics

Best tasting broth sold in a store?

I'm almost certain Serious Eats did a taste-off. Check over there.

1 day ago
LorenzoGA in General Topics

Where to buy blood

Thanks for editing your post to add the reason you're seeking it.

Why do you want to try different kinds of blood? Wouldn't pig, which is probably the most widely available and most commonly used for black pudding, work just fine? Granted, lamb is sometimes used, but why bother? If the answer is simply "for the sake of experimentation," well, then that makes sense. There are a lot of experimenters on CH. Have fun. I've made black pudding, but only with pig blood.

1 day ago
LorenzoGA in General Topics

Where to buy blood

You can't leave us hanging like that. Everyone is going to want to know WHY.

Pig blood is not too difficult to find in multi-ethnic markets near me. I've never seen any other kind for sale.

1 day ago
LorenzoGA in General Topics

Typical American breakfast foods you don't enjoy at breakfast?

Ah, resurrecting an old thread. Okay, I'm bored today.

I don't care for any sort of sweet baked goods for breakfast. To my palate, "sweet" is for dessert only.

Factoid: Belgium may be famous for waffles, but Belgians do not eat waffles for breakfast. Rather, they're considered an afternoon sort of snack that you'd eat on the go. My Belgian-born wife likes to point this out every time we see waffles on a breakfast menu in the US.

1 day ago
LorenzoGA in General Topics

What is omakase?

Agree completely. There's no doubt a large spectrum between run-of-the-mill and high-end, and perhaps I shouldn't have used the word "high-end" in making my point. I'm purely talking about the definition of the word. My point is only that, strictly speaking, the word "omakase" has nothing to do with the type or quality of items served.

1 day ago
LorenzoGA in General Topics

What is omakase?

Bkeats, I think that definition is also more or less confined to high-end sushi places. If I sit down at the very ordinary sushi place I frequent and tell the chef I want "omakase," he's happy to oblige, but what he presents is generally just humdrum nigiri and such--nothing I couldn't have ordered myself. So I guess what I'm saying is that the term "omakase" doesn't literally mean a thoughtful progression of interesting items (though perhaps it is increasingly taking on that meaning in the minds of foodie readers as a result of more people reporting on their high-end omakase experiences). All it literally means is that the chef is going to choose what the diner is going to receive.

1 day ago
LorenzoGA in General Topics

Where Were the Shad?

Ditto for me! I remember in the '70s when my mom would bring home shad and shad roe--it was a seasonal rite that we would look forward to. From that graph, it looks like the shad fishery was already on shaky legs in the '70s. I also remember sportfishermen talking about the shad run in the Delaware river.

1 day ago
LorenzoGA in General Topics

What is omakase?

Maybe I'm being a bit of a pedantic jerk, but in your first post you seemed to misunderstand the meaning of the word "omakase" and in this post you seemed to misunderstand the meaning of the word "hoodwinked." To be hoodwinked is to be fooled, cheated or swindled out of something.

In any event, it looks like you found what you were looking for. For the record, it seems you were looking for uncommon items that aren't on most sushi restaurants' regular menu but which the chef might decide to prepare when someone orders a high-end omakase. I've never had a high-end omakase, so I can only be envious. The omakase I have had in run-of-the-mill sushi bars hasn't resulted in the chef offering me anything that I couldn't have ordered myself off the regular menu.

It sounds like fun. I guess I won't get an invitation due to being a pedantic jerk ;-) In all seriousness, enjoy and have fun!

2 days ago
LorenzoGA in General Topics

Return "sweet" fruit that isn't sweet?

Is it not for the consumer to shoulder SOME portion of the risk? I suppose a retailer could, at one extreme, test the fruit daily or otherwise take great care to ensure it has the absolute most desirable characteristics, but that kind of care would come at a cost. In some instances, I'd rather pay less and take some risk than pay more and take less risk.

Return "sweet" fruit that isn't sweet?

Tee hee. I just bought peaches here in GA that were labeled as being from New Jersey (the season being over here). But I bought with full knowledge of that fact and that I was taking my chances with peaches trucked in from afar. They weren't too bad.

I'm sure the OP's cherries were labeled with their origin. I think anyone buying cherries in late August in the Southeast is taking their chances. If I'm not mistaken, even way up in the northern Midwest and Pacific Northwest the season is over for cherries, is it not?

Aug 25, 2014
LorenzoGA in General Topics

Return "sweet" fruit that isn't sweet?

Another vote for not returning unsatisfactory produce that is otherwise in what is generally considered salable condition, i.e., not rotten or damaged. It has long been my view that we as consumers have to shoulder part of the risk. How palatable an item is isn't always apparent from inspecting it in the store--as in the case of the OP's cherries. (BTW, you didn't really buy cherries in August in the Southeast, did you?--they are imported from far far away.)

I am conflicted, though. The consuming American public accepting low-quality produce is a major reason groceries continue to supply it to us. Putting our foot down--voting with our wallets--is the only way I see to change this. It IS possible for a major grocery chain to offer fruit that is appropriately sweet, juicy, or whatever it's supposed to be. When I travel to France and Belgium, for example, the fruits and vegetables in the supermarket almost always deliver on whatever characteristics they are supposed to have--perhaps not QUITE as delicious as if from a roadside farmstand, but on average far better than what we Americans are willing to accept from our grocery chains. Maybe if we start returning fruit that is dry, mealy, not sweet, or otherwise unpalatable, the grocery chains will rise to meet the new demand for better quality?

Aug 25, 2014
LorenzoGA in General Topics

Worst thing you ate before working-out.

Burrito. I love them, and I've made the mistake more than once. I am a glutton for punishment.

Aug 25, 2014
LorenzoGA in General Topics

What is omakase?

Your post got swindled?

Aug 25, 2014
LorenzoGA in General Topics

Gulf area Oysters compared to Northern varieties (General Comp)

Did the shutdown have something to do with the GA-FL water wars?--inadequate river flow into the bay? A quick Google found nothing about this. Just curious.

Aug 25, 2014
LorenzoGA in New Orleans

Sushi and small plate dinner ideas need.

Yeah, I think we're getting hung up on terminology. It seems all the OP is asking for is suggestions for an interesting array of things that might be offered at a sushi restaurant in addition to the common sushi items.

Aug 25, 2014
LorenzoGA in Home Cooking

Sushi and small plate dinner ideas need.

Okay, I see you reworded your question since I posted this reply. I think it's clearer now. Just asking for suggestions for serving "omakase" at home struck me as odd. I hope you receive useful answers.

Aug 25, 2014
LorenzoGA in Home Cooking

ISO authentic arepa/taco meat recipes

1. "Reddish" eh? At least as far as chicken, it sounds like you may be thinking of Chicken Tinga. Try Googling that for recipes. There are many ways to prepare chicken and beef for tacos--the only clue in your post as to more specifically what you're searching for is your reference to "reddish." Have you considered a cookbook?

Aug 25, 2014
LorenzoGA in Home Cooking

Sushi and small plate dinner ideas need.

I'm curious as to what the alternative to omakase would be for serving sushi at home. Doesn't "omakase" simply mean that what is served is up to the sushi chef as opposed to the customer? In my house, the "customers" get what I choose to serve them--always.

Aug 25, 2014
LorenzoGA in Home Cooking
1

Gulf area Oysters compared to Northern varieties (General Comp)

When? Why? I haven't shopped for oysters lately, so I may be out of the loop.

Aug 25, 2014
LorenzoGA in New Orleans

Gulf area Oysters compared to Northern varieties (General Comp)

Any idea where the oysters were from that you had in Savannah? Savannah isn't really known as an oyster harvesting area. Charleston is, but Savannah not so much. If you don't know their origin, they could very well have been Apalachicolas from the Gulf--the standard go-to oyster in the Al/N.FL/GA region. When river water flow is high, they do tend to get watered down.

Aug 24, 2014
LorenzoGA in New Orleans

paella: fish sauce

I admit that for my seafood paella I use a mix of commercial stock bases, generally chicken and fish. But one could certainly use only fish stock. The widely available Better Than Bouillon brand, for example, has a fish stock as well as a seafood stock and a clam stock. Making fish stock from scratch is not THAT difficult, but for something like paella I find the commercial stuff adequate. If I were making bouillabaisse or fish soup, I would make it from scratch.

Aug 22, 2014
LorenzoGA in Home Cooking