ZeTerroir's Profile

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Anyone else do "Price is Right" shopping lists?

Am I strange in noting what I think the price will be next to my items on my recipe lists and seeing how close I am as I gather the items, and then the grand total? It adds a fun game-like dynamic to shopping.

Couples can each make their own and see who is closest.

Mar 11, 2009
ZeTerroir in Not About Food

Why is pizza glorified so much?

I believe the OP was referring to pizza as a haught cuisine. Putting it in the same realm as cheese sticks, potato skins and chicken wings is perfectly acceptable - but not in my opinion what the post is about.

Mar 05, 2009
ZeTerroir in General Topics

Steaks ... Do you eat the fat?

With you. Beef fat on its own, just tastes like fat. It renders down and makes a cuddly relationship with muscle in fatty cuts, but on its own, count me out. Pork/Duck/Goose fat is a different story. Of the fats, I would rank beef near the bottom.

Mar 05, 2009
ZeTerroir in General Topics

Steaks ... Do you eat the fat?

The fat, connective tissue, and muscle all kind of meld into a perfect buttery perfection when short ribs are done correctly. Not to sound accusatory, but if you didnt think the short ribs were among the best of protein experiences you've ever had, they were likely not prepared correctly. Shout out for braising..

Mar 05, 2009
ZeTerroir in General Topics

Condiments: Are they a sign of a cook?

Or he.. :)

Feb 26, 2009
ZeTerroir in General Topics

Condiments: Are they a sign of a cook?

I am fortunate enough to live right next door to a fairly upscale market. I go to the store every day to shop for the evening meal. I guess the definition of condiment comes in to play here. I have a vast array of vinegars, oils, spices - basically non-parishables. My fridge and freezer rarely hold much other than what needs to be kept chilled until dinner, maybe some partially used stock or leftovers.

Feb 26, 2009
ZeTerroir in General Topics

80's Fun Fruits

I do remember the dust, however not the bitter flavor. My palate at the time was certainly not very refined (I was around seven or eight) - and my longing for them may be largely nostalgic. I think as they contained a large percent of real fruit product the dust was necessary to keep them from sticking.

Feb 26, 2009
ZeTerroir in General Topics

80's Fun Fruits

Yes there is surprisingly little about them on the tubes. That commercial itself was the catalyst of change that made fruit snacks the wrongness they are today..

Feb 26, 2009
ZeTerroir in General Topics

80's Fun Fruits

Remember these? The tree in the commercial would rain them from its branches? Little pellets, came in foil lined packets, before fruit snacks became trendy. All of the flavors in the bag were the same, grape, red I remember most. They were the best fruit snacks ever made, none of today's are the same. I am not sure what it was about them, more of a waxy, real fruit mouthfeel - unlike the gummy product of today that sticks in your teeth. The fruit snack has definitely gone downhill to what we have now compared to the original Fun Fruit. Sunkist - if you see this, please take note, remake the original Fun Fruit.

Feb 25, 2009
ZeTerroir in General Topics

Need ingredients for Iron Chef home cookoff

As it would be unfair for the contestents themselves to argue over the ingredients of which might sway towards their style of cooking, I am asking here - as for the most part it would be unbiased.

Another dilemma I am facing is which of the responses do I choose, as again that would be biased towards me - even though I didn't pick the ingredients, I might pick the ingredients which look the most appealing to my cooking. Do I just use the first response?

I would like 4-5 ingredients, all of them would have to be used in a single plating.

And please keep them within a reasonable range for a dish (marshmallows, pheasant, skittles, tofu, and sweetbreads, for example would not be acceptable). A main course, no deserts, etc.

Thanks!

Feb 23, 2009
ZeTerroir in General Topics

Best Canned Tuna?

Anything that says Ventresca. Its that simple. They basically cut a can shaped cylinder straight from the belly steak (Toro), and pack in olive oil. It traditionally comes from Spain, and is about 15 bucks for 4 oz. Central Market (in Texas) has a house brand from Thailand that is almost as good for $5. Ive tried Ortiz white tuna (Bonito), and while flavorful, it still has that dry your mouth out feel. The belly fat of the Ventresca style is moist and arguably the best way to eat tuna hands down. A few peices, salt and pepper, maybe a few capers. Cant beat it.

http://www.amazon.com/Ortiz-Ventresca...

Feb 23, 2009
ZeTerroir in General Topics

Sushi or Gravlax from Wild Salmon

I eat raw wild salmon every one or two weeks. I have never experienced any ill effects. I don't have any empirical data other than that to answer your question though. If you really like it, don't worry about it. If on the small chance you do get a little sick, so be it. Its worth it. :-) As far as I know there are no life threatening parasites in wild salmon.

I would definitely risk it over eating farm raised.

Feb 20, 2009
ZeTerroir in General Topics

The case against "foodie"

I found that comical as well. While I know what borscht is, it is incredibly presumptive to proclaim that to be well versed in food requires the ability to instinctively recognize its aroma.

Feb 20, 2009
ZeTerroir in Food Media & News

Pork Ribs in the oven

You may be right. Like I said I did 3 hours, half at 250 and half at 325, with 25 minute glaze broil and they were perfect. But they may have been perfect just following the recipe as well. :-)

Feb 19, 2009
ZeTerroir in Home Cooking

Texas Red - What is it?

Having lived and grown up in the Dallas area for the past 30 years - I am very familiar with Texas Red, and hear it used quite often by locals. As stated above, it is cubed beef, spices, dried chiles, and liquid (stock, beer or water) . Onions and garlic (finely chopped) are acceptable as well.

Feb 19, 2009
ZeTerroir in Home Cooking

Pork Ribs in the oven

Update:

i followed Alton's recipe with a few variations. I removed the membrane on the concave side as I always do, and I altered the temperature a bit. I went with about and hour and a half at 250, then and an hour and a half at 325. Reduced the braise liquid to a glaze, applied to top, then broiled for about 15 minutes. Perfection. Falling of the bone, crisp sweet savory crust, everything was right.

Not pit ribs - entirely another manifestation, but certainly worth a try to anyone looking for an indoor rib alternative,

Feb 19, 2009
ZeTerroir in Home Cooking

Pork Ribs in the oven

Seems like 2.5 hours at 250 would not be long enough. I smoke at 250 and it typically takes at least 4 hours for them to be hand pullable. I suppose I could follow the same recipe and just cook until desired doneness.

Feb 18, 2009
ZeTerroir in Home Cooking

Pork Ribs in the oven

Ok let me get this out of the way. I was raised in Texas and I have been an avid Q smoker for about 15 years, and I am well aware off the religious zeal people get about parboiling, etc. I know how to smoke ribs low and slow the "correct" way - according to the NBBQA, etc. So lets not go there, thats not what this is about.

I just moved into a new house and do not yet have any outdoor cooking devices as of yet. I want to make amazing ribs completely indoors. I am thinking just a standard dry rub, with a slurry of liquid smoke and maybe mustard, garlic, oil. Bake at lowest heat, mine is wont go as low as I would like - i think 325 is lowest - I would prefer at most 250. I like the fat rendering action of spares, but think baby backs might be better suited to be more tender in the shorter time with the higher temp.

Should I put them in foil with beer for a braise initially? Maybe Broil for the first or last 15 minutes to get a nice crust?

I am not necessarily looking to reproduce pit Q flavor (cant be done), just the best rib that can be made with no fire. :-)

Any ideas would be greatly appreciated.

Feb 18, 2009
ZeTerroir in Home Cooking

Different Tripe styles

Well that would explain it.. :-) thanks!

Feb 18, 2009
ZeTerroir in General Topics

Different Tripe styles

That is pretty thorough. Looks like I prefer book tripe.

Feb 18, 2009
ZeTerroir in General Topics

Different Tripe styles

I live in the Dallas area and went to my local taqueria for lunch today. As I generally enjoy tripe in soup and Pho and whatnot I decided to give the tripas taco a shot (along with my standard lingua and pastor tacos). This tripe seemed to be pan fried perhaps tossed with a bit of flour, but not battered. It was for the most part flat, and nondescript. The taste was quite literally like the smell you get when you stick your nose down into a freshly opened bag of dry dog food. Not thats necessarily bad, but it was exactly like that, not kind of like it, or a hint of it, it was Dog chow smell teste. Very fatty mouth feel as well. I finished it but I dont know that I would order it again. It was cut into fatty brown-beige squares and strips.

Now I cant eat Pho without tripe. The tripe is delicate, milk white, cripsy, clean with just a slight gamey note. The shape is quite different too - spindly, almost tentacle/web like. No dog food smell flavor either.

What, other than the obvious difference in the cooking technique is the big difference here? Why the dog food smell taste in one and not the other? Does boiling vs. pan frying remove that taste characteristic (obviously it changes the texture)? Perhaps I am not a huge fan of tripe unless it has the majority of its characteristics boiled out. :-) What about the difference in shape between the two? Is the dog food smell taste normal? I am burping milk bone smell as I type this. ha.

Feb 18, 2009
ZeTerroir in General Topics

Do you enjoy rare-to-medium poultry?

Agreed.

Feb 17, 2009
ZeTerroir in General Topics

The case against "foodie"

I dont think I could refer to myself as a gourmand, gourmet, epicure, etc, without feeling like a tool. Having said that, I feel like a tool calling myself a foodie as well.

I like to eat, pursue, and prepare the best foods the world has to offer. Is there a word for this that doesn't scream "Im better than you" a la "gourmand"?

Feb 16, 2009
ZeTerroir in Food Media & News

Something to Drink

Have you tried Kombucha? Its pretty different. You can get it in that specialty non alcoholic bottled drink section at higher end stores like Whole Foods.

Feb 11, 2009
ZeTerroir in General Topics

First home-cooked meal for that special someone.

I was torn on this.. but decided the delicate buttery flavor of the veal would go better with a chard - although i cooked it in a sauv blanc.

Feb 10, 2009
ZeTerroir in General Topics

First home-cooked meal for that special someone.

I love asparagus too, but as mentioned before - any potential results of the meal, might have been effected odor wise.. if you get my drift..

Feb 10, 2009
ZeTerroir in General Topics

First home-cooked meal for that special someone.

An update. Went to my local high end grocery store - saw they had veal ossobuco on sale. Went with the classic recipe there, white wine sauce braise with gremolata. Skipped the polenta went a simple mashed potatoes with gruyere. Started with a simple baby arugula salad with halved grape tomatoes and paper thin shallots, pear infused vinaigrette. Finished with sharing a few chunks of great chocolate on a chopping board and a knife. Served champagne with salad, a steel cask chard with the veal, and port with the chocolate.

Must have been ok - as her initially very heavy plate ended with nothing but a bone, void of the marrow even. Nice.

Thanks for all the advice.. The absence of asparagus in this situation was indeed a good idea. :-)

Feb 10, 2009
ZeTerroir in General Topics

Where to buy Saffron

Your local Indian market will have very affordable spanish saffron.

Feb 09, 2009
ZeTerroir in General Topics

First home-cooked meal for that special someone.

Yes I was thinking a dessert wine of some sort..

Feb 06, 2009
ZeTerroir in General Topics

First home-cooked meal for that special someone.

Ya your right.. perhaps a plate of assorted good chocolate - maybe with some berries??

Feb 06, 2009
ZeTerroir in General Topics