mjhch1's Profile

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Apple Brown Betty, a Race-Based Dessert

Rather than considering it racist, one might think that a somewhere in the past there was a woman who had a wonderful talent for baking delicious desserts. Whether she might have been a slave, a free creole woman, or living in the north doesn't necessarily matter. But what matters is tradition of something wonderful came out of whatever circumstances and has persisted over time. Kudos to Betty, I feel sure that she'd be proud. If we try to hide and never talk about our history, bad or not, it is a mistake. We need to recognize it, and learn from it.

Feb 23, 2012
mjhch1 in Features

Adding egg to your oatmeal?

Check the nutrition label. 1/2 cup of uncooked oatmeal provides 5 grams of protein...that's not shabby at all.(I am talking about Old Fashioned oats here, not the little packets of instant stuff)
If you add an egg, you are adding another 6 grams of protein.
So far that's 11 grams..
but really, most of us eat more than 1/2 cup of cereal. For me it's more like a full cup of oatmeal, and I have some milk and nuts to that,...or an egg. Then we are talking about around 20 grams all total for my breakfast. Thats' good given an adult usually needs somewhere around 50 grams to meet a suggested daily requirement.
As for carbs in oatmeal, a good bit of that is fiber, and excellent for you in all kinds of ways.

Mar 19, 2011
mjhch1 in Home Cooking

Chefs Are Masochists, Culinary School Is a Scam

Going into this business of food production is brutal work. I had some culinary training, some talent, and I had experience working with my mother catering to large groups, weddings and the like. There were days when I loved it, and days when it just sucked. I remember coming home, drenched with sweat and exhausted with barely enough energy left to shower and go to bed. And the pay was never great. Now, I don`t do it anymore, but I don`t regret it either. I still love to cook for my family and friends, and I have great knowledge of food and wine. What`s interesting is now my kids are culinary school grads, and cooking for some really good restaurants.. they tell me they were inspired by me! They are working harder than they ever imagined they would. I think they love it too.. I have great respect for people who choose this career. It is really tough work, and definitely NOT for everybody.

Mar 19, 2011
mjhch1 in Features

Salt Wine Bar a real find! tapas for canivores. We will be back!

We went to Salt Wine Bar last night. We really enjoyed the atmosphere, and our waiter was very attentive and helpful the whole evening, even as the the place started to fill up. I appreciated that there were several bottles of wine on the menu in, what I considered, a very affordable range. We chose a simple Portuguese Red wine for around $45. It went along very nicely with the olives, baguette with tapenade, jamon serrano, and trio of charcuterie. The Waygu beef short rib was divine.. it was melt in your mouth decadence... We also ordered the striped beet salad that had an oh so creamy goat cheese with it.. yum. We finished off with the Churros with a dark chocolate sauce, which was actually my least favorite of all the dishes... but still quite tasty. I thought that the churros were too heavy, and would have preferred something closer to the churros con chocalate that I've had in other locals around the world.
Anyway, the evening was lovely. And we are planning to return.. there are several items on the menu we are looking forward to trying such as the grilled calamari,and lobster bisque, and the selection of house specialty martinis look too good not to try...

Feb 26, 2011
mjhch1 in Ontario (inc. Toronto)

Family foods I thought was normal

Apple pie with cheddar... that's just classic. The cream is good too...

Apr 30, 2010
mjhch1 in General Topics

Testing the Boundaries of Ice Cream

One of the culinary schools in Vancouver BC was doing a menu with local flavors and ingredients... the ice cream was smoked salmon. It had a nice flavor.. smoky, not too sweet... but not fishy at all.

Apr 29, 2010
mjhch1 in Features

Winter Greens Soup WITHOUT GODDAMNED CHICKEN BROTH

ok.. all this a bit harsh. This is supposed to be a pleasant thing, you know, cooking and eating. All the YELLING makes me very uncomfortable. I'm not hungry anymore...

Feb 25, 2010
mjhch1 in Recipes

Need Rec for Lima, Peru near airport if possible

there's not much near the airport, not a good area to hang-out... best option is to head into the city. And the taxis can be expensive going into the city tho... make sure you find a legit taxi, and haggle over the price BEFORE you get in! (if you're gringo, then you can get taken advantage of). Do you speak Spanish? It would be a great benefit to you if you do. Lots of great recommendations on this board.... most are in Miraflores and San Isidro.

Needed: classic dishes from South America

My favorite dishes are Peruvian... I would recommend that you get your hands on a good recipe for an arroz con camarones or arroz con mariscos for a buffet, perhaps if seafood is not your forte, then a classic arroz on pollo or pato. There are great recipes for all these in "The Art of Peruvian Cuisine" , which he apparently has also posted many of his recipes on-line here: http://www.artperucuisine.com/docs/5....

Best eats in Santiago?

I am heading to Santiago too in January... so far I've got no first hand experience, but several recommendations. I guess the question is what area are you staying, and what's your budget like. There's apparently many good restaurants around, with the big new thing being Japanese and Japa-fusion style restaurants. Anyway... once I'm there I hope to post a little more once I get a taste of the food... hasta luego!

12 hours in Lima, Peru

good choices all... I prefer Norki's for Pollo a al Brasa. As for choices for where you won't look to conspicuous for lunch... at the bar in La Mar for sure, you could also hit up Punta Sal in San Isidro area or Miraflores... Dinner? well are you by yourself again? It'd be nice to know where you're staying in Lima... it's huge. If you like Japa/Peruvian fusion.. it's excellent at Osaka or Hanzo or Toshiro's. There's lots of great Italian / Peruvian places too... I highly recommend Danica (San Isidro) for great fusion food or Antica (Barranco and San Isidro). Really there is so much great cuisine in Lima... and so much to choose from.. Like I said, it'd be nice to know what area you're staying. There's good places in every area of the city... some aren't so pretty and some are 5-star gorgeous.

Chicago Chef Going To South America

There may be some interest starting, as the well know el Bulli chef, Albert Adria is here in Lima this week along with a few other well known international chefs. There's a huge culiary movement here now...I expect to see a great deal of advancement as far as South America is concerned; I find that it is very exciting and a great place for up and coming new chefs to direct their attention to...

btw... I can't find this place you mention in my listings... Sankuay? Do you know the district? I am always open to try a good ceviche...

Chicago Chef Going To South America

Actually in Lima, there are several restaurants that are excellent and I would consider cutting edge. Everyone talks about Astrid and Gaston... yes, its very nice, but there is so much more than that. And most certainly,Gaston Acurio has been instrumental in the past few years in putting Peru more prominently on the World Cuisines map. I have great respect for him, and he's been working very hard promoting Peruvian cuisine, and his own culinary empire.
Depending on the type of Peruvian cuisines you're interested in... very exciting is the Peruvian Japanese restaurants - Hanzo, Toshiros, Matsuei, and Osaka.
For traditional Peruvian cuisine styles look for Las Brujas de Cachiche, Huaca Pucllana, Fiesta in Miraflores...
For really nice experience go to one of the Tanta restaurants, and for desserts go to San Antonio or Don Mamino for pastry.
You should certainly go to one of the cevicherias and seafood specialty restaurants (note that they all close by 4, and no self respecting peruano will eat ceviche after 3 o'clock in the afternoon). I enjoy Sonia's in Chorillos, a little hard to find but worth it, Punta Azul, Punta Sal, and of course Gaston Acurio's La Mar,... all these I know are excellent.
There is a Feria coming up at the end of the month with a top-notch line-up of chefs that will also be featuring one of the chefs of Spain's Bulli ..http://www.feriadelima.com/index.html

It would be a great idea, than whether you land in Peru or Argentina or ??? you should find a local to show you a few of the smaller "dives"... some of these offer amazingly good food for little cash, not to mention an opportunity to people watch and soak up atmosphere. But no matter what... the food scene in Peru is amazing... as a chef, you will not regret it.

Saludos desde Peru

Iquitos, Cusco, Machu Pichu, Lima food tips

Hi aledm... You may already be here in Peru, but I would not recommend the Japanese restaurant at Larco Mar. If you are looking for good Peruvian-Japanese go to Toshiro's in San Isidro. Toshiro is a long-time Lima favorite and he offers a first class experience. Hanzo is very good too. As is Matsuei (which is the restaurant famous for being once co-owned by Nobu).
That's my 2 centavos...