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Shazam's Profile

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What's So Wrong About Not Lliking ..... ?

Ha, I HATED cream cheese when I was young. But now I could eat a whole store's worth using just my finger.

Jul 10, 2014
Shazam in Not About Food

Dr. Oz's Comeuppance

So his uppance finally came.

I have to admit that is one weird word.

Jun 19, 2014
Shazam in Food Media & News
1

Pork rib membrane - remove or not?

Yeah I don't know if any of you have actually smoked ribs, but the membrane basically disintegrates into nothing by the time the ribs are done.

Jun 04, 2014
Shazam in Home Cooking

Pork rib membrane - remove or not?

If you are smoking the ribs for a long time then removing the membrane is unnecessary.

Jun 04, 2014
Shazam in Home Cooking

Do you wonder why the Chow site stinks?

HTTP compression has been around forever. It's more his technical incompetence. Good thing somebody bailed him out, I suppose.

Jun 02, 2014
Shazam in Site Talk

Do you wonder why the Chow site stinks?

Thousands in bandwidth? Guy was an idiot then. Plop some HTTP compression on the web server and problem solved. This isn't rocket science.

Jun 02, 2014
Shazam in Site Talk

BBQ

Sounds like a few hours of fun.

May 30, 2014
Shazam in Prairie Provinces

EXCEPTIONAL 'NONSTICK' COOKWARE

Nope, not the same ones. The Professional has straight sides at an angle and are not anodized aluminum but rather aluminum clad with stainless steel.

May 16, 2014
Shazam in Cookware

The Last Great Bastion of Racism

Huh.

As an Asian guy with a funny name, I can tell you "systemic discrimination" pretty well doesn't exist.

Now personal racism. Yeah. It still exists.

May 15, 2014
Shazam in Food Media & News

Anyone ever using lactase enzyme drops in their cooking?

A few things:

Even lactose intolerant people can tolerate a bit of lactose. I'm intolerant but can handle a cup of regular milk a day, for instance.

Cream cheese doesn't have a lot of lactose in the first place.

The recipe writer didn't bother to check lactose level before and after (and there was no control cheesecake), so her results are purely anecdotal (read: useless).

May 14, 2014
Shazam in Home Cooking

Anyone ever using lactase enzyme drops in their cooking?

No reason why it wouldn't work for cream and condensed milk. I don't think it'd be very effective for cream cheese, since the enzyme needs to actually come in contact with the lactose in order for it to break it down.

May 14, 2014
Shazam in Home Cooking

What's the Worst Dish You Ever Made?

I'm really not quite good at making baked goods. Anything. Muffins. Brownies. Cakes. Whatever. Total fail.

May 09, 2014
Shazam in Home Cooking

Calgary or Banff for most of a day

Harvest for sandwiches. I love that place.

May 07, 2014
Shazam in Prairie Provinces

Calgary or Banff for most of a day

I had an excellent east-indian inspired sandwich there last time. Also the grilled cheese was killer. The cheese was incredible.

May 06, 2014
Shazam in Prairie Provinces

Calgary or Banff for most of a day

Banff is a mere 80 minutes away, you could easily have breakfast/brunch/lunch there and dinner in Calgary.

Take a gondola trip, go for a walk in the Fairmont Banff Springs, Johnston Canyon for a scenic, easy hike. Lots of time to enjoy Calgary if you start your day early.

May 06, 2014
Shazam in Prairie Provinces

Soy Sauce: Does the Brand Matter?

The Korean word for "soy sauce" is kamjang. It's not specific to Korean soy sauce though - any soy sauce is called that.

Apr 29, 2014
Shazam in General Topics

Radioactive Japanese knives

Don't eat Brazil Nuts.

Apr 29, 2014
Shazam in Cookware

Your disappointing purchases from Costco

That's fine, but no one should be surprised that garlic comes from China.

Apr 28, 2014
Shazam in Chains

Your disappointing purchases from Costco

Garlic is native to China. They grow most of the world's crop. Have for, well, centuries.

Apr 28, 2014
Shazam in Chains

Soy Sauce: Does the Brand Matter?

There's a brand called China Lily that, IMHO, makes some of the most vile soy sauce on Earth, if you can even call it that. It's full of weird stuff. I think it's getting less popular because as it turns out you can buy decent soy sauce for $2 as opposed to the $1 China Lily costs.

Apr 27, 2014
Shazam in General Topics
1

Using Sugar in the Raw for Baking

Turbinado sugar is just a little less processed than white sugar. I'm not even sure it's any less processed - I think what they actually do is take white sugar and add molasses back in. This ensures a consistent product.

Extracting sugar from their host plants is an involved, complicated process.

Apr 22, 2014
Shazam in Home Cooking

Using up Cream Cheese

Open package.

Place package parallel to face.

Place tongue in package.

Eat cream cheese.

Don't judge me!

Apr 06, 2014
Shazam in Home Cooking
1

The People On America's Test Kitchen and Cook's Country

Point being is that they started off on the west coast (they originated in San Francisco). I fail to see what bruce9432's point was regarding "it's an east coast high cost mentality" in regards to a pan that costs $30.

Apr 02, 2014
Shazam in Food Media & News

Cooking from SLOW COOKER Cookbooks

Sounds good. My kids really, really want me to make this.

Apr 01, 2014
Shazam in Home Cooking

Ditching the mircowave?

Huh. I also want to purchase a FP just so I can do three things:

- Make lots of salsa
- Grate lots of cheese
- Make bread dough

Sounds ridiculous but I also use a ton of grated parmesan and would grately appreciate a better solution.

Mar 31, 2014
Shazam in Cookware

Is it true that SF restaurants barely make profits?

You invest in restaurants and the got terms revenue and profit conflated?

Are you sure you actually invest in restaurants?

Mar 31, 2014
Shazam in San Francisco Bay Area

Is it true that SF restaurants barely make profits?

Revenue is not profit.

Mar 28, 2014
Shazam in San Francisco Bay Area
4

Your tried and true Cook's illustrated Best recipes.

I make the apple crisp, it's absolutely wonderful. The topping is perfect.

Mar 28, 2014
Shazam in Home Cooking

cooking with fructose - advice please!

"This explains why the blood-glucose response to 50 grams of sucrose is approximately half that of 50 grams of corn syrup or maltodextrins (where the molecules are all glucose)."

WTF is this crap? Typical HFCS contains LESS fructose than sucrose (Common HFCS is 42% fructose, sucrose is 50% fructose).

And you do realize that fruit contains fructose, right? That's why it's called FRUctose. So you stopped eating fruit?

Mar 27, 2014
Shazam in Home Cooking

Garlic Press - do you believe in them?

I have the Tupperware garlic press, which actually works really well.

Cutting versus chopping versus mincing garlic results in different flavours.

And it's not a unitasker. You can press ginger :)

Mar 27, 2014
Shazam in Cookware