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Bucatini all'Amatriciana alla Robert Sietsema

"Believe me, the people of Amatrice do not consider their recipe a point of departure for individual expression."

That's very nice for the people of Amatrice but in this case their recipe obviously was a point of departure for individual expression. You're not arguing for authenticity here, you're arguing for some weird charade where Robert Sietsema is not allowed to acknowledge that fact because some people might be unhappy with it. That's just silly.

Oct 28, 2010
Mr. Eaty in Recipes

Bucatini all'Amatriciana alla Robert Sietsema

"It’s his variation on amatriciana sauce"

Oct 27, 2010
Mr. Eaty in Recipes

Spending $443.48 on Dinner at Whole Foods

"It's probably because the Whole Foods CEO opposed Obamacare and Slate has never forgiven him for that."

Yeah, I'm sure that's what's going on. No one ever said anything bad about Whole Foods before that happened.

Oct 08, 2010
Mr. Eaty in Features

Spending $443.48 on Dinner at Whole Foods

The price tag also include not one but two bottles of truffle oil (of which only a tiny fraction will actually be used, at least if the meal is intended to actually be edible) at $26 a pop, and a $31 bottle of honey. Then there's the entire pound of coffee, hot chocolate for 16, etc.

Oct 05, 2010
Mr. Eaty in Features

Animal Suffering, the Perfect Cocktail Conversation Starter?

Yeah, I have no idea what this post is supposed to be about. I guess the idea is that it's funny that someone would take this issue seriously enough to make a book about it?

Sep 27, 2010
Mr. Eaty in Features

The Pot Brownie Meets Its Logical Opposite

The article is poorly structured and waits until it's about 2/3 of the way in to explain that these folks are not just selling desserts made with coffee and the like (which would indeed be non-surprising), but making desserts using pure caffeine powder. I'm sure that's been done before too, but it's unusual at least.

Sep 23, 2010
Mr. Eaty in Features

Vending Machines Out, Edible Curtains In?

I've found that any curtain is edible, as long as you try hard enough.

Aug 30, 2010
Mr. Eaty in Features

The Basics: How to Make Scrambled Eggs

Salt does not make eggs watery and tough. Overcooking eggs makes them watery and tough. I think what's going on here is that people learn to not overcook eggs while being told not to salt them before cooking and then think that the salt thing is why their eggs are no longer watery and tough.

I haven't tried the technique here of withholding some of the scrambled eggs until just before cooking is done but I have tried a technique (from Wolfgang Puck) of separating out some of the yolks (say 1/3) and cooking the rest of the eggs and then adding the reserved yolks slightly before the rest of the eggs are done cooking. If I wanted to really show off, that's what I'd do because it really does produce a much creamier scrambled egg. I usually don't bother though.

Aug 05, 2010
Mr. Eaty in Features

The Perils of Buying Plants at Walmart

So, BTAT, vegetables harvested by slave laborers? No problem with that?

There's no part of life that's immune from ethical considerations.

Aug 13, 2009
Mr. Eaty in Features

Any Use For Papaya seeds?

My mom is absolutely obsessed with papaya seed salad dressing (or at least was obsessed, these things come and go pretty quickly). It was indeed pretty darn tasty though on a salad with papaya and avocado. This looks at least very close to the recipe she used:

http://www.epicurious.com/recipes/foo...

Mar 18, 2009
Mr. Eaty in Home Cooking

Everything You Need to Know About Corn in Two Minutes

Doh. No html.

Mar 14, 2009
Mr. Eaty in Features

Everything You Need to Know About Corn in Two Minutes

<i>You’ll learn that half the ingredients in chicken nuggets are made from corn,</i>

Wow, that's terrible. But according to this video, it's better than plain chicken though since 100% of the ingredients in that are made from corn. (Also, 14/38 is much closer to a third than to half.)

Mar 14, 2009
Mr. Eaty in Features

Bad Expensive Tea

I'm going to go farther than vorpal and disagree with mwliechty unconditionally. I don't usually read this feature for information about the products for the simple reason that I probably won't be buying almost any of them. I read it for the attempted cleverness, especially because the attempts almost always succeed.

Dec 18, 2008
Mr. Eaty in Features

Vegan dinner for 6

Another note: Worcestershire sauce has anchovies and so isn't even vegetarian! (KC likely knows this but many carnivores cooking for vegetarians might not)

Dec 02, 2008
Mr. Eaty in Home Cooking

Dinner Parties on the (Ultra) Cheap

There is, of course, variation within all named spice blends but "curry powder" is fairly standardized and completely different than garam masala. I'm not sure if anyone in India uses anything that resembles curry powder.

Nov 23, 2008
Mr. Eaty in Features

A Campaign Based On High Fructose Horse Honky

Well, the ad campaign worked on me...in a very circuitous way. The ad itself is obviously propaganda, making use of totally irrelevant information ("Oh, it's made from corn? Well, I guess it must be okay then.") and appealing, fundamentally, to conformity ("HFCS. If you object, people might think you're stupid. Just keep your head down, okay?"). But before watching it, I, like a lot of other people, believed that HFCS is far worse for you than, say, table sugar (i.e. sucrose). Now, after doing some research, I don't. As far as I can tell, the issue really should come down to the question of whether sucrose breakdown is significantly regulated by your body and the answer to that seems to be a no.

Of course, this is all kind of besides the point. This is all just saying that HFCS is no worse (or better) than sucrose. But that doesn't mean that HFCS isn't bad for you because, hey, sucrose is bad for you. (It's not helped that CBS puts nonsense on the air talking about the "benefits" of HFCS. Being equally as bad as something else is not a benefit.) If you want to switch to sucrose sweetened soda because it tastes better (and it does), go for it. But don't think you're making a healthier choice.

Oct 02, 2008
Mr. Eaty in Features

Is Fido Invited?

"Tigers have evolved separately from dogs over the course of tens of millions of years. Distinct breeds of dog have evolved separately from each other, and from the grey wolf, for less then fifteen thousand years."

Woah, woah, woah. Tigers and dogs have been evolving separately under *natural selection* for millions of years. Comparing that number with the number of years that dog breeds have been undergoing (often incredibly severe) artificial selection makes no sense.

"It is generally held as reprehensible in modern society to speak of any race based behavioral differences in humans. This sort of thing is called eugenics, a pseudo-science"

That's not what eugenics is.

Aug 21, 2008
Mr. Eaty in Features

Should You Put Oil in Pasta Water?

"The only instance when oil might be useful is with filled pasta; it makes the filled bits less likely to open as they collide in the boiling water."

I don't quite understand how this would work since most of the colliding will be going on under the surface of the water which is, as is pointed out, where all the oil is anyway.

I haven't had any problems with pasta water boiling over for quite some time now and I hadn't really considered the reason why. It seems like boiling over might be a symptom of not having enough water for your pasta, resulting in very starchy water that's more prone to foaming and boiling over.

Aug 15, 2008
Mr. Eaty in Features

One Nation Under Added Fats

BTAT, someone who makes no distinction between "concerned about what other countries think about how much we eat" and "will tell us how much we can eat" (which using the word "can", when said about a politician, obviously suggests legislative force) should proudly claim the label of "partisan". The alternatives are much less pretty.

Aug 15, 2008
Mr. Eaty in Features

One Nation Under Added Fats

BeenThereAteThat, I think you pasted the wrong URL into your comment. Either that or you live in a different universe than the rest of us.

Aug 13, 2008
Mr. Eaty in Features

The Basics: How to Make Oven Fries

<i> "Old Bay seasoning" ?? Why not whip up your own concoction from your own herbs and spices. Cayenne, garlic and onion powder, dried thyme, oregano, kosher salt and fresh cracked pepper. That's what I use.</i>

My personal concoction is a mixture of celery seed, ground mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, paprika, and salt. I keep it in a little can with "Old Bay seasoning" written on the side.

Jul 20, 2008
Mr. Eaty in Features

New Latin American Cafe in Junction

I finally stopped in here the other day and had one of their (apparently new) "fig and queso fresco" empanadas. I use quotes since the cheese did not seem to be queso fresco, but I think I'm actually glad about that: whatever (somewhat Swissy) cheese they used worked better, I think, than queso fresco would have. The empanada probably would have been too sweet on its own but eaten with the accompanying tomato and onion salsa, it was really delicious. I'll be going back for more soon.

Jun 11, 2008
Mr. Eaty in Ontario (inc. Toronto)

Toronto Chow Family in SF

I'll let other people recommend specific venues but as someone who's pretty well familiar with the food in both SF and Toronto, I'll just recommend that you focus on Mexican and Thai. I think in most cuisines Toronto can match SF (with more or less ease) but for some reason, Toronto just has problems with those two.

May 21, 2008
Mr. Eaty in San Francisco Bay Area

Strained and Drained

The Superbags look superexciting. I'm curious though: you talking about wringing and squeezing superbags which makes it sound like you folks put these things through a fair amount of stress. Can you really do that with a 100 micron bag and have it keep on filtering so well?

May 12, 2008
Mr. Eaty in Features

If you were a chef on a yacht in the mediterranean, what cookbook would you take?

All these suggestions for Mediterranean and seafood cookbooks are good but...well, it's possible this is a personal problem but after I had been in South-East Asia for a month, what I wanted more than anything was Italian food (luckily you can get some very fine Italian delivery in Hanoi) and after two months in India, the last thing I wanted was more Indian food. After a few months of eating fish freshly caught off the side of the boat and prepared with the freshest ingredients the Mediterranean region has to offer, your friend might find that what his employers really want is some greasy Chinese take-out (even people with yachts and chefs and yachts with chefs on them eat greasy Chinese take-out sometimes, don't they?)

Mar 03, 2008
Mr. Eaty in Home Cooking

I need recommendations for vegetarian resto downtown

Bo De Duyen is no longer at that location. Supposedly it is moving elsewhere but I have no idea if that's actually happening (or has happened). At the very least, don't look for it at 254 Spadina.

Feb 02, 2008
Mr. Eaty in Ontario (inc. Toronto)

Thanksgiving 'Iron Chef': Corn!

A restaurant in my area makes cachapas (though with corn meal and whole corn kernels, I'm pretty sure) and serves them with chipotle crema and queso fresco. So delicious.

Oct 09, 2007
Mr. Eaty in Home Cooking

Bursting with Baconators

Eight weeks is roughly a sixth of a year so that works out to around 160 million a year. Which means over the course of a year, the average American will eat half of one of these things. That's 415 calories over the course of a year.

Quick: where's my fainting couch?

Sep 20, 2007
Mr. Eaty in Features

Microwave Crème Brûlée

Hmm, I think you might want to be careful here. It seems possible to me that you could end up super-heating the water bath while cooking the custards.

http://www.phys.unsw.edu.au/~jw/super...

Sep 18, 2007
Mr. Eaty in Recipes

Late-Night Asian Noodles

Sriracha already has garlic in it so I don't think the garlic powder is even necessary there. Also, since Rose's lime juice is sweetened you probably want to use just plain old non-fresh lime juice.

Sep 18, 2007
Mr. Eaty in Recipes