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Dear McDonalds, Has it occurred to you that maybe folks just want something better?

Surf & Turf for the masses :-)

Dear McDonalds, Has it occurred to you that maybe folks just want something better?

Are you sure? The reason I doubt this -- or at least think it's not enforced at all -- is that I regularly shop at Asian markets and the translated labels are ridiculous. They're often full of typos, much shorter than the original list (and usually missing key ingredients), etc.

I have bought cookies that were apparently free of any kind of sugar (they weren't), chocolates with no chocolate (these were not quite that artificial), salted plums with no salt, products with either fewer or more calories, for the same serving size, depending on which language you happen to be reading...

I guess a huge global company like Coke can afford to put together better labels than these guys. But it makes me wonder whether said global company would BOTHER to do so, especially when perception is selling a product that may or may not meet reality.

Dear McDonalds, Has it occurred to you that maybe folks just want something better?

Since when do our federal labeling standards apply to Mexico?

Dear McDonalds, Has it occurred to you that maybe folks just want something better?

It seems like the Mexican coke isn't even actually made with corn sugar...

http://healthland.time.com/2010/10/28...

Canadian is, though, I believe? (And I trust Canadian labeling over Mexican, in any case...)

Canned condensed milk morphs into Dulce de Leche

I've done it dozens of times with no obvious issues.

Beyond the obvious (i.e. I've not been burned or maimed) I do not believe that my own heating of the can for a couple of hours is going to leech out significantly more dangerous compounds than are leeched from the heating the can already goes through during production plus sitting in hot trucks, hot warehouses, etc, and then potentially months of sitting around on a shelf...

Oct 23, 2014
davis_sq_pro in Home Cooking

Soba vs. Buckwheat noodles

Maybe..? What exactly did it smell like? Soba smells sharper than wheat noodles, for sure. Heavily grainy, maybe a bit "dusty," for lack of a better descriptor. But not at all unpleasant in my experience.

Oct 23, 2014
davis_sq_pro in General Topics

Canned condensed milk morphs into Dulce de Leche

Like an hour. If you need it faster drop the can in some cold water to cool it down.

Oct 23, 2014
davis_sq_pro in Home Cooking

Top Chef Boston - Ep. #2 - 10/22/14 (spoilers)

"And it seems there is a real conflict between the traditional and MG chefs."

I think the conflict is between chefs who know how to cook and the guys (gals?) who need to hide behind tricks. The whole "molecular" thing is rather passe at this point, even for guys like Blais. The techniques that came out of that movement can be incorporated into numerous dishes for great effect, but basing your whole repertoire on it, these days, is cheesy at best...

Put another way: If you can't make a damn bacon jam without reaching for the agar before you even begin cooking, you're nothing but a hack.

ISO real Mirin and real chinese wine

They have at least one brand of hon mirin at Ebisuya (Morita).

Halloween Candy Throwdown in 8 Rounds

Seriously? Randomly compare a bunch of dissimilar candies? Yet another total waste of space piece. Congrats.

Oct 23, 2014
davis_sq_pro in Features

Top Chef Boston - Ep. #2 - 10/22/14 (spoilers)

Decent episode. I wish they'd booted Molecular Gastronomy Douchebag instead. Not surprised to see Joy go early. I think the guy from Atlanta will be close behind.

Dear McDonalds, Has it occurred to you that maybe folks just want something better?

I'd like to understand why Coke hasn't bothered to jump on the no HFCS bandwagon. It's one of the main reasons, personally, that I cut down my consumption to almost zero. I'm not sure whether the average American consumer bothers to read labels but clearly Pepsi has created its line of sodas with cane sugar for a reason...

Beast: restaurant review | Jay Rayner

Please bring your show to Boston! (And keep writing reviews like the Beast one and you can plug whatever and whenever, as far as I'm concerned. Love it.)

Top Chef Boston - episode 2?

My favorite line from the teaser*, to paraphrase: [Referring to English] "I just realized that I'm going to be cooking for the best people in the world!"

Best failed restauranteurs/asshole con artists in the world, perhaps? Having Todd English on the show is a new low even for TC, IMNSHO.

* Which I also watched from my DVR, expecting a full episode, and felt extremely annoyed when it ended after 12 minutes. Waste of time.

The Degradation of Chow / Buzzfeed Ripoff

Harsh? Maybe. It's how I feel.

And I'm not posting anonymously. The contact info in my public profile can easily be mapped to my full real name.

Oct 21, 2014
davis_sq_pro in Site Talk

The Degradation of Chow / Buzzfeed Ripoff

These pieces are idiotic and the "hipper than thou" tone is insulting and off-putting.

Chow, please dismiss Susannah Chen, go find a real writer, and bring back some actual content*. This garbage has got to be taken out.

* John Birdsall's occasional pieces are totally acceptable. Everyone else currently writing "articles" for this site is a hack at best.

12 Alt-Milks for Today's Alt-Bros

I hate these fucking listicles. Are you capable of writing content with any level of depth?

Oct 21, 2014
davis_sq_pro in Features
1

ISO Lemon Hart 151 rum

Kappy's on Route 1 has it -- or at least had it a couple of weeks ago when I last visited. Might want to call and confirm that it's in stock. If not they can order it for you. In my experience they've been very responsive about that kind of thing.

General Tso's Chicken??

Wouldn't that be General Tzu's Chicken?

General Tso's Chicken??

I always loved the General Tsingtao Chicken. Maybe it's the beer talking.

Liquid Cocaine

Kewl!

Oct 12, 2014
davis_sq_pro in Recipes

Hard Cider - Made at home

Yeah, I used to drink it early too, when I first started. But after I ramped up from one 5gal batch to two and then three, I wasn't able to drink them as quickly, and noticed just how much better it gets if you let it age. So now I wait -- which is no big deal, once you get two years into the pattern. First one is tough, though!

Oct 09, 2014
davis_sq_pro in Spirits

Hard Cider - Made at home

"Anyone make their own?"

Yes--I've made two or three 5-gallon batches almost every year for the past 20 or so. Happy to share tips, but my process isn't very complicated. To the contrary, I've tried all sorts of things but the best ciders I've made have been the simplest.

5.5 gallons of high quality raw or pasteurized cider (watch out for sulfites! They will kill your yeast), preferably made with a large percentage of tart apples, 4 lbs of raw sugar (demarara, turbinado, or whatever).

I've tried a number of different types of yeast: wine, champagne, and even some that claimed to be specifically for cider, but my best results have always come from ale yeasts. Safale S04 or Safbrew T58 are my favorites right now. I also have had good luck with Red Star "Premier Cuvee" wine yeast, which ferments dry but not bone dry like a champagne yeast would.

Process: Combine cider and sugar in a 6.5-gallon carboy. Mix well. Pitch your yeast, apply an airlock, put it in a cool place, and let it sit for six or seven months. Then rack it off the lees into a 5-gallon carboy, and let it sit for at least another year. Then, ideally, keg it, force carbonate, and enjoy. Otherwise, add a bit more sugar and bottle it. (Look online for the amount. You want only a bit so the resultant cider has light carbonation.)

I've never used a barrel and would be wary of an old one. You don't know what kind of bacterium are lurking in the cracks and seams.

Oh and this is probably the wrong forum here on Chow for this discussion but I don't care...

Oct 09, 2014
davis_sq_pro in Spirits

Whiskies for Fall

I saw it online, priced 3x higher than the Green Spot. So I know it can be procured, but I'm not sure I want it that badly!

Oct 09, 2014
davis_sq_pro in Spirits

The craft cocktail craze has jumped the shark

I don't understand what you made, given that list of ingredients. Can you share what you put together? (And explain how those subs work? Where does Campari fit here? I assume Becherovka for the genepy?)

Oct 09, 2014
davis_sq_pro in Spirits

The latest snake oil for "aging" whiskey?

Right, that's why mini-barrel aging works so well. Oh wait, it doesn't work at all.

You win, it's snake oil.

Oct 09, 2014
davis_sq_pro in Spirits

Best New Mixologists

There is such a thing as a prominent criminal defense lawyer?!? What is this world coming to?

Oct 09, 2014
davis_sq_pro in Spirits

Whiskies for Fall

Thirded!

Try the Yellow Spot yet? I've been considering it but it's a bit pricey.

Oct 09, 2014
davis_sq_pro in Spirits

The latest snake oil for "aging" whiskey?

Read carefully:

"Just pick out the element you wish your favorite whiskey had – whether that be oaky, vanilla, maple, smokey, peaty, or whatever we come up with next – add that element to your whiskey, and enjoy your completely unique barrel-aged taste tomorrow."

This product *ADDS* flavor. It does not claim to change or subtract anything (i.e. fusel oils, acids, esters, phenols, tannins, and other stuff that breaks down and/or changes during aging.)

So it's not snake oil, I guess. Although the unstated implication seems to be that you'll get an aging effect. I hope not too many people buy into this. Do you really want a whiskey with way too much vanilla or cinnamon? Go buy a bottle of vanilla extract, a bottle of Fireball, some Jack Daniels, and do your own blend...

Oct 09, 2014
davis_sq_pro in Spirits

The craft cocktail craze has jumped the shark

Thanks, Yarm! I must have mixed up the glass with something else I had that night. But I do recall really, really enjoying the drink. Looking forward to playing with it at home.

@EvergreenDan I don't think one cm in a dropper is that much. 5-6 drops, max? Against some very strong flavors and aromas, plus the salt...

Oct 09, 2014
davis_sq_pro in Spirits