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LorenzoGA's Profile

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Your "fav" Charleston area BarBQ?

I mentioned Sweatman's in a post above.

When I first moved to the South, a Charlestonian recommended I check out Maurice's in Columbia because I wouldn't believe my eyes.

about 14 hours ago
LorenzoGA in Southeast

What's the point of celery in recipes?

I call bias on the tofu comment ;-) Just as some people here have remarked that you can buy really good celery from a farmer's market that has noticeably more flavor than most celery, I think that there is tofu out there that is not flavorless. I used to think tofu was flavorless until I tried some fancypants tofu dressed with nothing but a light sprinkle of soy sauce.

about 14 hours ago
LorenzoGA in Home Cooking

What's the point of celery in recipes?

Here's a 4-year long discussion on CH of why celery: http://chowhound.chow.com/topics/701541

about 15 hours ago
LorenzoGA in Home Cooking
2

All You Can Eat Lionfish, an over population solution

I, too, have eaten them, and they taste reasonably good. But lionfish are just too difficult to catch and handle, especially during cleaning, to become as commercially viable as the species that commonly show up on our plates. Presently, lionfish is almost exclusively speared by scuba divers, who believe that by catching lionfish they are doing their part toward reef conservation, and served in restaurants that cater to scuba divers, who believe that by eating lionfish they are doing their part toward reef conservation. I am afraid the economics of it are not in favor of lionfish becoming a commonly eaten species among the general population.

about 16 hours ago
LorenzoGA in Food Media & News

Why are people slaves to a date, say February 14?

My wife will not get pearls but will get oysters. Like most holidays, we use V-Day as another excuse for a good meal.

about 18 hours ago
LorenzoGA in Not About Food
1

Why do British people enjoy foreign/international so much?

But is this true in the UK more so than the US?

I can't think of a country in the world that has been more open to adopting foreign foods than America. As an example, I would say Americans' adoption of Italian food is not unlike the British adoption of Indian food. Brits can claim Chicken Tikka Masala. Americans can claim spaghetti and meatballs. We Americans may just be at a different stage at the moment, but a few decades ago I suspect a huge percentage of Americans ate spaghetti and meatballs once a week or so. Or pizza, for that matter.

What America and Britain have in common is a heritage of fairly bland and uninteresting food. As both countries were increasingly exposed to more interesting foods, through immigration, etc., we embraced them. It's no wonder that the French, Italians, etc., with their fantastic cuisines, have been slower to embrace foreign foods.

about 18 hours ago
LorenzoGA in General Topics

New Olrean's Hole-in-the-Walls

I was disappointed with Parkway Bakery in this respect, when I visited for the first time two or three years ago. They had added a lot of additional seating, and the tourists (like me!) were lining up to eat there. I felt it no longer qualified as a hole-in-the-wall. But moreover, I didn't think it ranked as high on my roast beef po'boy chart as some other places.

about 19 hours ago
LorenzoGA in New Orleans

I miss old school Chinese restaurants.

The family's Panda Inn predated their Panda Express. I ate lunch pretty often at Panda Inn in San Diego in the early '90s but hadn't yet seen a Panda Express.

Now that I think about it, I suspect Panda Inn might fit what the OP has in mind. As I recall, we thought they did a pretty good job with the Americanized standards that we know and love. The food definitely seemed to have more finesse than what I've seen sitting in the steam trays at Panda Express.

Your "fav" Charleston area BarBQ?

Or Sweatman's. I haven't been in a few years, but I used to stop there on trips between Atlanta and Charleston.

1 day ago
LorenzoGA in Southeast
1

Which whisky are you having for Burns Night?

I admit I bought one of the least expensive single malts I could find, because Burns Night is too much of a party to sip really good whisky.

1 day ago
LorenzoGA in Spirits

My Final Choices For Eclectic Dining in Paris & Marseille

We hit Fonfon on our whirlwind trip through France this past summer, and we thought it was a worthwhile experience. But then, like many tourist minds, our thinking was that we can't visit Marseille without sampling the dish in the city that made it famous. Whether the Bouillabaisse in Marseille is "worth all the press" depends on how much you enjoy Bouillabaisse and whether you see some value in eating Bouillabaisse in the city that made it famous. When I first read your post, I figured from the absence of mention of Bouillabaisse that this was not your first time in Marseille. If you decide to have a Bouillabaisse meal, Fonfon is often mentioned among the top few contenders. Take a taxi.

1 day ago
LorenzoGA in France

Why are people slaves to a date, say February 14?

ferret, I don't understand why you think my talking about my own situation (being married) can be interpreted as denigrating how dating couples feel or how or anyone else feels. Again, talking about me does not mean I am excluding you. Your life and my life are just two examples among many different kinds of lives.

Can you explain what you mean by February 14 having a different significance for dating couples than married couples? I was unmarried at one time, you know, and I have to believe I haven't forgotten what it was like to have a date (or not have a date) on February 14th. In fact, I was unmarried TWICE! As I recall, I dated some women who thought V-Day was the greatest thing in the world and looked forward to our date night, and others who thought it was "amateur night" and not a good night to go out. Either way, it was fine with me at the time. My present wife is of the latter mindset, and we are kindred spirits. But that doesn't mean I didn't enjoy dates on V-Day when I was single. In my post above, I'm merely stating how my wife and I feel about V-Day at present.

I miss old school Chinese restaurants.

Me too. Once, I made "Chinese takeout" dinner for my wife and me, where I bought a bunch of those boxes, and cooked up some classic dishes in the wok. Where she grew up, Chinese takeout never came in those boxes, and she really wanted to eat Chinese food "the way they show New Yorkers doing it in the movies"--eating it right out of the box with chopsticks. This thread is nearly inspiring me to do it again.

Jan 24, 2015
LorenzoGA in General Topics

Dog Differences

When I saw the title of this thread, I was thinking the topic was going to be Korean food.

Jan 24, 2015
LorenzoGA in General Topics

I miss old school Chinese restaurants.

Bob, that's exactly the point. While it's clearly easy to find those dishes at takeout joints (Panda Express) and buffet restaurants, the goal for nostalgia hounds would be to find a proper restaurant that makes good versions of the same dishes, exercising restraint with the degree of gloppiness to what best suits the dish, etc. A few existed back in the '60s and '70s. Some must survive somewhere.

Jan 23, 2015
LorenzoGA in General Topics

I miss old school Chinese restaurants.

I've read comments from people on other boards who were seeking nostalgic "Chinese food" like they remembered from their youth in the '60s and '70s. I think it's possible to enjoy both this kind of Westernized Cantonese stuff as well as Sichuanese, Hunanese, and whatever. They're not mutually exclusive.

I would agree that lots of restaurants of the era served "mostly sweet glop," but there were plenty of others that did those dishes justice. Some are still around, but many have indeed disappeared due to changing tastes of customers.

Jan 23, 2015
LorenzoGA in General Topics

Not tonight - I have a haddock

The grass is always greener. It's hard to find haddock here. Trade you some wild-caught Georgia shrimp.

Jan 23, 2015
LorenzoGA in Home Cooking

I miss old school Chinese restaurants.

I have long felt that a restaurant could do very well making high-quality versions of the Westernized Cantonese staples that in the last few decades have increasingly been relegated to buffet and takeout places. They can omit the cheesy decor I remember from the '70s. But just use good ingredients and well executed techniques to produce what I guess we'd call "retro" Chinese food. This kind of place surely exists somewhere--probably in hipsterville--but not where I live.

Jan 23, 2015
LorenzoGA in General Topics

New Orleans best food ecomendations

"- best places for lunch and dinner (local food)"

Have you, you know, read through any of the hundreds of threads here where people have reported on their lunches and dinners? The New Orleans board is surely one of the most active of any city. There are some real experts here who could help you narrow down your options if you only gave them some criteria beyond just "best."

Jan 23, 2015
LorenzoGA in New Orleans

My First Tamale Experience

Good going!

Jan 23, 2015
LorenzoGA in Home Cooking

Why are people slaves to a date, say February 14?

Thanksgiving supposedly, in one sense of the holiday, commemorates an actual event--you know, the wonderful myth of the Pilgrims and Indians sitting down to a feast--so in that sense, yes, I feel similarly. Of course, it is highly unlikely that the event occurred on the 4th Thursday of November.

Jan 23, 2015
LorenzoGA in Not About Food

How do you like your tacos...crunchy or soft?

Could be a misspelling. Could be a play on words, though that seems unlikely.

Jan 23, 2015
LorenzoGA in General Topics

How do you like your tacos...crunchy or soft?

Okay, this is consistent with my understanding. Commercial tortillerias don't use masa harina (flour), but many of us home cooks who don't want to mess with procuring pounds of fresh masa (dough) do use masa harina to make our tortillas.

Jan 23, 2015
LorenzoGA in General Topics

How do you like your tacos...crunchy or soft?

[deleted]

Jan 23, 2015
LorenzoGA in General Topics

How do you like your tacos...crunchy or soft?

A pedant would say that after the corn is processed (nixtamalized, ground, etc.) it becomes "masa preparada" or fresh masa. It can then be made into corn flour or "masa harina" by drying and pulverizing it.

But I'm not a pedant ;-)

Jan 22, 2015
LorenzoGA in General Topics
1

increase in sticklers on the Home Cooking Board?

I don't see a problem so long as the person claiming expertise makes it clear what the source of their knowledge is. People CAN learn a good deal about a cuisine without visiting the region of its origin or most associated with it. If they learned it from cookbooks or from family members who passed it down through generations, it's fine with me so long as they explain that. Then those of us who read their posts can give them whatever weight we feel they deserve.

The so-called "University of Google" isn't so awful, so long as the person regurgitating what he learned tells us he got it from on-line research.

How do you like your tacos...crunchy or soft?

Steve, I hadn't even read your post--I was purely commenting on joon's comment.

Jan 22, 2015
LorenzoGA in General Topics

How do you like your tacos...crunchy or soft?

Okay, so it's not Rubio's fault. So the question remains: Who first popularized fish tacos in wheat flour tortillas?

Jan 22, 2015
LorenzoGA in General Topics

How do you like your tacos...crunchy or soft?

You're right. I read "I know everyone has a massive corn tortilla boner ..." separately from "...and loves to shit on all the other taco forms," and my comment was directed to only the first part of the sentence. But now that I re-read it, I understand joon was referring to corn tortilla tacos specifically.

Jan 22, 2015
LorenzoGA in General Topics

How do you like your tacos...crunchy or soft?

I considered posting that, and I'm glad someone did. It's been a few years since I lived in San Diego, and my memory fails me, but aren't Rubio's tacos in flour tortillas?

Jan 22, 2015
LorenzoGA in General Topics