floyd's Profile
Is there really a good Whole Wheat pasta?
I have tried Hodgson Mill and Da Vinci and found them horribly gummy and dense. It was not a pleasurable experience. Although I do like Barilla Plus, one must note it is NOT made with whole-wheat flour but rather a combination of different grain flours that yield a higher protein content. As far as my next trials, I will be trying Bionaturae and Whole Foods 365 which seem to be well-rated overall in all the researching I have done... I hope they do not disappoint... Below are three articles on the matter:
http://www.taunton.com/finecooking/articles/tasting-panel-whole-wheat-pasta.aspx
http://www.azcentral.com/home/food/articles/0124pasta0124.html
http://www.webmd.com/food-recipes/features/taste-test-whole-wheat-pasta
Whole Wheat pasta?
sorry, but Barilla Plus is NOT made with whole wheat... although I do like it compared to all other whole-wheat pastas, it is a higher-fiber alternative to regular pasta. By law, it must say in the ingredients: "whole durum wheat flour" or "whole semolina flour" or "100% whole semolina flour" which it does not. I have found the texture of 100% whole pastas too dense and soggy and now stick to Barilla Plus for its better texture and nutritious value.
Shawarma in Denver?
I am trying to find a place where I can find a good shawarma or shwarma ( http://en.wikipedia.org/wiki/Shawarma ) in the Denver area. I have noticed there are several middle-eastern restaurants on South Colorado around Evans but do not know whether they serve shawarma. Anyone know of a place? Thanks!
Best restaurants to grab lunch in the Denver (Aurora) area?
I am going to meet someone out for lunch in the Aurora area southwest of Downtown Denver and was wondering if anyone can give me any recommendations. I eat pretty much anything, just wanted a decent, comfortable place to have a good lunch. Thanks!
not eating the bay leaf- why?
i dont understand all this debate about them being poisonous, if they were, they wouldnt be sold in supermarket shelves to be used in cooking and they wouldnt be called for in recipes, and if need be, the cdc or fda would have them labeled... so there! Not poisonous!!! Hard to digest whole, maybe...
and then there is the whole high-fructose corn syrup debate, trans fats, etc...
mac and cheese came out grainy. why?
and dont use very sharp cheddar since it will not melt evenly, use a milder one
What to Get at the Macaroni Grill?
Macaroni Grill is not bad... Olive Garden, now that IS bad!!
best burger in denver?
i dont care whether its a fancy spot or not, but where have you eaten the best burger in denver? i have only seen recommendations here for City Grill and Cherry Cricket... any others? Thanks!
Vegetarian in Denver
from what i hear, one of the best vegetarian rest in denver is Masalaa, it is indian cuisine at 3140 S Parker Rd
How do you make rice?
actually, my mom was never attached to a wooden spoon, but I absolutely am. when it comes to rice, a metal spoon will tend to break the grains as you stir, so the rounded edge on wood spoons are the only way to go... italians when making risotto swear by the wooden spoons
How do you make rice?
in panama we call it "concolon", puertoricans i think call it "concha", and spaniards "socarrat".... very popular
How do you make rice?
How BOLIVIANITA explained it is EXACTLY how i do it, one of the key details is the ratio of water to rice, i estimate it as 1 1/3 cup water to one cup rice. i usually rinse the rice in several changes of water, until the milky water runs clear then drain well before i stir it into the oil. this method is foolproof and its how most of latin america cooks rice, a daily staple in our culture. and yes, never take the lid off during the process!
How do you make rice?
Set the timer to what??? When does the timer go off? Plus, there are several different grains of rice, differing girths will require different absorption rates, therefore different times.
By the way, I am skeptical when I see an Englishman like Kerr of all people telling the world how to cook rice, of all things, when there are billions of people generation upon generation in asia and the americas making rice a different way, way before 1974
How do you make rice?
SarahEats, I just typed a huge description on how I do it (failproof) and mistakenly hit a key on the keyboard that wiped it all out... i see you are about to try it again, let me know how it went, I will be happy to re-type my method if you find you are still not satisfied with the results after following all these suggestions
good asian in denver?
Heard several recommendations for JJs Chinese (Federal) for authentic chinese. Yummy Yummy Thai has closed according to other posters, they opened in Louisville near Boulder.
I didnt eat there but when I stopped by at Superstar Asian for a dim sum menu, the lady said they push the carts around. They open around 11 am M-F, 10:30 am Sat-Sun. They serve dim sum all day.
By the way, Indian counts as asian.... any recommended Indian restaurant in Denver other than these I have seen other posters mention?
- Royal Peacock.
- Delhi Darbar
- Taj upstairs @ Basemar Center
- Maharaja
- Masalaa
good asian in denver?
So, I finally made it out to the Silk Row, basically drove around and then decided to check out/pick up a menu at Superstar Asian for their Dim Sum offerings, as I plan to eat there later this month. While at this same plaza, on 2200 W Alameda, which also houses Kings Land, I found two asian markets which had everything I could wish for - one was VIET HOA MARKET, enormous store and lots of chinese, vietnamese, thai, and some japanese and phillipine offerings, and the other was a couple doors over from Superstar called PACIFIC something MARKET, which was pretty good but not as big. Very decent prices in both.
Curious, is King Land's or Empress dim sum cheaper in price than Superstar, anyone know? I found the prices for Superstar (one order HAR GOW $2.95) rather high compared to Philly chinatown... just curious...
Your vote for the most over-the-top gluttonous burger?
the hardees monster thickburger is as big as the Carl's Jr Double Six Dollar Burger, basically two patties of 1/3 lb. CarlsJr and Hardees are one in the same, out west they are CJ, most of the country calls them hardees... check here http://www.carlsjr.com/menu/
good asian in denver?
jotting down all these great recommendations... now, on another related question, anyone know a good thai/chinese ethnic market? i just visited M Mart on Havana and even though large and very nice, had a korean/japanese bias and was not able to find what i wanted... any suggestions?
good asian in denver?
thanks for the replies, great suggestions i will look up... any reaffirmations on great dim sum from the ones i found listed?
good asian in denver?
i have searched the other posts, and unfortunately, most posts date back to 2001 and since i am new to the area, not very thrilled to venturing out for some of these just to find they no longer exist... so, i would like recommendations on good thai, vietnamese, cantonese/chinese and especially dim sum.
I gathered from the other posts the following for dim sum:
1. Super Star Asian (2200 W. Alameda)
2. King's Land Seafood Restaurant (Zuni and Alameda-east of Federal on south side of Alameda in a strip mall-looking plaza)
3. The Empress Seafood Restaurant (2825 Alameda and Federal just past the Dairy Queen)
and recall best thai as "Yummy Yummy" but i couldnt find it in the yellow pages...
any and all new suggestions are welcome - thx!!
Top 50 restaurants in the World
OK - Im not aware of Achatz, and i gather what you are saying about Adria, BUT what kind of "practical jokes" does Keller practice?? Please, would like to know.
Freezing Pasta
texture changes signicantly... just dont serve it to any true italian and youll be ok
....Estilo de....
"estilo de" is no different from the italian "alla", as in Pesto Alla Genovese
Paella
couldnt have said it better myself, mr cookies got it...
ask any spanish person and they will tell you the rice is the protagonist, the main ingredient, the star in the paella... having said that, skip the brown rice for other uses
if you cant find "bomba" then settle for another medium/short-grain like "carnaroli" or "arborio" as you need the girth of the grain to soak up loads of flavorful broth...
also, please use authentic saffron for flavor and coloring
What's American food anyway?
True barbecue is as american as you can get.
also, the deep south has what is called "soul food" which has some southern cooking fused with the african slave influx... examples like corn grits with fried chicken and collard greens come to mind
"cajun" and "creole" cuisines of louisiana are truly american, they are heavily influenced by the bountiness of the bayou region and the french heritage
MSG in VChinatown - what to do? [moved topic from Manhattan board]
And another misconception is that only chinese restaurants use MSG, however, most fast foods and processed items contain loads of MSG... KFC uses a lot, all bouillon cubes and canned broths (unless otherwise stated), and another huge number of regular restaurant chains. I personally subscribe to the notion that MSG sensitivity is very rare and most people are influenced by the hype on it - i am not negating that some people do indeed have adverse reactions, just that i am sure it is less prominent than people think. Wikipedia's entry on MSG is very informative and offers background on studies conducted by food governing agencies around the globe and all have found it safe for consumption. Can 2 billion chinese and generations upon generations be doing something wrong?
OK, what happened to my pesto?
Here is your answer:
Howard Hillman in "Kitchen Science" states something interesting: "acid, coupled with heat, is the villain - in combination they denature chlorophyll"
So, you were right "lisacs", contrary to what "pestoexpert" says, your change in bright green did happen upon contact with the heat in the pasta.
Shirley Corriher, author of "Cookwise", elaborates on this"
Keeping Pesto Green
"When adding pesto to pasta it can turn from bright green to a drab, mucky color. The basil is reacting with a compound in the pasta. There's a simple way to remedy this, add a little lemon juice to the pasta water before adding the pasta or add lemon juice to the pesto. This will stop the chemical reaction and keep the pesto looking brighter and fresher."
(excerpt from http://splendidtable.publicradio.org/souptonuts/science_freshness.html )
In essence, we have two culprits and not only one, the acid and the heat working together.
