davis_sq_pro's Profile

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Chow stoops ever lower for clicks

Damn, I need to read this board more often! Oh well :-)

1 day ago
davis_sq_pro in Site Talk

Chow stoops ever lower for clicks

The "recommended" widget just popped up as I was reading a post, and the rightmost feature caught my eye. It links to John Birdsall's article about a time Bourdain scared away some annoying kids in SF.

It has ABSOLUTELY NOTHING to do with marriage equality, nor should it. This is a food site is it not?

1 day ago
davis_sq_pro in Site Talk

Where are our T-shirts?

Got mine. Brown "How to Fold a Burrito." Medium, which I guess for American Apparel means a medium-sized Euro guy on a diet of celery and lemoncello. Luckily I've been more into running than food this summer so it just fits, but c'mon, Chow--know your demographic!

best quality tequila for mixing

"I've heard blanco is the way to go for mixing"

Personally I like to sip a high-end blanco. You can really taste the agave this way -- lots of spicy and vegetal notes.

But I prefer to mix with a lower-end (still 100% agave) reposado. The resting takes the edge off a bit.

I avoid anejo tequilas for any application.

Sep 12, 2014
davis_sq_pro in Spirits

best quality tequila for mixing

I have a bottle of Centenario in my cabinet at the moment. About the same, quality-wise, as the others on your list, and I think it cost me $17. So I'd add that.

Sep 12, 2014
davis_sq_pro in Spirits

Fresh Mozzarella

Everett would mean Mozzarella House, probably? I've had that company's products several times and they're really good IMO. Unfortunately the company's web site is absolutely terrible, with no information on retail locations, so who knows...

A Question About Stirring Martinis

"it would be mostly melted ice"

Probably not true. After temperature equilibrium is met there will be very little additional dilution with respect to time, especially if you're using a thick (i.e. well insulated) mixing glass.

You can test this yourself by prepping equally-weighted samples of ice and stirring some vodka or whatever until the temperature stops dropping after a few seconds. (You can use an instant read thermometer to check.) That's test #1. Strain it, measure the liquid, and record how long it took you to get there. Now do the same thing but add an additional minute to the stirring time. Strain and measure again.

Unless you're using a thin mixing tin and your room is quite hot, you should find that there is not much difference between the two samples.

Or just read this:

http://www.cookingissues.com/2010/09/...

Sep 11, 2014
davis_sq_pro in Spirits

Where are our T-shirts?

Love it! Similarly:

Four years ago my team was told by management that when we finished a certain major project they would take us on a cruise of the Boston harbor. We finished, and waited. Six months later the celebration materialized: the cruise had somehow morphed into drinks one evening at a bar. Night of, no one from management showed up to pay. We ended up buying our own drinks. A great morale booster to be certain :-)

Sep 11, 2014
davis_sq_pro in Site Talk
1

Season 6 Hell's Kitchen winner arrested in bust

" ... was arrested on a drug charge last month during a site visitors quit that later led to the seizure of heroin ..."

" ... Sgt. Matthew Ambrosi pulled more than a car driven by Nancy Vanwoert ... "

"In the bags had been a prescription bottle containing Klonapin and Clonazepam, for which no a single in the vehicle had prescriptions ..."

Which drugs was the writer of this piece under the influence of?!?

"Market" in Melrose has opened, a few thoughts

Thanks for the report/warning. Sounds like yet another just-below-average spot. Will fit in perfectly in Melrose and is sure to have 20 5* Yelp reviews within a week and not a bit of improvement, ever.

(Hm, I guess I'm a bit more jaded than I realized. Melrose will do that to you :-))

New US Chef Postage Stamps Available for Pre-Order Now

WTF, they forgot Colonel Sanders!?

Top Chef Duels: the Knockout (possible spoilers)

Oh. Snore.

Top Chef Duels: the Knockout (possible spoilers)

So what happens to Mike if he keeps winning?

I've not felt even slightly tempted to watch this. With normal TC I usually run to the computer right at the end of each episode to check out LCK. And I usually watch TC live. Duels, I'm watching when there is nothing else in the DVR and I need some background noise.

One-Dish Wonders: 9 Ridiculous Single-Item Food Slingers

Why is a cupcake shop weird?

The only thing ridiculous about any of this is the "I'm so hip" tone of the piece. Get over yourself.

Sep 02, 2014
davis_sq_pro in Features

Gluten-Free Is the New Normal

I don't need your science. My skinny jeans fit better that way.

I kid, I kid. Bring on the sourdough!

Aug 28, 2014
davis_sq_pro in Features

Could Hazelnut Shortage Threaten Nutella?

Only the American Nutella :-)

Rapunzel brand FTW!

A Four-Year-Old reviews... The French Laundry

Damn you and your clearheaded, logical reply.

Top Chef Duels 8/20, spoilers, Antonia vs Mike - a profane and foggy recap

I didn't notice Wolfgang, either, and thinking back I can't recall a single scene with him.

Cowboy, were your dreams mingling with reality at that point?

Top Chef Duels 8/20, spoilers, Antonia vs Mike - a profane and foggy recap

Hahaha, excellent.

And sadly enough, I finished the episode thinking it was better than either of the prior two weeks' train wrecks. There was a bit less slow-mo, and the dialog was slightly better.

Regarding uni carbonara, I think that's old hat at this point. Invented by Morimoto, it looks like, based on a Google search. Good to know that Mike can copy someone else's innovation. He's very innovative, if he does say so himself.

Speaking of Morimoto, I'd love to see a finale for Duels in which it's everyone who won the interim rounds vs. the four final Iron Chef Japan chefs (Morimoto, Sakai, Kenichi, Kobe). That would be a bloodbath of epic proportions...

Gobs of Mayo Saved This Negitoro Bowl!

"mayo isn't good with Japanese food of any kind"

Isn't mayo commonly used as a condiment for dishes such as okonomiyaki and takoyaki?

I see that you're based in Tokyo; is my perception based only on US versions of these dishes? What are the typical condiments used there?

Aug 21, 2014
davis_sq_pro in Features

A Four-Year-Old reviews... The French Laundry

Perhaps it's envy speaking; I've never had the chance to visit TFL... but I found that to be unbearably inane. I want to smack both the kid and her parents.

Where are our T-shirts?

Wait--we can substitute other stuff for the shirts? Great to know!

I'll take a couple of ounces of Ossetra. THANKS!

Aug 16, 2014
davis_sq_pro in Site Talk

Where are our T-shirts?

Just yesterday I was wondering the same thing... Thanks for bringing this up.

Aug 16, 2014
davis_sq_pro in Site Talk

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Hah, I thought that was one of the best lines in the episode :-)

Top Chef Duel 8/13 spoilers Chung vs. Williamson

Totally on target. This is really unfortunate as that episode (as well as the prior one) could have been really good and they were both rendered mediocre by overproduction, bad editing, and extremely shallow coverage of the kitchen action.

NY Times Review of Giada's Las Vegas restaurant. Ouch

She doesn't need you to EAT a lot. She just wants you to ORDER a lot.

NY Times Review of Giada's Las Vegas restaurant. Ouch

Gar-ba-je.

Fascinating cooking tips and advice

Interesting regarding the tomato sauce. I've used it in several batches over the years that were a bit too sharp tasting and it always did a great job for me. But I added it very slowly, maybe 1/2 tsp at a time to a two gallon batch. I wonder if you were heavy handed?

Another baking soda+onion reference is Modernist Cuisine at Home, which includes a recipe for pressure-caramelized onions. The baking soda is used there to raise the pH, ostensibly so that the onions will be able to caramelize under pressure even though it's a moist environment. The recipe did seem to mostly work, although the resultant onions were not quite brown enough for my taste and I felt like I'd expended a lot more time and effort than I do when just caramelizing on the stove.

Aug 13, 2014
davis_sq_pro in Home Cooking

NY Times Review of Giada's Las Vegas restaurant. Ouch

I don't care if the food is good or not; there are scores of other places in Vegas further up my list. But I'd love to know WHY she (her people?) felt the need to try this. Her brand is not about restaurants; it's about home cooking and home cooks. Would even her hardcore fans believe that she's actually stepped behind the line a single time?

Fascinating cooking tips and advice

Well apparently the baking soda does work, at least to some degree -- and with caveats...

http://www.seriouseats.com/2011/01/th...

Aug 13, 2014
davis_sq_pro in Home Cooking